Will Murray & Jack Croft(@fallowchefs) 인스타그램 상세 프로필 분석: 팔로워 1,552,119, 참여율 1.11%

We'll be serving out hotpot as a side along with other dishes at the @sensora.event in support of The Brain Tumour Charity - tickets and more information on their page 🙌🏼

The secret to the juiciest chicken is all in the brine 🐔

Crispy Chilli Oil like a chef 🌶️ You can find the full recipe along with the why and the how on our substack - link in bio

We invited @edgamblecomedy to judge 7 Michelin-level Wellingtons from some of the most famous restaurants on earth - Full video on our Youtube Channel

The ultimate Butter Chicken with @chetsharmaox owner of @bibi_ldn - Full video on our Youtube Channel

This is how to cook chips like a chef 🍟

This is how to cook Asparagus like a chef 🌱

Calamari like a chef 🦑

Crispy fish with no skin? 🍞

Have you ever heard of Michelin Cheese on Toast? Full video on our Youtube 🧀

This is how to make brown butter and 3 ways to use it 🧈

Michelin Cottage Pie 🥔 Full video on our Youtube INGREDIENTS 450g Short Rib off the Bone 450g Shin off bone 1 tbsp Olive oil 600ml Red Wine 500ml Beef Stock Bouquet Garni (A piece of the dark green end of a leek, thyme, rosemary, bay) 30g Salted Butter 200g Shallots 200g Button Mushrooms 3 Carrots, Diced 20g Tomato puree Black pepper 1.3kg Estima Potatoes 50g Butter 3 egg yolks Nutmeg Salt FILLING 1. Put the red wine, reducing by 2/3 or until it starts to taste sweet 2. Over a medium high heat, add the olive oil, season the meat with fine salt and brown the shin and short rib all over until dark golden brown in colour 3. Add the reduced wine, beef stock and bouquet garni 4. Cover with a cartouche, add a lid and put in the oven on 150C for 2.5 hours SAUTE VEG 1. Add 10g of the butter to a pan and bring to foaming 2. On a medium high heat, saute the wild mushrooms for 4-5 minutes until softened and golden, before removing from the pan and setting aside 3. Add another 10g of the butter, turn the heat down to medium and saute the shallots for 4-5 minutes until softened and starting to turn golden 4. Add the remaining 10g butter and on a medium heat, add the carrots. Sautee for 4-5 mins until starting to soften and colour. Add the tomato puree and cook out for a couple of mins before removing from the pan. 5. Combine all the vegetables together, and set aside, ready for later. FILLING 1. After 2.5 hours, pick out the bouquet garni 2. Pull the meat apart before adding the carrots, onions and mushrooms and cover with the cartouche & lid. Return to the oven for 30 mins. 3. Season and leave to cool - potentially over ice DUCHESSE POTATOES 1. Heat the oven to 180C and bake the potatoes, whole, for 40 minutes or until soft 2. While still warm, scoop out the inside, push through a fine drum sieve and fold through the egg yolks and butter until smooth. Season with salt, pepper and nutmeg to taste ASSEMBLY & FINISH 1. Fill a small pie or casserole dish with the filling 2. Pipe the Duchesse potatoes over the top and leave to cool. 3. Brush the top of the potato with clarified butter before baking at 180C for 30 minutes (until the potato is golden)