Rotisserie-cooked chicken shawarma, coated in a punchy yoghurt marinade. Pile into flatbreads with salad

Ribeye is an amazing, flavour-packed cut of beef. Learn how to cook ribeye steak medium rare using the reverse sear method below. It's simple but guaranteed to produce juicy results, from edge to edge.

A full guide to cooking tender, juicy sirloin steak in a pan, on the grill or in the air fryer. This sirloin steak recipe is simple and classic but perfectly done. All it takes is some butter, herbs and garlic and a good quality meat thermometer, and you'll have beautiful pink and tender steak in no time. The creamy pink peppercorn sauce and flavoursome herb-crusted mushrooms are the perfect accompaniments for your steak night.

Reverse-seared tomahawk steak cooked on the BBQ. Served with a rich and flavourful cowboy butter sauce. 

Juicy BBQ chicken shawarma recipe with homemade flatbreads and garlic sauce.

Tender pulled pork cooked on the BBQ, piled into soft brioche buns with creamy homemade coleslaw. 

This BBQ steak, eggs and potatoes recipe is a flavour-packed crowd pleaser. Learn how to cook steak perfectly using internal temperature, crisp up golden potatoes in a cast iron pan, and top it all off with runny eggs and zingy homemade chimichurri. It’s the ultimate BBQ breakfast or indulgent dinner.

Smoky, tender pulled pork cooked on the BBQ. Served in soft tacos with homemade salsa and spicy mayo.

Slow-cooked shredded lamb leg. Served in warm flatbreads with salad and tzatziki. 

Have you ever removed your meat from the heat at the perfect temperature, only to find it looks overdone once you slice into it? The reason for this is carryover cooking, a process that means food continues rising in temperature, even after it’s off the heat.  In this blog, we’ll take a look at why this happens, what you need to know, and how to apply this knowledge to ensure perfect results every time.

There’s nothing like tender smoked pork belly piled into soft tacos, especially when topped with tart homemade pickled onions and sweet candied jalapeno peppers (cowboy candy). Don’t forget to prepare your onions and peppers a day ahead—leaving them in the fridge overnight will really help the flavours pop.

Getting your steak spot on can be tricky—each cut varies in size and fattiness, making every cook different. They also typically cook very quickly; your steak can go from perfection to cremation in an instant.  Thankfully, there’s an easy way to know exactly what’s going on inside your steak as it cooks: meat thermometers. With a super speedy probe and a little temperature knowledge, you’ll easily whip your steak off the heat at the optimal moment, every time.  Read on for everything you...