Beef and Mushroom Suet Topped Pie FORGOTTEN pastry
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- Опубликовано: 2 дек 2023
- Today, a timeless classic that modern-day cooks and chefs forget about is an amazing old-school classic pastry topped with beef and mushrooms.
👇 RECIPE BELOW
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Beef and Mushroom Pie with Suet Topping:
Ingredients
For the Pie Filling
- 1 kg stewing steak (I used topside)
- 300 g mushrooms (brown or white mushrooms)
- Butter and oil
- 2 onions diced
- 2 cloves garlic minced - optional
- 1 tsp dried Thyme
- Salt and pepper to taste
- 1 ½ tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 600 ml beef stock
- Cornstarch slurry - 1 tbsp cornstarch 2 tbsp water mixed on standby if gravy does not thicken.
- Salt and pepper to taste
For the Suet Crust Topping
- 340g self raising flour
- 40 g cornflour
- 120 g shredded suet (beef or vegetable)
- 450 ml milk
- 1 teaspoon dried thyme (optional)
- ½ tsp salt
Oven 170 20 mins
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Хобби
Its a pleasure to watch a proper old school chef doing what he likes/what he enjoys eating?and not some fame hungry mug doing it for the money,hooray for Ric.from BIGMICK IN HULL 😂
Wow, Mick, that means a lot to me more than anything - no fame on here for me, mate - just good old cooking that we can all enjoy. Thanks mate. Best, Rik
Well said Big Mick in Hull! Great comment! from Dan Across the Humber.👏👏👏
Proper rib sticking grub. Can't beat it. 🤤
Wow Rik just when i thought you couldn't do better you only go and smash it again. What you don't know about cooking isn't worth talking about.
Good old fashioned pie pastry that, thank you
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
I love old-fashioned recipes. The recipes folks do not make. To think how cooking has evolved through cooking over hundreds of years to how we are all supposed to cook now. Some of the old recipes are timeless and work very well. I love 'em". Best, Rik
Suety pastry is THE BEST for savoury pies.
Thank you. Best, Rik
Absolutely agree 😊
I love these old recipies. 😊
Me too! Best, Rik
Rik, you have The Fashionable Gluten & Keto Diet People and Dainty Guilty Eaters in tears and booking their appointments with their Trauma Therapists!
This is Real Life Satisfying Food & Normal Portions for us Salt of The Earth Types.
No other cook I know enjoys and appreciates his food more with such obvious delight. Great to see!
I never see anyone eat their own food on YT. They all pick and pretend - makes you wonder what it tastes like? Thank you. Best, Rik
I love your no nonsense approach to cooking. So refreshing to see.
The pastry is like a big milk dumpling you spread over the pie filling. I think I’m in heaven!
Thank you. Best, Rik
I love old school recipes like this!! Thank you for making forgotten recipes it’s so important for our collective culture especially now when we are inundated with junk food and many people don’t know how to cook and struggle to learn. I used to love watching Two Fat Ladies back in the day they made some really old recipes too it’s fascinating and brilliant to be able to taste history! Thanks again.
I remember my Irish Grandmother making this when I was a kid. I have to get the Suet through Amazon but I am definitely going to make this. Thank you for this post.
Hope you enjoy. Thank you. Best, Rik
Can u do it woth anything else in lace of the suet ?? Dnt knw of its here in canada either
mmm.. beef stew and dumplings in a pie... whats not to like..
That gets a thumbs-up from me. Best, Rik
Doing this for our tea today. Smells delicious already !!
Sounds great! Hope you enjoy. Best, Rik
Making this next! And Rik, I love your trademark "ooooooh, Look At THAT!". Please don't lose it, it has become a common expression in my household 😅
Thank you. Yes never will. I make sure I say it at least twice. I had it called at me a few weeks ago. Very amusing! Best, Rik
And..."Just chuck it in."
@@cherylvantil6918 Thank you. Best, Rik
Comforting or what, needing this,very cold and snowy here,😅
That is my favourite pastry 😄
It is good. Best, Rik
Oh my goodness, that looks delicious, wow.
Cheers, Micky. Best, Rik
Meat and potato pie with a suet crust, steeped peas, veg and gravy food of the gods ..
Thank you. Best, Rik
That looks so delicious. I bet it smells heavenly, and taste yummy. Great for a cold winters night.
We used to get this but minced beef, at school when I was a kid. My mum used to make it too. Love this pastry and had forgotten about it but tomorrow i shall be making this for dinner. Nice one.
The pastry is a forgotten one. However it shouldn't be - it's easy and it's light. Best, Rik
My mother was one hell of a cook and my favourite was her steak and kidney steamed pudding with suet pastry of course. Served with roast potatoes, mushy peas and lashings of English mustard and white pepper. It doesn't get any better. nice one mate.
Thank you. Best, Rik
I know the primary reason for adding tomato paste is for flavor, but what a lovely reddish color it added to the gravy!
It's a huge difference, as you say. Best, Rik
Great dish Rick , you should have your own tv programme, greetings from Liverpool.
Thank you, Carol. You might not say that when you see my scouse very soon. Love to Liverpool. Best, Rik
I’d love to see your scouse 🤣@@BackyardChef
Looks amazing, Deffo trying this out, Bit of Brocilli or Cabbage on the side . Thanks 👍😋
Yes, Phil, any veg with it or just mashed potatoes. Best, Rik
My Mum used to make steak and kidney pies like that with herby suet pastry. But that was a long time ago. (Early 70's). I loved the pastry because it was a bit like dumplings. I had forgotten all about that, because years later, when I made meat pies, I'd always make shortcrust or flakey pastry. Your pie looks so delicious. I never really liked kidney, so replacing it with mushrooms is much better.
Sounds great! Yes this suet top is really good. Hope you try it. Best, Rik
I remember this as a school dinner only it was mince beef, absolutely delicious 👍
Yes I remember that too. Thank you. Best, Rik
My Nan used to make this gorgeous, gonna make it next week cheers mate 🍻
I love this type of pastry. This dish looks fantastic
Thank you. Best, Rik
Yummy!! Perfect for this cold weather! I actually have all of these ingredients in my kitchen now. I am going to make this TODAY!! I do not have your air fryer oven, I only have my regular oven - but that is no worry. I have dinner tonight - thanks! This looks wonderful. Blessings.
There is no need for an air fryer over any oven - as you know, the oven is to cook the pastry. Everything else is cooked. I hope it turns out well for you. Best, Rik
@@BackyardChef It turned out FABULOUS! Delicious. I will be eating on it for days. I added some carrots and celery and potatoes just because they all had to be cooked and eaten before going off the cliff. Delish.
Rik, this is the type of food I had in my childhood... well, maybe there was more veg than meat under the pastry lids for the most part, but money was tight for my family. When I look back to those days, I'm thankful for my mam's cooking skills and making little go far. Meal portions were smaller, but that was okay, as the higher fat and protein contents were filling, and mam's mantra was, "Eat that first, if you want more."
There was very little of it thrown away, unlike today when food (usually high-carb content) seems to be piled onto plates, half eaten and the rest discarded. It upsets me to see such waste.
Thanks for sharing your skills and interpretation of our great old regional recipes, and, for most of them, the history of how they came to be. And I know you've been asked about this many times, but you really should do a cookbook of your fabulous versions of these recipes and their local history. I'd buy it and so would many others, I'm sure! (Oh, but only if you promise to include "Oh...superb!....Look at that!....The choice is yours" etc) 😉x
Ha ha ha, one day! Thank you. Best, Rik
We used to have giant ones in high school in the 80s. The pastry was perfectly soft all the way through.
Thank you. Best, Rik
Thanks mouth watering this.I use to get this at school dinners.The lady cook actually got the best Yorkshire school cook award in the 60s . Oh yes and now I know how to do it.and i will.,👍👌
That is awesome! Thank you. Best, Rik
OMG that look's gorgeous x
Thank you. Best, Rik
Got to have the garlic! That looks amazing! My mouth is watering . I swear I could smell it cooking! Wow!
Thank you. Best, Rik
Looks amazing 😛
Thank you. Best, Rik
@@BackyardChef I really have to try that pastry for my pies 😋
Well I have never seen that pastry before Rik, another one to try, ive made quite a few of your recipe's over the last few wekk ,no complaints at all all very good Rik, some were adjusted just a little to suit me, but that's cooking. Thanks for sharing what you do, your very very good and no nonsence
Thanks, Allen. That's what it's all about here. No nonsense put a meal on the table cooking. ALWAYS adjust to taste - yes, that is actual cooking. Best. Rik
do you make bobotie there are so many different version cheers Rik@@BackyardChef
Hi Rik. I do make suet pastry but haven't seen your particular recipe/method. I will try your version for sure. Previously I've just made the pastry from the very basic dumpling recipe/method. I don't even roll it out, I just double/treble basic recipe on the Atora Suet pack and pat it to the shape/depth I need, put it on top of mince or whatever and bake in the oven.
I try to keep baking tradition and recipes going within my family, so as my grandsons will have some idea of the type of food I was brought up on. I'm shortly going to make the school pudding which is pastry base, topped with layer of jam and then coconut. I would add that our dessicated coconut is not my favourite, so I order my coconut from the American Foodstore in London. Sweet and moist. Delicious.
All sounds fantastic! Best, Rik
It looks scrumptious ! 😮
So keen to make it 😊
Thank you. It's lovely. Best, Rik
I love traditional cooking. That pie looks delicious 😊
It really is! Thank you. Best, Rik
You're a star Mik . Love all your videos, makes me hungry for my school dinner's that I enjoyed so much . 😊
Thanks so much. Glad you enjoyed school dinners. Best, Rik
Hallo from a Scottish lass living in Italy. This Video nearly made me cry 😢 took me back to my primary school in the 60s where we got this for lunch at least once a week but made with Mince instead of stew. Loved it. Ive been looking for the suet in Italy but not found it.
A butcher should be able to get some for you. Grasso di rognone di bue.
Looking at the video, I think that might be beef dripping he's using (fat rendered down from subcutaneous beef fat) rather than suet. Suet is very white and rock hard. You normally grate it into the flour, rather than rub it in, if you are using fresh suet or in UK you can buy Atora, which is pre-shredded suet. Suet crust pastry is delicious, as are suet dumplings, steamed on top of a stew.
Rik love you its great to see old school cooking love it❤best cook ever brings me back i cook old school all the time granddaughters love it keep cooking
Thanks for watching, thanks for the encouragement. I Love your comment. Best, Rik
AWESOME Love your video Thanx for your great work appreciated
Thanks for watching! Easy, good pastry on this one. Best, Rik
Jimmy Oliver!! You are an amazing cook, like him
Not sure about that, Best, Rik
Really enjoy your vids….some great recipes.
Glad you like them! Thank you. Best, Rik
This ✨chef✨... ain't Hollywood fake...
He's from the BEST school...🤳🇺🇲🥰
Wow! No faking or cooking crews here - little old me. Thank you. Best, Rik
Looking forward to trying this. Mouthwatering 🎉❤
Looks delicious!❤
Thank you. Best, Rik
It is a wonderful pastry; my secondary school dinner ladies used to make steak n kidney pie or minced beef pie with this pastry ; thanks for the education :)
Thanks for sharing. Thank you. Best, Rik
Do like the style of this. I do believe I could do without a recipe now.
Yes you can! Thank you. Best, Rik
That would be biscuit crust in my mother's kitchen, she would have made it with bacon grease. We didn't eat much beef, and suet I never saw, but it looks really yummy.
Thank you. Best, Rik
Just done something similar Rick, yesterday in fact, following Geoff Cooper’s recent video.
I’ve never done suet crust so loose as you both are doing it but it came out light as a feather.
Thanks for the vid.
I don't know Geoff. However this pastry does come out light. Best, Rik
Reduce down ? Fry off? Uhm? NO, JUST REDUCE AND FRY!!😂😘
Go for it. Best, Rik
Hello Ric, from the state of Maine, USA ! I just saw your channel today and have been binge watching for over an hour. Gotta say, I have never watched a cooking video that had me salivating but your presentation of this beef and mushroom pie did! This will surely be on my Christmas table this year and I'll share folks comments with you. So, last week I put up (processed) 32 pints of the most beautiful, pure lard you could have....just like grandma taught me 😉. I am so grateful for my neighbor sharing suet from his well cared for pigs. Bless you for sharing your laughter, knowledge and passion. Anita
Hi, Anita. I'm pleased you have found me. Can't beat pure lard I make it here. Great for real cooking, real old school the way I like. Its all very straightforward on this channel a little rough around the edges - however the food is real no make it and show it here. Thanks again. Best, Rik
Me too in tempe Arizona 🍀🇮🇪🤗👏😍
How wonderful is that , I have cooked the suet pastry before but yours is so much better than mine , my one was dryer , must try yours . Looks so good . Thank you so much
Thank you. Best, Rik
Would it be OK to give flours, salt, thyme & suet a few fast pulses in the food processor with the addition of fresh parsley - think of parsley dumplings? In Devon, in days gone by, a baked suet "savoury" was sometimes served with roast pork. Presumably, as in the case of Yorkshire pudding, it was to take the edge off the appetite for expensive meat. It is a treat to see these old recipes revived. I learned to cook at my mother's elbow starting in the 1930s; (I was born I 1932). My mother was largely brought up by her aunt who had been a professional cook in service, ending her career as Stewardess of a large city Masonic Hall, while her ex-naval steward husband was Steward, responsible for the bar and general front of house management. My mother then went on to work, alongside her three sisters in their parents' cookshop and restaurant. During WW2 people, when perplexed by the limited and very dull food available, would often asked my mother how to make a meal from the items available. She could always come up with something tasty & nutritious. One of the things which she would make with suet pastry, was a leek and bacon roll, the bacon cut into pieces abou an inch square and lots of sliced leek and seasoning spread over the pastry and then rolled up and boiled in a floured pudding cloth. Another childhood
favourite was a fairly mild, what I can only describe as an Anglo-Indian curry, the sauce was made with plenty of sliced onion, curry powder,
cooking apple, peeled, cored and sliced, fried in beef fat, with sultanas, and a heaped tbsp. of chutney (usually home made green tomato), or perhaps some delicious, rather sharp green gooseberry jam. At the last minute, small pieces of very thinly cut cold roast beef would be added. The wartime diet, if you had a garden, and were a good cook and manager was a very healthy one. My mother was unusual for her era as she had quite a few vegetarian recipes in her her repertoire, some of which I use to this day. My father was a good vegetable gardener and we had both orchard and soft fruits available in the garden as well as herbs, such as parsley, chives, rosemary, thyme and marjoram. Garlic did not feature much in everyday British cuisine until about the middle 1950s, when Elizabeth David began to have a big influence on those interested in cooking. 15:35
Yes indeed! Sounds like you have been surround by some good cooking experience. Thank you. Best, Rik
Mary, I enjoyed reading about your memories of childhood. Thank you.
I know we all have television, but have you invented smellavision because I'm sure i can smell the suet top just like my mother would make , awesome job Rik
Thank you. Best, Rik
absoloutly outstanding rik, this is going on the menu between christmas and new year, all the best to you both for christmas and new year,keep up the recipes my fellow yorkshireman,they are much appreciated 😀😍
Cheers Russ, appreciated. Hope you and yours have a good one. There is a true classic coming in a day or two. Best, Rik
I found the Atora suet on Amazon here in this U.S. (?), I ordered it to make the other pie you showed Minced meat & Veggie I believe. To see how truly satisfying your dishes are, when you take your taste test, tills me with equal satisfaction.🙏
Hope you like it! Thank you. Best, Rik
Ric, this looks fabulous! I'm gonna try this. This Yank lass LOVES British food! Can you please do some recipes from Lancashire?
Yes, and there are some on here already. Bet, Rik
@@BackyardChef Thank you! My family roots are in Lancashire and West Yorkshire.
Similar to suet dumplings but we brown them more so crispy 😊
Thank you. Best, Rik
I actually made this the other night. took me ages to find suet. ended up finding a kilo so i just bagged it up in 125 gram bags and froze it. Any who my pie turned out beautiful. I didn't have mushrooms but it was a basic meat pie. Even my kid whos 28 loved it. she wasnt too impressed picking up a kilo of suet for me but if she wants to eat she gotta do it lol. she was apprehensive at first but loved the taste of the suet crust, mind you i had lashings of gravy and veg. it was delicious and memories of my mams pies
Fantastic and thank you for sharing. Thank you. Best, Rik
You could also pipe the dough in. I will do it like that.
Good idea. Thank you. Best, Rik
looks great, thanks for sharing
You can also do pork, apple and onion (in cider - optional)
Made this ! it was amazing!!!!!!
Thanks, Tracey. I really enjoy this. BBest, Rik
Rik , isn't that just Teviotdale pie from the Scottish Borders ? Used to sell it in Morrisons , both Mince and Chicken versions .
David, your knowledge is spot on - It's a variation. The main ingredient in Teviotdale Pie is usually minced beef, complemented by onions and occasionally other vegetables. I could do that later. I don't know about selling anywhere, but I'm sure you are right. Best, Rik
I hope you take some of your cooking home to your wife lol xx
Thank you. Best, Rik
It's not quite forgotten. More forbidden by the food police. Suet!!!!!! Going to make it😂😂😂😂😂😂
Thank you. Best, Rik
Crisco isn't good for ya!! AnimaI fat is the way to go!! Gramma knew best!
I was in hospital last year for a number of weeks (I was very, very ill at the time) the food was quite nice but what baffled me was whenever there was a dish that comprised mushrooms, unlike the meat, the mushrooms were ver6 thin on the ground.min one beef and mushroom pie (more a beef and mushroom stew with a puff pastry dumpling) I actually counted one small button mushroom and that was it
I must say that whenever I cook beef and mushroom or even beef an veg, I add jalapeño tobacco. It doesn’t have much heat but it gives it a bit if zing😊
Thanks for sharing. Wishing you all the best with the health. Sounds like you are amazing in the kitchen, well done! Best, Rik
Oh I didn't realise you had to make the Atora finer for pastry i thought you just mixed it like dumplings and rolled it out! It did taste nice a on pie like that though to be fair.
Thank you. Best, Rik
I remember my mum buying proper suet from the butcher's. She had to remove all the membrane, and chop it finely. She made a steamed steak and kidney pudding every Saturday. Delia Smith has a recipe for a baked steak and kidney pie with a suet crust, which I made years ago. I don't know why I haven't made it since. Delia's crust has to be rolled, however, not dolloped on.
Ha ha ha even Delia cannot roll this - Impossible. Thank you. Best, Rik
👌
Great old recipe, haven't had suet for years, and postage is so expensive now
It really is! There is another classic coming in a couple of days. Best, Rik
Morrisons sell them absolutely yummy so home made will be better
Oh Rik, that looks so good. I made some dumplings with suet yesterday and they weren’t light like yours but that was the first time using suet for me. I realised when watching you just now, for one I didn’t rub the suet into the flour, no idea why I never did that cos I always rub margarine or butter into the flour but I didn’t so I’m guessing that’s why they were a bit stodgy. They weren’t that heavy but I was disappointed. Would that be the reason? Oh and in my packet of sue5 it said to use water not milk. Would that be another reason? I’m definitely going to have a go at making this pie that you just made cos my mouth is watering watching you eating that. If I was there I’d be a little piggy and eat a big portion of that lol. Thanks for a great video Rik, I love your cooking and your videos. Yours and another lady, The Dinner Lady I always try and watch. My grandson loved my stew and dumplings, he was disappointed I never made a steak and kidney or mushroom pudding. He asked me tonight for more stew and dumplings but too late I put it all in the freezer last night. I’ll make the one you made in this video on a night when he’s home, I won’t be greedy, I’ll share with him lol.
Thank you. Best, Rik
Hey there Rik, if can't get suet..? I'm in the USA and have never seen suet in the stores, what can I use for a substitute.....? Would lard work...? Thank you for sharing your lovely recipes keep 'em coming.
Suet available on amazon in the USA and lard does work - so does butter. Thank you. Best, Rik
it looks divine! If only I didn’t have a RUclips bug which prevents me from scrolling down to the recipe.😢
Oh no! Best, Rik
Can you make individual pies in ramekins? How long to cook them if so?
Yes indeed! 15 mins (about) Thank you. Best, Rik
suet crust is the only thing for meat and sliced potato pies made with left over roast beef as well
Thank you. Best, Rik
😆 beef and mushrooms.
🙃
Thank you 😋 Best, Rik
ideally you should fry off the meat first to seal in the flavour and juices. then fry the onions and muchrooms in the fond, then put the meat back in. otherwise lovely recipe
As they say, it is up to you - is anything ideal, or is it the way we have had it drummed into us? Best, Rik
Hi any chance of baked cheese and garlic bread😊
Good suggestion. Thank you. Best, Rik
You asked why season flour then coat the meat in it. You never heard of frying? Here in the American Southern States we will fry anything. And it all needs the right batter or breading for the particular job. I thought battered and deep fried cod was from England so surely you see how wet batter is beneficial. Beat a thin steak like it owes you money and dredge it in buttermilk or eggs then in seasoned flour and drop it in a preheated deep fryer and you’ll see what it’s about. Season it well though the flour will subdue the flavors during cooking. Some meats need the flour to carry the spices or it and help it stick, which makes sense when you realize glue is flour.
Thank you. Different style of cooking. Best, Rik
Can't get suet here in the states... maybe in the very large cities. I'll look on Amazon and a general search. Probably very cost prohibitive. Hurray. Amazon has the Atora shredded suet. $10 US for 200 grams. That's $1.42 per ounce. I'll freeze what i don't use right away.
Sounds like a plan. Thank you. Best, Rik
You can get suet in the states, you just have to know where to find it. My butcher has it.
Where do you buy knorr powder for the gravy please
Buy online amzn.to/4c6OqMR Best, Rik
@@BackyardChef thanks rik love videos btw been hooked since found you 👍🏻
Thank you. Best, Rik@@cookie532
What company was it Atora? Suet?
Yes Atora. Thank you. Best, Rik
can I use bisquick? That is what your topping looks like.
Thank you. Best, Rik
Had to google 'suet'. No fancy names in Oz... 'hard' fat (from red meat)😅. Mum didnt know word suet. So not sure Gran or Great Gran knew it either. 💁♀
Thank you. Best, Rik
It's the fat that encases kidneys. The butcher should be able to source it if you want it fresh, though most people use it processed in packets.
Any chance of weight/measurement for ingredients please ?
All in the description a full list. Thank you. Best, Rik
Hi is it posable to give us the amount of ingredients we need to make these recipes
There is a full list in the description just scroll down. If you aren’t watching in the RUclips app open it upon RUclips then press the word “ more”. Scroll down and the recipe is there. Best, Rik
Garlic is NOT optional!
Not in this house! Its in everything. 😊 Thank you. Best, Rik
How much flour and corn flour please
If you aren’t watching in the RUclips app open it upon RUclips then press the word “ more”. Scroll down and the recipe is there. Best, Rik
@@BackyardChef thank you
Suet crust is great -- but watch the calories !
This might be a silly question, but why do you use cornflour when making the pastry?
The purpose of cornflour (cornstarch) in Pie pastry, or in pastry recipes in general, is to improve the texture of the pastry. Cornflour is often used to make pastry lighter and more tender. It does this by inhibiting gluten formation when mixed with the flour, which results in a more delicate and crumbly texture.
In the context adding cornflour to the pastry may help create a crust that is less tough and more melt-in-the-mouth, enhancing the overall eating experience. It can also aid in preventing the pastry from becoming too dense or chewy. Additionally, cornflour can contribute to a smoother, more even texture in the final pastry.
So, the primary purpose of cornflour in Pie pastry is to improve its tenderness and texture, creating a more enjoyable pie crust. Best, Rik
@@BackyardChef What a lovely, thorough explanation. Thank you very much.
Hi, Grace. Thanks for reaching out to me. Best, Rik
@@BackyardChefVery interesting, did not know about the gluten-inhibiting properties of the corn flour and wheat flour combination.
Why not give some quantities of ingredients???
Why not read the full ingredient list in the description???????????? Best, Rik
Hi ric where is the description ??cause I can't find it and want to make the pie I'm OK with the filling but need quantity for the pastry,best regards and great work.thanks 👍
Here you go Jhon, For the Suet Crust Topping
- 340g self-raising flour
- 40 g cornflour
- 120 g shredded suet (beef or vegetable)
- 450 ml milk
- 1 teaspoon dried thyme (optional)
- ½ tsp salt Best, Rik
Hi rik congrats, compliments ,all hail etc made the yorkshire pie and WOW FANTASTIC. And the suet pastry top beef &mushroom pie was so good my wife has demanded it is put on weekly menu .
Once again great work love the streams ,I will be trying lots of them . John in bradford
Cheers, John. Keep wrapped and a Happy Christmas to you and the wife. Best, Rik@@johnharland9023
Atora Suet Can Do It!
Thank you. Best, Rik