Lamb chops: easy to mess up, but easy to cook to perfection – if you know how. We've shared some simple steps to up your chop game at the link in our bio. We've served ours with Ottolenghi's sweet potato chips and a zingy mint yoghurt sauce for a mid-week meal.
1. Take your chops out of the fridge around an hour before you intend to cook them, so they have time to come up to room temperature.
2. Rub a little olive oil on your chops and season with some flaky sea salt and cracked pepper. You can add some other classic seasonings such as cumin at this point, but we are doing these straight up. Get your pan on and get it nice and hot.
3.Place your chops fat side down, holding all together in your hand, on the pan to render the fat out and get some nice caramelisation going. Cook for around 2 minutes.
4.Turn your chops on to their side and cook for around 2.5 minutes. Flip the chops and cook for a further 2.5 minutes until all sides are nicely browned.
5. Remove from the pan and allow to rest for around 5 minutes. Enjoy!
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.