Next up in the “making unsexy meat sexy” series, the art of a ragout is ramped up by phoning your friendly butcher and telling him your plan.
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frankie fenner
I prefer shoulder of lamb to leg of lamb. There. I said it.
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.
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.
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.
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.
Super stoked to announce my brand ambassadorship with Big Green Egg - a brand that we have respected for years at FFMM.
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.
Steak is delicious. Salad is healthy. Now… if only we could make something that's delicious and tasty. WAIT! WE HAVE AN IDEA!
Ras El Hanout. Ask Google and it’ll tell you it translates roughly as “head of the shop”, or “top of the shop" in Arabic. Ask us and we’ll tell you it translates as “fu*king delicious". In pretty much any language.
Always, ALWAYS make extra rice. Read that sentence more than once. Let it sink in. A bowl of cooked rice is worth having in the fridge people. Specifically so you can fry it up with loads of chilli, chopped spring onion, eggs and miso paste.
So, you want to know more about prime rib. Great. I’m glad you asked.
Sometimes it's cool to season a burger with salt and pepper. Sometimes you just need bone marrow sauce on there.