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25 Comments
Bland tasteless British food.
This guy is the best chef at both cooking, teaching cooking, and inspiring change of techniques.
I have been eating B&S since the 70s and cooking it since the 90s. Today MPW taught me the trick; cold pan, slow.
Marco is so sexy when he explains his recepies
This man taught Gordon Ramsay almost everything he knew
What a dish. True elevation
What'd he use for the "sweet pureé"? Carrots??
🧐🤔😳🤷🏼
#NoContext
this is one of those British foods that sounds like something you'd say to make fun of British food
You can choose to burn the bubble and squeak or you cannot… it's your choice
That's the fanciest bubble and squeak I've ever seen.
What is the sweet puree made of?
Season? Looks like he threw the whole year in there
He is an honest chef who prepares the meals with heart and hands.
Man, he's really mellowed out in his old age. It's kinda refreshing.
Penetrate the cake
What is Swede puree?
Pommes de terre écrasées…you stoopid bot!
What's the "sweet puree"? Parsnip?
Burns it and once he sees it rescues it with a "i like mine rather crispy"!
Brit Classic, bit like American Hash. Greasy Spoons serve it with All Day Breakfast, aka Set 3 or a Proper Fry-Up!
I think this is the first recipe I have seen him make without a gallon of olive oil
He is the only person that has made me miss potatoes with cheese.
i dont know why but im whispering this.
What A Stupid Hat
I like a hotter pan and mash it up 1/2 way through so there is more caramelised surface without having to burn it
MPW: Allow the warmth to penetrate the cake.
Me mentally: not a good enough reason to use the work "penentrate."