Channel Title: Eat Like an Adult Channel Description: Hi, I’m Russell. 🔪 Recipes for healthy eaters 👨🏼‍🍳 Cooking tips & techniques 🍽️ Diet agnostic Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. <video> The Secret to Making ANY Duck Sauce Restaurant-Worthy Description: How to Make a Duck Pan Sauce That Doesn’t “Sucs”! 🦆✨ The full recipe is below... STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - https://www.eatlikeanadult.com/subscribe/ 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult/ 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach mostly healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ Duck breasts with orange juice sauce 2 duck breasts 30ml Grand Marnier 1 shallot, diced fine 2 tbsp marmalade (optional) 200ml orange juice 250ml chicken or veal stock 2 tsp soy sauce 3 tbsp butter (optional) 2 sprigs thyme, picked 1. Score the fat on the breasts in a crosshatch pattern without scoring the meat underneath. 2. Season both side and allow to come up to room temperature. 3. Place fat side down in a cold pan and place on to a medium low heat. This will allow the fat to render out and as the Maillard reaction occurs you'll it will lift away from the pan without sticking. 4. Cook on the other side for a few minutes until you get an internal temperature of 54°C (130°F), remove and rest on a rack. 5. To make the pan sauce pour out excess duck fat and reserve for future use. 6. Fry the shallot until translucent and then add the Grand Marnier to deglaze the pan. Cook for a few minutes until most of the alcohol has evaporated. 7. Add in the marmalade and soy sauce and allow the marmalade to melt for a minute. It might not all break down immediately but that's ok, it'll melt during the rest of the cooking. 8. Add in the orange juice and stock. Reduce that down for 10 minutes or until the spatula traces through the sauce. 9. Add in the thyme, cook for 30 seconds and turn off the heat. 10. Add in the cold butter and whisk to emulsify. 11. Serve with the sliced duck breast over rice or serve with mash. Garnish with spring onion and furikake seasoning. </video> <video> Fried Halloumi Greek Yoghurt Dutch Baby Description: Three tips for success: 1. Bring your batter to room temperature before cooking. 2. Preheat the pan for 10 -15 minutes. 3. Don't open the oven door until it's done or it will sink. - 4 eggs - 180g milk (6.3ozs) - 90g plain flour (3/4 cup) - 40g butter (6 tbsp) - 1g fresh parsley - 2 garlic cloves - 250g halloumi (3.5ozs) - 1 baby gem lettuce - 1 red onion - 50g Greek yoghurt (1.7 ozs) - 30g Olives (1 oz) - 2 tsp za'atar - 1 lemon - 1 tbsp Olive oil - Black pepper & salt to taste 1. Preheat the oven to 230°C. 2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. 3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product. 4. 10 minutes before cooking put your oven safe pan in the oven. 5. Finely chop the parsley, mince the garlic and finely chop 40g of the halloumi into a bowl with a pinch of salt. 6. Remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. 7. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. 8. Slice the remaining halloumi and either pan fry until golden brown or grill. 9. Grate a clove of garlic into the yoghurt, season with salt and pepper and mix. 10. Dress the lettuce leaves with a small splash of olive oil, lemon juice and za'atar in a bowl. 11. Add the thinly sliced red onion, halved baby tomatoes and halved olives to the bowl. 12. To serve, spoon the yoghurt over the Dutch baby base, add the salad and top with the fried or grilled halloumi. STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Loaf Pan Basque Cheesecake Description: 750g full-fat cream cheese (at room temperature) 225g caster sugar 15g corn flour 3 whole eggs (at room temperature) 225ml double cream (at room temperature) (can switch out for flavoured cream) (use heavy cream if no double cream available) ¼ teaspoon fine sea salt Preheat the oven to 460F/240C. Beat the cream cheese and the caster sugar in a bowl with an electric hand mixer. Add the 3 eggs one by one and mix until smooth. Add 225ml double cream and mix again. Finally add the salt and cornstarch and mix. Line the loaf pan with parchment and pour in the batter. Tap the tin on the worksurface a few times to get rid of air bubbles. Bake uncovered for 40 minutes or until the top is slightly blackened. Do not open the oven door during this time. Once the cheesecake is cooled down, transfer it to the fridge. Allow it to set overnight before slicing and serving. Cherry Sauce 500g frozen cherries 1 tbsp lemon juice 2 tbsp sugar Heat the cherries in a pan for 5 to 10 minutes. Add in the lemon juice and sugar. Cook for a few minutes then use a stick blender to blend them as smooth as possible. Reduce down to desired consistency and finally pass through a sieve into a bowl over ice to cool. STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Gordon Ramsay’s Head Chef uses instant gravy? Description: STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Whiskey Cream Chocolate Basque Cheesecake Description: STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - https://www.eatlikeanadult.com/subscribe/ 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult/ 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach mostly healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ 📝 RECIPE - 750g full-fat cream cheese (at room temperature) - 240g caster sugar - 20g chocolate powder - 150g dark (70%) chocolate - 3 whole eggs (at room temperature) - 300ml double cream (at room temperature) (can switch out for flavoured cream) - 1/4 teaspoon fine sea salt - 2 tbsp whiskey (optional) 1. Preheat the oven to 230°C (450°F). 2. In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth. 3. Add the eggs one at a time, mixing well after each addition until fully combined. 4. Gradually pour the melted chocolate into the double cream while mixing. Stir in the whiskey at this stage. 5. Pour the chocolate-whiskey cream mixture into the bowl with the cream cheese mixture and blend everything together. 6. Add the salt and cocoa powder, then mix until smooth. 7. Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap it on the countertop a few times to release any air bubbles. 8. Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid opening the oven door during baking. 9. Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge. </video> <video> Your next potatoes are going to be very different Description: LINK TO RECIPES 📝 Quality Chophouse Confit Potatoes - https://eatlikeanadult.com/the-quality-chop-house-confit-potatoes/ 📝 Easy Hollandaise - https://eatlikeanadult.com/the-ultimate-guide-to- 📝 Quick Pickled Onions - quick-easy-hollandaise-sauce/ https://eatlikeanadult.com/quick-pickled-red-onions/ STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - https://www.eatlikeanadult.com/subscribe/ 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult/ 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach mostly healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Giant Yorkshire pudding with smoked salmon & crème fraîche Description: Full recipe here: https://eatlikeanadult.com/smoked-salmon-savoury-dutch-baby/ A few notes: - Get the batter to room temperature before cooking to get a good rise. - That is an obscene amount of butter. You don’t really *need* that much (the recipe on my site has less) but it’s only Christmas once! - Yes, it’s one pan because I didn’t include the blender jug. - Isn’t this just a savoury dutch baby? Call it whatever makes you happy. - What’s Dutch about it? Nothing. The name comes from an American misunderstanding of ‘Deutsche’ because it’s based on a German pancake. - The pan doesn’t have to be cast iron, just one that can go in the oven. That includes similar sized (24cm) and shape cake tins. - How does it rise without yeast? Steam! Any other questions? Let me know in the comments. </video> <video> Make your duck pan sauce like this Description: How to Make a Duck Pan Sauce That Doesn’t “Sucs”! 🦆✨ 2 duck breasts 30ml Grand Marnier 1 shallot, diced fine 2 tbsp marmalade (optional) 200ml orange juice 250ml chicken or veal stock 2 tsp soy sauce 3 tbsp butter (optional) 2 sprigs thyme, picked 1. Score the fat on the breasts in a crosshatch pattern without scoring the meat underneath. 2. Season both side and allow to come up to room temperature. 3. Place fat side down in a cold pan and place on to a medium low heat. This will allow the fat to render out and as the Maillard reaction occurs you'll it will lift away from the pan without sticking. 4. Cook on the other side for a few minutes until you get an internal temperature of 54°C (130°F), remove and rest on a rack. 5. To make the pan sauce pour out excess duck fat and reserve for future use. 6. Fry the shallot until translucent and then add the Grand Marnier to deglaze the pan. Cook for a few minutes until most of the alcohol has evaporated. 7. Add in the marmalade and soy sauce and allow the marmalade to melt for a minute. It might not all break down immediately but that's ok, it'll melt during the rest of the cooking. 8. Add in the orange juice and stock. Reduce that down for 10 minutes or until the spatula traces through the sauce. 9. Add in the thyme, cook for 30 seconds and turn off the heat. 10. Add in the cold butter and whisk to emulsify. 11. Serve with the sliced duck breast over rice or serve with mash. Garnish with spring onion and furikake seasoning. STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - https://www.eatlikeanadult.com/subscribe/ 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult/ 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach mostly healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> I made Gordon Ramsay's Eggs Benedict before work Description: For my hollandaise recipe, visit https://eatlikeanadult.com/ and use the search box. If you ant to know how to poach eggs better, I have a few videos on egg poaching on my Shorts feed. STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Honey Roast Ham, Burrata & Grilled Pineapple Dutch Baby Description: Savoury Dutch Babies Episode 8 🍍 Honey Roast Ham, Burrata & Grilled Pineapple Recipe 4 eggs 180g milk 90g plain flour 1/4 tsp salt 80g butter 20g parmesan cheese 15g fresh basil 1 garlic clove - Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand. - In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. - Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product. - Grate the parmesan, chiffonade the basil and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. - When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. - Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. To serve 200g honey roast ham 150g pineapple 1 ball of burrata 2 tsp fresh basil 1/4 tsp Maldon salt Freshly ground black pepper Chilli oil Chilli flakes - Toss the pineapple in a little oil and grill for a few minutes on each side. - Warm the ham and put that in the Dutch baby when it comes out of the oven. - Break up the burrata by hand and arrange on top of the ham. - Follow that up with the grilled pineapple. - Top with fresh basil leaves, chilli oil if you want, salt, black pepper and chilli flakes. STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> I made my favourite takeaway sushi cheaper Description: Katsu Prawn Sushi Rolls For the rice 400g sushi rice 600ml water 2 inch square of kombu 60ml rice wine vinegar 2 tsp honey 1/2 tsp salt 1. Rinse your rice under cold water until it runs clear. 2. Add your rice and kombu to the water and bring to a simmer. Turn the heat all the way down, place a lid on the pan and leave for 15 minutes. When cooked, turn the heat off and leave with the lid on for a further 10 minutes. 3. Bring your vinegar, honey and salt to the boil and then turn off the heat. 4. Combine the rice with the vinegar mixture in a large bowl and leave to cool. For the prawns 2 eggs 60g panko breadcrumbs 40g plain flour 200g large prawns Light olive oil for frying 1 avocado Nori sushi sheets 1. Devein the prawns and make small incisions underneath each prawn so you can gently press them straight on a chopping board before frying (this stops them from curling up). 2. Season the prawns with a little salt and pepper, then dredge in flour, followed by egg and panko breadcrumbs. 3. Fry these in batches in 180ºC oil for about 3 minutes or until golden brown and cooked through. To serve 1. Cut your avocado into slices lengthways 2. Place 1 portion of rice on the sushi nori, with the prawns and avocado down the middle. 3. Roll, cut and enjoy! STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Eggs Florentine Dutch Baby Description: Here's the recipe. As I mentioned in the video, I poached my eggs ahead of time, get them in ice water and then reheat in simmering water for 1 to 2 minutes. I have videos on this and my hollandaise sauce on my channel. - 4 eggs - 180g milk - 90g plain flour - 1/4 tsp salt - 30g butter - 20g parmesan cheese - 15g chopped chives - 1 garlic clove - 4 poached eggs (I have egg poaching videos on my grid) - 250g spinach - Olive oil or butter for sauteing - Salt - Hollandaise sauce (see my other video for this) 1. Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there's enough space above it for your Dutch Baby to expand. 2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. 3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product. 4. Into a bowl grate the parmesan, chop the chives and mince the garlic. I like to add a pinch of salt to this mixture also. Mix well. 5. When you're ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. 6. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. If you want it crispier like a Yorkshire pudding go for an extra 5 to 10 minutes so the sides are brown rather than yellow. 7. Cook your spinach in the olive oil with a little salt (and a little butter if you like to live in the fast line) until wilted but slightly springy still. 8. Top with 4 poached eggs, hollandaise a little more chopped chives and black pepper. STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Cook your whole chicken like this Description: 🍗 The Ultimate Chicken Cooking Hack from London’s Best! 🔥 Big shoutout to Fowl Restaurant for teaching me the game-changing way to cook chicken: Spatchcocking & brining! 🙌 Spatchcocking isn’t just a fancy word—it means quicker, more even cooking. No more dry chicken parts while waiting for the rest to catch up! 🕒 Brine Tips: - Brine for at least 8 hours, but don’t go over 24 hours, or it might get too salty. 🌡️ Cooking Tips: - Cook for around 30 minutes to get a good browning on the skin. That's usually going to take it to 65°C+ (149°F+) in the thickest part. The legs and thighs will be higher. After resting for 10 to 15 minutes it's not unusual to get a further 5 to 10 degrees. If I'm cooking for myself I'm happy with it ending up around 70°C+ (158°F+) because it's not just a matter of hitting a magic number, it's time at that heat too. If I'm cooking for an old person, a child or a pregnant woman for example, I'd go a bit higher. The beauty of this brining method is that it stays juicy at higher temps, so if you're worried about lower temps, go a bit higher if you like. Note: in the restaurants they will go higher to comply with legal guidelines, but this is how I do it at home. - When I say cook on “high,” I mean the highest temp because my oven needs all the help it can get! But if your oven’s a beast, you might need to turn it down a bit at the end. No worries though, it should only take about 30 minutes. Just keep an eye on it to avoid any mishaps. 💡 Bonus Tip: BTW, this is also a killer way to prepare chicken for the BBQ. Perfectly cooked, every time! 🔥🍗 Want the deets on making the perfect gravy or mash to go with it? Drop a comment and let me know! STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Huevos Rancheros Dutch Baby Description: Makes 2 Dutch babies each in 15cm pans - 2 eggs - 120g milk (6.3ozs) - 60g plain flour (3/4 cup) - 1/4 tsp salt - 20g butter (6 tbsp) - 1g fresh coriander (cilantro) - 1 garlic clove - 50g Jack cheese (3.5ozs) 1. Preheat the oven to 230°C. 2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. 3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product. 4. 10 minutes before cooking put your oven safe pan in the oven. 5. Finely chop the coriander, mince the garlic and grate the Jack cheese into a bowl with a pinch of salt. 6. Remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. 7. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. 8. Top your Dutch baby with the refried beans, grated Jack cheese, fried eggs, warmed salsa, Pico de gallo (hot sauce and avocado if you like them too). Finish with some black pepper. Refried beans 2 tsp olive oil 1/2 medium onion, finely diced ¼ tsp sea salt 1 tsp cumin 1 can black beans, drained & rinsed 70ml chicken stock or water Ground black pepper ½ teaspoon lime juice 1. Fry the onions in the oil for 3 minutes until translucent. 2. Add the cumin and stir. 3. Add the beans and the stock or water. 4. Cover and cook for 5 minutes. 5. Mash the beans, leaving some texture and continue to cook uncovered until thick. 6. Turn off the heat, add the lime juice and season to taste with salt and pepper. Pico De Gallo 2 ripe tomatoes 1 banana shallot 5g fresh coriander 2 tbsp lime juice 1/4 tsp salt 1. Deseed the tomatoes and dice small into a bowl. 2. Dice the shallot small and add to the bowl along with the chopped coriander, lime juice and salt. To serve Salsa Fried eggs Jack cheese Hot sauce Black pepper STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video> <video> Silky mash potatoes and velvety chicken gravy Description: 🍗 Gravy & Mash: The Art of Cooking Without a Recipe 🥔 When it comes to making gravy, I’m all about going with the flow rather than sticking to a strict recipe. It’s about working with what you’ve got leftover from roasting the chicken and developing a relationship with the process. But I get it—knowing the amounts can be helpful, so here’s a rough guide based on what I used in the video. Gravy Basics: - Flour: 2-3 tbsp - White Wine: ~100ml - Chicken Stock: 500ml (but don’t stress about the exact amount—you’re reducing it to your desired consistency anyway!) Gravy Flow: 1. Remove the lemons from the pan and get that pan on the heat. 2. Add plain flour and cook for about a minute. 3. Deglaze with the wine and let it cook for 5 minutes. 4. Add the stock and cook for another 5 minutes before straining. 5. Reduce the strained gravy to your preferred consistency. Mash Tips: - Start with the amount of potato you think you’ll eat (maybe a little extra for leftovers). - After sieving, weigh the potato and add 25%-50% of that weight in butter. - Heat up 40% of the potato’s weight in milk, adding it until you reach your desired consistency. Butter Debate: - Cold or room temp? I’m team cold butter, tekkers I picked up from Paul Foster. Works like a charm every time for me! 💯 Pro Tip: If you’re finding tiny lumps in your mash, it’s likely due to the sieve’s mesh size. I use a ‘40 mesh’ sieve, which is super fine—usually used for flour. Enjoy the process, and don’t be afraid to trust your instincts! #GravyGoals #MashedPotatoMagic STAY IN TOUCH 💌 Subscribe to my Recipe of The Week Club - 📨 https://www.eatlikeanadult.com/subscribe 🌍 My website - https://www.eatlikeanadult.com/ SOCIALS 📸 Instagram - https://www.instagram.com/eatlikeanadult 📘 Facebook - https://www.facebook.com/eatlikeanadult WHO AM I? My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place. You can find out more about me here - https://www.eatlikeanadult.com/about/ </video>

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Hi, I’m Russell. 🔪 Recipes for healthy eaters 👨🏼‍🍳 Cooking tips & techniques 🍽️ Diet agnostic

Whether you consider yourself a healthy eater, or just want to be more of one :) then you're in the right place.

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