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


Sometimes you just fancy something simple. When I fancy something it usually involves some form of chocolate, and it’s going to be chocolate it may as well be chocolate and peanut butter. Are there two ingredients more suited to each other on the planet? Probably. But I couldn’t give a monkey’s, because right now it is all about chocolate & peanut butter.

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Now I am not against just running to the shops and picking up some Reese’s peanut butter cups and going to town on them. But I did have a hankering for something slightly more substantial, a peanut butter cup alone was not going to cut it. I knew what I really wanted was a flapjack. So I decided, to save me the trouble of choosing one over the other (an almost impossible choice), I would put them together and see what would happen. I wasn’t disappointed and you won’t be either. 

If you are a bit of a Reese’s nut like myself, you are going to love these chocolate and peanut butter flapjacks!

Quick and simple to make with very few ingredients. Feel free to play around with the recipe to suit you. I used honey instead of the more traditional golden syrup in order as I think it is less sickly sweet. So why can’t you do the same?

Fancy more or less peanut flavour adjust the amount of peanut butter you add to the flapjack. I used 56% bittersweet chocolate chips in this recipe, but you could use a higher percentage or even milk or white chocolate, this recipe isn’t set in stone. Experiment with it see what you come up with. Try different nut butters, add chopped nuts, even fruit if you’re that way inclined. 

But no matter what you might come up with, I will still stand by chocolate and peanut butter as the ultimate flavour combination, period.

— Al Brady


That’s right! You heard me! CHICKEN SKIN BUTTER!!!!

Every now and again you create a recipe that is perfect in every way!

Well my Chicken Skin Butter is that recipe! With roasted, crispy, golden chicken skin, roasted garlic & fresh thyme, this butter is unbelievable! You have NEVER had anything like it! All the amazing flavours of roast chicken dinner! But now it’s spreadable!!

Smother that bad boy over your favourite crusty bread but just be prepare to finish the whole lot in one sitting!

What are you waiting for?

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— Al Brady


I use butter in almost all my recipes in some way, shape or form! So I thought it would only be right to show you how easy it is to make it in your own home!

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Spend enough time in the kitchen and you’re bound to have over whipped cream at some point. But maybe what you didn’t know was that you were already on your way to making your very own batch of fresh butter.

You can make butter with any quantity of cream but the amount I’ve used in our recipe below will make about 300g of top quality butter. Enough to keep you going for a week or so but if your planning on doing some serious baking you might need to double or triple the recipe.

Why would you want to undertake such a task as churning your own butter when you can just pop to the store? Well there are couple of reasons I can think of!

First, it is really quite fun to make your own butter and it is super easy, making it a great task to do with your kids. It is also immensely satisfying to magically transform cream into butter in your own kitchen. You not only do you become a master of a little forgotten skill, but you also end up with a product that is often far superior to that you can buy in the shops. Especially if you choose quality cream.

Lastly making homemade butter is a great way to use up any cream you have leftover from anything you have been cooking. No more letting that leftover 100ml of cream go off or to waste now you can churn it and keep it as delicious fresh butter!

So you butter be ready (sorry) because I am going to show you exactly what you need to do to become your own churning champ!

— Al Brady


The season of the galette des rois begins on Twelfth Night, the 6th of January, to mark the feast of the Epiphany, which is when the three kings turned up to give gifts to Baby Jesus (allegedly).

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Traditionally in France, this dessert is only served once a year, so every kid in France is waiting for the 6th of January to roll around! One of the most popular galette is filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar. It is said to have been invented by a Florentine nobleman, the Marquis of Frangipani, several centuries ago.

In the past, the pastry would be cut into as many portions as there were guests, plus one. The last one, called the “part du pauvre” or poor man’s share, was for the first poor person who stopped by the house.

It is a fantastic dessert with a cool tradition to hide two little figurines in the almond cream. The ones who find them will become the King and Queen for the day and of course have all of their wishes realised. And who doesn’t want to be a King or Queen for a day!

I have mixed thing up a little by making a hazelnut frangipane cream and mixing that with a chocolate crème pâtissière. Giving this galette de rois a deeper, richer flavour that is fit for royalty!

So don your crowns! It’s time to take on pastry royalty and make our Hazelnut & Chocolate Galette Des Rois!

— Al Brady