My Kitchen takes an access all areas look into the home kitchens of Britain's finest chefs. We learn what the chefs cook up for their family and friends - while they're not working in some of the nation's best restaurants.
I am pleased he calls it worcester sauce and not worcestershire sauce, like me. And ingredients DO have feelings, I concur, I love his idea of violence and I am sorry to hear about his mole. I too favoured the meals I was cooked before returning to boarding school
Curious about the long rest for the kidneys, which were anyway chopped small, and putting the bread in the oven? What colour were the kidneys in the middle, still pink or brown all the way through. For me, getting softness and succulence is key, what was the aim here in terms of doneness? Otherwise, a very enjoyable vid.
I wish he’d make more programmes , I think he’s great. And I love and relate to how he misses his dad I don’t normally eat venison but have tried this recipe and it was great
that little baby was lying roasted on the pan...cant believe how cruel we are, why cant we become vegetarians? its a very good alternative to causing enormous pain and suffering to billions of animals.
got a girl that stopped talking to me because I eat piglet, imagine my shock after we were months talking so well, into everything turning to shit because she found out I eat piglet! lool
