Food Busker's Cult Food Stories Global

It might seem like a simple pie on the outside, but slice into this Cult Food and you’ll discover the inside is as tricky as its history! John dives into the complexities of this dinner-party classic with the guidance of pastry expert, Executive Chef Calum Franklin. Can John please the Master of the Beef Wellington with his version of the dish, or has he bitten off more than he can chew?

Making a Beef Wellington is tricky, trust me, I know. So here’s my video breaking down all the different steps, from prepping all the ingredients to how to get the pastry round your fillet. Give it a watch here: https://youtu.be/7qE23P9wUyw

And if you want to see the Master of the Beef Wellington at work, watch the video of me visiting Exec. Chef Calum Franklin at The Pie Room at Holborn Dining Room here: https://youtu.be/M1-tuowURkM

Remember to make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag your Beef Wellington photos @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!

Is there anything better and more indulgent than classic 80’s cheeseburger? Nope! Put down your Rubik’s cube, get your neon spandex out and join John on his mission to find the perfect patty and suss out a secret sauce. Can he build the ultimate 80’s cheeseburger and transport the Cult Food experts back to their childhood?

See more of my trip to Rudy’s in Toronto, Canada, to track down the perfect classic cheeseburger: https://youtu.be/5TnFzf3pqwg

And if you’re after a step by step guide on how to make the secret sauce, squish your patty and info on all the ingredients, head to my Food Busker YouTube channel here: https://youtu.be/-Fy_BJ_izXg

Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!

The series wouldn’t be complete without this classic Cult Food! John discovers the many layers (pun intended) of this heart-warming, family dish… but who knew there were different versions?! John travels to Italy to find the best of the best, gets advice from a family that’s been making it for generations and serves up his attempt at Lasagna di Carnevale to an Italian chef. Not too much pressure then!

Want to check out the Lasagna ingredients, recipe and how to layer your Lasagna like a pro? The video guide is right here: https://youtu.be/gXKOost0EG8

You can also check out my food adventures in Naples, Italy here: https://youtu.be/tHktd79rvQ8

Remember to make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!

John’s not happy when he discovers harmful nitrates are being added to bacon. Nobody messes with his beloved bacon! This news sets him on a mission to dry-cure and smoke his own bacon, which involves a trip to River Cottage, a filing cabinet and a well-travelled piece of pork.

Watch my full Bacon series on the Food Busker YouTube channel: https://youtu.be/nqNQ1IUIP2Y

And if you want to try some of my smoked and unsmoked Food Busker bacon, you can get you hands on it from my store: https://www.foodbusker.com/store

Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!

For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker

This Japanese spin on the beloved sarnie has exploded onto the cult food scene. But what secrets are hidden between the two slices of bread? John’s deconstructs this quirky cutlet snack and tells you how to serve up your own version that’s bursting with flavour and sure to be a brunch-time banger!

If fancy giving the Katsu Sandwich a crack, all the ingredients and a step by step video of how to make it are on my Food Busker channel, here: https://youtu.be/uCEi9E1Ua-I

Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!

For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker

A simple, sizzling, succulent steak never fails to get the mouth watering. But nailing the perfect steak isn’t just in the cooking. It starts with the meat. John speaks to award-winning chefs Richard Turner (Hawksmoor), Mark Hix (Tramshed) and beef guru Peter Hannan to get the lowdown on dry ageing his own meat. Can John replicate Peter’s ground-breaking technique in his own kitchen, to serve up a Cult Food worthy T-bone to the best in the business?

Plus, John shares the secrets to cooking a perfect steak, every time!

Watch my full Beef series on the Food Busker YouTube channel: https://youtu.be/YRU80h2FM-A

Here’s how to cook the perfect steak: https://youtu.be/80zzuSczYC4

And if you want to try some of my dry-aged beef, you can get you hands on it from my store: https://www.foodbusker.com/store

Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together!

For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker

Presenter:

John Quilter

Contributors:

Richard Turner (Hawksmoor),

Mark Hix (Tramshed, HIX Soho)