Whether you do your slow cooking in a slow cooker, or make the most of your oven and hob, there can be no dispute that at the moment we all want to end the day with something comforting and savoury cooked low n slow. Tender meat, possibly some rich gravy, with vitality boosting veggies and perhaps some filling carbs; that's what we crave in the colder months. Add to that request that the food virtually cooks itself and makes the house smell utterly awesome, and you have pretty much cracked it.Read More
If God truly did bestow gifts upon the Earth, then belly pork was certainly one of them. Quite frankly one of the greatest pleasures on the planet, this strip of sweet flesh and melting fat deserves final meal reverence.
Under the regime of industrial farming, pork has not fared very well at all. Pale pink and flabby, barely recognisable as the noble beast that gives so much of itself to our table, the pork that lines the supermarket shelves is hardly worthy of the name.
Our Scotch pork has well coloured meat and perfect cream... Read More
During the long, and theoretically hot, summer months, we all like to turn to al fresco eating. Something quick and easy over the barbecue, or cold items for a picnic. When we aren’t in holiday mode, we still like to spend as little time in the kitchen as possible with fresh light tastes for the table. Burgers and sausages aside, when it comes to choosing which meat to cook we can be fairly set in ways. Everyone knows that if you want quick cook meat then steak and chicke... Read More
There is not a living soul in the British Isles that doesn't swoon at the thought of a well made Shepherd's Pie. In fact, were we to do a poll, it would probably be the one thing that everybody can cook.
Shepherd's pie was traditionally made with the leftover lamb from a Sunday roast, looked forward to for tea on a Monday. Not to be confused with Cottage pie, which is made from beef and has actually been around for longer.
Most of us, and even back a generation, associate shepherd's p... Read More
If beef is the muscle, the savoury hard man of the meat world, then lamb is the softly alluring curves of the showgirl; all sweet meat and sensuous fat that can leave you wide eyed and slack jawed with pleasure.
Here in the UK, especially further north in the rugged lands of Scotland, we have the best lamb in the world. Nothing compares. End of.
As with many things, it is more a question of which to use when, rather than declaring an out and out winner.But, what is a marinade?
A marinade is a flavour enhancer based around acidic liquid in which meat, or other ingredient, is steeped prior to cooking. As well as tenderising, by breaking down the meat fibres, it adds flavour too.And, what is a dry rub? Read More
We use salt and pepper without a thought; just an extra thing that occurs in every recipe and on every table. The term seasoning, used in food, denotes the art of enhancing flavour. But how many of us know how to season well? A seasoning, on the other hand, is often a blend of spices that we add during cooking to bring extra flavour. Whilst it can enhance flavours, it often adds a flavour layer all of its own. So whilst, spices can be used to season and create an invisible ... Read More