Adam Byatt
13 recipes converted from their YouTube cooking videos.
Coq Au Vin (Classic French Chicken Braise)
A traditional French braised chicken dish cooked low and slow in Pinot Noir, with smoked bacon lardons, pearl onions, mushrooms, and heart‑shaped croutons. Served with creamy mashed potatoes, this one‑pot wonder showcases authentic technique and deep, balanced flavors.
How to make: Cod Grenobloise
A classic French cod dish revived for home cooks. Whole cod fillets are dry‑brined with a 60/40 salt‑sugar mix, pan‑seared, then finished in the oven. A bright, zesty garnish of lemon segments, capers, cornichons, butter‑brown sauce and crisp croutons adds texture and flavor. Served over a silky cauliflower puree, this elegant plate is perfect for dinner parties or a special mid‑week meal.
How to cook: Bordelaise Sauce
A rich, glossy French bordelaise sauce made with mushrooms, shallots, bone marrow, red wine, and beef stock, served over perfectly seared steak. This classic steak accompaniment brings deep beefy flavor, acidity, and a buttery sheen.
How to Cook: Roast Potatoes
A step‑by‑step guide to making ultra‑crispy, fluffy roast potatoes using Maris Piper potatoes, duck fat, sea salt, garlic and fresh thyme. Inspired by Adam Byatt's simple yet foolproof Sunday roast side.
Saffron John Dory Orzo with Garlic Aioli
A light, aromatic Mediterranean-inspired dish featuring orzo cooked in a fragrant John Dory fish stock infused with saffron, finished with a silky saffron‑garlic aioli. Perfect for a dinner party or a special weekend lunch.
How I LOVE to cook a simple Risotto
A straightforward, creamy risotto made with half olive oil, half butter, aromatic shallot, celery, and peppercorn, finished with mascarpone, cream, butter, and Parmesan. Perfect for a comforting dinner.
How to cook: Bisque
A rich, velvety crab bisque made with fresh crab meat, aromatic vegetables, brandy, white wine, chicken stock, double cream and a touch of crème fraîche. The recipe follows Adam Byatt's 20‑year‑old technique of careful toasting, reductions and straining for a silky soup.
How to make: Beeswax Canelés EASY
Traditional Bordeaux canelés with a caramelized crust, soft rum‑infused interior, and a glossy apricot‑rum glaze. Made using beeswax‑coated molds for a non‑stick finish and extra flavor.
How to make: Fresh Pasta
A rich, silky fresh pasta made with a high ratio of egg yolks to flour for maximum flavor and tenderness. Follow Adam Byatt's step‑by‑step method to create a smooth dough, rest it, and roll it into perfect strands ready for a quick boil.
My Favourite thing to cook! Oxtail Broth - (Reduced Music)
A pure, slow‑braised French‑style oxtail broth finished with sautéed mushrooms, shallots, fresh thyme, parsley and a light double‑cream chantilly. The long, low‑temperature cooking extracts deep beefy flavor while keeping the ingredient list minimal for maximum purity. Perfect for a cozy winter dinner.
Mastering Choux Pastry
A detailed, restaurant‑style shoe (choux) pastry recipe from Adam Byatt. Learn how to make the light, airy dough, pipe it into elegant shapes, bake to a perfect rise, and finish with sweet or savory fillings and toppings.
The mashed potato we serve in my Michelin ⭐️ Restaurant
Learn how to make ultra‑smooth, buttery mashed potatoes the way they are served at Adam Byatt's Trinity restaurant. This method keeps the potatoes hot, uses a low simmer, a potato ricer, and a careful butter‑cream emulsification for a velvety finish.
How to make: Ratatouille
A vibrant, restaurant‑style French ratatouille made with diced courgettes, peppers, aubergine, onion, tomato purée, olive oil, cherry vinegar and a touch of pâté. Cooked in stages to keep the vegetables crisp‑tender and the flavors bright, this versatile dish can be served warm or cold, on toast, with pasta, or as a bed for fish.