APRICOT TART & BIG HAS : Sunday Sessions S2 EP20
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- čas přidán 20. 08. 2022
- It’s our last episode of the series, so we’re coming with something a little cute and wholesome. This morning we’re off to sunny Spain to shoot abroad. We’ll be back soon. Love you. Has x
- Zábava
Got so much time for this guy man, unbelievable food, cooked properly. He needs more subscribers 👌🏽
got one of those comforting television presences like hugh fearnly whittingstall in the river cottage era too
To see you doing pastry is a blessing how you loved it when we was in Jamie Oliver my brother 😂😂😂
Nice words from Kamil. I wish you luck too, big fella. Looking forward to series 3. 🙏🏼
This is why I love this channel. Real cooking no BS family all out there enjoying it and a natural setting. Can’t wait for the book to come out.
You know what’s great about this barring the talking you through and food. The authenticity, it isn’t in a studio kitchen, or they’ve rented a space which takes away from what this is and would them be overly produced! It’s in his back garden in Edmonton 🤙🏻, family floating around, the bits you’d normally not sure are still there, it’s just Keeping it real!
Gutted dont keep us waiting too long, makes my sundays
😂 😂 Your dad's jokes man, always comes n lurks about like you would have once done when he was cooking lol another great episode bro 🙏
I sure hope we get more episodes soon! I can't get enough of big Hass!!
Appreciate all the free content you put out. Every video is a vibe. Can't wait to try all of your recipes once I feel confident enough
The cookbook has just arrived!! Can't WAIITTTTT to try your desserts! Loved reading about the behind the scenes stuff! Keep doing your thing ❤️
Bro! Great series. Amazing book. Big love
Bloody love the bonus Kamil content at the end 🥰
Woo hoo! Glad to hear you get to travel! Spain! I can't wait to see what you make! I'm on a lake in Montana and one of the staff gifted me with 2 lake salmons! I filleted one and did pan seared salmon with crispy skin in butter, EVOO, and fresh thyme with one half and the other half en pappiote (in paper) and I roasted the 2nd fish, whole, over a wood fire. Yum!
man your channel is great. what a season!
Coming through wid the deserts I see. Keep it up bigman you're teaching me nuff tingssss!
Big love. Binge watched all these this week, inspiring shit.
Gas mark 5 is 190C / 375F !
the best to do it, cant wait for season 3.
big props from the US been subscribed for awhile and wasn’t sure why i wasn’t getting your videos recommended glad to see your doing good and lively as ever 😂😂
Big shout out to Kam!
my mans folding skills of the baking paper is on point & clear to see from his rizla skills :) Big up Has ordered your book today bro cant wait for it to arrive. Get grafting season 3 fam.
you are a blessing for everyone
I don't care for dessert but this is my FAVOURITE EPISODE SO FAR!! 😍😍
Keep it up Has, Big love from Australia
Peace Brother! Great Series
Beautiful episode
Your old man is a don! Love seeing him in the vids….also the tart looks 🔥!
This reminds me of the Peach cobbler my nan used to make. Looks delicious.
Let’s go Has!!
Absolutely unreal mate. Cookbook has already been preordered and I can’t wait to get into all of it.❤️❤️❤️
Rob get a 5 star grating from me.
“How it is”
You got something Has. Keep going. repeat recipes if thats what your doing, we like watching you and pops not just the cooking
Nice to see how you do the herbs and veggies. I cant afford prime cuts of meat but your skills improve value cuts too
Get yer Magimix out, crumbing the butter and flour is so much easier, then add sugar. Try adding vanilla extract to the egg yolk mix. I always have ICE cold water ready in the fridge. I do the egg mix/ water bit by hand with an old favourite kitchen knife. The less machine use at this stage the better, anything that avoids generating heat. The less liquid the ‘shorter’ the pastry is going to be. Completely agree with the unsalted butter and pinch of good old Maldon. HOWEVER Has Man you handle your pastry WAY too much. Keep cooking though. Respect to all you do. Excited to get hold of your cookbook.
Loving the freezing/grating method! looks fucking delicious too!
👑
YES
Oi oi big up Harlow! 🎉
I beat this for about 4 minutes. Story of my life
MAKE A SEASON 3 ASAP!!!!!
Robert 🌟
Thats it now I am with you and your good GRASS in the background
🤤
Banging
Sick channel
Hi guys!! I really love your videos and you content!! Greetingst to U and to your friend!! G's !!! :D:*
Food Network should hire you!
How much almonds go in? Making it this Saturday for the missus and boy
My bad, 250 almonds
@@BigHas Thank you! Missus is going to love this! Keep up the epic work 🙌🏼
Does he live at home with his mum and dad, or does he just go over to cook?
How much grounded almonds?
My bad, 250 almonds
Wheres the recipe????
You are going to be the most hated person from the "wagwan people perfect summer barbecue" ad which is literally played every minute 😑... And you expect "a little bit of money from every of us" for that torture...
Have a great day x
@@BigHas thanks and you! Say hello to Kamz! Yo G