Placing a huge hunk of beef, straight down on some glowing white coals, flickering with flame, does sound counter-intuitive, doesn't it? After all, if you've gone all that way to sourcing something that is proper and ethical, and full of flavour - and costing a pretty penny too - why on earth should you try to burn the bejaysus out of...

A couple of weeks ago, knowing that British Sandwich Week was looming, we reached out to food writer, BBQ doyenne and all-round sandwich expert, Helen Graves, for her hot take on a ridiculously meaty sandwich suggestion. A huge OTT affair, that we could possibly feature on our blog. Her response, in typical Peckhamese, was this: 'Yo! Heard of the Francesinha...

Probably nothing to do with the Duke of Wellington, as this is very much a 20th-century creation, this is a splendid thing to serve for Sunday lunch if you are feeling ambitious. Most recipes call for a layer of foie gras, which is authentic, if a little grand – so it’s optional here. METHOD First make the...

As we head out of the doldrums of a quiet and staid January, no doubt many of you are looking forward to spicing things up a bit, to warm the ol' cockles and bring a bit of luuurve to proceedings. Especially with Valentines Day on the horizon. Cynical hearts will, of course, rubbish the notion of doing something romantic on...

Over the years, many cuts of meat have come through via restaurants or to the kitchen table, having previously spent a long time in the wilderness, only to be thrust suddenly into the limelight. The classic example is the lamb shank. Shunned for years, it laboured on with the stigma of being a relatively poor piece of meat, both in quality...

It's 'Betwixtmas' folks! That odd, no-mans land period between Christmas Day and New Years Eve. Where a large proportion of us will be staggering back to work. Or ruminating indoors, in dressing gown and slippers. Or getting things totally mixed up and doing both. Yes, Betwixtmas is a time of confusion and if you have no clue as to what...

Steamed meat puddings are traditional British comfort food at its best. Save this for when the evenings are closing in and there’s a chill in the air. The first recipe for steak and kidney pudding appeared in a book by Mrs Beeton, though the dish is far older than the 19th century. METHOD Heat the beef dripping in a...

The eagle-eyed among you will have spotted that Turner & George are now offering a range of meat boxes. 'Hurrah!' we hear you cheer. For not only have we taken some weight off your shoulders - deciding what to buy can be difficult sometimes - you can now go about your everyday business, safe in the knowledge that you have...

It’s said that India Pale Ales were brewed to withstand the rigours of being transported from England to India in the wooden-hulled ships of the time. This ox cheek curry makes fine use of IPA and shows off its character. METHOD Preheat the oven to 140°C (275°F), Gas Mark 1 In a large casserole, brown the ox cheeks in...

Now that the season is changing, with leaves falling and days getting shorter, we often begin to think more about slow cooking. Which of course is a majestic and simple way to eat. Easy, efficient and delicious.  Wonderful. However, out of all the braising cuts available, shin of beef is perhaps one of the more underrated cuts out there. For warming stews...

A rustic Italian vegetable dish stuffed with a large portion of pork sausage meat, as all vegetables should be. Serve these with any pork roast instead of stuffing on the side. The sauce makes an excellent gravy. METHOD Preheat the oven to 180°C/gas mark 4. Peel the onions, taking off the outside dark skins, plus one layer of soft...

Steamed pork buns, or char siu bao, are a popular dim sum in Chinese restaurants, and these light and fluffy buns are also grab-and-go street food in China. They are sometimes baked and glazed for a crispy result. Method 1. Mix together the pork, hoisin sauce, shallot, pork broth, soy sauce and sesame oil. Chill in the refrigerator for several...