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08/18/2026

Steak & Chips - Pub Grub - Episode 11 - Recap Pub Grub Series 3 - coming soon! In case you missed it - Recipe for a Sirloin Steak with Triple-Cooked Chips & Green Peppercorn Whiskey Sauce Ingredients Triple-Cooked Chips: 3 large Maris Piper potatoes Sea salt, to taste 2-litre vegetable oil (for frying) Sirloin Steak: 2 thick sirloin steaks - Salt and black pepper, to taste 1 tbsp beef dripping 1 tbsp butter 1 garlic clove, crushed 2 sprigs of fresh thyme 2 sprigs of fresh rosemary Peppercorn Sauce: 1 tbsp peppercorns 3 tbsp butter 1 shallot, finely diced 1 garlic clove, minced 1 tbsp thyme leaves, finely chopped 3 tbsp green peppercorns 1 tbsp red wine vinegar 50ml whiskey 200ml beef stock 100ml double cream Salt, to taste Method: For the chips wash, peel and cut potatoes into thick chips. Rinse to remove excess starch, then simmer in salted water until just tender. Drain, place on a tray, and chill in the fridge for 30 minutes. Heat oil in a deep fryer or large pot to 130°C. Fry chips for 5-6 minutes, until a light crust forms, then drain and cool in the fridge. Increase oil temperature to 180°C and fry chips again until golden and crispy then season with sea salt. For the steaks season with salt and leave in the fridge for a couple of hours. Heat a frying pan with over dripping over a high heat. Add steaks and sear for 3-4 minutes per side for medium, or to your preference. Add butter, garlic, rosemary and thyme to the pan; spoon melted butter over steaks as they finish cooking. Remove from heat, rest steaks for 5-10 minutes In the same pan, heat some olive oil and cook for a minute then sauté shallots, and garlic until softened. Then add the thyme and whiskey, set alight to burn off the alcohol. Add green peppercorns and stir in beef stock and reduce by half. Lower the heat, add double cream and then add the vinegar, season with salt to taste. Simmer until the sauce is thickened and coats the back of a spoon then stir in butter. Slice the steak, arrange it with triple-cooked chips, and spoon the peppercorn sauce over the steak and garnish with chives. Enjoy!

08/16/2026

Soup & Sandwich - Pub Grub Episode 13 - Recap Pub Grub Series 3 - coming soon! In case you missed it - In this series, I’ll be showing you how to cook Delicious British Pub Food! Roast Tomato Soup with Toasted Cheese & Pickle Sandwiches Ingredients (Serves 4): For the soup: 1.5kg mixed tomatoes 1 large onion, quartered 2 sweet pointed peppers, halved and deseeded 2 red chillies, halved 2 garlic bulbs, tops sliced off to expose cloves 4 tbsp olive oil 1 cup fresh basil leaves 3 tbsp tomato purée 1 pint chicken stock 100ml double cream Salt and pepper to taste For the toasted sandwiches: 4 slices of sourdough bread 2 tbsp butter 2 tbsp pickle or chutney 75g spicy red Leicester cheese, grated 75g extra mature cheddar, grated - For garnish: Olive oil, cream, and chilli flakes Method: Preheat the oven to 200°C. Place the tomatoes, onion, peppers, chillies, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until softened and lightly charred. Squeeze the roasted garlic from its skin and transfer all roasted ingredients to a large pot. Add the tomato purée, chicken stock, and basil. Simmer for 10 minutes, then blend until smooth. Reduce slightly if need. Stir in the double cream, season to taste, and keep warm. For the sandwiches, butter one side of each sourdough slice. Spread pickle or chutney on the unbuttered side of two slices, then top with grated cheeses. Close with the remaining bread slices, buttered side out. Toast in a hot pan over medium heat for 2-3 minutes on each side until golden and the cheese is melted. You can put it in the oven on low heat for 5 mins to ensure the cheese is fully melted. Slice into halves. To serve, ladle the soup into bowls. Drizzle with olive oil and cream, and sprinkle with chilli flakes. Serve with the toasted cheese and pickle sandwiches on the side. Enjoy!

08/16/2026

This one’s straight from Pub Grub and I can’t wait for you to start cooking from it yourselves. Crispy carrot and parsnip bhajis, loads of warm spice and a sweet curry yoghurt for dipping. Such a good little starter or snack, especially with a cold beer. Pub Grub is out 3rd September and it’s getting very close now! After working on it for so long, it still feels a bit surreal that it’s nearly here. Massive thank you to everyone who’s already pre-ordered. I really do appreciate it. And if you haven’t yet and you’d like to, the link to pre-order is in my bio. Thanks, George

08/13/2026

Here you go — same caption, just with added at the end: ⸻ Cordon Bleu – Cosy Grub, Episode 3 The full recipe’s now live on my website – link’s in my bio! Use code TRY99 to get your first month for just 99p, and you’ll get this recipe plus loads more every week.

08/13/2026

Red Thai Curry Dumpling Soup – Cosy Grub, Episode 4 This full recipe’s now live on my website and completely free to read – link’s in my bio!

08/13/2026

Steak Sandwich with Pickled Onions, Shoestring Fries and a 1912 Artisan Stilton Cheese Sauce AD @1912 Artisan Stilton® is right up my street. Creamy & tangy with loads of flavour without taking over, and it works brilliantly with steak, pasta, chicken – anything really. Proper craftsmanship, but with a softer, modern feel that makes cooking with blue a lot more fun. Ingredients – Serves 2 1 sirloin steak (350–400g) 2 soft baps 50g rocket Olive oil 3 garlic cloves, crushed 2 sprigs thyme 2 sprigs rosemary Butter (for baps) Dijon mustard Salt, pepper Stilton Sauce 5g butter 5g flour 75ml double cream 50g 1912 Stilton Pickled Onion 1 red onion 75ml white wine vinegar 25ml water 3 dried chillies 1 tbsp sugar 1 tsp salt Shoestring Fries 1 medium–large potato Veg oil Salt Method: Slice the onion and put it in a bowl. Warm the vinegar, water, sugar and salt until dissolved, take off the heat, add the chillies and pour over the onions. Press down and leave to soften. Season the sirloin well and leave it on a wired rack for 30 minutes so the surface dries and helps build a crust. Peel the potato, slice thinly on a mandolin, stack and cut into mini fries. Rinse, drain and dry well. Fry at 180C until crisp and golden, then season. Heat a pan on high with a little oil. Pat the steak dry and sear hard on both sides. Add butter, garlic, thyme and rosemary and baste for a minute. Rest well. For the sauce, melt the butter, stir in the flour, whisk in the cream, simmer until thick, then melt in the 1912 Stilton. Split the baps and toast the cut sides in butter until golden. Spread with Dijon. Dress the rocket with a little olive oil and salt. Slice the rested steak. Build the sandwich in this order: bap, rocket, steak, Stilton sauce, pickled onions, shoestring fries, lid.

08/07/2026

Steak Sandwich with Pickled Onions, Shoestring Fries and a 1912 Artisan Stilton Cheese Sauce AD @1912 Artisan Stilton® is right up my street. Creamy & tangy with loads of flavour without taking over, and it works brilliantly with steak, pasta, chicken – anything really. Proper craftsmanship, but with a softer, modern feel that makes cooking with blue a lot more fun. Ingredients – Serves 2 1 sirloin steak (350–400g) 2 soft baps 50g rocket Olive oil 3 garlic cloves, crushed 2 sprigs thyme 2 sprigs rosemary Butter (for baps) Dijon mustard Salt, pepper Stilton Sauce 5g butter 5g flour 75ml double cream 50g 1912 Stilton Pickled Onion 1 red onion 75ml white wine vinegar 25ml water 3 dried chillies 1 tbsp sugar 1 tsp salt Shoestring Fries 1 medium–large potato Veg oil Salt Method: Slice the onion and put it in a bowl. Warm the vinegar, water, sugar and salt until dissolved, take off the heat, add the chillies and pour over the onions. Press down and leave to soften. Season the sirloin well and leave it on a wired rack for 30 minutes so the surface dries and helps build a crust. Peel the potato, slice thinly on a mandolin, stack and cut into mini fries. Rinse, drain and dry well. Fry at 180C until crisp and golden, then season. Heat a pan on high with a little oil. Pat the steak dry and sear hard on both sides. Add butter, garlic, thyme and rosemary and baste for a minute. Rest well. For the sauce, melt the butter, stir in the flour, whisk in the cream, simmer until thick, then melt in the 1912 Stilton. Split the baps and toast the cut sides in butter until golden. Spread with Dijon. Dress the rocket with a little olive oil and salt. Slice the rested steak. Build the sandwich in this order: bap, rocket, steak, Stilton sauce, pickled onions, shoestring fries, lid.

08/07/2026

Lamb Shank Pie with Minted Mushy Peas – Cosy Grub, Episode 5 A proper comfort dish this one, slow-cooked lamb shanks in red wine with root veg and orange, pulled apart and folded through a rich glossy gravy, all baked inside a golden shortcrust pie with a lamb bone chimney through the top. Served with minted mushy peas cooked in lamb stock… it’s everything you want on a cold night. The full recipe’s now live on my website – link’s in my bio! Use code TRY99 to get your first month for just 99p, and you’ll get this recipe plus loads more every week.

08/07/2026

Empanadas de Pino from Chile - Around the World, Episode 35 Golden homemade pastry filled with seasoned beef, slowly cooked onions, hard-boiled egg and black olives. Some people also add raisins, which might be one of the most controversial ingredients in Chilean food. So, which side are you on - raisins or no raisins? The full recipe is now live on my website and it’s completely free - link in my bio Next up, we’re off to China - see you there!

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