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Hi All. Hope you are all well and staying safe For this years Christmas lunch I am cooking turkey and as part of that I am making turkey gravy. This in the main consists of a gravy based on:- The giblets chicken stock cider tomatoes Rosmary Turkey juices onion crispy bacon Lemon This...

Dear All, On a Sunday lunch in a few weeks time I want to cook for two business friends and their Wives. It is an informal gathering and the purpose is to say thank you for the work that they pass my way. Whilst informal, I do want them to see that I have made an effort and that this isn't...

Friends, I always cook turkey for Christmas here in the uk and this year is no different. I always use a trusted supplier who offer a number of different breeds and for the past five years have gone for a 9kg Norfolk Black. This year I wish to sample a different breed and have narrowed my...

All, Tomorrow I am cooking 4.5 Kg (4 ribs) of Fore rib of beef. It will be simply seasoned and covered in some mustard. I will be cooking using a non fan oven. There seems to be various techniques either 230 deg for about 30 mins and then 90 deg for around 3 hours or 230 deg for about 30...

Dear All, Soon I will be cooking Fore rib of beef for 6 people and with it I will be cooking Yorkshire Puddings. Gordon Ramsay and Jaimie Oliver and many others online say to use Whole Milk for use as one of the main ingredients. I would like thoughts on whether the Yorkshire puddings would...

Dear friends, I would appreciate your help with this inquiry which will be used to make sure I cook a nice Christmas Day lunch. I am cooking for my family and friends and I am extremely excited and nervous but also want to make sure I purchase the best possible tasting bread of turkey. I...

Friends, In a weeks time I will be making some of my favourite dish Beef Wellington. Anyway, the pastry will be made of a premade all butter puff pastry like this:- http://www.tesco.com/groceries/product/details/?id=275395669 There is a strong possibility that some of the beef wellington...

Hi All, In a couple of weeks I'll be cooking Beef Wellington for a dinner party. I have cooked Beef Wellington before and sometimes the pastry at the base can be soggy. I would appreciate thoughts on whether a non-stick chip gauze such as the one in the link below could be used to allow any...

Dear All, I have just said hello in the introductions forum and would appreciate help with the following question. I am due to cook a beef wellington in a month or two and wish to make a real splash of a meal. As part of my preparation I am in the process of selecting some fillet beef. I...

Hello everyone I am an amateur chef from the uk. I hope to meet some great people and get some good hints and tips from all you knowledgeable people. Thanks MV Owner