Thermapen Recipes

A jar of tart, creamy raspberry curd is always a joy to have on hand for filling baked goods and pastries, spreading on toast or topping your pancakes. Award-winning jam maker Jaqueline Morris, AKA Perfectly Preserved, is renowned for her delicious marmalades, jellies and chutneys. So, we could think of no one better to share their classic recipe for raspberry curd. 

Toffee apple sauce and roast pork are a match made in heaven. Kenny Tutt explains how to make apple sauce for pork and cook tender meat with crisp crackling in this autumnal slow-roast pork belly recipe.

Bonfire Night calls for sausages, and this Catherine wheel boerewors is the perfect recipe for firework celebrations. Smokey sausage meets melted cheese and a delicious spicy pebre sauce. It’s the perfect Bonfire Night sausage recipe.

These chocolate Halloween cupcakes decorated with marshmallow ghosts are the perfect spooky treat for October. Not only are they a really fun design, but they’re also delicious too. Rich, chocolatey sponge meets sweet, fluffy marshmallow for the perfect indulgent October bake.

This toad-in-the-hole recipe has a delicious twist; we’ve loaded the classic recipe with thick, smokey bacon and crisp roasted kale. Finished with a generous serving of hearty stout gravy, this toad in the hole is the best way to celebrate autumn and bonfire night.

This year we are celebrating 30 years of Thermapen. To commemorate this big birthday, we have gathered 30 of the best cooking tips and tricks that have been shared with us over the years.

This lamb rump recipe by Kenny Tutt is all about simple, fresh flavours and quality ingredients. Lamb steaks are beautiful cooked to a blushing medium rare, but you can cook them to your preferred doneness using the temperatures below.

This Korean-inspired Chicken Shawarma recipe saw Jon Bradburn take the prize for Team Temperature's Big BBQ Challenge, Kebab Week. Served with homemade pickles, chilli sauce and garlic mayo, this recipe brings together powerful Korean BBQ flavours with the much-loved chicken shawarma.

Fish on the BBQ seems to be one of those things that people shy away from but really shouldn’t. Cooking fish over fire is, in my opinion, the best. It releases lots of smoky flavours in a delicate piece of fish and accentuates the strong flavours in shellfish.

This tantalising Thai feast recipe saw The Moody BBQ win Team Temperature's Big BBQ Challenge, Thai week. Featuring sticky Thai red meatballs, pad kra pau spring rolls, chicken satay skewers and chicken jungle curry, this is the ultimate Thai fakeaway.

This superb spatchcock BBQ jerk chicken recipe awarded The Smoking Gunn the winning title of Team Temperature's Big BBQ Challenge, Jamaican Week. Simple but full of delicious flavours from the fire and seasoning, this recipe is a winner.

The benefits of using Wi-Fi and Bluetooth thermometers with wired probes, plus the best smart meat thermometers for kitchen and BBQ.