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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. - 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
5.23M
329K
1.56K
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. - 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
MARRY ME MASH 🥔✨ Recipe below ⬇️ 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 #shortrib #cooking #Recipe #food
5.17M
523K
1.15K
7mo ago
ed.cudlipp
MARRY ME MASH 🥔✨ Recipe below ⬇️ 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 #shortrib #cooking #Recipe #food
LEMON PEPPER CHICKEN 🍋🌿 RECIPE ⬇️ #AD This is a proper one-pan chicken dinner using @SCHWARTZ UK Lemon Pepper Seasoning throughout - crispy chicken thighs, crushed roast potatoes, caramelised vegetables and lemon, with a lemon pepper crème fraîche and buttery asparagus on the side. Parboil 750g baby potatoes in salted water until tender, drain and steam dry. Drizzle a roasting tray with olive oil, season generously with Schwartz® Lemon Pepper Seasoning, then toss the potatoes in the tray. Crush the potatoes slightly with the back of a spoon and roast at 200°C fan for 20-25 minutes until starting to crisp Season 6 bone-in, skin-on chicken thighs generously with Schwartz Lemon Pepper Seasoning. Add to the tray skin-side up with 3 halved banana shallots, slices of lemon, 6 garlic cloves and a few sprigs of thyme. Roast for 20 minutes Chop 2 courgettes into large pieces, toss with olive oil and Schwartz Lemon Pepper Seasoning. Roast everything for another 20-25 minutes until the chicken skin is golden and crisp, the potatoes are crunchy and the vegetables are caramelised For the crème fraîche, mix 200g crème fraîche with 1 tbsp Schwartz Lemon Pepper Seasoning, a handful of finely chopped parsley and 1 tbsp olive oil When the traybake is ready, pan-fry 250g asparagus in 20g butter and a splash of olive oil with 1 tsp Schwartz Lemon Pepper Seasoning until nicely coloured but still with a little bite Serve the Lemon Pepper Chicken with the lemon pepper crème fraîche and asparagus #SchwartzRubs #lemonpepper #chicken #cooking
4.33M
25.8K
134
1mo ago
ed.cudlipp
LEMON PEPPER CHICKEN 🍋🌿 RECIPE ⬇️ #AD This is a proper one-pan chicken dinner using @SCHWARTZ UK Lemon Pepper Seasoning throughout - crispy chicken thighs, crushed roast potatoes, caramelised vegetables and lemon, with a lemon pepper crème fraîche and buttery asparagus on the side. Parboil 750g baby potatoes in salted water until tender, drain and steam dry. Drizzle a roasting tray with olive oil, season generously with Schwartz® Lemon Pepper Seasoning, then toss the potatoes in the tray. Crush the potatoes slightly with the back of a spoon and roast at 200°C fan for 20-25 minutes until starting to crisp Season 6 bone-in, skin-on chicken thighs generously with Schwartz Lemon Pepper Seasoning. Add to the tray skin-side up with 3 halved banana shallots, slices of lemon, 6 garlic cloves and a few sprigs of thyme. Roast for 20 minutes Chop 2 courgettes into large pieces, toss with olive oil and Schwartz Lemon Pepper Seasoning. Roast everything for another 20-25 minutes until the chicken skin is golden and crisp, the potatoes are crunchy and the vegetables are caramelised For the crème fraîche, mix 200g crème fraîche with 1 tbsp Schwartz Lemon Pepper Seasoning, a handful of finely chopped parsley and 1 tbsp olive oil When the traybake is ready, pan-fry 250g asparagus in 20g butter and a splash of olive oil with 1 tsp Schwartz Lemon Pepper Seasoning until nicely coloured but still with a little bite Serve the Lemon Pepper Chicken with the lemon pepper crème fraîche and asparagus #SchwartzRubs #lemonpepper #chicken #cooking
GIANT CRUNCHY MERINGUES 🧁 RECIPE ⬇️ These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. 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
2.10M
127K
749
2mo ago
ed.cudlipp
GIANT CRUNCHY MERINGUES 🧁 RECIPE ⬇️ These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. 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
A BRITISH CLASSIC - FISH & CHIPS 🇬🇧🐟🍟 @ed.cudlipp x @Waitrose & Partners 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 and salt, then slowly add 150g veg oil and 100g rapeseed oil. Mix 6 tbsp with chopped cornichons, capers, lemon juice, parsley and tarragon. Chill. - Batter: whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder and salt. Add 400ml cold 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
1.23M
111K
703
6mo ago
ed.cudlipp
A BRITISH CLASSIC - FISH & CHIPS 🇬🇧🐟🍟 @ed.cudlipp x @Waitrose & Partners 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 and salt, then slowly add 150g veg oil and 100g rapeseed oil. Mix 6 tbsp with chopped cornichons, capers, lemon juice, parsley and tarragon. Chill. - Batter: whisk 200g flour, 100g cornflour, 1 tsp turmeric, 1 tsp baking powder and salt. Add 400ml cold 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
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
996K
64.4K
249
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
MARRY ME MASH 🥔✨ Recipe below ⬇️ 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 #cooking #dinner
780K
90.4K
278
2mo ago
ed.cudlipp
MARRY ME MASH 🥔✨ Recipe below ⬇️ 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 #cooking #dinner
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
648K
49.5K
175
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
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 #Recipe #healthy #mediterranean #fish #tomatoes
634K
32.3K
303
4mo ago
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 #Recipe #healthy #mediterranean #fish #tomatoes
MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ 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. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and 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, 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. #cooking #grill #bbq #chicken #Summer
490K
25.7K
105
4mo ago
ed.cudlipp
MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ 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. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and 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, 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. #cooking #grill #bbq #chicken #Summer
Traditional Spanish Omelette (Tortilla de patatas) 🍳 Here’s a traditional Spanish Omelette for you. The Spanish Omelette is a delicious but often misrepresented dish. In this traditional recipe, we only use 3 ingredients (eggs, onions, and potatoes), and we fry the onions and potatoes in a generous amount of Olive Oil. Full recipe below ⬇️ Serves 4. Ingredients - 500 g waxy potatoes (e.g. Desiree), peeled and sliced 4–5 mm thick - 1 large onion, thinly sliced - 7 large eggs - 750 ml Extra Virgin Olive Oil (for frying) - Salt and freshly ground black pepper Method 1. In a large nonstick pan, heat Extra Virgin Olive Oil over medium-high heat. Fry the onion first for around 5 minutes. Then add in the potato slices and cook for another 10 - 15 minutes until tender. The onion should be lightly caramelised. Remove with a slotted spoon into a bowl, reserving most of the oil. 2. In a separate bowl, whisk the eggs with salt and pepper. Gently fold in the potatoes and onions; let rest for 30 minutes. 3. Wipe out the pan and return 3–4 tablespoons of the reserved oil over medium-low heat. Pour in the egg mixture, spreading it evenly. Cook until the edges set (about 7–8 minutes). 4. Cover the pan with a large plate and, using oven mitts, quickly flip the omelette onto the plate. Slide it back into the pan (uncooked side down) and cook for another 5 minutes until set but still soft in the middle. 5. Let rest a few minutes before slicing. Enjoy warm or at room temperature! #cooking #spanish #Recipe #eggs #tortilla
472K
16.9K
283
4mo ago
ed.cudlipp
Traditional Spanish Omelette (Tortilla de patatas) 🍳 Here’s a traditional Spanish Omelette for you. The Spanish Omelette is a delicious but often misrepresented dish. In this traditional recipe, we only use 3 ingredients (eggs, onions, and potatoes), and we fry the onions and potatoes in a generous amount of Olive Oil. Full recipe below ⬇️ Serves 4. Ingredients - 500 g waxy potatoes (e.g. Desiree), peeled and sliced 4–5 mm thick - 1 large onion, thinly sliced - 7 large eggs - 750 ml Extra Virgin Olive Oil (for frying) - Salt and freshly ground black pepper Method 1. In a large nonstick pan, heat Extra Virgin Olive Oil over medium-high heat. Fry the onion first for around 5 minutes. Then add in the potato slices and cook for another 10 - 15 minutes until tender. The onion should be lightly caramelised. Remove with a slotted spoon into a bowl, reserving most of the oil. 2. In a separate bowl, whisk the eggs with salt and pepper. Gently fold in the potatoes and onions; let rest for 30 minutes. 3. Wipe out the pan and return 3–4 tablespoons of the reserved oil over medium-low heat. Pour in the egg mixture, spreading it evenly. Cook until the edges set (about 7–8 minutes). 4. Cover the pan with a large plate and, using oven mitts, quickly flip the omelette onto the plate. Slide it back into the pan (uncooked side down) and cook for another 5 minutes until set but still soft in the middle. 5. Let rest a few minutes before slicing. Enjoy warm or at room temperature! #cooking #spanish #Recipe #eggs #tortilla
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ 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 one pan, from cooking the chicken to going straight back onto the hob for the beans. 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 102 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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ed.cudlipp
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ 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 one pan, from cooking the chicken to going straight back onto the hob for the beans. 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 102 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
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
WHIPPED FETA // CHARGRILLED CHICKEN 🔥 Ed Cudlipp x @Waitrose & Partners AD This is one of my favourite summer centrepieces - a big, generous sharing platter that’s bold on flavour but properly easy to put together. Whipped feta is a delicious base for almost anything - grilled meats, fish, veggies, you name it! Recipe (serves 4): - Slice 800g Waitrose No.1 Free Range Chicken Boneless Thighs into bite-sized chunks (all Waitrose chicken meets or exceeds better chicken commitment welfare standards) - Mix together 150g Waitrose No.1 Fat Free Greek Yoghurt, 2 grated garlic cloves, 1 tbsp grated ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1.5 tsp smoked paprika, 1 tsp turmeric (all Cooks Ingredients range), juice of 1 lemon, 2 tbsp Extra Virgin Olive Oil, and a generous pinch of salt. Add the chicken and toss to coat. Marinate for at least 1 hour, ideally overnight. - For the whipped feta, pat 400g Waitrose No.1 Greek Feta PDO dry and blitz until fine and sandy. Add 150g Waitrose No.1 Fat Free 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. - Thread the marinated chicken onto skewers and grill over low coals for 15-20 mins, turning regularly, until charred and cooked through. - Spread the whipped feta generously over a platter, building ridges and a slight well, dress with fresh mint, coriander, lemon zest, olive oil, chilli infused olive oil, and then lay the skewers on top - Finish with lemon juice #bbq #chicken #waitrose #cooking #HomeOfFoodLovers
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ed.cudlipp
WHIPPED FETA // CHARGRILLED CHICKEN 🔥 Ed Cudlipp x @Waitrose & Partners AD This is one of my favourite summer centrepieces - a big, generous sharing platter that’s bold on flavour but properly easy to put together. Whipped feta is a delicious base for almost anything - grilled meats, fish, veggies, you name it! Recipe (serves 4): - Slice 800g Waitrose No.1 Free Range Chicken Boneless Thighs into bite-sized chunks (all Waitrose chicken meets or exceeds better chicken commitment welfare standards) - Mix together 150g Waitrose No.1 Fat Free Greek Yoghurt, 2 grated garlic cloves, 1 tbsp grated ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1.5 tsp smoked paprika, 1 tsp turmeric (all Cooks Ingredients range), juice of 1 lemon, 2 tbsp Extra Virgin Olive Oil, and a generous pinch of salt. Add the chicken and toss to coat. Marinate for at least 1 hour, ideally overnight. - For the whipped feta, pat 400g Waitrose No.1 Greek Feta PDO dry and blitz until fine and sandy. Add 150g Waitrose No.1 Fat Free 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. - Thread the marinated chicken onto skewers and grill over low coals for 15-20 mins, turning regularly, until charred and cooked through. - Spread the whipped feta generously over a platter, building ridges and a slight well, dress with fresh mint, coriander, lemon zest, olive oil, chilli infused olive oil, and then lay the skewers on top - Finish with lemon juice #bbq #chicken #waitrose #cooking #HomeOfFoodLovers
LAMB SHANKS // RED WINE SAUCE 🍷 Lamb shanks are a decadent cut that transform into tender, fall-off-the-bone perfection when slow-cooked. My take on this classic features lamb shanks braised in a rich red wine sauce, paired with a vibrant homemade mint sauce. Lamb shanks: Season 3 lamb shanks and sear in a Casserole Pot until browned. Set aside. Caramelise 3 halved shallots, remove, then sauté 2 diced carrots, 1 diced onion, 2 diced celery stalks, and 2 tbsp tomato paste. Deglaze with 500ml red wine, add 500ml chicken stock, garlic bulb, herbs, and peppercorns. Return shanks, cover, and cook in the oven at 140°C for 3.5 hrs. Uncover and cook for 45 mins. Strain the liquid, reduce to a silky sauce, stir in 50g butter, and season. Baste the shanks in sauce. Mint sauce: Steep 30g chopped mint in boiling water for 3 mins, refresh in cold water, and drain (reserve 1 tbsp liquid). Mix 1 tbsp liquid, 2 tbsp cider vinegar, 2 tsp sugar, and a pinch of salt. Add mint and let sit for 30 mins. Serve the shank with the sauce and mint sauce, and enjoy with your favourite mashed potatoes! #food #cooking #lamb #meats #tender
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ed.cudlipp
LAMB SHANKS // RED WINE SAUCE 🍷 Lamb shanks are a decadent cut that transform into tender, fall-off-the-bone perfection when slow-cooked. My take on this classic features lamb shanks braised in a rich red wine sauce, paired with a vibrant homemade mint sauce. Lamb shanks: Season 3 lamb shanks and sear in a Casserole Pot until browned. Set aside. Caramelise 3 halved shallots, remove, then sauté 2 diced carrots, 1 diced onion, 2 diced celery stalks, and 2 tbsp tomato paste. Deglaze with 500ml red wine, add 500ml chicken stock, garlic bulb, herbs, and peppercorns. Return shanks, cover, and cook in the oven at 140°C for 3.5 hrs. Uncover and cook for 45 mins. Strain the liquid, reduce to a silky sauce, stir in 50g butter, and season. Baste the shanks in sauce. Mint sauce: Steep 30g chopped mint in boiling water for 3 mins, refresh in cold water, and drain (reserve 1 tbsp liquid). Mix 1 tbsp liquid, 2 tbsp cider vinegar, 2 tsp sugar, and a pinch of salt. Add mint and let sit for 30 mins. Serve the shank with the sauce and mint sauce, and enjoy with your favourite mashed potatoes! #food #cooking #lamb #meats #tender
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
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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
Grilled Poussin, Peri (ish) sauce 🇫🇷 Here’s a little dish I knocked up on holiday. Grilled, spatchcock poussin with a homemade peri (ish sauce). #Recipe #chicken #grill #bbq #meat
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ed.cudlipp
Grilled Poussin, Peri (ish) sauce 🇫🇷 Here’s a little dish I knocked up on holiday. Grilled, spatchcock poussin with a homemade peri (ish sauce). #Recipe #chicken #grill #bbq #meat
CRÈME ANGLAISE 🥚RECIPE ⬇️ 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 with the raspberry poached peaches on top #cremeanglaise #vanilla #dessert #cooking #Recipe
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ed.cudlipp
CRÈME ANGLAISE 🥚RECIPE ⬇️ 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 with the raspberry poached peaches on top #cremeanglaise #vanilla #dessert #cooking #Recipe
5 boys vs 5kg of ribeye #beef #food #france #roast #meat
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ed.cudlipp
5 boys vs 5kg of ribeye #beef #food #france #roast #meat
CHICKEN KIEV PIE 🥧 The classic Chicken Kiev, reimagined as a pie. Diced chicken thigh meat in a rich garlic, parsley, and butter sauce, topped with smooth mashed potato, and finished with a golden ‘crunch’ of crispy chicken skin and deep-fried panko. All the flavours of Kiev, turned into the ultimate comfort pie. Filling: Use 800g skin-on, bone-in chicken thighs. Remove skin and set aside. Dice the meat and brown in batches. In the same pan, melt 50g butter, then soften 1 large finely chopped brown onion and 12 minced garlic cloves. Stir in 2 tbsp flour, cook 2 mins, then slowly add 400ml chicken stock and 50ml white wine. Simmer until thickened, then stir in 100ml cream, 2 tbsp Dijon, 8 tbsp chopped parsley, and the juice of ½ a lemon. Combine with browned chicken — it will cook through in the oven. Mash: Boil 1.2kg potatoes, rice until smooth. Stir in 100g butter, 150ml cream and 3 egg yolks. Season well. Bake: Spoon filling into dish, top with piped mash. Bake at 200°C for 30 mins until golden. Crunch: Lay reserved chicken skin flat between two baking trays, bake until crisp. Deep fry panko breadcrumbs until golden. Combine with flaky salt. Scatter over pie after baking for that signature Kiev crunch. #c#chickenkievc#chickenkievpiep#piec#comfortfoodcooking
147K
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ed.cudlipp
CHICKEN KIEV PIE 🥧 The classic Chicken Kiev, reimagined as a pie. Diced chicken thigh meat in a rich garlic, parsley, and butter sauce, topped with smooth mashed potato, and finished with a golden ‘crunch’ of crispy chicken skin and deep-fried panko. All the flavours of Kiev, turned into the ultimate comfort pie. Filling: Use 800g skin-on, bone-in chicken thighs. Remove skin and set aside. Dice the meat and brown in batches. In the same pan, melt 50g butter, then soften 1 large finely chopped brown onion and 12 minced garlic cloves. Stir in 2 tbsp flour, cook 2 mins, then slowly add 400ml chicken stock and 50ml white wine. Simmer until thickened, then stir in 100ml cream, 2 tbsp Dijon, 8 tbsp chopped parsley, and the juice of ½ a lemon. Combine with browned chicken — it will cook through in the oven. Mash: Boil 1.2kg potatoes, rice until smooth. Stir in 100g butter, 150ml cream and 3 egg yolks. Season well. Bake: Spoon filling into dish, top with piped mash. Bake at 200°C for 30 mins until golden. Crunch: Lay reserved chicken skin flat between two baking trays, bake until crisp. Deep fry panko breadcrumbs until golden. Combine with flaky salt. Scatter over pie after baking for that signature Kiev crunch. #c#chickenkievc#chickenkievpiep#piec#comfortfoodcooking

ed.cudlipp (@ed.cudlipp) TikTok Stats & Analytics

ed.cudlipp (@ed.cudlipp) has 81.8K TikTok followers with a 6.20% engagement rate over the past 12 months. Across 59.0 videos, ed.cudlipp received 1.59M total likes and 25.7M views, averaging 27.0K likes per video. 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 TikTok competitor analysis tool.

ed.cudlipp (@ed.cudlipp) TikTok Analytics FAQ

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ed.cudlipp (@ed.cudlipp) has 81.8K TikTok followers as of October 2026.
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ed.cudlipp's TikTok engagement rate is 6.20% over the last 12 months, based on 59.0 videos.
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ed.cudlipp received 1.59M total likes across 59.0 videos in the last 12 months, averaging 27.0K likes per video.
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ed.cudlipp's TikTok content generated 25.7M total views over the last 12 months.
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