Salt-baked whole picanha is one of those dishes that feels both theatrical and wonderfully simple. The salt crust protects the beef as it roasts, the fat cap bastes the meat from above, and the finished result is deeply savoury, juicy and full of proper beef flavour.
This lamb rogan josh is a rich, deeply aromatic curry that makes excellent use of diced lamb leg, giving you all the warmth and depth of an authentic-feeling curry without needing an all-day simmer. Gentle spice, browned onions and yoghurt create a sauce that feels generous and comforting, while the lamb stays tender and full of flavour.
A boneless leg of lamb makes a splendid Easter centrepiece: generous enough for a family table, but easier to carve than a bone-in joint. This version leans into classic spring flavours with garlic, rosemary, anchovy and lemon, served with soft onions beneath the lamb and a tray of seasonal vegetables.
A rolled pork belly joint is one of the great traditional roasts, offering crisp crackling, melting layers of meat and rich savoury juices. Paired with softly creamed peas scented with garlic, this version feels comforting yet fresh enough for a relaxed spring Sunday lunch.
A French‑trimmed côte de boeuf makes an impressive yet relaxed centrepiece for a spring Sunday lunch. Cooked using a classic pan‑sear and oven‑roast method, it develops a deep, savoury crust while staying tender and pink within. Served with bright seasonal vegetables and a light jus, it feels generous yet fresh.
A generous, satisfying dish that brings together savoury beef mince with nutty grains and roasted vegetables. It works beautifully as a hearty supper or a relaxed sharing plate, offering warmth, texture and balance in equal measure.
A rustic, spoonable whole chicken dish that leans on slow braising rather than roasting. Jointed chicken is gently cooked with garlic, white wine, tomatoes and rosemary until tender, before being finished with butter beans and cavolo nero for fibre and body. It is deeply comforting, collagen-rich and satisfying without the need for pasta or bread.
A boned and rolled sirloin is one of the most reliable small roasting joints: neatly shaped, easy to carve, and ideal for a Sunday lunch or a smart midweek roast. At around 800g it cooks evenly and responds best to a simple, confident approach that lets the beef speak for itself.
This is a confident, savoury way to cook a whole rack of lamb that leans on classic Mediterranean ideas rather than heaviness. The anchovies melt into the meat as it cooks, seasoning it deeply without any hint of fish, while rosemary and garlic keep everything firmly grounded.
This is a gently spiced, comforting one-pot dish built around a whole free-range chicken, cooked slowly so the meat stays succulent and the cooking liquor becomes deeply satisfying. It’s inspired by Indian home cooking rather than restaurant curries — warming, aromatic and generous, without heat dominating the plate.
This is a calm, everyday lamb dish built around diced Yorkshire lamb, cooked gently with tomatoes, warming spices and finished with spinach. It’s not a curry and not a heavy stew — just steady cooking that lets the lamb carry the dish while keeping everything balanced and January-friendly.
This is a restrained, winter cassoulet built around diced pork and smoked bacon, cooked slowly with white beans, onions and herbs. The bacon provides savoury depth without needing added fat or breadcrumbs, while the beans thicken the dish naturally. It’s warming and sustaining, but still measured and balanced — well suited to January cooking.
Simple, comforting and endlessly adaptable, baked sweet potatoes are one of the easiest ways to add slow-burning energy to winter meals. Baking them whole keeps the flesh soft and sweet inside while the skins turn gently caramelised. They work just as well on their own as they do split open and topped with broths, pulled meats or vegetables.
A good burger is one of the purest expressions of beef. There is very little to hide behind, which is why quality of meat, fat content and handling matter far more than clever toppings or heavy seasoning. This guide sets out the different burger options available through Grid Iron, and how to get the very best from each using sound, repeatable technique.
A deep, brick-red stew built on gently toasted chillies, soft threads of chuck roast and a broth that becomes richer with every hour it cooks. Serve it in tacos, over rice, or simply in a bowl with lime and chopped onion.
A gentle, reassuring stew built around beef skirt, Dijon mustard and soft onions. The wine and herbs give it a lifted, almost bistro feel, while the touch of cream rounds everything out. It’s a dish that works well for a weekend pot on the hob or a quiet midweek supper.
A classic French-inspired dish that transforms belly pork into something deeply savoury and silky. The meat is slowly cooked under fat until it’s tender enough to cut with a spoon, then pressed and crisped to perfection. The result is rich yet refined, with a golden crust that shatters under the fork.
This slow-cooked short rib curry draws inspiration from Kerala’s coastal kitchens, where coconut, curry leaf, and black pepper take centre stage. The beef cooks on the bone until tender and yielding, in a sauce that’s aromatic, creamy, and layered with spice and warmth. Tamarind adds a gentle sour note that keeps the richness in check.
A rustic, one-pan supper that celebrates the richness of native-breed pork. Thick-cut pork chops roast with potatoes, apples, and black pudding for a dish that’s both hearty and beautifully balanced — a true taste of the North.
This Bengali classic is a rich, slow-cooked mutton curry infused with aromatic spices and a hint of mustard oil. It’s a perfect example of how slow simmering and careful seasoning can transform mutton into a dish that’s full of depth and warmth.
This comforting British classic combines well-seasoned minced beef, onions, and carrots beneath a crisp, golden potato topping. It’s hearty, simple, and deeply satisfying — perfect for cooler evenings and easy to prepare with everyday ingredients.
This impressive tomahawk pork chop, grilled to perfection, is a true centrepiece dish. With its rich marbling, smoky char, and a vibrant chimichurri sauce to cut through the richness, it brings bold flavour and rustic appeal to the table. Perfect for entertaining or a weekend feast.
A rib steak like this — thick, marbled, and weighing nearly a kilo — is a real centrepiece. The Ninja Foodi MAX makes it easy to treat this prime cut properly: slow, even heat to bring it to temperature, followed by a blistering hot sear to lock in flavour. The result is a juicy, tender steak with a perfect crust.
A beautifully rolled lamb loin, roasted until the skin is crisp and golden, makes a stunning centrepiece for a Sunday roast or special family meal. The cut is naturally tender and flavourful, and rolling it ensures even cooking with a delicious balance of fat, lean meat, and crisp outer skin.
