Sam Way

Episode 1 | Christmas Sides 🎄 Roast Potatoes 🥔 Serves 6-8 2kg king Edward potatoes, peeled and cut into chunks (these my favourite variety as they are incredibly fluffy, therefore crisp up the best) A few garlic cloves, peeled and crushed in the palm of your hand 500g goose / duck / beef fat Few sprigs of rosemary, stalks removed Zest of 1 lemon Generous sprinkling of sea salt 1. Add the potatoes into a pot with a pinch of salt and the garlic cloves (optionally add in some rosemary sprigs here too), cover with cold water and bring to a boil. Cook for roughly 10 minutes until fork tender, but not falling apart. 2. Preheat an oven to 200 C / 390 F fan. 3. Strain the boiled potatoes then leave to steam dry in the colander for a few minutes. Add back into the dry pot, cover with a lid and shake to lightly ‘fluff’ them up - this is what gets you the extra crispy edges. 4. Add the goose fat into two baking trays, place into the oven and preheat the oil for 15 minutes. 5. Remove the tray from the oven and then carefully add in the potatoes. Coat each potato in the goose fat then place them back into the oven. 6. Cook the potatoes for 60-75 minutes, turning every 20 minutes or so to coat them evenly in the oil. 7. Whilst cooking, prepare the rosemary salt bg blending together, or finely chopping, the rosemary, lemon zest and salt. 8. Once the potatoes have cooked and are a golden brown colour all over, remove them from the oven and lift out of the tray with a slotted spoon. Toss the potatoes in a bowl with a sprinkling of the rosemary salt and some extra finely chopped rosemary. This is THE perfect potato for any roast or Christmas dinner, or simply to go alongside a bowl of rich gravy. Enjoy! 🔥 #food #cooking #FoodTok #fyp #christmas #EasyRecipe #christmasrecipe

#ad Spicy Detroit Style Pulled Pork Pizza 🍕 Lighting things up using @TABASCO BRAND sauces to create one of the tastiest pizzas I’ve ever made 🔥 #LightThingsUp #ad #pizza #food

#ad Eggs Royale 🍳 Venom: The Last Dance, only in cinemas October 25th. It’s a goodun 🔥 @Sony Pictures UK #Venom #VenomMode #ad

#ad The Ultimate Christmas Dinner 🎄 Using all things @Waitrose & Partners to create a delicious festive feast 🔥 #MakeItGood #FoodToFeelGoodAbout #christmas #christmasdinner#cooking #food

Steak Frites 🥩 #food #cooking #datenight #EasyRecipe #steak #fries

Shepherds Pie 🐑 This is THE ultimate British comfort food. If you grew up loving it (or were partially traumatised by the watery versions served at school) this is my absolute go-to and never fails to please. I’d definitely recommend trying it out! Link in bio for the full written recipe and video tutorial 🔥 Serves 5-6 Mince: 2 tbsp olive oil 1kg lamb mince 2 onions, finely chopped 2 large carrots, finely chopped 2 sticks celery, finely chopped 4 cloves garlic, minced 3 sprigs rosemary, finely chopped (1.5 tbsp) 1 bunch of thyme, finely chopped (1.5 tbsp) Salt & pepper 2 bay leaves 1 heaped tsp ground cumin 1 small cinnamon stick 1 large glass red wine dry 8 dashes Worcestershire sauce 2 tbsp tomato paste 1.5 tbsp cornflour 1 litre lamb or beef stock 2 tbsp tomato paste Mash: 12 potatoes (varying sizes here, on avergae meidum-large) 100g unsalted butter 100g double cream 85g milk 3 egg yolks 1/2 tsp Mustard 5 gratings nutmeg #cooking #food #comfortfood #britishfood #Recipe #shepherdspie

Lobster Risotto 🦞 #food #cooking #lobster #risotto #datenight #EasyRecipe #fyp

Bangers & Mash 🔥 Full recipe below 👇 Episode 2 | British Staples 🇬🇧 Comforting, warming and hearty flavours - this is arguably one of the BEST things about British food. Bangers and mash is an amazing representation of this, with homemade gravy, delicious sausages and a silky mash. One to make one a cold evening for sure. Link in bio for full recipe video! Written recipe below… Onion Gravy: * 50g unsalted butter * 1 tbsp olive oil * 3 onions, sliced * 1/2 tbsp thyme * 1/2 tbsp sage * 1/2 glass of red wine * 25g plain flour * 500ml beef stock * 1 tsp dijon mustard * Salt and pepper 1. Add the onions into a pan over a medium heat with the unsalted butter and oil. Cook these for 30 minutes until caramelised, frequently stirring so that they don’t burn. 2. Once the onions are nice and golden brown, add the fresh herbs and cook for a few more minutes to bring out their flavours. 3. Add the wine, cook for a few minutes until it has mostly evaporated, then add the flour and mix in well until full combined and thickened. Pour in the stock, mix until smooth, then add the mustard and season with salt and pepper to tase. leave this to cook for another 15-20 minutes over a medium heat, bubbling away until rich, thickened and glossy. Serve this over the top of some Cumberland sausages and homemade mash. Enjoy! Link in bio for the from scratch sausage and mash recipes (too long for here!)🔥 #cooking #food #EasyRecipe #british #comfortfood #Recipe #sausages #mash #fyp #english

Nashville Hot Chicken Mac & Cheese 🔥 #cooking #food #thanksgivingrecipes #EasyRecipes #comfortfood #macandcheese

Slow Cooked BBQ Ribs 🔥 #food #cooking #asmr #fyp #ribs #bbq

Chocolate Churros 🍫 #food #comfortfood #fyp #datenight #chocolate

Sunday Rost Lamb 🔥 British Staples Ep.3 - herb crusted rack of lamb, served with creamy mash, roasted carrots, cavolo Nero, lamb sauce and mint sauce 🤤 Lamb: Serves 4 (2 chops each) * 1 tbsp vegetable oil * Rack of lamb (8 bones) * Dijon mustard * 25g roughly chopped parsley * 25g de-shelled pistachios, roughly chopped * 5g rosemary needles (a few sprigs) * 5g thyme finely chopped (a few large sprigs) * 2 garlic cloves * 75g panko breadcrumbs * 2 tbsp oil * Generous pinch of sea salt 1. Score the lamb fat into a criss cross then place into a pan over a heat high with a splash of vegetable oil and sear on all sides until browned. If you want to remove the fat, feel free to do so, but I like to keep this on as it is FULL of flavour. Scoring helps render and release the fats into the pan when searing and cooking later on. 2. Set the lamb aside and brush generously with Dijon mustard. 3. To make the crumb, add all of the remaining ingredients into a blender and blitz until fine. Roll the rack of lamb in breadcrumbs then place into a roasting tray and cook in a preheated fan oven for oven of 180 C / 355 F. Cook for 25 minutes until pink on the inside. In my opinion, rare / medium rare lamb, for cuts like this, is the best way to go! 4. Remove the lamb from the oven, leave to rest for 10-15 minutes then cut into slices and serve with mash, veggies, lamb sauce and mint sauce. Enjoy! 🔥 #cooking #food #comfortfood #Recipe #roast #sundayroast #roastdinner

French Onion Soup Mac & Cheese, The Re-Run 🧀 FULL RECIPE BELOW 👇 For the full video tutorial, click the link in my bio! 🔥 Onions: * 3 white onions, julienned * Few knobs of unsalted butter, 65g * Pinch of salt * 1 tbsp thyme, needles finely chopped * 300ml beef stock Breadcrumbs: * 1 small baguette * 1 tbsp finely chopped thyme * 3 tbsp olive oil * Pinch of salt Mac & Cheese Base: * 110g unsalted butter * 110g all purpose flour * 1.1l whole milk * 100g gruyere cheese * 100g mozzarella cheese, grated * 1 tsp dijon mustard * 5 gratings nutmeg * Salt & pepper * Spirali (cavatappi) pasta 1. Add onions into a pan with butter & a pinch of salt, then cook over a medium heat for 30-40 mins until dark, golden & caramelised. 2. Add stock & thyme, turn heat to medium-high, cook for another 10 minutes until most of the stock has been absorbed annd evaporated. Set aside until ready to use. 3. To make breadcrumbs, slice 1 small baguette into discs, add into a bowl with olive oil, thyme & salt, then mix together until evenly coated. Lay bread out onto a baking tray & cook oven for 5-10 mins until golden & crisp. Remove from oven, place into blender & blitz into coarse breadcrumbs. 4. To make the sauce, melt butter in a pan over a medium heat then mix in the flour until combined. Cook for a few mins to remove floury taste, then gradually whisk in all the milk, taking your time to ensure no lumps form. Once the milk is mixed in, bubble sauce for a few mins, constantly stirring so bottom doesn’t burn. 5. Remove bechamel from the heat, add in 2/3rds of caramelised onions, cheeses, mustard, nutmeg & salt & pepper to taste. Set sauce aside until ready to use. 6. For the pasta, bring a large pot of water to a boil, season with salt then add in the dried pasta. Cook for 8-10 mins, until just al dente. Reserve some of the pasta water then strain pasta. 7. Place pasta in large pan, pour over sauce & mix. If sauce too thick, add splash of pasta water & mix. Smooth it out, top with breadcrumbs & remaining caramelised onions. Place under grill for 5 mins to toast breadcrumbs a little more, remove from the oven & serve. #cooking #food #comfortfood #Recipe #macandcheese #thanksgivingrecipes

The ONLY roast potato recipe you’ll need this Christmas 🎄 Crispy roasties, creamy nduja dip (optional but delicious) & a cranberry spritz *chefs kiss* 🔥 #christmas #roastpotatoes #christmasfood #christmasrecipes #fyp #cooking

Roast Chicken Sando 🥪 #food #cooking #fyp #asmr #sandwich #chicken

BRITISH STAPLES 🇬🇧 Welcome to my BRAND NEW series, British Staples. Come along on this journey with me to see some of Britain’s best dishes. Yes, we may not be known for them, but I’m here to change your mind - a mix of the classics, with twists on a few. Be sure to follow to see all these delicious recipes! This was a VERY fun series to film 👀🔥 Enjoy! #cooking #food #EasyRecipe #british #comfortfood #Recipe #series

Fish & Chips 🍟 The first episode of the brand new series, British Staples 🇬🇧 It’s a goodun! Can’t be freshly fried crispy battered fish covered in curry sauce. Try change my mind🔥 Full recipe was WAYY too long for this caption - click the link in bio for the full video and recipe! Enjoy! #cooking #food #EasyRecipe #british #comfortfood #Recipe #chips #fries

Blueberry Matcha Basque Cheesecake 🫐 #food #cooking #asmr #fyp #cheesecake

Beef Wellington 🥩 Link in bio for full recipe 🔥 #food #asmr #cooking #fyp #FoodTok #christmas #beefwellington #gordonramsay

Episode 3 | Christmas Sides 🎄 Cauliflower Cheese 🧀 A staple of mine at home with any roast. This is THE perfect side dish for your Christmas meal this year! The added miso and Boursin are a game changer 🔥 Serves 10 or more (as a side) 2 x large cauliflower Olive oil Salt & pepper 100g butter 200g flour 2 litre milk 2 garlic cloves 120g cheddar cheese (plus extra for topping) 80g gruyere 1/2 Boursin 2 tsp miso paste 20 grinds black pepper 2 tsp mustard Grating of nutmeg Sprinkling of parsley Season with salt to taste after adding cheese 1. Rinse and cut the cauliflower up into medium size florets and cut the ends of the leaves. 2. Add the florets and leaves into roasting trays, add some oil, salt and pepper, then roast in an oven at 200 C / 390 F for 20-25 minutes until starting to brown. 3. Meanwhile, prepare the cheese sauce. Melt the butter in a large pan then add the garlic. Cook over a medium heat until the butter and garlic have both browned (make sure not to burn the garlic otherwise it will go bitter). Add the flour, then mix together and cook for a few minutes to make the roux. 4. Gradually add in the cold milk, continually whisking, until all combined. Bring to a gentle bubble and cook for a few more minutes. 5. Remove the sauce from the heat, add in the remaining ingredients then stir though until melted. 6. Preheat an oven to 180 C / 355 F. 7. Add the roasted cauliflower and leaves into a wide dish, then cover with the cheese sauce. Mix until the sauce is distributed evenly, then top with more cheddar. 8. Place into the preheated oven and cook for 30 minutes until starting browned on top. If needed, place under the grill to quickly speed this up if more browning is needed after 30 minutes. Enjoy! #christmas #christmasdinner #food #cooking #FoodTok #fyp #christmasrecipes