June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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How to cook with leaner cuts of meat

Helen Barker-Benfield
30 January, 2017

If you’re embracing a healthier, fitter approach to what you eat, then you’ll love the Lean and Keen meat box from online market stall Market Porter. Below is a sneak preview of what you can expect to receive, and some inspiration from the Cooked library of what to cook with the contents.

Try pork mince


Pork can be a surprisingly lean cut and makes a lower-fat alternative to beef mince. Relatively high in protein, it’s ideal if you’re increasing your exercise levels too because it boosts muscle building and repair. Try this classic Chinese favourite, Dan Dan noodles - best known as a Sichuan street food it’s quick and easy to prepare but flavoursome minced pork is crucial for this simple dish as it doesn’t get hidden by other ingredients. 


Make a healthier burger 

If you sometimes crave a burger when you’re on a health kick then this recipe is for you. Ditching the bun means it won’t feel like you’re eating junk food. Treat yourself to a homemade patty, made with the finest steak mince and add a small amount of strong-flavoured blue cheese for a burger that is worth savouring. 


Cook more one-pots 

Chosen from a selection of shoulder and leg, this pork is ideal for braising. The meat is not only from rare breed pigs, they’re also outdoor-reared and free-range, which gives the tender meat a delicate flavour.  This dish is one-pot cooking made special with a spicy combination of ginger, chilli, garlic and tamarind. Make it to enjoy when you come in from the cold, or pop it in the freezer ready for another day – it tastes just as good when the flavours have had a chance to develop. 

Try an American flatiron steak 

The key to any good steak is cooking it correctly. We’ve got a handy guide in the library from the experts at Leiths School of Food and Wine. So, when you’ve mastered the method you can use your perfectly cooked steaks in this warm main-course salad. As well as giving you a valuable fix of iron, flatiron steak, is so good, we promise you won’t even miss the fries!


Whip up a beef stir-fry 

Stir-fries are one of the most versatile dishes you can have in your recipe library as there are endless variations and they can be ready in a flash. They’re especially useful for when you’re on a health kick; they’re full of fresh and zingy ingredients, will fill you up without making you feel overloaded, and with a portion of iron-rich beef they will help keep your energy levels high. The beef is delivered already sliced into strips, so this dish can be on the table in less than half an hour.  


Revive a retro favourite 

If a gammon steak brings back memories of overcooked school dinners, now’s the time to revisit this midweek marvel. These hearty steaks are dry cured so they are tender, but with a delicious sweetness that will work a treat with a punchy salsa as a carb-free supper.  This healthy avocado and watercress salsa has swapped the traditional fruity match of pineapple with mango. Try it and gammon will soon be back on your weekly menu for good.   

Enjoy a new idea for chicken 

Chicken is well-known as a low-fat, choice for health-conscious cooks, but if you cook it the same way every time it can get boring. Try this new recipe and chicken is sure to once more be your go-to choice. Coming from a mature, free-range bird these chicken breasts have masses of flavour (best cooked with the skin on for extra juiciness) and so need nothing more than simple griddling and in this recipe, a light homemade apple cider and honey dressing. 

We’ve teamed up with Market Porter to offer one lucky member the chance to win a Lean and keen box, worth £60. Click here to enter.

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