Typically used for grilling, barbecuing, frying and slow cooking.


Grilling and barbecuing
Kebabs – Thread 3-4 pieces onto long skewers (if wooden pre-soak in water to prevent burning).
Place skewers on preheated barbecue or grill pan and cook for 12-15 minutes, turning occasionally.

For a tasty marinade try:
Spiced Mango And Yogurt: 30ml (2 tablespoons) medium curry powder, 15ml (1 tablespoon) mango chutney and 45ml (3 tablespoons) natural yogurt


Slow cooking
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g chunky root vegetables and 150ml liquid (e.g stock, wine, cider, beer or water) per 450g of meat) to simmer slowly, ideal for tenderising some of the tougher cuts. Cook in either a large heavy-based saucepan or an ovenproof casserole dish with a tight fitting lid.

Stewing is the hob method, for cubes, in which all the ingredients are cooked in liquid, which when added just covers all the ingredients.

Casseroling is the oven method of stewing and to prevent it drying out should be cooked on a low heat at 170°C, 150°C Fan, Gas Mark 3 for about 1- 1 1/2 hrs.