Thermapen Recipes

Posted in: "2020"

8 Essential Temperatures For Baking Like a Professional

Posted in: Baking, Tips, Advice & Info

It’s that time of the year when a chilly breeze and The Great British Bake Off arriving on TV coaxes us in from the BBQ and into our baking mitts. Week on week we watch, mouths watering, as contestants battle against one another in pursuit of the perfect bake and an iconic handshake and we dare to dream of the fame and glory of our own Victoria sponges achieving such acclaim...

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Kenny Tutt's Roast Venison Loin & Beetroots with Black Garlic & Rosemary

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

Sustainable wild game such as venison really is a conscientious choice of meat with little or no contact with people during its life and freedom to roam its natural flora-rich pastures. This sharing dish is a really luxurious heart-warming treat. Cooking to the right temperature is so critical...

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Baked Toffee Apple & Ginger Brioche & Butter Pudding

Posted in: Baking, Sweet Treats, Autumn

As Autumn draws in, is there any better combination of food than sweet bread, soft apples, caramel and custard? The perfect dessert to enjoy on a cosy night in around Halloween and Bonfire Night, this baked toffee apple and ginger brioche and butter pudding is sweet, creamy and filling, with a hint of heat from the ginger...

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The Hedgecombers' Tea-Smoked Chicken Thighs

Posted in: Meat, Poultry, Chefs, The Hedgecombers

The Hedgecombers fun recipe that delivers moist, juicy chicken thighs with a lovely, smoky flavour. Jane simply serves them with rice and pak choi, but they would work equally well with noodles...

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Perfectly Preserved's Mixed Berry Jam with Juniper & Lime

Posted in: Chefs, Sweet Treats, Perfectly Preserved

If anyone knows how to make good jam, it’s 2020 Double Gold Artisan Marmalade winner Jacqueline Morris, also known as Perfectly Preserved. Whipping up small batches of jam, jellies, marmalades, caramels, curds and chutneys from her home in West Sussex, her award-winning preserves offer amazing flavour combinations using high-quality, seasonal ingredients...

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The Smokin Elk's Greek Leg of Lamb & Orzo

Posted in: BBQ, Meat, Lamb, Chefs, The Smokin Elk

Fire-cooking fanatic The Smokin’ Elk (AKA Elky) is a pioneer of the UK BBQ community. Serving up incredible recipes for his Instagram and YouTube following, his cheeky personality and fun cooking style shows just what BBQing is all about...

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Richard Holden's Pan Fried Cod with Ratatouille & Salsa Verde

Posted in: Fish, Chefs, Richard Holden

This summer we’ve teamed up with trained chef and BBQ master Richard Holden to produce a series of restaurant-worthy recipes to help curb our appetites while staying at home. From British classics to Mediterranean favourites, Richard’s Lockdown Menu brings the flavours and quality of the foods we’re all missing to our own kitchens...

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Richard Holden's Pulled Pork Tacos with Grilled Corn Salsa

Posted in: BBQ, Meat, Pork, Chefs, Richard Holden, Low & Slow

These tacos are the perfect BBQ recipe for sharing with friends this summer. Ensure to get the meat temperatures just right to ensure sweet, smoky, melt-in-the-mouth pork — incredible paired with the fresh crunch of grilled corn salsa...

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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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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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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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