A classic British sticky toffee pudding recipe made deliciously gooey by cooking it to the perfect temperature.
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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An Introduction to Wood Pellet Grills with TraegerRead moreAt Thermapen we believe in achieving consistently perfect results using smart cooking. One brand who shares these values is Traeger Grills. A high quality grill and thermometer work hand-in-hand to create incredible food, cooked to perfection...
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Herb Crusted Pork Medallions with Cauliflower & Tahini SaladRead morePork loin is a lean cut of meat, which means that if you’re not careful it can end up dry. Cooking it to temperature will ensure it stays nice and tender...
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The Smokin' Elk's Ultimate Guide to BBQ WingsRead moreWhether you are just starting to get to grips with your BBQ or you’re a seasoned pro, there’s no denying that wings are always a real crowd pleaser. Elky has put together his ultimate guide to cooking wings...
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Kenny Tutt's Cod Mornay with Buttered LeeksRead morePerfect, meaty cod fillet with a decadent cheese sauce and buttery leeks is a real match and is so simple to do well by cooking the fish to temperature and taking out some of the guesswork. In this recipe I have used fresh cod fillet...
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Baked Hake, Lemon Caper Dressing & Fennel Potato GratinRead moreFresh, lemony fish meets rich, creamy potatoes and fennel in this simple recipe. Baked with plenty of oil and lemon, removing the fish from the oven at 60°C will ensure it stays beautifully soft and juicy...
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Richard Holden's Classic TiramisuRead moreTiramisu is ideal for coffee-loving couples on Valentine’s Day. When heating eggs to make creams, meringues and custard, it’s important to use temperature as a guide to get the perfect texture...
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Kenny Tutt's Côte De Boeuf, Tomahawk & ChateaubriandRead moreThe sharing cuts of beef have had a real resurgence with the boom in sharing meals or family style as it is referred to in the states. The famous côte de boeuf is one of the ultimate sharing steaks...
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Kenny Tutt's Roasted Rib of Beef & Horseradish CreamRead moreThe rib of beef is a glorious thing and isn’t referred to as “prime” rib for nothing. It really is the Rolls Royce of the roast and a real treat. This spectacular centerpiece is best served pink and juicy, and the very best way to ensure the perfect result is to cook to 55°C for a medium rare finish...
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Tuna Steak with Aubergine Ragout & Couscous SaladRead moreWho said healthy food had to be boring? This flavour-packed recipe combines meaty fish with a harissa-spiced aubergine ragout and refreshing, minty couscous...
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Roast Beef, Celeriac Steak & Maple Glazed CarrotsRead moreThis roast topside of beef is seared and then pot roasted for maximum flavours and juiciness. We used our DOT Digital Oven Thermometer to make reaching the perfect temperature super easy, then double checked it with the Thermapen to ensure it was just right all the way through...
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Buying From Your Local Butcher: PoultryRead moreHow can you shop for the best quality, tastiest meat? What interesting cuts can you buy, and how should you cook them? Buying meat from a butcher can seem a little intimidating when you’re used to picking the same packets of meat off the supermarket shelves, and you might not be sure what to ask for. So we asked an experienced chef...
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Buying From Your Local Butcher: BeefRead moreHow can you shop for the best quality, tastiest beef? What interesting cuts can you buy, and how should you cook them? Buying beef from a butcher can seem a little intimidating when you’re used to picking the same packets of meat off the supermarket shelves, and you might not be sure what to ask for...
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