Meat

  • Sous Vide Duck Confit

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    Either Or The night before you want to eat, season the duck legs well with the salt and leave to rest in a ziplock bag in the fridge overnight. In the morning, heat a water bath to 75c, remove the legs from their salt cure and add to a vacuum bag or a large, high…

  • Feijoada and Blood Orange Vinaigret

    Two days before you want to eat, soak the beans in fresh cold water with a fair amount of salt. Ignore the luddites and old wives who tell you this has some kind of deleterious effect – it just seasons them throughout. Leave overnight in the fridge. Sear the salted meats, but not the chorizo,…

  • Smoked Pork Chops with Ginger Miso Apple Butter

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    First things first, I’m the realest. Secondly, generously salt your pork chop and leave it uncovered in the fridge for at least three hours, preferably overnight. About an hour before you’re ready to cook, take your pork out of the fridge and prepare the barbecue by lifting off the leftmost grate and lining the burners…

  • Orange and Allspice Braised Brisket

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    Preheat the oven to 150c. In the formerly white Le Creuset, sear the seasoned beef pieces in vegetable or other neutral oil over a high heat until well browned all over. Take your time over this step. Remove from the pan and put to one side, turn down to medium then add in the fruit,…

  • Easy Chicken Kebabs

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    Mix together the chicken pieces with the spice blend and the salt and pepper. In the nutribullet, blend together the date and tamarind sauce, the pomegranate molasses, the olive oil, the shallot and the garlic. Mix the resulting marinade with the chicken and leave to marinate for half an hour. If using the oven, set…

  • “The Lebanese Guy” – Harissa Lamb and Chickpea Ragu

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    Place the onions in a large frying pan with a little olive oil and a pinch of salt and turn to a low-medium heat. Cook slowly and gently until sweet and a little golden. Move the onions to the perimeter of the pan and break up the mince into the centre, turning the heat up…

  • Vietnamese-ish Grilled Chicken Thighs

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    Blitz up all the ingredients except the chicken thighs. Pour the marinade over the chicken, turning to thoroughly coat all over. Leave to marinade for at least an hour, up to overnight. If any more than an hour, put in the fridge. To cook, remove the chicken from the marinade, allowing it to drip, and…

  • Pork Schnitzel/Tonkatsu

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    There are differences between schnitzel and tonkatsu, but this is just a quick easy weeknight dinner of crunchy porky goodness. Place the two pork loin steaks between two pieces of greaseproof paper and beat them with a rolling pin until they’re about half their original thickness. Take your time and be careful not to break…

  • Shakshuka

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    In the smaller Le Creuset skillet, heat a little vegetable oil or other neutral oil over a medium heat. Add the onions with a pinch of salt and fry for a couple of minutes until soft. Add the sausages, making sure to clear the onions out of the way and give the sausages contact directly…

  • Mortadella and Artichoke Ravioli

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    Place all but one of the slices of mortadella in the bowl of the food processor along with the artichoke hearts, ricotta, lemon zest, the garlic, the parmesan and four of the sage leaves. Blitz well, until smooth. Season to taste, being quite bold, and spoon into a piping bag. Chill while you roll your…