I bought this cookbook and I love it. I also bought these videos in order to watch Paul, which is a major help. I wish that you would do videos with your next cookbook, too. They are priceless.
I love your videos. I make my roommates watch your videos with me. I tried your apple cake with toffee a chefs kiss to you. I am a retired cook and find these recipes and history about the foods a great way to know the different ways people bake and cook. I like the fact you have guests on the show to show their ways and tuck in to eat. 👍 I loved the field trips of learning the ways from the people you visit. Love all your shows 👍bless from New York usa
Hi Paul, do I ever enjoy your show! I live in Canada Newfoundland to be exact. My mom used to put a miniature marshmallows or two on top of her jam tarts, and it made them even more delicious.
Just a thought - maybe the ‘pond’ of the aptly named Pond Pudding is actually the liquid in the pot after the pudding has been cooked. Hence, ‘Pond Pudding’ and the pound/ pond of weight put on after eating it!! Just like Pound Cake!! 🤣
In these latest videos published Paul there is a variety of information and guests with a lot of talent for what they do, everything they did looks delicious and you have a lot of fun doing what you are passionate about✌️👏🏻😋🤤😃🥳🤩
On the "Paul's Mom's cookies" size... she said "pea size" not golf-ball size. Really enjoyed this one. Pork and apples is my favourite meat-fruit combo too.
Oh no!!! Jane Grigsons recipe for sussex pond pudding-really delicious! loads and loads of butter and sugar and not cooked over a fire-cooked in a steamer ensures delicious pond effect!
Great episode. I wonder if one sub verjus with a bit apple cider vinegar and apple cider/juice. I saw a chef do this with butternut squash and fresh sage. Now, I want to buy all of that along with the pork. Could be good. Thanks Paul.
You should be more respectful of your Mum’s cooking and baking. You need to watch this episode and you will see what I mean. Warmest Regards, Pattie from Boston
I bought this cookbook and I love it. I also bought these videos in order to watch Paul, which is a major help. I wish that you would do videos with your next cookbook, too. They are priceless.
Such good banter!
I love your videos. I make my roommates watch your videos with me. I tried your apple cake with toffee a chefs kiss to you. I am a retired cook and find these recipes and history about the foods a great way to know the different ways people bake and cook. I like the fact you have guests on the show to show their ways and tuck in to eat. 👍 I loved the field trips of learning the ways from the people you visit. Love all your shows 👍bless from New York usa
Thank you Paul ❤😂😊😅❤
Hi Paul, do I ever enjoy your show! I live in Canada Newfoundland to be exact. My mom used to put a miniature marshmallows or two on top of her jam tarts, and it made them even more delicious.
Out of all the cooking and baking I feel the English cakes look and tastes the best enjoying the pie bakes immensly too
Just a thought - maybe the ‘pond’ of the aptly named Pond Pudding is actually the liquid in the pot after the pudding has been cooked. Hence, ‘Pond Pudding’ and the pound/ pond of weight put on after eating it!! Just like Pound Cake!! 🤣
Thank you for another informative and enjoyable segment Paul!
In these latest videos published Paul there is a variety of information and guests with a lot of talent for what they do, everything they did looks delicious and you have a lot of fun doing what you are passionate about✌️👏🏻😋🤤😃🥳🤩
וואווווו ,כיף לחזור למקורות,,,יוצא מן הכלל, אין כמוך,יבורכו ידיך פול
On the "Paul's Mom's cookies" size... she said "pea size" not golf-ball size. Really enjoyed this one. Pork and apples is my favourite meat-fruit combo too.
I was wondering if british peas are huge😅
Oh no!!! Jane Grigsons recipe for sussex pond pudding-really delicious! loads and loads of butter and sugar and not cooked over a fire-cooked in a steamer ensures delicious pond effect!
Fantastic!
Such fun ❤
I would have added the Blackberries as well. Pork goes well all kinds of fruit. 💝
Great episode. I wonder if one sub verjus with a bit apple cider vinegar and apple cider/juice. I saw a chef do this with butternut squash and fresh sage. Now, I want to buy all of that along with the pork. Could be good. Thanks Paul.
Yummy 👋
Love these videos! Wonder if you can tell me where I can buy that large mixing bowl that you used in the first episode to mix up the dough?
Hi Paul! Question: do you ever read the comments placed in here? Never seen a response to any of them ….take care of your followers!
I get a kick out of watching your guests try not to salivate.
This is lovely. However, are you aware of what "Puds" means in the US? Might look that up...
You should be more respectful of your Mum’s cooking and baking. You need to watch this episode and you will see what I mean.
Warmest Regards,
Pattie from Boston