Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and coriander, bringing to a simmer for five minutes.

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.

JavaScript is required to view this activity. Whether you’re planning chicken, beef, pork or lamb for your Sunday roast, find out the ideal meat cooking times and temperatures with our easy-to ...

While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...

In terms of choice of fat – for a normal roast dinner I’d use about three tablespoons of vegetable oil. For a special occasion, I might mix it up with some beef dripping, goose fat or duck fat.

I f you tried to keep track of every new restaurant and bar in New York, your head might spin. So just read this list instead ...

The cattle are corn-finished for 120 days, which creates the perfect marbling and tender, flavorful beef. It's then aged in-house and trimmed to exacting standards so you can rest assured that your ...