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A video shot by @jmgcreative at our recent visit to the Madame Gautier French cookery school, courtesy of Three to launch their Feel At Home campaign.

Easy to do Beef Wellington. What you need: - filet mignon - rosemary - mushrooms - onions, shallots - garlic - chicken livers - english mustard - salt - black pepper - prosciutto - pastry dough (frozen) Beef Wellington, similar to the French filet de bœuf en croûte (fillet of beef in pastry).

At Harrods Central Embassy

How to make Beef Wellington Ingredients extra virgin olive oil 1/2 pound of mushrooms, finely chopped 3 tbsp of dry red wine 3 tbsp of green onion, finely chopped 1/4 tsp of thyme salt and pepper, to taste 4 small beef tenderloin steaks, cut 1 inch thick (3-4 oz each) butter, melted 6 phyllo dough sheets, defrosted Instructions 1. Preheat the oven to 425 F. 2. In a large nonstick skillet, heat extra virgin olive oil and cook the mushrooms until tender. 3. Add the red wine and cook for another 2-3 minutes or until the liquid is absorbed. 4. Add the green onion to the mushrooms. 5. Add the thyme, salt and pepper. 6. Remove the mushrooms from the skillet and let them cool thoroughly.

Ahead of #UKSausageWeek🌭 we find out how the Great British BANGERS are made!

RECIPE: Sausages Mashed Potatoes / Salt Pepper \u0026 Herbs Puff Pastry /thawed Butter Chilli Sauce - Optional Side of Onion Gravy - Optional Brown the Sausages on all sides in a large skillet - until mostly cooked through. Set aside to cool slightly. Unroll the sheet of puff pastry and cut into pieces. Spread mash over each pastry, top with cooked sausage and Chilli Sauce. Roll up each sheet - pinch together to seal and trim off any excess. Place on a greased baking sheet - seam side down - and brush each roll with melted Butter. Bake in a preheated oven at 190˚C / 375˚F for 25-30 minutes - until the pastry is golden and crispy on all sides and the meat has cooked through. Serve with a side of Onion Gravy. Enjoy!

A celebration of British condiments!

Australian White Lamb Sausages, Herby Zucchini and peas with Semolina mash!

Budget friendly family meal!! Good old sausages and mash super easy classic british dinner yum yum Other recipes - https://www.youtube.com/watch?v=g3IrTA4EjqY\u0026list=PL3TeDfelGVrw5t2c6KwRj3cexkmk69pzV Instagram - helenmariewright

The Drapers Arms pub in Islington has won this year’s Scotch Egg Challenge with a haggis \u0026 panko breadcrumb style-egg. The 6th infamous Scotch Egg Challenge, organised by Young’s pubs and Oisín Rogers of the Guinea Grill dubbed the egg the best in the UK, after a it was pitted against 14 other entries. A mixture of pubs and restaurants entered the challenge, submitting anything from a classic style egg to a slightly unconventional one. Taking second and third place in the challenge respectivly was Neil Rankin's egg with Lincoln russet beef \u0026 middle white pork and the full English breakfast egg from MyPie - with 4 sausage meats \u0026 cornflakes. Young’s-owned Canonbury pub in Islington hosted the event and opened its doors to anyone who wanted to try the eggs to free. The challenge was born in 2010 after two pubs decided to settle a dispute about who really had the best Scotch egg. Watch the video above to see some of the other Scotch Egg contenders, and hear what Oisín thinks is the key to winning this much-loved challenge.

This is the quickest method to cook Haggis. Enjoy!

Haggis! One of Scotland's finest exports - and one of Mac \u0026 Wild's favourite dishes. We speak to Munro's, who supply all the haggis for all Mac \u0026 Wild restaurants.

Who would have imagined that within Jerusalem's Old City the best British fish 'n chips can be found?

Student documentary - made by Felix Robinson. One of the films from my first semester at Cambridge School of Art, taking Film \u0026 TV. The brief was to shoot and edit a 3 minute film about a location special to myself using the Panasonic 151. I decided to make it about Toff's because it's my local chippy, I've always been fond of it and I think it is visually interesting. Disclaimer: I do not own the music and this is student film purely for educational purposes and no financial gain

Thousands of normally thriving fish and chip shops across the UK are struggling to navigate the economic fallout of Brexit and inflation.

200 g. butter tiny pinch salt 2cups all-purpose flour 1/4 cup of sugar, do 1/2 cup if you want the shortbreads to be sweeter, plus extra for sprinkling bake for 25 to 35 min 190 degrees until pale gold and let cool completely.

Welsh Rarebit Ingredients: 2TB Butter 1 Shallot, finely chopped 1 TB Flour 2 tsp. Dry Mustard ½ tsp. Black Pepper 10 oz. Cheddar Cheese, shredded ½ C Brown Ale 1 TB Worcestershire Sauce 4 – Bread Slices, ½” thick, toasted 1 TB Chopped Chives Directions: Melt butter in saucepan and add shallots, cook until tender. Add the flour, dry mustard and black pepper. Stir occasionally for 1 minute. Add the cheese, ale and Worcestershire sauce. Cook over moderately low heat until cheese melts. Spoon the cheese mixture over the toasts and broil until bubbly. Garnish with chopped chives. 1215

Roast Beef and Yorkshire Pudding (English) recipe How to make Roast Beef and Yorkshire Pudding (English) Ingredients Roast beef 2 tsp - plain flour 2 tsp - mustard powder freshly ground black pepper 2 kg - wagyu rump or scotch fillet rosemary sprigs 2–3 tbsp - olive oil 4 - red onions, halved 4 - large carrots, halved 8 - garlic cloves thyme sprigs sea salt 1 litre - beef stock ½ bottle - good pinot noir Yorkshire puddings 200 g (1 ⅓ cups) - plain flour 10 g - salt 4 - eggs 450 ml - full-cream milk duck fat or goose fat, preferably dripping (speak to your local butcher who can give you some beef fat to render down)

Food of Brick Lane

Visiting Toby Carvery! A staple of British Cuisine! This is the Loughborough location. See tips below!\r \r Tips:\r - It gets very busy on Sundays, so I would avoid those. You don't want to visit when it's dead though, because the food tends to be dry.\r - If you get a veggie carvery, it's super cheap!\r - If you have AA roadside recovery, it's even cheaper! Use the AA app for a discount\r - The veggies are unlimited\r - Book a table via Topcashback and get 1.01% cashback. Link your card with quidco and pay with that card, get a further 5% off. (2019)\r \r Toby Carvery is a British carvery chain brand owned and operated by Mitchells and Butlers. The brand has been in operation for over thirty years. The chain consists of 158 restaurants, and their slogan is