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MARRY ME MASH 🥔✨ Recipe below ⬇️ @cud_cooks x @robertwelchuk AD This is the ultimate recipe for luxurious mashed potato. Ultra-smooth, buttery, garlic-thyme infused, finished with white pepper and nutmeg. Make no mistake - this is pure indulgence, and it will make your guests so silent at the table. Marry Me Mash: Peel and cube 1kg Maris Piper potatoes. Add to cold salted water, bring to the boil, then simmer gently until completely tender. Drain and leave to steam dry for 20-30 minutes (this step is key for texture). Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse. Strain and keep warm. Pass the dried potatoes through a ricer, then fold through 150g melted butter. For extra smoothness, push through a fine mesh sieve. Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape. Season with fine salt, white pepper and a small grating of nutmeg. Taste and adjust. Bonus recipe - Braised Short Rib (perfect with this mash): Season 3-4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned. Remove. In the same pot soften 1 diced onion, 2 diced celery sticks and 2 diced carrots. Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs and 2 bay leaves. Deglaze with 500ml red wine, reduce slightly, then add enough beef stock (around 750ml-1L) to fully submerge the ribs. Return the ribs, cover and cook at 130°C for 4 hours until spoon tender. Remove the ribs, strain and remove the fat from the sauce (use a separator jug if you have one). Pass through a fine sieve and then reduce it until glossy and thick enough to coat the back of a spoon. Return the ribs to the sauce and baste. Silky mash. Sticky, rich beef. Absolute comfort food - elevated. #mash #potato #recipe #shortrib #cooking
9.08M
363K
1.23K
7mo ago
ed.cudlipp
MARRY ME MASH 🥔✨ Recipe below ⬇️ @cud_cooks x @robertwelchuk AD This is the ultimate recipe for luxurious mashed potato. Ultra-smooth, buttery, garlic-thyme infused, finished with white pepper and nutmeg. Make no mistake - this is pure indulgence, and it will make your guests so silent at the table. Marry Me Mash: Peel and cube 1kg Maris Piper potatoes. Add to cold salted water, bring to the boil, then simmer gently until completely tender. Drain and leave to steam dry for 20-30 minutes (this step is key for texture). Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse. Strain and keep warm. Pass the dried potatoes through a ricer, then fold through 150g melted butter. For extra smoothness, push through a fine mesh sieve. Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape. Season with fine salt, white pepper and a small grating of nutmeg. Taste and adjust. Bonus recipe - Braised Short Rib (perfect with this mash): Season 3-4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned. Remove. In the same pot soften 1 diced onion, 2 diced celery sticks and 2 diced carrots. Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs and 2 bay leaves. Deglaze with 500ml red wine, reduce slightly, then add enough beef stock (around 750ml-1L) to fully submerge the ribs. Return the ribs, cover and cook at 130°C for 4 hours until spoon tender. Remove the ribs, strain and remove the fat from the sauce (use a separator jug if you have one). Pass through a fine sieve and then reduce it until glossy and thick enough to coat the back of a spoon. Return the ribs to the sauce and baste. Silky mash. Sticky, rich beef. Absolute comfort food - elevated. #mash #potato #recipe #shortrib #cooking
LEMON BRÛLÉE 🍋 RECIPE ⬇️ This is a very simple but incredibly effective dessert. I saw a bunch of these recipes going around last summer, and thought I’d give it a go - well worth it - it’s effectively a lemon posset with a brûlée top. Delicious and so easy. - Using 4 lemons (get ones without wax on the shell, as will use the zest), split 3 of them in half lengthways and remove the flesh - Pass the flesh through a sieve measure out around 110ml, and reserve it in a bowl - In a saucepan add 500ml whipping cream, 120g white sugar, and the zest from the 4th lemon. Bring to a simmer and reduce slightly until it coats the back of a spoon - Pour the mixture back into the lemon shells and chill in the fridge for 6 hours or overnight - Top with brown sugar and use a torch to melt / brown it - Serve once the sugar has set hard #lemon #dessert #brulee #posset #cooking
4.18M
167K
1.05K
3mo ago
ed.cudlipp
LEMON BRÛLÉE 🍋 RECIPE ⬇️ This is a very simple but incredibly effective dessert. I saw a bunch of these recipes going around last summer, and thought I’d give it a go - well worth it - it’s effectively a lemon posset with a brûlée top. Delicious and so easy. - Using 4 lemons (get ones without wax on the shell, as will use the zest), split 3 of them in half lengthways and remove the flesh - Pass the flesh through a sieve measure out around 110ml, and reserve it in a bowl - In a saucepan add 500ml whipping cream, 120g white sugar, and the zest from the 4th lemon. Bring to a simmer and reduce slightly until it coats the back of a spoon - Pour the mixture back into the lemon shells and chill in the fridge for 6 hours or overnight - Top with brown sugar and use a torch to melt / brown it - Serve once the sugar has set hard #lemon #dessert #brulee #posset #cooking
WHIPPED HONEY COFFEE // AFFOGATO ☕️🍯🍦 This is literally the easiest dessert in the world, and probably the biggest taste-return on time taken. This is Whipped Honey Coffee; a creamy, sweet coffee mixture served over vanilla ice cream. - Whisk 150g runny honey with an electric whisk until thickened (around 5 minutes) - Add 20g good quality instant coffee and 50ml hot water. Whisk for a further 5-10 minutes until thickened - Optional - add dark chocolate shavings - Serve over ice cream #desserts #whippedcoffee #coffee #affogato #recipe
3.48M
139K
1.16K
7mo ago
ed.cudlipp
WHIPPED HONEY COFFEE // AFFOGATO ☕️🍯🍦 This is literally the easiest dessert in the world, and probably the biggest taste-return on time taken. This is Whipped Honey Coffee; a creamy, sweet coffee mixture served over vanilla ice cream. - Whisk 150g runny honey with an electric whisk until thickened (around 5 minutes) - Add 20g good quality instant coffee and 50ml hot water. Whisk for a further 5-10 minutes until thickened - Optional - add dark chocolate shavings - Serve over ice cream #desserts #whippedcoffee #coffee #affogato #recipe
GIANT CRUNCHY MERINGUES 🧁 RECIPE ⬇️ These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. I’ve always liked them also uncooked in the middle; fluffy and delicious! Dead simple to make, and they look incredible. - Preheat your oven to 110°C and line two baking sheets with parchment - Separate 6 eggs into yolks and whites (reserve the yolks for crème anglais - recipe incoming) - Whisk the whites until they hold firm peaks, then add 300g caster sugar one tablespoon at a time with the mixer still running - this takes around 8 minutes. The mixture should be thick, glossy, and feel smooth between your fingers - Fold in 1 tsp white wine vinegar and 1 tsp cornflour - Drop large freeform mounds onto the trays - roughly hand-sized - and pull up rough peaks with the back of your spoon - Bake for 1 hour 15 minutes, then turn the oven off and leave them inside with the door closed for at least 1.5 hours - They’re ready when they lift cleanly off the parchment and sound hollow when tapped #meringue #dessert #baking #homemade #cooking
2.64M
106K
1.19K
2mo ago
ed.cudlipp
GIANT CRUNCHY MERINGUES 🧁 RECIPE ⬇️ These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. I’ve always liked them also uncooked in the middle; fluffy and delicious! Dead simple to make, and they look incredible. - Preheat your oven to 110°C and line two baking sheets with parchment - Separate 6 eggs into yolks and whites (reserve the yolks for crème anglais - recipe incoming) - Whisk the whites until they hold firm peaks, then add 300g caster sugar one tablespoon at a time with the mixer still running - this takes around 8 minutes. The mixture should be thick, glossy, and feel smooth between your fingers - Fold in 1 tsp white wine vinegar and 1 tsp cornflour - Drop large freeform mounds onto the trays - roughly hand-sized - and pull up rough peaks with the back of your spoon - Bake for 1 hour 15 minutes, then turn the oven off and leave them inside with the door closed for at least 1.5 hours - They’re ready when they lift cleanly off the parchment and sound hollow when tapped #meringue #dessert #baking #homemade #cooking
ULTIMATE BBQ BUTTER 🧈 Here’s one I can’t get enough of this summer - it goes well with everything from grilled prawns to meat to chicken wings. Recipe below: Blitz the below in a food processor: - 3 green chillies - 3 garlic cloves - 2 spring onions - handful of Thai basil - large handful of coriander - zest and juice of one lime - 2 tbsp ground coriander - 2 tbsp ground cumin - generous pinch of salt Add 250g room temperature butter and blitz again to combine. #butter #food #recipe #bbq #summer
2.39M
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783
2mo ago
ed.cudlipp
ULTIMATE BBQ BUTTER 🧈 Here’s one I can’t get enough of this summer - it goes well with everything from grilled prawns to meat to chicken wings. Recipe below: Blitz the below in a food processor: - 3 green chillies - 3 garlic cloves - 2 spring onions - handful of Thai basil - large handful of coriander - zest and juice of one lime - 2 tbsp ground coriander - 2 tbsp ground cumin - generous pinch of salt Add 250g room temperature butter and blitz again to combine. #butter #food #recipe #bbq #summer
GLAZED ROAST DUCK / ORANGE SAUCE 🍊🦆✨ @cud_cooks x @robertwelchuk AD Crisp skin, pink breast, slow-cooked legs, and a glossy spiced glaze - finished with a rich orange sauce flambéed with Grand Marnier. A stunning winter centrepiece. RECIPE ⬇️ Salt a 2.2kg whole duck all over and leave uncovered in the fridge overnight. Break it down into the legs, wing tips, and crown (two breasts together), and score the breast skin (don’t cut the meat). Roast the legs & wing tips at 150°C for 1 hour until tender. Whilst they are cooking, make the glaze: In a pan combine 1 cinnamon stick, 2 star anise, 4cm sliced ginger, 2 tbsp brown sugar, 2 tbsp honey, zest of 1 orange, 2 tbsp white wine vinegar, 2 tbsp soy sauce, 200ml orange juice. Bring to a boil and reduce until thick, glossy, and able to coat a spoon. Remove the legs and increase the oven to 210°C. Add legs, wing tips and crown to a 316 Series Low Casserole pan. Brush with glaze → roast 10 mins, glaze again → roast 10 mins, glaze again → roast final 10 mins. Keep an eye on the breast and remove once it hits 50°C internal (rising to ~55°C as it rests), and rest uncovered in a warm place (e.g. a warming oven)/ Whilst resting, make the orange sauce. In a pan, melt 30g butter and soften 2 sprig rosemary and 2 sprigs thyme. Add 150ml Grand Marnier and flambée. Add 500ml chicken stock, 1 tbsp honey, 1 tsp Dijon mustard, 150ml orange juice, and simmer for 15 minutes. Strain, and finish with butter and season with salt & pepper. Add a cornflour slurry (1 tsp cornflour + 1 tbsp water to start) - add more as needed. Sauce should be glossy and lightly thickened, not gloopy. Stir in 1–2 oranges, segmented. #roast #duck #oranges #recipe #cooking #christmas #dinner Carve the rested duck and spoon over the orange sauce and finish with extra orange segments.
1.79M
71.7K
623
10mo ago
ed.cudlipp
GLAZED ROAST DUCK / ORANGE SAUCE 🍊🦆✨ @cud_cooks x @robertwelchuk AD Crisp skin, pink breast, slow-cooked legs, and a glossy spiced glaze - finished with a rich orange sauce flambéed with Grand Marnier. A stunning winter centrepiece. RECIPE ⬇️ Salt a 2.2kg whole duck all over and leave uncovered in the fridge overnight. Break it down into the legs, wing tips, and crown (two breasts together), and score the breast skin (don’t cut the meat). Roast the legs & wing tips at 150°C for 1 hour until tender. Whilst they are cooking, make the glaze: In a pan combine 1 cinnamon stick, 2 star anise, 4cm sliced ginger, 2 tbsp brown sugar, 2 tbsp honey, zest of 1 orange, 2 tbsp white wine vinegar, 2 tbsp soy sauce, 200ml orange juice. Bring to a boil and reduce until thick, glossy, and able to coat a spoon. Remove the legs and increase the oven to 210°C. Add legs, wing tips and crown to a 316 Series Low Casserole pan. Brush with glaze → roast 10 mins, glaze again → roast 10 mins, glaze again → roast final 10 mins. Keep an eye on the breast and remove once it hits 50°C internal (rising to ~55°C as it rests), and rest uncovered in a warm place (e.g. a warming oven)/ Whilst resting, make the orange sauce. In a pan, melt 30g butter and soften 2 sprig rosemary and 2 sprigs thyme. Add 150ml Grand Marnier and flambée. Add 500ml chicken stock, 1 tbsp honey, 1 tsp Dijon mustard, 150ml orange juice, and simmer for 15 minutes. Strain, and finish with butter and season with salt & pepper. Add a cornflour slurry (1 tsp cornflour + 1 tbsp water to start) - add more as needed. Sauce should be glossy and lightly thickened, not gloopy. Stir in 1–2 oranges, segmented. #roast #duck #oranges #recipe #cooking #christmas #dinner Carve the rested duck and spoon over the orange sauce and finish with extra orange segments.
TIGER PRAWNS / CORIANDER LIME CHILLI BUTTER 🦐 Coriander, lime, green chilli butter: - In a processor put 3 green chillies, 3 garlic cloves, handful Thai basil, large handful coriander, 2 whole spring onions, lime zest and juice of 1 lime, 1 tbsp ground coriander, 1 tbsp ground coriander, and a generous pinch of salt. Process until chopped - Add 250g pack of unsalted butter, at room temp, and process until combined. Set aside Prawns: - Take 4 large tiger prawns. Snip through between the legs, run a knife through, and split in half lengthways (keeping as 1 piece). Remove the sack from the back - Place on a hot coal BBQ, shell side down until charred and meat is cooked mostly through but not all the way. Remove from heat - In a tray on the BBQ, melt some of the butter. One melted, cook the prawns flesh side down for 20-30s to finish them Serving - Serve the prawns on a platter, covered in the butter, with fresh coriander and lime #cooking #food #prawns #bbq #summer
1.74M
69.7K
468
3mo ago
ed.cudlipp
TIGER PRAWNS / CORIANDER LIME CHILLI BUTTER 🦐 Coriander, lime, green chilli butter: - In a processor put 3 green chillies, 3 garlic cloves, handful Thai basil, large handful coriander, 2 whole spring onions, lime zest and juice of 1 lime, 1 tbsp ground coriander, 1 tbsp ground coriander, and a generous pinch of salt. Process until chopped - Add 250g pack of unsalted butter, at room temp, and process until combined. Set aside Prawns: - Take 4 large tiger prawns. Snip through between the legs, run a knife through, and split in half lengthways (keeping as 1 piece). Remove the sack from the back - Place on a hot coal BBQ, shell side down until charred and meat is cooked mostly through but not all the way. Remove from heat - In a tray on the BBQ, melt some of the butter. One melted, cook the prawns flesh side down for 20-30s to finish them Serving - Serve the prawns on a platter, covered in the butter, with fresh coriander and lime #cooking #food #prawns #bbq #summer
A BRITISH CLASSIC - FISH & CHIPS 🇬🇧🐟🍟 @ed.cudlipp x @waitrose AD There are few things better than proper fish and chips. For this one I went all in and made everything from scratch using ingredients from @waitrose - crispy, golden cod, double-fried chips, homemade tartare sauce, all finished with Waitrose Chip Shop Curry Sauce. The cod came fresh from the Waitrose fish counter (all Waitrose fish is responsibly sourced). Recipe (serves 2): -Peel 5–6 Maris Piper potatoes, cut into chunky chips and rinse until water runs clear. Add to salted cold water, bring to the boil and cook ~7 mins until just tender. -Drain, steam dry, then fry at 135°C for ~6 mins. Remove and cool completely. - Tartare sauce: make mayo by blending 2 egg yolks, 1 tsp Dijon mustard, ½ lemon juice, 2 tbsp chardonnay vinegar, pinch sugar + salt, then slowly add 150g veg oil + 100g rapeseed oil. Mix 6 tbsp with chopped cornichons, capers, lemon juice, parsley + tarragon. Chill. - Batter: whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder + salt. Add 200ml cold beer + 200ml sparkling water to form a loose batter. - Lightly flour and batter two cod fillets from the Waitrose fish counter. - Fry chips again at 185°C for ~5 mins until golden and crisp. Season well. - Fry fish at 180°C for 5–8 mins until crisp and golden. Season. - Warm Waitrose Chip Shop Curry Sauce and serve with fish, chips and tartare. Golden fish. Proper chips. Curry sauce on the side. Exactly how it should be. #fishandchips #british #cooking #recipe #HomeOfFoodLovers
1.62M
64.9K
1.22K
6mo ago
ed.cudlipp
A BRITISH CLASSIC - FISH & CHIPS 🇬🇧🐟🍟 @ed.cudlipp x @waitrose AD There are few things better than proper fish and chips. For this one I went all in and made everything from scratch using ingredients from @waitrose - crispy, golden cod, double-fried chips, homemade tartare sauce, all finished with Waitrose Chip Shop Curry Sauce. The cod came fresh from the Waitrose fish counter (all Waitrose fish is responsibly sourced). Recipe (serves 2): -Peel 5–6 Maris Piper potatoes, cut into chunky chips and rinse until water runs clear. Add to salted cold water, bring to the boil and cook ~7 mins until just tender. -Drain, steam dry, then fry at 135°C for ~6 mins. Remove and cool completely. - Tartare sauce: make mayo by blending 2 egg yolks, 1 tsp Dijon mustard, ½ lemon juice, 2 tbsp chardonnay vinegar, pinch sugar + salt, then slowly add 150g veg oil + 100g rapeseed oil. Mix 6 tbsp with chopped cornichons, capers, lemon juice, parsley + tarragon. Chill. - Batter: whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder + salt. Add 200ml cold beer + 200ml sparkling water to form a loose batter. - Lightly flour and batter two cod fillets from the Waitrose fish counter. - Fry chips again at 185°C for ~5 mins until golden and crisp. Season well. - Fry fish at 180°C for 5–8 mins until crisp and golden. Season. - Warm Waitrose Chip Shop Curry Sauce and serve with fish, chips and tartare. Golden fish. Proper chips. Curry sauce on the side. Exactly how it should be. #fishandchips #british #cooking #recipe #HomeOfFoodLovers
BEEF WELLINGTON / RED WINE JUS 🥩🍷 You all loved this video last Christmas, so here it is again! A favourite festive centerpiece: Beef Wellington! Perfect for Christmas, this version features a 1kg beef fillet, a rich chestnut and mushroom duxelles with a hint of truffle oil, and golden puff pastry topped with a thyme-studded lattice. It’s paired with a rich, silky red wine jus for an unforgettable main dish. Full recipe below: Prepare the beef: Sear a 1kg center-cut beef fillet in the Campden Low Casserole Pot until golden on all sides (1-2 min per side). Cool, then brush with mustard. Make the duxelles: In the same pot, cook 2 diced shallots in 30g butter and 2 tbsp truffle oil until softened. Add 500g finely chopped mushrooms, 100g finely chopped chestnuts, finely chopped thyme, rosemary and garlic. Cook until all moisture evaporates and cool. Spinach crepes: Blanch 100g spinach and refresh in ice water. Blend spinach with 150g milk, then whisk into 2 eggs and 100g plain flour. Cook 4 thin crepes in a non-stick pan and cool. Assemble: On cling film, lay the crepes flat, overlap with 8 slices of prosciutto, and spread duxelles to 0.5cm layer. Roll tightly around the beef using cling film, chill to set. Wrap the beef in puff pastry, add a lattice top (using a lattice cutter), and brush with egg wash. Garnish the gaps in the lattice with sprigs of thyme Bake: Bake at 200°C for 30 minutes. Rest for 15 minutes. Red wine jus: Roast 1kg beef bones, 2 marrow bones, 500g beef offcuts, and 4 shallots at 220°C until browned - around 30 mins. Add to a Campden Saucepan and add 500ml red wine, and bring to boil. Then add 1l water, thyme, rosemary, bay leaves, and peppercorns. Simmer for 3-4 hours, strain, and reduce to a silky jus that coats a spoon. Season to taste. Slice the Wellington (1.5 inches), serve with jus, and enjoy this show-stopping dish! #beefwellington #beef #christmas #recipe #steak #christmasdinner
1.20M
48.1K
943
10mo ago
ed.cudlipp
BEEF WELLINGTON / RED WINE JUS 🥩🍷 You all loved this video last Christmas, so here it is again! A favourite festive centerpiece: Beef Wellington! Perfect for Christmas, this version features a 1kg beef fillet, a rich chestnut and mushroom duxelles with a hint of truffle oil, and golden puff pastry topped with a thyme-studded lattice. It’s paired with a rich, silky red wine jus for an unforgettable main dish. Full recipe below: Prepare the beef: Sear a 1kg center-cut beef fillet in the Campden Low Casserole Pot until golden on all sides (1-2 min per side). Cool, then brush with mustard. Make the duxelles: In the same pot, cook 2 diced shallots in 30g butter and 2 tbsp truffle oil until softened. Add 500g finely chopped mushrooms, 100g finely chopped chestnuts, finely chopped thyme, rosemary and garlic. Cook until all moisture evaporates and cool. Spinach crepes: Blanch 100g spinach and refresh in ice water. Blend spinach with 150g milk, then whisk into 2 eggs and 100g plain flour. Cook 4 thin crepes in a non-stick pan and cool. Assemble: On cling film, lay the crepes flat, overlap with 8 slices of prosciutto, and spread duxelles to 0.5cm layer. Roll tightly around the beef using cling film, chill to set. Wrap the beef in puff pastry, add a lattice top (using a lattice cutter), and brush with egg wash. Garnish the gaps in the lattice with sprigs of thyme Bake: Bake at 200°C for 30 minutes. Rest for 15 minutes. Red wine jus: Roast 1kg beef bones, 2 marrow bones, 500g beef offcuts, and 4 shallots at 220°C until browned - around 30 mins. Add to a Campden Saucepan and add 500ml red wine, and bring to boil. Then add 1l water, thyme, rosemary, bay leaves, and peppercorns. Simmer for 3-4 hours, strain, and reduce to a silky jus that coats a spoon. Season to taste. Slice the Wellington (1.5 inches), serve with jus, and enjoy this show-stopping dish! #beefwellington #beef #christmas #recipe #steak #christmasdinner
WHIPPED FETA 🥗 Lots of you asking for the Whipped Feta - here it is! Pat 400g Greek Feta PDO dry and blitz until fine and sandy. Add 150g Greek Yoghurt, 1 grated garlic clove and the zest and half the juice of 1 lemon, then blitz until smooth. With the motor running, stream in 2 tbsp olive oil until glossy and aerated. Top with olive oil, chilli oil, cucumber, fresh herbs, and any meat / fish / salad of your choice. #cooking #food #dinner #recipe #summer
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3mo ago
ed.cudlipp
WHIPPED FETA 🥗 Lots of you asking for the Whipped Feta - here it is! Pat 400g Greek Feta PDO dry and blitz until fine and sandy. Add 150g Greek Yoghurt, 1 grated garlic clove and the zest and half the juice of 1 lemon, then blitz until smooth. With the motor running, stream in 2 tbsp olive oil until glossy and aerated. Top with olive oil, chilli oil, cucumber, fresh herbs, and any meat / fish / salad of your choice. #cooking #food #dinner #recipe #summer
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in the Robert Welch 316 Series Frying Pan, from cooking the chicken to going straight back onto the hob for the beans. I used Robert Welch Professional Knives for all the prep. Full online recipe link in my bio! RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 1-2 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #recipe #autumn
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1mo ago
ed.cudlipp
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in the Robert Welch 316 Series Frying Pan, from cooking the chicken to going straight back onto the hob for the beans. I used Robert Welch Professional Knives for all the prep. Full online recipe link in my bio! RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 1-2 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #recipe #autumn
CRÈME ANGLAISE 🥚ULTIMATE SUMMER DESSERT PART 2/3 ⬇️ This is a game changer for any dessert - fruit, cake, meringue, whatever you like. It’s effectively a thinner vanilla custard, with a French name. It’s not hard to make, but there’s a couple of things to get right. To serve 4 people: - Split a vanilla pod lengthways, scrape out the seeds and add both the seeds and the pod to 400ml whole milk in a saucepan. Heat until just steaming, then leave to infuse for 10 minutes. Remove the pods - Whisk 4 egg yolks with 65g caster sugar by hand until pale and slightly thickened - Pour the warm milk slowly into the yolks, whisking constantly, then return everything to the pan - Cook over medium-low heat, stirring continuously, until the sauce coats the back of a spoon - around 82°C. Do not let it boil - Strain immediately into a bowl set over ice and stir until cool - Press clingfilm directly onto the surface and refrigerate until cold - Serve poured cold around the base of the meringues, or any dessert of your choice #cremeanglaise #vanilla #dessert #cooking #recipe
528K
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2mo ago
ed.cudlipp
CRÈME ANGLAISE 🥚ULTIMATE SUMMER DESSERT PART 2/3 ⬇️ This is a game changer for any dessert - fruit, cake, meringue, whatever you like. It’s effectively a thinner vanilla custard, with a French name. It’s not hard to make, but there’s a couple of things to get right. To serve 4 people: - Split a vanilla pod lengthways, scrape out the seeds and add both the seeds and the pod to 400ml whole milk in a saucepan. Heat until just steaming, then leave to infuse for 10 minutes. Remove the pods - Whisk 4 egg yolks with 65g caster sugar by hand until pale and slightly thickened - Pour the warm milk slowly into the yolks, whisking constantly, then return everything to the pan - Cook over medium-low heat, stirring continuously, until the sauce coats the back of a spoon - around 82°C. Do not let it boil - Strain immediately into a bowl set over ice and stir until cool - Press clingfilm directly onto the surface and refrigerate until cold - Serve poured cold around the base of the meringues, or any dessert of your choice #cremeanglaise #vanilla #dessert #cooking #recipe
VANILLA & RASPBERRY POACHED PEACHES 🍑 RECIPE ⬇️ This is the perfect summer dessert; delicious by itself or as a base for other things (shown here with berries, creme anglaise, and meringue). Simple, beautiful, and they can be made the day before.
 * Add 600ml water, 200g caster sugar, juice of half a lemon, 2-3 vanilla pods (halved) and 150g raspberries to a wide saucepan. Bring to a simmer, crush the raspberries lightly with a spoon, and simmer for 30 minutes * Strain out all the solids and return the liquid to the pan * Score a small X in the base of 4-6 peaches and lower them into the simmering syrup. Poach for 20-30 mins until they yield to a skewer but still hold their shape * Lift out with a slotted spoon. Once cool enough to handle, peel off the skins, halve and remove the stones * Place in a container and pour over enough syrup to cover. Refrigerate for at least an hour - the longer they sit, the deeper the colour * Reduce the remaining syrup by half over a medium heat until glossy. Cool and use as a drizzle to serve #recipe #dessert #cooking #summer #food
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ed.cudlipp
VANILLA & RASPBERRY POACHED PEACHES 🍑 RECIPE ⬇️ This is the perfect summer dessert; delicious by itself or as a base for other things (shown here with berries, creme anglaise, and meringue). Simple, beautiful, and they can be made the day before.
 * Add 600ml water, 200g caster sugar, juice of half a lemon, 2-3 vanilla pods (halved) and 150g raspberries to a wide saucepan. Bring to a simmer, crush the raspberries lightly with a spoon, and simmer for 30 minutes * Strain out all the solids and return the liquid to the pan * Score a small X in the base of 4-6 peaches and lower them into the simmering syrup. Poach for 20-30 mins until they yield to a skewer but still hold their shape * Lift out with a slotted spoon. Once cool enough to handle, peel off the skins, halve and remove the stones * Place in a container and pour over enough syrup to cover. Refrigerate for at least an hour - the longer they sit, the deeper the colour * Reduce the remaining syrup by half over a medium heat until glossy. Cool and use as a drizzle to serve #recipe #dessert #cooking #summer #food
MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD One of my favourite ways to cook chicken in summer. A whole chicken broken down, marinated overnight in yoghurt, lemon, garlic and spices (the yoghurt tenderises the meat beautifully), then grilled low and slow over charcoal and served with an outrageous mojo rojo made from charred peppers, chilli and almonds. Big flavour, simple technique, proper BBQ food. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and, using Robert Welch professional knives, break it down into breasts, legs and wings (save the carcass for stock). For the marinade, mix 200g Greek yoghurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp fine salt and 1 tsp black pepper. Coat the chicken thoroughly and marinate for at least 3 hours, ideally overnight. Mojo rojo: Char 4 long sweet red peppers over the BBQ until blackened all over, then peel off the skins. Add to a blender with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 2tbsp lemon juice, 75g almonds (for body and texture), 120ml olive oil and 1 tsp salt. Blend until smooth. To cook: Build a nice even bed of charcoal and keep the heat relatively low - no raging inferno. Cook the breasts for about 10 mins, the legs for 20–30 mins, turning regularly until beautifully charred and cooked through. Burn a couple of lemon halves alongside. To serve: Spread the mojo rojo onto a plate, top with the chicken, finish with fresh coriander, sliced chilli and the burnt lemon. Smoky, juicy, spicy, bright. Unreal. #chicken #cooking #bbq #grill #summer
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ed.cudlipp
MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ @ed.cudlipp x @robertwelchuk AD One of my favourite ways to cook chicken in summer. A whole chicken broken down, marinated overnight in yoghurt, lemon, garlic and spices (the yoghurt tenderises the meat beautifully), then grilled low and slow over charcoal and served with an outrageous mojo rojo made from charred peppers, chilli and almonds. Big flavour, simple technique, proper BBQ food. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and, using Robert Welch professional knives, break it down into breasts, legs and wings (save the carcass for stock). For the marinade, mix 200g Greek yoghurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp fine salt and 1 tsp black pepper. Coat the chicken thoroughly and marinate for at least 3 hours, ideally overnight. Mojo rojo: Char 4 long sweet red peppers over the BBQ until blackened all over, then peel off the skins. Add to a blender with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 2tbsp lemon juice, 75g almonds (for body and texture), 120ml olive oil and 1 tsp salt. Blend until smooth. To cook: Build a nice even bed of charcoal and keep the heat relatively low - no raging inferno. Cook the breasts for about 10 mins, the legs for 20–30 mins, turning regularly until beautifully charred and cooked through. Burn a couple of lemon halves alongside. To serve: Spread the mojo rojo onto a plate, top with the chicken, finish with fresh coriander, sliced chilli and the burnt lemon. Smoky, juicy, spicy, bright. Unreal. #chicken #cooking #bbq #grill #summer
MEDITERRANEAN ROAST TOMATOES & BAKED COD 🍅 RECIPE ⬇️ This is an absolute winner for summer - it’s light, easy, delicious, and super quick to make. It’ll do as a weeknight dinner or for a dinner party. MEDITERRANEAN TOMATOES - Put a load of in season tomatoes in a pan (whatever you can get your hands on - I used a couple of boxes of little heirloom tomatoes), cover in olive oil, a whole garlic bulb sliced in half, lots of salt, pepper, and a tablespoon of chilli flakes - Roast at 200C for around 40 mins, but check at 30 mins. They should be blistered and softened. Remove the cooked garlic - Add a jar of butter beans (and stock from the jar), tablespoon of capers, handful of olives, zest of half a lemon, and a bunch of torn fresh basil. Squeeze in the cooked garlic - Mix and warm through on the hob for about 5 mins COD - Cover a high quality cod fillet in olive oil and salt, and bake at 200C for 8-10 mins. Rest for 5 mins. It should be glossy and just cooked SERVING - Serve in a big bowl, place the cod on top, and coat in olive oil, salt, basil, and serve with a lemon wedge Beans @boldbeanco #recipe #healthy #mediterranean #fish #tomatoes
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ed.cudlipp
MEDITERRANEAN ROAST TOMATOES & BAKED COD 🍅 RECIPE ⬇️ This is an absolute winner for summer - it’s light, easy, delicious, and super quick to make. It’ll do as a weeknight dinner or for a dinner party. MEDITERRANEAN TOMATOES - Put a load of in season tomatoes in a pan (whatever you can get your hands on - I used a couple of boxes of little heirloom tomatoes), cover in olive oil, a whole garlic bulb sliced in half, lots of salt, pepper, and a tablespoon of chilli flakes - Roast at 200C for around 40 mins, but check at 30 mins. They should be blistered and softened. Remove the cooked garlic - Add a jar of butter beans (and stock from the jar), tablespoon of capers, handful of olives, zest of half a lemon, and a bunch of torn fresh basil. Squeeze in the cooked garlic - Mix and warm through on the hob for about 5 mins COD - Cover a high quality cod fillet in olive oil and salt, and bake at 200C for 8-10 mins. Rest for 5 mins. It should be glossy and just cooked SERVING - Serve in a big bowl, place the cod on top, and coat in olive oil, salt, basil, and serve with a lemon wedge Beans @boldbeanco #recipe #healthy #mediterranean #fish #tomatoes
Duck breast // fig & port reduction 🦆🍷RECIPE ⬇️ Duck - Start with a good quality duck breast. Score the fat without cutting into the meat, and bring the breast up to room temperature - Season the fat with fine salt and place fat side down in a cold pan. Turn onto medium heat and gently render the fat until most of it is in the pan and the skin is crispy - Season the meat side, and sear on high heat. Remove from the pan and add to a 180C oven for 8-10 minutes (if a very large breast, go for 10). - Remove from oven and rest in a warm place for 20 minutes (e.g. a warming oven set to 40C) Sauce - Remove most of the duck fat from the pan but leave a little. Add in 2 diced shallots and 6 quartered figs. Soften for around 10 minutes - Add around 250ml port, sprigs of thyme, 2 tbsp runny honey, 2 tbsp balsamic vinegar, 400ml fresh chicken stock. Bring to boil and simmer until figs have broken down (around 10 mins - they should be very soft) - Pass through a fine sieve, mashing figs into sieve. Reduce by half and add around 50g butter to finish. Check seasoning Serve the duck sliced with the sauce and fresh figs. Duck @gingerpigltd Ingredients @waitrose Knives and pans @robertwelchuk #duck #meat #cooking #recipe #dinner
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ed.cudlipp
Duck breast // fig & port reduction 🦆🍷RECIPE ⬇️ Duck - Start with a good quality duck breast. Score the fat without cutting into the meat, and bring the breast up to room temperature - Season the fat with fine salt and place fat side down in a cold pan. Turn onto medium heat and gently render the fat until most of it is in the pan and the skin is crispy - Season the meat side, and sear on high heat. Remove from the pan and add to a 180C oven for 8-10 minutes (if a very large breast, go for 10). - Remove from oven and rest in a warm place for 20 minutes (e.g. a warming oven set to 40C) Sauce - Remove most of the duck fat from the pan but leave a little. Add in 2 diced shallots and 6 quartered figs. Soften for around 10 minutes - Add around 250ml port, sprigs of thyme, 2 tbsp runny honey, 2 tbsp balsamic vinegar, 400ml fresh chicken stock. Bring to boil and simmer until figs have broken down (around 10 mins - they should be very soft) - Pass through a fine sieve, mashing figs into sieve. Reduce by half and add around 50g butter to finish. Check seasoning Serve the duck sliced with the sauce and fresh figs. Duck @gingerpigltd Ingredients @waitrose Knives and pans @robertwelchuk #duck #meat #cooking #recipe #dinner
CHINESE STEAMED EGG 🥚🌶️ RECIPE ⬇️ One of my all time favourite breakfasts. Super simple, packed with protein, and absolutely delicious. - Crack 3 eggs into a bowl, weigh them (write it down), and mix - Zero the scales, and then add warm (not hot!) chicken stock until you have a ratio of 1 part egg to 1.5 parts stock (take the weight of your eggs and multiply by 1.5, and add that amount of stock. For example if you have 170g eggs, you need 255g stock) - Gently combine without causing bubbles, and pass through a sieve - Heat a bowl in a steamer (critical!). Then add eggs to the bowl, cling film the top, and steam for 10 minutes. Turn heat off and sit in steamer for further 5 minutes - Slice the cooked egg, and add sesame oil, sesame seeds, chilli oil, soy sauce, and spring onion #egg #breakfast #china #cooking #steamedegg
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ed.cudlipp
CHINESE STEAMED EGG 🥚🌶️ RECIPE ⬇️ One of my all time favourite breakfasts. Super simple, packed with protein, and absolutely delicious. - Crack 3 eggs into a bowl, weigh them (write it down), and mix - Zero the scales, and then add warm (not hot!) chicken stock until you have a ratio of 1 part egg to 1.5 parts stock (take the weight of your eggs and multiply by 1.5, and add that amount of stock. For example if you have 170g eggs, you need 255g stock) - Gently combine without causing bubbles, and pass through a sieve - Heat a bowl in a steamer (critical!). Then add eggs to the bowl, cling film the top, and steam for 10 minutes. Turn heat off and sit in steamer for further 5 minutes - Slice the cooked egg, and add sesame oil, sesame seeds, chilli oil, soy sauce, and spring onion #egg #breakfast #china #cooking #steamedegg
PERFECT PORK BELLY 🐖🔥 @cud_cooks x @robertwelchuk AD Crispy skin, tender meat, caramelised fennel, and a rich cider gravy - this is the perfect pork belly. Slow-roasted for tenderness, finished at high heat for crackling, and served with roasted fennel, shallots, apples, and thyme. Recipe below ⬇️ Pork: Place a 2.5kg pork belly in the fridge uncovered overnight. Next day, wrap foil so it covers just the meat, leaving skin exposed. Brush with olive oil, season with salt, and roast at 140°C for 2½ hours. Veg: In a casserole pot, combine 2 quartered fennel bulbs, 6 halved shallots, 1 halved garlic bulb, 2 apples (cut into sixths), thyme, fennel seeds, salt, pepper, and olive oil. Roast for 1 hour in the same oven. Combine: Pour pork juices into the veg, then roast both together at 240°C for 30-40 mins to crisp the skin. Remove the pork and rest uncovered Gravy: Deglaze the casserole with 1-2 bottles cider, boil, strain, and reduce until glossy. Serve the veg in a dish, spoon over the cider gravy, and slice the pork to serve on top. #porkbelly #pork #roast #recipe
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ed.cudlipp
PERFECT PORK BELLY 🐖🔥 @cud_cooks x @robertwelchuk AD Crispy skin, tender meat, caramelised fennel, and a rich cider gravy - this is the perfect pork belly. Slow-roasted for tenderness, finished at high heat for crackling, and served with roasted fennel, shallots, apples, and thyme. Recipe below ⬇️ Pork: Place a 2.5kg pork belly in the fridge uncovered overnight. Next day, wrap foil so it covers just the meat, leaving skin exposed. Brush with olive oil, season with salt, and roast at 140°C for 2½ hours. Veg: In a casserole pot, combine 2 quartered fennel bulbs, 6 halved shallots, 1 halved garlic bulb, 2 apples (cut into sixths), thyme, fennel seeds, salt, pepper, and olive oil. Roast for 1 hour in the same oven. Combine: Pour pork juices into the veg, then roast both together at 240°C for 30-40 mins to crisp the skin. Remove the pork and rest uncovered Gravy: Deglaze the casserole with 1-2 bottles cider, boil, strain, and reduce until glossy. Serve the veg in a dish, spoon over the cider gravy, and slice the pork to serve on top. #porkbelly #pork #roast #recipe
LAMB SHANK PIE 🥧 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD The ultimate autumn pie! Lamb shanks slowly braised in red wine, rosemary and thyme until falling apart, then shredded with golden mushrooms, carrots, fresh parsley and a rich red wine gravy. All encased in crisp shortcrust pastry with a deeply golden puff pastry lid. I used the Robert Welch 316 Series Low Casserole to braise the lamb, the 316 Series Stainless Frying Pan for the vegetables and Robert Welch Professional Knives for all the prep. Full online recipe linked in my bio! RECIPE (serves 6–8) 1. Season 4 lamb shanks generously with salt and pepper. Heat 2 tbsp olive oil in a casserole over medium-high heat and brown on all sides for 8–10 mins. Remove and set aside. 2. Add 2 diced onions, 2 diced carrots and 2 diced celery sticks. Cook for 8–10 mins, then add 2 tbsp tomato purée and cook for another 2 mins. 3. Pour in 500ml red wine and reduce by at least half. Add 750ml beef/lamb stock, 1 tbsp Worcestershire sauce, 1 tbsp redcurrant jelly, 1 halved garlic bulb, 3 rosemary sprigs, 6 thyme sprigs, 3 bay leaves and a handful of black peppercorns. 4. Return the lamb, cover and braise at 160°C fan for 3–3.5 hours until falling apart. Remove the lamb, then strain and reduce the braising liquid into a rich, glossy gravy. 5. Shred the lamb, reserving one clean bone. Fry 250g quartered chestnut mushrooms in butter until golden and blanch 2 chopped carrots until tender. Combine with the lamb, chopped flat-leaf parsley and enough gravy to generously coat. Reserve some gravy for serving and cool completely. 6. Line a deep 25cm pie tin with shortcrust pastry and blind bake at 190°C fan until lightly golden. Brush inside with egg wash and bake for another 2 mins to seal. 7. Add the cold filling, stand the reserved bone upright in the centre and cover with puff pastry. Crimp the edges, decorate, egg wash and chill for at least 20 mins. 8. Bake at 200°C fan for 20 mins, then reduce to 180°C fan for 40–50 mins until deeply golden and piping hot. Rest for 20 mins before slicing and serve with the reserved red wine gravy. #lamb #pie #cooking #recipe #autumn
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ed.cudlipp
LAMB SHANK PIE 🥧 RECIPE ⬇️ @ed.cudlipp x @robertwelchuk AD The ultimate autumn pie! Lamb shanks slowly braised in red wine, rosemary and thyme until falling apart, then shredded with golden mushrooms, carrots, fresh parsley and a rich red wine gravy. All encased in crisp shortcrust pastry with a deeply golden puff pastry lid. I used the Robert Welch 316 Series Low Casserole to braise the lamb, the 316 Series Stainless Frying Pan for the vegetables and Robert Welch Professional Knives for all the prep. Full online recipe linked in my bio! RECIPE (serves 6–8) 1. Season 4 lamb shanks generously with salt and pepper. Heat 2 tbsp olive oil in a casserole over medium-high heat and brown on all sides for 8–10 mins. Remove and set aside. 2. Add 2 diced onions, 2 diced carrots and 2 diced celery sticks. Cook for 8–10 mins, then add 2 tbsp tomato purée and cook for another 2 mins. 3. Pour in 500ml red wine and reduce by at least half. Add 750ml beef/lamb stock, 1 tbsp Worcestershire sauce, 1 tbsp redcurrant jelly, 1 halved garlic bulb, 3 rosemary sprigs, 6 thyme sprigs, 3 bay leaves and a handful of black peppercorns. 4. Return the lamb, cover and braise at 160°C fan for 3–3.5 hours until falling apart. Remove the lamb, then strain and reduce the braising liquid into a rich, glossy gravy. 5. Shred the lamb, reserving one clean bone. Fry 250g quartered chestnut mushrooms in butter until golden and blanch 2 chopped carrots until tender. Combine with the lamb, chopped flat-leaf parsley and enough gravy to generously coat. Reserve some gravy for serving and cool completely. 6. Line a deep 25cm pie tin with shortcrust pastry and blind bake at 190°C fan until lightly golden. Brush inside with egg wash and bake for another 2 mins to seal. 7. Add the cold filling, stand the reserved bone upright in the centre and cover with puff pastry. Crimp the edges, decorate, egg wash and chill for at least 20 mins. 8. Bake at 200°C fan for 20 mins, then reduce to 180°C fan for 40–50 mins until deeply golden and piping hot. Rest for 20 mins before slicing and serve with the reserved red wine gravy. #lamb #pie #cooking #recipe #autumn
PUMPKIN GNOCCHI WITH CRISPY SAGE BUTTER & TRUFFLE OIL 🎃🧈 RECIPE ⬇️ @cud_cooks x @laespanolauk AD Golden, soft pumpkin gnocchi finished in crispy sage butter and La Española Truffle Oil. It’s rich, nutty, and incredibly comforting - the perfect Halloween pasta dish. Recipe: De-seed a whole pumpkin (around 2kg) and cut into chunks. Cook the chunks in boiling water for around 30 minutes or until soft (you should be able to pierce the skin with a fork) Remove the pumpkin from the water and let steam dry. Once cooled, remove the pumpkin skin using a knife. Mash the pumpkin flesh into a puree using a masher or ricer, and remove excess liquid Combine 300g pumpkin puree (well drained) with 200g flour, 1 egg, 125g ricotta, 50g grated parmesan, and a pinch of salt and pepper. Combine with a wooden spoon. If too sticky, add more flour (slowly!). It should form a springy dough; slightly tacky but not sticky Dust your surface with flour, roll the dough into long ropes, and cut into small pillow-shaped pieces. Press with a fork, and boil in salted water until they float to the surface (around 2 minutes), then drain In a large frying pan, heat a drizzle of La Española Extra Virgin Olive Oil with a small knob of butter and sage leaves. I like to use Extra Virgin here because we are cooking at low temperature and it adds a good flavour. Add the boiled gnocchi and fry until golden and crisp on the outside Finish with La Espanola Truffle Oil, more Parmesan cheese, and black pepper Simple, autumnal, and packed with flavour. #pumpkin #pumpkingnocchi #halloween #cooking #pasta #oliveoil #laespanola
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ed.cudlipp
PUMPKIN GNOCCHI WITH CRISPY SAGE BUTTER & TRUFFLE OIL 🎃🧈 RECIPE ⬇️ @cud_cooks x @laespanolauk AD Golden, soft pumpkin gnocchi finished in crispy sage butter and La Española Truffle Oil. It’s rich, nutty, and incredibly comforting - the perfect Halloween pasta dish. Recipe: De-seed a whole pumpkin (around 2kg) and cut into chunks. Cook the chunks in boiling water for around 30 minutes or until soft (you should be able to pierce the skin with a fork) Remove the pumpkin from the water and let steam dry. Once cooled, remove the pumpkin skin using a knife. Mash the pumpkin flesh into a puree using a masher or ricer, and remove excess liquid Combine 300g pumpkin puree (well drained) with 200g flour, 1 egg, 125g ricotta, 50g grated parmesan, and a pinch of salt and pepper. Combine with a wooden spoon. If too sticky, add more flour (slowly!). It should form a springy dough; slightly tacky but not sticky Dust your surface with flour, roll the dough into long ropes, and cut into small pillow-shaped pieces. Press with a fork, and boil in salted water until they float to the surface (around 2 minutes), then drain In a large frying pan, heat a drizzle of La Española Extra Virgin Olive Oil with a small knob of butter and sage leaves. I like to use Extra Virgin here because we are cooking at low temperature and it adds a good flavour. Add the boiled gnocchi and fry until golden and crisp on the outside Finish with La Espanola Truffle Oil, more Parmesan cheese, and black pepper Simple, autumnal, and packed with flavour. #pumpkin #pumpkingnocchi #halloween #cooking #pasta #oliveoil #laespanola

Ed Cudlipp (@ed.cudlipp) Instagram Stats & Analytics

Ed Cudlipp (@ed.cudlipp) has 199K Instagram followers with a 0.00% engagement rate over the past 12 months. Across 60.0 posts, Ed Cudlipp received 1.42M total likes and 35.4M impressions, averaging 23.6K likes per post. This page tracks Ed Cudlipp's performance metrics, top content, and engagement trends — updated daily. To benchmark @ed.cudlipp against other accounts, use Socialpruf's Instagram competitor analysis tool.

Ed Cudlipp (@ed.cudlipp) Instagram Analytics FAQ

How many Instagram followers does Ed Cudlipp have?+
Ed Cudlipp (@ed.cudlipp) has 199K Instagram followers as of October 2026.
What is Ed Cudlipp's Instagram engagement rate?+
Ed Cudlipp's Instagram engagement rate is 0.00% over the last 12 months, based on 60.0 posts.
How many likes does Ed Cudlipp get on Instagram?+
Ed Cudlipp received 1.42M total likes across 60.0 posts in the last 12 months, averaging 23.6K likes per post.
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Ed Cudlipp's Instagram content generated 35.4M total impressions over the last 12 months.
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