Kell Brook To Make US Debut

"I didn't hit the guy. He walked into my fist"

Kell Brook on his assault charge

 

"You got to have three things to be a great fighter: a great mind, a great chin, and a great heart. Now he may have a good mind and a good heart, but his chin ain’t up to par. And if I land, I’m going to be a homerun hitter."

Kell Brook questions Amir Khan's chin

 

well, he's obviously a ****ing ****** anytime he opens his mouth...

nevertheless, im looking forward to see him as an undercard for the ward/froch fight..

 

"I'm gonna make him my *****. He will be my slave in that ring"

Kell Brook on Amir Khan

 

"There is a difference between talentend and god gifted, special K is god gifted"

Kell Brook on his talents

 

:deal

 

"25 have tried, 25 have failed. There is no blue print"

Kell Brook on how to beat him

 

"I’m the only fighter that keeps it real. Anything I say is real, I am never fake.
I’ve never shown my weakness. I will never show my weakness.

Right now, I feel good. I never really took no abuse in the sport. I feel great."


Kell Brook on being Kell Brook

 

"What they tryna' do, the media, and the so-called boxing experts, is they tryna' build a fighter that come along and beat me. They tired of seeing me win. And they wanna' build the next big thing to try and take Kell Brook's mantle."

(Kell Brook on possible future opponent, Amir Khan)

 

I like brook, hes a funny *******.

But please, tell me he didnt say that.....did he ? atsch

 

"I am the greatest fighter England has ever produced...the world has ever produced in fact"

Kell Brook on his career

 

:conf Kell's mouth, pal. Not mine.

 

"He's a bum. I'd blow him out the water like my fists was torpedoes."


Kell Brook on American prospect Mike Jones

 

"Vitali would be a walk in the park, Wlad's footwork would give me trouble in the early rounds but I would take control after that"

Kell Brook on fighting the Klitschko Brothers

 

"1kg floury potatoes, eg Maris Piper or King Edwards
50g butter
Splash of milk
500ml fish stock
100ml white wine
Small bunch of parsley, separated into leaves and stalks
350g white fish fillets and / or salmon
350g smoked white fish
200g small peeled prawns
50g butter
50g plain flour
200ml double cream
2 anchovies, finely chopped
Handful of white breadcrumbs

1. Preheat the oven to 180C. Peel the potatoes and cut into evenly sized chunks. Put in a large pan, cover with cold water, add a generous pinch of salt, and bring to the boil. Simmer for about 20 minutes, until tender. Drain, and allow to sit in the colander for a few minutes, then mash until smooth, and beat in the butter and a splash of milk. Season well and set aside.

2. Put the fish stock, wine and parsley stalks into a large pan, and bring to a simmer. Add the fish, and simmer for five of minutes, then lift out with a slotted spoon, remove the skins if any, and cut into large chunks. Discard the parsley stalks.

3. Melt the butter in a medium pan over a lowish heat, and then stir in the flour. Cook, stirring, for a couple of minutes, being careful not to let it brown. Gradually stir in the stock. Bring to the boil, then simmer for about 20 minutes.

4. Take the sauce off the heat, stir in the double cream, parsley leaves and anchovies and season. Add the fish and prawns and toss to coat.

5. Put the seafood and sauce into a baking dish and top with the mashed potato. Bake for 20 minutes, then sprinkle over the breadcrumbs and bake for a further 15, until the top is golden.

What's your favourite fish pie recipe, what do you like to drink with it (bottle of white beer? glass of Chardonnay? mug of tea?) and what are your top tips for a guilt-free, truly sustainable filling?"

Kell Brook on the perfect fish pie