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Explore Cooking for my own dad...Upstairs with Frank Byatt with 18,122 views, 762 likes, and 110 comments. Experience the impact of this video content that has captured audience attention.

Sitting down with my dad was an absolute privilege, I would recommend everyone record a podcast with your parents if you can. Chicken Kyiv 1 whole chicken - or chicken supremes 1 pack of butter, softened 20g wild garlic 2 cloves garlic, grated 1 lemon, zested Salt Black pepper - 2 eggs, beaten 100g flour 100g panko breadcrumbs - Take a whole chicken, remove the breast leaving the wing attached. Your butcher can do this for you, or you can purchase chicken Supremes. Either way, remove the skin from the breasts. Run a knife around the wing and scrape back the excess meat - French trim. Mix the butter, with chiffonade wild garlic, garlic clove, lemon, salt and pepper. Remove the mini fillet from the breast and reserve. Cut into the breast to open up, fill generously with the compound butter. Bat out the mini fillet and place into the gap, tuck in the edges using the breast to enclose over the fillet. Dredge through flour, beaten egg, then breadcrumbs. Then repeat back through the egg, then breadcrumbs. Rest in the fridge to firm up the butter for 20 minutes. Heat a pan of clarified butter to 170c. Deep fry until golden brown, finish in a 160c oven until cooked through. Serve with mashed potatoes and some more melted butter. -- Chelsea Bun Dough 600ml warm milk 20g fresh yeast - 1kg strong flour 120g caster sugar 5g fine salt 100g butter, melted 2 eggs - 100g butter, softened 450g dried fruit 2tsp mixed spice 2 lemons, zested 100g demerara sugar - Apricot jam (for glaze) - Crumble yeast into warm milk, stir. Mix flour, sugar, salt. Add milk mix, melted butter, eggs. Mix → dough. Knead 10 min. Rise 1–1.5 hr. Knock back dough. Roll out. Spread with softened butter. Combine dried fruit, mixed spice, lemon zest and demerara. Cover softened butter with dried fruit mix. Roll up. Line large gastro with parchment. Cut into 24, place in gastro 4 wide x 6 long. Rise 45–60 min. Bake 180c, fan 2, 20–25 min. Glaze.

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