Keep It Simple Cookery Videos

KIS stands for Keep It Simple and is a BigBarn initiative to help more people enjoy great food and save money.

You can browse the videos to find recipes using cheaper, seasonal ingredients, or upload your own videos and become the next famous TV chef!

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Yau's Not and Mild Chinese Curry Sauces

Product information and cooking ideas for Yau's Chinese Curry Sauces

Ingredients
https://www.yausfood.co.uk/collections/all-sauce/products/yaus-mild-chinese-curry-sauce-300g
https://www.yausfood.co.uk/collections/all-sauce/products/yaus-hot-chinese-curry-sauce-300g

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Yau's Not and Mild Chinese Curry Sauces

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Yau's Nut Free Thai Satay Sauce

Product and ingredient information for Yau's Thai Satay Sauce

Ingredients
https://www.yausfood.co.uk/collections/all-sauce/products/yaus-thai-style-satay-sauce-300g

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Yau's Nut Free Thai Satay Sauce

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How To: BBQ a Tomahawk Steak

Learn how to master the craft at home with our exclusive video series "How to". Our skilled Butchers will be producing a range of videos that include; Butchery Skills you can do at home, Cooking Guides to follow along with and Helpful Hints and Tips.

The first video in this series is 'How to BBQ a Tomahawk Steak'

Ingredients
A Tomahawk Steak 1.5kg
Sea Salt
Black Pepper
Oil
Coal Fired BBQ

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How To: BBQ a Tomahawk Steak

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Cook a Moroccan Tagine!

Use our Seasoned Pioneers cooking sauce for fresh tasty results in minutes

Ingredients
Ras-el-hanout inspired Tagine sauce

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Cook a Moroccan Tagine!

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Pear & Stilton Tart

More of a construction job than anything else, this super easy tart makes a wonderful lunch when served with a salad, or you could do mini versions as canap├ęs. From getting all the ingredients together to serving, you should be able to get it done within 40 minutes.

Buy our Manfood Pear, Ginger & Fig chutney from: https://www.welovemanfood.com/product/pearfigchutney/

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Method
Pre heat your oven to 180C (Fan).

Unwrap your puff pastry and cut in half. Keep half for the tart, and the other half can be rewrapped in the packaging and frozen for another time.

With your remaining puff pastry, transfer on to a sheet of baking parchment, then using a sharp knife, score a rectangle, leaving a 1 inch border of pastry all the way round. Mark this one inch frame with a decorative criss cross pattern.

Within the rectangle, spoon out the pear, ginger & fig chutney so that it totally covers it. Transfer the pastry on to a baking sheet, then core and thinly slice the pear.

Layer the slices on top of the chutney, then sprinkle with the crumbled stilton. Brush the beaten egg on the pastry frame, then put the tart to bake in the centre of the oven.

While the tart is baking, you can glaze your walnuts. Simply heat the sugar in a heavy pan, then add the vinegar and walnuts, stirring to coat. When the liquid has evaporated, scrape the nuts into a bowl and set aside.

After 30 minutes, the puff pastry should have risen and gone a golden brown. Remove from the oven, then leave to stand for 5 minutes. Transfer on to a platter to serve. Sprinkle with the walnuts and chopped herbs.

Enjoy warm, with a crisp salad.

Ingredients
Ingredients (for 2 people)
1 packet of ready rolled puff pastry
1 pear
1 egg, beaten
60g walnuts
70g crumbled Stilton
2 tablespoons sugar
2 tablespoons red wine vinegar
1 jar of Manfo

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Pear & Stilton Tart

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