I am Tom Blackwell and I love to cook and eat food which has a bit of history too it. Most of the things I cook on my channel are either recipes from my childhood or are dishes which I think best represent modern and old fashioned British cuisine.
I try to include as much detail as possible in the videos whilst keeping the methods as simple as possible so that you can easily follow the recipe in your own home.
Cheers from NJ and thanks for the video...im actually in the market for one of these grills and was curious how often have you been using yours? Does the novelty wear out or do you use it often? Thanks again!
I always thought this was a traveller recipe? my father used to make a bacon and onion roll which was off the scale tasty, I recently discovered a food hall in Sidcup (outer London) that has bacon and onion puddings that are just awesome, look it up, Ruxley Manor Garden centre Sidcup Kent
Three minutes in and I have had enough, no wonder this is a sixteen minute video for CBH, you are going to sjhow us every single chop and cut, no thanks.
looks fantastic and you do get a great sense of satisfaction from building things your self. I didn't get a look at the roof but you may want to consider some guttering and a downpipe for the winter
Thank you mate. Some of the bits I put in did catch, but not enough to get a real hot burn. Because I was cooking with fish and shellfish, I was keen to get going! What a bit of kit this is mate.
Cut the string off, unroll it , put salt on each side roast it high heat pouring fat off half way until its crispy on the outside , eat with fresh crusty bread like a caveman, absolutely gorgeous, it's what bacon is to lamb
@@BestofBritishBlackwell Called a Pie Floater, it uses Pea Soup. Chippies use mushy peas because they are easier to sell to customers that Pea Soup would be.
Amazing! I’ve never eaten jellied eels or the traditional pie n’mash. It’s a London thing, after all. I’m Welsh. We have our traditional foods too, that invoke those happy childhood memories. It’s faggots and peas for me. My mam would buy them for me at Pontypridd market, I’d eat them as we walked along, with the rain pouring off the awnings and into my Faggots n’peas, nevertheless, I would thoroughly enjoy the food. I was about 8 yrs old at the time. There were no shopping baskets or trolleys, no supermarkets even and my mother shopped for a family of 6 kids!! I was there to carry bags in and out of all the shops in town, till she was done and we could schlep home. I wish I could do it again. Thanks for the vid I have enjoyed it.
I've always wanted to try pie and liquor. But now knowing what's in the liquor I'll give it a miss. A fish based sauce over a meat pie doesn't sound good at all. Those pies look great though.
Dont judge a book by the cover. There is a reason that pie and mash is still so popular and I would say a huge part of that is the liquor. I promise it is not a very fishy sauce, the parsley does a lot of work in that flavour.
Oh my goodness ...ALLELUJAH....thank you....thank you....thank you ....have been looking for a faggots recipe for a long time...as a little girl 65 years ago my Mom and Dad would give me a few pennies to go to the corner shop to get some faggots, I was 5 years old, I was so encouraged to be given such a responsibility....it was sooo hard not to eat them on the way home......thank you...........
My mouth is watering ! ok i admit i do like to enjoy the frozen MR brains brand a few time a year. but these looked amazing i am defiantly going to try to make these. Yours looks absolutely delicious.
One of my favourite cuts of meat £2.50 where I live but I have to bone and tie it myself or the price goes up a couple of quid but as an ex butcher it is no big deal. I stick mine in the slow cooker for 3 to 4 hours
