A single rib of beef, roasted on the Traeger with wood smoke before a charcoal sear with a garlic & chive butter baste while it rests to give you that extra little wow factor – absolutely delicious!
Latest Posts
Single rib of beef – reverse sear
Lemon & herb spatchcock chicken
Lemon & herb spatchcock chicken: a bbq classic. Crispy skin, awesome flavour and guaranteed tender meat, with neither overcooked nor undercooked chicken. Serve with my lemon and herb sauce.
Pastéis de nata – Portuguese vanilla custard tarts
Pastéis de nata: the small vanilla custard tart that has become world renowned as one of Portugal’s most famous treats. Few surprises why. Buttery, flakey, melt-in-the-mouth pastry with beautifully set vanilla and cinnamon custard; by the time you say that, there’ll be none left.
Classic Cottage pie
British winters may be long but it feels like George Martin got hold of this one. So cottage pie isn’t yet out of season in our household. It’s easy to see why cottage pie is a British staple. Little beats walking into a toasty kitchen on a cold evening to be greeted by the comforting…
Decadent vanilla white chocolate cookies
Show me someone who doesn’t like white chocolate and I’ll show you a shameless liar. Super sweet, very hard to cook with and far too easy to burn, you just can’t turn your nose up at a decent bar of the stuff – or better still, a few white chocolate cookies.
Cold smoked venison – muntjac back strap steaks
Do you ever wander through the shops and see cold smoked food and tend to think it’s a magical process not for the home cook? I’ve had a lot of raised eyebrows when I’ve offered cold smoked food to friends for supper parties and told them it’s all home done. They’ve looked somewhere between alarmed…
Artisan dark chocolate cookies
About these. They’re quite good…artisan dark chocolate cookies. Crispy edged with pools of decadent chocolate and soft gooey middles.