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Roasted Cauliflower and Cheddar Soup, another winter warmer for you here. Roasting the cauliflower really intensifies the flavour and makes for a super rich delicious soup. Easy to make plant based this one too - just really exchanges on the dairy bits and you’re good to go. Makes enough soup for 4 1 large cauliflower 2 medium onions 2 large potatoes 4 garlic cloves 1 tbsp fresh thyme leaves 1.5 litre vegetable stock 200ml double cream/almond milk 120g butter 120g mature cheddar cheese Olive oil

Roasted Cauliflower and Cheddar Soup, another winter warmer for you here. Roasting the cauliflower really intensifies the flavour and makes for a super rich delicious soup. Easy to make plant based this one too - just really exchanges on the dairy bits and you’re good to go. Makes enough soup for 4 1 large cauliflower 2 medium onions 2 large potatoes 4 garlic cloves 1 tbsp fresh thyme leaves 1.5 litre vegetable stock 200ml double cream/almond milk 120g butter 120g mature cheddar cheese Olive oil

96.3K viewsOct 28, 2025

FacebookChef Thom Bateman

Part 4 of Sixty Sauces, Beurre Blanc. A true French classic you can stabilize this with a splash of cream before adding the butter but this is closer to the original. 1 shallot finely diced 150ml white wine 50ml white wine vinegar 250g butter Chives Salt Add the shallot to a pan with a small amount of butter and a pinch of salt, soften them but don’t colour them Add the wine and vinegar reducing until hardly any liquid remains Turn off the heat and start adding the butter in stages, constantly s

Part 4 of Sixty Sauces, Beurre Blanc. A true French classic you can stabilize this with a splash of cream before adding the butter but this is closer to the original. 1 shallot finely diced 150ml white wine 50ml white wine vinegar 250g butter Chives Salt Add the shallot to a pan with a small amount of butter and a pinch of salt, soften them but don’t colour them Add the wine and vinegar reducing until hardly any liquid remains Turn off the heat and start adding the butter in stages, constantly s

189.1K views8 months ago

FacebookChef Thom Bateman

Twice Baked Garlic and Chive Mash. I have made this at a couple of private events recently - always goes down a storm. Very easy going and very very comforting. So why bake it? And why baked it twice? Baking your potatoes for mash will up the flavour you get significantly. The second bake is to get a nice crispy edging and they are also enriched by the egg yolk. 1kg Maris piper potatoes 180g butter 8-10 garlic cloves 100-150ml hot milk Chives 1 egg yolk Salt/Pepper Cheese of your choice for the

Twice Baked Garlic and Chive Mash. I have made this at a couple of private events recently - always goes down a storm. Very easy going and very very comforting. So why bake it? And why baked it twice? Baking your potatoes for mash will up the flavour you get significantly. The second bake is to get a nice crispy edging and they are also enriched by the egg yolk. 1kg Maris piper potatoes 180g butter 8-10 garlic cloves 100-150ml hot milk Chives 1 egg yolk Salt/Pepper Cheese of your choice for the

67.2K viewsOct 13, 2025

FacebookChef Thom Bateman

Perfect Potatoes Part 3. Mashed Potatoes/Pomme Puree Usually stirs up some comments this one, if you like potato skin and lumps if your mash that’s all good for me. This is just what I consider to be best way to make them maybe it’s a chef thing but you do you friends! Makes enough for 4 good portions 800g Maris piper potatoes 150ml whole milk 50ml double cream 2 garlic cloves Few sprigs of thyme Good pinch of salt 250-300g cold diced butter Melted butter Black pepper 1. Bake the potatoes at 200

Perfect Potatoes Part 3. Mashed Potatoes/Pomme Puree Usually stirs up some comments this one, if you like potato skin and lumps if your mash that’s all good for me. This is just what I consider to be best way to make them maybe it’s a chef thing but you do you friends! Makes enough for 4 good portions 800g Maris piper potatoes 150ml whole milk 50ml double cream 2 garlic cloves Few sprigs of thyme Good pinch of salt 250-300g cold diced butter Melted butter Black pepper 1. Bake the potatoes at 200

94.9K views11 months ago

FacebookChef Thom Bateman

Perfect Potatoes, Part 6. Potato Fondant Buttery and delicious, this is a guide on how to make them more than a recipe as you can make as many you can fit into a pan. Maris piper potatoes cut into rounds, use a potato peeler to round off the edges. Oil for frying 100g butter 4 garlic cloves Few sprigs of thyme Few sprigs of rosemary Enough beef or chicken to half fill the pan Sea salt Fresh thyme leaves 1. Cut the potatoes as evenly as you can then wash in cold water before drying well. 2. Heat

Perfect Potatoes, Part 6. Potato Fondant Buttery and delicious, this is a guide on how to make them more than a recipe as you can make as many you can fit into a pan. Maris piper potatoes cut into rounds, use a potato peeler to round off the edges. Oil for frying 100g butter 4 garlic cloves Few sprigs of thyme Few sprigs of rosemary Enough beef or chicken to half fill the pan Sea salt Fresh thyme leaves 1. Cut the potatoes as evenly as you can then wash in cold water before drying well. 2. Heat

211.8K views11 months ago

FacebookChef Thom Bateman

Tagliolini with Tomato, Garlic and Chilli Butter Sauce. Having spent the weekend in Milan I felt inspired to make myself a pasta dish which was this, for something so simple it was incredibly satisfying. Coming together really quickly too it’s a winner. Per person you will need 2 garlic cloves 6 baby plum tomatoes Good quality olive oil Pinch of salt 1 tsp chilli flakes 1 tbsp tomato paste 50g butter 100-120g Tagliolini or Spaghetti 70-80g parmigiana reggiano Handful of chopped chives Handful of

Tagliolini with Tomato, Garlic and Chilli Butter Sauce. Having spent the weekend in Milan I felt inspired to make myself a pasta dish which was this, for something so simple it was incredibly satisfying. Coming together really quickly too it’s a winner. Per person you will need 2 garlic cloves 6 baby plum tomatoes Good quality olive oil Pinch of salt 1 tsp chilli flakes 1 tbsp tomato paste 50g butter 100-120g Tagliolini or Spaghetti 70-80g parmigiana reggiano Handful of chopped chives Handful of

41.2K viewsOct 23, 2025

FacebookChef Thom Bateman

All about the Sides, 42 of 50. Potato Pavé an amazing dish made famous by Thomas Keller and this is how you make it, it is a lengthy process but the work time is fairly minimal it’s just a lot of waiting for stuff basically. Good things to come to people who wait don’t they, good food takes time etc etc etc. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 300ml double/heavy cream 6 garlic cloves 6 sprigs fresh thyme Generous

All about the Sides, 42 of 50. Potato Pavé an amazing dish made famous by Thomas Keller and this is how you make it, it is a lengthy process but the work time is fairly minimal it’s just a lot of waiting for stuff basically. Good things to come to people who wait don’t they, good food takes time etc etc etc. Peeled and very thinly sliced potato I used Maris piper. Basically you need enough to fill whatever mould you’re using. 300ml double/heavy cream 6 garlic cloves 6 sprigs fresh thyme Generous

513.2K viewsSep 16, 2024

FacebookChef Thom Bateman

Perfect Potatoes, Part 7. Gratin Dauphinois - the ongoing debate of cheese or no cheese. Really how can it not be better with cheese? Never the most perfect looking potato unless you chill it and portion it but for me, it looses its magic a bit when it’s not fresh out of the oven. How dodgy does dauphinois sound in a Stoke accent by the way lol Serves 4-6 as a side. 1kg potatoes again I used Maris piper, these need to be peeled and sliced really thinly. 600ml double cream 100ml milk 4 garlic clo

53.8K views11 months ago

FacebookChef Thom Bateman

Perfect Potatoes Part 4. Pommes Boulangère, the bakers potato so named as they were cooked in the bakers ovens to make the most of the heat left in there. Serves 4 as a side 2-3 white onions thinly sliced Splash of oil Pinch of salt 1 tsp fresh thyme leaves 4 garlic cloves thinly sliced 800-900g peeled maris piper potato thinly sliced. 500ml brown chicken stock or beef/lamb stock Salt Pepper 100g butter cut into small cubes 1. Add the onions to a hot pan stirring well when they start to take col

62.5K views11 months ago

FacebookChef Thom Bateman

Chicken Breast with Smoked Bacon and Peas. So so simple and very delicious. This was my lunch today as I picked up some really nice quality chicken on my travels this morning. I made it just for me but the sauce recipe is enough for 2 so just cook chicken breasts. Chicken breast with the skin still on Olive oil Butter Garlic Thyme Salt 50g smoked bacon lardons 2 shallots finely diced 2 garlic cloves finely diced 500ml chicken stock 100g peas I used fresh but frozen is fine too 80g crème fraiche

23.2K viewsOct 30, 2025

FacebookChef Thom Bateman

Perfect Potatoes Part 5. Potato salad - let’s be honest. It’s not a salad but it is delicious. Serves 3-4 as a side 600-700g anya potatoes (or new potatoes) Litre cold water 2 tbsp salt 2 egg yolks 1 heaped tsp Dijon mustard Squeeze of lemon juice 1/2 tsp sherry vinegar Pinch of salt 180-200ml vegetable oil (or avocado oil) 2 tbsp sour cream or yoghurt 4 spring onion finely sliced 6 cornichons finely sliced 2 tbsp capers chopped 10 chives finely sliced Handful of flat parsley finely sliced Handf

16K views11 months ago

FacebookChef Thom Bateman

Old but gold. Get me up a mountain asap to cruise around on blue runs with more stops than are required. Thank you all for the messages of support and love, it means a lot genuinely. 💚 | Chef Thom Bateman

452.7K views9 months ago

FacebookChef Thom Bateman

All About the Soup, Part 2. Broccoli and Cheddar Soup with Cheesy Croutons. Makes enough for 4 1 large head of Broccoli 4 shallots 2 garlic cloves 2 celery 2 medium potatoes 1 large courgette 800ml veg or chicken stock 150g baby spinach 100ml double cream 2 tbsp cream cheese 80g cheddar Crusty bread Olive oil Butter More cheddar Salt and pepper 1. Soften the shallot, garlic, celery and potato in olive oil and butter with a pinch of salt 2. Add the broccoli stalks and the courgette then the stock

9.5K views1 week ago

TikTokchefthombateman

French Onion Soup Recipe: Chef Tom Bateman's Delicious Version

2.7M viewsAug 31, 2022

TikTokchefthombateman

Comfort food favourites, Part 2. French Onion Soup, I had to make this as soon as I saw some snow. Meaty, Rich, Umami packed with sweetness, texture and shed load of cheese - what’s not to love. Serves 4. 1kg onions (ideally roscoff but any white onion 1 tbsp beef fat 20g butter 1 bay leaf 1 tsp white pepper 1 tbsp picked thyme leaves 50ml port 200ml dry white wine 1.2 litres good quality beef stock (recipe for mine on my page) Crusty baguette Beef fat Garlic Gruyère or Comte cheese Picked thyme

1.6M viewsJan 16, 2024

TikTokchefthombateman

Part 4 of Sixty Sauces, Beurre Blanc. A true French classic you can stabilize this with a splash of cream before adding the butter but this is closer to the original. 1 shallot finely diced 150ml white wine 50ml white wine vinegar 250g butter Chives Salt Add the shallot to a pan with a small amount of butter and a pinch of salt, soften them but don’t colour them Add the wine and vinegar reducing until hardly any liquid remains Turn off the heat and start adding the butter in stages, constantly s

317K views8 months ago

TikTokchefthombateman

Soup Series: Best Winter Soups & Easy Pairings

152.6K views3 weeks ago

TikTokchefthombateman

Sauce Vierge: Fresh & Zingy Recipe

182.9K views7 months ago

TikTokchefthombateman

Creamy Roasted Tomato Soup with a Cheese Toastie, I think it’s safe to say we are into Soup Season. For me a well made soup takes a bit of beating in the comfort food stakes. Serves 4 1.5kg ripe tomatoes (use whatever) 1 head of garlic Olive oil Salt and Pepper 2 onions 2 celery sticks 2 tbsp tomato purée 20g basil 1 litre veg stock A little sugar if needed 100ml double cream Crusty bread Mature cheddar cheese Gruyère Salted Butter 1. Half the tomatoes, add the piccolo tomatoes and the garlic to

312.1K viewsSep 29, 2025

TikTokchefthombateman

All about the Sides, 26 of 50. Achari Garlic Bread with Mozzarella and Honey. Now friends let me tell you not often do I surprise myself with an idea but this - was a whole different world of naughty. My eyes have been widened to the wonderful flavours of Achar Masala but good friend @sabrinagidda this stuff is readily available online if you can’t find it shops. It’s a pickle spice blend which packs so much delicious savoury spice it lends itself so well to many many uses. To make the butter yo

683.8K viewsMay 23, 2023

TikTokchefthombateman

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