Have you ever removed your meat from the heat at the perfect temperature, only to find it looks overdone once you...
Meat
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Barbechoo's Beef Koftas with Homemade Flatbreads
BBQ Brave is all about being bold and taking your fire cooking to new levels, and this really made me sit down and think about how my own BBQ has progressed over the years. I started with the usual burgers, steaks and kebabs and then when the BBQ bug bit I dived into the world of low and slow...
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How to Perfectly Preserve Meat Using Your Freezer
We are all trying to limit the amount that we go to the shops these days, so it’s useful to know how we can make our food last longer. Freezing is a great way to do this; there are however some key rules that we must follow to stay safe and to ensure that we still get to enjoy the best quality possible...
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Herb Crusted Pork Medallions with Cauliflower & Tahini Salad
Pork 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 Wings
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 Côte De Boeuf, Tomahawk & Chateaubriand
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
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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Roast Beef, Celeriac Steak & Maple Glazed Carrots
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
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
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
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 Perfect Christmas Turkey
The humble turkey has been appearing on our tables from the 16th century. If done right, for Kenny it is still the undisputed king of the Christmas spread. Kenny’s main tip above all else is to cook to temperature to avoid the meat drying and to banish any Christmas stress...
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Pan-Fried Duck Breast with Braised Red Cabbage, Fondant Potato & Port Sauce
This duck recipe is really something special leading up to Christmas. The duck is juicy with a crisp skin, the potatoes soft and fluffy from simmering in stock and the red cabbage full of beautiful festive spices. The duck cooks very quickly, so have your Thermapen on hand to make sure you don’t overcook it...