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Last Year02/21/25 - 02/21/26
Comparable Performance:
followers
854K
impressions
66M
likes
1.94M
comments
152K
posts
745
engagement
3.16%
emv
$2M
Avg. per post
377K

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Upside Down Croque Madame   Welcome back to Upside Down Cooking and today we’re making Croque Madame   I’m layering thinly sliced ham onto a seasoned and oiled baking sheet with grated cheese, shallots, more cheese and cheese slices just to be sure.   We then drape them in squares of puff pastry, brush with egg wash and baked until seriously sautéed and then pray to the gods of fromage and we flip them over, lay a fried egg on top and sandwich them together to create the upside down, puff pastry croque madame sandwiches of dreams. #upsidedown #pastry #sandwich #croquemadame #viralvideos
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7mo ago
dominthekitchen
Upside Down Croque Madame   Welcome back to Upside Down Cooking and today we’re making Croque Madame   I’m layering thinly sliced ham onto a seasoned and oiled baking sheet with grated cheese, shallots, more cheese and cheese slices just to be sure.   We then drape them in squares of puff pastry, brush with egg wash and baked until seriously sautéed and then pray to the gods of fromage and we flip them over, lay a fried egg on top and sandwich them together to create the upside down, puff pastry croque madame sandwiches of dreams. #upsidedown #pastry #sandwich #croquemadame #viralvideos
3 Dips in 45 seconds! We had friends visit last weekend and I made three dips which literally took seconds to make. Not reinventing the dip wheel here but they were so easy and so delicious I just had to share. #recipes are on my blog now - DomIntheKitchen.com - link in bio Bowls by @hokanbowls Herby roasting salt from @cornishsea_salt #dip #summerfood #picnic #easyrecipes #crudite
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9mo ago
dominthekitchen
3 Dips in 45 seconds! We had friends visit last weekend and I made three dips which literally took seconds to make. Not reinventing the dip wheel here but they were so easy and so delicious I just had to share. #recipes are on my blog now - DomIntheKitchen.com - link in bio Bowls by @hokanbowls Herby roasting salt from @cornishsea_salt #dip #summerfood #picnic #easyrecipes #crudite
Upside Down Hot Dogs Welcome back to Upside Down Cooking and today we’re celebrating the end of the summer with these Upside Down Hot Dogs I’m laying succulent pork sausages onto a baking tray drizzled with oil and seasoning and scattered with onions I’m then slathering onion jam onto puff pastry squares and these get laid over the top. A quick brush with egg wash and a blast in a hot oven till golden brown, then we flip them over, dress the with ketchup and mustard and we have the ultimate, any season, any weather, upside down hot dogs of joy! I used the wonderful onion jam from @tracklements #upsidedown #pastry #hotdog #bbq #summerfood
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6mo ago
dominthekitchen
Upside Down Hot Dogs Welcome back to Upside Down Cooking and today we’re celebrating the end of the summer with these Upside Down Hot Dogs I’m laying succulent pork sausages onto a baking tray drizzled with oil and seasoning and scattered with onions I’m then slathering onion jam onto puff pastry squares and these get laid over the top. A quick brush with egg wash and a blast in a hot oven till golden brown, then we flip them over, dress the with ketchup and mustard and we have the ultimate, any season, any weather, upside down hot dogs of joy! I used the wonderful onion jam from @tracklements #upsidedown #pastry #hotdog #bbq #summerfood
Upside Down Summer Berries & Cream Puff Pastry Sandwich Welcome back to Upside Down Cooking and today we’re making a Summer Berries & Cream Puff Pastry Sandwich. I’m placing raspberries and blueberries onto a baking tray drizzled with honey and balsamic glaze and then draping each pile with lemon and lime marmalade slathered, puff pastry squares. A brush with egg wash and they go into the oven for a quick suntan whilst we whisk up cream, greek yoghurt and cream cheese with a little sugar. Once out of the oven we flip them over, slather them in the whipped cream filling, add a few fresh strawberries and sandwich them together to make the ultimate Upside Down Summer Berry & Cream, Puff Pastry Sandwiches of joy! #upsidedown #pastry #summerfood #sandwich #viralvideos
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6mo ago
dominthekitchen
Upside Down Summer Berries & Cream Puff Pastry Sandwich Welcome back to Upside Down Cooking and today we’re making a Summer Berries & Cream Puff Pastry Sandwich. I’m placing raspberries and blueberries onto a baking tray drizzled with honey and balsamic glaze and then draping each pile with lemon and lime marmalade slathered, puff pastry squares. A brush with egg wash and they go into the oven for a quick suntan whilst we whisk up cream, greek yoghurt and cream cheese with a little sugar. Once out of the oven we flip them over, slather them in the whipped cream filling, add a few fresh strawberries and sandwich them together to make the ultimate Upside Down Summer Berry & Cream, Puff Pastry Sandwiches of joy! #upsidedown #pastry #summerfood #sandwich #viralvideos
Tinned Tuna Melt Burgers with a Cucumber and Beetroot Yoghurt Relish In my humble opinion, if you want quick, easy and tasty, tinned tuna is the answer. A lot of people can be quite snobby about it but quite frankly they can get in the bin. I love the stuff. And these Tuna Melt burgers couldn’t be easier; tuna, breadcrumbs, mayo, horseradish, cheddar cheese, fresh herbs and lemon juice… a quick mix and you’re done. And as for the relish, it’s yoghurt, fresh dill, horseradish, cucumber and beetroot and just look at that colour. I’ve gone all fancy and made my own burger buns but shop-bought would be perfect and then it’s a case of frying off the burgers till they get all melty and loading up your buns! And remember, never let anyone tell you what you SHOULD or SHOULDN’T like. Get the recipe with supermarket delivery on the @plate_up_ app. #tuna #burger #tinnedfish #summerfood #easy
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7mo ago
dominthekitchen
Tinned Tuna Melt Burgers with a Cucumber and Beetroot Yoghurt Relish In my humble opinion, if you want quick, easy and tasty, tinned tuna is the answer. A lot of people can be quite snobby about it but quite frankly they can get in the bin. I love the stuff. And these Tuna Melt burgers couldn’t be easier; tuna, breadcrumbs, mayo, horseradish, cheddar cheese, fresh herbs and lemon juice… a quick mix and you’re done. And as for the relish, it’s yoghurt, fresh dill, horseradish, cucumber and beetroot and just look at that colour. I’ve gone all fancy and made my own burger buns but shop-bought would be perfect and then it’s a case of frying off the burgers till they get all melty and loading up your buns! And remember, never let anyone tell you what you SHOULD or SHOULDN’T like. Get the recipe with supermarket delivery on the @plate_up_ app. #tuna #burger #tinnedfish #summerfood #easy
Upside Down Potato, Brie and Chilli Jam Tart #recipe ⬇️ Welcome back to Upside Down Cooking and today we’re making a potato brie and chilli jam tart. I’m layering par-boiled potatoes onto an oiled and seasoned baking sheet, then adding garlic slivers and chunks of creamy brie. The whole lot is draped with a blanket of chilli jam-slathered puff pastry before being egg washed and baked until gloriously golden. We then flip it over as we hold our breath and pray to the gods of everything cheesy, to reveal the upside down, potato, brie and chilli jam, ultimate side dish tart of joy! • 320g (11oz) sheet of ready-rolled puff pastry, roughly 35 x 23cm • 2 medium potatoes – thickly sliced (skin on) • drizzle of olive oil • salt and pepper • fresh thyme • 2 cloves garlic – thinly sliced • Brie – thick slices • 2 tablespoons chilli jam or chutney • ½ tsp chilli flakes • 1 egg, beaten You’ll need a large baking tray, roughly 43 x 30cm (17 x 12in), lined with baking paper Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the puff pastry, slather it with the chilli jam, leaving a 2 cm border around the outside. Set aside. Place the sliced potato into salted boiling water and boil for about 3 minutes. Drain well. Drizzle the baking tray with olive oil, season with salt and pepper and sprinkle over some fresh thyme. Lay the potatoes down onto the oiled and seasoned tray in overlapping layers, into a rectangle shape that is slightly smaller than the sheet of pastry, then add the slivers of garlic, followed by slices of brie. Drape the pastry, jam side down, over the whole lot. Crimp the edges with a teaspoon, brush with egg wash and score a diamond pattern over the top of the pastry with a knife. Bake for 25 mins until golden brown. Allow it to sit for 5 mins before placing a piece of parchment on top, followed by a platter or a chopping board and flip it upside down. Cut into squares to serve. #upsidedown #pastry #potatoes #cheese #viralvideos
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5mo ago
dominthekitchen
Upside Down Potato, Brie and Chilli Jam Tart #recipe ⬇️ Welcome back to Upside Down Cooking and today we’re making a potato brie and chilli jam tart. I’m layering par-boiled potatoes onto an oiled and seasoned baking sheet, then adding garlic slivers and chunks of creamy brie. The whole lot is draped with a blanket of chilli jam-slathered puff pastry before being egg washed and baked until gloriously golden. We then flip it over as we hold our breath and pray to the gods of everything cheesy, to reveal the upside down, potato, brie and chilli jam, ultimate side dish tart of joy! • 320g (11oz) sheet of ready-rolled puff pastry, roughly 35 x 23cm • 2 medium potatoes – thickly sliced (skin on) • drizzle of olive oil • salt and pepper • fresh thyme • 2 cloves garlic – thinly sliced • Brie – thick slices • 2 tablespoons chilli jam or chutney • ½ tsp chilli flakes • 1 egg, beaten You’ll need a large baking tray, roughly 43 x 30cm (17 x 12in), lined with baking paper Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the puff pastry, slather it with the chilli jam, leaving a 2 cm border around the outside. Set aside. Place the sliced potato into salted boiling water and boil for about 3 minutes. Drain well. Drizzle the baking tray with olive oil, season with salt and pepper and sprinkle over some fresh thyme. Lay the potatoes down onto the oiled and seasoned tray in overlapping layers, into a rectangle shape that is slightly smaller than the sheet of pastry, then add the slivers of garlic, followed by slices of brie. Drape the pastry, jam side down, over the whole lot. Crimp the edges with a teaspoon, brush with egg wash and score a diamond pattern over the top of the pastry with a knife. Bake for 25 mins until golden brown. Allow it to sit for 5 mins before placing a piece of parchment on top, followed by a platter or a chopping board and flip it upside down. Cut into squares to serve. #upsidedown #pastry #potatoes #cheese #viralvideos
Upside Down Creamy Chicken, Leek and Mushroom Pie The recipe for this as well as 85 other gorgeous creations can be found in my cookbook Upside Down Cooking published by @dklivinguk Link for book in bio. Available worldwide. #upsidedown #pastry #chicken #viralvideos #comfortfood food
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4mo ago
dominthekitchen
Upside Down Creamy Chicken, Leek and Mushroom Pie The recipe for this as well as 85 other gorgeous creations can be found in my cookbook Upside Down Cooking published by @dklivinguk Link for book in bio. Available worldwide. #upsidedown #pastry #chicken #viralvideos #comfortfood food
Upside Down Banoffee Pie #recipe ⬇️ Welcome back to Upside Down Cooking and today we’re making the ultimate divine desserts, the Upside Down Banoffee Pie. For the tart: • 1 x 320g sheets of ready-rolled puff pastry, roughly 35 x 23cm • Roughly 50g salted butter – room temperature • 2 tablespoons golden caster sugar • 4 tablespoons runny honey • 4 or 5 digestive biscuits - @mcvitiesofficial of course • 3 ripe bananas – thickly sliced • 50g chocolate • 1 egg – beaten • 300ml whipping cream (or double cream.) You’ll need a large baking tray, lined with a piece of parchment paper. Pre-heat your oven to 200C / 392F You will also need a round plate that fits your baking tray and most importantly is no larger than the width of the pastry sheet. Lay the plate onto the parchment and draw a line around it to mark the shape of the plate. (Use a food-safe pencil for this.) Spread some soft butter within the circle and then drizzle over a little honey and sprinkle over half the sugar. Crumble 2 biscuits over this and then lay over banana slices from one banana. Then repeat to create a second layer, using the second banana. Roll out your puff pastry sheet and using the same plate, cut out a round. Lay the puff pastry round over the top. Seal the edges with a fork and cross hatch with a knife. Brush the top with beaten egg. Bake for 30 mins or until the pastry is darkly golden. Take it out of the oven and allow it to rest for 10 mins, then lay a piece of baking paper on top followed by a chopping board or plate and carefully flip it over. Peel back the parchment paper and allow it to cool. Whilst it’s cooling down whip your fresh cream to medium soft peaks. Spread the cream all over the top of the tart, followed by more banana slices and some grated chocolate. #upsidedown #pastry #banoffee #viralvideos #dessert
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10mo ago
dominthekitchen
Upside Down Banoffee Pie #recipe ⬇️ Welcome back to Upside Down Cooking and today we’re making the ultimate divine desserts, the Upside Down Banoffee Pie. For the tart: • 1 x 320g sheets of ready-rolled puff pastry, roughly 35 x 23cm • Roughly 50g salted butter – room temperature • 2 tablespoons golden caster sugar • 4 tablespoons runny honey • 4 or 5 digestive biscuits - @mcvitiesofficial of course • 3 ripe bananas – thickly sliced • 50g chocolate • 1 egg – beaten • 300ml whipping cream (or double cream.) You’ll need a large baking tray, lined with a piece of parchment paper. Pre-heat your oven to 200C / 392F You will also need a round plate that fits your baking tray and most importantly is no larger than the width of the pastry sheet. Lay the plate onto the parchment and draw a line around it to mark the shape of the plate. (Use a food-safe pencil for this.) Spread some soft butter within the circle and then drizzle over a little honey and sprinkle over half the sugar. Crumble 2 biscuits over this and then lay over banana slices from one banana. Then repeat to create a second layer, using the second banana. Roll out your puff pastry sheet and using the same plate, cut out a round. Lay the puff pastry round over the top. Seal the edges with a fork and cross hatch with a knife. Brush the top with beaten egg. Bake for 30 mins or until the pastry is darkly golden. Take it out of the oven and allow it to rest for 10 mins, then lay a piece of baking paper on top followed by a chopping board or plate and carefully flip it over. Peel back the parchment paper and allow it to cool. Whilst it’s cooling down whip your fresh cream to medium soft peaks. Spread the cream all over the top of the tart, followed by more banana slices and some grated chocolate. #upsidedown #pastry #banoffee #viralvideos #dessert
Upside Down French Toast Welcome back to Upside Down Cooking and today we’re making my dream brunch, French Toast. #recipe on my blog now: DomInTheKitchen.com - link in bio #upsidedown #pastry #frenchtoast #breakfast #brunch
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3mo ago
dominthekitchen
Upside Down French Toast Welcome back to Upside Down Cooking and today we’re making my dream brunch, French Toast. #recipe on my blog now: DomInTheKitchen.com - link in bio #upsidedown #pastry #frenchtoast #breakfast #brunch
Upside Down Tomato & Cream Cheese Pesto Tarts #recipe ⬇️ Welcome back to Upside Down Cooking and today I’m making these stunning Tomato & Cream Cheese Pesto Tarts. • 1 x 320g sheets of ready-rolled puff pastry, roughly 35 x 23cm • Olive oil • Balsamic vinegar • Salt and pepper • 3 large heirloom tomatoes – cut into thick slices • 80g pine nuts • 1 bunch fresh basil leaves • 75g cream cheese – I use @paysonbrettan • Olive oil • 1 egg, beaten You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk ), lined with baking parchment Preheat the oven to 220°C (200°C fan/425°F/Gas 7) Place the pine nuts into a dry frying pan and onto a medium heat. Roast for about 5 minutes shaking regularly to avoid burning. Once they’re golden, set aside. Drizzle the entire baking sheet with oil and a sprinkling of balsamic vinegar, season well with salt and pepper. Lay the tomato slices, slightly overlapped, onto the baking tray in 3 rows, leaving equal gaps between each row. Set aside. Make the cream cheese pesto by adding the pine nuts, fresh basil, olive oil and cream cheese to a blender. (Add a peeled garlic clove here if so desired.) Whizz to a fine paste. Unroll the pastry sheet and divide it into 3 equal rectangles. Slather each rectangle with the cream cheese pesto leaving a narrow boarder all the way round. Drape the pastry, pesto side down over the tomatoes. Push the edges down and seal them to the baking tray with a fork. Score the top of each puff with a with a sharp knife and then brush with egg. Bake for 30 mins or until golden and risen. Allow to sit for 5 mins before placing a board on top and carefully flipping over. #upsidedown #pastry #viralvideos #tomato #summerfood
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9mo ago
dominthekitchen
Upside Down Tomato & Cream Cheese Pesto Tarts #recipe ⬇️ Welcome back to Upside Down Cooking and today I’m making these stunning Tomato & Cream Cheese Pesto Tarts. • 1 x 320g sheets of ready-rolled puff pastry, roughly 35 x 23cm • Olive oil • Balsamic vinegar • Salt and pepper • 3 large heirloom tomatoes – cut into thick slices • 80g pine nuts • 1 bunch fresh basil leaves • 75g cream cheese – I use @paysonbrettan • Olive oil • 1 egg, beaten You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk ), lined with baking parchment Preheat the oven to 220°C (200°C fan/425°F/Gas 7) Place the pine nuts into a dry frying pan and onto a medium heat. Roast for about 5 minutes shaking regularly to avoid burning. Once they’re golden, set aside. Drizzle the entire baking sheet with oil and a sprinkling of balsamic vinegar, season well with salt and pepper. Lay the tomato slices, slightly overlapped, onto the baking tray in 3 rows, leaving equal gaps between each row. Set aside. Make the cream cheese pesto by adding the pine nuts, fresh basil, olive oil and cream cheese to a blender. (Add a peeled garlic clove here if so desired.) Whizz to a fine paste. Unroll the pastry sheet and divide it into 3 equal rectangles. Slather each rectangle with the cream cheese pesto leaving a narrow boarder all the way round. Drape the pastry, pesto side down over the tomatoes. Push the edges down and seal them to the baking tray with a fork. Score the top of each puff with a with a sharp knife and then brush with egg. Bake for 30 mins or until golden and risen. Allow to sit for 5 mins before placing a board on top and carefully flipping over. #upsidedown #pastry #viralvideos #tomato #summerfood
Upside Down Baked Salmon Tarts with a Pea & Mint Purée Recipe on my blog: DomInTheKitchen.com - link in bio ‘Jelly Roll’ baking tray from my amazing friends @nordicwareuk #upsidedown #pastry #viralvideos #salmon
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1w ago
dominthekitchen
Upside Down Baked Salmon Tarts with a Pea & Mint Purée Recipe on my blog: DomInTheKitchen.com - link in bio ‘Jelly Roll’ baking tray from my amazing friends @nordicwareuk #upsidedown #pastry #viralvideos #salmon
Prawn Cocktail #recipe ⬇️ Back in the 80’s dad used to work in central London and on very special occasions we would join him after work at a fancy restaurant. I remember sitting down at Langham’s Brasserie, which is still there in Mayfair and ordering prawn cocktail. It felt so fancy. A whole glass of prawns, swimming in a lush pink sauce on a bed of crisp lettuce and served with thick slices of brown bread and butter. I thought I’d have a go at giving this classic dish my own twist by making a Marie Rose sauce with slow roasted tomatoes and It worked out beautifully, adding a deep and rather chic tomato flavour to the dish which I think deserves its special place at the table once again. To make the Rose Marie sauce: • 10 cherry vine tomatoes • 2 cloves of garlic - peeled • A handful of Rosemary and Thyme • Salt and Pepper • 2 tbsp Olive Oil • 1 tbsp Balsamic Vinegar • 2 free-range egg yolks • 1/2 heaped tsp Dijon mustard • 1tsp caster sugar • 70ml Oil • 1/4tsp lemon juice • 300g king prawns • 1 bag mixed micro-greens (or nay lettuce finely shredded will work nicely) Feeds 6 Preheat the oven to 200C (fan) / 392F To make the sauce, place the tomatoes into an oven-proof dish along with the garlic, herbs, salt and pepper olive oil and vinegar. Roast for 30 mins until the tomatoes are tender. Set aside whilst you make the mayonnaise. Place all the ingredients into a blender and blend to a thick sauce. Add the roasted tomatoes and blitz again, then add a little of the oil and vinegar from the roasting tray to thin down a bit. Add the prawns and stir well. Serve over greens or shredded lettuce. #prawns #prawncocktail #shrimp #shrimpcocktail #seafood
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6mo ago
dominthekitchen
Prawn Cocktail #recipe ⬇️ Back in the 80’s dad used to work in central London and on very special occasions we would join him after work at a fancy restaurant. I remember sitting down at Langham’s Brasserie, which is still there in Mayfair and ordering prawn cocktail. It felt so fancy. A whole glass of prawns, swimming in a lush pink sauce on a bed of crisp lettuce and served with thick slices of brown bread and butter. I thought I’d have a go at giving this classic dish my own twist by making a Marie Rose sauce with slow roasted tomatoes and It worked out beautifully, adding a deep and rather chic tomato flavour to the dish which I think deserves its special place at the table once again. To make the Rose Marie sauce: • 10 cherry vine tomatoes • 2 cloves of garlic - peeled • A handful of Rosemary and Thyme • Salt and Pepper • 2 tbsp Olive Oil • 1 tbsp Balsamic Vinegar • 2 free-range egg yolks • 1/2 heaped tsp Dijon mustard • 1tsp caster sugar • 70ml Oil • 1/4tsp lemon juice • 300g king prawns • 1 bag mixed micro-greens (or nay lettuce finely shredded will work nicely) Feeds 6 Preheat the oven to 200C (fan) / 392F To make the sauce, place the tomatoes into an oven-proof dish along with the garlic, herbs, salt and pepper olive oil and vinegar. Roast for 30 mins until the tomatoes are tender. Set aside whilst you make the mayonnaise. Place all the ingredients into a blender and blend to a thick sauce. Add the roasted tomatoes and blitz again, then add a little of the oil and vinegar from the roasting tray to thin down a bit. Add the prawns and stir well. Serve over greens or shredded lettuce. #prawns #prawncocktail #shrimp #shrimpcocktail #seafood
Clementine Cake This is THE clementine cake. It’s such a comforting and simple bake because there’s so little to it, no dairy, no fats or oils and it uses only ground almonds so it’s naturally gluten free. It’s also one of those cakes that tastes better the next day. I keep it in the fridge where it becomes almost fudgy. Recipe on my blog: DomInTheKitchen.com – link in bio #cake #clementinecake #glutenfree #dairyfree
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1mo ago
dominthekitchen
Clementine Cake This is THE clementine cake. It’s such a comforting and simple bake because there’s so little to it, no dairy, no fats or oils and it uses only ground almonds so it’s naturally gluten free. It’s also one of those cakes that tastes better the next day. I keep it in the fridge where it becomes almost fudgy. Recipe on my blog: DomInTheKitchen.com – link in bio #cake #clementinecake #glutenfree #dairyfree
Baked Salmon on Sourdough Toast with Orange, Fennel and Tomato Welcome to my new series ‘if it swims, it slims’ As you know, I’m hardly a carnivore but I’d like to cut down on eating red meats and chicken and eat more fresh fish. It seems that every year I tell myself I need to eat more fish and whilst I eat a lot oof canned tuna, prawn cocktails and the ubiquitous fish fingers, I really like the idea of cooking fresh fish myself. It’s so tasty, ridiculously easy and quick to cook and really rather healthy, hence the saying from my grandma; ‘if it swims it slims’. • 2 salmon fillets • 1 orange – thinly sliced • Half a fennel bulb – sliced • 1 vine of cherry tomatoes • Olive oil • Salt and pepper • Fresh dill • 2 slices of sourdough bread Pre-heat the oven to 170C (fan) / 340F and prep a baking tray and a large sheet of baking parchment which you should scrunch up and un-scrunch. Set 2 orange slices aside, then place the remaining slices onto the centre of the baking parchment, lay the fennel over this, then salmon on top. Season well with a little olive oil and fresh torn dill, then lay the tomatoes on top of the salmon and season again. Scrunch up the baking parchment into a little parcel, tuck under the ends and place it onto the baking sheet. Bake for 15 – 20 minutes. Meanwhile, generously oil and season your sourdough and remaining orange slices and griddle them on both sides, in a hot pan. The orange slices should caramelise fairly quickly, so remove those first and set aside. Once the salmon is ready, crush the tomatoes onto the toast, then followed by the salmon and fennel. Season with some fresh dill and top with the griddled orange slices. #fish #salmon #toast #lunch #healthyfood
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12mo ago
dominthekitchen
Baked Salmon on Sourdough Toast with Orange, Fennel and Tomato Welcome to my new series ‘if it swims, it slims’ As you know, I’m hardly a carnivore but I’d like to cut down on eating red meats and chicken and eat more fresh fish. It seems that every year I tell myself I need to eat more fish and whilst I eat a lot oof canned tuna, prawn cocktails and the ubiquitous fish fingers, I really like the idea of cooking fresh fish myself. It’s so tasty, ridiculously easy and quick to cook and really rather healthy, hence the saying from my grandma; ‘if it swims it slims’. • 2 salmon fillets • 1 orange – thinly sliced • Half a fennel bulb – sliced • 1 vine of cherry tomatoes • Olive oil • Salt and pepper • Fresh dill • 2 slices of sourdough bread Pre-heat the oven to 170C (fan) / 340F and prep a baking tray and a large sheet of baking parchment which you should scrunch up and un-scrunch. Set 2 orange slices aside, then place the remaining slices onto the centre of the baking parchment, lay the fennel over this, then salmon on top. Season well with a little olive oil and fresh torn dill, then lay the tomatoes on top of the salmon and season again. Scrunch up the baking parchment into a little parcel, tuck under the ends and place it onto the baking sheet. Bake for 15 – 20 minutes. Meanwhile, generously oil and season your sourdough and remaining orange slices and griddle them on both sides, in a hot pan. The orange slices should caramelise fairly quickly, so remove those first and set aside. Once the salmon is ready, crush the tomatoes onto the toast, then followed by the salmon and fennel. Season with some fresh dill and top with the griddled orange slices. #fish #salmon #toast #lunch #healthyfood
Sausage & Mash Stew #recipe on my blog: DomInTheKitchen.com - link in bio. Life in Mallorca is beautiful but whilst October is finally here and the mornings and evenings can be a little chilly, it’s not exactly sweater weather and it doesn’t quite feel the same as it would back in the UK… and being the autumn person I am, I kinda miss it. #sausages #mashedpotatoes #comfortfood #autumn #fall
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4mo ago
dominthekitchen
Sausage & Mash Stew #recipe on my blog: DomInTheKitchen.com - link in bio. Life in Mallorca is beautiful but whilst October is finally here and the mornings and evenings can be a little chilly, it’s not exactly sweater weather and it doesn’t quite feel the same as it would back in the UK… and being the autumn person I am, I kinda miss it. #sausages #mashedpotatoes #comfortfood #autumn #fall
Upside Down Christmas Leftover Pie Welcome back to Upside Down Cooking and today we’re cooking with my favourite thing about Christmas; leftovers! Bored of curried turkey risotto well, why not layering all your favourite Christmas Day leftovers onto an oiled and seasoned baking sheet and then drape the whole lot in puff pastry, brush with egg wash and bake until beautifully bronzed? We then flip it over as we remind Santa that we’ve been only slightly naughty this year, to reveal the Upside Down Leftover Pie of Christmas miracles. This recipe can be found on page 80 of my book Upside Down Cooking. Link in bio. Bowls by @hokanbowls #upsidedown #pastry #Christmas #leftovers #viralvideos
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2mo ago
dominthekitchen
Upside Down Christmas Leftover Pie Welcome back to Upside Down Cooking and today we’re cooking with my favourite thing about Christmas; leftovers! Bored of curried turkey risotto well, why not layering all your favourite Christmas Day leftovers onto an oiled and seasoned baking sheet and then drape the whole lot in puff pastry, brush with egg wash and bake until beautifully bronzed? We then flip it over as we remind Santa that we’ve been only slightly naughty this year, to reveal the Upside Down Leftover Pie of Christmas miracles. This recipe can be found on page 80 of my book Upside Down Cooking. Link in bio. Bowls by @hokanbowls #upsidedown #pastry #Christmas #leftovers #viralvideos
Upside Down Corned Beef Hash #recipe ⬇️ Welcome back to Upside Down Cooking and today I’m making my upside down twist on a retro classic, Corned Beef Hash Layers of corned beef, onions and potatoes go down onto an oiled and season baking sheet and then I thought I’d switch things up and use a layer of thinly sliced potatoes instead of the usual pastry. I’ve drenched the potato slices in garlic, herbs and oil and then overlapped them on top of the hash. A blast in a hot oven until the potatoes are golden and crispy and we flip it over as we pray to the god of thinking outside the box to reveal the upside down Corned Beef Hash of retro joy. • 1 x tin corned beef – pulled apart • ½ large white onion – cut into thin wedges • 1 medium potato – roughly chopped and boiled or steam till just cooked • 3 medium potatoes – thinly sliced • Olive oil • Salt and pepper • 2 garlic cloves – chopped • Fresh rosemary – chopped You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk), lined with baking parchment Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Drizzle the oil all over the baking tray and sprinkle with salt and pepper and fresh rosemary. You now want to create a rectangle of ingredients in the middle of the tray, it can be as big or as small as you like because you’re covering it all with slices of potato. Layer pieces of corned beef, onions and cooked potato into this space, keeping to a rough rectangle shape. Layer with oil and seasoning and then layer again. Place the potato slices into a large bowl, drizzle with olive oil and season with salt, pepper and freshly chopped garlic. Mix well. Lay the potatoes in an overlapping pattern over the corned beef hash mix, flattening down as you go until you have covered it all. Bake for 30 minutes, until the potatoes are golden and crisp. Remove from the oven and allow it to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip over. Peel off the backing paper and using a sharp knife, cut into 6 pieces. #upsidedown #potato #beef #retro #viralvideos
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10mo ago
dominthekitchen
Upside Down Corned Beef Hash #recipe ⬇️ Welcome back to Upside Down Cooking and today I’m making my upside down twist on a retro classic, Corned Beef Hash Layers of corned beef, onions and potatoes go down onto an oiled and season baking sheet and then I thought I’d switch things up and use a layer of thinly sliced potatoes instead of the usual pastry. I’ve drenched the potato slices in garlic, herbs and oil and then overlapped them on top of the hash. A blast in a hot oven until the potatoes are golden and crispy and we flip it over as we pray to the god of thinking outside the box to reveal the upside down Corned Beef Hash of retro joy. • 1 x tin corned beef – pulled apart • ½ large white onion – cut into thin wedges • 1 medium potato – roughly chopped and boiled or steam till just cooked • 3 medium potatoes – thinly sliced • Olive oil • Salt and pepper • 2 garlic cloves – chopped • Fresh rosemary – chopped You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk), lined with baking parchment Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Drizzle the oil all over the baking tray and sprinkle with salt and pepper and fresh rosemary. You now want to create a rectangle of ingredients in the middle of the tray, it can be as big or as small as you like because you’re covering it all with slices of potato. Layer pieces of corned beef, onions and cooked potato into this space, keeping to a rough rectangle shape. Layer with oil and seasoning and then layer again. Place the potato slices into a large bowl, drizzle with olive oil and season with salt, pepper and freshly chopped garlic. Mix well. Lay the potatoes in an overlapping pattern over the corned beef hash mix, flattening down as you go until you have covered it all. Bake for 30 minutes, until the potatoes are golden and crisp. Remove from the oven and allow it to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip over. Peel off the backing paper and using a sharp knife, cut into 6 pieces. #upsidedown #potato #beef #retro #viralvideos
Slow Roast Lamb and Potatoes #recipe ⬇️ Last summer, whilst on the glorious island of Mallorca, we were invited to our friends finca for lunch. Antonia and Pepe are true Mallorquins, proud of their wonderful home and all that the island produces. Not only did Pepe cook The Vegetarian Viking a stunning vegetable paella but he also cooked us what I can only describe as the best roast lamb I’ve ever eaten. Slow roasted along with potatoes, garlic and rosemary in their traditional outdoor oven Falling off the bone, pull apart joy that just has to be eaten to be believed. for the rub: • 1 clove of garlic • Fresh rosemary • Fresh oregano • Fresh thyme • Olive oil • Salt and pepper For the rest of the dish • 1 leg of lamb • A handful of waxy potatoes – chopped • A handful of carrots – chopped • 5 shallots - chopped • A handful of tomatoes • 3 or 4 cloves of garlic • Fresh rosemary • 300ml white wine Pre-heat the oven to 220C / 428F You’ll need a roasting pan with a tight-fitting lid or some foil. I’m using my large @saveurselects_uk cast iron enamel saucier pan with a lid. Start with the rub, chop the garlic and herbs very finely. I used my wonderful mezzaluna from @coleandmason . Once they’re suitably chopped add some oil and salt and pepper and chop again until you have a chunky paste. Set aside. Place all the veg into your oven dish, drizzle with a little oil and place the lamb on top. Rub the lamb all over with the garlic rub, then place the pan into the oven (without a lid) for 30 minutes until it’s golden all over. Carefully remove the pan form the oven, pour over the white wine and place the lid on (make sure it’s tightly fitting – I wrapped mine in foil too, just to be sure.) Reduce the oven down to 160C / 320F Place the pan back into the oven for 4 1/2 hours. After this time, remove the lid, pour in 100ml water and turn the heat back up to 220C for a final blast of 20 minutes. The lamb should be falling off the bone with crispy bits around the edge and all the veg should be gloriously soft & golden. #lamb #mallorca #roast #lunch #vacation
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6mo ago
dominthekitchen
Slow Roast Lamb and Potatoes #recipe ⬇️ Last summer, whilst on the glorious island of Mallorca, we were invited to our friends finca for lunch. Antonia and Pepe are true Mallorquins, proud of their wonderful home and all that the island produces. Not only did Pepe cook The Vegetarian Viking a stunning vegetable paella but he also cooked us what I can only describe as the best roast lamb I’ve ever eaten. Slow roasted along with potatoes, garlic and rosemary in their traditional outdoor oven Falling off the bone, pull apart joy that just has to be eaten to be believed. for the rub: • 1 clove of garlic • Fresh rosemary • Fresh oregano • Fresh thyme • Olive oil • Salt and pepper For the rest of the dish • 1 leg of lamb • A handful of waxy potatoes – chopped • A handful of carrots – chopped • 5 shallots - chopped • A handful of tomatoes • 3 or 4 cloves of garlic • Fresh rosemary • 300ml white wine Pre-heat the oven to 220C / 428F You’ll need a roasting pan with a tight-fitting lid or some foil. I’m using my large @saveurselects_uk cast iron enamel saucier pan with a lid. Start with the rub, chop the garlic and herbs very finely. I used my wonderful mezzaluna from @coleandmason . Once they’re suitably chopped add some oil and salt and pepper and chop again until you have a chunky paste. Set aside. Place all the veg into your oven dish, drizzle with a little oil and place the lamb on top. Rub the lamb all over with the garlic rub, then place the pan into the oven (without a lid) for 30 minutes until it’s golden all over. Carefully remove the pan form the oven, pour over the white wine and place the lid on (make sure it’s tightly fitting – I wrapped mine in foil too, just to be sure.) Reduce the oven down to 160C / 320F Place the pan back into the oven for 4 1/2 hours. After this time, remove the lid, pour in 100ml water and turn the heat back up to 220C for a final blast of 20 minutes. The lamb should be falling off the bone with crispy bits around the edge and all the veg should be gloriously soft & golden. #lamb #mallorca #roast #lunch #vacation
Upside Down Sausage & Garlic Mushroom Bites #recipe ⬇️ Welcome back to Upside Down Cooking and today we’re making these delightful little sausage & garlic mushroom bites. I’m layering slices of cooked leftover sausage onto an oiled and seasoned baking sheet, followed by butter, slivers of garlic and mushroom. The whole lot is draped in a blanket of puff pastry, brushed with egg wash and baked until beautifully bronzed. A quick flip over whilst we scream silently inside and we reveal the Upside Down Sausage and Garlic Mushroom Bites of joy! • 1 x 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm • Olive oil • Salt and pepper • Fresh rosemary • 2 leftover sausages (cooked) sliced into 12 thick slices • Butter • One large garlic clove – cut into 12 slivers • 6 small mushrooms cut in half (through the middle) • 1 egg, beaten You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk), lined with baking parchment Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the pastry and set aside. Drizzle the oil all over the baking tray and sprinkle with salt and pepper and fresh rosemary. Then lay the slices of sausage onto the tray in a 3 x 4 grid, evenly spaced apart. Lay a nob of butter onto each slice of sausage, then a sliver of garlic and a slice of mushroom. Drizzle the top with olive oil. Drape the pastry, in one sheet over the top and push down between the sausags gently with your fingers.. Using the back of a spoon or fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with egg. Bake for 30 minutes, until the pastry is golden and crisp. Remove from the oven and allow it to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip over. Peel off the backing paper and using a sharp knife, cut into 12 pieces. #upsidedown #pastry #sausage #mushrooms #viralvideos
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10mo ago
dominthekitchen
Upside Down Sausage & Garlic Mushroom Bites #recipe ⬇️ Welcome back to Upside Down Cooking and today we’re making these delightful little sausage & garlic mushroom bites. I’m layering slices of cooked leftover sausage onto an oiled and seasoned baking sheet, followed by butter, slivers of garlic and mushroom. The whole lot is draped in a blanket of puff pastry, brushed with egg wash and baked until beautifully bronzed. A quick flip over whilst we scream silently inside and we reveal the Upside Down Sausage and Garlic Mushroom Bites of joy! • 1 x 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm • Olive oil • Salt and pepper • Fresh rosemary • 2 leftover sausages (cooked) sliced into 12 thick slices • Butter • One large garlic clove – cut into 12 slivers • 6 small mushrooms cut in half (through the middle) • 1 egg, beaten You will need a large baking tray, roughly 43 x 30cm (mine is the Jelly Roll sheet from @nordicwareuk), lined with baking parchment Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the pastry and set aside. Drizzle the oil all over the baking tray and sprinkle with salt and pepper and fresh rosemary. Then lay the slices of sausage onto the tray in a 3 x 4 grid, evenly spaced apart. Lay a nob of butter onto each slice of sausage, then a sliver of garlic and a slice of mushroom. Drizzle the top with olive oil. Drape the pastry, in one sheet over the top and push down between the sausags gently with your fingers.. Using the back of a spoon or fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with egg. Bake for 30 minutes, until the pastry is golden and crisp. Remove from the oven and allow it to sit on the tray for 5 minutes. Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip over. Peel off the backing paper and using a sharp knife, cut into 12 pieces. #upsidedown #pastry #sausage #mushrooms #viralvideos
Creamy Roast Mushroom & Garlic Tagliatelle Bake #recipe ⬇️ The sun seems to be a little shy this week and I want cosy, quick and comforting food and for me, that is always pasta. Pasta is such a treat for us which seems ridiculous because it’s such a basic staple but for some reason we don’t eat a lot of it at home. Simple, all in one (except for the bit that gets whizzed up) and wonderfully tasty, it really is the cosy comfort food of pasta perfection. • 400g chestnut mushrooms – roughly chopped • 1 bulb of garlic – sliced in half across the middle • 1 tablespoon rosemary leaves • ½ white onion – cut into wedges • Olive oil • Salt and pepper • A splash of white wine (can be replaced with water) • Fresh basil • 200ml cream • 2 tablespoons Greek yoghurt • 100g fresh parmesan – finely grated • 100g fresh mozzarella ball - torn • 500g Fresh tagliatelle • 100g cavolo nero – chopped • 75g frozen peas You will need a large oven-proof roasting tin. Pre-heat the oven to 190°C (170ºC fan/375°F/Gas 5) Place the mushrooms, garlic bulb and onion wedges into the roasting tin. Season with salt and pepper and sprinkle well with rosemary leaves. Drizzle with olive oil and a slash of white wine (or water) and mix well. Roast for 20 minutes or until the garlic is soft and tender and the mushrooms and onions are cooked. Remove from the oven and allow to cool slightly whilst you cook your fresh pasta as per the packet instructions. I added the cavolo nero here too. Drain well reserving a cup-full of the pasta water. Spoon out half the roasted vegetables into a food processor and squeeze the garlic in too. Add the Greek yoghurt, grated parmesan, half the pasta water and fresh basil and whizz until smooth. Pour the sauce back into the roasting tray along with the cream, the pasta and the frozen peas and stir well, adding a little more pasta water if it needs lubricating. Tear over some fresh mozzarella and pop it back into the oven for 5 – 8 minutes to get bubbly and golden. Serve with freshly torn basil. #pasta #pastabake #mushrooms #onepot #cheese
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5mo ago
dominthekitchen
Creamy Roast Mushroom & Garlic Tagliatelle Bake #recipe ⬇️ The sun seems to be a little shy this week and I want cosy, quick and comforting food and for me, that is always pasta. Pasta is such a treat for us which seems ridiculous because it’s such a basic staple but for some reason we don’t eat a lot of it at home. Simple, all in one (except for the bit that gets whizzed up) and wonderfully tasty, it really is the cosy comfort food of pasta perfection. • 400g chestnut mushrooms – roughly chopped • 1 bulb of garlic – sliced in half across the middle • 1 tablespoon rosemary leaves • ½ white onion – cut into wedges • Olive oil • Salt and pepper • A splash of white wine (can be replaced with water) • Fresh basil • 200ml cream • 2 tablespoons Greek yoghurt • 100g fresh parmesan – finely grated • 100g fresh mozzarella ball - torn • 500g Fresh tagliatelle • 100g cavolo nero – chopped • 75g frozen peas You will need a large oven-proof roasting tin. Pre-heat the oven to 190°C (170ºC fan/375°F/Gas 5) Place the mushrooms, garlic bulb and onion wedges into the roasting tin. Season with salt and pepper and sprinkle well with rosemary leaves. Drizzle with olive oil and a slash of white wine (or water) and mix well. Roast for 20 minutes or until the garlic is soft and tender and the mushrooms and onions are cooked. Remove from the oven and allow to cool slightly whilst you cook your fresh pasta as per the packet instructions. I added the cavolo nero here too. Drain well reserving a cup-full of the pasta water. Spoon out half the roasted vegetables into a food processor and squeeze the garlic in too. Add the Greek yoghurt, grated parmesan, half the pasta water and fresh basil and whizz until smooth. Pour the sauce back into the roasting tray along with the cream, the pasta and the frozen peas and stir well, adding a little more pasta water if it needs lubricating. Tear over some fresh mozzarella and pop it back into the oven for 5 – 8 minutes to get bubbly and golden. Serve with freshly torn basil. #pasta #pastabake #mushrooms #onepot #cheese

Dominic Franks (@dominthekitchen) Instagram Stats & Analytics

Dominic Franks (@dominthekitchen) has 854K Instagram followers with a 3.16% engagement rate over the past 12 months. Across 745 posts, Dominic Franks received 1.94M total likes and 65.6M impressions, averaging 11.1K likes per post. This page tracks Dominic Franks's performance metrics, top content, and engagement trends — updated daily.

Dominic Franks (@dominthekitchen) Instagram Analytics FAQ

How many Instagram followers does Dominic Franks have?+
Dominic Franks (@dominthekitchen) has 854K Instagram followers as of February 2026.
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Dominic Franks's Instagram engagement rate is 3.16% over the last 12 months, based on 745 posts.
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Dominic Franks received 1.94M total likes across 745 posts in the last year, averaging 11.1K likes per post.
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Dominic Franks's Instagram content generated 65.6M total impressions over the last 12 months.