Meat & fish

All-time top 10 BBQ tips

By JamieOliver.com • July 7, 2014 • In Fish, Meat, Meat & fish, Outdoor dining

Cooking over fire takes some skill, but mastering those techniques is well worth it. Here’s everything you’ll ever need to know to make the perfect BBQ.

Bosnia-Herzegovina: The Bosnian burger

By Ren Behan • June 25, 2014 • In Around the world, Foodie World Cup, Meat, Meat & fish

Bosnian burger meat on a flatbread with onions and chilli on top

Centuries of changing borders have resulted in a mix of culinary influence in Bosnia. I was keen to try Pljeskavica burgers; perfect for watching the footy!

Netherlands: Hot or cold pickled herring

June 24, 2014 • In Around the world, Fish, Foodie World Cup, Meat & fish, Recipe Roundup

pickled herring with seeds and nuts on top

Raw fish is often a bit of a funny one for us in the UK. In The Netherlands, however, it is an intrinsic part of their national food identity.

Argentina: perfect steak & red wine

By Steve Lamb • June 11, 2014 • In Around the world, Foodie World Cup, Meat, Meat & fish

Even Maradona’s Hand of God can’t wipe away my love for Argentina, because they gave us asado and the greatest strike force pairing in the world – steak and malbec.

Cookin’ up a book with Food Tube’s DJ BBQ

By JamieOliver.com • June 6, 2014 • In Meat, Meat & fish

DJ BBQ – Food Tube star and Jamie’s go-to man for smoking food and cooking over fire – is releasing his first book, and we’ve got the backstory right here.DJ BBQ – Food Tube star and Jamie’s go-to man for smoking food and cooking over fire – is releasing his first book, and we’ve got the backstory right here.

Not-so-authentic Japanese cuisine – Sorted!

By SORTEDfood • June 3, 2014 • In Around the world, Foodie World Cup, Meat & fish

fried noodle burger bun with pak choi and egg

We always see our takes on Japanese recipes do really well, and we love putting our own twist on things to make them either simpler or just a bit different.

My first recipe: Mum’s mixed grill

By Steve Lamb • May 12, 2014 • In Meat, Meat & fish

pieces of beef, egg, mushrooms with herbs

Despite a slightly dysfunctional family setup, I have some very strong food memories – the strongest of which is undoubtedly this incredible mixed grill.

One-pot wonders: the perfect excuse to get into the kitchen

By SORTEDfood • May 5, 2014 • In Family cooking, Meat & fish, Recipe Roundup

an assortment of veg in a bowl with pasta

Sometimes the last thing you want to do is cook, but no matter how little time you have, you can still whip up a meal and have next to no washing up to do.

Wild rabbit: fair game

By Steve Lamb • April 29, 2014 • In Meat, Meat & fish

A retired butcher once told me that the only way to tell the difference between a skinned cat and a skinned rabbit is that the kidneys of a rabbit are offset and don’t have the symmetry of most animals. Other than that they are impossible to distinguish. He said it in such a way so Read the full article…