If making a sauce from anchovies, tinned tuna and mayonnaise isn’t weird enough… well… we’ve gone and smeared it on pork chops. Trust us.
Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.
Not many things will fill you with that “look-at-me-I-made-this-at-home” feeling like making a pie. From scratch.
Harissa. We love the stuff at FFMM. It goes well with pretty much anything. Make it yourself and pair it with lamb rump and pine nuts for a weeknight meal that'll stay in your rotation.
Well, well, well…Croque ma-DAYUM that’s a fine looking sandwich. Now, I know what you’re thinking. (Besides what an amazing pun that opening sentence was/is). It’s "a mission”. Think again Lazy McLazyface.
Flank steak is good in tacos. Flank steak is good on rice. Flank steak is good on a sandwich. You know what else flank steak is good for? Steak.
Are you awesome with communication? Do you like structure and systems and order? Are you slightly OCD? Good. We have a job for you. FFMM is hiring.
Bavette is the perfect cut for a fast, easy weeknight meal. Because of the loose grain on this piece of meat, it’s a good candidate for marinade, as all the sauce can actually get in there, nice and deep.
Steak is delicious. Salad is healthy. Now… if only we could make something that's delicious and tasty. WAIT! WE HAVE AN IDEA!
Ras El Hanout. Ask Google and it’ll tell you it translates roughly as “head of the shop”, or “top of the shop" in Arabic. Ask us and we’ll tell you it translates as “fu*king delicious". In pretty much any language.
Always, ALWAYS make extra rice. Read that sentence more than once. Let it sink in. A bowl of cooked rice is worth having in the fridge people. Specifically so you can fry it up with loads of chilli, chopped spring onion, eggs and miso paste.
This is just an interpretation of Ottolenghi's dish. I’m not trying to make it better. I’m just trying to make it mine.
There’s no need to wait until Christmas to eat Christmas stuffing. This is the recipe for our show-stealing sausage, bread and fennel stuffing.
I don’t want you rolling your eyes at this recipe. I don’t want to hear you saying “it’s just a sandwich.” Even if it is. This sandwich has a bit more depth than you’d expect - it’s our way of celebrating the iconic, Japanese Katsu (crumbed and fried pork cutlets).
So, you want to know more about prime rib. Great. I’m glad you asked.
This week’s recipe isn’t so much a recipe, as it is a suggestion. A really strong suggestion. And the suggestion is to make sure you add some thick-cut rump steaks to your bag, next time you find yourself at FFMM, wondering what to cook.
Sometimes it's cool to season a burger with salt and pepper. Sometimes you just need bone marrow sauce on there.
This recipe calls for a whole bunch of green veg to be used, instead of the traditional tomato base. The end result is a little bit lighter and fresher.
A taco with a South African twist.
You need two crucial skills, in order to roast the perfect pork belly.
1. You need to be able to turn your oven on.
2. You must be able to tell the time.