South Korea has staggeringly low obesity rates – just 6%, compared to 25% of obese Brits. With seafood being a major part of the South Korean diet, Jamie paid a visit to the famous Haenyeo ‘diving ladies’ of Jeju island, who free-dive impressive depths to catch their seafood bounty by hand.
Meat & fish
Without a doubt, salmon is one of our favourite fish, and it’s not hard to see why – it’s easy to cook, incredibly versatile and totally delicious. We asked seafood expert Bart van Olphen to spill his secrets for creating show-stopping salmon dishes.
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.
One of Jamie’s favourite ways to cook fish is in a tin foil parcel – it’s quick, simple and delicately steams the fish to perfection.
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.