Let Derek Cook

Let Derek Cook Former professional cook sharing recipes, kitchen tips, and the stories behind the food. Restaurant experience, home kitchen mindset.
📍 Sudbury, ON
🇨🇦

09/10/2026

Today marks five years since I had a stroke at 29 years old.

I’ve never shared this part of my life on social media before… either personally or on my cooking page. Making this dish again felt like the right way to mark the occasion.

It’s a dish I haven’t made since that day, and there’s something pretty special about finally being able to make it again.

I’m grateful for where I am today, and for the fact that sharing my cooking has brought me back to something I love.

Thank you for following along and being part of that.

On the menu: Grilled pork chops with whiskey butter, sweet potato mash, roasted red peppers, and bacon onion jam 🍖🥃🧈🍠🫑🥓🧅

09/06/2026

Cheesy Chicken and Broccoli Penne Bake 🧀🍗🥦🍝🔥

09/03/2026

Square Sausage aka Lorne Sausage aka Slice aka etc etc etc…

Ingredients:
• 750g minced beef (30% fat)
• 150g pinhead rusk
• 200g chilled water
• 2 tsp salt
• 1/2 tsp grated nutmeg
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground black pepper

Method:
Mix all the spices and salt with the meat in a large bowl. Work in the water to make a sticky mixture. Now work in the rusk until all is thoroughly incorporated.
Pack the mixture tightly into a 23cm x 8cm loaf tin lined with clingfilm. Leave it in the refrigerator for 24 hours to set. When the sausage has set take it out of the tin and cut it into 1cm slices. Fry or cook under the grill for 4 - 6 minutes.

I’m teaching a charcuterie & cheese board class! 🧀🥩On September 26th, I’ll be at Cambrian College showing you how to put...
09/01/2026

I’m teaching a charcuterie & cheese board class! 🧀🥩

On September 26th, I’ll be at Cambrian College showing you how to put together a board that looks impressive, tastes even better, and doesn’t require you to overthink every little thing.

We’ll talk about choosing the right meats and cheeses, pairing flavours, presentation, and all the little tricks that make a board come together.

If you’ve ever wanted to learn how to make a proper charcuterie board, come hang out with me!

🎟️ Link to register is in my bio.

12 Years. 10 Courses.12 years together, so naturally I thought the reasonable thing to do was make a 10 course dinner fr...
08/30/2026

12 Years. 10 Courses.

12 years together, so naturally I thought the reasonable thing to do was make a 10 course dinner from scratch. 😂

No restaurant, no chef, just me spending an unreasonable amount of time in the kitchen because the phrase “I’ll make dinner” has never meant just dinner in this house.

Here’s everything we ate for our anniversary, one course at a time. ❤️🍽️

08/24/2026

Pizza Crunch… with a twist 🍕➡️🔥🍟💥

08/20/2026

Braised Beef Sandwich 🥩🥪🧀🧅🔥🤤

08/16/2026

My Canadian best mate Let Derek Cook decided to take on the challenge of making me a full Scottish breakfast!

Square sausage, potato scone, black pudding, haggis, fried tomato, fried mushrooms, baked beans and his very own homemade brown sauce.

Of course, I had to wash it all down with a cold IRN-BRU

But how did a Canadian do making one of Scotland’s most iconic breakfasts? You’ll have to watch the video to find out.

Derek filmed the whole thing over on his channel, so go check out the making of and show him some love!

08/16/2026

Canadian Makes Scottish Food for the First Time - Full Scottish Breakfast

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Greater Sudbury, ON

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