Confit Fennel with Toasted Cashews

Confit Fennel with Toasted Cashews

Confit is a really fancy word for a really simple technique. Essentially, all you’re doing is covering the veg with oil and getting them into an oven at a very low temp.

Roasted Carrots with Sherry Vinegar

Roasted Carrots with Sherry Vinegar

The sweetness of the carrots and the glaze work so well with the vinegar in this recipe. As a side dish, you’re not going to get much easier.

Roasting bomb potatoes

Roasting bomb potatoes

This “recipe” isn’t really a recipe at all. It’s more like a recommendation.

Crush the Slush

Crush the Slush

Burgers, Beer Slushies, Frosé. Get involved.

Lamb stir fry with fried rice and fish sauce

Lamb stir fry with fried rice and fish sauce

For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really. Hit the link in our bio for Fried rice with lamb and crushed peanuts.

Salt & Pepper Lamb Ribs

Salt & Pepper Lamb Ribs

I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs.

Peppercorn braised beef chuck

Peppercorn braised beef chuck

For me, the basic peppercorn often gets overlooked as an actual ingredient. I mean, we add it to basically everything as a seasoning but, on its own, it adds a potent level of flavour to a tomato-based braise.

Flatiron steak & egg

Flatiron steak & egg

I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.

Beef shin chilli con carne

Beef shin chilli con carne

I’m often asked: “What’s your best cut?” It’s an impossible question. I need to know what the weather’s doing, who you’re cooking for, what the occasion is etc. What I can say, with confidence, is that beef shin is our most underrated cut. For me, the ultimate treatment is as a chilli con carne. To serve, make sure there are things like grated cheddar, coriander and corn chips. 

Thoughts on Fathers Day

Thoughts on Fathers Day

To understand Father’s Day, you must first understand being a father. Sound obvious? It is. What’s less obvious is this: in order to fully understand being a father, you have to fully understand being someone’s child. 

Pork chop with tonnato sauce

Pork chop with tonnato sauce

If making a sauce from anchovies, tinned tuna and mayonnaise isn’t weird enough… well… we’ve gone and smeared it on pork chops. Trust us. 

Steak 101

Steak 101

Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.

Pan-roasted lamb rump with harissa and pine nuts

Pan-roasted lamb rump with harissa and pine nuts

Harissa. We love the stuff at FFMM. It goes well with pretty much anything. Make it yourself and pair it with lamb rump and pine nuts for a weeknight meal that'll stay in your rotation.

Croque Ma-DAYUM

Croque Ma-DAYUM

Well, well, well…Croque ma-DAYUM that’s a fine looking sandwich. Now, I know what you’re thinking. (Besides what an amazing pun that opening sentence was/is). It’s "a mission”. Think again Lazy McLazyface.

Flank steak with chimichurri

Flank steak with chimichurri

Flank steak is good in tacos. Flank steak is good on rice. Flank steak is good on a sandwich. You know what else flank steak is good for? Steak.

We're hiring

We're hiring

Are you awesome with communication? Do you like structure and systems and order? Are you slightly OCD? Good. We have a job for you. FFMM is hiring.

Bavette and aubergine stir fry

Bavette and aubergine stir fry

Bavette is the perfect cut for a fast, easy weeknight meal. Because of the loose grain on this piece of meat, it’s a good candidate for marinade, as all the sauce can actually get in there, nice and deep.