Category: DIY

Thighs are a cut above the rest

Our resident butcher STEVE BAIN tucks into a tasty, but often neglected, cut of chicken. What are ‘thigh cutlets’? They are the thigh-part of a chicken Maryland; often with the skin on and the bone still in. The beauty of this...

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Hook, line and paper

Rainbow trout is reputed to be one of the healthiest fish you can eat, being low in fat and high in protein. LYNN BAIN’S trout recipe is super easy to make and super delicious to eat. Both the method and the ingredients for this...

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Skin in the game

Not every fish fillet needs to be completely skinned or lose its tail, says our home butcher STEVE BAIN. The idea with this version of a fish fillet is that having the tail still attached to the fillet lets the diner know that...

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Compare the pair

LYNN BAIN is asking readers to try a taste test of different cuts of topside. And she’s also pretty serious about mustard. This article focuses our attention on the use of mustard as a hero cooking ingredient when braising. As a...

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The tenderness test

Topside is a versatile and tasty cut of beef, but it can be a bit tough. The butcher’s job is to prepare the topside steaks so that they are easy to eat, says STEVE BAIN.

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