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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The Smokin' Elk's Ultimate Guide to BBQ Wings

Posted in: BBQ, Meat, Poultry, Chefs, Tips, Advice & Info, The Smokin Elk, Celebrations

Whether 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 Leeks

Posted in: Fish, Chefs, Kenny Tutt, Thermapen Father's Day Recipes, Date Night

Perfect, 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 Gratin

Posted in: Fish, Thermapen Chef

Fresh, 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 Tiramisu

Posted in: Baking, Chefs, Sweet Treats, Richard Holden, Thermapen Father's Day Recipes, Celebrations, Date Night

Tiramisu 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 & Chateaubriand

Posted in: Meat, Beef, Chefs, Kenny Tutt, Date Night

The 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 Cream

Posted in: Meat, Beef, Chefs, Kenny Tutt, Christmas

The 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 Salad

Posted in: Fish, Thermapen Chef

Who 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 Carrots

Posted in: Meat, Thermapen Chef, Autumn

This 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: Poultry

Posted in: Meat, Poultry, Chefs, Tips, Advice & Info, Simon May

How 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: Beef

Posted in: Meat, Beef, Chefs, Tips, Advice & Info, Simon May

How 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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Buying From Your Local Butcher: Pork

Posted in: Meat, Pork, Chefs, Tips, Advice & Info, Simon May

How can you shop for the best quality, tastiest pork? What interesting cuts can you buy, and how should you cook them? Buying pork 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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Kenny Tutt's Mince Pie Fudge

Posted in: Chefs, Sweet Treats, Kenny Tutt, Christmas, Celebrations

It’s amazing when two great classics collide. With this recipe you get the best of both worlds, rich buttery fudge combined with spiced fruits and orange zest for a nostalgic taste of Christmas. This makes a brilliant gift and stocking filler, or just tuck in yourself before it’s all gone...

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