For the perfect stack of spare ribs you’ve been craving, this has to be the ultimate recipe. No more burnt and dried out spare ribs, with barely any meat on the bones. These are succulent, juicy and beautifully sauced. So stop trying to feed your spare ribs need anywhere else. Throw out the delivery menus and turn down invites to neighbourhood barbecues. Once you’ve tried these…
Lasagne is that Italian meat dish with stacked layers of rich bolognese sauce, pasta sheets and creamy white sauce. It is sort of like a savoury layered cake – and just as comforting. It is a marriage of some of the most flavoursome and simplest ingredients which transforms it into being among the best-loved meals internationally. No matter whether it’s summer or winter, it has to be…
Brisket is a cheaper cut of beef or veal, making it a popular and accessible choice for a regular Sunday roast. Cooked at a low heat over a long time, the meat turns out succulent and juicy with a deep, rich flavour. Brisket needs a bit of fat but not too much, so ask your butcher to help you find the right piece of boneless brisket for your next family gathering.This is a simple and easy roast to…
Because it’s a mild curry that’s more about flavour than heat, butter chicken is probably the most popular curry dish in the world. Originating in Delhi in India, the chicken is cooked to tender perfection, drenched in a rich buttery sauce, soaked in a unique blend of spices. It’s a delicious alternative to grilled or roast chicken and doesn’t take much more time to…
Lamb kebabs are beautiful, tender cubes of lamb marinated and skewered on a stick, interspersed with vegetables and grilled, roasted or barbecued to blackened perfection. Originally threaded onto long sticks and cooked over and open fire, this tasty meal originated in the Middle East, where they are called kebabs, and Greece, where they’re known as souvlaki. Whatever you call them, just…
This unusual and unexpectedly tasty chicken dish originates in West Africa and is a national favourite of the Democratic Republic of Congo and the Congo. It’s a type of chicken stew with a tasty, rich, spicy and nutty gravy. Although this recipe is based on the original, it doesn’t include palm oil and uses chicken breast instead of whole chicken pieces – but the taste stays…
Pork belly is uncured, unsmoked and unsliced bacon that comes from the underside of the pig. It also happens to be the most delicious and decadent cut of pork, if cooked just right. The aim with pork belly is to have a roast with crispy, crunchy skin on top and that soft, succulent, meltingly tender meat below. Who can resist this? It must be the ultimate in roasts – whether you cook…
Geschnetzeltes is a creamy hunter’s stew traditionally found in Austria and Switzerland, but thankfully discovered by the rest of the world too. Made with sliced veal or pork and drenched in a white wine cream sauce, it’s a hearty meal on it own, but all that sauce is begging to be mopped up with something. And that something, be still my beating heart, is spaetzle. These soft…
Slow-roasted lamb shanks must be one of the most satisfying meals. Cooked right, there’s nothing better to warm the soul on a cold winter’s night. As it bubbles away, roasting in its own juices, the flavours intensify while the sauce reduces and the meat gently softens. But you don’t have to wait until winter. This is a dish that’ll stick to your ribs any time of the year.