Can it be true that I’ve not posted a recipe for Portuguese Chicken before now? It’s a mainstay of the grill, getting a run at least once a week. The reasons will become obvious once you try it – it’s
Today’s post comes from celebrity guest contributor Briony Hume. She’s taken time out from her Media commitments to share the following – thanks Briony! She writes: “When I’m not being a superstar philanthropist, I love to get into the kitchen.
There are those who would dismiss Atlantic salmon as an unworthy fish because it’s farmed, and I guess they have a point. But to nip down to the supermarket (yes, I know) and come back with something that is presentable,
These are simple “get me up and running” instructions for those new to charcoal. Firstly – charcoal is not Heat Beads; neither is it compressed charcoal nor is it bio wood or any of that crap. Charcoal is wood that
The message of this post is simple. Chops and sausages are better if you cook them on charcoal. The thing to remember is that charcoal cooks slowly, and keeps things moist, so these chops that I’d do for a couple