If I can make ganooooochi out of a ropey old, cold, lumpy potato some flour and egg you stand a solid chance of making it with a freshly baked potato turned into fluffy mash! Yes it could be more finessed but to be honest it still tastes the same, had a wonderful texture and was enjoyable to eat. Get cooking champion and don’t worry about being perfect. Big love M #gnocchi #italianfood #easymeals #fyp #foryoupage

This is a technique that will change the way you cook your chicken, pork or beef for stir fry! Now let me put the record straight… there are a few ways to do this, I personally can’t taste the soapy and slimy taste or texture from the bicarb as a I use very little. It still has the desired effect of making the meat tender. Some versions call for bicarb and egg white with soy sauce and msg - you leave for 30 minutes, wash off the ingredients then blanch in water for 30 seconds to then fry. They are both glorious I have tried both, so you do you what you enjoy is the moral of the story! There is no stopping you from cooking it with asian flavours, just go and enjoy yourself and add some BBQ glaze or even some kind of jerk seasoning! This technique is all about the texture you get! Enjoy my lovely people Big love M #fyp #foryoupage #chicken #velvetingchicken #asianfood @Ziangs food workshop - i still remember you roasting me about this one hahah all the love

Get asked a lot about knife sharpening… i am no expert but can get it sharp. There is a link in my bio to @Kitchenprovisions to the stones i have. The knife i sharpened is Clement Knives he is on instagram. Good luck ahout if you need me #fyp #knives #chef #foryoupage #knifesharpening

New Youtube is up for your viewing pleasure - i cooked with the brilliant @Luke Kempner 2 lads 2 steaks sounds like a bad video!! #fyp #foryoupage #steaks #chips #cooking

Egg fried rice.. if you cook too much rice cool it quickly by popping it in a tray maximising that surface area so that it can cool fast. Pop it in the fridge or freeze then use at your will (is that the right saying?) Anywaaaaay… Don’t be scared of reheating rice, just make sure that it is piping hot all the way through, in a wok or frying pan over a high heat with a little bit of moisture you will be good to go in 5 minutes. I kept this one simple as sometimes an egg fried rice is nice simple… you add whatever you fancy to this pork, chicken, prawns, beansprouts, peas, mange tout Rodney you name it!! I went with a simple base of spring onion, garlic, a bit of knuckle and chilli - I fired that off in some veg oil over a “high heat” (as hot as my induction allowed me) - shuffled it to one side added whisked egg and just mate rubbery scrambled eggs, mixed it all together with the rice and seasoning with soy sauce, sesame and MSG! Yuuuuuuum! Enjoy champions Big love M #fyp #foryoupage #rice #egg #eggfriedrice #cookingtiktok