Posted in : "2020 - July"

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  Richard Holden's Whiskey-Smoked Reverse-Seared T-Bone Steak with Panzanella Salad

  Posted in: BBQ, Meat, Chefs, Richard Holden, Date Night

  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...

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  Richard Holden's Honey Mustard Pork Tomahawks with Apple Slaw

  Posted in: Meat, Pork, Chefs, Richard Holden

  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...

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  Genevieve Taylor's Vietnamese Grilled Chicken Baguette with Mango & Lime Leaf Butter

  Posted in: BBQ, Meat, Poultry, Chefs, Genevieve Taylor

  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...

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  BBQ Tips From Genevieve Taylor

  Posted in: BBQ, Chefs, Tips, Advice & Info, Genevieve Taylor

  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...

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  Richard Holden's Mediterranean Lamb with Black Olive Tapenade

  Posted in: Meat, Lamb, Chefs, Richard Holden, Date Night

  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...

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  Richard Holden's Quintessential British Scones

  Posted in: Baking, Chefs, Sweet Treats, Richard Holden, Celebrations

  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...

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