Recipes + Meat | The Guardian

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A kitchen in Rome
Rachel Roddy’s recipe for ham baked in bread

A novel approach to a side of gammon, wrapped in fresh bread, may well be your new favourite party centrepiece

Published: 30 Dec 2024
Honey & Co’s recipe for slow-cooked shredded lamb shoulder

Published: 28 Dec 2024
Yotam Ottolenghi recipes
Cheesy gratin and garlicky fried rice: Yotam Ottolenghi’s recipes for Christmas leftovers

Published: 21 Dec 2024

Trine Hahnemann’s recipe for Danish-style Christmas roast duck

Published: 1 Dec 2024

Chorizo parsnips, spicy roast potatoes and three-green gratin: Rosie Mackean’s alternative Christmas sides – recipes

Don’t plump for the same old trimmings this year; shake things up with these stellar side dishes

Published: 30 Nov 2024
Waste not
How to use old cornflakes to make fried chicken – recipe

Past-its-best cereal makes an irresistibly crunchy coating for chicken drumsticks and thighs

Published: 23 Nov 2024
Felicity Cloake's masterclass
How to make game stew (and pie) – recipe

Two recipes in one this week: a quintessentially autumnal game stew that can easily be turned into a pie with just a few extra steps

Published: 13 Nov 2024
Thomasina Miers recipes
Thomasina Miers’ recipe for turmeric chicken rice with peas and habanero allioli

A heady, risotto-style Mexican chicken rice with a knockout, chilli-spiked garlic mayo

Published: 8 Nov 2024

Amy Poon’s recipes for Chinese home favourites: spring onion and ginger noodles, and braised pumpkin with pork

A quick but hearty pork dish with all the comfort of a long-cooked stew and a Chinese variation on aglio e olio

Published: 30 Oct 2024
Kitchen aide
What’s the best way to brown meat?

You need a really hot pan, no moisture and plenty of space to get the best out of your meat

Published: 29 Oct 2024

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