Thermapen Recipes

The Hedgecombers fun recipe that delivers moist, juicy chicken thighs with a lovely, smoky flavour. Jane simply serves them with rice and pak choi, but they would work equally well with noodles...

If anyone knows how to make good jam, it’s 2020 Double Gold Artisan Marmalade winner Jacqueline Morris, also known as Perfectly Preserved. Whipping up small batches of jam, jellies, marmalades, caramels, curds and chutneys from her home in West Sussex, her award-winning preserves offer amazing flavour combinations using high-quality, seasonal ingredients...

Fire-cooking fanatic The Smokin’ Elk (AKA Elky) is a pioneer of the UK BBQ community. Serving up incredible recipes for his Instagram and YouTube following, his cheeky personality and fun cooking style shows just what BBQing is all about...

This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while staying at home. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens...

These tacos are the perfect BBQ recipe for sharing with friends this summer. Ensure to get the meat temperatures just right to ensure sweet, smoky, melt-in-the-mouth pork — incredible paired with the fresh crunch of grilled corn salsa...

Succulent steak meets the summeriest of salads in this simple BBQ recipe. The T-bone is reverse-seared to produce perfectly tender meat with a beautifully browned crust. The flavoursome beef pairs beautifully with the fresh Tuscan salad, packed with juicy tomatoes and crisp homemade croutons...

Beautifully tender and packed with flavour, these pork tomahawks marinated in honey mustard are a fantastic treat for satiating your restaurant cravings from home. Paired with some refreshing apple slaw, these perfectly cooked chops are seared for 2 minutes on each side before being brought up to 74°C in the oven...

Genevieve Taylor's delicious recipe of grilled chicken baguette with mango and lime leaf butter. Fresh lime leaves can be a little tricky to find, so substitute with a handful of coriander if you struggle to source them...

Genevieve Taylor is a live fire and BBQ expert, founder of Bristol Fire School and author of ten cookery books. We have invited Genevieve to share some of her top fire cooking tips and tools, together with a fresh and flavoursome Vietnamese chicken baguette recipe...

These lamb chops with olive tapenade are sure to hit the spot. Bursting with fresh herbs and Mediterranean flavours, they’ll bring back the sweet taste of summer holidays. Don’t forget to make sure your chops are perfectly pink inside by checking the temperature with your Thermapen...

Buttery, dense and crumbly, baking the perfect scone is all about texture. To create the best base for huge dollops of rich cream and sweet jam, ensure your scone is cooked until it reaches between 95 and 99°C. Enjoy in the garden or park for a delicious lockdown afternoon tea...

Ensuring a beef wellington is perfectly cooked for your liking is pretty impossible without cooking by temperature, and it’s a tragedy to cut into it after all of your hard work and discover that it is over or under done. The temperatures for rare, medium and well done beef are 52°C, 60°C and 71°C, but the temperature of the beef continues to rise while it rests, so it’s best to cook it a little under the final temperature that you would like it