Forest Edge Meats Recipes

There are so many inventive ways to cook Gammon. Some people prefer to simply boil the joint while others like to boil for half the time before roasting. And there are endless glazes, rubs, and stocks, allowing you to cook up your own creation.

Serve your pulled pork in a bun, or why not experiment? Try using pitta bread, taco shells, wraps or a hunk of baguette.

The traditional Philly cheesesteak has its roots in Philadelphia, USA and, as such, is commonly covered in American cheese, but you can experiment with your favourite cheese. Why not try stilton, as we all know how well steak and stilton go together… or pick your cheese of choice and let us know what works.

‘Smashing’ burgers is a controversial technique as it involves smashing the burger shortly after it’s hit the hot pan, so forming a delicious crust whilst maintaining a juicy inside. This is known as the ‘Maillard reaction’ where a crust is formed without overcooking the meat inside.

Here Dan’s roasted a Forest Edge Meats free range chicken with rosemary and thyme. He’s accompanied his chicken with pork and apricot stuffing balls, a chipolata ‘pig in blanket’, seasonal veggies, cranberry sauce and his delicious homemade gravy – not bad for a Wednesday!!!

Roasting a chunk of Topside on the BBQ is Big Al’s idea of a great Sunday.

 Not content with simply slamming meat onto the BBQ grill, Al finds ‘rubs’ to add to his joints and cooks indirectly over a 60C flame.

Spaghetti & Meatballs have been taken to another level by Alex (aka Big Al’s Garden Kitchen). Here he’s minced leftover beef from a joint cooked earlier in the week. Having made the meatballs, he’s then put them into his Smoker with some oak...

Alex (aka Big Al’s Garden Kitchen) takes the simplest cuts of meat and turns them into works of culinary art.