Spring lamb chump chops seared in a hot pan and topped with a pillow of herby crumbs. Light, fresh and delicate in flavour herb crusted lamb chops, the best with new season lamb.
Steak salad: thickly sliced medium-rare sirloin atop a pile of grilled vegetables dressed with balsamic vinegar and olive oil. A quick weeknight supper that tastes special.
My mouth-watering steak tartare recipe is the perfect choice for meat lovers who crave a delicious and sophisticated dish. With fresh ingredients like raw beef and egg yolk, crispy capers and gherkins, this classic French recipe is easy to make and impresses every time. Serve it as a starter or main dish, and enjoy the tender texture and bold flavors that make steak tartare a timeless favorite.
Rib-eye steak with green vegetables and blue cheese sauce. This is the easiest sauce for steak: simply toss cooked green vegetables in blue cheese until it melts.
Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?
Cabbage rolls stuffed with a pork mince and rice filling, baked in simple tomato sauce – that’s Polish golabki; the ultimate comfort dish. Also, the best use of the outer cabbage leaves.
Stuffed guinea fowl with spiced and fruity pork stuffing for a special feast. Deboned and rolled guinea fowl, with the special stuffing, won't be out of place on Christmas table.
Pork chops stuffed with salami and a sage, lemon and garlic paste. Pork chops are pretty boring and I’m not usually that keen on them because the meat gets dry, and you can’t really cook pork medium-rare.
Sweet and sour duck stir fry with pineapple and red peppers topped with duck scratchings. Skinless duck breast is used in the stir fry and the skin makes crispy topping.
Chicken teriyaki, marinated overnight in homemade teriyaki which doubles up as sauce. Zinged with cinnamon, ginger and garlic, teriyaki sauce is much easier to make than you'd think and totally worth the effort.
Turkey schnitzels coated in dukkah breadcrumbs are an exciting and flavoursome version of the old comfort staple: crunchy and crisp, with delightful, fragrant seasoning.
Twice cooked pork fillet with mushroom sauce, inspired by Mark Bittman NY Times. Pork tenderloin is seared whole then browned again in slices; simple and brilliant.
Pojarski is a super tasty cutlet made of steak partly chopped and partly minced. My veal pojarski is an authentic dish unlike the cheap breaded chicken patties pretending to be the Russian classic.
Rose veal topside with simple salty and sweet glaze, roasted to medium rare. It needs only 15 minutes per pound in the oven after a 20 minute blast at high heat.
Impress your guests with our flavourful barbecued veal T-bone steaks and red pepper kebabs recipe! Grilled to perfection, these succulent and juicy T-bone steaks are seasoned with aromatic dry rub and served with tasty red pepper kebabs. Ideal for summer gatherings and outdoor BBQs, this recipe is a crowd-pleaser that will leave everyone satisfied. Get the recipe now and add some sizzle to your next BBQ party!
Venison casserole with mushrooms and red wine, cooked slowly in the oven, delivers tender and succulent meat with the flavour of juniper, thyme and the wind.
Roast venison loin with chocolate sauce, as impressive as it is easy to prepare. Amazingly flavoursome, as well as healthy and sustainable.
Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. Aged venison is tender so keep the steaks in the fridge for a couple of days in advance.