With barbecue season upon us, having a good marinade recipe up your sleeve will set you up for success.
Meat & fish
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.
For many people, swapping meat for fish on Good Friday is part of the Easter tradition. If you’re one of them, we’ve got lots of ideas to help you make a delicious dinner, no matter what kind of fish you’re after – be it smoked, baked or grilled; salmon, cod or sole. Enjoy!
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.
Lamb is a Sunday roast favourite across the UK and is often the centre of a big family feast. But where exactly does lamb come from and what’s the difference between lamb and mutton?
If you’re cooking to impress and only a tender, juicy steak will cut it, don’t be fooled into spending a fortune.
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.
With Australia Day just around the corner, it’s prime time to fire up the barbecue and cook up a storm.
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 focus on langoustines in their fight against food waste in Friday Night Feast. Scotland is famous for its langoustines with one-third of the world’s supply coming from Scottish shores alone. But, rather than guzzle them ourselves, a massive 70% are exported to France, Spain and beyond.