Try my green bean salad recipe, it's so simple but amazing here's the recipe: Green bean salad Green beans 300g Red onion 1/2 or 1 shallot The dressing: Dijon mustard 2 tsp White wine vinegar 2 tbsp Olive oil 6 tbsp Salt and pepper to taste This green bean salad wasn't intended to be vegan or keto friendly but it just so happens to be, this is not why I made this though. It happens to be incredibly delicious and simple to make. I took this salad from my old head chef at Harvey's restaurant in Bristol, Daniel Glamiche was to this day the best cook I ever worked with, he's really handsome too. We served it with beef carpaccio but instead of dressing he used double cream, I just felt that the cream was unnecessary and the dressing or even just good quality olive oil and a squeeze of lemon was much lighter. My better half loves this salad and I think only stays with me because I make this for her so often. The problem now is that when she sees this video she will realise how simple it is, this is a problem for sure!!! Any way I do hope you love this green bean salad, your family and friends will love it too. Check out my first novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A ... https://www.youtube.com/watch?v=w5I9T8CC70I

The full recipe is available on my website, here's the link. https://www.unclemattscookerylessons.com/ Homemade Scotch eggs, irresistible crunchy egg picnic snacks, there are a few claims for the original Scotch egg, I wrongly assumed that they came from Scotland but the most likely scenario is that Scott's guards based in Wellington Barracks London, took a liking to these egg and sausage snacks and the Londoner's gave them their name. Fortnum and Mason created a boiled egg dish with sausage meat and sold them in hampers, Mrs Beeton later added a layer of breadcrumb to these beauties which at the time were popular as a dinner dish with gravy. The inspiration for Scotch eggs may come from Indian Kofta (meatballs). Whichever is true I think you will love them, and I wanted to recreate the trio of Scotch eggs that are sold on the deli counter at the supermarket that I work for, I hope i did them justice. If you decide to have a crack at them please let me know how you got on. ... https://www.youtube.com/watch?v=UJImjUHjx3E

Indulgent Tartiflette, incredible French comfort food with onion, potato and reblochon cheese. Tartiflette is one of those classic and much loved Alpine dishes so popular with winter sports lovers, that I was surprised to discover that it is not ancient from the Middle Ages, no it was created in the 1980's. The super stinky and tasty cheese Reblochon from the Savoire region in the French Alps was not selling so well, so the Reblochon board put their heads together and came up with this masterpiece. Well done the French for yet another spectacular dish, comfort food at it's very best. I do hope that you will give my tartiflette recipe a try. have a look at my website for recipes and more unclemattscookerylessons.com check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Tartiflette Waxy potatoes 1k - 2.2lb Sliced white onion 2 medium Crushed garlic 2 cloves Bacon or pancetta 200g - 7oz White wine 1 glass Picked thyme 1 tsp Creme fraiche 200g - 7oz Reblochon cheese 350g - 12.5oz approx Olive oil and or butter 2 tbsp Salt and pepper to taste Pre-cook and cool potatoes, remove skins and slice, heat a frying pan or skillet (medium flame) add the chopped bacon or pancetta, stir until a little golden and add in the sliced onion and garlic. Sweat the onion until is softens and add the white wine, lower the heat and stir to deglaze the pan, turn off the heat and reserve. Butter or brush an oven dish with olive oil, layer half of the potatoes slightly overlapping in the dish and sprinkle a little salt pepper and chopped thyme. Spread the onion and bacon mixture over the potatoes, then cover with the remaining potatoes, spoon over and spread the creme fraiche. The reblochon is a very soft smelly cheese and it needs to be chilled well before cutting, I put mine in the freezer for 15 minutes as well so I can cut it nicely. Slice the reblochon in half and arrange rind side up over the dish, as it cooks the cheese will melt and mix with the creme friache, the rind will crisp up deliciously. Bake for 25 minutes at 200c - 392f Serve this calorific masterpiece with a salad for God’s sake and a glass of crisp white wine. ... https://www.youtube.com/watch?v=g_oVpDh4lxo

Cranachan - Raspberries/Toasted Oats/Cream or Crowdie/Scotch and Heather Honey make this classic Scottish dessert. Cranachan isn't just for Burn's night, in fact you should be making this simple but delicious pudding in the summer when Scottish raspberries are in peak season. Cranachan combines all things Scottish including whiskey, oats and raspberries. I do hope you give this wonderful Cranachan recipe a try. check out my first novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A ... https://www.youtube.com/watch?v=SML5dHxoWBM