My cote de boeuf recipe, paired with the southern Italian salmoriglio sauce, is quite possibly my favourite way to dress this delicious cut of beef. On hot summer days, it’s far preferable to a heavy peppercorn or mushroom sauce. The aroma of a cote de boeuf sizzling over wood, topped with freshly pounded salmoriglio, is pure heaven!
Tender lamb skewers marinated in yoghurt, spices, and aromatics, grilled over charcoal and finished with lemon. Perfect with garlic mayo, tabbouleh, and flatbread.
A primitive and deeply rewarding feast. Smoked ox tongue is poached to a “wobble,” then finished over charcoal with a spiced paint until richly caramelised. Served alongside leeks grilled to jet-black carbon and dressed with lemon and chilli, it is a masterclass in using humble, economical cuts to create something eye-rollingly delicious.
This is a dish normally cooked on the hob top or over an open fire as a seasoned tagine (the name of the vessel) should be able to take such direct heat. If nervous simply put the tagine in the oven if worried about cracking. This is an absolute favourite among tagines not least for the simplicity of its preparation.
A seasonal warm salad of asparagus and Jersey Royals, celebrating the best of spring produce.
Try Val’s devastatingly delicious Chinese Crispy Chilli Beef recipe — a quick, budget-friendly dish with Sichuan-inspired flavours. Perfect for a midweek treat, served with rice and an ice-cold beer.
Try Andy Oliver’s Thai-inspired flat iron steak recipe with chilli jam salad, made with Swaledale dry-aged rump steak. A bold, fresh salad full of vibrant flavour.
An absolute favourite, my poached chicken recipe is delightfully tasty and offers an almost medicinal respite after days of indulgence. Clean, light, and easy to prepare, it’s a comforting choice that’s perfect for resetting your palate.
One of North Africa’s most popular condiments, Chermoula is traditionally used with fish but is excellent with meat too. This recipe illustrates how its fresh and bright flavours can bring the very best out of grilled meat – namely our renowned pork chops. We use slow-reared Tamworth and Middle White pigs that are immense, both in size and depth of flavour.
Dry aged sirloin chops deserve a truly great side. This recipe by James Ferguson of The Kinneuchar Inn certainly hits the mark. Try it with a nice chilled red on a summer’s evening.
This is my glazed ham recipe, and I often see people pouring syrupy glazes over hot hams that haven’t had time to cool off first!
Wild garlic sausages with chickpeas and leeks is a vibrant spring recipe, combining native breed pork, hearty chickpeas and fresh seasonal vegetables in one pot.