GRID IRON GOURMET / THE KITCHEN
Choose well. Cook with confidence. Recipes, cut guides and useful ideas for cooking British meat.
FROM THE GRID IRON KITCHEN
Explore practical recipes, comparisons between cuts, cooking techniques and inspiration for the table. Choose what you want to cook, then follow the guide that suits it.
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Search our kitchen for a cut, ingredient or style of cooking.
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A whole Yorkshire free-range chicken, spatchcocked and coated in a bright peri-peri marinade of red chillies, lemon, garlic, smoked paprika and oregano. The skin browns and chars slightly while the meat stays juicy.
This homemade version lets you control the heat, from mild to properly hot. Roast the flattened chicken in a conventional oven, or joint it and cook the portions with the Ninja Foodi Air Crisp function. Allow at least two hours for marinating, then rest the cooked chicken before serving.
FROM GUIDE TO BUTCHERY
Once you’ve found your next dish, head back to the butchery to choose the cut and pack size that works for you.
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