GORDANBENNETT PROPER JOB ... lifes complicated make it easier with some simple steps ..... don't get hot under the collar just GET IT HOT ..... GET GB HOT .. with GORDAN BENNETT rubs

"COVER UP YOUR NAAN she's drying out"....get your cheap naan bread put it foil drizzle oil over both sides........sprinkle over desiccated coconut or garlic & coriander whatever close it up & heat gently in the oven.......much better...............

" OLD N CRUSTY".....take old unwanted crusts of bread & transform them with a little french tickler .....cut into cubes place into foil or on tray drizzle over french tickler to coat all the pieces...add garlic cloves rosemary fresh herbs & parmesan if at hand .......roast then up till golden .... toss in or on your soup then sprinkle on cheese or toss in your ceasar salad...............................

"PUFFY TOPS.........TOPS OFF" EVER HAD A SOGGY PIE .......oooooo! well get them off cook your pie inners and tops separately.........take your puff pastry cut into squares, fish shapes ....cows whatever put on a baking tray glaze with egg for golden glow then cook in the oven puffing good ...put on pie inners when cooked.........

CURRY ESSENTIAL..........YOU NEED FRESH CORIANDER FOR A GOOD INDIAN CURRY..................Fresh chilli , garlic and ginger are also a bonus and really good for you....

GET YOUR CHOPPER OUT .... WHEN COOKING TRY USING A CHOPPER ESPECIALLY GOOD FOR SPLATTING GARLIC ..... FAB FOR CHOPPING BITS UP TOO , MIND YOUR FINGERS ARE OUT THE WAY THOUGH .... GET WHOLE CHICKENS AND CHOP TO BITS WITH YOUR CHOPPER ... only the dead ones ofcourse....

" YOUR BEST POTS FORWARD " ROAST POTS..... peel , half or quarter, boil ...don't let them get soft....drain ,back in pan ..lid on NOW BASH EM UP & DOWN not too mad else you'll be having mash .......put into an already heated tray with ROASTING OIL OR ROASTY TOASTY IN add fresh garlic cloves n rosemary if at hand Then roast in the oven till nice and golden

"RIGHT ON RAITA" well the yog side that goes with your bhaji........ get yourself the cheap plain yog. put mint sauce in till you get the right colour..add small chopped cucumber.... your done also add fine chopped onion and coriander if at hand

" BLINDING BASMATI " the precise way or look below ...1 part rice to 1 3/4 parts water or 2 cups to 3.5 cups of water. Splash some oil in the pan... add your boiling water some salt and rice give it a stir let it come to the boil lid on turn down.... a clear lid will help to see whats happening...........don't let it burn its bottom you can have a quick look down the side of the pan to see if water has gone @ 10mins when ready turn off heat, remove if electric , quickly place a couple of knobs of butter on top and replace the lid ...it's all working on steaming @ 5 to 10 mins later open up and fluff up with a fork and serve .... it might take a while to get used to it and finding the right rice ...never easy cook.....but its well worth it ...even easier get a rice cooker..... DO NOT RINSE YOUR RICE OFF AFTER COOKING ..... you can rinse it in cold water before you start.

THEN THERES THE EASY WAY ;Another way of cooking rice which is even easier .... a little splash of oil , put what ever quantity of rice in the pan pour hot water to an inch above rice ...stir to avoid sticking to base until it comes to the boil ..reduce heat cover with lid heat till water has gone .. don't let it burn on the bottom...then turn of heat .. move off electric rings. if using ... leave lid on till needed...fluff up with fork. add butter if naughty ... 

AND THE WAY TO REDUCE ARSENIC.... rinse your rice in the pan , flush through with cold water from the tap ... a few times should do it, some people soak for longer periods. Now boil the old way with lots of hot water till nearly done,then tip into strainer pour over fresh boiling water, give a good shake to get rid of excess water then back into your pan and seal and let it steam itself for about 10mins or so till fluffy ... fork around as above......

"THE BEST JACKETS IN TOWN " slice your huge pots stick in the microwave for @ 4 mins till slightly soft ....now rub one of our oils into the skin & crack salt over put in a hot oven to get well crispy coats........

MEXICAN CHOCOLATE .... hard to find essential in mexican dishes .... try it you'll need min 70% dark chocolate @ 120g , ground almonds @ 20g , caster sugar @ 40g , and ground cinnamon 2 tsps.... chocolate first stick in processor to fine mix then add the rest .... store in the fridge use in chilli , burito parcels , empanadas the lot.....

CRUSTY GARLIC DOOR STOPPERS... Don't throw away your uncut bread cut into thick stoppers drizzle over olive oil or par melted butter .. top with crushed pressed garlic n fine chopped parsley stick in foil in the oven open up after a while to crisp up or leave enclosed to have soft n squidgy.... even chuck on grated cheese n chilli for extra treat..... and if you don't want to use them for this blend into breadcrumbs and put in your freezer to make wicked recipes for crab cakes , breaded chicken or pork pieces n more ... extra topping on mac. cheese

TOTALLY CHILLED .... something I use a lot now as its such a good cheat and easy to use frozen garlic in a little packet, brilliant no mess or smelly fingers and it can work out cheaper, all chopped and ready just chuck it in your pan, great over roast pots too

POTTY IF NOT... sometimes you need to cheat , chunky chips, unless you have a deep fat fryer quite hard to achieve so get frozen cover in a mixture of fine chopped bacon, rosemary, oregano,coarse sea salt ground black pepper and olive oil, when cooked put in their own little bowls or stack.

 SPLASH OF COLOUR.... plate skids always look good at dinner parties so puree something up ,can be as simple as frozen peas cooked with a little seasoning or say mint sauce blended then a dollop on the plate and skid across the plate, different veg . will give you the colour taste you want ,good ones being carrott with cream and coriander, parsnip,or pumpkin, added to a little gravy mix for more flavour, beetroot gives the most amazing colour. and taste good with chicken... then place your meat or fish on or across your splodge

MORE TO COME........