Do you know your pork belly from your pork shoulder? What’s the difference between a rib chop and a loin chop? And what about the underrated cheek or liver? Knowing what pork cuts to choose can be super-confusing, so we’ve put together a guide with all the info you’ll need.
We’ve pulled together this guide to help you understand more about the different cuts of lamb available and what cooking method each cut is best suited to.
If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune.
Not only is chicken a great source of protein, it’s also high in the mineral phosphorus which we need to keep our bones and teeth strong and healthy. It’s incredibly versatile, too: great with pasta, in stir-fries, soups or curries, or simply grilled with a lovely, seasonal salad.
Jamie and Jimmy are carrying on the fight against food waste in their new Friday Night Feast TV series, this time by embracing the incredible UK produce that usually gets binned, or just outright ignored.
Only when Jamie decided to feature kid (young goat meat) in his latest series of Friday Night Feast did I realise I knew very little about the world’s most widely eaten meat.
To help you get your roast meats spot-on every time, we’ve created a super-useful chart to guide you, covering all the big-hitters, including turkey, duck, goose, chicken, beef, pork, and last but not least, lamb.
There’s no reason why festive leftovers can’t be just as exciting as Christmas dinner itself – it’s not all about bubble and squeak and turkey and stuffing sandwiches!
Thinking of trading in turkey for an alternative festive centrepiece? Deliciously sweet and salty roast ham could be the showstopper you’re looking for.
There are fewer things more daunting than staring at a gigantic, naked turkey on Christmas morning, especially if you’ve never cooked one before. But it doesn’t have to be all Nightmare Before Christmas! We’re here so that when your guests start arriving on the big day, you aren’t flapping about your bird being raw or undercooked.