John Kirkwood
6 recipes converted from their YouTube cooking videos.
Steak and Onion Pie with Hot Water Crust Pastry
A classic British steak and onion pie made with a sturdy hot‑water‑crust pastry. Lean diced rump steak is simmered in beef stock with onions until tender, then encased in a buttery, flaky crust and baked to golden perfection. Served with a rich, glossy gravy.
Traditional Cornish Pasty
A classic Cornish pasty made with a robust bread‑flour pastry, buttery lard fat, and a traditional filling of beef, potatoes, swede (rutabaga) and onion, seasoned with salt and white pepper. Hand‑rolled, crimped and baked until golden, this recipe follows the official Cornish pasty specifications for an authentic taste of Cornwall.
How to make French Baguettes at home
Learn how to make authentic French baguettes at home using a simple no‑knead method with four 45‑minute folds, a short proof, and steam baking for a crisp crust. This recipe from John Kirkwood walks you through every step, from mixing the dough to scoring and baking the perfect golden‑brown loaves.
Scotch Pies (the king of pies)
A step‑by‑step guide to making classic Scottish hot‑water‑crust pies filled with seasoned minced lamb (or beef). The pastry is buttery, flaky and sturdy enough to hold a rich meat filling and a splash of gravy. Perfect for a hearty snack, party appetizer, or a main served with peas and mash.
Bangers & Mash: in Rich Onion Gravy: Quick, Cheap, Comforting:
A comforting British classic – juicy pork bangers served over buttery mashed potatoes (Irish Champ) with a rich onion gravy. Simple, quick and perfect for a family dinner.
Britain's best dessert: Sticky Toffee Pudding
Six moist, caramel‑sweet individual sticky toffee puddings made with dates and a luscious brandy‑cream sauce. Perfect for Christmas or any special occasion, these classic British desserts are easy to prepare ahead and reheat for a show‑stopping finish.