20:06Backyard Chef
Put The OOH In Batter
Discover the science behind a low-cost, high-performance frying batter that uses plain water, baking powder, and a touch of citric acid to deliver a glass-like crunch without eggs or beer.
Chef / channel
Backyard Chef
Former restaurant pro Rik strips away the kitchen ego to deliver fuss-free, soulful street food and home classics inspired by two decades of cooking in Thailand.
Led by seasoned cook Rik, Backyard Chef is a refreshing antidote to the high-pressure world of fine dining. With a career forged in European, Indian, and Chinese kitchens—culminating in a massive scale-up operation producing hundreds of ready meals daily across Thailand and Laos—Rik has experienced every rung of the culinary ladder.
After a life-altering reset, he stripped away the ego and pretence of professional kitchens to focus on what truly matters: making food accessible, unpretentious, and profoundly joyful. His channel showcases everything from beloved street-food classics to comforting home-cooked staples, deeply influenced by his twenty years of living and cooking in Thailand.
For the professional chef, watching Backyard Chef offers a masterclass in culinary humility and pure flavour. Rik's videos serve as a potent reminder of why we fell in love with cooking in the first place, stripping back complex processes into intuitive, high-impact techniques. It is an invaluable resource for chefs looking to reconnect with the soulful, communal roots of food, or those seeking authentic, fuss-free Asian and British-Indian fusion ideas.
Everything we've filed from Backyard Chef
20:06
14:42Backyard Chef
1 can = 4 hot dogs blooper?!
Discover how to transform a simple tin of luncheon meat into structured, pan-seared hot dogs, and learn the critical chilling times needed to prevent them from falling apart.
13:34Backyard Chef
Giant Cheesy Sausage Roll Slice
A professional-grade, large-format take on the British classic: a giant cheesy sausage roll slice combining homemade seasoned pork mince, molten cheese, and crisp puff pastry.
16:41Backyard Chef
Corned Beef Hash Jacket Potatoes
Transform humble ingredients into a robust British classic. Learn how to execute perfect double-baked jacket potatoes loaded with crispy, pan-fried corned beef hash and topped with a rich runny egg.
15:24Backyard Chef
This Creamy Chicken Orzo Couldn’t Be Easier
Discover how to master a one-pan chicken thigh and creamy orzo bake that delivers risotto-style richness with minimal kitchen labour.
8:36Backyard Chef
3 Ingredient Crispy Onion Chicken
Discover how a simple three-ingredient technique replaces the traditional flour and egg wash breading station to yield incredibly juicy, crispy oven-baked chicken.
12:34Backyard Chef
One Pan Creamy Chicken and Potatoes | Caesar Style
A classic traybake reimagined: juicy chicken breasts and crispy roasted potatoes baked in a rich garlic and Parmesan Caesar sauce.
15:53Backyard Chef
I Turned a Tin of CHICKPEAS Into TWIGLETS
Learn how to transform canned chickpeas into a crunchy, umami-rich bar snack resembling classic Twiglets using an air-frying starch method and a yeast-extract glaze.
11:31Backyard Chef
The BEST French Bread Pizza Does NOT Start With Pizza Sauce
Ditch the soggy bases. By applying a rich garlic-Parmesan butter to your baguette and pre-toasting it, you create a waterproof fat barrier that guarantees a crispy, flavourful French bread pizza every time.
12:43Backyard Chef
Sticky Chicken & Cabbage Stir Fry
A masterclass in heat control: how to turn simple chicken thighs and green cabbage into a high-margin, high-speed stir-fry with charred edges and a glossy, reduced honey-soy glaze.
15:13Backyard Chef
The Easiest BAILEYS Dessert Ever IRISH Cream Mousse
An elegant, stable Baileys Irish Cream mousse designed for busy professional kitchens, featuring a light custard base fortified with gelatin and folded whipped cream.
11:37Backyard Chef
Salt & Pepper Chili Chips
Learn how to lift a classic British-Chinese takeaway favourite, Salt and Pepper Chilli Chips, using a custom Sichuan seasoning blend and rapid high-heat wok techniques.
13:29Backyard Chef
KATSU Chicken BITES with Japanese Curry Sauce
Discover how to transform the classic Japanese katsu curry into high-volume, crispy chicken bites. This editorial guide breaks down the preparation of a structured pane station and a velvety vegetable curry sauce.
9:53Backyard Chef
Peppercorn Sauce NOT Just for Steak!
Discover how to lift everyday pork sausages using classic bistro techniques. This guide breaks down the secrets to a glossy, emulsified green peppercorn sauce using brandy, cream, and pan fond.
12:24Backyard Chef
Sweet and Sour Noodle Bowl – Better Than Takeout!
Discover the professional techniques behind crispy takeaway-style chicken balls, from gluten-retarding cold batter to moisture-locking pre-blanching, paired with a vibrant sweet and sour noodle stir-fry.
21:12Backyard Chef
Chicken Jalfrezi - Thick Masala, Not Dry!
Discover the secret to cooking authentic chicken jalfrezi with a rich, glossy semi-gravy that coats the chicken and vegetables perfectly without drying out. This professional editorial break-down explores traditional Indian dhaba-style techniques to lift your curry game.
11:51Backyard Chef
Easy Roast Parsnips Crispy, Golden, and Delicious
Lift your roast dinner with Chef Rik's guide to achieving the ultimate crispy, golden roast parsnips, featuring a clever semolina-dusting technique and a perfectly timed honey glaze.
14:32Backyard Chef
Classic Spam Fritters - British style
Discover how to lift a nostalgic British classic with professional batter techniques, precise hydration times, and proper dredging methods for the perfect crispy Spam fritter.
6:52Backyard Chef
TRADITIONAL Brandy Sauce
Master the art of the traditional British brandy sauce with this professional guide. Learn how to emulsify dairy, cook out starches, and balance volatile spirits for the perfect festive dessert accompaniment.
17:23Backyard Chef
Spaghetti alla Puttanesca ITALIAN pasta dish
Discover the art of crafting a flawless Spaghetti alla Puttanesca, focusing on building an aromatic base and balancing intense pantry staples for a high-margin, high-impact service classic.
5:49Backyard Chef
Sweetened Condensed Milk in UNDER 5 Minutes NO FAIL Method
Skip the commercial tinned products and long reduction times. This professional-grade, five-minute blender method for sweetened condensed milk delivers a clean, palm-oil-free alternative that is perfect for pastry work, desserts and coffee prep.
17:04Backyard Chef
Pork & Apple Cottage Pie
Upgrade your winter menu with this savoury pork and apple cottage pie, topped with a rich, golden cheddar mash.
14:37Backyard Chef
Perfect TUSCAN CHICKEN Every Time (One Pan Method)
Master the art of the perfect one-pan Tuscan chicken with this professional editorial guide. Learn how to build a rich, stable cream sauce balanced with acidity and perfectly seared chicken thighs.
13:53Backyard Chef
ONE PAN Apricot Chicken - No JAM or Packets Needed
Reinvent the nostalgic Australian classic by swapping out sugary jams and soup packets for a smooth, scratch-made apricot purée and stabilized evaporated milk emulsion.
12:01Backyard Chef
This Baked Rice Is Better Than Lasagne Not many Know This Dish
Discover the secrets of Ross il-Forn, a classic Maltese baked rice dish that uses an egg binder to achieve clean, sliceable portions with deep beef and tomato flavours.
10:07Backyard Chef
The Only Chicken Keema You’ll Ever Need (Juicy, Not Dry)
Learn how to master moisture control and spice layering to create a succulent, deeply flavoured chicken keema masala that never turns out dry or split.
13:36Backyard Chef
Stop Ruining Lamb Chops… Start Them Like This
Discover why starting your lamb chops in a cold pan, fat-side down, is the secret to perfectly rendered fat and succulent meat in this quick Sunday roast masterclass.
15:14Backyard Chef
CORNED BEEF Hash Pie OLD School SUET CRUST pastry
Discover how to recreate a timeless British comfort classic with Chef Rik's corned beef hash pie, featuring a light and flaky traditional suet crust pastry.
11:27Backyard Chef
Brown the Sausages… Then Let the Oven Do the Rest
A professional review of Backyard Chef's rustic, single-pot sausage casserole, detailing the clever use of steel-cut oats as a binder and the benefits of low-intervention oven braising.
16:54Backyard Chef
This Creamy Beef Bake Is Pure Comfort Food
Discover how to transform budget-friendly beef chuck roll into a premium British comfort food classic using a rich double cream and leek braise topped with crispy, shingled potatoes.
14:48Backyard Chef
Proper Old School Braised Steak & Gravy
Master the timeless technique of old-school braised steak with this guide from Backyard Chef, showcasing how to turn tough chuck steak into melt-in-the-mouth beef with a rich, glossy gravy.
13:49Backyard Chef
Bacon & Onion Roly Poly CLASSIC BRITISH dish
Discover how to revive the classic British bacon and onion roly-poly. Learn the essential ratios of suet pastry, assembly techniques, and modern baking methods for this savoury masterpiece.
19:43Backyard Chef
How to Make Pickled Beetroot and Crunchy Red Cabbage at Home
A professional guide to mastering old-school British quick pickles, focusing on a balanced sweet-and-sharp brine for beetroot and a pre-salting technique for crunchy red cabbage.
12:45Backyard Chef
Classic Orange Steamed Sponge Pudding | Old-School British Dessert
Discover how to lift a classic British steamed orange sponge pudding using an ingenious, cost-effective pantry shortcut: concentrated orange cordial. This guide explores both traditional steaming and high-efficiency microwave methods.
16:27Backyard Chef
Real Mughlai Chicken Handi - No Cream, No Western Shortcuts!!!
Discover the authentic, slow-cooked art of Mughlai Chicken Handi without relying on heavy cream or Western shortcuts. Backyard Chef showcases a traditional approach using an onion-nut paste, yoghurt, and bone-in chicken to build deep, balanced emulsification.
13:06Backyard Chef
One Pan Chicken Pasta with the Most Addictive Sauce
Discover how to master the one-pan pasta method to create a glossy, stable garlic parmesan sauce. This editorial breakdown explores dairy emulsification, starch management, and service scaling for professional kitchens.
8:49Backyard Chef
RICOTTA Cheese GOATS Cheese UNDER 30 minuets
Discover how to craft fresh, creamy goat's milk ricotta in under 30 minutes. This professional guide covers precise temperature control, whole-milk acidification, and how to lift your garde-manger station.
12:16Backyard Chef
Chicken Liver Pâté Creamy Silky Smooth EASY Spread
Discover how to master a silky-smooth chicken liver pâté. This guide focuses on proper prep techniques to eliminate metallic off-flavours, perfect the pan-sear, and build a luxurious fat emulsion.
6:33Backyard Chef
Chinese Satay Sauce made with Jimmy’s Sate The Easiest and Quickest Ever!
Learn how to quickly prepare an authentic Chinese takeaway-style satay sauce using Jimmy's Sate paste as a base, balanced with evaporated milk and peanuts.
9:36Backyard Chef
The ROYAL Lunch Makeover - Coronation CHICKEN WRAPS Modern British CLASSIC
A contemporary update on a British classic, this guide explores how to transform traditional Coronation Chicken into a high-margin, stable cold wrap perfect for professional food service and catering.
8:22Backyard Chef
EASY Salt and Pepper CHICKEN A Flavourful Chinese-Inspired Dish
Discover how to recreate the vibrant, aromatic flavours of British-Chinese takeaway salt and pepper chicken using baked drumsticks and a custom spice blend.
12:03Backyard Chef
EASY JAMAICAN GINGER Cake Moist, Sticky, and Richly Spiced Loaf
A professional guide to mastering the classic Jamaican ginger cake, focusing on achieving the ultimate moist, sticky crumb and balanced spice levels.
19:06Backyard Chef
This British Classic Sausage Pie Is Almost Forgotten
Revive a forgotten classic with this rustic British sausage, onion, and tomato pie. Learn the professional techniques for controlling filling moisture and achieving a perfect, golden shortcrust pastry.
13:38Backyard Chef
The Lazy Chicken Curry That's Better Than Any Takeaway - All In Raw!
Discover how to bypass the hob entirely with an innovative "all-in-raw" oven-baked chicken curry technique that streamlines prep and delivers rich, deep restaurant-quality flavours with zero active cooking time.
8:42Backyard Chef
Banana CRUMBLE So GOOD, You’ll Let Your BANANA’S Go Brown on Purpose
Discover how to transform overripe bananas into a premium, comforting dessert. Chef Rik from Backyard Chef shares his technique for a perfectly balanced banana crumble with a crunchy oat-and-nut topping.
9:50Backyard Chef
10 Minute Chocolate Swiss Roll in a Frying Pan - No Oven Cake
Discover how to prepare a remarkably light and crack-free chocolate Swiss roll on the stovetop. Chef Rik demonstrates a rapid baking technique using a covered frying pan to trap moisture and produce a highly pliable sponge.
14:07Backyard Chef
Just Add Sausages to Tomato Soup… This Pasta Bake Is Unreal
Learn how to transform humble tinned tomato soup and sausages into a rich, velvety pasta bake. This cost-effective recipe is perfect for high-margin, crowd-pleasing comfort menus.
18:54Backyard Chef
Oldest BRITISH CURRY Recipe Ever Written (1751 Revival)
Discover the origins of Anglo-Indian cuisine with this reconstruction of the earliest recorded English curry recipe from Hannah Glasse's 1751 culinary manual. Learn how Georgian cooks adapted Eastern spices using classic European techniques.
19:30Backyard Chef
Easy Bacon Floodies – Old School Northern British Comfort Food
Discover how to master the Bacon Floodie, an old-school Northern British comfort classic. Learn the crucial techniques for balancing moisture and fat using both raw grated and leftover mashed potatoes.
Shorts from Backyard Chef
Quick hits from the pass
Sixty-second clips — one idea, one trick, no preamble.
Questions from the pass
Backyard Chef: frequently asked
Who is the chef behind the Backyard Chef YouTube channel?
The channel is run by Rik, a former restaurant professional. Having spent two decades cooking in Thailand, he has stripped away the kitchen ego to focus on accessible cooking. His videos bring this professional background to a home audience, delivering fuss-free, soulful street food and recreated home classics.
What style of food does Backyard Chef cook?
Backyard Chef focuses on fuss-free, soulful street food and home classics. Rik's cooking is heavily inspired by two decades of culinary experience in Thailand. The recipes range from quick stir-fries and takeaway-style noodle bowls to British comfort food classics, all stripped of typical restaurant pretension.
What kind of recipes and video content can you find on the Backyard Chef channel?
The channel features a mix of quick fakeaways, classic comfort dishes, and smart kitchen shortcuts. Recent uploads include recipes for sticky chicken and cabbage stir-fry, salt and pepper chilli chips, pork and apple cottage pie, and even nostalgic snacks like classic British-style Spam fritters.
Does Backyard Chef only focus on Asian and Thai-inspired recipes?
No. While Rik's two decades cooking in Thailand heavily inspire his street food, his videos cover a wide range of global and British classics. You will find everything from Italian Spaghetti alla Puttanesca and French bread pizza to traditional British dishes like roast parsnips and pork and apple cottage pie.
What kitchen techniques can viewers learn from Backyard Chef's videos?
Viewers can learn practical, fuss-free techniques for everyday cooking. Rik teaches simple methods for making quick sauces, such as a five-minute sweetened condensed milk or a versatile peppercorn sauce. The channel focuses on straightforward prep for dishes like Katsu chicken bites and easy stir-fries without the kitchen ego.