Glazed Beef Ribs

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Must say, I have mixed results when trying to smoke beef ribs. They are occasionally a bit dry, and rarely consistently soft and melt in the mouth. More practice probably required, and I guess controlling the temperature of the smoker is all important. However, Tom Kerridge has the below recipe, which I have adapted to be half in the oven …

Chicken in a Basket

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Southern style chicken is a bit of a treat, but let’s be honest, deep frying stuff is a pain in the arse. Here we shallow fry to get crispy, then finish in the oven. Make sure you use dried herbs… Method Marinate the chicken in the buttermilk for 8+ hours, preferably overnight When ready mix all the dried ingredients to …

Butt Rub Sausage

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This is the first of a new wave of sausage making from me! The idea being that rather than faff about wth 10 different herbs and spices, the plan is to get the salt and pepper content right, and then use a pre-made rub of some kind to impart the flavour. The difficulty with this plan revolves entirely around gauging …

Magnificent Mac ‘n’ Cheese

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Mac ‘n’ Cheese is a great blank canvas, hence why a Mac n Cheese bar is so popular at festivals and other pop up events these days. Master the basics, then you can start sprinkling on interesting toppings. The only advice I’d give is that ‘crunchy’ should probably be the focus. Dried onion crisps, crumbled slow grilled streaky bacon, or …

Scotch Eggs 2 Ways

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Who doesn’t love a scotch egg? Even a crappy one from Sainsbury’s is a glorious feast, but if you’ve never had a freshly made restaurant quality scotch egg with a runny middle and a crunchy outer, served up with a little piccalilli you haven’t lived! They are surprisingly easy to make so long as you have the right equipment (a …

Creamed Corn

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This American dish is a staple of the mid west, and is a great accompaniment to a BBQ as its cheap, easy to make and goes well with char grilled meats. The one thing it definitely isn’t though, is easy on the waistline! Method Whisk the flour and milk together in a jug Add everything else to a pan and …

Burger Perfection

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Burgers are trendy. Patty and Bun, Bleeker Street, Meat Liquor, Honest Burger and countless other Soho establishments are knocking out some pretty amazing burgers. However, without a doubt, the best of the bunch are Hereford’s Beefy Boys. It’s not only me who thinks that either, their ‘Butty Back’, a burger with pulled pork on top, was recently crowned best burger …

Hillbilly Chilli

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Long time readers will remember the old list of ingredients for my chill – well I have finally decided that 23 ingredients probably is a bit excessive! This updated version simplifies things (a little) and is still an absolute showstopper. This is, more or less, the recipe from the incredible Grillstock cookbook, and if you have the equipment, I  very …

Epic Hunter’s Chicken

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This is NOT your usual pub grub… Method Put the oven on circotherm intensive (Neff) at 200 degrees and get the sauce on the go (if you’re making it) Finely dice and saute the onion for 5 minutes. Add the rest of the ingredients, bring to the boil, then simmer for half an hour or until it reduces to a …

The Coleslaw Experiment

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Trust me, once you get into the habit of making your own slaw, the sloppy muck they sell in your local supermarket just wont cut it. There are a million coleslaw recipes on the internet, so the trick is to mix and match until you get the combo that works for you, and you can call your own. The absolute …