When it comes to cooking and eating steak, good quality beef is a must. Not only will it taste great, but will be far easier to cook to perfection. You don’t need to spend a fortune on heritage breed beef from an expensive farm shop, but you can do far better than the insipid offerings from the supermarket shelf. Look for dry aged, a... Read More
10.02.20161. Buy good beef
Although still the number one choice for the Christmas table, poor old turkey gets a pretty bad press. Deemed too large, too dry, or too bland, many of us are turning to whole turkey crowns or even a stuffed boneless option.
Yet a whole turkey is a glorious thing. Too large? Well it doesn’t have to be the size of a small cow; it probably wouldn’t fit in the oven anyway. And lots of leftovers are no bad thing. Too dry? Not if you cook it like we do. Too bland? A decent free range turkey is full of flavour nearer to duck than chick... Read More
Christmas or not, roast beef demands Yorkshire pudding. In fact, for many, all roast dinners demand Yorkshire pudding. Cheap and easy to make, as long as the rules are followed carefully, a good Yorkshire pudding will earn you more brownie points than the rest of your culinary talents combined. Opinions on how a good Yorkshire should be can vary but we all agree on the fact that they must rise and preferably stay risen; at least until they reach the table and hopefully beyond.Read More
The festive season is well and truly upon us; at least it is in the outside world anyway. Those of us who aren't fully prepared by the middle of September are only just toying with the notion of present buying and wondering if the Christmas lights come up earlier each year. Come next week when December rolls around, the festivities can begin in earnest as we all breathe a collective sigh of relief and get on with the business of doing what we do best. Christmas.
The 3 days of ... Read More
Ah, roast chicken. How did something so special become so humdrum, so meh? Because a decent roast chicken is truly a glorious thing; soft savoury meat, crisp golden skin, that knobbly bit at the back called the parsons nose. You can’t really roast a chicken wrong, but you can follow certain procedures and get it absolutely right. See our up-coming recipe for the perfect roast chicken for details.
Yet there are times when you want something a little different. Just to shake it up a little and reawaken your cooking mojo. Here are 5 w... Read More