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@@relledom you are very kind, thank you

Yes, I tend to have small jar around. Nice on chicken wings or a number of Moroccan dishes.

Not impressed with this one Mr dosent contain marzipan, my dude I'm sure it tasted nice,, but,, i tell you what might be cool cook me a basic curry and rice & a basic naan, Challenge offered and in return i will make a soup (which I have never made) of your choice. 😋😁👍🍻✨

@@sargentfurytoes6309that’s fine, not everyone likes everything. Curries? My wife is Indian, so most of my curries have little in common with what most white people eat in this country. Haven’t done one for a while though, so maybe sooner rather than later. No naan. Her family are from a roti area, not naan.

@@sargentfurytoes6309not quite sure why I am replying using my personal account. Doh. Take a look back through my history. There is a properly ‘how mum used to make it’ Saag Paneer

Oh OK i, ll have a look 👍​@@doesntcontainmarzipan_cooking

I’ll have to find a Polish shop in my city for the extra bits. But yes, it was bloomin’ gorgeous

Thank you so much

Thank you… and yes it was very funny

@@sargentfurytoes6309 can’t argue with your points. The pan is often lower than I’d like due to the odd angle that my tripod has to be to fit into my kitchen and not get in my way. Or get covered in spitting oil. The stock cubes? Again yes. I often add no salt at all now. The answer is to make my own stock but I struggle for room to store it.

​@@doesntcontainmarzipan_cookinghmmm i understand i have a good size freezer so storage of stock is not a problem and making your own is better as long as you know how to make it, but yeah cool dish to tackle ive pondered over doing it myself but it's a lot of work and expensive to do it properly,, but good stuff very nice 👍

@@sargentfurytoes6309 one day I will do the full on 4/5 day special. But no rush. This one was not a million miles away from traditional versions. I’d use a better sausage, and duck confit next time.

@@sargentfurytoes6309 thank you, good sir. If I may return with some feedback on your work? Any chance of some 10 minute versions? Hahahaha

@doesntcontainmarzipan_cooking no lol it's part entertainment and cooking so no 10 minutes here sir 🤪👍anyway i was going to be doing a video or videos tonight but I forgot to get the bloody shallots so hold on to your bum cheaks it's gunna be a Friday night special 😁🙃🍻👍

"strange" how, exactly?

​@@doesntcontainmarzipan_cookingbecause you go through all this effort to make the dish and at the end of the video we carnt really see it so instead of just sloping it in a bowl that your holding in your hand,, why don't you place it onto your work top and do a close up of the dish so your audience can see the finnished result 👍 just like I do on my amazing channel 😁

@@sargentfurytoes6309 ok. I used to do that. It was sacrificed in the name of keeping my vids to a decent length. Most people lose interest well before the 10 minute mark, so I do try to stay around 10 mins. I guess that it wont hurt to add something in for 10 seconds.

@@sargentfurytoes6309 yep… there aren’t many meals that I cook again, as I love doing new things, but this is an exception.

Oh it really does work. If anything it is very subtle. When I do it next I’ll double up on the Asian ingredients.

@@marionroark8237 absolutely terrible… I had to have two bowls to make sure

@@alexmcaruthur6966 ok. But wouldn’t that be a bit crowded? I could remove the fish and prawns and make it a simple chicken soup? But then, that’s a whole other recipe

@@tranxuantv7924 Càm ón ( I think that is how you say it)

@@SuperTilly01 thank you for your lovely comment. I’ll always put the word “Vegan” as one of the first words in the title of my Vegan recipes for those who want to avoid my Meat or Vegetarian dishes.

@@yashaddaganti7266 thank you for your feedback. How long to cook the sweet potatoes before adding the rest is a purely personal choice. As a heads up though, the later you put the coconut milk in, the more coconut-y it is. I agree about the tofu. It was good this way, but I will probably do it the way you say next time

@@FilAmRecipes-mj5qo thank you, that is very kind

Awwwww… what a lovely message. Thank you. I really appreciate it.

It is an excellent question. I tend to prefer real weights and measures but, increasingly, a lot of online guides have turned to the “cup” as a device. As the cups are cheap to buy, I’ve given in for some recipes.

Are we allowed to post spices to the Falklands?

It was! Thank you!!

Hahaha… it is gorgeous isn’t it. Nice bit of teak. Known as a ‘butchers block’ ,

Yes, I might try the lesser cooked version next time, to compare. Bunny Chow, you say? Challenge accepted!

the key to this one is the curry frican@@doesntcontainmarzipan_cooking

It’s ok. I’ve no idea what most emojis mean anyway. As long as it wasn’t an aubergine or pile of poo, we’re all good 🤣

very nice to apologize on the internet lol

How Peruvian is it, may I ask? I am always trawling the web for interesting recipes from around the world, but am very cognizant of the fact that someone saying that it is from a country doesn't mean that it has an actual origin there. Thanks for your message though. I have many other recipes for you to take a look at.

Mmmmm…love pistachio ice cream

oh its a find alright. You could easily use it for pasta too. Hope life is good for your Alex.

thanks Bhav, really appreciate it. And...this is an earlier video, before I had the confidence to appear in them....

I am a bit of a knowledge sponge. I've travelled a lot, and have a large library of books to gather inspiration and get the juices flowing. The skills? Just taught myself by trial and error. There are still many things that I am not very good at. South East Asian food will always figure heavily in my cooking, because that is what we English eat by the bucketload. And having a wonderful wife who knows what these things should taste like, helps a lot. There will be many more dishes from other parts of the world though. I get bored too easily, and there is much to explore.