Tag Archives: Tom Kerridge

Tom Kerridge’s Sticky Chicken

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This recipe is inspired by Tom Kerridge’s Sticky Drumsticks in his ‘Best Ever Dishes’ cookbook. I didn’t have any drumsticks, but thought it could also work with chicken thighs – … Continue reading

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Roast Satay Chicken with Sour Chilli Jam

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A Saturday night salad to die for, inspired by the great god Tom Kerridge. Such an amazing chef that I named my son after him: Kerridge Kendrick. Has a certain ring … Continue reading

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Tom Kerridge’s Ultimate Ham and Cheese Toasties

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You will never have had a ham and cheese toastie like this, I guarantee it. It’s a cross between Welsh rarebit and a Croque Monsieur. A Croque Rarebit, if you … Continue reading

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Tom Kerridge’s Slow-Roasted Duck with Potato Pancakes

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A butcher friend of mine – let’s call him Bob, for that is his name – has been raving about the virtues of Gressingham ducks. ‘The best ducks in the … Continue reading

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Tom Kerridge’s Ginger-Braised Ox Cheeks with Spiced Lentils and Watercress Yogurt

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  I’m proud to report that this is one of the best dishes I have ever cooked. Not my words – but those of my very discerning wife. Top-end restaurants … Continue reading

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Filed under Beef, Recipe Shed

Tom Kerridge’s Cottage Pie with Blue Cheese Mash Topping

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If you ever doubt your ability to cook an amazing meal, let me tell you about my friend Ray. A few months ago, he could barely make beans on toast. … Continue reading

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Tom Kerridge’s Christmas Turkey Roll with Sage & Onion Stuffing (adapted for Turkey Breast)

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This recipe comes from Tom Kerridge’s magnificent book ‘Proper Pub Food’, which my friend Danny bought me for Christmas. Unfortunately, I couldn’t wait until the 25th to get stuck in … Continue reading

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Tom Kerridge’s Chicken Baked in Hay and Cider

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This is my adaptation of two Michelin-starred chef Tom Kerridge’s Chicken Baked in Hay and Cider, taken from his ‘Proper Pub Food’ book.  In a nutshell, you wrap a whole … Continue reading

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Tom Kerridge’s Black Treacle-cured Fillet of Beef

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Roast beef is on the menu at most of the pubs where I live. Unfortunately, profit margins force them to use cheaper cuts, like topside which, though tasty, can be … Continue reading

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