Easy, tender BBQ pulled pork, loaded into buns with coleslaw and BBQ sauce.
Kenny Tutt
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Kenny Tutt's BBQ Pork Chops with Apples, Onions & SageRead moreThese BBQ pork chops are simple, rustic and full of flavour. I recently served them at a family BBQ and it went down a storm. You can also be creative by throwing in a few boiled potatoes or wedges of fennel into the tray for a fantastic one pot meal..
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Kenny Tutt's Chicken, Gammon & Black Pudding PieRead moreThis chicken, gammon and black pudding recipe takes the stress out of it and makes the whole experience a much more enjoyable affair. This also makes a fantastic centrepiece of any festive buffet and certainly takes the beige away.
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Kenny Tutt's Roast Partridge with Creamy Smoked Bacon CabbageRead moreThis roast partridge by MasterChef champion 2018 Kenny Tutt is a really special, sustainable roast recipe that’s perfect for the festive season. It’s easy to dry partridge out in the oven so using a Thermapen is a foolproof way to keep it moist and juicy.
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Kenny Tutt's Roast Goose with Mulled PlumsRead moreRich, perfectly cooked roast goose and sweet, festive mulled plums make the perfect pairing in this Christmas recipe by Kenny Tutt. To make your bird one to remember, cook to 65-70°C using your Thermapen. The meat will rise to a safe temperature of 74°C as it rests.
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