I absolutely love my Uuni 2S. Takes 10 minutes to heat up to 300C and cooks a pizza in 90 seconds. Here’s a few pizzas I would definitely recommend giving a go. Continue reading
Gammon, or ham, has to be my favourite festive meat. Cooked warm over the Christmas period or as a cold cut for the next couple of weeks, there is something special about such a simple joint that just keeps on giving. Continue reading
An all-in-one Christmas fattie: beautiful bacon lattice, turkey breast and a sage & onion stuffing all surrounding a sausage & cranberry centre! If you’ve never found that Christmas turkey is as good as it should be – give this dish a go.
This happens to be one of my favourite dishes: beautifully tender lamb, butterflied, slightly pink, infused with mouthwatering garlic and rosemary together with a crisp outer skin. I can’t think of many dishes that smell better too – a winner in every way!
One of the more underrated autumnal vegetables, pumpkins are absolutely delicious! Roast them in salt and pepper, throw in a few chestnuts, blend it all up and you are finished with a thick, nutty soup with all the flavours of autumn – you won’t find many simpler dishes to make! Continue reading
Backyard BBQ ribs! A beautiful chunky cut of meat finished with a sticky, sweet backyard bbq glaze on one side and a spicy, smokey bark on the other. Utter bliss – and served in a spooktacular style for some Hallowe’en fun!
Whether I’m cooking memphis style ribs with a thick bark or sticky sweet baby backs this is my go to rub to start the process off. It gives a beautiful balance to begin the lengthy but wonderful cooking process but feel free to add more heat, spice, smoke and aromatic flavours. Continue reading
If you hear burger what do you think of? Beef patty, topped with cheese, maybe bacon and whatever takes your fancy laid on top? What about a beef patty with all those delicious ingredients stuffed inside instead? Here was my attempt at some stuffed burgers! Continue reading
When we had a few friends up for a Sunday roast the other day, I decided I wanted to do something a little more interesting than the usual roast chicken, delicious as that is. So we popped into the butcher to see what they had available; as soon as I saw it I knew what we were cooking, and before long we were heading home with 3kg of prime rib on the bone.