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delicious. magazine
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A cut above
Slow cooking is becoming more popular because the method is a convenient way of cooking cheap cuts of meat to create dishes that offer superb depth of flavour. Here's a breakdown of which cuts are best, plus tips and recipes.
Are you game?
Although popular on the Continent, rabbit is often overlooked as a dinner option in other countries. Don't miss out – rabbit recipes are inexpensive and the meat is lean yet flavoursome.
Wellbeing
After a bad press over the years, cheap cuts have brought red meat back into fashion. But how much should we eat? asks delicious. magazine's Helen Renshaw.
Cooking lamb
Tips on how to roast a lamb of mouthwatering succulence.
Cheap cuts
If you've never tried oxtails, give them a go, they're cheap and very tasty. Braised meat tastes even better eaten the next day. This oxtail recipe works in a slow cooker.
Bacon guide
There is still some confusion today about the difference between bacon, ham and gammon, but we're happy to explain. Firstly, however, to make good bacon, gammon and ham, you need to start with a naturally reared, happy pig.
Lamb guide
The sight of flocks of sheep in the fields is very much part of the British landscape, and it is this pasture on which they feed that makes our lamb so special. Apart from a brief spell under cover during the harshest part of the winter, sheep spend most of their lives outside, grazing; it is the most natural free-range meat you can buy.
Beef guide
British beef is regarded as some of the best in the world. The experience and knowledge of the farmers, together with our climate and rich pastures, produces first-class meat. This guide includes advice on how to buy and cook every cut – and some delicious recipes to try.
Pork guide
Here, we look at pork from all angles, helping you to make the most of this delicious meat with advice on buying and cooking – plus some fantastic recipes to try.
Roasting tips
Follow these tips from delicious. magazine's editor, Matthew Drennan, and soon you'll be serving restaurant-standard roasts.
Flavour sensations
Transform a quick-cooking cut of pork, lamb or beef into a tasty supper by using these ‘wet’ and ‘dry’ methods of flavouring meat.
On the side
No roast dinner is perfect without a jug of glossy, velvety gravy. Here’s how to make superb gravy – even if you’re a veggie!
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