I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour,... read recipe
My granddad used to take me fishing when I was about six years old. He has sadly passed away, but the one thing I thank him for is teaching me not to be scared of bones when eating fish. Preheat your broiler to full whack. Slash each trout with a knife,... read recipe
Although it's hard to define what "proper" American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe... read recipe
Although it's hard to define what 'proper' American cooking is, I've been inspired by the food from the Deep South, where there is an incredible amount of smoking, salting, barbecuing and spit-roasting going on - really intelligent cooking. This is a recipe... read recipe
This dish is fantastic and you can literally have it ready in just over 5 minutes. Use either wild mushrooms that are in season, like Trumpet Royale, chanterelles and porcini or more readily available farmed mushrooms like shiitake, chestnut or oyster, as... read recipe
Everyone loves barbecued chicken. It's a feature of pretty much every barbecue all over the country. Here's how to make it crisp on the outside and cooked in the middle, just the way it should be. Jamie's top tips This marinade can be used on other lean... read recipe
A delicious chicken dish, marinated with Thai flavors and crisped up on the barbecue. Slash the chicken legs all over with a knife. Pick the cilantro leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and... read recipe
If you love your weekly steak, here's a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde can't be beaten. First of all, make your salsa verde. Tie up the stalk end of your bunch of thyme, place... read recipe
There's nothing better than a home-made burger. Everyone loves them, they're easy to make and, if made with quality, fresh ingredients (and not overladen with greasy stuff), they certainly don't have to be unhealthy, especially if served with a salad. Once... read recipe