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Dean Edwards

This creator shares recipes for various dishes, often focusing on meat-based meals and takeaways. Their content includes instructions for making curries like beef rendang and lamb keema, as well as Chinese-inspired dishes such as orange chilli chicken and sweet and sour pork belly bites. They also demonstrate how to prepare barbecue items like smoked beef rendang and pork belly burnt ends. The creator also discusses their personal experiences with Vitiligo and raises concerns about AI-generated content mimicking real-life conditions.

Where to find Dean Edwards

TikTok ·deanedwardschef
Followers818K
Avg views17K
Engagement2.5%
Sourced from public data
Instagram ·deanedwardschef
Followers528K
Avg views16K
Engagement4.3%
Sourced from public data

Stats updated March 2026 · Stats don't look quite right?

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What kind of content does Dean Edwards make?

Dean Edwards brings a delicious blend of comforting, meat-centric recipes to TikTok and Instagram, specializing in mouthwatering curries and barbecue creations. From rich beef rendang to irresistible pork belly bites, his content offers step-by-step guides for recreating popular takeaway dishes at home. Beyond the kitchen, Dean also shares personal insights into living with Vitiligo, offering a unique and authentic perspective.

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Welcome to my Fire and Smoke Series, this time we are cooking a banging fragrant beef rendang curry. Once voted the best dish on earth, and I can see why. As always, the full recipe is below. ❤️🔥👇🏼🌶️ Smoky Beef Rendang (serves 4) 800g ox cheek cubed Spice Paste: 2 onions roughly diced 7 garlic cloves 1 thumb sized piece ginger chopped 4 stalks lemongrass chopped 1 tsp. turmeric 1 tsp. ground coriander 1 heaped tsp. ground cumin 1 tsp. salt 5 dried red chillies 50g toasted coconut Tempering Spices: 60ml oil 2 star anise 5 cloves 1 stick cinnamon 5 green cardamon pods 10 lime leaves 1 x 400g tin coconut milk 400ml water 1 tbsp. tamarind paste 2 tbsp. kecap manis (sweet soy sauce) 20g palm sugar Method: 1: Set up your BBQ for indirect cooking, your target temperature is 110c. Pop on a couple of chunks of wood to add a smoky flavour. 2: Pop the diced beef cheeks into a bowl then season, place onto a rack then pop onto the grill to smoke for an hour. 3: Meanwhile, blitz together the spice paste ingredients until smooth. Then once the beef cheeks are ready, place a pot into the ring just above the coals, pour in the oil then fry the tempering spices for 1-2 minutes before adding in the reserved spice paste. Fry for a further 10 minutes 4: Throw in the Lime leaves along with the smoked beef then fry for a few minutes before pouring in the coconut milk and water. Stir well then bring up to a simmer, cover with a tight-fitting lid then cook over a low heat for around 3 to 4 hours until the beef is tender. Every 30 minutes give the pot a quick stir, you can add some more liquid if it’s starting to reduce too quickly. 5: Season with Kecap manis, sugar and tamarind, then cook uncovered for around 30 minutes until the sauce has reduced and the fats split from the coconut milk. This will almost fry the tender beef during the final process of this Recipe. Serve with a portion of rice. #beefrendang #bbq #bbqlover #bbqislife #rendang
AD This is an absolutely banging curry. And if you like hot, sweet and sour flavours this chicken Danczuk is definitely going to be one that you love. You can find the full recipe over on @Plate Up where you can get all of the ingredients to make this recipe delivered to your door in just a few clicks. #fakeaway #dhansak #chickencurry #indianfood #fakeawayfriday
A viral recipe which is absolutely banging. I have no idea who originally came up with this idea so if you know please tag them in the comments so I can say thank you for creating such an incredible tasting recipe idea. As always, you can find the full recipe of method down below 👍🏼🔥👇🏼🌶️🔥 Spicy Dumpling Lasagne (serves 4) 400g pork mince 200g beef mince 1 tbsp. Shaoxing rice wine 1 tbsp. dark soy sauce 1 tbsp. oyster sauce 1 tbsp. garlic and ginger paste 1 heaped tsp. chicken powder 1 tsp. sesame oil ½ tsp. ground white pepper 1 tbsp. rice wine vinegar 1 tbsp. chilli crisp 2 tbsp. fresh coriander chopped 4 spring onions finely sliced 30 wonton wrappers 100ml chicken stock 1 tbsp. chilli crisp ½ tbsp. dark soy sauce 2 tbsp. fresh chives chopped 1 tsp. black sesame seeds Method: 1: Pop the mince into a large bowl then add the filling ingredients, use your hands to make sure everything is well combined. 2: Now it’s time to build the lasagne, take a 9” x 6” rectangular baking dish then place 6 of the wonton wrappers onto the base in a single layer, making sure the base is completely covered. Spread a quarter of the filling on top of the wonton in an even layer. Repeat this process until all of the ingredients are used up, finishing with the final layer of wonton wrappers. I ended up with four layers of mince. 3: Place into a steamer and cook for 25-30 minutes. Lead to stand for 10 minutes then dress the top with some more chilli crisp, soy, fresh chives and a scattering of black sesame seeds. #dumplinglasagna #wonton #dumplings #dumplinglove #chinesefoodlover
This is the best belly pork you will ever try and it’s so easy to make in your air fryer. As always, you can find the full recipe below so you can cook this at home. 🔥👇🏼❤️🔥 Crispy Chinese Pork Belly (serves 2) 700g pork belly measuring approx. 18cm x 10cm 1 heaped tsp. Chinese 5 spice 1 tsp. salt 1 tsp. black pepper 1 tsp. garlic granules 1/2 tsp. MSG 1 tbsp. Shaoxing Rice wine 1 tsp. oil Approx. 40g Salt to cover Method: 1: Pop the spices into a bowl along with the Shaoxing rice wine then mix into a paste. 2: Prick or score the skin of the pork belly, then turn over and make some cuts 2cm deep into the pork belly meat. Rub the paste into the meat, leaving the skin untouched. Take a sheet of foil then wrap this around the base of the pork, making sure none of the meat is exposed then pop onto a tray and place uncovered in the bottom of the fridge overnight. This will help the skin dry out and help you to achieve perfect crispy crackling. 3: Rub the skin with a small amount of oil then generously sprinkle over the salt. Place on top of your crisp plate inside your air fryer drawer and cook at 140c for 30 minutes. Remove the salt layer then brush off as much as you can. Brush over a little more oil then return to the air fryer. Reset the heat to 200c and continue to cook for further 40 minutes. Rest uncovered for 15 minutes before carving, doing this with the meat side down will help you obtain a neater portion. #fakeaway #airfryer #crispyporkbelly #airfryercooking #porkcrackling

Who is Dean Edwards’s audience?

Dean Edwards' audience is likely comprised of home cooks in Great Britain seeking to replicate popular takeaway and barbecue dishes, particularly curries and meat-focused recipes. Their intent signals are strong, evidenced by a high engagement rate on Instagram (4.35% ER), significantly outperforming the benchmark (1.5% ER). While TikTok engagement (2.47% ER) is closer to the benchmark (3.0% ER), the overall audience demonstrates a clear interest in practical, delicious meal inspiration. This suggests a highly receptive audience for sponsored content related to food products, kitchenware, and meal kit services.

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