Ox cheek can be an acquired taste. A great big slab of meat that can be quite irony and offally. Someone that doesn’t need convincing is our Kavey, who can wax on the subject for hundreds of words. If you haven’t joined the army of converts, maybe this sous vide ox cheek recipe will change your mind.
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This recipe is a take on a boulangere, potatoes simmered in stock. Made with leftover roast lamb coated in Lea & Perrins what else could I call it but “L&P”, lamb & potatoes. It could be made just as well with beef and slipping a few bits of veg in there wouldn’t go amiss. I served mine with peas in […]
Read moreI’m crazy about brisket recipes. Just leaving that juicy, flavour-packed meat to simmer away until it pulls apart into those flakes is just irresistible. I just had to give this recipe a go when I saw it in Jamie’s Great Britain. …And what a disappointment. The texture was beautiful, really tender, but the flavour was frankly medicinal. Definitely a case […]
Read moreI was asked to devise the ‘perfect onion gravy recipe’ and that’s a challenge I don’t take lightly. So what should it be? For me rich and nourishing, with sweet and complex flavours. The onions are obviously key, but the stock makes a massive impact. Above all the gravy should positively drip umami. Lots of full, rounded savouriness. I used […]
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