Try this rich Jacob’s Ladder beef ribs recipe, braised in Oloroso sherry and served with fried potatoes. Inspired by Andalusian flavours for deep, unctuous results.
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Pork Shoulder Chop with Roast Shallots & Romesco Sauce
Pork shoulder chop is served here with a classic of Catalonia, romesco sauce and roasted onions. A perfect meal for two under the spring sunshine.
How to Cook a Whole Grouse
George Ryle’s guide to cooking whole wild grouse, with advice on roasting, slower cooking for older birds, resting and traditional accompaniments.
Rack of Hogget with Smoky Aubergine, Chilli & Oregano Dressing
Served here alongside a silky, smoky aubergine garnish, a rack of hogget is a lovely thing to cook, provided you have the patience to do it properly.
Creamy mushroom sauce
How to Make Béarnaise Sauce
Learn how to make classic Béarnaise sauce – a rich, silky French steak sauce made with tarragon, white wine vinegar, and egg yolks. Perfect with beef, chips, or vegetables. Step-by-step method with tips.
George’s Wild Garlic Salsa Verde
Porterhouse with Peppercorn Sauce & Triple-Cooked Chips
Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
Greek-Style Lamb Neck Fillet with Oregano Potatoes
My lamb neck fillet recipe is easy to pull together and full of flavour. Lamb neck fillet is a wonderfully versatile cut, equally good slow cooked until meltingly tender or cooked to medium, as it is here.
Smoked Streaky Bacon with Poached Eggs & Hollandaise
Very nearly, but not quite, an eggs benedict. Instead of sliced ham, we’ve opted for crisp streaky bacon. Those with a penchant for brunch, this one’s for you.