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.
Articles 151 Articles
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
Learn how to cook a whole grouse to perfection. Follow expert tips on roasting grouse for tender, flavourful game meat with crisp skin and a pink centre.
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.