Simmer silverside in a large covered stockpot with turnips, celery, onion and enough water to barely cover meat - allow one hour per kilogram - and cool in the cooking liquid. Place silverside in a ...

I was thinking about all the people who love meat, but like it well done, even their well-aged steak or lamb chop, with the usual thoughts tumbling through my mind. Chiefly: Why?! I’ve always found it ...

The new recipe of the day. Tiradito is a Peruvian dish of raw fish, cut into a sashimi shape and similar to carpaccio, in a cold and sour spicy sauce. On the other hand, it reflects the influence of ...

I used to eat a lot of corned silverside as a boy. It was a regular on the dinner table, and a hero in sandwiches with lashings of butter, pickles and mustard. It’s an affordable cut and a great ...

Why orange snakes are apricot flavoured (this just makes no sense). Why some people think hot Milo is better than cold (you simply can’t achieve the mandatory 1:1 milk to Milo ratio if it’s hot). And ...

We had a piece of corn beef on Tuesday night - every time we cook it, we must have creamy potatoes, honey carrots and sometimes even brussels sprouts with a white cheesy sauce. It definitely reminds ...