Burgers, sausages and chicken are staples of the British BBQ for a good reason, but this summer why not expand your repertoire and try some different cuts of meat and fish for the grill?…
-
-
With autumn settling in, we’re dialling down for lazy days at home, hearty roasts and comforting dinners. The type of cooking that favours a low oven, nice, slow cooking and minimal effort on your…
-
Make the most of the season’s produce with the help of chef and food writer, Gill Meller. Want to know why lamb is best eaten now? Gill explains why, and shares his autumnal lamb…
-
Meet the makers shaking up the British curing scene with rare breed charcuterie made with lesser-known native meats and game including mutton and muntjac. Caprelous’ award-winning charcuterie includes smoked mutton – a cured meat…
-
The ultimate lamb cuts guide – everything you need to know about different cuts and the best way to cook them. With Easter Sunday fast approaching, it’s time to think about the big feast,…
-
Why you need to forget everything you thought you knew about eating spring lamb. Sheep with their lambs in the summer at Fernhill Farm. Easter Sunday lunch wouldn’t be complete without a leg of…
