**Twice Baked Bubbling Squeak Jacket Potatoes**

Our ultimate hearty dinner consists of two delicious potato classics in one - twice baked bubbling squeak jacket potatoes. These are not only easy to make but also incredibly tasty and filling. To get started, we need to preheat the oven to a nice temperature and then let our potato shells into it for a further 10 minutes or until they're nice and crispy and golden brown.

To make these potatoes even more delicious, we can add some extra toppings such as cheese, sour cream, and chives. The squeak in the name of this dish refers to the squeaky sound that the potatoes make when you bite into them. This is due to the filling of sausage meat, herbs, and onions that are cooked inside the potato.

Next up, we have a classic British dish - beef stew with mustard dumplings. Beef stew is a hearty and comforting meal that's perfect for cold winter nights. To make this stew, we need to chop up some beef, onions, carrots, and potatoes, and then brown them in a pan before adding in some stock and simmering them until the meat is tender.

One of the best things about beef stew is that it's incredibly easy to make. Simply chuck all the ingredients into a pot, add some water, and let it cook away while you do something else. This recipe uses self-raising flour to give the dumplings a light and fluffy texture. The key to making good dumplings is to get the mixture just right - not too wet or too dry.

To make our beef stew with dumplings even more special, we can add in some extra ingredients such as pearl onions, potatoes, and carrots. We also need to add in some salt, pepper, and herbs to give it a bit of flavor. The mustard adds a nice tanginess to the dish that complements the richness of the beef.

Now that our stew is cooking away, we can start working on our sweet treat - a pear and ginger galette. This dessert is perfect for those who love sweet and spicy flavors. To make this galette, we need to peel and quarter some pears, and then mix them with some fresh ginger, lemon zest, and brown sugar.

To add a bit of crunch to the galette, we can sprinkle some flour on our hands before rolling out the pastry. The key is to get the pastry nice and even so that it's not too thick or too thin. We also need to make sure that the pears are evenly distributed throughout the pastry - you don't want any bits of pear missing in the middle.

Once we've got our galette assembled, we can pop it into the oven for a few minutes until it's golden brown and caramelized. The icing sugar on top adds a nice sweetness to the dish that balances out the tartness of the pears.

The final touch is to sprinkle some chopped parsley over the top of the galette - this gives it a bit of freshness and color. And that's it! Our pear and ginger galette is now ready to be devoured. But before we can serve it, we need to check on our beef stew with dumplings to make sure it's cooked through.

As we sit down to enjoy our meal, the aroma of the stew and potatoes wafts up from the table, making our mouths water in anticipation. The first bite is always the best, and this time is no exception. The beef stew is rich and flavorful, with a nice tanginess from the mustard dumplings. And on top of that, we have twice baked bubbling squeak jacket potatoes that are crispy on the outside and fluffy on the inside.

The pear and ginger galette is the perfect dessert to follow - sweet and spicy, it's a match made in heaven. As we finish our meal and sit back to relax, we can't help but feel satisfied with the delicious food we've had. This ultimate hearty dinner has been a true test of our cooking skills, but the end result is well worth the effort.

**The Recipe**

Beef Stew with Mustard Dumplings

Ingredients:

* 500g beef, chopped

* 1 onion, chopped

* 2 carrots, peeled and chopped

* 2 potatoes, peeled and chopped

* 2 tbsp olive oil

* 2 cloves garlic, minced

* 1 tsp dried thyme

* 1 tsp dried rosemary

* Salt and pepper to taste

* 2 tbsp all-purpose flour

* 2 tbsp mustard

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened.

2. Add the chopped beef, carrots, and potatoes to the pan. Cook for a few minutes until the meat is browned.

3. Add the garlic, thyme, and rosemary to the pan and stir well.

4. Pour in enough stock to cover the ingredients and bring to a boil.

5. Reduce the heat to low and simmer for 2-3 hours or until the meat is tender.

6. Meanwhile, mix together the flour and mustard to make the dumplings. Pinch off small pieces of dough and add them to the stew as they cook.

Twice Baked Squeak Jacket Potatoes

Ingredients:

* 4 large potatoes

* 1 lb sausage meat

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 tsp dried thyme

* Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F).

2. Scrub the potatoes clean and dry them with a paper towel.

3. Poke some holes in each potato with a fork to allow steam to escape.

4. Rub the potatoes with oil and sprinkle with salt and pepper.

5. Bake the potatoes for 1-2 hours or until they're cooked through.

6. Meanwhile, cook the sausage meat in a pan over medium heat until browned.

7. Add the chopped onion and garlic to the pan and stir well.

8. When the potatoes are done, remove them from the oven and let them cool slightly.

9. Slice the potatoes open lengthwise and scoop out some of the flesh to make room for the sausage meat filling.

10. Mix together the cooked sausage meat, thyme, salt, and pepper.

11. Stuff each potato with the sausage meat mixture and top with some grated cheese.

Pear and Ginger Galette

Ingredients:

* 4 large pears

* 1/2 cup granulated sugar

* 1 tbsp fresh ginger, peeled and chopped

* 1 tsp vanilla extract

* 1 cup all-purpose flour

* 1/2 cup unsalted butter, melted

* Icing sugar to dust

Instructions:

1. Preheat the oven to 200°C (400°F).

2. Peel and quarter the pears.

3. Mix together the granulated sugar, chopped ginger, and vanilla extract.

4. Roll out the pastry on a floured surface until it's large enough to fit a baking dish.

5. Arrange the pear quarters in a spiral pattern on top of the pastry.

6. Sprinkle some flour over the pears to help them stick to the pastry.

7. Fold the edges of the pastry up over the pears and press gently to seal.

8. Brush the pastry with melted butter and sprinkle with icing sugar.

9. Bake the galette for 30-40 minutes or until golden brown and caramelized.

**Conclusion**

Our ultimate hearty dinner has come to an end, but the memories will linger on. The twice baked bubbling squeak jacket potatoes were a revelation - crispy on the outside and fluffy on the inside, they're a game-changer for any potato lover. And the beef stew with mustard dumplings was rich and flavorful, with a nice tanginess from the mustard.

But the real star of the show was the pear and ginger galette. Sweet and spicy, it's a match made in heaven. The combination of textures - crunchy pastry, soft pears, and gooey icing sugar - is pure magic. We can't wait to make this dessert again and experiment with different flavors and ingredients.

So there you have it - our ultimate hearty dinner recipe that's sure to satisfy even the pickiest eaters. With its combination of comforting dishes and sweet treats, this meal is perfect for a special occasion or just a lazy Sunday afternoon. Bon appétit!

"WEBVTTKind: captionsLanguage: eni think a fantastic sunday roast is the cornerstone of home cooking it's what the rest of the week's meals are built around and i absolutely love it but that doesn't mean it can't be improved to make the most out of my roast my main course is the delicious stuffed roast rib of beef complete with tangy horseradish yorkshire puddings but first i'm enlisting the help of my eldest 15 year old megan to reinvent one of my all-time favorite classic desserts and mess bomb right eat a mess what's the one thing you love about is a mess i love the meringues now this is a eaten mess with a twist what's the twist in it compared to the normal one we're gonna freeze it so it's almost like a sort of eaten mess bomb wow now i'd like you to whisk the cream please half the strawberries are going to go through the mix and half the strawberries are going to be turned into a coulis strawberries in first a little dusting of icing sugar into the pan and now the icing sugar will withdraw the sweetness from the strawberries and start caramelizing so let me show you a nice quick way of whisking secret whisking is like 10 seconds on and 10 seconds off that way your arms don't get tired now i'm going to take the cream to a three-quarter stage what is a three-quarter mix so we leave some sort of texture in the cream and that's what we call three-quarter whip you've got a nice soft peak they're caramelized there you go you put a little touch of water in there that'll help break down the sugar and turn that into a really nice strawberry liquid now to get it really nice and fine i'm gonna blend it on and blitz off okay that's fine i want you to use the back of the spoon and push that through the sieve okay now that way you don't get those seeds it smells so good i love this now nice this is the exciting part hold up oh mag right now the meringue with your fingers just crush and flake the meringue into the cream how big should i crush it dado there nice big chunks okay lovely oh you okay yeah come on rang in my eye damn to make this dessert even easier i often cheat by using good quality shop port meringues you know taste that's just cream and meringue wow it's a little tasty okay strawberries in next a couple of spoons of the cooling now look at that now to prepare the mold to transform the traditional eaten mess into a frozen bomb form a triple layer of clim film adding water to the bowl will help the climb film stick as i pour that in i want you to spread it down okay at the bottom and push it down can you hear that crunch yeah the line all right now fold the cling film over put that in the freezer please make young please in the freezer she goes dessert done now for our main course with a twist that is the rib eye we've had that in the fridge not wrapped so it sort of almost air dries and it intensifies the flavor gross so much quicker and there's less water in the beef for me the only downside to perfect roast dinner is the fight about who washes up afterwards so meg and i are going to avoid that by cooking everything in one roasting tin starting with the spinach and mushroom stuffing a little bit of salt and pepper please good girl some of your left shoulder some left shoulder thank you in with the garlic and the mushrooms to toss the pan you push down and pull back down and push back off you go take your time push it down and flip very good that's it push down nice that was lovely and again nice i'm gonna drop let's see well done well done well then right we're gonna sort of make a little well a little touch of butter in the middle now we need to start putting the spinach in the middle piece so you can push that down spinach is cold so you're not going to burn yourself be confident in the pan toss it and you'll see it wilting and disintegrating away wow who would have thought all that spinach could fit in this pan because it's a very delicate leaf it sort of cooks so quickly put this all on your board now and then i just want you to go and give that a nice chop then when you're confident with one hand want you to pick up the other knife the other hand chop it nicely good now outside and come in gently good regroup and take your time yes mmm right i love that smell what is that lemon thyme lemon tan that's right so you get your little thyme stalks and you pour down you sort of strip lemon thyme in now tarragon it'll taste brilliant with the beef fantastic with chicken and fish roughly chop the tarragon and i sprinkle the fresh breadcrumbs so the breadcrumbs almost sort of bring the stuffing together next we're gonna get an egg yolk now with the beef this is the exciting part slice with the bone and then come inside and go two thirds of the way down hold that open for daddy salt and pepper and then look we pack our stuffing in there this is amazing it's incredible now just gently hold out there like that okay yeah i'll see you tomorrow what tying string around the rib will keep it all together during roasting not too tight if we tie it too tightly what happens the stuffing will come out that's right that's ready for roasting but we're going to protect it and sit it on a trivet so a trivet basically is almost like a sort of little little bed a little bed that's right if you want to enjoy these delicious roast vegetables at their best make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef now a little mix for the top a couple of teaspoons of mustard powder in salt a couple of tablespoons of olive oil mix that in i'm gonna pour my mustard powder over the beef so this forms a really nice glaze my one pot roast dinner goes into a hot oven 15 minutes at 230 degrees then down to 170 degrees for another two hours for a delicious twist on traditional yorkshire puds i'm going to lace mine with fresh horseradish start with plain white flour in a bowl and crack in the eggs adding only half of your milk at this stage makes it much easier to whisk all the lumps out and if like me you like your puddings a little lighter and crispier add a dribble of cold water and add salt to season when you're happy your batter is lump free whisk in the remaining milk peel and grate horseradish and add a handful to the mix we can leave the batter to rest while we get the meat from the oven that is beautiful and this is where you really need to let it rest how long would you say to rest it for um i like to rest the meat for at least 20 minutes just the right amount of time for us to whack up the oven and to get our yorkshire puddings in i love using the rich dripping but vegetable all is a healthier option to get the fluffiest yorkshires your tray and fat must be piping hot for best results take your jug of batter to the oven and pour the mixture in there it takes just 15 minutes for our yorkshire puds to puff themselves up and turn a delicious golden brown with the yorkshire puddings on the way and the beef rested we can finish off the eater mess bomb run the bowl under the hot water twist and pull nice wow look at that beauty it's amazing sit that on to your plate now the finishing touches a drizzle of the remaining strawberry coulis just going to pour this over amazing flavor and some grated mint chocolate and that is a nice twist on a classic eaten mess a delicious eat and mess bomb beautiful let's go baby please don't drop that meg please it's not a rounders match dessert sorted and the beef is ready to serve up lift that up place that onto the board parsnips parrots you can see why we kept them in half they've got all that flavor one beautiful big slice for daddy one for maggie and then on the side it's stuffing the stuffing a bit that's the best to die for now fantastic yorkshire they're amazing aren't they beautiful mm-hmm that's for my daddy and that one that's for me beautiful roast beef with a twist wow these are my ultimate classics with a twist juicy river beef with horseradish spiked yorkshire puds and scrummy eaten mess bomb topped with strawberry coulis and mint chocolate dinner i'm doing a dish that every home cook should have a recipe for a great stick to your ribs stew here's my favorite beef and ale with mustard dumplings and helping in the kitchen is my youngest tilly tilly first things first i'd like you to season the stewing steak a nice spoon of flour mix yeah good girl what's the flour going to do dad the flour helps to brown the beef our seasoned flour will also help to add flavor and thicken the stew i feel a bit like marshmallows they do feel a little bit marshmallow don't they look at the size of the chunks of the beef i'm going to cut my carrots literally similar similar size that's right does that mean they'll cook equally that's right now these are little pearl onions i'm gonna put them in hole as well everything has to stay the same otherwise it could burn oh we've seen burn garlic before oh matilda she promised you weren't going to mention that what is that time time and what are they bay leaves bailey's good girl tablespoon of oil in the beef goes in first okay beautiful color remember the carrots thyme in good go garlic pearl onions in good give that a really good mix up daddy stews are very easy to make providing at the beginning you give it a little bit of love now that's all beautifully browned that bin that is beer and that's going to deglaze the pan adding beer or stout helps to tenderize the beef and give it a hearty delicious flavor and that's the only way i want you to taste beer in a stew yeah i want to add in a couple of teaspoons of tomato puree please in fact three please because it's so nice there's one final thing in there cover this durian's date with a bee stock give that a little mix with daddy please wow that's really nice it's not even cooked yet do you keep all these vegetables in when you serve it oh yes is the garlic going to be burnt no excuse me right and we always put the lid with a little bit just a little bit so it can breathe that's right not make the stew all watery into the oven at 150 please teals for about two and a half hours and now you focus on your homework fun time to knock up two delicious hearty potato classics in one twice baked bubbling squid jacket potatoes start by baking large potatoes in a preheated oven at 180 degrees shred one third of your savoy cabbage and saute in butter and add a dash of water until tender after about half an hour your potatoes should be crisp on the outside and cook through in the middle slice them in half and scoop out the soft potato center then mash with a couple of knobs of butter mix in the cabbage and season to taste spoon this mixture back into your potato shells and into the oven for a further 10 minutes or until the tops are nice and crispy and golden two delicious hearty potato classics in one twice baked bubbling squeak jacket potatoes right homework done yeah beef stew is chewing stewing let's get on with our delicious hearty pet art i've been looking forward to this you and i chef i'm gonna prep the pears so if you peel i'll top and tail into quarters pears goes soft in the oven very very quickly so we're going to put them on a tart you'll need to leave them whole half or in quarter what's that in there ginger that's right a stem ginger so you stem ginger and fresh ginger next add your stem ginger a little of the stem ginger syrup good girl and some brown sugar to your quartered pears and then just grab some fresh ginger off here so it's a bit of a different one to grate this because it doesn't really come through like the cheese no i'm gonna make that a little bit zesty now we've got some lemons some lemon zest in there right what we need to do now is give that a nice little mix now this is a sweet pastry you can buy this stuff where you make it it's so easy to do so give me your finger that's my center point i want you to get the pears going around like that a really nice circle it's difficult isn't it because the pairs keep on sliding all over the place yeah we've egg washed the outside and i'm going to show you a little trick so you lift that up so see egg wash acting like a bit of a glue that's right crimple this with our finger and the pastry forms this nice little shelf like a little money bag are you going to do anything with the spare pears oh yeah you start building that up then you see the fresh ginger and those nice little bits of stem ginger let me go around mike with your glue we might glue just on top tilly's last job is to give our tart a good dusting of icing sugar so that caramelizes it and colors the pears beautifully it's a bit like snow isn't it now that glaze is the pastry so the pastry has this really nice shine on there as well finally the lemon on top and then put that there 180 and in she goes you smell the beef smells delish wow it's even gone down a bit more hasn't it look at that i want you to just i was hoping you'd ask just have a little taste how's that taste now i'm not allowed anymore dumpling time flour in please i'm using self-raising flour for a fluffy result but if you like your dumplings hard use plain flour next the dumpling essential suet that makes the dumplings nice and moist thank you followed by a generous dollop of grain mustard two fingers start rolling the fingers round and i've got a touch of warm water here your fingers are now a nice little whisk my fingers are getting tired right now put your hand in there now you should bring all that dough together i'll show you the best way to get that nice and clean sprinkle the flour on your hands rub them together all that will come off that's a good way isn't it now you've got this wonderful dumpling mixture how squidgy is that a little flour on your hands okay roll these lengthways and then i want you to fall in like that in your hand i'll figure smell that mustard in there huh smell oh come on he'd never trust you with something like that yes please silly gently let's go in at 12 o'clock one o'clock 12 in the center put that back into the oven for 20 minutes to cook the dumplings now if you open the door for daddy i'm gonna take out that tart oh it smells so nice doesn't it our pet art has had 35 minutes in the oven look at that baby that looks good would you like me to start dusting yes please nice and gently all the way around good girl little taps the others are gonna love this it looks a bit like a snowy cake doesn't it good job now very carefully carry that to the table how nice does that look delicious okay i'll check on the dumplings now look they've sort of doubled in size well definitely a final sprinkle of chopped parsley and our stew is ready for the table i might have to have a quick taste before we go just to check i mean we don't have to be sure we have to be very sure that is an amazing hearty beef stew with dumplings right the twice baked loaded potatoes and we are ready this is my ultimate hearty dinner a comforting rich beef stew with mustard dumplings and twice baked bubbling squeak jacket potatoes and to make sure your sweet tooth is completely satisfied a rich and zingy pear and ginger galettei think a fantastic sunday roast is the cornerstone of home cooking it's what the rest of the week's meals are built around and i absolutely love it but that doesn't mean it can't be improved to make the most out of my roast my main course is the delicious stuffed roast rib of beef complete with tangy horseradish yorkshire puddings but first i'm enlisting the help of my eldest 15 year old megan to reinvent one of my all-time favorite classic desserts and mess bomb right eat a mess what's the one thing you love about is a mess i love the meringues now this is a eaten mess with a twist what's the twist in it compared to the normal one we're gonna freeze it so it's almost like a sort of eaten mess bomb wow now i'd like you to whisk the cream please half the strawberries are going to go through the mix and half the strawberries are going to be turned into a coulis strawberries in first a little dusting of icing sugar into the pan and now the icing sugar will withdraw the sweetness from the strawberries and start caramelizing so let me show you a nice quick way of whisking secret whisking is like 10 seconds on and 10 seconds off that way your arms don't get tired now i'm going to take the cream to a three-quarter stage what is a three-quarter mix so we leave some sort of texture in the cream and that's what we call three-quarter whip you've got a nice soft peak they're caramelized there you go you put a little touch of water in there that'll help break down the sugar and turn that into a really nice strawberry liquid now to get it really nice and fine i'm gonna blend it on and blitz off okay that's fine i want you to use the back of the spoon and push that through the sieve okay now that way you don't get those seeds it smells so good i love this now nice this is the exciting part hold up oh mag right now the meringue with your fingers just crush and flake the meringue into the cream how big should i crush it dado there nice big chunks okay lovely oh you okay yeah come on rang in my eye damn to make this dessert even easier i often cheat by using good quality shop port meringues you know taste that's just cream and meringue wow it's a little tasty okay strawberries in next a couple of spoons of the cooling now look at that now to prepare the mold to transform the traditional eaten mess into a frozen bomb form a triple layer of clim film adding water to the bowl will help the climb film stick as i pour that in i want you to spread it down okay at the bottom and push it down can you hear that crunch yeah the line all right now fold the cling film over put that in the freezer please make young please in the freezer she goes dessert done now for our main course with a twist that is the rib eye we've had that in the fridge not wrapped so it sort of almost air dries and it intensifies the flavor gross so much quicker and there's less water in the beef for me the only downside to perfect roast dinner is the fight about who washes up afterwards so meg and i are going to avoid that by cooking everything in one roasting tin starting with the spinach and mushroom stuffing a little bit of salt and pepper please good girl some of your left shoulder some left shoulder thank you in with the garlic and the mushrooms to toss the pan you push down and pull back down and push back off you go take your time push it down and flip very good that's it push down nice that was lovely and again nice i'm gonna drop let's see well done well done well then right we're gonna sort of make a little well a little touch of butter in the middle now we need to start putting the spinach in the middle piece so you can push that down spinach is cold so you're not going to burn yourself be confident in the pan toss it and you'll see it wilting and disintegrating away wow who would have thought all that spinach could fit in this pan because it's a very delicate leaf it sort of cooks so quickly put this all on your board now and then i just want you to go and give that a nice chop then when you're confident with one hand want you to pick up the other knife the other hand chop it nicely good now outside and come in gently good regroup and take your time yes mmm right i love that smell what is that lemon thyme lemon tan that's right so you get your little thyme stalks and you pour down you sort of strip lemon thyme in now tarragon it'll taste brilliant with the beef fantastic with chicken and fish roughly chop the tarragon and i sprinkle the fresh breadcrumbs so the breadcrumbs almost sort of bring the stuffing together next we're gonna get an egg yolk now with the beef this is the exciting part slice with the bone and then come inside and go two thirds of the way down hold that open for daddy salt and pepper and then look we pack our stuffing in there this is amazing it's incredible now just gently hold out there like that okay yeah i'll see you tomorrow what tying string around the rib will keep it all together during roasting not too tight if we tie it too tightly what happens the stuffing will come out that's right that's ready for roasting but we're going to protect it and sit it on a trivet so a trivet basically is almost like a sort of little little bed a little bed that's right if you want to enjoy these delicious roast vegetables at their best make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef now a little mix for the top a couple of teaspoons of mustard powder in salt a couple of tablespoons of olive oil mix that in i'm gonna pour my mustard powder over the beef so this forms a really nice glaze my one pot roast dinner goes into a hot oven 15 minutes at 230 degrees then down to 170 degrees for another two hours for a delicious twist on traditional yorkshire puds i'm going to lace mine with fresh horseradish start with plain white flour in a bowl and crack in the eggs adding only half of your milk at this stage makes it much easier to whisk all the lumps out and if like me you like your puddings a little lighter and crispier add a dribble of cold water and add salt to season when you're happy your batter is lump free whisk in the remaining milk peel and grate horseradish and add a handful to the mix we can leave the batter to rest while we get the meat from the oven that is beautiful and this is where you really need to let it rest how long would you say to rest it for um i like to rest the meat for at least 20 minutes just the right amount of time for us to whack up the oven and to get our yorkshire puddings in i love using the rich dripping but vegetable all is a healthier option to get the fluffiest yorkshires your tray and fat must be piping hot for best results take your jug of batter to the oven and pour the mixture in there it takes just 15 minutes for our yorkshire puds to puff themselves up and turn a delicious golden brown with the yorkshire puddings on the way and the beef rested we can finish off the eater mess bomb run the bowl under the hot water twist and pull nice wow look at that beauty it's amazing sit that on to your plate now the finishing touches a drizzle of the remaining strawberry coulis just going to pour this over amazing flavor and some grated mint chocolate and that is a nice twist on a classic eaten mess a delicious eat and mess bomb beautiful let's go baby please don't drop that meg please it's not a rounders match dessert sorted and the beef is ready to serve up lift that up place that onto the board parsnips parrots you can see why we kept them in half they've got all that flavor one beautiful big slice for daddy one for maggie and then on the side it's stuffing the stuffing a bit that's the best to die for now fantastic yorkshire they're amazing aren't they beautiful mm-hmm that's for my daddy and that one that's for me beautiful roast beef with a twist wow these are my ultimate classics with a twist juicy river beef with horseradish spiked yorkshire puds and scrummy eaten mess bomb topped with strawberry coulis and mint chocolate dinner i'm doing a dish that every home cook should have a recipe for a great stick to your ribs stew here's my favorite beef and ale with mustard dumplings and helping in the kitchen is my youngest tilly tilly first things first i'd like you to season the stewing steak a nice spoon of flour mix yeah good girl what's the flour going to do dad the flour helps to brown the beef our seasoned flour will also help to add flavor and thicken the stew i feel a bit like marshmallows they do feel a little bit marshmallow don't they look at the size of the chunks of the beef i'm going to cut my carrots literally similar similar size that's right does that mean they'll cook equally that's right now these are little pearl onions i'm gonna put them in hole as well everything has to stay the same otherwise it could burn oh we've seen burn garlic before oh matilda she promised you weren't going to mention that what is that time time and what are they bay leaves bailey's good girl tablespoon of oil in the beef goes in first okay beautiful color remember the carrots thyme in good go garlic pearl onions in good give that a really good mix up daddy stews are very easy to make providing at the beginning you give it a little bit of love now that's all beautifully browned that bin that is beer and that's going to deglaze the pan adding beer or stout helps to tenderize the beef and give it a hearty delicious flavor and that's the only way i want you to taste beer in a stew yeah i want to add in a couple of teaspoons of tomato puree please in fact three please because it's so nice there's one final thing in there cover this durian's date with a bee stock give that a little mix with daddy please wow that's really nice it's not even cooked yet do you keep all these vegetables in when you serve it oh yes is the garlic going to be burnt no excuse me right and we always put the lid with a little bit just a little bit so it can breathe that's right not make the stew all watery into the oven at 150 please teals for about two and a half hours and now you focus on your homework fun time to knock up two delicious hearty potato classics in one twice baked bubbling squid jacket potatoes start by baking large potatoes in a preheated oven at 180 degrees shred one third of your savoy cabbage and saute in butter and add a dash of water until tender after about half an hour your potatoes should be crisp on the outside and cook through in the middle slice them in half and scoop out the soft potato center then mash with a couple of knobs of butter mix in the cabbage and season to taste spoon this mixture back into your potato shells and into the oven for a further 10 minutes or until the tops are nice and crispy and golden two delicious hearty potato classics in one twice baked bubbling squeak jacket potatoes right homework done yeah beef stew is chewing stewing let's get on with our delicious hearty pet art i've been looking forward to this you and i chef i'm gonna prep the pears so if you peel i'll top and tail into quarters pears goes soft in the oven very very quickly so we're going to put them on a tart you'll need to leave them whole half or in quarter what's that in there ginger that's right a stem ginger so you stem ginger and fresh ginger next add your stem ginger a little of the stem ginger syrup good girl and some brown sugar to your quartered pears and then just grab some fresh ginger off here so it's a bit of a different one to grate this because it doesn't really come through like the cheese no i'm gonna make that a little bit zesty now we've got some lemons some lemon zest in there right what we need to do now is give that a nice little mix now this is a sweet pastry you can buy this stuff where you make it it's so easy to do so give me your finger that's my center point i want you to get the pears going around like that a really nice circle it's difficult isn't it because the pairs keep on sliding all over the place yeah we've egg washed the outside and i'm going to show you a little trick so you lift that up so see egg wash acting like a bit of a glue that's right crimple this with our finger and the pastry forms this nice little shelf like a little money bag are you going to do anything with the spare pears oh yeah you start building that up then you see the fresh ginger and those nice little bits of stem ginger let me go around mike with your glue we might glue just on top tilly's last job is to give our tart a good dusting of icing sugar so that caramelizes it and colors the pears beautifully it's a bit like snow isn't it now that glaze is the pastry so the pastry has this really nice shine on there as well finally the lemon on top and then put that there 180 and in she goes you smell the beef smells delish wow it's even gone down a bit more hasn't it look at that i want you to just i was hoping you'd ask just have a little taste how's that taste now i'm not allowed anymore dumpling time flour in please i'm using self-raising flour for a fluffy result but if you like your dumplings hard use plain flour next the dumpling essential suet that makes the dumplings nice and moist thank you followed by a generous dollop of grain mustard two fingers start rolling the fingers round and i've got a touch of warm water here your fingers are now a nice little whisk my fingers are getting tired right now put your hand in there now you should bring all that dough together i'll show you the best way to get that nice and clean sprinkle the flour on your hands rub them together all that will come off that's a good way isn't it now you've got this wonderful dumpling mixture how squidgy is that a little flour on your hands okay roll these lengthways and then i want you to fall in like that in your hand i'll figure smell that mustard in there huh smell oh come on he'd never trust you with something like that yes please silly gently let's go in at 12 o'clock one o'clock 12 in the center put that back into the oven for 20 minutes to cook the dumplings now if you open the door for daddy i'm gonna take out that tart oh it smells so nice doesn't it our pet art has had 35 minutes in the oven look at that baby that looks good would you like me to start dusting yes please nice and gently all the way around good girl little taps the others are gonna love this it looks a bit like a snowy cake doesn't it good job now very carefully carry that to the table how nice does that look delicious okay i'll check on the dumplings now look they've sort of doubled in size well definitely a final sprinkle of chopped parsley and our stew is ready for the table i might have to have a quick taste before we go just to check i mean we don't have to be sure we have to be very sure that is an amazing hearty beef stew with dumplings right the twice baked loaded potatoes and we are ready this is my ultimate hearty dinner a comforting rich beef stew with mustard dumplings and twice baked bubbling squeak jacket potatoes and to make sure your sweet tooth is completely satisfied a rich and zingy pear and ginger galette\n"