Pistachio Roasted Lamb Rack

with a nutty dijon parmesan crust!

There’s just something about crusting a lamb rack with a nutty cheese layer that makes it so luxurious. The pistachio mixture is superbly easy to make with a handy food processor. Reserve making this for only your favourite people, as they may fall in love with your cooking skills!

Book exclusive recipe: Charred Lamb Skewers.

Lamb goes amazingly well with warm, earthy spices and surprisingly, the flavor of coffee! This dish was a flavorbomb and I hope it inspires you to explore interesting combinations like this with lamb. Grill with your favorite vegetables and the result is a fun but extremely delicious meal. Pair with garlic yoghurt sauce or whipped feta and hot pita bread.

Book exclusive recipe: Filipino Arroz Ala Cubana.

Being from the Philippines, we have a huge Spanish influence on our cuisine. This dish is one of my favorites that our grandma Themy would cook for us, and it just shows how long mince can go into being part of a hearty nutritious meal. I’ve used dates instead of raisins here and plantains instead of Filipino Saba (cooking) bananas. Use what you have around you and make this incredible hug of a meal for your loved ones. Comes together fast too! Just don’t forget to make the rice ahead of time..

Steak Simplified’s top tips on burgers! Learn about lean to fat ratio, temperature, cuts to use, dimpling and more.

Book exclusive recipe: Beef Kaldereta.

If there is a word to describe filipino food, it’s cosy, and combines salty and sweet with just the right amount of acidity. This tomato-based dish stems from when the Philippines was colonized by Spain (very similar to Spanish guiso style cooking) and is incredibly comforting, at the same time providing so much good sustenance from the vegetables. Some versions use lamb, liver spread and olives; I choose brisket for mine (the more marbled the better), potato and lentils as my thickener and the peppers are a must for that pop of color!

Book exclusive recipe: Kare Kare Two Ways

I believe Kare Kare is one of our most iconic dishes in the Philippines. It’s simply legendary. It’s strikingly orange, and jampacked with flavor. The first thought filipinos usually have when thinking of Kare Kare is that It takes forever. The original cut used is oxtail, but basically you can use any secondary cut that has collagen or connective tissues that can break down such as short ribs, brisket, shank or even beef cheeks! So here I’m providing two options- make a slow cooked version (which takes 3 hours to overnight) or the express version which involves simply making the sauce and topping with a primary cut and all the kare kare fix-ins.

Book exclusive recipe: Filipino Beef Nilaga

Nilaga literally means boiled or stewed in Filipino Tagalog. Basically a healing broth that feeds the soul from the collagen, this dish is packed with nutrients from the vegetables and beef. To serve, fresh lemon juice and fish sauce to taste is absolutely key. Many pinoy (filipino) moms also like to add cabbage and saba bananas. I’m salivating just typing this. You have to try it to understand!

Book exclusive recipe: Rainbow Skirt Steak Noodles

Contrary to popular belief, you don’t need to marinate skirt steak to enjoy it. Thinly slice across the grain and receive the most extraordinary beef strips you’ll ever taste. Get the most marbled skirt steak you can, I usually opt for Black Angus, but you can also substitute with a good flank or flat iron steak. This is a weekly staple in our house, we also love turning this into a beef stirfry and serving it with steamed jasmine rice.

Book exclusive recipe: Roast beef au jus

Over the years, preparing a roast just hasn’t been that trendy. It takes a long time, making the jus takes , and the sides have to be made as well. What I learned though is it’s truly the emotion that a roast evokes that is what makes it special. You turn a cut that is humble and affordable into something extraordinary, gathering people around which reminds us of our blessings in life. Also, it isn’t hard and is light on the budget. So master the art of roasting, you won’t regret it!

Book exclusive recipe: Salpicao

Book exclusive recipe: Siham’s Moroccan Kofta

Book exclusive recipe: Spiced Lamb Tostadas

Cooking sous vide has been used by restaurants since the 70s and here’s how to use this technique at home.

Cooking steak the sear and bake way.

Why and how to dry-brine in simple words.

Yup. I’m ok with cooking steak in the airfryer.

Cooking on charcoal is easier than it sounds!

The reverse sear is an older technique than you think and is the prime way to cook your steak consistently throughout. Learn about the real origin of this method and reasons why it’s a great way to cook thick cuts of meat, helping you flow in the kitchen even better!

Book exclusive recipe: Mediterranean Lamb Chops. Lamb chops are so flavorful, tender and juicy, you don’t need much to make them sing on the dinner table. Mediterranean flavors such as rosemary, lemon, garlic and olive oil are my favorite way to cook them. Something that has really leveled up my lamb chop game is a blowtorch, to toast any stubborn corners that you can’t get a good color on. This will avoid overcooking! Another option is to keep your own to a low temperature at 130C and give your lamb chops a quick bake after getting a good sear, for 5-7 minutes before resting and serving.

Book exclusive recipe: Speedy Gourmet Spaghetti.Ahh, spaghetti. A timeless family favorite with endless ways to make it! Here is my favorite way to make a flavorful banger of a dish using sundried tomato pesto. Serve yourself up a plate for dinner and let the rest of the sauce simmer away for lunch the next day.