Haggis is commonly described as a savoury pudding. A traditional haggis is made from: Meat known in Scotland as 'sheep's pluck.' Sheep's pluck refers to a...

What are giblets? This is a question on many people's minds as turkey season rolls around. If you are one of those who have heard of giblets before, but aren't sure exactly what they are and more importantly what to do with them, then this guide is...

A culinary masterpiece inspired by the bold flavours of the Caribbean. The secret lies in the carefully curated, authentic spice blend. With a kick of chilli and a warm embrace of allspice...

The History of the Sausage We can trace the sausage all the way back to the Bronze age; originating from the middle East and a meat also popular with Ancient Greeks & Romans. The word sausage in Latin is salsisium, simply...

History of the steak Choosing the right steak for you Pan sear versus Grilling over coals Cooking Methods - A...

Chris Berry reports good news for Farmison & Co's game lovers this Autumn 'The sweetest taste of the year' is how some TV chefs have eulogised over cooking grouse and there is little doubt that its sublime tenderness is...

Part of the skill of a chef is to know how to use the aroma and flavour of herbs to bring out the natural qualities of meat, to enhance flavour and eating quality. Here's my tips to getting the best out of classic cuts for fantastic feasts,...

Enjoy, it's what made Britain great!

Our Black Bacon Steaks are legendary. To get the distinctive taste our pork loins are cured for over a month. Firstly they're treated with sea salt and dark brown sugar, a little Yorkshire ale, plus a secret blend of spices.

The toffee apples, bangers and bakers of Bonfire Night may be past but for me there are still some real firecrackers in the larder this month. While parsnips have been swelling for a good few weeks on the veg patch, and are perfectly good to...

British asparagus is in season, and I never fail to marvel at how versatile this spring vegetable is. Asparagus, how do we love thee? Let me count the ways... The best way to consume asparagus, in my opinion as a slight health nut, is...

January can be such a dull, long, dreary month when darkness falls in the late afternoon and we are more inclined to be mooching about indoors, indulging in stodgy foods. It is, however, the ideal opportunity to make a fresh start by committing to a...

There is an increasing trend towards home cooking despite the fact that we appear to "have much to do and less time to do it in." We are entertaining more at home, making more mid-week meals and cooking more Sunday lunches. More men are...

The black pudding is thought to be the most ancient of sausages and puddings. References have been found going back to 1000BC of animal stomachs filled with blood and fat and then roasted over a fire. In Medieval times it would be quite common for...

The signature of a good weekend is a good British breakfast and although I never really need an excuse to regale in more meat than anybody could handle, I did manage to find a suitable justification this week with National Breakfast Week. It's...