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.
    Read more…

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.
    Read more…

  • 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.
    Read more…

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.
    Read more…

  • 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.
    Read more…

Make your Christmas dinner with Nathan Outlaw

By
Editor
Added
15 December, 2017

It’s a toss-up between Nathan Outlaw’s Roast shoulder of pork and Roast topside of beef for Christmas dinner at Cooked, but the sides are a no brainer. Read on for recipes for a tip top festive feast from Nathan Outlaw’s Home Kitchen.

The main event

Hmmm... pork, beef, or maybe both? Whichever you go for, it’s important to select the correct joint. Nathan suggests shoulder or collar if you opt for pork and topside of beef with a dark red colour and enough fat around the outside to keep the meat tender and lend flavour.


Roasties

With the potential to be both the best, or the most disappointing, part of dinner, it’s important to get your Roast potatoes right. Nathan has three tips, as follows:

  1. Use Maris Pipers. The most consistent potato for roasting.
  2. Use a mix of sunflower and olive oils, flavoured with garlic and rosemary or thyme.
  3. Don’t overcrowd the tray, or you’ll end up with steamed as opposed to roast potatoes.
  4. Leave them in the over for a bit longer when they look ready – the finish will be spot on.


Stuffing

For Nathan, a roast simply isn’t a roast without stuffing – and we have to agree. Straightforward and a great accompany to all roasts, with room to swap in herbs, dried fruit and nuts to shape to your taste, this recipe is an all-round winner.


Gravy

Gravy has to be good, and you need to make plenty of it so there is no risk of anyone going short. If you can, make it in the roasting tray to get every little scrap of meaty flavour into it.


Yorkies

There has been a lot of controversy over whether Yorkshire puddings hold a place on the Christmas dinner, but Nathan’s recipe creates great ones every time for those that feel they are an Xmas necessity.


Sides

There are a few distinct staples in Nathan’s Home Kitchen; Cauliflower cheese, Roast parsnips and Swede and carrot mash. Creamy cauli, crispy parnsips and the horseradish kick to the mash will be sure to create the Christmas dinner of dreams!

Sprouts glorious sprouts

You didn’t think we’d provide a Christmas dinner menu without the Brussel sprout? Even those who profess their hate for the little green cabbages won’t be able to resist this recipe with bacon and chestnuts.


MORE FROM NATHAN OUTLAW

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again