Meat & poultry
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A paillard of chicken
What is a chicken paillard you might ask?
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Brown meat before braising
This makes all the difference to your dish
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Buying beef
You also want meat that’s well-marbled
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Choosing beef cuts
Fillet, rib, neck, brisket – what to cook and how to cook it
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Choosing lamb cuts
From shank to leg to saddle – how to cook
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Forgotten cheaper cuts of meat
Beef cheeks, oxtail, shin – all delicious and cheap
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How to carve a chicken
So quick and so simple – use scissors and your hands
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Knorr rich beef stock pots
You can also use a Knorr Rich Beef Stock Pot as the base
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Lamb shanks
Timings are a guide – use your eyes and you can't go wrong
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Leftover lamb shank
The broth from my lamb shank dish is instant soup
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Making use of leftover ham
Cold ham is not only ideal for a festive buffet
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Marco's guide to game
Hare, venison, game, partridge, pheasant – I love game
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Maturing beef
Chefs and top butchers know this maturing process
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Perfect crackling
It’s very important to put the pork in a cold pan
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Perfectly cooked meat
Use my guide and you won't go wrong
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Shopping for meat
A butcher can explain to you how to cook different types of meat
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Slow-cooking meat
Shanks to pork belly to shin – how to cook them
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Spatchcock a baby chicken
Speed up the cooking time and keep it moist
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Temperature guide
All ovens vary so use this as a rough guide
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The best from lamb chops
My tips for the perfect lamb chops
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The marco chicken challenge
Knorr comes out top every time
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The marco steak challenge
It might sound odd. But I guarantee you’ll love it…
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The secret to a roast chicken
Crispy, caramelised skin and succulent moist chicken
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The secret to frying steak
Take my advice and you can't go wrong – simple
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The secret to great roast beef
Crispy skin and lots of beef flavour
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Versatile beef
The great thing about beef is that it’s a meat that can be used for any occasion
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What cut of chicken
From dark meat to breast, read my guide
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What makes a good steak
My tips on how to buy the perfect steak
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What type of chicken
From organic to free range, what to buy
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