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Meat & Poultry, Easy Matthew Ryle Meat & Poultry, Easy Matthew Ryle

Glazed gammon

It wouldn’t be Christmas without a glazed gammon, would it? And there is no need to complicate things. No intricate scoring needed, no need to place an individual clove in each square before roasting. Who started this clove thing? It’s a bit like when you’re eating a nice curry and you crunch through a whole cardamon seed, definitely not enjoyable. Who wants the cloves? Just give me thick slices of sweet, smoky, salty ham. Mustard is a must, sweetness is needed, marmalade is the go-to in my house, and lots of black pepper to finish things off. Go big on your ham, its great cold on Boxing day, or with a fried egg and some chips, in a left-over turkey pie, in a baguette with lots of butter and some cornichon, I can go on…

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Meat & Poultry, Easy Matthew Ryle Meat & Poultry, Easy Matthew Ryle

Boeuf bourguignon

Takes the edge of the days getting shorter when you can start to cook dishes like this. Hands down the most famous stew in French cookery, if you can’t get hold of short rib, 1kg of beef chuck will do the trick too.

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