It’s tomato consommé but it’s had a MAJOR upgrade!

This recipe is coming more than a little late as I can’t seem to get my sh*t together!

I filmed this back at the end of August, or maybe it was the beginning of September and then got distracted and forgot all about it! Well better late than ever!

So this tomato dashi came about after having a pretty sub-standard tomato consommé, (why waste all that time making a crap one?) and then being introduce to this incredible seasoning/condiment called Shio Koji.

As soon as I tasted this stuff it was like a huge umami bomb going off, it was incredible! I immediately thought this was just what that awful consommé needed and with a little experimenting and a few little twists, I ended up with this incredible recipe!

So we may be coming to the end of all these incredible tomatoes but there are still some to be had, if you can’t get your hands on them, put this tomato dashi recipe in your back pocket for next year, it will be well worth the wait!

— Al Brady

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— Al Brady



Light, fluffy scones packed with sultanas, just like Grandma used to make!

I was asked the other day what my earliest food memory was and after a bit of thought I realised it had to be my Grandma's scones. There was always a plate piled high of those light, fluffy, little sultana packed scones, whenever my family and I went to visit.

Unfortunately Grandma is no longer with us and I never got the recipe from her. So technically these aren't really her scones but more of an homage, of how I remember her scones. I think they are pretty damn close.

The real trick to the perfect scone is all in the rise! You have to make sure you get the cleanest cut you can when stamping out these scones. That way you can guarantee an even rise all the way around your scones and leaving the baking powder to get to work for about 10 minutes, creates the lightest, fluffiest scones possible.

P.S. - If your say "Scone" like "Sc-own" you have to leave, like right now.

— Al Brady

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— Al Brady



Carrot Cake Muffins with a crumble topping! These carrot cake muffins are amazing! You are not just going to be able to just have one.

Perfect for breakfast on the go, or just as a well deserved indulgence. Actually even as a barely deserved indulgence, like most of mine are, it works pretty damn well!

The real trick to these muffins is the resting of the batter! Too many recipes call for your muffins to be  cooked as soon as you’ve finished mixing the batter, but I find resting the batter seems to give the muffins a better rise, light texture and better crumb.

During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out.

Plus if you make it the day before, it’s all set to go for baking in the morning. And is there a better way to wake up than with freshly baked muffins. I don’t think so but I’m just extra like that!

The crumble topping mix will make more than you need for these 12 muffins but you can store it in the fridge for up to a month so it’s ready for when you bake your next batch!

You can skip the crumble topping all together if you want but why would you only want to half arse it?

— Al Brady

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— Al Brady


This Bengali Red Lentil Soup is just an incredible bowl of flavour, that is a mix between a dahl and soup.

You’re going to need to invest a little bit of time into this one to really get those flavours to stand out but I promise you it is well worth it. Plus we are going to be making a little temper, which is this sort of toasty spicy oil, to go on top of our soup to give it a real punch of flavour, which in the end makes all the difference

And though I have done no research into the matter, what-so-ever, I would be willing to bet it is pretty good for you as well. Of course if you wanted to you could easily make this whole thing vegan by getting rid of the butter and the yoghurt, so it’s pretty versatile.

— Al Brady

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— Al Brady


If there is anything that epitomises one pan wonders it is the risotto. This risotto is not only going to be rich and creamy, it is going to have that intense sweet, earthy flavour that only beetroot can pull off. 

This isn’t a quick recipe! Your going to have to put the time in. But I can promise you it is going to be well worth it. And who better to teach you about the intricacies of Italian risotto than an English dude that cooks at his dining table in front of a camera! 


— Al Brady


These healthy as f**k chocolate chip cookies are an absolute game changer. 

I have a wicked sweet tooth and I gots to have me my sweet treats, every single day!

These sugar free chocolate chip cookies, satisfy all chocolate chip cookie cravings, without any of the guilt you feel, like when you find yourself at the end of that second pack of Marylands! 

Using super ripe bananas and apples to replace that refined sugar these healthy chocolate chip cookies are a nutrition bomb. You basically doing your body a favour by eating one!

So crack on and start making them! You can thank me later!

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— Al Brady


What’s the secret to an amazing fruit crumble? That’s simple; amazing fruit. Now you can make crumble with any fruit you like but for me nothing beats the aroma of piping hot Autumnal fruits with hints of cinnamon with rich buttery crumble filling the kitchen. 

Served with a huge scoop of vanilla ice cream or a generous pouring of thick custard, I challenge anyone not to be instantly transported to their childhood when eating this crumble.

Now this doesn’t need to be made in a pan, you could do this in any oven-proof dish you happen to have in the kitchen, but I think it’s quite cool to do so! And this is one pan wonders so… let’s do it.

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— Al Brady


This Crunchy Nut Cornflake Bavarois is incredible, all the flavours of delicious Crunchy Nut Cornflakes in a dessert. Though I can not take all the credit, as is so often the case in cooking, this recipe came to be by standing on the shoulders of giants.

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The “giant” in question is Christina Tosi, the chef, founder and owner of Milk Bar, sister bakery to Momofuku. If you have not heard of Christina or Milk Bar, I strongly suggest that you go and check them both out; Christina Tosi is nothing short of a genius and should be the head of a some sort of pastry/dessert Mensa, and the work she is doing with Milk Bar is incredible.

The inspiration for my Crunchy Nut Cornflake Bavarois came from reading Tosi’s Milk Bar recipe book and learning all about their trademark Cereal Milk. The idea is so simple but totally genius, essentially creating the delicious flavoured milk from the bottom of your cereal bowl.

At Milk Bar they sell these milks by the bottle, but I thought it would be the perfect base to my bavarois. Instead of infusing the milk, for the custard base, with something traditional, like vanilla, I could steep toasted cornflakes in the milk instead. Creating this delicious Crunchy Nut Cornflake flavoured milk that just puts this dessert on another level.

To this cereal milk dessert I also added some; Cornflake Praline, Caramel Sauce, Chocolate Curls and smooth peanut butter for that ultimate Crunchy Nut Cornflake experience. It is all the flavours of a delicious crunchy nut breakfast in a dessert, what more could you want in life?

You may have already guessed that this technique can be used with all cereals. I’m already thinking of creating something with Coco-pops cereal milk in the near future! Maybe a pannacotta or creme brûlée? Let me know what you think and if you would like to see that in the comments down below!

— Al Brady


Now in the spirit of full disclosure I am not a vegan. Just incase this is the first video of mine you have watched!

When it come to food and cooking, I am all about the cream, butter and eggs. But when I tasted this chocolate mousse cake, I was absolutely blown away by just how amazing this vegan mousse cake tasted.

I think it is the secret ingredient that makes this vegan chocolate mousse cake so mind-blowing. It is so unexpected that you can’t quite believe it works so well in a dessert.

Enough teasing, I’ll tell you what this mind blowing secret ingredient is…… Tofu! Yep! That’s right, Tofu. Silken tofu is what gives our vegan chocolate mousse cake that incredible truffley texture. It’s like some vegan chocolate voodoo going on in the kitchen.

I have also made a delicious hazelnut biscuit for the base, which means this this vegan chocolate mousse cake ticks all the boxes. Not only is it dairy free and egg free it is also gluten free. The only thing it isn’t is nut free! But hey you can’t have it all!

Not sold on tofu in a dessert, well neither was I but I encourage you to give it a go! Whether you are vegan or not this Vegan Chocolate Mousse Cake is not to be missed!

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— Al Brady