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30 December, 2020

How to Bake Grantham Gingerbread

In this video I demonstrate how to make and bake Grantham gingerbread. My first encounter with this delicious confection was as a child at the famous Goose Fair in Nottingham, England. I have loved it ever since!

Grantham Gingerbread Recipe
Makes around 16 biscuits


100 grams of butter.
340 grams of caster sugar.
1 large egg, beaten.
250 grams of self-raising flour. To make self-raising flour add two teaspoons of baking powder to every 200g of plain flour and dry whisk to mix it thoroughly.
2 tablespoons of ground ginger.


Preheat the oven to 150 degrees centigrade (300˚F or 140˚C for a fan oven).
Prepare 2–3 baking sheets either by greasing or lining with a non-stick liner.
Beat the butter and sugar together and then gradually beat in the egg. Adding a teaspoon of the flour with each addition of egg will prevent the mixture from curdling. Due to the high sugar content the mixture will not cream but will be a crumble.
Sieve the flour and the ginger and add to the mixture.
Form into a ball and wrap in cling film.
Chill the mixture in the refrigerator for 20–30 minutes to make it easier to handle.
Remove the mixture from the refrigerator and work it into a paste.
Using the palms of your hands, shape into small balls, about walnut size. Place well apart on the baking sheets. The balls will flatten out whilst baking.
Bake until puffed up and lightly browned—around 30 minutes.
Cool on a wire rack.

Grantham, Lincolnshire, UK: Birthplace of Sir Isaac Newton, the first Female Prime Minister Margaret Thatcher, and Grantham Gingerbread!


Time Stamps:

00:00 Start
00:19 Ingredients
01:06 Mixing the gingerbread dough
07:08 Shaping the gingerbread
08:30 The Reveal
09:11 Ready to eat 😋
09:23 Summary slideshow
10:32 End screen and links

Thanks for watching!

27 December, 2020

English Muffins

How to Cook English Rissoles with Beef | Beef Rissoles Recipe UK 😋

In this video I demonstrate how to cook English beef rissoles. English rissoles were traditionally made from the leftovers of the Sunday roast dinner. I have used beef in this recipe but any leftover meat can be used. 

Rissoles have a great flavour, well beyond the simplicity of their humble ingredients. I use beef here but you can use any meat leftovers you have to hand. They may be a hard times recipe, but they are very tasty and satisfying 😋

Rissoles were very popular during wartime rationing in the UK.


330g cooked meat i.e. beef/lamb/chicken/turkey or venison.
170g sage and onion stuffing mix.
1 small carrot, grated.
1 beef stock cube.
Hot water to mix, as required.
1 egg.
2 tablespoons of beef suet or ground pork fat.
Salt and black pepper to taste.
Plain/all purpose flour for dusting.

Makes 6 rissoles.


See the video for instructions.


English rissoles are not to be confused with Australian rissoles, which are usually made with fresh minced beef, although there are some similarities and a common ancestry.

Time Stamps:

00:00 Start.
00:14 Intro: About English rissoles.
01:09 Ingredients.
02:15 Mince the meat.
02:52 The stuffing.
03:54 In the mix!
08:08 Forming the rissoles.
09:55 Baking the rissoles.
10:38 The reveal!
11:12 Taste test.
12:26 Summary slideshow.
14:08 End titles.

Thanks for watching!

23 December, 2020

How to Cook Pineapple Glazed Ham | Festive Holiday Ham Recipe

In this video I demonstrate how to prepare and cook a festive holiday pineapple glazed ham. This ham is an attractive centrepiece for a festive table and a delicious treat as well!


2.7kg/6lb boneless gammon/hind leg ham joint.
2 tablespoons of clear honey.
1 teaspoon of mustard.
7 pineapple rings.
100ml pineapple juice.
7 cocktail sticks.
7 glacé cherries.
2 bay leaves.
2 sticks of cassia bark.
1 stick of cinnamon.
1 teaspoon of mustard seeds.
8 whole cloves.
1 teaspoon of coriander seeds.
1 teaspoon of black peppercorns.
1 teaspoon of carom/ajwain seeds.
A quarter teaspoon of cardomon seeds or three green cardomom pods.

Time Stamps:

00:00 Start
00:18 Ingredients
02:23 Boiling
04:14 Preparing the glaze
07:26 Skinning the ham
08:30 Scoring the fat
09:26 Glazing and baking
13:00 The Reveal
13:39 Summary slideshow
15:10 End credits

Thanks for watching!

29 November, 2020

Meals Of The Week

Beef Goulash | Hungarian Goulash | Dutchy Cooking | Cast Iron Wednesday

How to Cook Ox Heart Pitta | Beef Heart | Street Food Style

In this video I demonstrate how to cook my ox heart pitta, a delicious street food style snack which I serve with garlic mayo and hot pepper sauce. Ox heart is full of goodness and very tasty indeed.

You can use just about any other meat in place of ox heart. You can use pork, beef, chicken, lamb or turkey. It is also particularly good using lamb's liver.

Taste of Trini's green seasoning:

25 November, 2020

How To Spice Rum!

How to Make Limoncello | Italian-Style Lemon Liqueur | Parts 1 and 2 Redux

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi. Also on the islands of Procida, Ischia, and Capri.

Limoncello has become popular in the United States, Canada, the United Kingdom, Australia, and New Zealand, where restaurants are now increasingly offering limoncello on their drinks menus.

Limoncello is traditionally served chilled as an after-dinner digestivo, in small chilled ceramic glasses.

A nicely presented bottle of homemade limoncello makes a wonderful gift!

You can use any combination of citrus fruits. Orangecello and limecello are both excellent! I have not tried any combos yet, but orange and lemon 'St Clements' and lemon and lime would both be great! 

Thanks to my friend Lisa Wright for the suggestions.

15 November, 2020

Hearty Delicious Carne Guisada (Beef Stew) with Pinto Beans

Charley cooks up this fantastic heartwarming beef stew!

12 November, 2020

College Budget Noodle Bowl | $2 Meal | Dragon Noodles | One Hot Budget Bite

Absolute proof that good food can be healthy, tasty and inexpensive.

06 November, 2020

Australian Pie Floater

There is something retro-fab about the Aussie pie floater.

Triple Chocolate Mousse Cake | No Bake | No Gelatins | No Eggs

Another masterpiece from Fiona. I wonder who gets to lick the bowls!

04 November, 2020

Restaurent Style Paneer Do Pyaza | घर पर बनाएं रेस्तौरेंट जैसा पनीर दो प्याज़ा

I do so love Do Pyaza (double onion) recipes. I love the sweetness and deliciousness onions bring to a dish, so double onions is double delicious. 😋😋

03 November, 2020

The Pie Made of (Fish) Heads

Interesting how Mousehole is pronounced 'Mosul' by Cornish locals, and this dish is Sumerian-Babylonian in origin and a version is still served in Iraq to this day!

It is not too far a stretch of imagination to think of Sumerian tin traders bringing their cuisine to the shores of ancient Cornwall.

There is a Sumerian-Babylonian dish that is about 6000 years old which Iraqis still prepare it to this day.

The zori hensh is the young fish that gets stuck in the fishermen's nets, it is typically mixed with dough and grilled in a clay oven.

The form of the eater's name is assumed to be Ninda Kha in Sumerian, and Rosto Chuni in Akkadian Babylonian, meaning a fish with a fish.

And it has other names, for example: in Samawah it is called marsh bread, and in Nasiriyah it is called Matbak bread, while in Basra it is called Samagi bread.

31 October, 2020

CHERRY PIE IN 5!! (No Bake, fast and delicious) Dusting self off

YouFoodChallenge | Brenda's Pickled Sausages | Paddy Joe's Pie Floater

Buy me a coffee: Brenda's Pickled Sausages: Paddy Joe Cooking channel: Shane's Home Cooking: A big thank you to Brenda and Patrick for taking part! Dedicated to my long time viewer James King, thanks for all your support James! My Amazon Influencer storefront: Listings of equipment, tools and ingredients used in the Lazy Cook kitchen and in the making of my videos. Check out my Food Prep playlist: Thanks for watching! Check out my content on the excellent Odysee/LBRY platform: My PayPal donation link: My SubscribeStar link: Your support is greatly appreciated! Visit my blog for more information and some of my pre-video era recipes: Let's keep cooking fun, on budget, tasty and simple! If you enjoy my videos please Like, Share and Comment and tell your family and friends. To make sure you receive notice of my new videos, please Subscribe and make sure you click the bell icon next to the Subscribe button and check the box. Subscription costs you nothing! Help me grow this channel so that I can bring you more great recipes, tips and kitchen magic. All my videos are dedicated to those I know and love, and also to those I love but don't know. Contact email: My videos are edited using Kdenlive or Shotcut My graphics are created using GIMP 2.10 My slideshow sequences are made using 4K Slideshow Maker For sound editing I use Audacity Camera 1: Sony A68 with (usually) Sony DT 18–55 mm F3.5–5.6 SAM II lens. Camera 2: Samsung Galaxy S9 Plus mobile phone camera. Camera 3: DJI Osmo Pocket. Neewer Photography Photo Portrait Studio Day Light Umbrella Lighting Kit. Neewer Photo Studio 176 LED Ultra Bright Dimmable on Camera Video Light. RØDE VideoMicro Compact On Camera Microphone with Rycote Lyre Mount. RØDE Camera and Audio Directional VideoMic with Rycote Lyre Mount. RØDE Smartlav+ Lavalier Microphone. FeiYu Tech a1000 3-Axis Gimbal for steady shot footage. I always use Tube Buddy to help me optimise and manage my uploads. The basic version of Tube Buddy is free to use with additional features for those with a paid upgrade accounts. If you are interested in using Tube Buddy, please use my affiliate link to check it out: #LazyCookPete #LazyCook

Brenda's Pickled Sausages | #YouFoodChallenge


This is Brenda's entry in the #YouFoodChallenge


2-3cups water

2-3cups cheap white vinegar

1-2 cups hot sauce (I use franks)

2 tbsp hot picking mix spices

This is the basic recipe I use to pickle 40 hot dog sausages, cut in half length ways and it makes a gallon jar full.


First I cut sausages and put in a large pot cover with water and vinegar hot sauce and spice blend, then bring it up to a simmer and add more vinegar water to cover if needed.

I don’t add salt as there is plenty in the hot sauce. I use franks because I can buy it cheaply in bulk here, but feel free to use what you want.

Don’t go expensive.

Then I put it all in the jar let it cool then lid it put in fridge to pickle for at least 5-7 days but my kids can’t stand it and get into them right away!

I use Mrs Wages hot pickle mix. Looking at the contents it’s salt, cracked black pepper, garlic, jalapeño pepper flakes, dried red pepper flakes, a bit of turmeric and a few mustard and possibly celery seeds too. It is very lip-burning spicy, so I only use 2 tbsp, but I’m sure there is a spice mix out there in YouTube Land you can look up.

They taste a bit salty at first but I think that’s the salt in the hot dogs and hot sauce. 

Thinking on it they do those German ones (Bockwurst) in jars so I would take the brine out  put in a pot add vinegar a few pepper flakes, then hot sauce brought up to a simmer and poured over. Then see what happens after a few days. 

It might work! 

I do know smoked sausages don’t work or regular sausages it has to be a Wiener or Frankfurter type processed sausage to work don’t know why.

Brenda xx

Say hello to Richard xx  

19 April, 2020