Thermapen Recipes

Temperature-based recipes and cooking guides featuring Thermapen thermometers. Get inspiration for how to use your Thermapen to cook perfectly to temperature.

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Kenny Tutt's Roast Partridge with Creamy Smoked Bacon Cabbage

Posted in: Meat, Game, Poultry, Chefs, Kenny Tutt, Autumn, Date Night

19945 Views

This roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.

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Roast Pheasant with Bacon & Poached Pears

Posted in: Meat, Game, Poultry, Thermapen Chef, Date Night

20078 Views

Beautifully buttery, juicy pheasant meets salty bacon and sweet parsnips in this comforting roast pheasant dish will make a memorable and special meal in the lead up to Christmas. For perfectly cooked pheasant ensure to cook the birds to 74°C with your Thermapen.

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Christmas-Spiced Orange Meringue Pie

Posted in: Baking, Chefs, Sweet Treats, Christmas

19621 Views

2018 Great British Bake-Off contestant, Dan Beasley-Harling, has created this magnificent Christmas centre piece to ensure this year is extra special. Dan used his Thermapen One to create the perfect curd filling and meringue.

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Perfectly Preserved's Cranberry & Lemon Marmalade

Posted in: Chefs, Sweet Treats, Perfectly Preserved

20113 Views

Jaqueline Morris, also known as Perfectly Preserved, really knows her marmalade. Taking the prestigious title of Gold Artisan Marmalade Maker for the third year in a row at this year’s Marmalade Awards, and a Guild of Fine Food 2021 Great Taste Award for her raspberry jam, this cranberry and lemon marmalade recipe is guaranteed to be something special.

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The Smokin' Elk's Standing Rib Roast

Posted in: BBQ, Meat, Beef, Chefs, The Smokin Elk, Christmas

20191 Views

This spectacular standing rib roast by BBQ master The Smokin’ Elk, cooked to medium rare perfection with the DOT Digital Oven Thermometer and Thermapen One. A special cut of meat always deserves a special gravy too, so I’m also going to show you how to make that!

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Mike Tomkins' Ultimate Beef Wellington

Posted in: Meat, Beef, Mike Tomkins, Christmas

22958 Views

MasterChef finalist 2021 Mike Tomkins shares his favourite, ultimate beef wellington recipe. Layers of bresola, spinach pancakes and mushroom duxelles mixed with duck liver pâté make this recipe extra special.The key to a wellington has nothing to do with timing, it’s all about temperature!

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Cranberry-Glazed Turkey with Spiced Potatoes

Posted in: Meat, Poultry, Chefs, Christmas

18778 Views

This cranberry-glazed turkey is bursting with traditional festive flavours, but paired with some fresh takes on the classic sides. Wild rice stuffing, pickled red cabbage and spiced potatoes make this Christmas dinner one to remember.Cooked to perfection using the new Thermapen One...

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Kenny Tutt's Chicken, Gammon & Black Pudding Pie

Posted in: Meat, Poultry, Chefs, Kenny Tutt, Christmas, Celebrations

19222 Views

This chicken, gammon and black pudding recipe takes the stress out of it and makes the whole experience a much more enjoyable affair. This also makes a fantastic centrepiece of any festive buffet and certainly takes the beige away.

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Whole Roasted Chicken with Paneer & Coconut Dahl

Posted in: Meat, Poultry, Thermapen Chef

19510 Views

This whole roasted chicken recipe has lots of beautiful, gentle curry flavours running through it. To ensure the chicken is perfectly cooked to 74°C, we recommend using the DOT Digital Oven Thermometer to receive an alert once it’s done...

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Rustic Sourdough Bread Recipe

Posted in: Baking

19765 Views

We invited Colm Tohill, a baker with 25 years’ experience crafting perfect loaves, to our Thermapen test kitchen to show us his favourite sourdough bread recipe...

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Mike Tomkins' Perfect Herb-Crusted Rack of Lamb

Posted in: Meat, Lamb, Thermapen Father's Day Recipes

21360 Views

This recipe for herb-crusted rack of lamb by Mike Tomkins is all about good quality meat, fresh herbs and cooking the lamb perfectly. The trick to getting beautifully pink medium rare lamb, while allowing the fat to render and the crust to become nice and crisp, is to slowly bring it up to a temperature of 55°C ...

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Juicy & Perfectly Done: How to Rest Meat Properly

Posted in: BBQ, Meat, Chefs, Tips, Advice & Info, Marcus Bawdon, Low & Slow

35621 Views

The process of cooking meat is not complete once it’s off the heat. Understanding how to rest meat properly is key to getting it perfectly cooked and juicy. We used our temperature knowledge to answer common questions about resting...

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