Cider braised ham with apples and garlic. This is truly the best way to cook gammon/ham. It is out of this world and will make ham sandwiches to die for.
Christmas pork, apricot and fig stuffing for turkey, duck, goose or chicken. This stuffing has a wonderful flavour, sweet with the dried fruit and spiced with nutmeg and mace. but is very easy to make.
Baked meatballs with sweet and salty glaze, flavoured with Korean barbecue-style seasoning. With old fashioned Ritz crackers to bulk out the beef mix!
These are my best barbecue ideas for meat and vegetable kebabs so you only need green salad and pita bread to serve as side dishes.
Homemade beef burgers in Hokkaido milk buns. Burgers crown the list and I think the secret really is in that slice of gherkin that a burger should be topped with. Joking aside - good minced beef has lots of flavour and sometimes, but sometimes, it can beat an average steak for me.
Beef fillet stuffed with porcini mushroom duxelles: it's a keto Wellington or filet de boeuf sans croûte. Beef tenderloin opened up like an envelope, spread with mushroom filling and roasted beautifully pink.
I thought I’d make blanquette de veau with some diced English rose veal from my butcher’s. How haute cuisine and poncey that sounds, eh? Two things have transpired this morning however: one – when I opened my veal vacuumed pack...
Rib-eye steak with green vegetables and blue cheese sauce. Simplicity itself and one of the best dinners you can have. If you’re really shopping for food on the night you eat it then the key thing – bring meat to room temperature – is a bit of a challenge.
Roasted bone marrow with salty, herby topping is the quintessence of umami. Marrow is ultra-nutritious and needs just 20 minutes’ roasting in a hot oven.
Braised pork shoulder with chilies, Mexican style. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced as if it was a roast, like below; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce.
Simple brine for juicy festive turkey, advice on roasting times and a recipe for the best gravy - that's all I want for Christmas.
Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Buttermilk fried pork fillet cutlets seasoned with mustard and marjoram. Pork tenderloin brined in buttermilk and shallow fried in cornmeal coating.
Cassoulet - the ultimate comfort dish, with duck and pork. Pork belly provided the fat, a little bacon a little smokiness; and I sprinkled breadcrumbs over the casserole as well as the serving bowls.
Pork, chestnut and mushroom stuffing for turkey or goose, perfect Christmas trimming. But don't stuff the bird - cook the stuffing separately to ensure both cook evenly.
Chicken Fiorentina, or petto di pollo alla fiorentina. Chicken Florentine style, with creamy spinach sauce, is an easy and incredibly tasty dish, ready in minutes.
Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.
My take on chicken Caesar salad has chicken fried in breadcrumbs and the best dressing. Purists and critics might comment that it’s a Chicken Nugget Salad, not Caesar. So be it. Damn tasty. Might be a hit with kids if you stick to that name.
Chicken chow mein takeaway style with crispy noodles: 'chow mein' means 'fried noodles'. With stir fried chicken and a salty touch of smoked ham, it's actually much better than takeaway.
Chicken saltimbocca - thin escalopes of chicken fillet layered with sage leaves, parmesan and prosciutto ham. Saltimbocca means ‘jump in the mouth’ and it does. Classically made with veal escalopes hammered down thin.
Chicken thighs stuffed with chorizo and garlic, cooked under a skillet. The classic version of this performance features a brick – a London brick ideally, handmade and used widely for (you’d never guess) building houses in the first half of the 20th century.
Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.
Cote de boeuf is a rib-eye steak on the bone, also known as tomahawk steak. This is a simple recipe for a sparingly seasoned, seared and roasted cote de boeuf, ideal for sharing.
One pan creamy chicken with leeks and mushrooms. Chicken template. Chicken archetype. Basically, you can chuck in any vegetables and seasoning you like or think will go with chicken and cream (which is just about EVERYTHING)...
Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!
Five spice duck is an excellent dish. The duck is nice and pink (or so it should be to my liking, feel free to cook it a bit longer) and one good size fillet serves two easily.
Roasted gammon hock with cabbage and plum sauce. Ham or gammon hock is a cured pork shank, easy though long to prepare: soaked, boiled and then roasted makes meat falling off the bone.
Garlic fried chicken marinated in buttermilk. If I was a KFC fan, I’d be really happy with this garlic fried chicken. Of course it’s a southern American classic, but they tend to fry chicken on the bone.
Quick grilled lamb neck fillet marinated overnight in rosemary, mint and honey. Buy it cheap, cook it quick - beats the pricey lamb chops or steaks.
Serrano ham, salami and chorizo oven dried crisps are a wonderful snack; lean and mean protein to munch, not only for ketogenic dieters.
Hasselback chorizo stuffed with halloumi chunks is an upscale, deconstructed hot dog and completely irresistible. This is your guilty food pleasure turned into a proper meal!
Kalpudding, Swedish brown cabbage meatloaf, served with boiled or mashed potatoes and a sweet and spicy preserve, is best homemade – and one more reason NOT to go to IKEA!
Roasted rolled breast of lamb stuffed with raisins and served with roast grapes. Lamb breast is one of those cheaper cuts of what is an expensive kind of meat, with huge potential.
Lamb cutlets in herby Parmesan crust. The cutlets are dipped in just egg white, not whole egg wash, so that it’s light and only there to keep the crust in place. The herbs and additions to the crumb are free choice but Parmesan is a must.
Greek style lamb koftas served with a simple harissa dip. Lamb koftas are perfect for a barbecue and just as tasty griddled, with this easy recipe for koftas and harissa sauce.
A rack of lamb, roasted with a herb and parmesan crust. I believe in simple seasoning of this arguably best cut of lamb, but the coating of mainly herbs and parmesan - without too much breadcrumbs - really works.
Lamb shank basted with caper and anchovy butter, served with stir fried cabbage. I had a shank languishing in the freezer for a while, won at a meat auction held in a restaurant a while back, so waste not – want not, I cooked it.
Lentils and spicy chorizo casserole with fresh tomatoes. Spicy, hearty, tomatoey and earthy with cheese on top – a perfect autumnal dish you might say, except it tastes as good all year round.
Meatball casserole with courgettes, red peppers and tomato sauce. So okay, wait until you’ve made so many meatballs for one dinner you’ll have a pile left over for a casserole for another.
Pork and smoky bacon meatballs with tomato flavoured bulgur wheat, a variation on Swedish, Italian and Moroccan meatball classics.
The best meatloaf baked with a maple syrup and mustard glaze. Meatloaf is a gorgeous dish, the mince just needs plenty of fillers. Try making it with pure meat, it won’t work – crumbly to oblivion and not very flavoursome. Whack more Parmesan into it than you think is feasible*. Fry an onion and add in. Pour in some soured cream, crème fraiche or indeed milk and you’re in business. T
Mini sausage rolls made with cream cheese pastry and pork and mushroom filling. Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.
Classic Greek moussaka with potato slices and minced lamb and beef meat sauce. I love moussaka – my weakness for minced meat reveals itself in all kinds of dishes, moussaka (non-veggie) included.
Negimaki-style veal escalopes, marinated in teriyaki and sliced across like sushi rolls. A party snack with a wow-factor or a dish for the special dinner à deux.
Osso buco - shin of veal, slow cooked with porcini and tomato sauce. The shin of veal is a delicious cut, actually much better than a lamb shank, equally cheap, cooks all by itself and is a joy to eat – just leave the marrow to me.
Pan-fried calves' liver with red onions. I don’t get to eat liver and onions too often as I’m the lone offal aficionado in my house. So unless I’m cooking on my own...
Pan-fried wood pigeon breast fillets with orange caramel. I’m sure wood pigeon is much underrated. You look out of the window into your garden, and on seeing those puffed-up, bolshy bullies on the lawn you don’t think ‘FOOD!’
Pan fried partridge breast fillets with grilled peppers, mushrooms and aubergine. This recipe has the partridge breasts coated in spiced flour and pan-fried for just 4 minutes in total.
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