Gordon Ramsay Shows His Favourite Festive Comfort Food | Festive Home Cooking

this is my home this is my kitchen is my family Tilly Jack Holly Megan and of course my wife Donna [Music] you may think you're the busiest person in the world but over this serious unruhe prove it's still possible to cook stunning food at home my rules are simple home cooking has to be easy to be fast it's got to be delicious so do you think you can't cook amazing food at home think again these are the only recipes you'll ever need [Music] my whole family is totally crazy about comfort food especially when the cold winter weather has drawn in when the kids get home from school on a Friday night they race through the front door and what they really want is to tuck into some lovely warming food bubbly stews fruit crumbles sticky puddings then after fighting over which films watch we've all settled down for a great cozy night in whatever the day this is some of the winter comfort food my family can't get enough of beef and Al's chili mustard dumplings southern sweet baked potatoes followed by parent ginger galettes it's a real family favorite - first things first I'd like you to season the students take a nice spoon of flour yeah look at the size of the chunks of beef and I cut my carrots literally maybe similar similar sizes right now these little pearl onions we put them in home as well everything has to stay the same otherwise you could tablespoon of oil in the beef goes in first some of the carrots time in garlic turn onions in good got a really good mix up now that's all Beauty Brown that is bear and that's going to the glaze the pan I think beer or stout helps to tenderize the beef and give it a hearty delicious flavor I got in a cup of tea spoons of tomato puree please inside three please cover this tuna steak with a beef stock give that a little mix with any please so you cooked it right it's the oven at 150 please tails for about two hours now don't focus on your homework time to knock it to delicious hearty potato classics in one twice-baked bubbler squeak jacket potatoes start by baking large potatoes in a preheated oven at 180 degrees shred one-third of your savoy cabbage and sodium butter and add a dash of water until tender [Music] after about half an hour new potatoes should be crisp on the outside and cook through in the middle slice them in half and scoop out the soft potato center then mash with a couple of knobs of butter that mix in the cabbage and season to taste spoon this mixture back into potato shells and into the oven for a further 10 minutes or until the tops are nice and crispy and golden [Music] right let's get on with our delicious hearty pear tart you and I chef and a prep the pears so if you peel our top and tail into quarters pears go soft in the oven very very quickly so we're gonna put my tarts we'll need to leave them whole half 1/4 as that in there Tim yeah that's right a stem Georgia next agile stem ginger a little of the stem ginger syrup and some brown sugar to your quartered pears some fresh ginger does that really come through like cheese no nobody that little is st now I've got some lemon some lemon zest in there right what are you doing out let's give that a nice little mix now this is a sweet pastry you can buy this stuff where you make it so easy to do so give me your finger that's my center point and we need to get the pears go around like that in a really nice circle it's difficult isn't it cuz the pears keep on sliding all over the place yeah egg wash the outside and I'm going to show you a little trick so you lift that up that's right crimp Alice laughing de paste reform just nice little shelf a little money back you start building that up then you see the fresh ginger and there's a nice little Chrysostom ginger let me go around like we might go just on top today's last job is to give out tart a good dusting of icing sugar now that glazes the pastry so the pastry has this really nice shine on there as well finally the lemon on top for that they're 180 and in she goes you smell the beef now it's even going down a bit I want you to just I was hoping you'd ask yourself a little toast [Music] how's that taste now not allowed anymore dumping time flour in place I'm using self-raising flour for a fluffy result next the dumpling essential suet that makes a dumplings nice and moist Thank You followed by a generous dollop of grain mustard two fingers start rolling the fingers round another touch a warm water here your fingers are now a nice little whisk now put your hand in there and I should be all that dough together I'll show you the best way to get that nice and clean sprinkle some flour on your hands rub them together all that will come off is that now got this wonderful dumpling mixture how squiddy's that little flour on your hands okay roll these lengthways and then I want you to follow like that and yeah it's not that mustard in there you know the chest gently let's go in at 12 top 1 or top 12 in center put that back into the oven for 20 minutes to cook the dumplings now if you have the door for daddy I'm going to take out that task doesn't our pear tart has had for 35 minutes in the other [Music] thing yes please no I said gently go around you girl now they carefully carry that to the table how nice is that look I'll check on the dumplings now look they've sort of doubled in size definitely final sprinkling of chopped parsley and our stew is ready for the table I might have to have a quick taste before we do just the check I mean we'd have to be sure I have to be very strong [Music] mmm-hmm that is an amazing party this juara dumplings right the twice-baked loaded potatoes way already this is my ultimate hearty dinner a comforting rich beats you with mustard dumplings and twice-baked bubble and squeak jacket potatoes and to make sure your sweet tooth is completely satisfied a rich and zingy pear and ginger galette [Music] even two three days later toasty I love in the night on a sweet note next up some home cooking hints on comforting puddings from some of the best in the business we are the oldest patisserie in the United Kingdom when you have a delicious pastry the minute you put it in your mouth and you sink your teeth into it you feel very safe and comfortable it's like an old armchair I love eclairs the coffee choux eclairs at the end of the day when I work 12 hours to have one of those is just perfect [Music] as a greengrocer 20 years experience I can almost tell you what week is by what's available as I walk through the markets a source of great comfort is the humble British colonies pair available pretty much everywhere at this time of year it's got quite a high water content that means it doesn't dry out so much as other payers when it's being cooked they're really good for making fantastic tarts and in my house is nothing better to have a nice pair frangipane tart in the middle of our table this place is absolutely dripping in history and it's a massive inspiration to be working in the same kitchen that's coffee ain't the granddaddy of all chefs used to work in I really love the rich puddings that my mum used to make we used to have this orchard in the garden and that meant we always had something like fantastic Apple and Blackberry crumble on the table which is one of the ultimate comfort foods what's really nice is to add half a bottle port to it puts a little bit indulgent but really great way of spicing up a traditional dessert [Music] one of the things I love to do on a Saturday morning is to give my wife Tana unlovely Lyon a big mug of tea but we can papers and breakfast in bed come on what could be better and when it's cold outside I always cook her something cozy and satisfying like a gorgeous spiced faint porridge there's something great Scottish about porridge is that kind of sort of great start to the day my father used to say porridge needs salt and so only it separates the men from the boys didn't really like it I used to sneak a couple of sugar lumps from cafes and put them in my porridge without him watching these days my porridge has much more flavor than just salt it's packed with fruit nuts and spices and vanilla seeds too porridge oats now I don't teaspoon of cinnamon makes it spicier and then nutmeg that smells incredible Jack soon loves it now whole almonds now if you don't like that kind of crunch running through the porridge you can chop these up or blend them to a powder but I quite like the sort of texture hazelnuts incredibly good really nice crunch instead of sugar I'm adding sweetness with fruit fresh pears and races families are great as well next pour in a pint of milk and mix add your cream [Music] now into your dish it looked quite liquid but by the time it bakes has this really nice rich crust on top and then just a nice little nutmeg now bake at 180 for 30 to 35 minutes [Music] then take the part out sprinkle on Demerara sugar and Grill to create a sweet golden crust beautiful literally for three to four minutes Lila that makes me feel proud to be Scottish because it's perfect for a big comfort family breakfast is rich is sumptuous and it's just a humble oatmeal phenomenal my spiced bait porridge with all those nuts and fruit it's a bowl full of love to start the day [Music] next up war my winter comfort food but first here's a closer look at some of the key ingredients you'll need to buy to make them [Music] my ultimate comfort food has to be sausage and grew up on the classic British banger made with ground pork salt pepper spices and breadcrumbs and I'm using these ones for dinner the general rule would sausage the higher the meat content the better they'll taste eight potatoes almost every day as a kid I loved them but remember it pays to use them properly they come in three types flowery waxy and all-rounders for mash fried or roasting floury potatoes like King Edward's are brilliant for boiling or salads use waxy potatoes like Charlotte if you want the best of both worlds in your kitchen go for an all-rounder like Desiree growing up I ate tons of lamb mince meat is generally from less expensive but tasty curse like neck and belly you can use lamb mince in so many ways in Middle Eastern copters or mix with mint and twist on traditional burger but as a kid I couldn't get enough of shepherd's pie [Music] even got time for a leisurely breakfast you should definitely have this hearty lunch steamed mussels will cherry tomatoes and pancetta with saffron flat breads first job the super-easy saffron flatbread put the saffron into the bowl and a couple of teaspoons of hot water [Music] that starts to infuse the saffron and so you can maximise on the color across your flat beds to make the dough simply add plain flour a pinch of salt and pepper to a bowl and then pour in a dash of olive oil your saffron water and then you'll need cold water then simply need to bring the dough together you can see now cephalus activators it's got a really nice color useful use your wrist and just need it push and tuck it and each every time you do this getting softer and you just sort of form like this perfect beautiful dough now so that in your bowl cover with cling film let it rest for 10 to 15 minutes [Music] this relaxes the dough making it easier to roll and gives it time to infuse with the saffron when I cut out into three and then roll the nice and thinly now lightly flour surface and then just bring that it's like a perfect ball [Music] wasn't that nice ball you're rolling pin and just roll it out it doesn't get any simpler than that I'm just lightly flour that on top a little salt cooking the flatbread is easy just pop in a hot dry pan and they're ready in minutes as it hits the pan it starts the blister she's ready for turning beautiful get a color on there once browned on both sides just cool on a rack flat breads done now on to the mussels now the secret behind cooking great mussels is in the speed you could be the key is to chop and prep your ingredients before you start cooking first thing i'm Chetta i want it quite chunky if you can't get pancetta i always like to use a sort of streaky bacon now tomatoes garlic and chili cherry smartest that is going in home the garlic just crushed chilli that's everything prepped now to get it cooked little touch of olive oil pancetta in pancetta takes moments once it's brown and crisp put your garlic chili and whole cherry tomatoes into the pan and I'm using dry sherry I think it works better in this recipe than white wine which is classically used at this stage then our Agana finely chopped stalks on all I'll go on and then just give that a little mix see those muscles start open it goes on got to lock in that flavor the muscles will take four to five minutes to steam in the meantime cut your flatbeds into strips now the muscles [Music] Wow that is incredible my goodness me [Music] [Applause] now as one lunch I definitely don't want to miss healthy and delicious doesn't get any better there incredible steamed mussels with saffron flatbreads made in minutes and packed with protein and vitamins this is one fast food meal that really is healthy my family is totally sport mad Jack's always got a football match Megan and Holly play hockey my wife tom is always doing math and training and Tilly is big on swimming so when it's cold outside it's great to cook the family something lovely and hearty they can all help themselves to when they get home for dinner sausage hot pot with potato and beating regrettin followed by delicious apple compote with a creamy whip and helping me cook a dinner so comforting it almost gives you a big hug is my youngest daughter Tilly and you love sausages right yeah these are little button mushrooms okay you just take them into that like that you keep them hot and cut them into quarters please now the important thing about cooking sausages is they need a bit of color right no color exactly get the pan nice and hot sausages in okay butter mushrooms in there please motherly now you know how to slice onions right poppy all right sausages are getting lots of color cuz this is gonna cook slowly once you got the collar on them and tear them out okay look no more butter you think into the pan [Music] as they start sweating down they caramelize so they'll go down by half put a nice tablespoon of brown sugar in there that gets them really nice and dark now take your time in that we'll get the onions packed with flavor oh nice mushrooms in give them a nice little stir now aged balsamic vinegar brings out the flavor of the onions right now look at our onions look beauty caramelize the vinegars getting that nice sort of gloss put my sausages back in here now from there some red wine red wine in got a flavour underneath there going into the sausages now look at the color of that locations now and it's still not cooked yet after the ball we're gonna form the ball it here because it won't ball in the oven 117 in the oven literally 18 to 20 minutes and she goes nice to go with my hot pot rich golden creamy potato gratin is a true comfort food classic and I'm having a delicious twist be boot start by gently heating double cream then peel and thinly sliced potatoes and cook peepers next rub garlic around the edge of your dish to thoroughly seasoned with a glorious flavour then grease with a good layer of butter arranged alternate layers of potato and beetroot seasoning in between end with a neat layer of potatoes and pour the hot cream over the top but bake in a preheated oven for an hour or until the potatoes are tender [Music] potato and beet regrettin a bubbling beauty of a comfort food dish now for the Apple comport I got my panel to get nice and hot now let me give you a little taste of that they're incredibly acidic okay and you need to cook them those wonderful red apples you thought are called Ravens what we're gonna do is cook the cooking apples and the eating apples together I love the combination of the tartness from the gramley cooking at home with the sweetness of the Braeburn get the pan nice and hot just sprinkle the bottom of the pan with castor sugar so if four nice slices of fresh ginger and three little cinnamon sticks I want you to remember that seal the sugar dissolving and then place a very quick doesn't it give that a nice little toss cinnamon in ginger in butter in [Music] generally cooking to the apples soften then take off the heat and they go into there what's that coming out down so that is a little bit of the puree I'll show you do that in a minute how many ginger for ginger three cinnamon out with a cinnamon the ginger gonna take a spoon of apples let's put these in the fridge to get nice and cold that's the complex sorted easy now a simple preemie whip to crown the top if you separate the egg whites into there for Danny it's a separate figure tonight and I'll sprinkle the sugar in and then you turn up the speed [Applause] for Joe please now let's see if you've got a really nice tip Peaks you lift them up that is what I call a nice stiff peak well done next in a separate bowl with double cream until stiff so cream which summers quicker we're gonna put some delicious lemon zest it'll make the cream so much better then sweeten it up with leftover candy compote pureed says like this at all butterscotch now to make the cream even lighter holding those with egg whites and sugar egg whites into the cream just nicely fold that in so bring your glasses back out manage the glasses yep good girl mmm silly we're off for a treat open up the piping bag now twist the end now you could spoon this in but I want to just give a nice that looks like is it a nice patent lemon on top back in the fridge the beetroot and potato grass a lovely lovely sausages finished with the flat leaf parsley look at those two beauties mmm it doesn't get any more comforting than that does it well done this is my ultimate comfort food dinner sausage hot pot with potato and beet regrettin followed by apple compote with guaranteed feel-good factor tasty one my favorite I love it I love that is so nice and so simple when I was your age ghost nanny was making this for me in those days the sausages weren't as fast next up more comfort food must-haves but first here are some helpful tips and how the experts crack the feel-good factor those places seen a lot of history over the years at that table over there is where Winston Churchill used to dine on a regular basis so at home one of the things I enjoy most is cooking a roast beef of course is is the classic that everyone goes for but what I like to do is something a little bit different rack of pork it's a little bit cheaper but you get that delicious crackling with it and just because you're not cooking beef there's no reason why you can't do some fantastic Yorkshire puddings everyone loves them everyone loves the classics one family my brother and I on the fifth generation my father's before the old man and then your children of either six yeah there might be a sick my secret recipe for the winter for a cold day is Bristol and really easy to get really cheap what I like to do is stuff them for the sausage meet some up some fresh herbs roll them up finish them off in the oven and it is so tender and really full of flavor my way to choice cut is a braised oxygenator the day before in red wine garlic takes about 45 minutes to cook have it with mashed potato great during the winter what I really like is the shin of beef if you cook it a long time it's really beautiful and what I like to do is to serve it with the marrow bones pop them in the oven for about 25-30 minutes and then sprinkle a bit of sea salt few chives and just spoon it out to garnish this unit we plan to test it has been in our family for over algid ears me and my sister have carried on the tradition in the terms of how we cook what we cook that's remain the same and that's all really down to my mom who's been how long have you been here MA 53 52 years mum's been here my room favorite comfort food would have to be steak and ale pie my mom makes real rich gravy a little bit of kidney in there I try and make it the same she'll even watch me make it and it never comes out as good as hers when you're at home on a cold day lovely steak pie yeah as you can see I'm eating a bit too much they fight we've got boys have been coming in probably 20 30 years and they come in it's buggy people onion that's all they ever eat but when we eat at home mum does tend to put a little twist on it stead of mint she might actually get a piece of steak you know al italiana yeah you know make use of what you've got a little piece of steak chop it up into little pieces a nice few porcini mushrooms and for TV not before work under the beef or can do anything to do anything it's always that little bit extra special for us sir I'm on a Sunday Sunday is a day to be around that man as Polly cheese really there are certain dishes my kids mainly cook time and time again and when they want a comfort food treat for breakfast it's got to be eggy bread with apple compost I've never forgotten I think I was about 6 years of age when mum brought a huge tray of eggy bread to the table and it was like wow mum we've died and gone to heaven start off with a slightly stale bread for five day old loaf leftover if it's a fresh bread then it absorbed too much of the egg so therefore it gets soggy you never get it fried and crisp in France they call it pan perdu The Lost loaf now thank you bread is great on its own but serving it with stewed apples is delicious so the secret here keep the skins on a lot of flavor in the skin now you've had nice and hot then sprinkle a couple of tablespoons of sugar take the sugar down to a light caramel it's quite incredible how cheap it is to make this and yet it was so filling a little novel butter now you can see what's happening the apples are caramelizing but the staining tank is the skins on the apple and the caramel is turned into this nice rich butterscotch sauce once you've glazed all the apples put my tablespoons of water in there bring that ball and let that cook out now the eggs three whole eggs whisk up the eggs add about four tablespoons of milk and then lightly sprinkle in couple of tablespoons of sugar and we start frying the bread it caramelizes it usually a teaspoon of powdered cinnamon that gives the bread that really nice spicy deliciousness apples are glazing goofily and put them on a low heat and get a pen on now for the bread a teaspoon of oil and stops the butter from burning butter in that starts frothing get your bread in there pretty quick now drain and in the pan once your egg weight has browned flip it over 90 seconds each side that butter gives that nice golden brown color of an egg [Music] beautiful absolutely beautiful it's quite remarkable isn't a couple of eggs special milk leftover apples and all of a sudden you got this stunning breakfast now my apples leveled legs beautifully get a nice spoon of that amazing juice and you drizzle that over mmm Wow if my mum saw me doing this she'd kill me getting all posh again minimum I'm using a touch of ice sugar to make it look stunning not for me takes me back to when I was six years of age and I thought I just won the lottery that is incredible the Hebert you won't get more breakfast for your buck my mum's incredibly delicious cinnamon eggy bread with quick stewed apples [Music] in my job I worked really hard so the perfect name for me is hassle-free and super laid back we've had big family meal and evening so lunch is always simple and easy and roasted tomato soup with Welsh rabbit is one of my all-time favorites beautiful vine tomatoes the riper the tinnitus better the soup red onion and garlic slice your onions and your garlic traditionally we make it in a pot it's so much better to start it off on top of a stove a searing four tomatoes and the garlic but it goes in the oven you actually roast those martyrs and they don't students it's a big difference in flavor be quite generous for the olive oil salt pepper and then a little teaspoon of cayenne take your tomatoes and just slice them in half and then built such a sugar a little sprinkle of eggs often with vinegar eggs give them 2025 minutes 180 to make my soup even more irresistible I'm gonna make a punchy sun-dried tomato pesto to drizzle over the top now I'm making listen a that's the water because you feel so much more in control and you're not depending on a blade that's whizzing around a thousand miles an hour next in a dry pan toast off some pine nuts toasted the absolute max and then in parmesan lightly great that and just take I cover tablespoons of the oil and the sun-dried tomatoes are in I can smell those roasted tomatoes on them out Wow [Music] next pouring a little vegetable stock or chicken stock so it sits halfway up the tomatoes bring that up to the boil and let it simmer for three or four minutes cream in you can keep it rustic and yet your masher in and you've got that nice thick rich chunky tomato soup or yourself a stick blender [Music] hmm that's delicious to make my lunch extra hearty and low knock up a deliciously gutsy version of cheese on toast to go with my tomato soup box rabbit absolute classic gonna make a roux 50 grams of butter 3 tablespoons of flour and milk but it won't wear bit the milk is often cheaply substituted for a stiff slug of stout gives it that strong gutsy flavor on it nice and thick make sure those lumps are out the nice teaspoon of Dijon mustard and then season it nice to spice it we moist tissue sauce now that smells amazing now Welsh rabbit wouldn't be a stunning Welsh rabbit without rich mature cheese soap and a great Montgomery cheddar goes well with beer drop that in really important to put this in on the roof still nice and hot now right want that nice crisp base to my well shredder so toast it both sites spread that beautiful cheesy berry spicy mixture just collect a little splash and back under the krill for 90 seconds in on delicious creamy roasted tomato soup Wow now I'll wash rabbit mmm look at those babies that just takes cheese on toast to another level Wow gross this creamy tomato soup with a sun-dried tomato pesto served for the most amazing delicious Welsh rabbit comfort food is all about indulging your cravings here's how the professionals satisfy their souls with their favorite snacks I'm a really big hole White Fang what I look for is a really deep golden crust and the gray pork pies as opposed to a pink ball by chosen or McQueen and when I'm serving mine I like a big dollop of piccalilli next to me it's got to be chicken livers on toast for me it's really really good really easy to knock up have it on brown breads and if I'm in the mood no summarized onion chutney as well it's really delicious but I like to make is a steak sandwich bit of RAM steak roast it slice it thinly leave the fat on because the fat is part of a really delicious flavor bit of brown bread mayonnaise sprinkle it with a little sea salt tester and that gives you going all day long chefs are the biggest grazers ever and one of my cheeky snacks I like to have is Marmite on toast but what I like to do is a nice thick slice of granary bread toasted good quality English butter a good layer of Marmite and then to make that little bit extra indulgent go to the dollar of peanut butter I've seen delicious obviously I do love it snack or tone that always good time to eat and mum drives us mad all day doesn't shoot our name on jaz-o a mind job we'll have you eaten have you eaten a lot mom I'm busy I can't always but she'll keep on all day until you do actually eat something she's a typical Italian mum my real snake that I love especially my Sunday morning is a Cumberland sausage in a nice crusty baguette or nice bloomin bread use that brown sauce on it my favourites that's got to be my mum's fresh hand-cut freshly fried chips my dad once brought my mum a chip shopping machine and she told him to send it straight back it wasted too many potatoes and the chips were too thin yeah because too small and then I loved to do a chunky too small she likes to do chunk us to another customers like chunky chips I like chunky chips on Sundays our kids often go out to meet up with their mates so we have a family meal in the evening and when my mom's visiting I love getting us all together this is a comfort food classic from our childhood shepherd's pie with braised peas and carrots followed by steamed a pudding with butterscotch sauce when I was a kid there wasn't a lot of spare money in our house to spend on fancy ingredients but mum was brilliant at what she did let me tell you so we have really tasty heart and food great cakes amazing puddings all made with the freshest ingredients that's right isn't it yes we're cooking the kind of food mum always dished up starting with a family favorite steamed a pudding with a glorious butterscotch sauce now I'm a sieve now would you I'll chop here Shannon chop those blades please there was a favorite wasn't it amazing sir it in so the zest of the orange makes that really nice and fragrant sort of helps get that richness in a suit okay yeah brown sugar in and then treat cool can you have them in there please thank you little dude I'm crack an egg lightly whisk it and mix that into the milk if I pour in the egg and the milk will you give a little mix up please yep thank you nice nice and slow don't go too fast you see homes you think that it was an old-fashioned is a steamed pudding do you remember me tumbling around your knees trying to sort of get in that yeah so you like to lick the bowl Dan yeah oh it's hot kids'll enjoy this tonight one delicious they goes on so the secret behind a parchment paper let's keep that nice and tight tight yep yeah good hey push my hand tightly cover with foil and place in a pan of water and let it steam for around two hours with a lid on here's how to make an amazing butterscotch sauce to serve with the pudding add butter into a pan brown sugar golden syrup add vanilla seeds melt and combine over a medium heat stir in the cream and simmer until thickened that's a taste of my childhood in a jug right there and it will keep in the fridge for a week [Music] now for the main course my all-time favorite shepherd's pie what's the secret behind a really good shepherd's pie so we're gonna use leeks and onions and I'll start browning off the mince you know no color no flavor I've never forgotten that you know I remember your amazing shepherd's pie and that lovely little restaurant used to working in Sheep Street and stuff on Haven so you never got food sent back never ever got a complaint no apologies work at that restaurant for six years so give that little file okay what's the sauce it's about a furiad put that mix back in there what's this drained I'm just gonna put a little touch I know you'll go crazy at least a little touch the red wine well because I'm gonna make it nice and rich yeah and then start covering your mince with your stock now you'll ring out to the ball okay and then get some fresh rosemary okay like it'll taste yesterday's salt there's no perfect either way as it cooks the house the wine the alcohol disappear it'll be delicious trust me now God spring onions would chop up and that's going to go through the mashed potatoes on top and I'm gonna drain off the potatoes so will dry out those potatoes and then mash them that would you um Holly slice a little knob of butter in there for Jack please these are nice and fluffy oh my and you want them not delicious mashed potatoes with no lumps in there it's great having you back in the kitchen mommy now sir-sir brings back good memories just be that don't I just want us to forfeit to get it nice and spiky so I want that nice crispy topping and then lightly great that cheddar cheese and some and that goes in the oven literally 20 minutes 180 Jack you on the door people doesn't it even though you said you didn't like it earlier okay back in the day Mama's meals all came with two veg and this is no different but with a modern twist braised peas and carrots with a fantastic homemade mint butter shepherd's pie glaze on top does that and then the carrots also did coats that's why I didn't put carrots in let's put another size SC last chopped before serving pour that gorgeous butterscotch sauce over the pudding okay I'll take one at a time that smells incredible this is my ultimate childhood dinner shepherd's pie with crispy cheese champ topping sweet buttery peas and carrots and a steam date pudding dripping in butterscotch sauce all that's missing other family this is basically that modernized my mom is that very nice but I can't taste the wine no that's right I said nothing so I can tell memories recipe rebounds [Music] I think we got a new staff in the kitchen so delicious here on that note tooth nothing coming there are loads more great home cooking recipes on my app cook with me you can find it in the App Store good luck [Music]

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Views: 2,988,478

Rating: 4.9073229 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay christmas, gordon ramsay christmas dinner, gordon ramsay christmas breakfast, gordon ramsay christmas recipes, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay shepards pie, gordon ramsay shepherds pie mom, gordon ramsay shepherds pie recipe uk

Id: kKiYVLIk_9s

Length: 45min 22sec (2722 seconds)

Published: Tue Dec 24 2019