I think it's a testament to yourself that you didn't use a single correct ingredient and it still came out looking and (presumably) tasting really good! I did get a good laugh at "these are plain nuts, not the salted ones" before you then added a heap of salt to them.
@@BigSpud Jamie has always done that well in his TV stuff - suggesting alternatives. I think it goes back to Pat asking questions on the Naked Chef and they'd always make suggestions for alternative, often cheaper ingredients. In fairness to him, he'd also push back when he didn't think the cheaper alternative was any good. I find it frustrating when people don't do it, especially on TV. It takes a couple of seconds to suggest a couple of things you could use instead, especially when you're using something that is either seasonal, or bleeding expensive, like Saffron or Pine Nuts.
@@tigerrick so you want a saffron and pine nut recipe next yeah? Subs are such an easy thing to suggest and I think it's the one thing that turns you into a better cook fast. "I don't have chicken, but I do have pork, I don't have leeks but I have a glut of red onions", that sort of thing. Using your cooking general knowledge is so useful, it's why I like the skills test on MasterChef Pro, you really see inside the chef's mind.
Great job, pal. Interesting use of the beans. Other than baked beans, I never have them in that form, only ever chuck them into chillis and stews. Will have to try that.
Cheers. Love butter beans. There's a fantastic recipe by Jason Atherton which is well worth a go bigspud.co.uk/roast-chicken-with-creamy-chorizo-butter-beans/
the dual baskets really come in handy sometimes! the final dish looked terrific!
Thanks! It was quick and easy.
lol. RUclips just recomeded this bloke's channel randomly and im loving it. There's something about the almost whispering commentary. Good job.
Thanks for the kind words. I'm not much of a shouter!
I think it's a testament to yourself that you didn't use a single correct ingredient and it still came out looking and (presumably) tasting really good!
I did get a good laugh at "these are plain nuts, not the salted ones" before you then added a heap of salt to them.
More importantly, it was *my* salt 😂
I think that's the key to good recipes - the concepts, the contrasts so you can make it your own.
@@BigSpud Jamie has always done that well in his TV stuff - suggesting alternatives. I think it goes back to Pat asking questions on the Naked Chef and they'd always make suggestions for alternative, often cheaper ingredients. In fairness to him, he'd also push back when he didn't think the cheaper alternative was any good. I find it frustrating when people don't do it, especially on TV. It takes a couple of seconds to suggest a couple of things you could use instead, especially when you're using something that is either seasonal, or bleeding expensive, like Saffron or Pine Nuts.
@@tigerrick so you want a saffron and pine nut recipe next yeah? Subs are such an easy thing to suggest and I think it's the one thing that turns you into a better cook fast. "I don't have chicken, but I do have pork, I don't have leeks but I have a glut of red onions", that sort of thing. Using your cooking general knowledge is so useful, it's why I like the skills test on MasterChef Pro, you really see inside the chef's mind.
Great job, pal. Interesting use of the beans. Other than baked beans, I never have them in that form, only ever chuck them into chillis and stews. Will have to try that.
Cheers. Love butter beans. There's a fantastic recipe by Jason Atherton which is well worth a go bigspud.co.uk/roast-chicken-with-creamy-chorizo-butter-beans/
Looks delicious!
It was!