Mat Kemp not only happens to be one of the three Directors at Turner & George, but he's been the mastermind behind much of Meatopia, as Creative Director, since the show began in 2013. He sits down at the T&G HQ kitchen table (so convenient) with Jess and Danny to talk through what's going to be big at Meatopia 2017. ...

Method Pre-heat your oven to 160°C. Take your kid goat leg out of the fridge to bring up to room temperature and then prepare the rub. Place both the fennel seed and cumin seed into a frying pan and lightly toast over a high heat on the hob for a minute or so. Leave to cool a touch and...

This is old-school French cookery at its best. if you can find grass-fed butter, then use it - evidence is mounting that grass-fed butter is healthier than intensively farmed butter, and it's certainly better for you than margarine or oil.

Over the course of our lives, we become embroiled in many arguments and debates. These ‘tete-a-tete’s’ aren’t such a bad thing though, as they help us to form our opinions, mould our perspectives and shape our lives. Further still, quite often the best and most productive deliberations are usually held in pubs, where after a pint or three, soul searching...

There is nothing quite like a good ol’ ramble and meander in the open countryside, is there. As well as the benefit of exercise, it is scientifically proven that walking eases stress. And by re-establishing a connection with nature, we can bring about an inner zen or peace that is often missing from our lives. Unless of course, your...

When the sun is shining and the pale legs come out, quite naturally, a lot of us start to think about cooking in the great outdoors. Which in turn, often leads to a stampede towards the end of the garden, to rescue and tidy up your BBQ. All spurred on by the promise of wonderful scents and sizzling sounds as...

Prehistoric We are all familiar with the concept of our ancient ancestors discovering fire for the very first time. After closing your eyes, you can almost picture the scene. A heavy-browed brute witnessing a tree bursting into flame after been struck by lightning, or accidentally striking a flint and setting alight to some dry grass. Finally, humankind discovers the...

In the second installment of our celebratory July 4th posts, our next group of chefs and writers pick out their favourite all-American dishes for your delectation. This time, we have Elizabeth Haigh, Bea Vo and Tim Hayward on board, heading South. And things are starting to get distinctly messier. You're going to need plenty of kitchen towel! Elizabeth Haigh (née...

Ah, the Star Spangled Banner. The one national anthem that no-one seems to really know the words to. Which sounds sacrilegious and inflammatory but seriously, we're convinced that the majority of those that do sing it, are simply making the words up as they go along. 'Oh say, can you see, what a great bumblebee, what proudly we hailed, la...

On Father's Day, the whole point is simply to give you dear ol' Dad (or Grandad) the chance to put his feet up, perhaps pour him a beer and forgive him just this once over his propensity to fall asleep in the armchair and snore the house down; just like he does every Sunday whilst the roast is on the...

Call me base and elemental but out of all the necessary dishes to master, being able to cook a steak and to cook it well, features highly on my list. Perhaps higher than honing your ability to make a crispy bacon sandwich. Or say, to construct a decent roast dinner. Of course, there are pitfalls along the way to achieving...

Sichuan is a southwestern Chinese province and is also the name of its hot and spicy cuisine, which makes good and occasionally exuberant use of chilli. The Sichuan pepper itself is not hot or pungent but has a slight lemon flavour that produces a strange tingling, buzzing, numbing sensation, setting the stage for the chilli. It appears to act on...