Keith Floyd with Jimmy McNab. The best ever pickled herring.

I've made these pickled herring many many times and they are just fantastic.
And as Jimmy says..they go very well with some Scotch Whisky.

[@maxwellfan55]

An absolute charmer!😚

[@Kneenibble]

I'm in awe at the size of Jimmy. Absolute unit.

[@gudgengrebe]

KEITH FLOYD: STILL THE BEST!\

[@jerryjerg406]

AMAZING! Brings me back. Thank you for posting!!!!

[@bzakie2]

Make the pickled herring. They're to die for!!

[@jerryjerg406]

@@bzakie2 you have me sold! going to market this weekend to gather supplies inc some nice whiskey to pair...going to be amazing!! Thanks again for posting!!!

[@bzakie2]

@@jerryjerg406 No problems mate!

[@andrewcunnington4273]

Good auld jimmy

[@joyb5525]

No one to replace Keith. A genius. But like most of his kind, a shite husband. Oh well, none of us are perfect. Hope he wrote another amazing Cook Book on this culinary trip.

[@TreeSawyer]

3:36 36 hours of running water! Ha Ha

[@tonypro7743]

He reminds me a bit of Jack Jarvis ESQ.

[@chrish12345]

why would you 'beat-out' a piece of fillet? isn't that what they do to tougher cuts like rump to break the meat down a and thin it to make it more tender?

[@benjaminwilkin2960]

A lot of times you pound meat just to make it flat so it cooks even. Like chicken parm or schnitzel

[@chrish12345]

@@benjaminwilkin2960 his meat was 'even' to begin with - when you pound a fillet it just ruins the already delicate texture and turns it to mush! - utter nonsense, sorry

[@benjaminwilkin2960]

@@chrish12345 yeah I was giving another scenario for pounding. It isn't just tenderizing

[@chrish12345]

@@benjaminwilkin2960 yes but the flogging not justified in this case!

[@holmofrur]

Similar to polish and wodka

[@peterdeutscher1442]

No subtitles on video isn't... Hard to watch this vdeo, it's just sad at all!! :(

[@brucejeanduc841]

Ok....where do they get their wine?do they have vineyards in ireland??