Why Dominic Franks thinks we should all be cooking differently: "...you are guaranteed not to have a soggy bottom..."

Dominic Franks, better known as Dom in the Kitchen, is not your average food writer. With a wry sense of humour and a love for comfort food, he’s built a devoted following by turning classic recipes upside-down – literally. Dominic revealed the story behind his viral success, his passion for demystifying home cooking and why he thinks sausage and mash deserves a place at every dinner table.

Learn more about Dominic Franks in the full podcast episode, then visit our podcast hub for more inspiring foodie stories and kitchen know-how.

The upside-down revolution

Dominic’s new book, Upside Down Cooking, is as playful as it is practical. The concept? Layer your ingredients onto a baking tray, cover with pastry, bake and then flip the whole creation over to reveal a golden, showstopping dish. Think tarte tatin, but with endless possibilities.

While most upside-down creations in the book involve pastry, Franks is quick to point out that the technique is more about confidence and creativity than strict rules. “There are other things as well,” he explains. “It’s really kind of the same layering idea. Lots of gorgeous meals, sides and salads.”

From homemade disasters to social media stardom

Dominic’s journey to culinary fame wasn’t always glamorous. He recalls a “very disappointing chicken salad” eaten in a bar after a night out, a far cry from the visually stunning tarts that would later make him an Instagram star. But it was a single video – a caramelised shallot and soft cheese tart – that catapulted him into the spotlight.

“I created this dish and just overnight it went absolutely crazy,” Dominic says. “A hundred thousand new followers overnight. It’s now on 40 million views.” The viral moment was life-changing, but he remains refreshingly down-to-earth about the fickle nature of social media. “You get caught by the algorithm and it does become a little bit like you’re in a machine,” he muses.

Despite the pressures of content creation, his passion for home cooking remains at the heart of his work. A self-taught cook from a large Jewish family, he credits his mother’s legendary buffet spreads and his father’s love of London’s classic restaurants for his food obsessions. “Every meal, every occasion, it was focused around food,” he recalls. “Just the love of food.”

The comforts of home, and mash

For Dominic, comfort food is king. Asked about his ultimate go-to dish, he doesn’t hesitate: “Sausage and mash. I am probably one of the laziest cooks in the world and my husband is a vegetarian, so sometimes it can be a bit tricky. But if you make amazing mashed potato and a wonderful onion gravy, it’s so comforting.”

It’s not just nostalgia, Dominic has served sausage and mash at dinner parties to the delight of guests. “People’s faces lit up. They thought, ‘Oh, I understand this food and I want it.’” He even admits to using frozen mash as a time-saving secret, praising its simplicity and consistency. “If you look on the ingredients, most of them just say potato. You know what you’re getting.”

Food for everyone

Dominic’s food philosophy is rooted in inclusivity and joy, not snobbery. He’s open about culinary confessions (quiche with cheesy pastry is his claim to fame), disasters (a bundt cake that never quite leaves the tin) and guilty pleasures (“I used to eat Crunchy Nut cornflakes by the bucket load”). He’s also a firm believer in rescuing food from the floor; “I’ve eaten stuff off the floor most of my life. I’m still alive.”

He calls for a return to real cooking, especially for the next generation. “Bring cooking back into schools. Literally make it compulsory,” he urges. “If you grow up learning about food, where it’s from, how to make it, you will respect food and there will be less waste.”

A life layered with flavour

Now living in Lincolnshire, Dominic has embraced a quieter life surrounded by local producers and a slowly blossoming food culture. He celebrates the county’s unsung bounty in fields of vegetables, herds of livestock and a new generation of passionate food makers.

For Dominic, good food isn’t about fancy ingredients or elaborate presentations. It’s about sharing, community and a sense of fun. “Good food means being with friends and family. I love a one-pot in the middle of the table. It’s just about the way it’s served, the people you’re with and the stories behind it.”

So next time you’re in the kitchen, perhaps it’s time to turn things upside-down.

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source https://www.bbcgoodfood.com/howto/guide/why-dominic-franks-thinks-we-should-all-be-cooking-differently