Fallow
50 recipes converted from their YouTube cooking videos.
Michelin Cottage Pie at Home
A refined take on the classic British cottage pie, using short rib and beef shin for deep collagen-rich flavor, and a luxurious pom duchess mash enriched with egg yolks and butter. Inspired by the Ritz's two‑Michelin‑star version and adapted for home kitchens.
Red Wine Braised Short Ribs
A classic French‑style braised short rib cooked low and slow in red wine, beef stock, and aromatic vegetables. The meat becomes melt‑in‑your‑mouth tender while the sauce develops deep, sweet‑savory flavors, finished with a touch of mustard and cherry vinegar. Served over silky potato puree, this one‑pot dish is restaurant quality for the home kitchen.
Michelin Sticky Toffee Pudding at Home
A luxurious British sticky toffee pudding that uses coffee‑soaked dates, beef suet for a light yet rich sponge, and a deep umami caramel sauce finished with soy sauce and clotted cream. Inspired by Michelin‑starred gastro‑pub chefs Tom Kerridge and Sarah Haywood.
Ultimate Chef-Style Ragu with Gnocchi
A deep, rich, and silky Italian ragu built with French‑style techniques—slow‑rendered pancetta, caramelized vegetables, a blend of beef shin and chuck, pork belly, milk, red wine, and a long low‑oven simmer. Finished with butter, Parmesan rind, and a sweet‑tart gastrique, then tossed with pillowy homemade gnocchi.
Best Pommes Boulangère (Layered Baked Potatoes)
A rich, caramel‑sweet layered potato bake inspired by the classic French Pommes Boulangère, finished with clarified butter, beef stock and fresh thyme. Slow‑cooked at low heat for tender interiors and finished at a higher temperature for a glossy, caramelised crust.
Steak and Ale Pie with Beef Cheek and Short Ribs
A luxurious British steak and ale pie featuring bone‑in short ribs and tender beef cheek, braised low and slow in Guinness stout and red wine, finished with a rich gravy and a buttery short‑crust pastry. Perfect for a comforting dinner or special occasion.
Michelin Pancakes at Home
A Michelin‑inspired pancake that stays light and airy for minutes after cooking, using whipped egg whites stabilized with lemon juice and a rich black‑butter maple‑soy glaze. The method eliminates sogginess and gives a restaurant‑quality breakfast at home.
Beef Bourguignon (Ultimate French Classic)
A richly flavored, slow‑braised French beef stew that uses three cuts of beef (short ribs, chuck, and shank) for depth, caramelized vegetables, reduced red wine, and a finishing garnish of mushrooms, bacon, and pearl onions. Served over a classic potato puree, this dish balances rustic comfort with restaurant‑level technique.
Perfect French Toast – Helen Rose’s Michelin Technique
An elevated French toast inspired by three‑Michelin‑star chef Helen Rose. A light vanilla‑infused custard soaks buttery brioche, which is pan‑fried in foaming butter and finished with a caramelized sugar crust and a hint of flaky sea salt. Served with an optional mascarpone‑orange‑Hennessy drizzle.
Decadent Roasted Yukon Gold Mashed Potatoes
A silky, smooth, and ultra‑creamy mashed potato made from roasted Yukon Golds, butter, and a luxurious milk‑cream infusion with potato skins, bay leaf and nutmeg. The technique avoids over‑working starch for a non‑gluey, restaurant‑quality side dish.
Why Restaurant Lasagna Tastes So Much Better
A technique‑driven, multi‑meat lasagna with a rich bone‑marrow ragu, silky spinach pasta, and a fragrant béchamel. Inspired by a three‑Michelin‑star chef, this recipe delivers lighter layers, deep flavor, and a crispy cheese top.
Michelin Lamb Shank at Home
A restaurant‑quality braised lamb shank inspired by the legendary three‑Michelin‑starred Gabro in London. The shanks are brined, seared for a deep Maillard crust, then slow‑braised at low temperature with roasted lamb bones, aromatics and a touch of anchovy umami. Finished with a rich, reduced sauce enriched with rendered lamb fat and served alongside butter‑glazed carrots.
Michelin Mac and Cheese at Home
A refined take on classic British pub mac and cheese, inspired by chef H of Hines Head. Lightly par‑boiled pasta is tossed in a silky cheese sauce made from chicken stock, white wine, Gruyère, American cheese, cream cheese and a touch of corn‑flour, then topped with herb‑infused toasted panko for a crunchy finish. The dish bakes to a golden crust while staying luxuriously creamy inside.
Non-Italian Style Carbonara
A rich, creamy carbonara made with guanciale, eggs, and Pecorino Romano. No cream needed – the sauce comes from the emulsion of egg yolks, cheese, pasta water, and rendered pork fat. Perfect for a quick yet indulgent dinner for two.
Porchetta (Italian Roast Pork Belly)
A classic Italian porchetta made from brined pork belly, butterflied, seasoned with a fragrant fennel‑herb rub, slow‑cooked low and finished with a high‑heat blast for crackly skin. Perfect for a Sunday feast.
Sour Cream Seasoning (Chive Blend)
A tangy, herb‑forward sour‑cream seasoning made by dehydrating fresh chives and blending them with milk powder, onion powder, black pepper and citric acid. Perfect for ranch dressing, blooming onions, fries, hash browns, and any dish that needs a creamy, savory boost.
The Ultimate Chicken Pie
A luxurious take on the classic chicken pot pie using a whole spatchcocked chicken, a rich sauce suprême enriched with cream, Dijon mustard and Marmite, and a crisp puff‑pastry shell. The recipe combines French technique with British comfort, delivering moist chicken, deep‑flavored gravy, and a buttery, flaky crust.
Beef Wellington with Chicken Mousse, Mushroom Duxelles and Herb Crepes
A show‑stopping Beef Wellington that uses a light chicken mousse, rich mushroom duxelles and vibrant herb crepes for perfect layers. The recipe follows the detailed technique from the Fallow channel, delivering a medium‑rare beef center, flaky puff pastry and a beautiful presentation.
Sausage, Onion Gravy & Mash
A classic British comfort dish of browned pork bangers, sweet‑tangy onion gravy, and creamy mashed potatoes. Perfect for a hearty dinner, this recipe walks you through browning the sausages low to keep the casings intact, building a deep‑flavoured gravy with butter, herbs, vinegar and cream, and mashing fluffy potatoes to serve.
Classic Mustard Sauce (Sauce à la Moutarde)
A velvety French‑style mustard sauce made with a nutty butter‑flour roux, white wine, hot chicken stock, fresh tarragon, Dijon mustard, and a splash of cream. Perfect over chicken, fish, or pork.
Traditional Christmas Turkey Dinner
A step‑by‑step guide to a classic British Christmas dinner for eight, featuring a brined 7 kg turkey broken down into breast and legs, roast potatoes, parsnips, carrots, cauliflower cheese, red cabbage, Brussels sprouts, pigs in blankets, Yorkshire puddings, cranberry sauce, bread sauce and a rich turkey gravy. All techniques are explained for home cooks with no restaurant gadgets.
Ultimate Prime Rib (Reverse Sear)
A step‑by‑step guide to the perfect prime rib using the reverse‑sear method: dry‑brine for 48 hours, low‑temp oven cooking to a precise internal temperature, a quick high‑heat finish, and a rich red‑wine reduction sauce made from the trimmed rib cap and rendered beef fat.
Gourmet Mac and Cheese with Chicken‑Skin Croutons
A rich, pull‑cheesy mac and cheese made with a blend of Gruyère, Red Leicester, cheddar and mozzarella, finished with a crunchy chicken‑skin crouton topping and a quick broil for a golden crust. Perfect for kids and adults who love comfort food with a gourmet twist.
Corn Ribs
Crispy, smoky corn ribs that make a perfect vegetarian alternative to meat ribs. Fresh corn on the cob is steamed, chilled, cut into rib‑shaped pieces, quickly fried until golden, then tossed in a flavorful Como seasoning and finished with a squeeze of lime.
Bordeaux Red Wine Pan Sauce with Bone Marrow
A rich, glossy Bordeaux‑style pan sauce made with red wine, demi‑glace, fresh herbs, and luxurious bone marrow. Served over a perfectly seared ribeye steak, this sauce adds deep umami, acidity and a silky mouthfeel in under an hour.
The Most Underrated British Dish (That Rivals Any French Classic)
A show‑stopping, traditional Northern English hot pot made with braised lamb shanks, a rich vegetable‑wine sauce, and layers of ultra‑thin waxy potatoes. The dish is cooked low and slow, then finished in the oven for a golden, caramelised top. Perfect for a comforting dinner that rivals classic French pot dishes.
We Found the Perfect Fried Chicken Technique
A science‑backed method for ultra‑crispy fried chicken breast, marinated for 12 hours, lightly dredged with a secret 60‑flip technique, and finished with a sweet‑spicy hot honey glaze. Perfect for a satisfying main course.
The 5 Steak Sauces Every Chef Needs to Learn
A comprehensive guide to six classic steak sauces featured on the Fallow YouTube channel: Béarnaise (Bernese), Red Wine Reduction, Chimichurri, Café de Paris Butter, and Peppercorn (Steak au Poivre). Includes step‑by‑step instructions, ingredient costs, equipment, storage, and troubleshooting so home cooks can recreate restaurant‑quality sauces.
Coco Van – Brined Chicken with Red Wine Sauce and Garnish
A Michelin‑inspired French chicken dish that combines a 5% herb brine, boneless skin‑on chicken, a rich red‑wine and stock sauce finished with blended chicken liver, and a garnish of smoked bacon, mushrooms, pearl onions, carrots and shallots. The recipe follows the techniques of three‑star chef Pierre Kaufman while remaining doable at home.
The Best Short Rib Recipe You’ll Ever Make
A luxurious, restaurant‑quality short rib dish braised low and slow in a sweet red‑wine reduction with caramelized shallots and aromatic vegetables. The meat becomes melt‑in‑your‑mouth tender and the sauce is rich, glossy, and full of deep flavor.
Four Essential Chef Purees
Master the four classic purees every serious cook should know: silky celeriac, sweet carrot, bright chervil (corette), and rich roasted cauliflower. Each puree is broken down step‑by‑step with tips on seasoning, texture, and plating, so you can create restaurant‑quality sauces at home.
Perfect Christmas Roast Potatoes
Crispy, ultra‑fluffy roast potatoes made with low‑starch Agra potatoes, soaked overnight, boiled until soft, then roasted in a 50/50 duck and goose fat blend. Finished with a burst of fresh garlic and fine sea salt, these potatoes are the ultimate festive side dish.
Bacon Lettuce Tomato Toast Sandwich with Homemade Mayo
A hearty BLT‑style sandwich made with crispy streaky bacon, fresh tomato‑shallot salad, crisp lettuce and thick, buttery homemade mayonnaise, all assembled on potato bread that’s fried in the rendered bacon fat for extra flavor.
Umami Seasoning Blend (Salt & Pepper Style)
A versatile, umami‑rich seasoning inspired by classic salt and pepper chicken wings. Toasted cumin, coriander, and black pepper are blitzed with sugar, MSG, salt, garlic powder, seaweed powder, and citric acid to create a shelf‑stable blend that adds instant depth to fries, peppers, popcorn, and any dish that needs a savory boost.
The Most Viral Recipe on the Internet Made Even Better
A decadent, buttery stack of thinly sliced potatoes and crispy bacon baked until the layers fuse into a golden, melt‑in‑your‑mouth masterpiece. The secret is never washing the potatoes so the natural starch helps bind the layers, and a 24‑hour chill that gives the dish its perfect texture.
The Ultimate Michelin Chips (Better Than Any Fries!)
Crispy, fluffy, and perfectly ruffled British chips made with Agria potatoes, a low‑temperature first fry in vegetable oil, and a final high‑heat finish in rendered beef dripping. Follow the step‑by‑step method for restaurant‑quality chips at home.
Crispy Mustard Chicken Breast with Chips
A quick weekday dinner featuring skin‑on chicken breasts rendered crispy in a pan, finished with a bright mustard‑wine sauce and served alongside crunchy chips. Perfect for beginners and packed with flavor without any fancy equipment.
Five Classic French Mother Sauces with Variations (Béchamel, Velouté, Espagnole, Hollandaise/Béarnaise, Tomato‑Romesco)
Learn to master the five foundational French mother sauces – Béchamel, Velouté, Espagnole, Hollandaise (and its Béarnaise twist) and a classic Tomato sauce with a Romesco twist. Detailed step‑by‑step instructions, tips, troubleshooting, and storage advice make these sauces approachable for home cooks while preserving the professional techniques taught in Michelin‑star kitchens.
Simple Butter and Chive Omelette
A classic, buttery omelette made with three medium eggs, a touch of unsalted butter, fresh chives, and simple seasoning. Perfect for a quick, satisfying breakfast or light dinner.
Swiss Rösti with Onion and Fried Eggs
A classic Swiss brunch dish made with grated potatoes, thinly sliced onion, clarified butter and topped with perfectly fried eggs. The potatoes are squeezed dry for maximum crispiness, cooked low and slow for a deep caramelized crust, and served hot for a hearty, satisfying meal.
Crispy Chicken Thigh & Leg with Velouté Sauce
A simple yet elegant French-inspired dish featuring bone‑in chicken thighs and drumsticks cooked low and slow for juicy meat, finished with a rich velouté sauce brightened with mustard, tarragon and lemon.
Corn Ribs (Vegetarian Goat Rib Alternative)
Crispy, smoky corn ribs seasoned with a homemade fermented chili‑seaweed blend and a splash of lime. A satisfying vegetarian alternative to meat ribs, perfect for sharing at a dinner party.
Our Most Popular Dish
A silky, savory mushroom parfait made from rescued "second‑ass" mushrooms, roasted to a deep caramel color, glazed with mirin and soy sauce, then blended with milk and cream and gently baked in a bain‑marie. Served chilled and garnished with pickled shallots, marinated shiitake, and pickled lion's mane mushrooms, this sustainable vegetarian dish is both elegant and full of umami.
Restaurant-Style Steak Doneness Guide
A step‑by‑step method for cooking six filet steaks to every level of doneness—from blue to well‑done—using a high‑heat sear, a 180 °C oven, and a warm resting drawer. Includes timing, temperature targets, and professional tips for perfect crust and juicy interior.
Sriracha Butter Sauce
A quick, emulsified butter sauce with a kick of sriracha and bright lemon juice. Perfect for chicken wings, cod, veggies, or any dish that needs a spicy, buttery finish.
Bright Green Herb Oil (Wild Garlic, Chives & Cavalina)
A vibrant green oil made from wild garlic, chives, and cavalina blended with neutral oil. The oil is gently warmed in the blender to release the herb flavors, then strained for a silky texture. Use it as a garnish, drizzle, or mix into aioli or butter emulsions for stunning plates.
Seafood Paella with Chicken
A traditional Spanish seafood paella enriched with crispy chicken thighs, leeks, red peppers, saffron-infused Bomba rice, and a generous crust (socarrat). Made with homemade seafood‑chicken stock, spider crab, and lobster legs, this dish delivers authentic flavors and a satisfying crunchy bottom.
What’s the Best British Pub Classic Dish?
A hearty, authentic British pub favorite: beer‑battered cod fried in beef dripping, served with double‑fried chips, malt vinegar, and tartar sauce. This recipe recreates the iconic fish and chips that won the showdown of 10 British pub classics on the Fallow channel.
Classic Capricorn Sauce
A timeless pepper‑forward steak sauce passed down through generations. Toasted black pepper, shallots, flambéed brandy, double cream, reduced beef stock, green peppercorns, lemon juice and parsley combine for a silky, aromatic finish that never gets overly creamy.
Mushroom Waste Pâté (Pafa) with Pickled Shallots, Marinated Tataki & Grilled Sourdough
A creative way to turn mushroom trimmings into a silky, savory pâté called "pafa". The mousse is enriched with a sweet‑savory alcohol reduction, blended with eggs and butter, then set in a bain‑marie. Served with pickled shallots, marinated tataki and crisp grilled sourdough, this dish showcases sustainable cooking with bold flavors.