The story about Anglesey Eggs sounds like something written by Bob Mortimer. "When I was a child I would entertain the village folk by going door to door and clapping, wherein they would reward my efforts with the gift of eggs."
That's kinda why the london zoo exists: it was originally to find new animals for livestock, so we can assume that at least one zookeeper has had a roast lion.
Can also do cottage pie, shepherd's pie, sausage rolls,cornish pasty, toad in the hole, scotch egg, crumpets, beef Wellington, full English breakfast and Kedgeree to name a few extras
This was fecking amazing love the brutal honesty & the genuine chemistry between you two. Be sweet to see you travel the globe for the "best" (or popular) dishes.
I think the pie mash a liqueur section was wrong. The shops sold two things - boiled and/or jellied eels and then they used the "liquor" from boiling the eels to make the green sauce with lots of parsley. I think it was one of those weird things where a peripheral part of the dish made it the dish it is. The pie and mash is generic and came later - originally they were eel pies. The eel liquor/parsley "green" sauce is what makes the dish we love. You don't normally have the jellied eels with the pie, mash and liquor. BTW - jellied eels - take them off the bones, get rid of the jelly, loads of chili malt vinegar, salt, pepper - lovely.
@@Telukin Agreed, up the Roman Road when I was there it was cheap and cheerful mince pies, mash and parsley sauce. Jellied eels shipped in and not much to do with the "liquor". Still good for a pie supper every now and then.
You guys are the best of British cooking. Chefs that have worked so incredibly hard to change the perception of British cooking and helped transform our once mocked culinary traditions and turned London and the UK into arguably one of the best places to eat, period. Bravo, chaps, bravo.
As an American that is passionate about cooking / food history and that's only read about British cookery, I have nothing but compliments. I've even produced pork pies that I was proud of and honestly guests appreciated enough to order from the specials menu. While these were ranked, I would order every choice over time. And I'd appreciate and finish every one. As long as they are produced with care by British chefs that care, I'm certain I would retire home to sleep well. All being very comforting and wholesome meals.
@@sanjisan2437As a German, who has no connection to England, but likes to visit London: Absolut hogwash. There are a great many restaurants doing traditional British or modern British exceptionally well. I don't know what the rest of the country is doing, but in London, British food is fantastic these days.
In Greater Manchester , about 25 miles from Liverpool, there is a town called Leigh. Their signature dish associated with the area is called Lobby, which is essentially lobscouse. Everyone has their own variant. People from Leigh are sometimes referred to locally as "Lobby gobblers" . Leigh is connected to Liverpool through its canal system. So possibly the dish ended up in Leigh through its trade routes back in the day
Hi Guys this was fun, In my teens and 20s when I was experimenting with world cooking (1960s and 70s) I did American cooking first (from the Joy of Cooking and my neighbors) When Julia Child hit the small screen around 66 I began doing French cooking. from that time I began buying and reading a lot of classic books and cookbooks entered the fray. I gleaned British food from my 'International" cookbooks. That's where I first came across Yorkshire pudding which I put beneath my French Gigout with mustard and garlic cloves. I did that often. Rare French lamb with the British Yorkshire Pud collecting the fat. I must confess I didn't know about the Sunday Roast dinner until recently with my recent (2019) youtube experience and have only tangentially had one. C'est La Vie! I enjoyed watching you guys apply your skills to classic British Cookery. Cheers Jacques Mexico retired.
Known as roasting masters since at least middle age... They even roast people hence the worldwide famous British humour 😂 Great video, fantastic chefs! Best wishes to all my neighbors across the channel!
Scouse was interesting to me since it was only last summer that I learned about labscouse here in Finland. It is highly regional in the Rauma area which has had shipping connections to Germany for centuries for being an important port city. Supposedly seamen used to eat labscouse while at the sea because of its long shelf life. They were also served a dessert called "topseilvellinki" which is a type of plum custard and gave the crew enough strength to climb the tall masts of the square-riggers.
Unpopular opinion for an asian: I love british food!!! -Sarah, 33, Indonesian- fun fact / reasons behind my statement: i cooked loads of british dishes for lots of brits here in Dubai👩🍳
Yes Chefs! Great video, love the concept, and (most) of the food looked amazing. Ideas for future videos - areas of Britain, countries of Britain (especially Scotland), breakfasts, lunches, dinners, takeaway food, regional pies and pasties etc. Thanks for sharing! 🙂😋❤ Full Sunday Roast is my favourite
British food is rated unfairly harsh. I found that out when I tried making a steak and ale pie, and figured the filling isn't all that different from a boeuf bourgignon. Very different status though. That suet pudding looks divine.
Ramsay makes the best steak and ale onion pie. A credit to britain, pies and beer. I was thinking it may be horrid but it wasnt. It even stuns many french who think onion soup is already perfect.
@@paulgerrard9227To quote a French singer and cook: I only love one type of food, the good one. Do not care where it comes from but for understanding it's roots 😉 Regards from France
Puddings need a video - apple crumble, steamed sponge with golden syrup, blackcurrant pie, sussex pond pudding with its hidden lemon, school dinner sponge and custard....?
Yes! My gf is an American and while she thinks our food is okay, she loves our puddings. I think we have an argument to say we are one of the best in the world for deserts, but nobody in the world knows about them.
Not being British but have lived in Newcastle and Aberdeen for a couple of years during my career, I have to admit that I do appreciate especially British Indian food and above all the British Sunday roast. For me, the Sunday roast became a bit of a weekly tradition during my time living in Newcastle and Aberdeen and it was always enjoyed in a country pub. It may not be considered the top in the culinary world, but I would mostly prefer the Sunday roast to most other foods. It just has a special place in my culinary heart.
Sunday was classed as the day of rest, so a large hearty meal with all the family sat around the table fitted in well, as you could just rest and digest such a meal at your leisure.
I find it amazing that what my mum called 'lamb casserole' was effectively scouse but she added dried mint into it which just lifted it slightly. Still my favorite dish of all time and makes the most amazing lamb pie filling.
Cheers lads! Really appreciate all the effort that went into this making all 13 dishes! Don't agree with the fish & chips rating, there's a reason why you can find it at almost every single restaurant and bar all over the world! Should have been at least an A!
Fish and Chips if done well is A+ but to be honest the one they made was lacklustre and if you make the Batter well it's lovely and Golden Brown without the ridiculous addition of Turmeric.
NOT interested in New Years resolutions but I'm making one this year....a trip from Scotland to London to visit Fallow. If I give you guys a 'heads' up do you think you could swap the chickens head for a haggis?
I recently watched your video "How I Would Learn to Cook If I Could Start Over (in 8 Steps)" and I just wanted to say/ask a few questions Chef. Since around 14, I was encouraged to cook for dinners and parties at home, often in groups of 8-16 people. This definitely had two benefits, first I couldn't screw up, so I had to meticulously learn recipes and if I did screw up I'd have to figure out how to fix it or recreate it from scratch in a limited time (Initially I liked finding 3 or 4 recipes from different books then combing what I thought were the best bits from each). Two, the reactions, seeing people enjoy the food I cooked, just how their faces would light up, it makes me so happy. Thankfully, from quite a young age I was taken to restaurants, ranging from hole-in-the-wall to quite nice establishments, so I had a fairly good idea of the flavours I was looking for. I'm currently in uni, doing a master's degree and about to turn 22, over time I've naturally ended up doing most things you talked about, learning how to keep my knife sharp, preparing veg (need to get faster while keeping accuracy), buying seasonally and more recently buying larger pieces of meat to break apart myself, to make a noodle dish toppings with the meat and broth with the bones. I love trying new cuisines and combining new flavours (I'm a lot better with my spices these days, used to just chuck things in to see what would happen, within reason, but I guess it was just part of the learning process). More recently, I recreated the grilled abalone mushrooms with black truffle from Noma Kyoto for a dinner party (after watching Babish's trip there), but instead using local British ingredients, so large portobello mushrooms, egg yolks cured in salt and rosemary, truffle oil and around a teaspoon of sherry vinegar with some smoked paprika sprinkled on the egg yolk to finish. It was a really fun challenge, especially as it was quite a delicate dish both in flavour and having to deal with egg yolks (a couple burst so they were mine and Dad's), it went down a treat though, so I'm sure I'll give it a go again but may experiment with the curing process. To cut to the chase, Chef, I love cooking and would love some advice on what books I should read, any resources I can look at, and, most importantly, how I can make it my profession.
Seeing the parmo was a pleasant surprise. Seeing it in E tier was an unpleasant surprise. It’s got to be served with a garlic dip that’s so strong that it’ll blow ya bloody block off
They definitely went cheese overkill too. It’s a bechamel not a cheese sauce and cheddar. Never enjoy a cheese overkill one. Maybe less cheese and no cheese in the sauce it could’ve scored higher
@@sammilburn445 I've lived up and down the country, and I have found very rare instances of takeaways that have tried to do the parmo and I can tell you this with 100% certainty... If you ain't one of us, you can't make a parmo. Thank fuck I came home!
@@edwardhiggs7671 one of the first things im doing when im back home, since ill have been out in America for like 8 months, is getting a parmo. Already trying to decide where from tho 😂😭
You guys are legends. Next time I come to London, I should definitely eat at one of your restaurants. Y'all are not talking shit, always taking things seriously, incredible technique and a beautiful energy. Thanks for the content you're offering us chefs!
I'm not even British and I still genuinely think that British food gets too much shit online. Properly made British food gives you a comforting cozy home-y feeling that more trendy cuisines like east asian or Mexican don't do for me. Sure head to head I'd take a nice carnitas Taco over most British dishes but on a cold winter day home cooked British food just hits the spot like most other cuisines never could.
And people also forget that because the UK is a melting pot of cultures (as some other nations are too) we have access to the best of every type of food on the planet. In every UK city it feels like you can go out and eat signature dishes from half the nations on the planet!
I have been a North Indian my whole life, only had a little exposure to proper South Indian cuisine over the last couple of years, and still, I have to agree. Not only does British food and Western European cooking in general look far more appetizing to me, even the subcategory of Indian food that I have eaten forever becomes more enjoyable when it's made with a philosophy akin to the British one. Simple, hearty, balanced, varied but not complicated. I agree that cuisines with a lot of complicated spicing like Indian or Mexican might have a cuisine like the British one completely beat on the first few bites, but soon I'll get oversaturated and finishing the whole thing will become a chore. I'd struggle to finish my plate without a lot of sides. Meanwhile, something delicious, rich but easy on the palate and comforting would be a pleasure to eat throughout. Those Anglesey eggs make so much sense to me. I'm definitely gonna try it at home as soon as I can and I know I'll be licking my plate clean when I do.
Absolutely right. As a Brit, I’m not foolish or prideful enough to think that our food smacks you in the face with flavour like other cuisines but it is still so tasty when done right. Like most Northern Europeans, our options when traditional recipes were starting to appear were limited by the climate we have to grow things in. Most of the dishes here combine meat, potatoes/pastry and root and winter vegetables. These is always a good amount of fat used (lard in the pasty, cheese sauces, suet etc) to provide high density calories to stay warm. Until recently (thanks climate change), we couldn’t grow simple things like tomatoes, citrus fruits, chilis etc. this is why there are so few fresh elements to offset the heavy nature of these dishes. As the guys at Fallow kept commenting, “needs freshness” and mentioned how most of the dishes were there to fill the belly of someone who had been doing long manual labour in the cold all day. I wish we had a barbecue culture like the southern US but frankly, we weren’t in a position to be wasting coal cooking outdoors like that last century.
@@icypalace2919as a half Indian half brit I recommend bubble & squeak, fool (whipped cream & fruit dessert that’s like a fluffy airy shrikhand), leek & potato soup, and if you eat meat I recommend chicken pot pie, Cornish pasties (so similar to a lamb samosa) and pea & ham soup. And potato hash of course which reminds me strongly of aloo fry
A culinary horror of my youth was Labskaus (traditional dish in northern Germany): a preparation of fried corned (yuk) beef, onions and mashed potatoes with the beetroot and Rollmops being served as a side dish. - The way it looked on a plate, sometimes topped with a fried egg, all these mushy textures.
I'm from Hannover, and I never had it. I do remember vividly the disdain my parents, although not picky eaters, expressed for Labskaus on occasion. They did refer to a meat-fish mixed dish, though, other variants they may have liked better.
Most of our iconic food reflects the need to keep warm in crap weather, nourish heartily and share with family at the table. Very steeped in old values and traditions.
Thank you for making the video, it was very entertaining and informative. Would you consider revisiting the dishes you did not like in order to improve them?
Anti British trolls are hilarious: "British food is so bland, they conquered the world only to not use any of the spices" British person use Spices: "None of this food is British, its all just foreign" Give it a rest you cranks.
Nice one lads. How about taking a look at Suffolk? In particular, Suffolk cure for hams, batter puddings (similar to a Yorkshire pud), zll things Anglo Saxon, etc... Fruits, especially damsons, kippers, bloaters etc.
In Australia, we have Chicken Parmigiana, which is the same chicken (fried then baked), topped with a tomato sauce made with puree, garlic and onion, italian herb mix, chicken broth with a dash of white wine, then with melted cheese on top and into the oven.
As a man from Middlesbrough, that's how it is for me to be honest... I've only tried to eat a Parmo a couple of times when sober and like they say, it's a bit too much, a bit too rich (although you can cut through that with some sides, something pickled for example) but when i'm hammered at 1am-4am a Parmo is right up there with a Doner Kebab as something that just hits the spot when you're hammered. Even better if you get one of the variations like the "Hot Shot" Parmo that has Pepperoni and Jalapenos, some Garlic Sauce, maybe some Chilli Sauce too if you fancy a particularly bad post-beer poo in the morning
@@glennstatham960 Yeah, that's similar to classic American Chicken Parmesan with just a few changes. Usually you take chicken cutlets, coat it in bread crumbs, Italian seasoning, and powdered parmesan cheese, fried, then covered in a simple marinara sauce that is cooked separately, usually just crushed tomatoes, oil, onion, garlic, and various herbs like basil, then finally on top of that is a layer of mozarella cheese that is mixed with more parmesan or Parmigiano Reggiano if you are feeling fancy. Usually served on top of spaghetti here (Sadly if you ask me).
@@Tinil0 The chicken is the same for both. Our Chicken Parmi has the sauce as well and Mozzarella is usually the cheese of choice. A slight difference that does happen here is that you may find a very nice slice of smoked ham going on top of the Mariana sauce, then the cheese melted over the top. Adding a smokey flavor to the mix. I've also seen grilled eggplant used instead of ham as well. I'm not sure if that is done in America. The big difference between Aus and US is we pair ours with Chips and a simple leaf salad. I find the leaf salad makes the plate look nice, adds more colour, more so than to be eaten with it, but the vinaigrette on the salad, usually something light, actually goes quite well with cutting through the Mariana sauce and the chips as it spreads around the plate. It's not overly intense but it is noticeable and not unpleasant. Spaghetti is nice and all, but a nice thick cut crunchy chip works wonders.
@@crazyhorse9298 I'd personally rather go with fries than spaghetti too, so I may need to try that out sometime. The closest we have to the ham is just a variant Chicken Cordon Bleu, remembered by most from school cafeterias, where it's fried chicken cutlet, ham, and then mozzarella cheese. Basically the same but without the marinara. Obviously classic cordon bleu is more complex, but it's very american to just throw ham and cheese on breaded chicken and call it cordon bleu lol
'West Cornwall Pasty Company' is a chain you have the best chance getting a good Cornish pasty from outside of Cornwall, and the best pork pie and sausage roll will be from any rural butchers - but a Waitrose or Sainsbury's supermarket butchers is the next best option. Only try Greggs to know what the worst kind of fast-food pasties are. Btw, a little known secret is you'll find Mexican and Italian restaurants clearly labelled in cities like any other country, but "British restaurants" are the best rated pubs in each region with their own restaurant attached - usually in rural areas. 9/10 in these pubs you'll find the region's best cooked traditional food.
Don't go to Greggs to find good pies or pastry unless you like greasy. Look for a nice pub to find a good pie and a pint. If you are going to London, look for a good pie and mash shop... Avoid the jellied eels.
Don't go to those rank-looking east London pie shops they always show on "British food tours" or whatever, you will get better anywhere else in the country, especially up north
If you visit London, the best sausage roll I've had in my nearly 50yrs is from The Ginger Pig in Borough Market... have one from a Greggs first so you know the benchmark!
@@Jgvcfguy They're not the same thing at all, they not "pie shops" they're "pie and mash shops". Manze's and Arments are the two to pick from... which one did you visit?
Think you did the parmo wrong its not meant to be that cheesy. The one's I get in newcastle are all thick bechamel sauce and just cheese on top rather than a mornay, balances surprisingly well. Need some nice hot or tangy sauce to cut through all the heaviness
I made Parmo recently, thought i would try it, they don't sell it where i'm from, i made it more as you said, it was tasty will make it again, fairly cheap to make as well cost me unser a fiver to make 2.
I would have added a baked Mince & Dumplings. Beef mince & onion in a gravy. Add suet dumplings and bake, so that the top of the dumplings go crunchy but the underside & inside is soft & fluffy. Served, again, with mashed potato.
Yeah, and there's so much great food here that a video like this only barely scratches the surface too. The UK might actually have the best food in the world all aspects taken into account overall, it just might be a bit below average if you walk into a random place on a random street - which I would blame on the demand for a lot of that being economically unusual not in a way that requires the food itself to actually be good, it's a property/business problem.
@@Bozeboto be fair to the rest of the world from WW2 up to around 25 years ago British food was generally cooked lazily and not well. It’s only the past 25 years it’s been almost reinvented where British food is actually excellent
@@Bozebo trouble is, simpletons on the internet think Wetherspoons is the pinnacle of our food. Because they haven't got the common sense to see otherwise, Wetherspoons is essentially our McDonald's.
I mean, I'm British and I would admit our food is far from the best in the world, but there is certainly a place for us. I think people see British food like sandwiches, sausages, pies all the time and just fail to attribute them (or at least the popularisation of them) to Britain. That being said, our food is often simplistic and dated. I think we just failed to adapt to new foods discovered around the world, notably the diverse spices in Asia, which meant we have remained very much in the past while other countries have improved their cuisine.
Solid effort on the parmo for a first time effort. However, the bech needs to be THICC, and it doesn't have cheese in it. Double the amount of cheese on top and served with garlic sauce as a must. Or a hot shot parmo, the same thing; but with pepperoni and jalapenos on top. UTB
I remember seeing the stargazy pie when Mark Hix won a heat on Great British Menu with his take on it! If you have never watched Great British Menu and enjoy these guys I highly recommend watching! Incredible food from incredible chefs like Marcus Wareing, Jason Atherton and Richard Corrigan to name a few!
Your parmo is way off ,its bechamel and just coloured mild cheddar or mozz cheddar blend,so not so greasy and rich ,you should be able to taste the nutmeg and studded onion, or youve gone ott with the cheeses .
Thanks for that one, it was an important look into the foundation of British cuisine. Eventually I'll get around to cooking and eating through 'em like the video was a checklist.
My dude, I know you want to make Scouse with "more flavour" by browing the meat and pan-roasting the vegetables, but that is the wrong flavour to be Scouse, as I am sure you know. Scouse should be raw ingredients put into water and stewed together, with no browning, no flour, no herbs, no stock... it may sound bland, but boiled lamb in a vegetable stock (from the veg added to the stew) and thickened by the potatoes breaking down, is in itself a unique flavour; and that is the flavour of Scouse. Lamb neck (scrag-end), carrot, onion, beef mince (around 12% fat) just pulled from the block and dropped in like loose meatballs, topped with quartered peeled potatoes, add salt (usually no pepper tbh, but I add it because I'm a bit cheffy when it comes to Scouse).. top up with water to about 1 or 2 inches below the top of the potatoes, and simmer till the lamb is falling from the bone and the potatoes are falling appart. It should be pale in colour.. otherwise you are just making Irish Stew. Don't treat the vegetables like a sofrito in a ragu, and don't treat the meat like you are making a bourguignon... this is Scouse, and there is only one way to make it taste right. If you don't like Scouse, don't make Scouse... and if you don't like Scouse, don't make something that isn't Scouse and call it Scouse. In fact, if it makes you feel better as a chef, call it blanquette of lamb and beef mince.. but do not add any colour to it! You wouldn't make a video saying "Yeah I'm just going to make blanquette de veau.. so first we brown the veal..." would ye? That wasn't Scouse.
I cooked a pan of Scouse/Lob-Scouse/Lobbies, or whatever your region calls it, only last night for supper. For the last 60 years or more, we've always made it with the cooked bones and small amounts of left-over meat from a Roast leg o' lamb. Large onion, cut small, large carrot left bigger than the onion pieces. They can be added raw, or cooked down in a spoonful of Lamb dripping saved from the roast. Once they are ready, add the chopped meat and mix in. Add lots of peeled cut up Potatoes and then add one more. The whole meal is predominately Potato. Add 1 or 2 stock cubes - normally Oxo, but if u have any leftover gravy, then add that as well. Season with ground white pepper and cover the ingredients with water. Bring to the boil, then simmer on low for at least a good hour. Some of the Potatoes will eventually 'fall' and thicken the stock. Although the name of Scouse is taken from a Scandinavian sea biscuit, I do think it has more ties with an Irish Stew, brought by the immigrants in the late 1800's.
We have a dish here in Sweden that I was certain was a northern invention, but now that I hear the name "Lobscouse" it's clear it comes from Liverpool originally. Seamen that brought back the name and dish home and here it's known as "Lappskojs", which essentially is the same dish. Been served in school all over Sweden over the years, I'd say. The more you learn :D
Best pork pie is Birchalls in St Helens. Literally insane how good they are. Genuinely believe if they got the attention they deserve they would be world famous.
Hmm. That's surprising. The best ones tend to be further North. I'll try it next time I'm there. Blackburns seems pretty good in terms of value. I went there quite recently. The hotpot was ok, better than cottoms. But no where near would could be cooked at home.
For Parmos, I think it is normally Béchamel sauce not a cheese sauce, you also put on way too much Bech. You want a thin layer of Bech. The best part of a parmos is having toppings, adding chilli's is very popular and a great way to break through the richness of the cheese.
I left England when i was 8 years old, and this video made me feel homesick. Ill always remember my dad having suet pudding from the chippy and wondering why i couldn't have one
I've been paid as a Chef for years. Watching these guys, Im not so sure I can claim that title, LMFAO. These guys and gals inspire me so much. They are incredible. Just great cooks and great people. Fallow is on my fkn bucket list
The dark orange yolk in your eggs are gorgeous. Rare in the States with mass produced grain fed chickens unless you splurge for true free range organic.
@fallow Love! So curious what you guys didn't like about the stargazy pie! Does that mean you guys aren't big fish pie fans? or was it just so different with the egg etc?
As a lad growing up in Yorkshire, my gran would serve a Yorkie with gravy as a starter, Yorkie with the roast dinner AND a Yorkie and jam or custard, (or both if we were lucky), as a pudding!!
lol yes! wasn't expecting to see the parmo, nice lore drop too. FYI has to be served with chips and garlic sauce, it's like the north east version of fish and chips
Roast and Chicken Tikka are the two I cook the most often so that checks out xD Then with the other bits after and around roasts, I've got stews going. Shout out to Cullen Skink too. And the fry up (not a half English one though, a proper one).
My father is from NW Wales and they do Lobscouse but use a mix of mutton and beef it gives it a different flavour. When we serve it there is always a pot of curry powder on the table and it's a delicious addition but definatley a family thing. We also wouldn't pickle red cabbage twice a year if it wasn't for this dish.
The story about Anglesey Eggs sounds like something written by Bob Mortimer. "When I was a child I would entertain the village folk by going door to door and clapping, wherein they would reward my efforts with the gift of eggs."
Yeah, absolutely! 😂
You name it, we've fucking roasted it' HAHAHA so true :D
That's kinda why the london zoo exists: it was originally to find new animals for livestock, so we can assume that at least one zookeeper has had a roast lion.
and for the scottish... you name it, they've deep fried it
@@salmon85But only the Americans deep fry whole turkeys!
Can also do cottage pie, shepherd's pie, sausage rolls,cornish pasty, toad in the hole, scotch egg, crumpets, beef Wellington, full English breakfast and Kedgeree to name a few extras
I know, I was disappointed since I took the "Every" literally 😞
Haggis, neeps and tatties too
@@craig7285 damn straight!
They'd probably make the tatties with crème fraîche though, unfortunately.
and the most disgusting food ever invented, jacket potato with beans
@@bogyomentol6331 I like Beans but not a fan of Jacket spuds, i like steamed potatoes with the Jackets on.
You so gotta do a dessert one too. Loads of great British desserts and cakes etc
Yes- wanna see you do Summer Pudding!
After finally visiting England, you can say whatever the heck you want about the food, but you cannot say a bad thing about the desserts.
Should have Jaffa Cakes on that list, break the comment section lol
I was thinking the same - banoffee pie is my absolute favourite thing in the world.
Used to live in the UK, and I still fantasise about getting a sticky toffee pudding. So good!
This was fecking amazing love the brutal honesty & the genuine chemistry between you two. Be sweet to see you travel the globe for the "best" (or popular) dishes.
I´m from Slovakia and I love British cuisine. I even had Yorkshire pudding and gravy with my Christmas dinner. Thank you for this video.
I think the pie mash a liqueur section was wrong. The shops sold two things - boiled and/or jellied eels and then they used the "liquor" from boiling the eels to make the green sauce with lots of parsley. I think it was one of those weird things where a peripheral part of the dish made it the dish it is. The pie and mash is generic and came later - originally they were eel pies. The eel liquor/parsley "green" sauce is what makes the dish we love. You don't normally have the jellied eels with the pie, mash and liquor. BTW - jellied eels - take them off the bones, get rid of the jelly, loads of chili malt vinegar, salt, pepper - lovely.
@macmistral A lot of pie and mash shops stopped using eel in the liquor - en.wikipedia.org/wiki/Pie_and_mash#Composition
Up north, if you get pie and mash, it's coming with a beef gravy
@LilMonkeyFella87 And mushy peas and mint saurce!
Yes. It is wrong.
@@Telukin Agreed, up the Roman Road when I was there it was cheap and cheerful mince pies, mash and parsley sauce. Jellied eels shipped in and not much to do with the "liquor". Still good for a pie supper every now and then.
You guys are the best of British cooking. Chefs that have worked so incredibly hard to change the perception of British cooking and helped transform our once mocked culinary traditions and turned London and the UK into arguably one of the best places to eat, period. Bravo, chaps, bravo.
It is, as they say themselves, a chain of great chefs throughout the ages. I feel like Jack and Will might be lining up to be the next great ones.
As an American that is passionate about cooking / food history and that's only read about British cookery, I have nothing but compliments. I've even produced pork pies that I was proud of and honestly guests appreciated enough to order from the specials menu.
While these were ranked, I would order every choice over time. And I'd appreciate and finish every one.
As long as they are produced with care by British chefs that care, I'm certain I would retire home to sleep well. All being very comforting and wholesome meals.
The perception of top British restaurant cooking. It stops there.
@@sanjisan2437Yes they do.
@@sanjisan2437As a German, who has no connection to England, but likes to visit London: Absolut hogwash. There are a great many restaurants doing traditional British or modern British exceptionally well. I don't know what the rest of the country is doing, but in London, British food is fantastic these days.
In Greater Manchester , about 25 miles from Liverpool, there is a town called Leigh. Their signature dish associated with the area is called Lobby, which is essentially lobscouse. Everyone has their own variant. People from Leigh are sometimes referred to locally as "Lobby gobblers" . Leigh is connected to Liverpool through its canal system. So possibly the dish ended up in Leigh through its trade routes back in the day
I also grew up with lobby in Staffordshire :)
We call it Lobby in Stoke-on-Trent as well. It is essentially the same thing
Cool. Wtf is "lobscouse"
@@misocriallo4379watch the video
@@misocriallo4379 basically Cawl, just with Beef instead.
Hi Guys this was fun, In my teens and 20s when I was experimenting with world cooking (1960s and 70s) I did American cooking first (from the Joy of Cooking and my neighbors) When Julia Child hit the small screen around 66 I began doing French cooking. from that time I began buying and reading a lot of classic books and cookbooks entered the fray. I gleaned British food from my 'International" cookbooks. That's where I first came across Yorkshire pudding which I put beneath my French Gigout with mustard and garlic cloves. I did that often. Rare French lamb with the British Yorkshire Pud collecting the fat. I must confess I didn't know about the Sunday Roast dinner until recently with my recent (2019) youtube experience and have only tangentially had one. C'est La Vie! I enjoyed watching you guys apply your skills to classic British Cookery. Cheers Jacques Mexico retired.
We need a round 2, there's so many more you could have done
Wigan Slappy deserves some love as it turns a steak pie into a handheld food. Genius.
I know that as a "Wigan kebab", a rose by any name would smell as sweet though :D
That's what I call my ex gf
Are hand sized pies not common everywhere? We're all over them in Scotland.
"You name it, we've fucking roasted it" If that doesn't describe British cooking I don't know what does
Known as roasting masters since at least middle age... They even roast people hence the worldwide famous British humour 😂 Great video, fantastic chefs! Best wishes to all my neighbors across the channel!
Scouse was interesting to me since it was only last summer that I learned about labscouse here in Finland. It is highly regional in the Rauma area which has had shipping connections to Germany for centuries for being an important port city. Supposedly seamen used to eat labscouse while at the sea because of its long shelf life. They were also served a dessert called "topseilvellinki" which is a type of plum custard and gave the crew enough strength to climb the tall masts of the square-riggers.
Its massive in Norway too, they call it Lapskaus
There's no "bad" British food as long as it is prepared skilfully and lovingly. ❤
First ingredient of a good dish is love. You nailed it Sir!
Unpopular opinion for an asian: I love british food!!! -Sarah, 33, Indonesian- fun fact / reasons behind my statement: i cooked loads of british dishes for lots of brits here in Dubai👩🍳
Yes Chefs! Great video, love the concept, and (most) of the food looked amazing. Ideas for future videos - areas of Britain, countries of Britain (especially Scotland), breakfasts, lunches, dinners, takeaway food, regional pies and pasties etc. Thanks for sharing! 🙂😋❤ Full Sunday Roast is my favourite
British food is rated unfairly harsh. I found that out when I tried making a steak and ale pie, and figured the filling isn't all that different from a boeuf bourgignon. Very different status though. That suet pudding looks divine.
Ramsay makes the best steak and ale onion pie. A credit to britain, pies and beer. I was thinking it may be horrid but it wasnt. It even stuns many french who think onion soup is already perfect.
@@paulgerrard9227To quote a French singer and cook: I only love one type of food, the good one. Do not care where it comes from but for understanding it's roots 😉 Regards from France
Puddings need a video - apple crumble, steamed sponge with golden syrup, blackcurrant pie, sussex pond pudding with its hidden lemon, school dinner sponge and custard....?
Yes! My gf is an American and while she thinks our food is okay, she loves our puddings. I think we have an argument to say we are one of the best in the world for deserts, but nobody in the world knows about them.
Every Iconic British Dish without haggis tatties and neeps?
They missed much more iconic dishes than that. Nobody outside the UK has heard of haggis neeps and tatties.
German here, well I know it but I am also interested in cuisines of the world🤗
@@BeardyGit89 Clueless comment
@@schizoking3316 cry more sweaty sock
To be fair, they said they were doing some of the less obvious dishes, and haggis is internationally famous (or perhaps infamous!)
Was expecting a Cornish pasty in there, maybe next time. And ofcourse, gotta do a sausage roll 😋
Yeah, so much missing, but then there is waay to much to fin in a single episode. A lot of good food in a small island.
i think that is more of a snack type food, all they presented was dinner dishes.
Not being British but have lived in Newcastle and Aberdeen for a couple of years during my career, I have to admit that I do appreciate especially British Indian food and above all the British Sunday roast. For me, the Sunday roast became a bit of a weekly tradition during my time living in Newcastle and Aberdeen and it was always enjoyed in a country pub.
It may not be considered the top in the culinary world, but I would mostly prefer the Sunday roast to most other foods. It just has a special place in my culinary heart.
Very big in Australia too
Well said you!
Lets not forget that Newcastle is the whole of our Lord and Savior: Gregg(s)
Sunday was classed as the day of rest, so a large hearty meal with all the family sat around the table fitted in well, as you could just rest and digest such a meal at your leisure.
I find it amazing that what my mum called 'lamb casserole' was effectively scouse but she added dried mint into it which just lifted it slightly. Still my favorite dish of all time and makes the most amazing lamb pie filling.
Cheers lads! Really appreciate all the effort that went into this making all 13 dishes!
Don't agree with the fish & chips rating, there's a reason why you can find it at almost every single restaurant and bar all over the world! Should have been at least an A!
Fish and Chips if done well is A+ but to be honest the one they made was lacklustre and if you make the Batter well it's lovely and Golden Brown without the ridiculous addition of Turmeric.
I tried it thrice in London and found f&c wildly overrated.
Where's the fucking fry up lads? Best British dish by a mile, hell, best dish in the world by a mile.
One of the only dish you could eat every day for weeks and still look forward to.
NOT interested in New Years resolutions but I'm making one this year....a trip from Scotland to London to visit Fallow. If I give you guys a 'heads' up do you think you could swap the chickens head for a haggis?
I recently watched your video "How I Would Learn to Cook If I Could Start Over (in 8 Steps)" and I just wanted to say/ask a few questions Chef. Since around 14, I was encouraged to cook for dinners and parties at home, often in groups of 8-16 people. This definitely had two benefits, first I couldn't screw up, so I had to meticulously learn recipes and if I did screw up I'd have to figure out how to fix it or recreate it from scratch in a limited time (Initially I liked finding 3 or 4 recipes from different books then combing what I thought were the best bits from each). Two, the reactions, seeing people enjoy the food I cooked, just how their faces would light up, it makes me so happy. Thankfully, from quite a young age I was taken to restaurants, ranging from hole-in-the-wall to quite nice establishments, so I had a fairly good idea of the flavours I was looking for.
I'm currently in uni, doing a master's degree and about to turn 22, over time I've naturally ended up doing most things you talked about, learning how to keep my knife sharp, preparing veg (need to get faster while keeping accuracy), buying seasonally and more recently buying larger pieces of meat to break apart myself, to make a noodle dish toppings with the meat and broth with the bones. I love trying new cuisines and combining new flavours (I'm a lot better with my spices these days, used to just chuck things in to see what would happen, within reason, but I guess it was just part of the learning process).
More recently, I recreated the grilled abalone mushrooms with black truffle from Noma Kyoto for a dinner party (after watching Babish's trip there), but instead using local British ingredients, so large portobello mushrooms, egg yolks cured in salt and rosemary, truffle oil and around a teaspoon of sherry vinegar with some smoked paprika sprinkled on the egg yolk to finish. It was a really fun challenge, especially as it was quite a delicate dish both in flavour and having to deal with egg yolks (a couple burst so they were mine and Dad's), it went down a treat though, so I'm sure I'll give it a go again but may experiment with the curing process.
To cut to the chase, Chef, I love cooking and would love some advice on what books I should read, any resources I can look at, and, most importantly, how I can make it my profession.
Seeing the parmo was a pleasant surprise. Seeing it in E tier was an unpleasant surprise. It’s got to be served with a garlic dip that’s so strong that it’ll blow ya bloody block off
They definitely went cheese overkill too. It’s a bechamel not a cheese sauce and cheddar. Never enjoy a cheese overkill one. Maybe less cheese and no cheese in the sauce it could’ve scored higher
@@sammilburn445 I've lived up and down the country, and I have found very rare instances of takeaways that have tried to do the parmo and I can tell you this with 100% certainty...
If you ain't one of us, you can't make a parmo.
Thank fuck I came home!
@@edwardhiggs7671 one of the first things im doing when im back home, since ill have been out in America for like 8 months, is getting a parmo. Already trying to decide where from tho 😂😭
@@sammilburn445make sure you get it hot shot
You guys are legends. Next time I come to London, I should definitely eat at one of your restaurants. Y'all are not talking shit, always taking things seriously, incredible technique and a beautiful energy. Thanks for the content you're offering us chefs!
I'm not even British and I still genuinely think that British food gets too much shit online. Properly made British food gives you a comforting cozy home-y feeling that more trendy cuisines like east asian or Mexican don't do for me. Sure head to head I'd take a nice carnitas Taco over most British dishes but on a cold winter day home cooked British food just hits the spot like most other cuisines never could.
Spot on. Applies to Dutch food too, coming from a Dutchman.
And people also forget that because the UK is a melting pot of cultures (as some other nations are too) we have access to the best of every type of food on the planet. In every UK city it feels like you can go out and eat signature dishes from half the nations on the planet!
I have been a North Indian my whole life, only had a little exposure to proper South Indian cuisine over the last couple of years, and still, I have to agree. Not only does British food and Western European cooking in general look far more appetizing to me, even the subcategory of Indian food that I have eaten forever becomes more enjoyable when it's made with a philosophy akin to the British one. Simple, hearty, balanced, varied but not complicated. I agree that cuisines with a lot of complicated spicing like Indian or Mexican might have a cuisine like the British one completely beat on the first few bites, but soon I'll get oversaturated and finishing the whole thing will become a chore. I'd struggle to finish my plate without a lot of sides. Meanwhile, something delicious, rich but easy on the palate and comforting would be a pleasure to eat throughout. Those Anglesey eggs make so much sense to me. I'm definitely gonna try it at home as soon as I can and I know I'll be licking my plate clean when I do.
Absolutely right. As a Brit, I’m not foolish or prideful enough to think that our food smacks you in the face with flavour like other cuisines but it is still so tasty when done right. Like most Northern Europeans, our options when traditional recipes were starting to appear were limited by the climate we have to grow things in. Most of the dishes here combine meat, potatoes/pastry and root and winter vegetables. These is always a good amount of fat used (lard in the pasty, cheese sauces, suet etc) to provide high density calories to stay warm. Until recently (thanks climate change), we couldn’t grow simple things like tomatoes, citrus fruits, chilis etc. this is why there are so few fresh elements to offset the heavy nature of these dishes. As the guys at Fallow kept commenting, “needs freshness” and mentioned how most of the dishes were there to fill the belly of someone who had been doing long manual labour in the cold all day. I wish we had a barbecue culture like the southern US but frankly, we weren’t in a position to be wasting coal cooking outdoors like that last century.
@@icypalace2919as a half Indian half brit I recommend bubble & squeak, fool (whipped cream & fruit dessert that’s like a fluffy airy shrikhand), leek & potato soup, and if you eat meat I recommend chicken pot pie, Cornish pasties (so similar to a lamb samosa) and pea & ham soup. And potato hash of course which reminds me strongly of aloo fry
Great video. Would love to see this with all sorts of cuisines and regions.
Thanks to the sous chef off to the side for all her hard work.
Emma is a legend!
You've become my favourite cooking/food channel and one of the best that are there. As a fellow chef I salute you all.
A culinary horror of my youth was Labskaus (traditional dish in northern Germany): a preparation of fried corned (yuk) beef, onions and mashed potatoes with the beetroot and Rollmops being served as a side dish. - The way it looked on a plate, sometimes topped with a fried egg, all these mushy textures.
Everything used to be cooked to mush when I was a kid. Even if it tasted nice it was all still one texture.
I'm from Hannover, and I never had it. I do remember vividly the disdain my parents, although not picky eaters, expressed for Labskaus on occasion. They did refer to a meat-fish mixed dish, though, other variants they may have liked better.
I am really loving your content lately ❤️ you’re outstanding!
That's some nice regional cuisine that looks incredible - no mention of Shepard's Pie?
i seriously love this channel. great vibe, great knowledge!
Most of our iconic food reflects the need to keep warm in crap weather, nourish heartily and share with family at the table. Very steeped in old values and traditions.
oh man I love watching these guys, this became my favorite cooking channel
Nice to see plenty of Northern representation. Lancashire hotpot is THE comfort dish for me.
You can't love this channel enough
Great video, desserts please. 😄
Thank you for making the video, it was very entertaining and informative. Would you consider revisiting the dishes you did not like in order to improve them?
Be good to see you guys improve the lower ranked dishes by putting a Fallow spin on it and getting them up to S/A tier.
Brilliant, great watching ! , proper British humour oh and food 👍.
Best food channel out there .
Anti British trolls are hilarious:
"British food is so bland, they conquered the world only to not use any of the spices"
British person use Spices:
"None of this food is British, its all just foreign"
Give it a rest you cranks.
"You name it we've f*cking roasted it" cracked me up.
I like the direction this channel is heading!
Can never go wrong with a Sunday roast, dead set S+ !
Would be my last meal. Roast beef is THE best dish we do in UK.
Nice one lads. How about taking a look at Suffolk? In particular, Suffolk cure for hams, batter puddings (similar to a Yorkshire pud), zll things Anglo Saxon, etc... Fruits, especially damsons, kippers, bloaters etc.
It's like you took our Chicken Parmesan and asked "How can we make it better specifically if you are very, very, very drunk?"...
In Australia, we have Chicken Parmigiana, which is the same chicken (fried then baked), topped with a tomato sauce made with puree, garlic and onion, italian herb mix, chicken broth with a dash of white wine, then with melted cheese on top and into the oven.
As a man from Middlesbrough, that's how it is for me to be honest... I've only tried to eat a Parmo a couple of times when sober and like they say, it's a bit too much, a bit too rich (although you can cut through that with some sides, something pickled for example) but when i'm hammered at 1am-4am a Parmo is right up there with a Doner Kebab as something that just hits the spot when you're hammered. Even better if you get one of the variations like the "Hot Shot" Parmo that has Pepperoni and Jalapenos, some Garlic Sauce, maybe some Chilli Sauce too if you fancy a particularly bad post-beer poo in the morning
@@glennstatham960 Yeah, that's similar to classic American Chicken Parmesan with just a few changes.
Usually you take chicken cutlets, coat it in bread crumbs, Italian seasoning, and powdered parmesan cheese, fried, then covered in a simple marinara sauce that is cooked separately, usually just crushed tomatoes, oil, onion, garlic, and various herbs like basil, then finally on top of that is a layer of mozarella cheese that is mixed with more parmesan or Parmigiano Reggiano if you are feeling fancy. Usually served on top of spaghetti here (Sadly if you ask me).
@@Tinil0 The chicken is the same for both. Our Chicken Parmi has the sauce as well and Mozzarella is usually the cheese of choice.
A slight difference that does happen here is that you may find a very nice slice of smoked ham going on top of the Mariana sauce, then the cheese melted over the top. Adding a smokey flavor to the mix. I've also seen grilled eggplant used instead of ham as well. I'm not sure if that is done in America.
The big difference between Aus and US is we pair ours with Chips and a simple leaf salad. I find the leaf salad makes the plate look nice, adds more colour, more so than to be eaten with it, but the vinaigrette on the salad, usually something light, actually goes quite well with cutting through the Mariana sauce and the chips as it spreads around the plate. It's not overly intense but it is noticeable and not unpleasant. Spaghetti is nice and all, but a nice thick cut crunchy chip works wonders.
@@crazyhorse9298 I'd personally rather go with fries than spaghetti too, so I may need to try that out sometime.
The closest we have to the ham is just a variant Chicken Cordon Bleu, remembered by most from school cafeterias, where it's fried chicken cutlet, ham, and then mozzarella cheese. Basically the same but without the marinara. Obviously classic cordon bleu is more complex, but it's very american to just throw ham and cheese on breaded chicken and call it cordon bleu lol
Big thumbs up for including scouse, often overlooked.
Can you guys do a dessert video including Sussex pond pudding?
These long format history food vids are so good!
love the little @actionbronson imitation hahaha
Love this channel👍👍
Visiting from Canada in the spring. Mostly looking forward to the British meat pies.
'West Cornwall Pasty Company' is a chain you have the best chance getting a good Cornish pasty from outside of Cornwall, and the best pork pie and sausage roll will be from any rural butchers - but a Waitrose or Sainsbury's supermarket butchers is the next best option. Only try Greggs to know what the worst kind of fast-food pasties are.
Btw, a little known secret is you'll find Mexican and Italian restaurants clearly labelled in cities like any other country, but "British restaurants" are the best rated pubs in each region with their own restaurant attached - usually in rural areas. 9/10 in these pubs you'll find the region's best cooked traditional food.
Don't go to Greggs to find good pies or pastry unless you like greasy. Look for a nice pub to find a good pie and a pint. If you are going to London, look for a good pie and mash shop... Avoid the jellied eels.
Don't go to those rank-looking east London pie shops they always show on "British food tours" or whatever, you will get better anywhere else in the country, especially up north
If you visit London, the best sausage roll I've had in my nearly 50yrs is from The Ginger Pig in Borough Market... have one from a Greggs first so you know the benchmark!
@@Jgvcfguy They're not the same thing at all, they not "pie shops" they're "pie and mash shops". Manze's and Arments are the two to pick from... which one did you visit?
There are also people from Poland watching you. Great video as always ;)
Think you did the parmo wrong its not meant to be that cheesy. The one's I get in newcastle are all thick bechamel sauce and just cheese on top rather than a mornay, balances surprisingly well. Need some nice hot or tangy sauce to cut through all the heaviness
I made Parmo recently, thought i would try it, they don't sell it where i'm from, i made it more as you said, it was tasty will make it again, fairly cheap to make as well cost me unser a fiver to make 2.
Toonmuch cheese in the bechemel that’s why they over killed it , also hot shot parmo is miles better
I would have added a baked Mince & Dumplings.
Beef mince & onion in a gravy. Add suet dumplings and bake, so that the top of the dumplings go crunchy but the underside & inside is soft & fluffy. Served, again, with mashed potato.
Excellent content.
I am from Leicester so, nice to see the pork pie make a feature high on the list.
Love the format guys.
Great work.
The pure hatred for british food online is just coping and seething
Yeah, and there's so much great food here that a video like this only barely scratches the surface too. The UK might actually have the best food in the world all aspects taken into account overall, it just might be a bit below average if you walk into a random place on a random street - which I would blame on the demand for a lot of that being economically unusual not in a way that requires the food itself to actually be good, it's a property/business problem.
@@Bozeboto be fair to the rest of the world from WW2 up to around 25 years ago British food was generally cooked lazily and not well. It’s only the past 25 years it’s been almost reinvented where British food is actually excellent
@@Bozebo trouble is, simpletons on the internet think Wetherspoons is the pinnacle of our food. Because they haven't got the common sense to see otherwise, Wetherspoons is essentially our McDonald's.
The British are a safe punching bag for redditors.
I mean, I'm British and I would admit our food is far from the best in the world, but there is certainly a place for us.
I think people see British food like sandwiches, sausages, pies all the time and just fail to attribute them (or at least the popularisation of them) to Britain.
That being said, our food is often simplistic and dated. I think we just failed to adapt to new foods discovered around the world, notably the diverse spices in Asia, which meant we have remained very much in the past while other countries have improved their cuisine.
Y’all are so dang smart to do this! What a great channel.
Solid effort on the parmo for a first time effort. However, the bech needs to be THICC, and it doesn't have cheese in it. Double the amount of cheese on top and served with garlic sauce as a must.
Or a hot shot parmo, the same thing; but with pepperoni and jalapenos on top.
UTB
I made it recently, never had it before and i did think Garlic? but being a spice lover i would like to try the hot shot.
I remember seeing the stargazy pie when Mark Hix won a heat on Great British Menu with his take on it! If you have never watched Great British Menu and enjoy these guys I highly recommend watching! Incredible food from incredible chefs like Marcus Wareing, Jason Atherton and Richard Corrigan to name a few!
yes, i remember that, i was inspired to make it. It was okay, but if i do it again I will omit the sardines, they put everyone off !
@@reeley oh wow u actually made it! nice! i've been meaning t try making a nice rarebit
🤣🤣🤣
Pronounced "mauzul", not "Mouse hole" 🤣🤣
I think like a lot of places, many people have only ever seen the name written down but not spoken. The locals say Mowzel
wicked video lads, love the content
0:23 I must admit, I cringed a little at mouse-hole
Mousehole is probably one of the most beautiful places in the UK. It looks tropical
and one of the most frequently mispronounced
My dad always used to say blind scouse was where the meat was replaced by elastic bands, slow cooked to perfection.
Love that! Blind Scouse just means no Meat, often the peelings of the veg was used to make the stock for the Scouse.
Half the time sound like you've just sampled that other british specialty, the camberwell carrot.
😂
I am liking this video because the boys make me laugh and I feel happy watching them. I am subscribed because the content is excellent
Your parmo is way off ,its bechamel and just coloured mild cheddar or mozz cheddar blend,so not so greasy and rich ,you should be able to taste the nutmeg and studded onion, or youve gone ott with the cheeses .
They got every Northern/Welsh dish wrong, it seems.. and seemed to forget Scotland exists
Thanks for that one, it was an important look into the foundation of British cuisine. Eventually I'll get around to cooking and eating through 'em like the video was a checklist.
You missed Macaroni & Cheese, Cauliflower Cheese, Sausage Rolls, Shepard's Pie/Cottage Pie, Beef Wellington, Cornish Pasty, Scotch Egg, Cawl, Coronation Chicken, Homity Pie, Kedgeree, Cornish Raw Fry and more. 😅
pie pie pie pie pie 😂
Yes , cauliflower cheese is one of my favourite foods
Brilliant and informative video Fallow. Britain does have some basic yet tasty meals to offer...
My dude, I know you want to make Scouse with "more flavour" by browing the meat and pan-roasting the vegetables, but that is the wrong flavour to be Scouse, as I am sure you know. Scouse should be raw ingredients put into water and stewed together, with no browning, no flour, no herbs, no stock... it may sound bland, but boiled lamb in a vegetable stock (from the veg added to the stew) and thickened by the potatoes breaking down, is in itself a unique flavour; and that is the flavour of Scouse.
Lamb neck (scrag-end), carrot, onion, beef mince (around 12% fat) just pulled from the block and dropped in like loose meatballs, topped with quartered peeled potatoes, add salt (usually no pepper tbh, but I add it because I'm a bit cheffy when it comes to Scouse).. top up with water to about 1 or 2 inches below the top of the potatoes, and simmer till the lamb is falling from the bone and the potatoes are falling appart.
It should be pale in colour.. otherwise you are just making Irish Stew.
Don't treat the vegetables like a sofrito in a ragu, and don't treat the meat like you are making a bourguignon... this is Scouse, and there is only one way to make it taste right.
If you don't like Scouse, don't make Scouse... and if you don't like Scouse, don't make something that isn't Scouse and call it Scouse.
In fact, if it makes you feel better as a chef, call it blanquette of lamb and beef mince.. but do not add any colour to it!
You wouldn't make a video saying "Yeah I'm just going to make blanquette de veau.. so first we brown the veal..." would ye? That wasn't Scouse.
100%
They're trying to give an absolutely dogshit dish a chance
I cooked a pan of Scouse/Lob-Scouse/Lobbies, or whatever your region calls it, only last night for supper. For the last 60 years or more, we've always made it with the cooked bones and small amounts of left-over meat from a Roast leg o' lamb. Large onion, cut small, large carrot left bigger than the onion pieces. They can be added raw, or cooked down in a spoonful of Lamb dripping saved from the roast. Once they are ready, add the chopped meat and mix in. Add lots of peeled cut up Potatoes and then add one more. The whole meal is predominately Potato. Add 1 or 2 stock cubes - normally Oxo, but if u have any leftover gravy, then add that as well. Season with ground white pepper and cover the ingredients with water. Bring to the boil, then simmer on low for at least a good hour. Some of the Potatoes will eventually 'fall' and thicken the stock. Although the name of Scouse is taken from a Scandinavian sea biscuit, I do think it has more ties with an Irish Stew, brought by the immigrants in the late 1800's.
anyone else remember when words like "really" and "very" existed and not everything was "super"?
Absolutely superb content gents!
ROAST BEEF DINNER >
We have a dish here in Sweden that I was certain was a northern invention, but now that I hear the name "Lobscouse" it's clear it comes from Liverpool originally. Seamen that brought back the name and dish home and here it's known as "Lappskojs", which essentially is the same dish.
Been served in school all over Sweden over the years, I'd say.
The more you learn :D
Best pork pie is Birchalls in St Helens. Literally insane how good they are. Genuinely believe if they got the attention they deserve they would be world famous.
Hmm. That's surprising. The best ones tend to be further North. I'll try it next time I'm there. Blackburns seems pretty good in terms of value. I went there quite recently. The hotpot was ok, better than cottoms. But no where near would could be cooked at home.
Another great video, boys!
I know this was realistically filmed over many days. But I prefer to imagine y'all absolutely feasting for an afternoon.
Love your content- keep it coming !
Love love love this chanel, taught me so much to add to my home cooking. Lads fucking love yous ❤💪🏽
Amazing content, guys! Love it (the content... not the food of course)
For Parmos, I think it is normally Béchamel sauce not a cheese sauce, you also put on way too much Bech. You want a thin layer of Bech. The best part of a parmos is having toppings, adding chilli's is very popular and a great way to break through the richness of the cheese.
Great video. Love the range of dishes from top notch to barely edible (looking at you, eely thingy).
I left England when i was 8 years old, and this video made me feel homesick. Ill always remember my dad having suet pudding from the chippy and wondering why i couldn't have one
I've been paid as a Chef for years. Watching these guys, Im not so sure I can claim that title, LMFAO. These guys and gals inspire me so much. They are incredible. Just great cooks and great people. Fallow is on my fkn bucket list
Would love to see a video on battered vs breaded fish!
The dark orange yolk in your eggs are gorgeous. Rare in the States with mass produced grain fed chickens unless you splurge for true free range organic.
@fallow Love! So curious what you guys didn't like about the stargazy pie! Does that mean you guys aren't big fish pie fans? or was it just so different with the egg etc?
This was a better watch than ANY of the mainstream TV cooking shows.
As a lad growing up in Yorkshire, my gran would serve a Yorkie with gravy as a starter, Yorkie with the roast dinner AND a Yorkie and jam or custard, (or both if we were lucky), as a pudding!!
lol yes! wasn't expecting to see the parmo, nice lore drop too. FYI has to be served with chips and garlic sauce, it's like the north east version of fish and chips
Roast and Chicken Tikka are the two I cook the most often so that checks out xD
Then with the other bits after and around roasts, I've got stews going.
Shout out to Cullen Skink too. And the fry up (not a half English one though, a proper one).
My father is from NW Wales and they do Lobscouse but use a mix of mutton and beef it gives it a different flavour. When we serve it there is always a pot of curry powder on the table and it's a delicious addition but definatley a family thing. We also wouldn't pickle red cabbage twice a year if it wasn't for this dish.
UTB!
Love that Parmo was mentioned, E tier is criminal though - needs a shit ton of garlic sauce and bechemel not white cheese sauce!
Cheers for putting the hot pot on there, takes me back 40 odd years coming home from school and smelling that in the oven for tea.