Rob Green Chef Consultant

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Rob Green Chef Consultant

Rob Green Chef - For all things food - Staff training - Judging and events - cookery classes - www.robgreenchef.com

19/04/2026

Bit of homemade Indian last night….
King prawn Shashlik, Tandoori chicken, Chicken tikka masala (madras hot), pilau rice and garlic naan.
Quite a lot of preparation but you get out what you put in and it certainly hit the mark!

25/03/2026

Don’t usually ‘boast’ about my Yorkshire Puddings but I couldn’t help myself tonight!
Everyone has their own way, but here’s my top tips…..
* Beef dripping or lard
* Heat fat at 220 degrees for at least 30 mins
* Equal amounts of Egg, flour & milk
* Mixture should be quite thin, VERY IMPORTANT! (Same consistency as double cream)
* Pour into hot fat and cook for 35-40 mins.
* S**t loads of decent gravy etc and enjoy

19/03/2026

Ramen! (Before the broth is added) 🍜🇯🇵
A little Japanese project….
Tonkatsu Pork, Miso Chicken & Vegetable and Tofu Ramen.
For this occasion the umami rich miso broth is served separately, re heated to boiling point then poured into the ramen bowls. Lid on and leave for 2 mins, stir and your ready to go. Bit like an extremely posh pot noodle.

15/03/2026

A bit of gnocchi for a change with porcini mushrooms, mushroom cream, wild garlic pesto, crispy sage and crumbled Wensleydale. I’m a definite meat lover but this was so deep in flavour I didn’t miss it one bit. 🍄‍🟫🍄‍🟫🍄‍🟫

13/03/2026

Bit of sushi the other night for me and one of my boys. We so enjoyed it, thought I’d done to much but in true samurai style we finished it all and we also had a banging Katsu chicken! 🎌🏯🇯🇵🍚㊗️🍱🈲🈹

06/03/2026

Just got round to making these little beauties after a friend gifted me some amazing forced Yorkshire rhubarb.
Basically, a blind baked shortcrust pastry tart case filled with crème patisserie, topped with rhubarb compote and a smooth jelly topping.
Usually you might have to add a little food colouring or grenadine to get this fantastic colour, but not with this! Completely natural. Can’t wait to get stuck in!

19/01/2026

unbelievable from Lidl today!
🍊🧡🍋💛.
‘On the vine’ lemons - The reason why these are so good is the vine is still on the lemon. This still provides the fruit with nutrients and keeps its fresh flavour. These are fabulous and make sure you use the zest as well!
Blood oranges - Don’t tend to see these very often so they are worth getting when you do! The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits. They have a unique raspberry like taste as well. Great for just eating, juicing using on desserts or trust must me they are an unbelievable addition to a Negroni cocktail 🍸

16/01/2026

Some more homemade sausages using local pork from my village. This time Tuscan inspired……..So ground fennel seeds, garlic, a little red wine and tomato and lots of fresh ground black pepper (a must for me when making any homemade sausages)
I’ll leave these overnight for all the flavours to get up to speed and give them a go…
🐷🐷🐷🍅🧄🍷

14/01/2026

Chicken Parmigiana. 🐓🍅
Butterflied breast of breaded chicken topped with mozzarella, tomato & herbs with an Italian tomato, garlic and olive oil sauce.
Sometimes the simple things are the best!

13/01/2026

Back into my bread making…
Here’s a Sourdough, I needed help from my big sis who gave me an 18 month year old starter (the hardest bit!) but pretty happy with the results. Practice makes perfect… 🍞🍞🍞

21/12/2025

Homemade bangers for over Christmas.
🐽🐽
All made with local pork from my village.

Cheddar & Jalapeño
Pork, smoked bacon, harissa & sweet chilli
& my take on a classic Cumberland (south not north!) Lots of black pepper, fresh sage & thyme and of course locally reared pork.
How to make them coming soon……

19/12/2025

Another Christmas offering. Brandy butter. Whipped butter with icing sugar and quite a lot of Brandy!
Love it with mince pies, Xmas pudding and melted over fruit cake 😉

Address

Tinkler Hall, Ugglebarnby
Whitby
YO22%HU

Telephone

+441947810104

Website

http://www.robgreenchef.com/

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