Nicholas_Ross

Risotto should be a labour of love; patience and nurturing leads to a wonderfully textured rice. And this classic risotto only works with that labour. Please enjoy, and sit back and relax before trying it yourself. Buon appetito! The full written recipe is on my website: https://www.duckandroses.com/5756/the-one-risotto-you-should-master/ Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: @duck_and_roses Also , My Brand New Masterclass in cooking CHICKEN ’47 Videos and 4.5 hours of Video Content; professional downloadable recipe book from the course.’ This amazing new course is a masterclass in handling, preparing, butchering and cooking the world’s most popular meat, chicken. You’ll be taken on a journey from the history through to some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. You’ll also learn how to make a béchamel sauce, ballotine with duxelles, coleslaw, incredible crushed potatoes, braise vegetables even the kids will eat and much more Check it out: https://courses.duckandroses.com/

Here it is in an all its glory; APPLE CRUMBLE CAKE - deliciously macerated apple which packs a punch, a light airy sponge cake and a great almond crumble to top it off. PRINT 🖨️ the recipe from my website: https://www.duckandroses.com/5855/apple-crumble-cake/ Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: @duck_and_roses Also , A MASTERCLASS in handling, butchering, preparing and cooking CHICKEN which includes recipes developed just for the course. ’47 Videos and 4.5 hours of Video Content; professional downloadable recipe book, oven temperature guide, safe handling of chicken guide, glossary of cooking terms and a STEP by STEP breakdown of deboning a whole chicken (to accompany the video). This amazing new course is a masterclass in handling, preparing, butchering and cooking the world’s most popular meat, chicken. You’ll be taken on a journey from the history through to some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. You’ll also learn how to make a béchamel sauce, ballotine with duxelles, coleslaw, incredible crushed potatoes, braise vegetables even the kids will eat and much more Check it out: https://courses.duckandroses.com/

This wonderful smoked barbecue sauce recipe can be used in brekkie wraps, burgers, toasted sandwiches, on pizza, with sausages and is great in a bacon sandwich. PRINT 🖨️ the recipe from my website: https://www.duckandroses.com/5895/the-ultimate-smokey-barbecue-sauce/ Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: @duck_and_roses Also , A MASTERCLASS in handling, butchering, preparing and cooking CHICKEN which includes recipes developed just for the course. 47 Videos and 4.5 hours of Video Content; professional downloadable recipe book, oven temperature guide, safe handling of chicken guide, glossary of cooking terms and a STEP by STEP breakdown of deboning a whole chicken (to accompany the video). This amazing new course is a masterclass in handling, preparing, butchering and cooking the world’s most popular meat, chicken. You’ll be taken on a journey from the history through to some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. You’ll also learn how to make a béchamel sauce, ballotine with duxelles, coleslaw, incredible crushed potatoes, braise vegetables even the kids will eat and much more Check it out: https://courses.duckandroses.com/courses/chicken-masterclass

Welcome to the first video in the series called 'Cooking Snippets'. I’m going to show you a way of cooking broccoli which adds flavour and a great texture that even your kids will eat (and most adults). It's great as a snack and also a great side dish. And the addition of Greek yoghurt and tahini ups the level. The full written recipe is on my website: https://www.duckandroses.com/5721/broccoli-cooked-gyoza-style-with-yoghurt-and-tahini/ Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: https://www.instagram.com/duck_and_roses Also , My Brand New Masterclass in cooking CHICKEN ’47 Videos and 4.5 hours of Video Content; professional downloadable recipe book from the course.’ This amazing new course is a masterclass in handling, preparing, butchering and cooking the world’s most popular meat, chicken. You’ll be taken on a journey from the history through to some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. You’ll also learn how to make a béchamel sauce, ballotine with duxelles, coleslaw, incredible crushed potatoes, braised vegetables even the kids will eat (just like the broccoli) and much more. Check it out: https://courses.duckandroses.com/courses/chicken-masterclass

Hey, welcome to Duck and Roses - helping you to cook better, eat better and feel great. I’m in the throes of reading a wonderful book with the same title, ‘Honey from a Weed’, by a magnificent lady whose experiences of Tuscany, Catalonia, The Cyclades and Apulia have inspired me to explore some of the food and cooking techniques in the villages she habited during her journey. Patience Grey was an English cookery and travel writer in the mid to late twentieth century, and the book ‘Honey from a Weed’, which was published in 1986, is an account of a Mediterranean way of life. This borlotti bean stew is based on one of her classic recipes from Tuscany. The full recipe is here: https://www.duckandroses.com/5460/borlotti-bean-stew-tuscan-style/ Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: https://www.instagram.com/duck_and_roses Also , My Brand New Masterclass in cooking CHICKEN '47 Videos and 4.5 hours of Video Content; professional downloadable recipe book from the course.' This amazing new course is a masterclass in handling, preparing, butchering and cooking the world's most popular meat, chicken. You'll be taken on a journey from the history through to some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. You'll also learn how to make a béchamel sauce, ballotine with duxelles, coleslaw, incredible crushed potatoes, braise vegetables even the kids will eat and much more Check it out: https://courses.duckandroses.com/courses/chicken-masterclass

This is now my most requested pasta dish at home - it was given to me by an Italian grocer, of which it has been modified slightly. It's the essence of spring but works very well in summer too. The combination of the salty and flavoursome jamon, the creamy fior di latte, the sweet baby peas, the punchy herbs and delicate watercress is incredible. The full written recipe is on my website: https://www.duckandroses.com/5666/aut... Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: https://www.instagram.com/duck_and_roses Also , My Brand New Masterclass in cooking CHICKEN '47 Videos and 4.5 hours of Video Content; professional downloadable recipe book from the course.' This amazing new course is a masterclass in handling, preparing, butchering and cooking the world's most popular meat, chicken. You'll be taken on a journey from the history through to some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. You'll also learn how to make a béchamel sauce, ballotine with duxelles, coleslaw, incredible crushed potatoes, braise vegetables even the kids will eat and much more Check it out: https://courses.duckandroses.com/courses/chicken-masterclass

Recently I had been smoking some duck - not in that sense but could be funky to try - so whilst the smoker was on and ready I decided to smoke a block of halloumi. It has quite a high melting point so I was able to smoke it at 70 deg C (160 deg F) for about half an hour. It gained a bronzed sheen and smelled delightful. I let it cool in the fridge and then later on cut it into strips, coated each strip in flour seasoned with dukkah (a spice, nut and seed blend) and then deep fried for about a minute in oil at 180 deg C (360 deg F). To serve this I toasted and crushed some raw pistachios. The warm deep fried halloumi strips were drizzled with honey and then sprinkled with the pistachios. How was it; sweet and salty, with a nutty finish and a beautiful hint of smoke coming through. Want more recipes, tips, food stories - check out: food blog: https://www.duckandroses.com/ instagram: https://www.instagram.com/duck_and_ro... Also , * My Brand New Masterclass in CHICKEN** '47 Videos and 4.5 hours of Video Content; professional downloadable recipe book from the course.' This amazing new course is a masterclass in handling, preparing, butchering and cooking the world's most popular meat, chicken. You'll be taken on a journey from the history, safe handling and butchering through to the preparation and some amazing recipes that you can prepare at home, covering many techniques, tips and tricks. Check it out: https://courses.duckandroses.com/courses/chicken-masterclass

Shot on a Lumix GH5S - with Sigma ART 18-35mm lens - edited in Adobe Premiere Pro - Colour grading using FilmConvert and Boris FX Fast Film Glow

This is by far the best sunset I’ve ever filmed. It was filmed over a now extinct volcano site, just outside Port Fairy on the southern coast of Victoria in Australia. I watched for about an hour, taking photographs until the sun had descended to hidden. However, I also decided to take film; 45 minutes worth sped up to about 30 seconds. With some colour grading, colouring and the addition of sound effects this is the result.

Inspired by Phillip Bloom's 'Shaving it Back', a short film testing out simple cooking and the cinematic look. Shot on a GH5S with Sigma 18-35mm 1.8 Art Lens - stabilised on a Ronin S. Colour graded using FilmConvert

Playing around with a little stop motion - I wanted use chilli and garlic hence the idea to use this particular hot sauce...

500g chicken liver (trimmed, patted dry and halved); 80ml Calvados; 1 garlic clove (finely chopped); 1 brown onion (finely chopped); tsp finely chopped thyme; 1 pinch sea salt; 90g unsalted butter; 60ml double cream; seasoning (sea salt and black pepper) if required. . . In a bowl marinade the chicken livers in the Calvados for at least two hours in a fridge (overnight is best), then drain and keep the liquid. Melt half of the butter in a frying pan over low to medium heat and cook the onion and garlic till translucent (soft, don’t let it brown). Now add the thyme and a pinch of sea salt. Add the drained chicken livers. Cook over moderate heat until the livers are browned - then add the reserved liquid and simmer for 2-3 minutes. Allow to cool. . . Add the contents of the pan to a food processor and blitz. Add the rest of the butter (chopped) and blitz until smooth. Then add the cream and seasoning and blitz until smooth. Now you can taste test to see if you want to add more seasoning. Transfer the pate to a ceramic bowl and refrigerate for a couple of hours. If keeping longer than 2-3 days cover with melted clarified butter to preserve. Serve on water crackers or Melba toast.