Meat

  • Sweet and Sour Pork

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    Mix the pork with bicarb and leave to sit for at least 20 minutes. The bicarb will tenderise the pork, making for a better textural contrast when we eat. Meanwhile, mix the soy, rice wine and white pepper together and get the rest of your knees ready. When twenty minutes have passed, mix the pork…

  • Porchetta

    This one really does take a while, so start four days before you plan to serve. Place the pork in the big Le Creuset and submerge it in water. Remove the pork to a board or plate and weigh the water. I do this by zeroing the scales with the pan and the pork then…

  • Lamb shank curry

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    Set the oven to 160c. Season the lamb liberally with salt and pepper. In the formerly white pot, sear the lamb shanks all over until they’ve got a good brown crust. Remove from the pan and set to one side. In the same pot, cook the onion, celery, carrot, pear, ginger, coriander and garlic until…

  • Wings & Two Sauces

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    Put the chicken wings in a bowl and toss with the salt and baking powder. Set aside to cure in one layer on a baking sheet or roasting tray for at least an hour but preferably uncovered overnight in the fridge. When you’re ready to cook, preheat the oven to 230c. Toss the wings again…

  • Easy Shepherd’s Pie

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    In a deep sided pan, fry the lamb mince and pancetta in a little oil over a high heat until browned all over and leaving fond on the bottom of the pan. Remove using the spider, pour off any very excessive fat, then in what remains fry the onion, celery, rosemary and carrots on a…

  • An Interesting Steak Salad

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    First, salt the steak all over and leave to rest for at least an hour or two. At the same time, combine the garlic, the shallot, the jalapeno, the coriander stalks only, half the carrots and half the radishes in a bowl. Add a little salt, a tbsp of brown sugar, two tbsp boiling water…

  • Pea and Ham soup

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    In the big, once-white pot, melt the butter over a medium heat. As it foams, add the onion or shallot and the celery. Cook until softened, then add the garlic and the potato. Stir and cook until fragrant. Add the white wine and a splash of Worcestershire and reduce by half. Add the stock and…

  • Ham

    Place all in a large pot and cover with cold water. Bring to a gentle simmer and cook for 2.5-3 hours until the bones simply pull out. Allow to cool a little in the stock, then remove. Strain and reserve the stock.

  • Rack of lamb, fondant potatoes, braised peas, herb and caper oil

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    This is all in the techniques. First, salt your lamb rack generously all over and set in the fridge overnight or at least a few hours. Remove from the fridge 30 minutes before cooking. Make a herb oil. Bring a pot of lightly salted water to the boil and prepare a bowl of iced water…

  • Chicken and ham pie

    At least two hours before you want to eat, start cooking the filling. In an oven proof pan (one of the Le Creuset frying pans is good), sear the chicken pieces in a little oil until coloured all over. Add the onion, vegetables and ham and cook on a medium heat until slightly softened and…