Meat

Beef Agnolotti
Beef Agnolotti With Sage Butter & Pesto
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This is a great way to use leftover stew - something like slow cooked oxtail...
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Chicken Liver Parfait
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This is beautifully rich and buttery but the Chinese spice adds a nice point to the...
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Pulled Pork Roll
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It's all in the detail with this Pulled Pork Roll. You need a decent bun...
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Sous Vide Chicken In A Honey and Soy Glaze
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This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook -...
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Chilli Sauce
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This is a great chilli sauce to have prepared a day or 2 before you...
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Beef Short Rib Chilli
Beef Short Rib Beer Chili
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The trick with this Beef Short Rib Beer Chili is to roast the short rib and...
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12 Hour Brisket
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This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of...
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Beef Rendang
Beef Rendang
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I had the best beef rending I've ever tasted in New York about 10 years...
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Brawn
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I recently managed to purchase half a pig from a local farmer - the head...
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Salt Beef
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Making your own salt beef is reasonably straight forward - all you need is time,...
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Breast of Lamb Ste-Ménehould with Sauce Ravigote
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Any dish that makes use of one of the tougher, less popular cuts of meat...
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Beef In Steamed Buns
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Steamed Buns - if you make these in advance you can freeze them and have...
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Sous Vide Ox Cheek
Sous Vide Ox Cheek
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I'll cut straight to the point with this one. If you've Googled "Sous Vide Ox...
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Sous Vide Rack Of Lamb
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Following on from my review of the SousVide Supreme I thought I'd detail the first...
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Falk Copper Cookware
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I picked up a Rondeau pan from Falk last year - a great piece of...
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Ramen
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My ramen is unashamedly taken from the Momofuku  cookbook (if you like ramen, go and buy...
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