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.
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.