Sous Vide Brisket

A cheap, tough piece of meat – brisket requires a nice slow cook to allow that toughness to give way to beautifully moist, fall apart meat. Cooking in the Sousvide Supreme allows you to cook the brisket for a couple of days at a low temperature – 56.5c. What to serve it with? Earthy flavours […]

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Coq Au Vin

What to cook in my new Falk Culinair copper pan? It wasn’t really a difficult decision – Coq au vin was the perfect test – frying off the ingredients, cooking the chicken in wine and then finishing off the sauce would really let me see what this pan was made of. Here’s what you’ll need 1 […]

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Osso Bucco

I used British rose veal in this dish – and so should you. I’ll spare you the ethical reasons for choosing this meat (there’s a perfectly good article here if you’re not yet up to speed on the subject). All I’ll say is this – this meat is beautiful in both taste and texture and […]

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10 Hour Shoulder Of Lamb

Shoulder of lamb… possibly my favourite piece of meat. The texture, the flavour – it’s ultra-classy. I’ve been cooking shoulder of lamb for years and have relied on my tried and tested method – cook at 170c, covered with foil, for 4 hours or so. It’s a beautiful thing. But – we can always go […]

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Beef Chilli

I was slightly reluctant to post my version of a beef chilli. Anyone who cooks will have their own chilli recipe with their own secret ingredients and their own secret method of cooking – chilli’s a personal thing! So – the reason I’m posting this isn’t because this is my normal method of cooking chilli […]

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Chicken Massaman

There’s actually a fair amount going on in this dish – chicken in an aromatic, pungent sauce but then there’s potatoes and peanuts and a slight smokiness from the black cardamom. First you need to make the paste: 2 cloves 1 stick cinnamon 1 tsp cumin seed 1 tsp coriander seed Dried chillies – as many as you […]

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Beef Stock

Those jelly stocks you can buy in the supermarket are actually pretty good – they give a decent depth to your food but I think they just don’t really taste, well, beefy enough. You need to control the stock yourself to get something that really has that beautiful beef taste. What you’ll need: Beef bones […]

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Slow-Cooked Oxtail

Oxtail is perfect for slow cooking, in fact, it’s pretty much the only way to cook it. On the bone it will be full of flavour and the gelatin will give a silky, rich sauce. For this dish you’ll want 2 decent sized pieces of oxtail per person. Preheat the oven to around 150c. First […]

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