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AD Summer hosting just got levelled up with the new Waitrose 3 for £12 range! Mix and match between a variety of dishes and cuisines to create the ultimate summer spread! @waitrose #HomeOfFoodLovers
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3mo ago
samsational_eats
AD Summer hosting just got levelled up with the new Waitrose 3 for £12 range! Mix and match between a variety of dishes and cuisines to create the ultimate summer spread! @waitrose #HomeOfFoodLovers
Everything I cooked for my girlfriend during a Tuscan trip!
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samsational_eats
Everything I cooked for my girlfriend during a Tuscan trip!
Opening a tapas bar on my balcony!!! All dishes inspired by my great love of Spanish tapas. I also got way to excited with the Serrano ham leg and cut it completely wrong 🤣, live and learn heh These are all the classic tapas recipes but I’ve got something coming very soon which is very! exciting! All meat from @hgwalter, the best in the business!!
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samsational_eats
Opening a tapas bar on my balcony!!! All dishes inspired by my great love of Spanish tapas. I also got way to excited with the Serrano ham leg and cut it completely wrong 🤣, live and learn heh These are all the classic tapas recipes but I’ve got something coming very soon which is very! exciting! All meat from @hgwalter, the best in the business!!
Opening a kebab shop on my balcony. All recipes inspired by my one true love of Turkish kebab shops, but with a little Sam twist! Meat is from @hgwalter as always. It’s the best in the business!
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Opening a kebab shop on my balcony. All recipes inspired by my one true love of Turkish kebab shops, but with a little Sam twist! Meat is from @hgwalter as always. It’s the best in the business!
This is my beef short rib lasagne. Comment ‘Recipe’ and I’ll send you a link to all of my recipes :) The key to success is three simple steps. Most importantly, getting proper caramelisation on your meat is essential. I heat my @lecreusetuk cast iron pan on a medium for about 5 mins to ensure that when the short ribs go in, they’re getting a beautiful crust. For me, the Dutch oven is the perfect vessel to build your ragu, especially when you use it correctly! AD Do you guys want the full recipe for this one?
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samsational_eats
This is my beef short rib lasagne. Comment ‘Recipe’ and I’ll send you a link to all of my recipes :) The key to success is three simple steps. Most importantly, getting proper caramelisation on your meat is essential. I heat my @lecreusetuk cast iron pan on a medium for about 5 mins to ensure that when the short ribs go in, they’re getting a beautiful crust. For me, the Dutch oven is the perfect vessel to build your ragu, especially when you use it correctly! AD Do you guys want the full recipe for this one?
a true summer classic! Pork and peaches. This sweet and salty dish is perfect for this heat. It’s not too heavy and has heaps of flavour! Recipe: Pan-Fried Pork Chop with Grilled Peach, Pickled Onion and Blue Cheese Salad Ingredients pork chop 1 thick-cut pork chop Olive oil Salt Black pepper 1 knob of butter, optional 1 garlic clove, optional A few sprigs of thyme or rosemary, optional salad 3/4 ripe peaches, halved and stoned Olive oil A handful of fresh mint leaves Zest and juice of 1 lemon 1 tbsp sherry vinegar A handful of ready-made pickled onions, sliced Blue cheese, crumbled, to finish Black pepper Method Start with the peaches. Cut them in half and remove the stones, before slicing into the wedges. Then drizzle with olive oil. Place them under a hot grill, cut-side up, until softened, lightly charred and caramelised around the edges. For the pork chop, score the fat with a sharp knife, being careful not to cut into the meat. Season generously with salt and black pepper. Place the chop fat-side down in a cold pan, then slowly bring the heat up to medium. Let the fat render until golden, crisp and caramelised. This gives you that beautiful crispy edge and releases fat into the pan for cooking. Once the fat has rendered, lay the pork chop flat in the pan and cook for 3-5 minutes on each side, depending on thickness. You want a deep golden crust on the outside while keeping the meat juicy in the centre. For extra richness, add a knob of butter, garlic and herbs for the final minute, then baste the pork as it finishes cooking. Remove the pork chop from the pan and rest for 5-10 minutes. To make the salad, add the grilled peaches to a bowl with the sliced pickled onions, fresh mint, lemon zest, lemon juice, sherry vinegar, a drizzle of olive oil and black pepper. Toss gently so the peaches stay intact. Slice the pork chop, then serve with the grilled peach and pickled onion salad. Finish with crumbled blue cheese, extra mint and a final drizzle of olive oil. #tasty #foodie #tapas #cooking
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a true summer classic! Pork and peaches. This sweet and salty dish is perfect for this heat. It’s not too heavy and has heaps of flavour! Recipe: Pan-Fried Pork Chop with Grilled Peach, Pickled Onion and Blue Cheese Salad Ingredients pork chop 1 thick-cut pork chop Olive oil Salt Black pepper 1 knob of butter, optional 1 garlic clove, optional A few sprigs of thyme or rosemary, optional salad 3/4 ripe peaches, halved and stoned Olive oil A handful of fresh mint leaves Zest and juice of 1 lemon 1 tbsp sherry vinegar A handful of ready-made pickled onions, sliced Blue cheese, crumbled, to finish Black pepper Method Start with the peaches. Cut them in half and remove the stones, before slicing into the wedges. Then drizzle with olive oil. Place them under a hot grill, cut-side up, until softened, lightly charred and caramelised around the edges. For the pork chop, score the fat with a sharp knife, being careful not to cut into the meat. Season generously with salt and black pepper. Place the chop fat-side down in a cold pan, then slowly bring the heat up to medium. Let the fat render until golden, crisp and caramelised. This gives you that beautiful crispy edge and releases fat into the pan for cooking. Once the fat has rendered, lay the pork chop flat in the pan and cook for 3-5 minutes on each side, depending on thickness. You want a deep golden crust on the outside while keeping the meat juicy in the centre. For extra richness, add a knob of butter, garlic and herbs for the final minute, then baste the pork as it finishes cooking. Remove the pork chop from the pan and rest for 5-10 minutes. To make the salad, add the grilled peaches to a bowl with the sliced pickled onions, fresh mint, lemon zest, lemon juice, sherry vinegar, a drizzle of olive oil and black pepper. Toss gently so the peaches stay intact. Slice the pork chop, then serve with the grilled peach and pickled onion salad. Finish with crumbled blue cheese, extra mint and a final drizzle of olive oil. #tasty #foodie #tapas #cooking
Ribeye> fillet ALWAYS In my humble opinion, a ribeye is the perfect steak. Specifically, a bone in ribeye. All of you fillet lovers have no taste I’m afraid. In case anyone cares, this is how I rate the ‘classic’ cuts. 1. Ribeye 2. Fillet 3. Sirloin I would also pair a peppercorn sauce with anything, especially a steak of this calibre. I feel that it doesn’t take away from the taste in anyway shape or form! Anyway, enjoy the cooking x Sam #recipeinspo #ribeye #mealinspo #dinnerinspo
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samsational_eats
Ribeye> fillet ALWAYS In my humble opinion, a ribeye is the perfect steak. Specifically, a bone in ribeye. All of you fillet lovers have no taste I’m afraid. In case anyone cares, this is how I rate the ‘classic’ cuts. 1. Ribeye 2. Fillet 3. Sirloin I would also pair a peppercorn sauce with anything, especially a steak of this calibre. I feel that it doesn’t take away from the taste in anyway shape or form! Anyway, enjoy the cooking x Sam #recipeinspo #ribeye #mealinspo #dinnerinspo
This is your sign to cook a big ass steak this Sunday, I’m a ribeye boy personally! Currently waiting for my flight in Tokyo so enjoy this repost x Sam
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samsational_eats
This is your sign to cook a big ass steak this Sunday, I’m a ribeye boy personally! Currently waiting for my flight in Tokyo so enjoy this repost x Sam
I opened a Greek Taverna on my balcony! I would also like to note that I served lots of mezze along side this, however, the video would have been about 15 minutes long! Let me know what I should do next Most of my recipes were from @chefmarinie book, eat like a Greek. I couldn’t recommend it more!! Hope you all thoroughly enjoyed!
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I opened a Greek Taverna on my balcony! I would also like to note that I served lots of mezze along side this, however, the video would have been about 15 minutes long! Let me know what I should do next Most of my recipes were from @chefmarinie book, eat like a Greek. I couldn’t recommend it more!! Hope you all thoroughly enjoyed!
AD Charred lemon chicken tacos, all cooked in the pizza oven and made with my secret weapon @taylorandcolledge Natural Lemon Extract. Smoky, fresh and full of flavour, with juicy chicken thighs, a chunky tomato salsa, and a creamy green salsa made with charred veg, avocado, lime and coriander. Finished with fresh chilli, extra herbs and a squeeze of lime. Only a few drops of Taylor & Colledge’s Oil Based Lemon Extract goes straight into the marinade to lift the whole dish with a bright lemon hit. Charred Lemon Chicken Tacos Ingredients 6 boneless chicken thighs 2 tbsp olive oil 2 garlic cloves, finely grated 1 tsp smoked paprika 1 tbsp honey A few drops Taylor & Colledge Lemon Extract Salt and black pepper Small tortillas For the chunky salsa 3 ripe tomatoes, finely chopped 1/2 white onion, finely diced 1 handful coriander, chopped Juice of 1 lime Salt and black pepper For the green salsa 2 ripe avocados 2 spring onions 1 green pepper 2 green tomatoes 1 handful coriander Juice of 1 lime Salt and black pepper Olive oil To finish Fresh red chilli, finely sliced Extra coriander Lime wedges Method 1. Marinate the chicken thighs with the olive oil, garlic, smoked paprika, honey, seasoning, and a few drops of Taylor & Colledge Lemon Extract. Leave for at least 30 minutes. 2. Cook the chicken thighs in the pizza oven until nicely charred and cooked through, turning as needed so they get good colour on the outside. Rest for a few minutes, then slice. 3. Make the chunky salsa by mixing the chopped tomatoes, white onion, coriander, lime juice, salt and black pepper together in a bowl. Set aside. 4. For the green salsa, char the spring onions, green pepper and green tomatoes in the pizza oven until softened and lightly blackened. Add to a blender with the avocado, coriander, lime juice, a little olive oil, salt and black pepper, then blend until smooth but still with a little texture. 5. Warm the tortillas, then fill with the sliced charred chicken. Spoon over the chunky salsa and green salsa, then finish with fresh chilli
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samsational_eats
AD Charred lemon chicken tacos, all cooked in the pizza oven and made with my secret weapon @taylorandcolledge Natural Lemon Extract. Smoky, fresh and full of flavour, with juicy chicken thighs, a chunky tomato salsa, and a creamy green salsa made with charred veg, avocado, lime and coriander. Finished with fresh chilli, extra herbs and a squeeze of lime. Only a few drops of Taylor & Colledge’s Oil Based Lemon Extract goes straight into the marinade to lift the whole dish with a bright lemon hit. Charred Lemon Chicken Tacos Ingredients 6 boneless chicken thighs 2 tbsp olive oil 2 garlic cloves, finely grated 1 tsp smoked paprika 1 tbsp honey A few drops Taylor & Colledge Lemon Extract Salt and black pepper Small tortillas For the chunky salsa 3 ripe tomatoes, finely chopped 1/2 white onion, finely diced 1 handful coriander, chopped Juice of 1 lime Salt and black pepper For the green salsa 2 ripe avocados 2 spring onions 1 green pepper 2 green tomatoes 1 handful coriander Juice of 1 lime Salt and black pepper Olive oil To finish Fresh red chilli, finely sliced Extra coriander Lime wedges Method 1. Marinate the chicken thighs with the olive oil, garlic, smoked paprika, honey, seasoning, and a few drops of Taylor & Colledge Lemon Extract. Leave for at least 30 minutes. 2. Cook the chicken thighs in the pizza oven until nicely charred and cooked through, turning as needed so they get good colour on the outside. Rest for a few minutes, then slice. 3. Make the chunky salsa by mixing the chopped tomatoes, white onion, coriander, lime juice, salt and black pepper together in a bowl. Set aside. 4. For the green salsa, char the spring onions, green pepper and green tomatoes in the pizza oven until softened and lightly blackened. Add to a blender with the avocado, coriander, lime juice, a little olive oil, salt and black pepper, then blend until smooth but still with a little texture. 5. Warm the tortillas, then fill with the sliced charred chicken. Spoon over the chunky salsa and green salsa, then finish with fresh chilli
I opened an Italian trattoria on my balcony! Meat as always from @hgwalter Olive oil - @citizensofsoil Got a few ideas for this from @jonnymulyk ! Enjoy dudes
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samsational_eats
I opened an Italian trattoria on my balcony! Meat as always from @hgwalter Olive oil - @citizensofsoil Got a few ideas for this from @jonnymulyk ! Enjoy dudes
I opened a pub on my balcony!! Comment ‘Recipe’ and I’ll send you a link to all my recipes! :) This one is packed with classics - homemade pork scratchings take ages btw lol All recipes on my website https://samsationaleats.theclubb.co/ As always, you lot continue to ask me where I get my meat from and it is of course @hgwalter !! Sam x
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I opened a pub on my balcony!! Comment ‘Recipe’ and I’ll send you a link to all my recipes! :) This one is packed with classics - homemade pork scratchings take ages btw lol All recipes on my website https://samsationaleats.theclubb.co/ As always, you lot continue to ask me where I get my meat from and it is of course @hgwalter !! Sam x
Steak and Chunky Chimichurri Sandwich 🥩 I’m absolutely in love with outdoor cooking. It goes beyond food itself and becomes an experience to share with friends and family. Everyone can get involved. You guys are going to love this one. It’s a little rough around the edges but that’s what all good outdoor cooking is about! Ingredients Steak Steak (your choice), oil, salt Chimichurri (A handful of each) Wild garlic, parsley, mint, coriander, red wine vinegar, olive oil, chilli, capers, mustard Sandwich Focaccia bread, Olive oil, mustard, mayo Method 1. Cook the steak Take the steak out of the fridge 20–30 minutes before cooking so it’s not cold. Oil it and season well with salt. Place it fat side down in a hot pan first to render the fat, then lay it flat and cook, flipping as needed, until you get a deep crust. Cook to about 46°C internal for rare. Rest for at least 10 minutes so the juices settle and the temperature rises slightly. 2. Make the chimichurri Roughly chop all the herbs so it stays chunky, then mix with chopped chilli and capers. Add a good splash of red wine vinegar and enough olive oil to loosen it without making it watery. Stir in a bit of mustard and taste, adjusting if needed—it should be fresh, sharp, and slightly spicy. 3. Toast the focaccia Cut the focaccia in half, drizzle with oil, and toast in the pizza oven until crisp on the edges and warmed through but still soft inside. 4. Build the sandwich Spread mayo on one side and mustard on the other. Slice the rested steak against the grain, layer it onto the bread, and spoon over plenty of chimichurri. Close the sandwich, press lightly, and serve.
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Steak and Chunky Chimichurri Sandwich 🥩 I’m absolutely in love with outdoor cooking. It goes beyond food itself and becomes an experience to share with friends and family. Everyone can get involved. You guys are going to love this one. It’s a little rough around the edges but that’s what all good outdoor cooking is about! Ingredients Steak Steak (your choice), oil, salt Chimichurri (A handful of each) Wild garlic, parsley, mint, coriander, red wine vinegar, olive oil, chilli, capers, mustard Sandwich Focaccia bread, Olive oil, mustard, mayo Method 1. Cook the steak Take the steak out of the fridge 20–30 minutes before cooking so it’s not cold. Oil it and season well with salt. Place it fat side down in a hot pan first to render the fat, then lay it flat and cook, flipping as needed, until you get a deep crust. Cook to about 46°C internal for rare. Rest for at least 10 minutes so the juices settle and the temperature rises slightly. 2. Make the chimichurri Roughly chop all the herbs so it stays chunky, then mix with chopped chilli and capers. Add a good splash of red wine vinegar and enough olive oil to loosen it without making it watery. Stir in a bit of mustard and taste, adjusting if needed—it should be fresh, sharp, and slightly spicy. 3. Toast the focaccia Cut the focaccia in half, drizzle with oil, and toast in the pizza oven until crisp on the edges and warmed through but still soft inside. 4. Build the sandwich Spread mayo on one side and mustard on the other. Slice the rested steak against the grain, layer it onto the bread, and spoon over plenty of chimichurri. Close the sandwich, press lightly, and serve.
Loaded crisps all summer long>>> Think my blood pressure might be getting a little high lol
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samsational_eats
Loaded crisps all summer long>>> Think my blood pressure might be getting a little high lol
Crispy Half Chicken with Bravas Sauce and Garlic Aioli Ingredients For the chicken 1 whole chicken, spatchcocked and cut in half Olive oil Salt Black pepper For the bravas sauce 2 long red peppers 3 tomatoes 1 shallot 1 red chilli 1 tbsp smoked paprika 1 tbsp cayenne pepper 2 tbsp olive oil 1 tbsp sherry vinegar Salt and pepper For the garlic aioli 3 garlic cloves, finely minced 2 egg yolks 1 whole egg 1 tsp Dijon mustard A squeeze of lemon juice 250-300ml neutral oil Salt, to taste Method Start by making the bravas sauce. Char the long red peppers, tomatoes, shallot and chilli until softened and slightly blackened. You can do this in a pizza oven, on a BBQ, under the grill, or in a hot dry pan. Once nicely charred, add everything to a blender with the smoked paprika, cayenne pepper, olive oil, sherry vinegar, salt and pepper. Blend until smooth, then taste and adjust with more vinegar, salt or cayenne if needed. Set aside. For the aioli, add the minced garlic, egg yolks, whole egg, Dijon mustard, lemon juice and a pinch of salt to a bowl. Whisk together, then slowly start drizzling in the neutral oil while whisking constantly. Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon or Dijon. For the chicken, rub the spatchcocked chicken halves with olive oil, salt and black pepper. Cook in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good colour. Once the chicken is nearly cooked, start brushing it with the bravas sauce. Keep cooking and brushing until the sauce becomes sticky, charred and slightly caramelised on the outside. Cook the chicken until it reaches around 67°C in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C. Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping. #tasty #foodie #chicken #cooking
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Crispy Half Chicken with Bravas Sauce and Garlic Aioli Ingredients For the chicken 1 whole chicken, spatchcocked and cut in half Olive oil Salt Black pepper For the bravas sauce 2 long red peppers 3 tomatoes 1 shallot 1 red chilli 1 tbsp smoked paprika 1 tbsp cayenne pepper 2 tbsp olive oil 1 tbsp sherry vinegar Salt and pepper For the garlic aioli 3 garlic cloves, finely minced 2 egg yolks 1 whole egg 1 tsp Dijon mustard A squeeze of lemon juice 250-300ml neutral oil Salt, to taste Method Start by making the bravas sauce. Char the long red peppers, tomatoes, shallot and chilli until softened and slightly blackened. You can do this in a pizza oven, on a BBQ, under the grill, or in a hot dry pan. Once nicely charred, add everything to a blender with the smoked paprika, cayenne pepper, olive oil, sherry vinegar, salt and pepper. Blend until smooth, then taste and adjust with more vinegar, salt or cayenne if needed. Set aside. For the aioli, add the minced garlic, egg yolks, whole egg, Dijon mustard, lemon juice and a pinch of salt to a bowl. Whisk together, then slowly start drizzling in the neutral oil while whisking constantly. Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon or Dijon. For the chicken, rub the spatchcocked chicken halves with olive oil, salt and black pepper. Cook in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good colour. Once the chicken is nearly cooked, start brushing it with the bravas sauce. Keep cooking and brushing until the sauce becomes sticky, charred and slightly caramelised on the outside. Cook the chicken until it reaches around 67°C in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C. Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping. #tasty #foodie #chicken #cooking
I opened an Indian curry house on my balcony!! Comment ‘Recipe’ and I’ll send you a link all of my recipes :) If you guys want the recipe for these, something is coming next week which is very exciting!! Meat as ALWAYS from the wonderful @hgwalter !!
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I opened an Indian curry house on my balcony!! Comment ‘Recipe’ and I’ll send you a link all of my recipes :) If you guys want the recipe for these, something is coming next week which is very exciting!! Meat as ALWAYS from the wonderful @hgwalter !!
Chicken Schnitzel with Fried Egg, Lemon Caper Butter, Anchovies & Blue Cheese This is a midweek lifesaver. So simple but delicious. I’ve opted for chicken but you can apply the same premise to pretty much any meat or even fish if you’re feeling bold! Serves 2 Ingredients For the schnitzel 2 chicken breasts 50g plain flour 2 eggs, beaten 100g panko breadcrumbs Salt and black pepper Neutral oil, for frying For the lemon caper butter 50g unsalted butter 1 tbsp capers Juice of ½ lemon To finish 2 eggs 4 anchovy fillets A small sprinkle of blue cheese Extra black pepper Method 1. Place the chicken breasts between two sheets of baking paper or cling film and gently flatten them until evenly thin, about 1cm thick. Season both sides well with salt and black pepper. 2. Put the flour, beaten eggs and panko breadcrumbs into three separate bowls, then coat each chicken breast in flour, followed by egg, then finally the panko breadcrumbs, pressing the crumbs on firmly so they stick evenly. 3. Heat a generous layer of neutral oil in a large frying pan over a medium-high heat. Fry the schnitzels for 3–4 minutes on each side until golden, crisp and cooked through. Transfer to a wire rack or kitchen paper to drain briefly, seasoning lightly with salt while still hot. 4. Using the same pan and oil, fry the eggs until the edges are crisp and the yolks are still soft. 5. In a separate pan, melt the butter over a medium heat until foaming and lightly golden. Stir through the capers and cook for 30 seconds before adding the lemon juice. Swirl the pan until the sauce is glossy and combined. 6. To serve, spoon the lemon caper butter over the schnitzels, top each one with a fried egg and finish with two anchovy fillets and a light sprinkle of blue cheese. Finish with black pepper and serve immediately.
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samsational_eats
Chicken Schnitzel with Fried Egg, Lemon Caper Butter, Anchovies & Blue Cheese This is a midweek lifesaver. So simple but delicious. I’ve opted for chicken but you can apply the same premise to pretty much any meat or even fish if you’re feeling bold! Serves 2 Ingredients For the schnitzel 2 chicken breasts 50g plain flour 2 eggs, beaten 100g panko breadcrumbs Salt and black pepper Neutral oil, for frying For the lemon caper butter 50g unsalted butter 1 tbsp capers Juice of ½ lemon To finish 2 eggs 4 anchovy fillets A small sprinkle of blue cheese Extra black pepper Method 1. Place the chicken breasts between two sheets of baking paper or cling film and gently flatten them until evenly thin, about 1cm thick. Season both sides well with salt and black pepper. 2. Put the flour, beaten eggs and panko breadcrumbs into three separate bowls, then coat each chicken breast in flour, followed by egg, then finally the panko breadcrumbs, pressing the crumbs on firmly so they stick evenly. 3. Heat a generous layer of neutral oil in a large frying pan over a medium-high heat. Fry the schnitzels for 3–4 minutes on each side until golden, crisp and cooked through. Transfer to a wire rack or kitchen paper to drain briefly, seasoning lightly with salt while still hot. 4. Using the same pan and oil, fry the eggs until the edges are crisp and the yolks are still soft. 5. In a separate pan, melt the butter over a medium heat until foaming and lightly golden. Stir through the capers and cook for 30 seconds before adding the lemon juice. Swirl the pan until the sauce is glossy and combined. 6. To serve, spoon the lemon caper butter over the schnitzels, top each one with a fried egg and finish with two anchovy fillets and a light sprinkle of blue cheese. Finish with black pepper and serve immediately.
I opened a Portuguese TASCA on my balcony!! Comment ‘Recipe’ and I’ll send you a link to all my recipes! :) Meat from @hgwalter , the best in the business! Big shout out to @gil.treats.gil as he has some amazing Portuguese inspiration on his page!! Mussels were inspired by some I had at @themacbethhoxton Happy Sunday gang!
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I opened a Portuguese TASCA on my balcony!! Comment ‘Recipe’ and I’ll send you a link to all my recipes! :) Meat from @hgwalter , the best in the business! Big shout out to @gil.treats.gil as he has some amazing Portuguese inspiration on his page!! Mussels were inspired by some I had at @themacbethhoxton Happy Sunday gang!
This is my Sticky Toffee Banana Bread Tiramisu - the best dessert I’ve ever made. All recipes on my website https://samsationaleats.theclubb.co/ Honestly… any banana bread recipe will do, as it’s getting doused in coffee and mascarpone! Banana bread
150g unsalted butter, softened
180g light brown sugar
3 eggs
290g ripe banana, mashed
275g self-raising flour
150g dark chocolate, chopped Mascarpone filling
500g mascarpone
50ml coffee liqueur
6 eggs, separated
120g caster sugar
300ml double cream Sticky toffee sauce 150g butter 200g dark muscovado sugar 250ml double cream 1 tbsp black treacle pinch of sea salt 
300ml strong coffee, cooled
60ml coffee liqueur
Cocoa powder
Dark chocolate 1. Start with your banana bread. Heat oven to 170°C fan. Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold through the mashed banana, flour and chocolate. Spoon into a lined rectangular tin and bake for around 30–35 mins until cooked through. Cool completely. 2. While it bakes, make the sticky toffee sauce. Add the cream, butter, sugar and black treacle to a pan and simmer for 3–4 mins until smooth and glossy. Add a good pinch of sea salt and leave to cool. 3. Whip the mascarpone with the coffee liqueur until soft. Whisk the egg yolks with the sugar until pale and fluffy before folding through the mascarpone. Whisk the egg whites to soft peaks and gently fold through, followed by the softly whipped cream. 4. Mix the cooled coffee with the coffee liqueur. 5. Thinly slice the cooled banana bread and soak in the coffee mixture. Layer with mascarpone filling, sticky toffee sauce and a dusting of cocoa, then repeat. 6. Chill until set, then finish with shaved dark chocolate and plenty more sticky toffee sauce. More in detailed breakdown on Substack soon!
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This is my Sticky Toffee Banana Bread Tiramisu - the best dessert I’ve ever made. All recipes on my website https://samsationaleats.theclubb.co/ Honestly… any banana bread recipe will do, as it’s getting doused in coffee and mascarpone! Banana bread
150g unsalted butter, softened
180g light brown sugar
3 eggs
290g ripe banana, mashed
275g self-raising flour
150g dark chocolate, chopped Mascarpone filling
500g mascarpone
50ml coffee liqueur
6 eggs, separated
120g caster sugar
300ml double cream Sticky toffee sauce 150g butter 200g dark muscovado sugar 250ml double cream 1 tbsp black treacle pinch of sea salt 
300ml strong coffee, cooled
60ml coffee liqueur
Cocoa powder
Dark chocolate 1. Start with your banana bread. Heat oven to 170°C fan. Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold through the mashed banana, flour and chocolate. Spoon into a lined rectangular tin and bake for around 30–35 mins until cooked through. Cool completely. 2. While it bakes, make the sticky toffee sauce. Add the cream, butter, sugar and black treacle to a pan and simmer for 3–4 mins until smooth and glossy. Add a good pinch of sea salt and leave to cool. 3. Whip the mascarpone with the coffee liqueur until soft. Whisk the egg yolks with the sugar until pale and fluffy before folding through the mascarpone. Whisk the egg whites to soft peaks and gently fold through, followed by the softly whipped cream. 4. Mix the cooled coffee with the coffee liqueur. 5. Thinly slice the cooled banana bread and soak in the coffee mixture. Layer with mascarpone filling, sticky toffee sauce and a dusting of cocoa, then repeat. 6. Chill until set, then finish with shaved dark chocolate and plenty more sticky toffee sauce. More in detailed breakdown on Substack soon!
You’ve had Korean Fried Chicken but I bet you’ve never had it with crab! This one was surprisingly amazing, would highly recommend giving it a go! Recipe Ingredients 4 soft shell crabs Cornflour, for coating Vegetable oil, for deep frying For the sauce 2 tbsp gochujang 2 tbsp ketchup 1 tbsp honey 1 tbsp soy sauce 1 tbsp vinegar 1 garlic clove, finely grated or minced Method 1. Start by making the sauce. Add the gochujang, ketchup, honey, soy sauce, vinegar and garlic to a small pan and heat gently, stirring until smooth and combined. Let it bubble very gently for 1 to 2 minutes, then take off the heat and set aside. 2. Pat the soft shell crabs dry with kitchen paper. Dunk each one briefly in water, then coat well in cornflour, making sure they are evenly covered all over. Shake off any excess. 3. Fill a deep pan or fryer with vegetable oil and heat to 180°C. Carefully lower the crabs into the hot oil and deep fry for 5 to 6 minutes, or until crisp and golden. You may need to do this in batches depending on the size of your pan. 4. Once cooked, lift the crabs out with a slotted spoon and drain on kitchen paper. 5. While still hot, brush the Korean sauce all over the crabs so they are nicely coated. Serve straight away.
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samsational_eats
You’ve had Korean Fried Chicken but I bet you’ve never had it with crab! This one was surprisingly amazing, would highly recommend giving it a go! Recipe Ingredients 4 soft shell crabs Cornflour, for coating Vegetable oil, for deep frying For the sauce 2 tbsp gochujang 2 tbsp ketchup 1 tbsp honey 1 tbsp soy sauce 1 tbsp vinegar 1 garlic clove, finely grated or minced Method 1. Start by making the sauce. Add the gochujang, ketchup, honey, soy sauce, vinegar and garlic to a small pan and heat gently, stirring until smooth and combined. Let it bubble very gently for 1 to 2 minutes, then take off the heat and set aside. 2. Pat the soft shell crabs dry with kitchen paper. Dunk each one briefly in water, then coat well in cornflour, making sure they are evenly covered all over. Shake off any excess. 3. Fill a deep pan or fryer with vegetable oil and heat to 180°C. Carefully lower the crabs into the hot oil and deep fry for 5 to 6 minutes, or until crisp and golden. You may need to do this in batches depending on the size of your pan. 4. Once cooked, lift the crabs out with a slotted spoon and drain on kitchen paper. 5. While still hot, brush the Korean sauce all over the crabs so they are nicely coated. Serve straight away.

Sam Kelly (@samsational_eats) Instagram Stats & Analytics

Sam Kelly (@samsational_eats) has 204K Instagram followers with a 2.74% engagement rate over the past 12 months. Across 90.0 posts, Sam Kelly received 1.15M total likes and 42.4M impressions, averaging 12.8K likes per post. This page tracks Sam Kelly's performance metrics, top content, and engagement trends — updated daily. To benchmark @samsational_eats against other accounts, use Socialpruf's Instagram competitor analysis tool.

Sam Kelly (@samsational_eats) Instagram Analytics FAQ

How many Instagram followers does Sam Kelly have?+
Sam Kelly (@samsational_eats) has 204K Instagram followers as of November 2026.
What is Sam Kelly's Instagram engagement rate?+
Sam Kelly's Instagram engagement rate is 2.74% over the last 12 months, based on 90.0 posts.
How many likes does Sam Kelly get on Instagram?+
Sam Kelly received 1.15M total likes across 90.0 posts in the last 12 months, averaging 12.8K likes per post.
How many Instagram impressions does Sam Kelly get?+
Sam Kelly's Instagram content generated 42.4M total impressions over the last 12 months.
Can I compare Sam Kelly with other Instagram accounts?+
Yes. Add @samsational_eats to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.