Christmas is coming, and the best Christmas food is ham. Fact.
Here's our explanation of all things hammy.
Gammon or ham – what’s the difference?
Broadly speaking, gammon is a pork joint that has been cured but is still raw.
Once it is cooked, we call it ham.
What cut is a gammon, or ham?
We cure and sell the pork leg. We use the same pure bred, native, traditional breed pigs that we butcher for chops, shoulders, belly and sausages.
What's "green" gammon?
Green means it has been cured but not smoked. We cure our pork legs in a salt and spice brine that we make ourselves. Whether you get a green or smoked gammon/ham is a matter of taste. Smoked gammon has been cured then smoked.
Preparation: 10 minutes
Cooking: about 10 minutes, plus 10 minutes resting time - though will depend on the thickness of your cut
Nahm dtok ("waterfall beef") is a spicy Thai salad that delivers maximum flavour for minimum effort. The zingy dressing of fish sauce, lime juice and palm sugar and combination of fresh herbs deliciously complement the robust flavour of seared dry-aged beef.
We've used a forerib chop and picanha in this salad, but any steak will work - sirloin, rump, denver, flat iron, bavette, chuck eye... Pick your favourite!
It's best to use larger pieces of meat, cooked whole to develop a good crust before resting and slicing.
Also, cooking the beef on a charcoal barbecue will
give the best result, but if it's cold or wet outside, a heavy-based pan on the hob will be fine.
Preparation time: 30 mins (plus minimum 12 hours to marinate)
Cooking time: 10 mins
Some say Indonesian, others say Malaysian. Some even Thai. Wherever its true origin, one thing that can be said for sure is that satay is as delicious cooked expertly by a street vendor meticulously fanning his charcoal as it is done on your home BBQ set up. This versatile recipe is done here with beef and lamb, but works equally well with chicken thighs.
The peanut sauce accompaniment is a must. If you are not keen on braving the BBQ do try this inside on a griddle pan.
You'll need to slice your meat into strips that are about 0.5cm thick and 10cm long. If you don't feel confident doing this, ask you butcher to do it for you.
Preparation time: 10 mins (plus overnight marinade)
Cooking time: about 2 hrs
This recipe takes the flavours from a simple sweet and spicy marinade and combines them with the subtle complexity of wood smoking.
If you’ve not tried low-temperature BBQ cooking, or even smoking, this recipe is a good place to start. The preparation is quick and easy, and the cut of meat relatively forgiving to the flexibility of timing and temperatures.
Preparation time: 20 mins (plus overnight marinade, 2 nights better!)
Cooking time: 20 mins
Summer has landed! Time to dust off those BBQs and get the coals fired up! Normally, shortribs are an economical cut that require low and slow, winter-style TLC to achieve perfection – like these braised and glazed ribs for example. However this alternative Korean technique will allow you to enjoy them all year round with equally delicious results, and minimal effort. ‘Cross-cut’ means that the shortribs are cut across the bone rather than along. Ask your butcher for the shortribs to be cut as thinly as possible. This is for two reasons. Firstly, it allows the robust Asian marinade to penetrate thoroughly and work its tenderizing magic. Second, it means the ribs can be grilled high and fast over a glowing charcoal BBQ.
Serves: 6, plus leftovers
Preparation time: 1 hour (or cheat and pre order one all done from The Bucthery Ltd) best started the day before.
Cooking time: 8 hours
A traditional Italian Porchetta involves boning a whole pig, loading with aromats before rolling up, tying and slow roasting in a wood fire oven until the skin is crackly and the meat is melting. You can also find trucks at markets dispensing this divine porcine goodness, the best in rolls with a sweet and spicy red pepper jelly or mostarda. This recipe aims to replicate this grand affair in the comfort of your own home, and with standard domestic kitchen apparatus. Though if you have the capacity to roast a whole pig, we envy you, and expect an immediate invitation! It takes a somewhat more modest portion – a boned loin of pork with the belly still attached – that is still perfect for rolling and slow roasting. 8 hours may seem a lot; but really, once you’ve got the joint prepped it simply goes into a very low oven and is forgotten about, so you can get on with your day. Though be warned – the amazing smells that will permeate your house will be a constant reminder of the delights to come! Finally, this recipe should be enjoyed at least twice – hot from the oven with your favourite roast trimmings (obvs); but then it should be allowed to cool to room temperature so that it can be sliced thinly over warm crusty bread for incredible roast pork sandwiches.
Preparation time: 1 hour (starting the day before)
Cooking time: 6 hours
A classic French-style red wine slow braise takes this economical cut of beef and transforms it into the ultimate comfort food. For best results, this recipe is done in two stages. Firstly, the beef is gently braised alongside its aromatic braising companions before cooling down for an overnight marinade. The following day, the shortribs are removed from their flavoursome bath, which is then reduced down to a sticky, umami-rich glaze to anoint the ribs with their own concentrated essence. A final blast in the oven caramelises the ribs for added depth of flavour
Serves: 6, plus leftovers
Preparation time: 30mins
Cooking time: 1 hour 30mins
Completely encasing a leg of lamb in a herby salty crust locks in the natural juices of the meat, which steam within as it bakes, to keep the meat lovely and tender. This steam dissolves some of the salt and essential oils from the herbs, which then permeate back into the meat to delicately enrich its flavour. A punchy green sauce of parsley, garlic, anchovy and sundried tomato then makes for a delicious accompaniment. So if you fanciy an alternative to the traditional roast, why not give this a go!
Preparation time: 5mins
Cooking time: 1 hour
This dish is quick and easy to prepare, and delivers on maximum flavour. Using the most succulent and flavoursome part of the chicken, the thighs (whole legs, thigh & drum would work too)are gently braised in an umami-rich bath of soy and bold Asian aromats. Finally they are paired with green beans which add a fresh crunch at the end. Best served alongside simply steamed jasmine rice to let the flavours really stand out.
8 free range chicken thighs or 4 legs
2 medium onions, chopped
Cloves from 1 bulb of garlic, peeled (this sounds like a lot, but rest assured the soy braising process will mellow and sweeten the garlic)
1 thumb size piece of ginger, peeled and thinly sliced
1 tbsp freshly ground black pepper
2 tsp Sichuan peppercorns
3 birds eye chillies, seeded and chopped (this can be omitted if you prefer not to have it spicy)
3 bay leaves
100ml dark soy sauce
200ml light soy sauce
200g green beans, topped and tailed, sliced into 3 pieces (about 1 inch)
An Australian butcher Nathan Mills and his partner Ruth Siwinski in London, passionate about real meat from great farmers, butchered with respect and eaten with relish. Remember not all meat is created equal.