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Post the recipes under the video in both metic and imperial units for the international audience.
Avoid using phrase like add X to it, explicitly say what you are adding together more important when using more then one pot/pan. Be literal about how to cook.
An example, Sheppards pie in the BBC site
Step 1 add beef, onion, celery, and carrot to the pan and cook for 5 min
Cool, says what, where and how long.
Step 2 add tomatoes, tomato puree, stock cubes, Worcestershire sauce, and mixed herbs. (To where?) Refill the tomato tin with water and pour into the pan, add a good pinch of salt and pepper (??) Bring to a simmer (what is that) stir regularly for 25 min.
Several things I find wrong, where are the tomato, stock, sauce, and herbs going? You don't say add to the pan, but you do say add the water to the pan. What is a simmering temperature and a person like my who is bad at cooking has no idea how much a pinch is, 5g 10g?
Step 3 for the topping put potatoes into a large saucepan and cover with cold water, bring to boil then reduce the heat slightly and simmer for 10 min. Add the leaks return to simmer and cook for 2 min.
Ok first half is good, but now we have 2 simmering pans and which one does the leeks go into?
Step 4 pre heat the oven to 220/200 fan/gas. Drain potatoes and leek and return to the pan.
Oh the leek goes into the potatoes.
I know this sounds like wow you don't know what you are doing at all, or I should make assumptions but when dealing with absolute beginners it helps to say the extra few words to know what goes where.
Also don't assume people are watching the video, there will be a non zero amount that will listen only so using explicit instructions will help.
These are all great things to keep in mind, thank you. People with pretty much no knowledge is who I want to focus on. I have a cousin who om learning to cook and hence am seeing how limiting not knowing how to cook can be.
Also, to sort of respond to the recipe critism in your comment and to showcase what I want to do with the channel:
Say I'd have this step in a recipe (I'm not planning on doing a lot of recipe videos, but still) i would not only want to be really clear on what to do and tell people to put the potatoes in cold water. I want to explain that there's a good reason for starting potatoes out in cold water. Understanding why things are done makes it much easier to translate that knowledge and techniques in other areas of the kitchen.
Btw, you start potatoes out in cold water because they're fairly dense as to vegetables go and have a super high starch content. If, like you do with pasta, drop them in boiling water the ourside of the potatoes will be overcooked before the inside in done. This will give you an almost waxy skin over potatoes because of those starches coagulating.
On that same vein, recipes where you have the same ingredient going to multiple places irritate me when they don't specify quantity in the main recipe, but only in the ingredients list.
For example if the ingredients are 2 cups of soy sauce, 1.5 cups for sauce, 0.5 cups for marinade, I want the recipe to say "add soy sauce to marinade (0.5 cups)" or something like that not, "add soy sauce to marinade" or "add remainder of soy sauce to marinade".
Remainder could work if a very recent instruction says something to the effect of "measure 2 cups of soy sauce, add 1.5 cups to sauce" so there is a remainder to add, not just "lol add the rest idiot"