UK Restaurant Guide

I need veal stock for a recipe but can't seem to get it anywhere. Will anything else do, could I use a beef stock instead? - Nicola

To make veal stock you simply need access to veal bones. I am assuming the dish includes veal itself, the supplier of which will almost certainly have access to bones or at least should be able to get them for you. I personally find that for home use a supermarket-bought good quality fresh chicken stock will suffice (with maybe a little tweaking) for almost any recipe. Of course there are some ready-made and very convenient alternatives which you could try.

St Patricks Day is approaching and I want to make a quirky dessert based on a glass of Guinness. Can you please tell me what type of 'black' food colouring would give the best colour intensity (ie liquid/paste/gel/powder and how much would I need to use to achieve jet black -- is that even possible?). I want to put three quarters black panna cotta in the bottom of the glass with a quarter of white on the top, complete with a shamrock of course. - View Answer

Hi Matthew, can you help please? If I want to cook 12 sea bream fillets for house guests and cook 6 and 6 in 2 batches, what temperature do I set my small oven to keep the 6 fillets warm without spoiling while cooking the others. I had, say, 45 degrees centigrade in mind. What would you suggest? - View Answer

I had belly pork in a restaurant recently that really was wonderful. The meat melted in the mouth and the crackling really crackled. How is this achieved please? I have a 1.5kg belly pork in the freezer, ready scored by the butcher, so how is the best way to cook it? - View Answer

I want to make a really healthy slice but I don't know how to bind the ingredients so it's not crumbly. I didn't want a cooked slice but would consider it. The ingredients I want to use are crushed or ground nuts (including LSA and almond meal), phsylium husks, dried and fresh fruits, rolled oats, coconut, various seeds, spices and honey. Can you tell me how to make my perfect slice? - View Answer

Is there a huge difference in the flavour of English, Welsh and New Zealand lamb as my sister claims that she can tell the difference? Also which cuts have the most flavour? - View Answer

How do you make whisky sauce to go with chicken stuffed with haggis. - View Answer

Hi Matthew, hope you can help - we are having guests over on Sunday and instead of a traditional roast, I am going to cook fish (starting with chilled shellfish and aioli). I would like to try gurnard for the main course but want something that tastes/looks great but will not involve a great deal of last minute prep. Would like to keep in the general Mediterranean theme. Any suggestions for a dish with accompaniments would be welcomed as would your speedy reply if you can. - View Answer

I recently had a meal in a local restaurant and ordered the Spiced crab, avocado, prawns, ginger and pink grapefruit. It tasted fine apart from the prawns were completely tasteless. When I questioned it, I was told that they were poached to remove the flavour and were only on the plate for texture as they didn't want them to overpower the crab. Am I being ignorant, or would this be the case? I am sure there must be something else that would have complimented the crab and given texture? - View Answer

Hiya, just a quick question on spring/summertime desserts. What do you suggest/recommend as a quick, easy dish that can be prepped to order, is seasonal and minimises waste?! I've done all sorts over the years, from rustic/de-constructed cheesecakes, to your run of the mill summer puds, but wanted to try something new! - View Answer

Liquid glucose, where or how do I get it so it's like a thick paste, not liquid? - View Answer

I have a friend staying over in Australia for a few months from Manchester and I would like to know what to cook for her for back home 'comfort' food. That is something to make her feel like she's back home without being there, if you get what I mean. - View Answer

My British boyfriend, who lives here in the US, longs for the genuine apple pie that he can only find in England when he visits once a year. He calls the American version 'cinnamon pie with chunks of apple'. Do you have a recipe for apple pie -- sans the cinnamon and cloves -- that I could make for him? Thank you! - View Answer

Sweetbreads - I used to love these in restaurants many years ago yet they are now rarely on menus. Please could you let me have an exciting recipe for them? - View Answer

I watched the programme Edwardian Farm and scones called Cut Rounds were made. Have you a recipe for these? - View Answer

Please recommend the best oil for use in a chip fryer - View Answer

Hi Matthew, do you have a good steak and kidney pudding recipe please? - View Answer

Which side of the aluminium foil should you put next to the food -- is it the dull side showing on the outside of the dish/food? Does it really make any difference? I tend to think the shiny side reflects the heat more so put that facing the food for cooking and the dull side for wrapping to store. Or am I just being picky!!?? - View Answer

Hi from the Half Moon Inn, Clayhidon. What to do with foie-gras? We see you have a duck confit terrine with foie gras on the menu at Jack in the Green. Any chance of sharing this recipe please? - View Answer

Hi Matthew, I run the restored Orangery Cafe at Tapeley Park in Instow and sell a lot of cream teas. We do make scones, but as the cafe is set in a vintage style and I wanted as much on the menu to be traditional Devon recipes, I have been serving Cut Rounds as advised by several local elderly people that this is how cream teas were served throughout their childhoods. As Cut Rounds are basically a bread roll, I wanted to write an explanation to customers but can't seem to find anything on the web. Can you help at all? - View Answer

I'd like to make watercress soup - have you got a good recipe? I want to retain as much colour and goodness as possible. - View Answer

I bought some venison from my local butcher at the weekend and realised I have no idea what to season it with. What's the best way to bring out the flavour of the meat? - View Answer

It's my wedding anniversary soon and I want to cook something easy yet stylish. Any ideas would be a help? - View Answer

Just wondered why the crust on my Beef Wellington always goes soggy, no matter how hot I make the oven. Please help! - View Answer

Last Sunday, I enjoyed a lamb shank at your restaurant and wanted to recreate the dish at home however my local supermarket only had New Zealand lamb and no shanks whatsoever. - View Answer