Journal
Paul Ainsworth’s elegant venison recipe transforms venison loin into a stunning carpaccio with wonderful parsnip puree and crisps to give the dish a lovely, hearty feel. Serves 6 as a starter Ingredients For the venison 400g of venison loin 1...
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This series of recipes was produced for us by chef Nick Sandler and shows how to cook simple dishes outside in a pizza-style wood-fired oven. __________________________________________________________ Spiced beef taco recipe Serves 4 Ingredients: The carnitas 500g minced beef4 spring onions, finely sliced1 tablespoon...
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America's BBQ styles vary from region to region and we have to admit we could learn a thing or two.
Us humans have very strong stomach acid. At a Ph of 1-2, it can be stronger than the acid in a classic lead-based car battery. Why dry age meat? Early humans might first have started cooking their food to make carrion safer for them...
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Most of the meats we sell and eat are muscles. They're the parts of an animal that are made from proteins and fats, and therefore give our bodies those nutrients when we eat them. Our producers farm using methods that regenerate the...
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