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Slow-roasted lamb with jewelled yoghurt | Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in the final stage of cooking, as the skin will caramelise quickly.

Slow-roasted lamb with jewelled yoghurt | Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in the final stage of cooking, as the skin will caramelise quickly.

Low-fat roast potatoes |      Want to know the secret to roast potatoes with a lower calorie count? Use cooking oil spray and a very hot oven. It gives the potatoes a crunch with much less fat than the usual recipe.

Low-fat roast potatoes

Low-fat roast potatoes | Want to know the secret to roast potatoes with a lower calorie count? Use cooking oil spray and a very hot oven. It gives the potatoes a crunch with much less fat than the usual recipe.

Heston Blumenthal's perfect steak | Cook the perfect steak by following Heston Blumenthal's recipe. He says, "By flipping the meat every 15–20 seconds, the steak will develop a crisp, flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple of minutes, to add the new oil while the pan is still warm. A good heat is required to get the flavour of the garlic, lemon and rosemary but if it’s too hot it…

Heston Blumenthal's perfect steak

Heston Blumenthal's perfect steak | Cook the perfect steak by following Heston Blumenthal's recipe. He says, "By flipping the meat every 15–20 seconds, the steak will develop a crisp, flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple of minutes, to add the new oil while the pan is still warm. A good heat is required to get the flavour of the garlic, lemon and rosemary but if it’s too hot it…

Fish stock | This is a light fish stock, good as a base for soup or gentle liquor for poaching fish.

Fish stock

Fish stock | This is a light fish stock, good as a base for soup or gentle liquor for poaching fish.

Tandoori prawns | “We love a prawn (shrimp) on the barbie, and what could be better than an Indian spiced prawn cooked inside the tandoor on a skewer, the intense heat from all sides cooking the prawn quickly and keeping all the juices intact. Ajwain has a strong thyme flavour – you’ll find it at Indian stores. Kashmiri chilli is warm rather than hot, and closer to paprika.” Maeve O’Meara, Food Safari Fire

Tandoori prawns

Tandoori prawns | “We love a prawn (shrimp) on the barbie, and what could be better than an Indian spiced prawn cooked inside the tandoor on a skewer, the intense heat from all sides cooking the prawn quickly and keeping all the juices intact. Ajwain has a strong thyme flavour – you’ll find it at Indian stores. Kashmiri chilli is warm rather than hot, and closer to paprika.” Maeve O’Meara, Food Safari Fire

Rohan Anderson's D.I.Y. dry-cured bacon | “Bacon has always been enjoyed in my household. That is, until I discovered real bacon, and by real bacon I mean good old home-cured. Like most other food that you make at home from scratch, this beautiful porky delight is miles more tasty than the store-bought variety. So what’s the difference? Well, flavour for starters, you can actually taste the ‘porkyness’. I like to dry-cure mine instead of injecting brine, so its texture is meatier. I can cut…

Rohan Anderson's D.I.Y. dry-cured bacon

Rohan Anderson's D.I.Y. dry-cured bacon | “Bacon has always been enjoyed in my household. That is, until I discovered real bacon, and by real bacon I mean good old home-cured. Like most other food that you make at home from scratch, this beautiful porky delight is miles more tasty than the store-bought variety. So what’s the difference? Well, flavour for starters, you can actually taste the ‘porkyness’. I like to dry-cure mine instead of injecting brine, so its texture is meatier. I can cut…

Red-cooked pork pot pies | These are East-meets-West pot pie love babies. The pie crust hides finely sliced scallions [spring onions] and a touch of Shaoxing rice wine in its flakes, which results in the best pie crust I have maybe ever made.  The pies are filled with Shanghainese red-cooked pork, or hong shao rou, which is one of my all-time favourite dishes. It’s traditionally made with fat-laced pork belly, pan-fried in a bit of sugar until deliciously caramelised, then slowly braised…

Red-cooked pork pot pies

Red-cooked pork pot pies | These are East-meets-West pot pie love babies. The pie crust hides finely sliced scallions [spring onions] and a touch of Shaoxing rice wine in its flakes, which results in the best pie crust I have maybe ever made. The pies are filled with Shanghainese red-cooked pork, or hong shao rou, which is one of my all-time favourite dishes. It’s traditionally made with fat-laced pork belly, pan-fried in a bit of sugar until deliciously caramelised, then slowly braised…

Roast chicken with truffle and cauliflower | Get your hands on a high-quality chicken for this golden roast, fragrant with discs of truffle sitting under the skin. Guillaume "polishes" the chicken with a knob of butter at the end of the cooking to help it attain perfection. He serves the chicken with two cauliflower side dishes – one a simple cauliflower puree and the other a dish of pan-fried cauliflower and shallots accented with a little more truffle. Inspired!

Roast chicken with truffle and cauliflower

Roast chicken with truffle and cauliflower | Get your hands on a high-quality chicken for this golden roast, fragrant with discs of truffle sitting under the skin. Guillaume "polishes" the chicken with a knob of butter at the end of the cooking to help it attain perfection. He serves the chicken with two cauliflower side dishes – one a simple cauliflower puree and the other a dish of pan-fried cauliflower and shallots accented with a little more truffle. Inspired!

Indian spiced pork with mustard seed red cabbage | Cabbage takes on a delicate sweetness when cooked slowly and needs little more than a few herbs and spices to make for an amazing side dish. Topped with spice-rubbed pork and a zingy tomato salad, this is healthy Indian food without the oil and heart burn. If you don’t like pork on the bone, use pork leg steaks and adjust the cooking time to suit.

Indian spiced pork with mustard seed red cabbage

Indian spiced pork with mustard seed red cabbage | Cabbage takes on a delicate sweetness when cooked slowly and needs little more than a few herbs and spices to make for an amazing side dish. Topped with spice-rubbed pork and a zingy tomato salad, this is healthy Indian food without the oil and heart burn. If you don’t like pork on the bone, use pork leg steaks and adjust the cooking time to suit.

Simple short rib of beef |      Don't be put off by the long cooking time, this recipe is super simple and the oven does most of the work for you!

Simple short rib of beef

Simple short rib of beef | Don't be put off by the long cooking time, this recipe is super simple and the oven does most of the work for you!

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