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• 
  @kevindefayk361819 сағат бұрын

  Excellent recipe, minus the fennel seeds of course.

• 
  @harri7416Күн бұрын

  Looks good, cheers.

• 
  @jjohurКүн бұрын

  You forgot how to show how you get it out at the end. It is the best part and what to do with it.

• 
  @kimtatami65592 күн бұрын

  I made chocolate mousse recently with avocado. It's so good. I'll try this

• 
  @edwardholloway68533 күн бұрын

  I am a fan of Riverside, however using oven heat is not the way to make biltong. It must be air-dried over at least four days for uk deer, and i suggest you add some black pepper and coriander after drying after cure before hanging. Just saying………

• 
  @glenshane-pass83034 күн бұрын

  I would remove the pin bones at some stage.

• 
  @user-ew7ye1ry3i5 күн бұрын

  ❤❤❤

• 
  @janjoubert32257 күн бұрын

  Pickle beef tongue is some of the most amazing meat you can eat. South African love ox tail in a stew we call potjie kos.

• 
  @ianhobbs49848 күн бұрын

  In West Africa all the small village shops do Sardines tipped into a 8 inch Baguette and then wrapped in newspaper and handed to you so you eat on the move, and the cost about 50p. Best breakfast ever and it beats the hotel breakfast every time.

• 
  @Ash_G9 күн бұрын

  Another River Cottage door stopper? 😅

• 
  @phantomdragon606212 күн бұрын

  Do you need the wine ?

• 
  @mhnoni15 күн бұрын

  So it's just abread on milk with extra flavors like onion and paper. I would rather use a small part of that onion in a blender instead of wasting it all. I guess this all depends on what kind of bread you use. the bread is going to change the whole flavor.

• 
  @isispicoca168617 күн бұрын

  Where please?

• 
  @user-qh2mj3ll3i18 күн бұрын

  A dakle tu je... Salamarina

• 
  @dcytol19 күн бұрын

  Typical modern-day abysmal, atrocious, trying to be 'oh-so clever' camera work. Can we just dispense with this hyper-close in, mostly out of focus, one second per shot filming which fails on every level. Most people, I would assume, are far more interested in seeing what is really going on rather than satisfying the over-indulgent super ego of some arty-farty camera twat who is jerking off on how clever and insightful they think they are.

• 
  @pamelatuckey865520 күн бұрын

  Also I can't wait to try this yummy snack 🥨

• 
  @pamelatuckey865520 күн бұрын

  Please tell me how to pickle my beetroot. Regards Pam

• 
  @bruceseaberg47821 күн бұрын

  Best pasties in the world are in the Upper Peninsula of Michigan!

• 
  @BOBOGOBOB22 күн бұрын

  1:25 Is Pam taking the Pith?

• 
  @darrensmith9407Ай бұрын

  Good vid, precise and to the point and this guy shows how to make perfect pork crackling on a normal oven, unlike other vids where you're scowled at for not having a $1,000,000 bbq made by Rolls Royce!

• 
  @JohnSzabo-wu7kqАй бұрын

  your not stuffing the casing fully, your links are weak and saggy! "rookie"

• 
  @mariemagee9246Ай бұрын

  The recipe is on the River cottage HQ

• 
  @jenifercarpenter3185Ай бұрын

  Thankyou Hugh for all fanastic programs .Loved watching them over the years . When you came out too Australia here and starting with the Aussie guy,s farm River Cottage . Its being repeated again at the moment . Spent years goung too my now ex husbands family farm 3 kids in toe .School holidays they,d spend a week on the farm . I learned so much from such a beautiful lady she still my 2nd mum .she,s off the farm and one of her son and his wife taken over .I learned too grow veggies ,perserve fruit ,make jams and pickles. . Plant fruit trees .My eldest daughter has too. I have veggie gardens lots herbs , a few fruit trees that where already here . Belong too a veggie garden group go once a mth and we swap veg fruit ,seedling and seeds . I have eaten gf for 34 years for an illness has helped quite a bit . Often wonder how I,d be if I hadnt .I call it feeding my sole.

• 
  @alleyoop2899Ай бұрын

  Damn this guys cute af

• 
  @jackemilio1332Ай бұрын

  ayo jurgen klopp is making salami

• 
  @davebray3136Ай бұрын

  I have now watched six celebrity chefs and a number of so called cooks try to make a traditional Cornish Pasty. Not one of them have a clue

• 
  @danpeters5028Ай бұрын

  I drove to Cornwall the other day and brought w traditional steak Cornish pasty it was absolutely amazing good quality locally sourced ingredients well worth the cost and was the best pasty i ever had the smell or a fresh hot cornish pasty is lovely

• 
  @1balsyblokeАй бұрын

  Great instruction thankyou very much

• 
  @macsmiffy2197Ай бұрын

  Orzo mushroom risotto isa family favourite in our house.😋

• 
  @Andy-xj1wxАй бұрын

  Hugh you are such a tool

• 
  @marcusgege2094Ай бұрын

  Tried this and my pastry was absolutely disgusting and like a biscuit, how did I fuck it up so hard? lol

• 
  @gs637Ай бұрын

  Excellent, Thanks!!

• 
  @petebony3093Ай бұрын

  The only change/addition I would make (And it is not any sort of fault finding) would be to run the filleting knife carefully down either side of the pin bones and remove them from the fillets. Otherwise what a great way to smoke mackerel nice and cheaply, served with nice fresh crusty bread and butter! Brilliant video, thanks for taking the time to make and post it!

• 
  @az55544Ай бұрын

  2024 and this group is still going strong. Shame I can only find them on FB, though as I don’t participate.

• 
  @itsmeyoufool372 ай бұрын

  R85 for a nice piece of pork belly hear in SA, that's about 4 pounds. The dripping from this is phenomenal. Some fennel in the rub is also superb

• 
  @itsmeyoufool372 ай бұрын

  Nice, great old school approach, will look out for your book

• 
  @yasminpatel2312 ай бұрын

  How did you get the yoghurt to be so creamy? Which yoghurt starter did you use? I used unhomogenised Jersey milk and a well-known brand of organic yoghurt as a starter, my yoghurt to date hasn't turned out creamy. It always ends up more solidified and curdled like cheese rather than creamy.

• 
  @chxr1ie_12 ай бұрын

  we love that, ollie bartlett is such a trooper

• 
  @spaaggetii2 ай бұрын

  4:40 Penis looks good.

• 
  @iuriveloso6362 ай бұрын

  What kind of dolar store Jamie Oliver is this

• 
  @Ash_G2 ай бұрын

  I heartily recommend his book on "Curing & Smoking," especially if WW3 is just around the corner and we'll have to go back to basics.

• 
  @punkeasy2 ай бұрын

  Pretentious W4nker

• 
  @veramurphy13012 ай бұрын

  Nice buying tip, but you never addressed how to cook it. Dredged in flour ???

• 
  @alexandermethven2 ай бұрын

  brilliant as a scotsman,. Commis chef hoping to,gain to become a chef.its marvellous to, see river cottage once again, my only problem is you dont have ,subtitles.for us ex squaddies.a thumbs up.from me.👍👍👍👍

• 
  @macsmiffy21973 ай бұрын

  I always make my own sausage rolls … it’s the only way I get a lovely, crisp, shortcrust pastry, which I find wholly preferable to flaky pastry. 😋

• 
  @simon-pv5gb3 ай бұрын

  No ingredients list !

• 
  @macsmiffy21973 ай бұрын

  Shortcrust pastry for me every time, half butter, half lard, just like my mother used to make. 😋

• 
  @jans60sgreatsjones873 ай бұрын

  Very annoying background music!!!

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  @DrCuriensapprentice3 ай бұрын

  Hugh looked and sounded like a complete lunatic in the first half of this clip

• 
  @tashasgran3 ай бұрын

  How are these for diabetics ?