When building a house there's no real recipe. Bricks or no bricks, it really doesn't matter. Just make sure to add a Knorr beef stock cube to your cement. Why? because it tastes better
@Tiny elvis Body has come to your little town sherrif. I mate this chef, with a pale blank emotionless face. And the richest stockpots. The devils stockpots
"By the time the toads cooked, the chipolatas dry. That's why you need a big sausage..." Cooking lessons that hit almost as hard as the life lessons...
MPW is full of shit. All that pretentious nonsense about adding the flour and milk very slowly, to get a smooth batter - rubbish! As good home cooks know, you can throw all the ingredients for Yorkshire pudding - flour, eggs and milk - into a bowl and whisk thoroughly to get exactly the same smooth batter. Here's the evidence from the excellent 'Food Wishes' channel: czcams.com/video/KY6vGU8SK7U/video.html Yet again a pretentious male celebrity chef makes a recipe more complicated than it needs be and pretends there's a crucial technique just to big himself up!
@@R3dp055um fat but...juicy? whatever, it's your choice. don't forget to season their cavity with knorr stock cube paste. marco suggested that in his chicken roast video.
The thing i like the most about Marco is, that he is so calm and relaxed. Every movement is relaxing. He takes his time, explain here, go on cooking, explain there, go on cooking. And he gives the audience time, to think about it, what he just said. This is so kind, so cool. I like you Sir.
I love this video. "Yorkshire Pudding, there's no real recipe. Here's the recipe, milk, eggs, flour..." "It's so easy. You can have dinner in a half hour." "Let the batter rest for 2 hours..." This guy's nuts.
nuts in the right way for cooking lol an there is no recipe, put the number of eggs you want stir, ad flour stir,ad milk stir,he added chicken base use what you want,let it rest,what is nuts there is no recipe lol
There are so many very similar recipes for Yorkshire pudding finding the definitive one is impossible. The best, though, only have the 4 ingredients. Milk, eggs, flour, and SALT. They are essentially a sort of baked custard. Delicious done right.
Marco Pierre White is also entirely wrong when he says flour and milk must be added very gradually to get a smooth batter. Utter nonsense - as most good home cooks know, you can throw all the ingredients - eggs, milk and flour - into a bowl and whisk well to achieve exactly the same smooth batter! Here's the evidence from the excellent 'Food Wishes' channel: czcams.com/video/KY6vGU8SK7U/video.html This is just another pretentious male celebrity chef creating mystique to make himself look clever, by making a simple recipe more complicated than it needs to be! The majority of FEMALE cooks out there would slap the backs of his legs and send him to bed with no tea for being a show off.
When I saw the title for this, I thought, go on then, Marco, I dare you, not even you can incorporate knorr in to toad in the hole.... the man is a genius.
The man is a genius; pure and simple. His technical cooking is in the top drawer of the world's chefs. It's a privilege to learn from him. Happy New Year to you and your loved ones Chef White. Indeed, to all of you watching as well. Peace and love throughout the year.
He really isn't any kind of genius you know! Marco Pierre White is a pretentious and very average chef whose recipes are unnecessarily over complicated. This is a prime example. Toad in the hole is a quick and simple supper, but he tells you to add flour and milk gradually or the batter will be lumpy (not true - as all good home cooks know you can add milk, eggs and flour at same time and whisk thoroughly, for exactly the same smooth result). And why does he ludicrously fry the sausages before putting them in the oven? They need only be cooked in a hot oven, before the batter is added. Frying them risks over-cooking them, creates more washing up, and uses up more electricity!
@@glamdolly30 Well, that's a fair point. Marco however, is a former chef from a proper posh restaurant. He probably applied most of his knowledge & techniques from his former carrier into this show. Respecting to your point that it could've been much easier to make the dish, I don't really think Marco's steps are way too hard either. It just consumes a bit more source and bit more washing.
Great recipe although I’ve never seen the flour mixed into the eggs, it was always flour into the milk then add the eggs (I am from Yorkshire originally) but Marco is from Leeds and a Michelin starred chef so I bow to his greater knowledge
No, you're 100% correct Marco Pierre White is talking garbage about the supposed importance of adding flour to eggs very gradually, then ditto the milk. In reality (as most home cooks are well aware), all the ingredients for Yorkshire Pudding batter, eggs, milk and flour can be thrown together in a bowl and mixed thoroughly, to produce exactly the same, smooth batter. This is yet another example of a pretentious celebrity chef creating some mystique and making a simple recipe more complicated than it needs to be. This version of Toad in the hole by the superb 'Food Wishes' channel shows exactly how simple the recipe should be: czcams.com/video/KY6vGU8SK7U/video.html
I also commented that the lumps are going to hydrate anyway after 2-3 hrs of standing. A little swirl at the end and the batter will be perfect no matter what. The realy key with yorkies is smoking hot oil in the target pan/tray when you cook them.
I'm with you Selina,half pint milk,3 heaped tablespoons of flour,3 eggs and a pinch of salt, whisked up then left. Lard into tins on full oven til smokin then put your mixture in. I'm from Leeds but no Michelin star only a punctured pirelli on the car
I always make my own gravy when I make a roast, and freeze extra so I have it on hand for things like Toad in the Hole. I sauté crimini mushrooms and add them to the gravy. A delicious, easy meal. In Canada the best sausages are the in store packaged Bangers at Lawblaws and No Frills. Delicious
Chef John from Food Wishes made a version of this where he skipped a few of Marco's 'essential' steps, and it turned out pretty much the same. Two great chefs, two different philosophies.
Being from Yorkshire, my gran always made Yorkshire pudding as a starter , a big one the size of your plate, served with sliced onion in vinegar as a pickle, with lovely thick gravey and mint sauce too. Try it , it wets your appetite for the roast to come . Meat was expensive, and still is , so it was considered a cheap way to fill the kids and adults up alike. Still the best way to enjoy a real Yorkshire pud in my book !!!
@@mcfcDJ51 absolute wanker comment. not everyone has 4 hours to prepare dinner because they have to work a job to earn money. good luck getting anywhere in life with your shit attitude.
@@JumboCod91 I don't think anyone actually hates the stock pots. Its just funny watching Marco's videos trying to guess when and where he is going to use it next time.
I put Knorr chicken granules in the Yorkshire pudding batter, and my sister hated it cos it had a weird aftertaste. I wanna train my sister to become a Knorr stock cube lover.
The fact is, you can joke and meme about him and this commercials, but he has achieved everything he wanted to achieve long time ago, and now he is just a built, mature man that can do whaever he wants
Great comment. You can keep your 3 Michelin stars, or just walk away from that and share some basic recipes that ordinary people can have a go at . . . it's you're choice! lol
@@michaelgibson4705 He can obviously cook at the highest level and has the accolades to prove it. Nice to see him demonstrating some simpler dishes that are accessible to home cooks.
Secret hint dropped that you can just use salt instead of Knorr product of the day XD The chef may have become a paid advertising rep, but these recipes are still good and helpful.
dinner in less than 30mins .....Do you know what i like to do? I like to rest the batter for 2-3 hours LMAOOOOOO !!! okay ~ i like to prepare everything a day before, so dinner will be less than 10 mins !
You don’t have to catch an actual toad. It’s up to you. Your choice. I prefer homemade sausage, but up to you. Now, got the hole, you don’t need a black hole. Just a simple Yorkshire pudding mix. It’s not actually a hole, but you do what you want.
When building a house there's no real recipe. Bricks or no bricks, it really doesn't matter. Just make sure to add a Knorr beef stock cube to your cement. Why? because it tastes better
I'll remember that next time I'm struggling for food and am feasting on bricks and cement 😂 nice one 🤟🏻
Lmao
Thats the good kush
Add it to the paint, so when we eat paint chips, they have better flavor
It's your choice
say "Knorr" x3 on Fri 13th, midnight in front of mirror and Marco Pierre White will appear and cook for you.
THAT would rock.
If that doesn't work I'm gonna find you
Sting
say olive oil x3 past 1am in the mirror and chef ramsay will appear and scream at you... WHERES THE LAMB SAUCE!!!
😂😂😂
Binge watching Mpw during quarantine. Its my choice really
Lol
I've been doing the same but more with Chef Ramsey.
Again, it’s your choice paul
@@paulconnett3654 You fucking donkey. But then again, it's your choice really. There is no recipe.
Bro you everywhere
3:00 Marco delivers the ultimate words of wisdom
Glad I bothered clicking this link.
omg i am fucking pissing myself so much that i woke my baby up.
Hahahaha
No problem 😌
2:24 🤣🤣🤣
True legend...picks up piping hot sausages with his bare fingers and transfers it...you can tell he has done his dues in the kitchen. True legend.
Anthony F. It’s called napalm fingers. If you take a few weeks away from the kitchen they go.
Call those asbestos fingers in the uk
@@TrenosUK no
@@oliverbanks3396 I can't say I'm overly fond of the idea of someone with 'asbestos fingers' handling my food 💀
"Fingers are for burning." - MPW
The way he just casually swings the knife around at the beginning though...
All right, Michael Pierre Myers.
The way he just casually swings the knife around at the beginning, it shows the swagger of a knorr enjoyer
Dunno why but this comment did me in XD
@Tiny elvis Body has come to your little town sherrif. I mate this chef, with a pale blank emotionless face. And the richest stockpots. The devils stockpots
"By the time the toads cooked, the chipolatas dry. That's why you need a big sausage..."
Cooking lessons that hit almost as hard as the life lessons...
Lol
Yorkshire Puddings - "There's no recipe". Proceeds to give the recipe. Love this guy.
But he does't give the recipe
@@adamlw7181 yes, eggs, flour, milk. Whisk together. Boob
@@adamlw7181 that was his choice
wtf u talking about.? Can you not read the title u twat?@@latergator915
"We like to see them large"
Don't we all Marco...
He managed to say that and also "that's why you need a big sausage" in this one video. Marco was on top form in this one
‘You can make this from start to finish in less than half an hour’. ‘Let the batter stand for a couple of hours’.
MPW is full of shit. All that pretentious nonsense about adding the flour and milk very slowly, to get a smooth batter - rubbish! As good home cooks know, you can throw all the ingredients for Yorkshire pudding - flour, eggs and milk - into a bowl and whisk thoroughly to get exactly the same smooth batter.
Here's the evidence from the excellent 'Food Wishes' channel: czcams.com/video/KY6vGU8SK7U/video.html
Yet again a pretentious male celebrity chef makes a recipe more complicated than it needs be and pretends there's a crucial technique just to big himself up!
@@glamdolly30 yikes bro 😬
@@Astrocat-od5cy Truth! And I'm no bro, I'm a fabulous woman!
@@glamdolly30 nah I mean yikes that you're throwing around insults like that
@@Astrocat-od5cy How old are you? No more than 12, I hope!
"Why? Because they're big, they're fat, they're chunky and they're juicy."
Whatever works for you Marco...
Sounds like a good description of English women...
@@R3dp055um fat but...juicy?
whatever, it's your choice.
don't forget to season their cavity with knorr stock cube paste. marco suggested that in his chicken roast video.
If Heston made this he’d take 10 years to make the batter.
30 minutes or a decade, it's your choice.
He'd put it in the fridge about 8 times before whisking it
Those knife-wand flicks in the first 15 seconds are terrifying
YT comments: Marco, stop throwing in weird, paid advertisements for Knorr products
Marco: Kno
I don't Knorr what you are talking about.
Can’t igknorr these funny comments
Knorredge is power
‘As soon as it’s done, serve it.’ Sounds like cooking show film crews are the luckiest profession.
Toad in a hole, feelin' so small
Toad in a hole, losin' my soul
I'd like to fry...
Chicken wings have been so denied
Toad in a hole and the pie can't be saved
I've eaten the lamb sauce and my tongue has been burnt out of taste
I have been guilty of picking the seeds from my teeth...
I will speak no more of my knorr pots beneath.
Just here for the stock pot memes
The thing i like the most about Marco is, that he is so calm and relaxed. Every movement is relaxing. He takes his time, explain here, go on cooking, explain there, go on cooking. And he gives the audience time, to think about it, what he just said. This is so kind, so cool. I like you Sir.
I love this video. "Yorkshire Pudding, there's no real recipe. Here's the recipe, milk, eggs, flour..."
"It's so easy. You can have dinner in a half hour." "Let the batter rest for 2 hours..."
This guy's nuts.
nuts in the right way for cooking lol an there is no recipe, put the number of eggs you want stir, ad flour stir,ad milk stir,he added chicken base use what you want,let it rest,what is nuts there is no recipe lol
There are so many very similar recipes for Yorkshire pudding finding the definitive one is impossible. The best, though, only have the 4 ingredients. Milk, eggs, flour, and SALT. They are essentially a sort of baked custard. Delicious done right.
Marco Pierre White is also entirely wrong when he says flour and milk must be added very gradually to get a smooth batter. Utter nonsense - as most good home cooks know, you can throw all the ingredients - eggs, milk and flour - into a bowl and whisk well to achieve exactly the same smooth batter!
Here's the evidence from the excellent 'Food Wishes' channel: czcams.com/video/KY6vGU8SK7U/video.html
This is just another pretentious male celebrity chef creating mystique to make himself look clever, by making a simple recipe more complicated than it needs to be! The majority of FEMALE cooks out there would slap the backs of his legs and send him to bed with no tea for being a show off.
@@glamdolly30 LOL Food Wishes? LOL "Chef" John is so far down the ladder that he can't even see MPW.
@@gerrybgood3125 A Marco Pierre White fan? Wow - that's even more pathetic than the pretentious twat himself!
This is exactly the way I do it. A classic. Great served with lightly steamed sweetheart cabbage and a little mash, plenty of gravy.
gordon : let the knife do the work.
marco : let the hand do the work
When I saw the title for this, I thought, go on then, Marco, I dare you, not even you can incorporate knorr in to toad in the hole.... the man is a genius.
The man is a genius; pure and simple. His technical cooking is in the top drawer of the world's chefs. It's a privilege to learn from him. Happy New Year to you and your loved ones Chef White. Indeed, to all of you watching as well. Peace and love throughout the year.
You're everywhere
He really isn't any kind of genius you know! Marco Pierre White is a pretentious and very average chef whose recipes are unnecessarily over complicated. This is a prime example. Toad in the hole is a quick and simple supper, but he tells you to add flour and milk gradually or the batter will be lumpy (not true - as all good home cooks know you can add milk, eggs and flour at same time and whisk thoroughly, for exactly the same smooth result).
And why does he ludicrously fry the sausages before putting them in the oven? They need only be cooked in a hot oven, before the batter is added. Frying them risks over-cooking them, creates more washing up, and uses up more electricity!
@@glamdolly30 okkkkk......
@@Lordvader1212 Same recipe, done the proper way - simply! czcams.com/video/KY6vGU8SK7U/video.html
@@glamdolly30 Well, that's a fair point. Marco however, is a former chef from a proper posh restaurant. He probably applied most of his knowledge & techniques from his former carrier into this show.
Respecting to your point that it could've been much easier to make the dish, I don't really think Marco's steps are way too hard either. It just consumes a bit more source and bit more washing.
Make sure to dial "91" when you start dinner, and dial the last "1" the minute you're finished.
Great recipe although I’ve never seen the flour mixed into the eggs, it was always flour into the milk then add the eggs (I am from Yorkshire originally) but Marco is from Leeds and a Michelin starred chef so I bow to his greater knowledge
No, you're 100% correct Marco Pierre White is talking garbage about the supposed importance of adding flour to eggs very gradually, then ditto the milk. In reality (as most home cooks are well aware), all the ingredients for Yorkshire Pudding batter, eggs, milk and flour can be thrown together in a bowl and mixed thoroughly, to produce exactly the same, smooth batter.
This is yet another example of a pretentious celebrity chef creating some mystique and making a simple recipe more complicated than it needs to be. This version of Toad in the hole by the superb 'Food Wishes' channel shows exactly how simple the recipe should be: czcams.com/video/KY6vGU8SK7U/video.html
@@glamdolly30 When you actually watch both videos and compare the result, Marco's came out noticeably better though...
I also commented that the lumps are going to hydrate anyway after 2-3 hrs of standing. A little swirl at the end and the batter will be perfect no matter what. The realy key with yorkies is smoking hot oil in the target pan/tray when you cook them.
I'm with you Selina,half pint milk,3 heaped tablespoons of flour,3 eggs and a pinch of salt, whisked up then left. Lard into tins on full oven til smokin then put your mixture in. I'm from Leeds but no Michelin star only a punctured pirelli on the car
@@Souscheff I never said I did, just I hadn’t heard of that technique and Marco knows what he’s talking about so I’m open to new ideas
The bloke's a legend, just straight up grabbing sizzling sausages with his bare hands! I burn my fingers taking half a pitta out the toaster...
Excellent simple and relaxed instructions.. great idea re the flavoring in the batter, Love it! and Thank you
I always make my own gravy when I make a roast, and freeze extra so I have it on hand for things like Toad in the Hole. I sauté crimini mushrooms and add them to the gravy. A delicious, easy meal. In Canada the best sausages are the in store packaged Bangers at Lawblaws and No Frills. Delicious
Chef John from Food Wishes made a version of this where he skipped a few of Marco's 'essential' steps, and it turned out pretty much the same. Two great chefs, two different philosophies.
Did he add paprika by any chance? 😂
@@davidjsaul *cayenne
I love how he points each ingredient with his knife, he looks like a fencing instructor.
Being a camera man for MPW is a dangerous job
I had this on a weekly basis as a kid. Delicious. Goes well with a variety of pickles, sweet and sour, and the gravy is the star.
Marco you owe me a new keyboard! This dish is so delicious looking I drooled all over it!
its probably the easiest meal in the world to make
U were drooling over the big sausages, don’t lie
It’s your choice.
Being from Yorkshire, my gran always made Yorkshire pudding as a starter , a big one the size of your plate, served with sliced onion in vinegar as a pickle, with lovely thick gravey and mint sauce too. Try it , it wets your appetite for the roast to come . Meat was expensive, and still is , so it was considered a cheap way to fill the kids and adults up alike. Still the best way to enjoy a real Yorkshire pud in my book !!!
Sounds amazing. People who don’t like mint sauce just don’t know what they’re missing out on!
The comments section on Marco Pierre White recipe videos is my favourite place on the internet
This is a simple recipe but hard to execute for the first few times. Marco does a very good job and the video helps. Thanks
Love and respect for Marco👍👏😁
Geo Mondiale use it straight away it’s your choice put it in fridge for 3 hours it’s your choice
i love he says it only takes 30 minutes but you need 3 hours of resting time in the middle
He said 30 minutes of “your time”. If you want to stand and stare at the dough for hours be my guest lol
@@mcfcDJ51 absolute wanker comment. not everyone has 4 hours to prepare dinner because they have to work a job to earn money. good luck getting anywhere in life with your shit attitude.
@@thegingerpowerranger there's no real recipe. if you don't want to rest it, then don't. it's your choice really
thank you Marco for showing a home chef like me easy recipes!
Straight forward professional cooking
The exciting bit is seeing how he's going to awkwardly plug a Knorr product into a recipe that everybody already knows.
Is this a real life version of Tim Heideckers cooking show?
Ive never heard of toad in a hole before today. I found this most informative
Things I learned from this video:
1. No lumps
2. Stockpot
3. Big sausage
3. You need a big sausage
This dude is the ultimate master chef..
best usage of Knorr products ever guys \w/
2:50 Me explaining why I like BBW
My man.
Marco: "Turducken, very simple, very quick, very delicious. Start to finish, approx 20 minutes".
I cant wait to see Marco's icecream recipe
I absolutely have no idea what a "toad in hole" dish is, but I am certain that this recipe will include Knor™ Stock pots.
@@JumboCod91 I don't think anyone actually hates the stock pots. Its just funny watching Marco's videos trying to guess when and where he is going to use it next time.
I’m here for the knorr touch of taste and Marcos wavy hair
Really diggin' these hearty-looking meals!
Any dish - Very simple, very quick, very delicious. Hooked.
dinner in half an hour, but also rest the yorkshire pudding batter 2 hours.
@@B-26354 he wasnt talking about it mattering or othereise, he was pointing out how the chef says contradicting shit sometimes
Resting batter isn't cooking, do it the night before . The dish is cooked in half an hour.
@@Bohimei He's being a turd.
I put Knorr chicken granules in the Yorkshire pudding batter, and my sister hated it cos it had a weird aftertaste.
I wanna train my sister to become a Knorr stock cube lover.
The fact is, you can joke and meme about him and this commercials, but he has achieved everything he wanted to achieve long time ago, and now he is just a built, mature man that can do whaever he wants
Great comment. You can keep your 3 Michelin stars, or just walk away from that and share some basic recipes that ordinary people can have a go at . . . it's you're choice! lol
M P W has forgotten more about food and cooking than most of cooks you see on TV ever knew
@@michaelgibson4705 He can obviously cook at the highest level and has the accolades to prove it. Nice to see him demonstrating some simpler dishes that are accessible to home cooks.
Very simple, very smooth
Followed this but instead of the chicken stock I used Worcester sauce, family loves it
THAT'S YOUR CHOICE
We need people like Marco in covid vaccine research team.
Then It'll be like
"Covid vaccine, very simple, very quick, very delicious"
The vaccine would also consist of one stockpot
And most importantly
It’s your choice
I’ve never known a toad in the hole recipe done so dramatically
That looks amazing
Bloody knorr'a that looks good!
They should use that
"There's my batter. Finished within 5 minutes" His wife is a lucky lady
Secret hint dropped that you can just use salt instead of Knorr product of the day XD The chef may have become a paid advertising rep, but these recipes are still good and helpful.
So, dinner in 30mins, after 3 hrs to wait for the batter to do its thing. Ok.
Remember, there’s no real recipe, wait 3 hours- or don’t - it’s your choice.
@@JumboCod91
You mean a slightly *batter* result...
Ok, I'll leave now.
yikes, imagine prepping something for 5 minutes at a different point in the day.
"don't let it sit around or it'll collapse"
End shot of a collapsed toad in the hole
Never had or heard of this
. WTF this is a gift... All praise knorr because knorr knows.
Came here expecting Knorr stockpot jokes, was not disappointed
Found it weird he didn’t do an onion gravy recipe. Surely that’s the perfect opportunity to plug more Knorr products?
And that gravy looked bogus, think he might have used his jus gras which is really not in keeping with the dish.
That's what I call pawn food .. Lovely toad in hole.Looks full of flavour and this one recipe to follow.😍
My fave chef of all time
This is a Samurai in the kitchen, legendary!
Gravy could have been thicker?
Should have chucked in a stock pot
dinner in less than 30mins .....Do you know what i like to do? I like to rest the batter for 2-3 hours LMAOOOOOO !!! okay ~ i like to prepare everything a day before, so dinner will be less than 10 mins !
Multitasking/ Concurrent activity....Do something else during the 2-3 hours. I bet you watch the washing machine spin too :-D
Yeah its not that hard to plan a day ahead
Rambo with a knife entering Marco's home while he's cooking.
Maaan......Rambo hasn't ran from a firey blowup like that since the theatrical releases.
I did it with turkey sausage, perfect. Marco is my mentor 🥺
Marco. I admire you so much.
me too, and respect him. I wish I knew t least half the things he knows
"Big, fat, chunky, and juicy."
Marco would love me
here from chef john's no-lump flour dump
"That's why you need a big sausage"
Lovely.
"Thats why you need a big sausage" - MARCO PIERRE WHITE
2:44 toad in the hole
I totally get ASMR when listening to MPW
“again, to taste” but doesn’t taste...
because of the raw egg and flour - the tasting comes once it's cooked
@@MrKleenexDude Raw eggs and raw flour are fine to eat in small quantities. You shouldn't be afraid of tasting everything.
JumboCod91 My youtube comments are also not statements to be taken seriously... If I have a genuine problem with his videos I’ll write to Knorr tyvm 😂
“To taste”, none then.
just a touch of touch of taste
It’s your choice.
Don't critises him ,I did that ,they will be after you on here, he's got stars you know ,if some one mentions gordon ramsay ffs
Only time I've seen him go "fuck it, I'll make it up on the spot"
These marco comments will be in the history books of youtube in years to come 😂
'Dinner done in half an hour'... Proceeds to leave the batter for 2-3 hours
The secret to British cooking. Grill, bake, sear to perfection,. Then turn it into a mush.
And now we add for a touch of flavour
..The stockport cube granuals. But its your choice
"That's why you need a big sausage."
- WHITE, Marco Pierre.
Says "Approx 30-40 mins" at the beginning.
Marco: dinner in less than half an hour!
You don’t have to catch an actual toad. It’s up to you. Your choice. I prefer homemade sausage, but up to you. Now, got the hole, you don’t need a black hole. Just a simple Yorkshire pudding mix. It’s not actually a hole, but you do what you want.
A big sausage is always necessary
Do you think I need to add the whole flour at once or is it better adding it little by little? Please, I'm lost
Last time I made homemade Toad in the Hole it stood 6 inches tall. I was well chuffed.
Had this lots of times as a kid
that dish looks eKNORRmously delicious ;)
these videos are asmr with similar effects you get from watching good documentaries
Only a British chef would spend an entire morning whipping and baking just to fill his pie with SAUSAGES! 🤣
"Touch to taste, again to taste"
0:34 he whisked the life out of those eggs 😂😂
He didn’t whisk them, they whisked themselves. It was their choice