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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New ideas for the barbecue: lamb

19 June, 2017

Think of British barbecues and you probably can’t help but look to the sky and think of rain. The food has however, thankfully, moved on from undercooked sausages and overcooked burgers that used to accompany the umbrellas and soggy salads. From Middle Eastern dishes to Italian grills, lamb has long been at the forefront of barbecue menus, and with good reason: if you get the right cuts and the right recipe, you have incredibly flavoursome meat that still leaves your party budget with plenty of room for Pimm’s.

We teamed up with Sainsbury’s to look at which cuts of lamb are perfect for the barbeque this summer:

Lamb neck - for when you have time to marinade:


The most underrated cut of lamb, and also the cheapest, lamb neck fillet is transformed when marinated with spices and yoghurt:


Lamb mince - for when you have fussy guests:


Kofte has to be a sure-fire hit for even the most sceptical-of-anything-other-than-burgers guest. Or, give in to peer pressure and use the mixture to make burgers, because sometimes it’s easier to trick people into trying new food...


Lamb cutlets - for when you only have a few ingredients:


You bought the meat but you forgot to buy a wealth of ingredients to cook them with? No problem - this Italian recipe requires only the addition of herbs, garlic and anchovy to lamb cutlets to create a simple but beautifully moreish dish.


Lamb leg - for when you want to impress a crowd:


Nothing flexes your barbecue muscles more than showing that you can cook a leg of lamb over hot coals, and thanks to this recipe from Nathan Outlaw, it’s not as daunting as you think. Ask your butcher to butterfly the leg of lamb for you.


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