Thermapen Recipes

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Cooking Your Christmas Turkey On The BBQ

Posted in: Meat, Poultry, Chefs, Richard Holden, Christmas

Just as you would set the oven to the correct temperature, so it’s necessary to do the same when roasting on your grill. Using a fuel that you’re familiar with it’s important to part the coals (or gas burners) and leave a gap in the centre of the BBQ. With the cooking grate in-place you’re now ready to place the bird in the roasting zone, close the lid, and start cooking...

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Orlando Murrin's Three Steps To A Stress Free Christmas

Posted in: Meat, Poultry, Christmas

Today we are proud to have a wonderful guest blog from Orlando Murrin, chef, author, BBC Good Food editor (1998 to 2004) and hotelier. Orlando shares with us his tips for a stress free Christmas – including everything from Getting Ahead, Organising the Big Day and Cooking the Turkey...

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What Kitchen Essentials Do I Need?

Posted in: Tips, Advice & Info

Cooking can seem daunting for anyone new to the kitchen however with so many fantastic chefs sharing their love for food, and recipes online, it is super easy to get into the groove of eating homemade delicious meals. Of course if you’re looking to go ‘pro’ then we suggest upgrading and expanding some of these items over time. Our Thermapen cooking thermometer will definitely stand the test of time...

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Mary Cadogan's Plum Jam with Star Anise & Orange

Posted in: Sweet Treats

Jam on toast is a heart warming dish that many of us enjoy on a Sunday morning with a cup of tea. We're lucky to have Mary Cadogan sharing her plum jam recipe with us. Mary is the author of 18 cookery books, previous deputy editor, then Food Director of BBC Good Food magazine...

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Cooking Homemade Custard

Posted in: Sweet Treats

Cosy warm dishes such as a nice roast dinner followed by apple pie and homemade custard. Many people might feel intimidated by cooking their own custard, however our Thermapen will ensure you don’t over or under cook this delicious dessert accompaniment.

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Nick Nairn's Christmas Roast Partridge, Prosciutto Crudo & Port Gravy with Root Veg

Posted in: Meat, Game, Poultry, Chefs, Nick Nairn

This delicious roast partridge recipe by Nick Nairn is perfect for Christmas...

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Nick Nairn's Roast Lamb and Dauphinoise Potatoes

Posted in: Meat, Lamb, Chefs, Nick Nairn, Autumn

This is my ideal meal. Slow–cooked lamb is so full of flavour, melting in texture and particularly moreish coated with this rich wine glaze. Five hours may seem a long time to cook a joint, but believe me it will be worth it, especially with my creamy dauphinoise potatoes...

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