Spring, Autumn, Winter, Summer, Asian, main, pork, Thai, Thailand Antony Spring, Autumn, Winter, Summer, Asian, main, pork, Thai, Thailand Antony

Thai barbecued pork neck

Dammit, we’re not waiting any longer! We’re dusting off the barbie, firing it up, and cooking pork neck if it rains, sleets, snows, or kills us. And what better meat than pork for kicking off the barbecue season in tasty style? And what better cut than neck? It’s juicy, thanks to all the lovely marbling of fat, which slowly renders...

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Spring, Autumn, Winter, Summer, chicken, Korean, main Antony Spring, Autumn, Winter, Summer, chicken, Korean, main Antony

Braised gochujang chicken and vegetables

You’d think, wouldn’t you, that this kind of a bung-together-and-forget simmered recipe would be made for the slow cooker, wouldn’t you. So did we. But THREE tests and many chicken legs later (many bloody legs), we can hand-on-heart report that it is, in fact, way better and far less hassle to just simmer it on the stove…

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Spicy air fryer lamb skewers

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over. Yum…

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Summer, Spring, Autumn, seafood, fish, main, Winter Antony Summer, Spring, Autumn, seafood, fish, main, Winter Antony

Salmon skewers with edamame, toasted nori and furikake

Here’s the kind of yum salmon dinner everyone will love; it’s got lovely sweet-sticky glaze, lashings of Japanese rice, some avo, a salad with rich miso dressing and, the star of the piece, salmon. Little umami touches of toasted nori and the Japanese furikake seasoning add pops of savoury goodness, but…

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