Dutchy

Here’s my video for Chicken Tenders. https://youtu.be/bBTlJbmZ9-U

Toad In The Hole cooked in a Cast Iron Pan on a Joy Stove. Come visit my website

Haha, had to watch it back, more like Norman Wisdom!

This is my Festive Cook, Spicy Turkey Leg.

This is my video on how to make Homemade Bacon, some might agree, some will not agree, but this is my method.

This is my latest video, Eggs Provençal, shot for #CastIronWednesday Come over to YouTube and take a look, if you like what you see, why not Subscribe and hit that Bell!

Do you want one?

Which sticker is that? This one? or this?

Not a Cottage Pie, as people who live in Cottages keep Bees and make Honey, do Water Colour Paintings or Knit. People who live on Ranches keep Live Stock, so its a Ranch Pie!

This is my take on a Lamb Tagine, cooked in a cast iron Tagine. Full Video Here Ingredients 1Tbs Oil 500g Lamb Rump 2Tbs Ras-El-Hanout 2 Medium Chopped Onions 3 Chopped Garlic Cloves 350ml Lamb Stock 1 Tin Chopped Tomatoes 1 Tin Chick Peas 25g Dried Apricots 6 Saffron Strands 1 Tbs Honey Method Combine the Lamb and Ras-El-Hanout in a bowl and refrigerate over night Add the oil to the Tagine Put the Saffron Strands in a small container and add 2 Tbs of hot water Add the Lamb and brown all over Remove the Lamb from the Tagine Add the Onions to the Tagine and cook until they are just turning translucent. Do not brown Add the Garlic and cook for a further minute Remove the Onions from the Tagine to a bowl. De-glaze the Tagine with the Lamb Stock Add the Onions and Lamb back to the Tagine Add the Tinned Tomatoes and cook for 2 minutes Add the Chick Peas and stir in Add the Dried Apricots Add the Saffron Strands and the water Add the honey, stir well, put the Tagine lid on and cook over a low heat for 2 hours

This is my version of a Take Away Classic, Chicken Kebab.

What do you do on a miserable day, 1 Months Rain in 24 Hours! Flooding all around, Land Slides 1 Mile Away, you make a Beef Rib Sandwich to cheer yourself up!!!