Gareth Mullins
speaker
632 appearances
8 recordings
1 series
first heard Jun 2026
last heard 3d ago
Gareth Mullins’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.
Appearances
Bacon cut into small pieces.
A bottle of red wine.
I always say if the red wine is not good enough to drink, it's not good enough to cook with it.
Okay.
Okay, so decent decent enough.
A light burgundy or a peanut world will work quite well here.
50 mils of brandy, a couple of cloves of garlic, three bay leaves, some fresh thyme leaves, and then for the potatoes, a kilo of roosted potatoes, 200 mils of cream.
So we're really going in.
This is nice and rich cooking.
Then for the garnish, you need some small shallots or silver scale onions, a little small onions that I want you to peel and leave whole, 200 grams of button mushrooms, some parsley and salt and pepper.
So, what do we do?
You're going to sprinkle the flour over the chicken pieces so they're all nice and covered.
The reason why you do this is it's going to help thicken up the sauce at the end.
And then you want a large casserole dish or a casserole pan, put it on a medium.
Heat, throw in 50 grams of butter, and then you just let that to start to foam slightly, and then you cook the chicken, start and skin so it down.
There is a little bit of flour on there, so you just need to keep an eye on it.
But what you're trying to do is render the fat down on the chicken and get it nice and crispy.
You repeat this process till all the chicken is cooked off, making sure the meat is all browned all the way around.
Remove the chicken from the pan now, in with those lardens of bacon and already it
You'll get this wonderful smoky flavour.
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