Savoury

I featured these Bourbon chicken wings over at Craft Magazine a few weeks ago. They are simple to make, and are devilishly good with a fresh parsley and green tomato dip.
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I recently used this marinade in an article I produced for Craft Magazine, and I'm pleased to be able to share it with you here, too. These ribs only take a few minutes to prepare, and the marinade works equally well on belly draft, pork chops, chicken wings, or even Quorn fillets.
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This stunningly simple recipe is a perfect cold cut for picnics and barbecues. Using the bare minimum of ingredients, anyone can prepare this tasty pork treat a couple of hours ahead of time.
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Feeding a hungry family can be an expensive occupation, and reducing your waste is important if you want to make the most of your cash. This pressed ham is perfect for salads and sandwiches, and is a perfect way to stretch your budget without shrinking your taste buds.
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Here is a little recipe that was featured recently on the Craftzine.com blog, just in time for the bank holiday weekend. I love burgers, and this particular recipe is a real favourite of mine. If I am mincing the meat for this one, I use shin of beef and mince it using a medium...
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Keeping a tight reign on the finances can be difficult if you are a victophile, but a great deal of food is wasted unnecessarily. Here are a few handy hints that should help reduce waste.
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The price of fuel just seems to get higher and higher, and the cost of food is following the same trend. The problem with cheaper cuts of meat is that take longer to cook, and that means you need to use more fuel to cook them. A pressure cooker is a handy piece of...
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A potato is a many-splendored thing, but you could be forgiven for thinking it was rather plain. That is of course unless you have visited the fantastic Love Potatoes website, from the potato council (no, really). The site has lots of useful information about the not-so-humble spud, including an excellent list of potato varieties...
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I have a few friends from South Africa, and they all love to chew on biltong. The dried meat delicacy is quite expensive to buy in the UK because it is regarded as a specialist product, and requires special equipment to prepare in our cooler, more humid climate. I took care of the special...
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Lamb is succulent and tasty, but it can be spoiled if it is cooked incorrectly.  For a perfect joint, season lightly with salt and rosemary, then roast at gas mark 7 for about 25 minutes per pound of meat. Finish the lamb for an extra 25 minutes in the oven at gas mark 8,...
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