Thermapen Recipes

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Mike Tomkins’ Simple Salmon En Croute with Spinach

Posted in: Fish, Chefs, Mike Tomkins, Christmas

This simple salmon en croute with spinach is the perfect centrepiece for fish lovers. Mike Tomkins kept this salmon en croute recipe classic but high quality and full of flavour. Cooking it to temperature with Thermapen is the easiest way to know when your salmon is safely cooked but perfectly soft inside.

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How to Make Pork Belly Crispy

Posted in: BBQ, Meat, Pork, Chefs, Tips, Advice & Info, Team Temperature

Achieving the perfect crispy pork belly is an art that any cook can master. Follow these steps to ensure a delicious, crackling pork belly, whether you're roasting it in the oven or cooking it on the BBQ.

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Christmas Marmalade Glazed Gammon

Posted in: Meat, Pork, Christmas

At Christmas time we all tend to overindulge, and this glazed gammon joint is worth the indulgence. This would make a great alternative to Turkey or even a wonderful dish served cold at a buffet on Boxing Day. Of course when cooking any meat we recommend using our Thermapen to ensure it is not under or over cooked. A joint of gammon should reach 71°C, ensuring it is perfectly cooked throughout...

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Kenny Tutt's Roast Partridge with Creamy Smoked Bacon Cabbage

Posted in: Meat, Game, Poultry, Chefs, Kenny Tutt, Autumn, Date Night

This 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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KFC Fakeaway Boneless Chicken and Gravy

Posted in: BBQ, Meat, Poultry, Chefs, Humble Plates

This KFC fakeaway is inspired by the classic KFC boneless chicken and gravy. The chicken is juicy, crunchy and perfectly spiced, and the gravy is creamy and moreish: everything you need in a Friday night fakeaway.

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30 Chefs' Cooking Tips Everyone Should Know

Posted in: Tips, Advice & Info, Team Temperature

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.

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How to Cook Ribeye Steak

Posted in: Meat, Beef, Chefs, Tips, Advice & Info, Mike Tomkins, Team Temperature

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.

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Cooking Homemade Custard

Posted in: Sweet Treats

Cosy warm dishes such as a nice roast dinner followed by apple pie and homemade custard. Many people might feel intimidated by cooking their own custard, however our Thermapen will ensure you don’t over or under cook this delicious dessert accompaniment.

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How to Cook Sirloin Steak

Posted in: Meat, Beef, Thermapen Chef, Date Night

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.

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The Ultimate Turkey Cooking Guide

Posted in: Meat, Poultry, Tips, Advice & Info, Christmas

Cooking a turkey can send fear rippling through the hearts of even the best home cooks. Will it defrost in time? Do I brine it? What even is brining? Is it cooked? Why is it dry? How do I rest it? Can I reheat it? We've all asked ourselves these questions.

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3 Batch Cooking & Leftovers Tips to Save Money on Food

Posted in: Tips, Advice & Info, Cheap Eats

There are so many reasons to try batch cooking. Or, simply portioning out leftover food so you have lunch or dinner ready for another day. Better yet, instead of taking two hours to cook the same meal twice, why not double the recipe and freeze half? It’ll save you so much time. Plus, buying your ingredients in bulk will save a lot of money.

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Burns Night Haggis, Neeps & Tatties

Posted in: Meat, Lamb

Burns Night is a commemoration of the life and work of Scottish poet Robert Burns. A celebratory supper is held each year on 25th January, and typically includes a haggis, Scotch whisky and a recital of Burns’ poetry.Traditional haggis is a nourishing combination of minced lamb’s ‘pluck’ (heart, liver and lungs) and beef together with oats, onion and spices...

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