Thinking of trading in turkey for an alternative festive centrepiece? Deliciously sweet and salty roast ham could be the showstopper you’re looking for.
Over 50 billion chickens are reared annually to provide us with meat and eggs – that’s around seven times the number of people on earth.
Chicken is one of the most versatile meats you can cook with. It takes on other flavours really well, and is a great base for all sorts of different recipes from across the globe.
They say happiness is homemade and this epic pork marinade is no exception. Its deep smoky flavours contrast beautifully with the hint of citrus and aniseed that all marry together beautifully when cooked to perfectly complement juicy, flavoursome pork.
You just can’t beat tucking into a perfectly cooked steak, seared to perfection and coated in a gnarly, sticky homemade marinade on the outside, and blushing pink in the middle.
Chicken is a great go-to meat to whip up for dinner, but the same recipe served over and over can get tired, fast. Luckily, you can jazz things up by learning a new technique, such as how to spatchcock chicken – in this feature, our friend the Food Busker shows you how.
In Ghana, goat is very commonly eaten in a multitude of forms – grilled over coals as the beloved street food chichinga, or used to add depth to the country’s many different stews and soups. You don’t have to go too far to get goat in Ghana. It’s a shame that’s not the case in Read the full article…
With barbecue season upon us, having a good marinade recipe up your sleeve will set you up for success.
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.