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Thanks for your excellent video, and in under 5 minutes too. I shall certainly be subscribing and look for to viewing all you videos.

40 mins in a pressure cooker

why do you have a pan just for parsnips

I like how you show me pie pastry but don't show it baked (cm'on bro) my favorite is pumpkin pie

Needs more filling

Simple nad best

Uni dish

Daphnoise with cheese? As far as I know, it is no Daphnoise…..

Enriching mass with egg yolk is one of best cooking tricks I've learned

Wow this is gold mate

I'm Cornish born and bred but regret to admit I have never had Stargazy pie. Looks great; can't wait to try it.

Can I ask is this oven temp fan assisted or regular..mine is fan assisted so runs 20 degrees hotter than regular..and to check.. it’s 25 mins on 220 or 200 fan,then 15 on 200 or 190 fan …? Sorry but don t want to get it wrong…🙂

Great recipe, looks yummos

Prepping my own show and really appreciate this! Great advice 3 years later!

I see it only uses 250mls liquid, most fish pie recipes use 500/600mls. Will there be enough sauce?

Looks delicious..

Ever heard of Jack Hargreaves, Dom? th-cam.com/video/juvdiEmy1w8/w-d-xo.htmlsi=HAbZwKnWn9-e5qNR&t=452

No butter?

Wow, must say. In-cred-i-ble made it for the family and they lapped it up like christmas pudding on a frosty winter morning (if you pardon the pun). My husband and I are big fans, lots of love from Hull x

Just discovered you, sorry you left youtube for a bit, but perhaps you will reconsider at a later time. You are correct though. Family first. Always. ❤

Yum! Very nice recipe! Thank you.

Actually, why fish heads are necessary?😂

Beautiful dish. But it's bangers and mash, not bangers and pomme puree. I'm no chef but what does milk do other than turn it sloppy and gloopy. Some butter, white pepper and salt. Big dollop on the plate, stands the gravy up. Quality.

Lovely. Im presuming it was pork stock you put in?

Vomitevole

Can braising steak be used? As I already have some

Good lord just buy the frozen fish fingers

Looks amazing❤❤❤❤

This IS NOT GRATIN DAUPHINOIS, NO CHEESE IN IT. I lived there, believe me this is my just a sickly potato gratin BEURK!!!

It's a streamed pudding,,, try it with chicken, bacon and leek, or steak and kidney with Guinness to enhance the flavour, delicious

try it with guiness or any brown/dark beer, that’s how we do it in belgium, just keep adding water during the cooking as the alcohol evaporates

Top tip try to use an onion pique while poaching the fish next time it makes the world of difference 👍

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over rated and under cooked been there to cornwall crap

Is the water in the oven at the end necessary? I’m not sure if I can do that with my oven

Those boys are eviiiillll

Skadoo skadoken my brain is now broken

On the US version of MasterChef, a guy became a contestant by making an Italian version of a sausage roll, by using Italian sausage

I would love the details of how your dad made the structure for you to hang the bacon. It looks brilliant! 👍

Ive made it twice but it always splits/curdles.. I use double cream Any idea what coild be wrong

He says "add seasoning" to sausage????!!!! WHAT SEASONING????? T HAT IS THE WHOLE POINT OF TRYING TO MIMIC GREGG'S!!!! YOU NEED TO SPEFICY THE "SEASONING" LAZY JOKE OF A VIDEO. PUTTING GREGGS IN THE TITLE IS PURE C,ICKBAIT. THIS GUY IS SHAMELESS. DOWNVOTED.

When i was growing up my mother would often make an onion sauce (bechamel with softened onions) to go with our sausage and mash and it works really well!

❤❤❤

what's the temp. for the oven; does anyone know? he never said.

this is a brioche not potato bun

The best pasties are made in Adelaide South Australia

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Hi :) Great video. How long would you say the end product would last for and how do you store it?

Very interesting man

Simply putting a pastry lid on the meat does not make it a pie🤔