by admin | May 26, 2017 | Recipe
Preheat oven according to the cut of beef or lamb you are roasting (use guide below). Also determine the weight of the roast. Place the roast on a rack in a roasting dish. Brush lightly with oil and season with a little salt and pepper and any other flavourings of...
by admin | May 26, 2017 | Recipe
Did you know that pork is a red meat? This means that it’s best to rest once cooked and it’s perfectly OK with a hint of pink – just like beef and lamb. In fact cooking it this way means your pork will remain succulent and tender – perfect!...
by admin | May 26, 2017 | Recipe
Preparing and tying a roast is fun to do, resulting in a neat, easy to handle main dish with loads of wow factor. If you’ve never done this before, below is an easy step-by-step guide. Ask your butcher to bone the leg or buy a boned one and remove the netting....
by admin | May 26, 2017 | Recipe
The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut , but it is becoming a favourite on gastropub menus, and rightly so. If...
by admin | May 26, 2017 | Recipe
Tender, slow-cooked beef and the sweet roasted flavour of stout, add real depth to this pub favourite. The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day...
by admin | May 26, 2017 | Recipe
Ingredients 250g Chicken Breast, Tenders or Thighs per person 2 Tablespoons of Butter 1 Bag of Spinach, stalks removed 1 Small Bottle of Cream 6 Finely Sliced Large Mushrooms 50G Grated Parmesan Cheese Score the tops of the chicken breast and season with salt...
