TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (2024)

Table of Contents
CHEESE, POTATO AND ONION PIES CHICKEN AND MUSHROOM POT PIES Braised Hare & Pearl Barley with Foie Gras & Pickled Quince Chicken, Bacon & Pistachio Pie BARBECUED CHICKEN WINGS THREE WAYS ROAST PORK BELLY WITH FENNEL SLAW & POTATOES MINCED BEEF & ONION POT PIES LEMON PEPPER CHICKEN WITH GREEN PEPPER SALSA GREEK STYLE ROAST LAMB AND POTATOES TOAD IN THE HOLE WITH ROASTED ONION AND ALE GRAVY FILLET OF BEEF WITH HAND AND FLOWERS CHIPS BEER-CAN CHICKEN WITH GOCHUJANG BUTTER SQUID AND CHORIZO SKEWERS T-BONE STEAK WITH BLACK PEPPER BUTTER BEEF SUYA SKEWERS STUFFED SWEET POTATOES THE ULTIMATE HOT DOG LAMB KOFTAS HERBY LEMON CHICKEN THIGHS SHAWARMA CHICKEN WRAP SLOW ROASTED DUCK WITH DUCK FAT CHIPS AND GRAVY FRIED CHICKEN IN A BASKET CHICKEN, TOMATO AND MOZZARELLA SALAD FLASH FRIED SIRLOIN STEAKS WITH MUSTARD SEED DRESSING STICKY PORK CHOPS CHICKEN, HAM AND LEEK PIE STEAK, RED ONION AND TOMATO SALAD CHICKEN AND PRAWN GUMBO GREEN CHILLI CON CARNE MEDITERRANEAN CHICKEN WEEKEND ROAST CHICKEN HAY-BAKED CHICKEN AND ROASTED CELERIAC SLOW-ROASTED DUCK WITH POTATO PANCAKES SLOW ROASTED LAMB WITH BOULANGÈRE POTATOES TURKEY RAGU THAI GREEN CHICKEN CURRY MALAYSIAN-STYLE BEEF CURRY CHICKEN PHO CHICKEN WITH ROASTED CAULIFLOWER BEEF AND STOUT STEW GAMMON STEAKS AND FRIED DUCK EGGS RIBEYE STEAK CHASSEUR PIRI PIRI CHICKEN WITH LITTLE GEM SALAD LAMB SHANK HOT POT MOROCCAN CHICKEN WITH CAULIFLOWER COUSCOUS SPICY CHILLI WITH GREEN BEANS SHEPHERD’S PIE WITH CAULIFLOWER TOPPING TURKEY BURGERS WITH KOHLRABI SLAW PAPRIKA ROAST RIB OF PORK BARNSLEY CHOPS WITH CUMIN AND CORIANDER CALVES’ LIVER WITH SAGE AND ONION FRITTERS CÔTE DE BOEUF CLASSIC CHICKEN KYIV JERK CHICKEN AND TOMATO SALAD SLOW ROASTED LAMB WITH HOT FENNEL RELISH LAMB TAGINE WITH CHICKPEAS PORK STEW WITH A SMOKED CHEESE CRUST BEEF STROGANOFF STICKY DRUMSTICKS JERK CHICKEN SHEPHERD’S PIE WHOLE SATAY CHICKEN COTTAGE PIE WITH BLUE CHEESE MASH FAQs References

TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (1)

My favourite recipe ingredient! There are so many ways to add huge hits of flavour when cooking meat, be it the spices, marinades, or the cut of meat you use or the way you cook it. Such variety and so many possibilities.

TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (2)

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TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (3)

CHEESE, POTATO AND ONION PIES

These deeply satisfying pies are so utterly British, the ultimate comfort veggie meal.

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CHICKEN AND MUSHROOM POT PIES

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms in a delicious creamy sauce.

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Braised Hare & Pearl Barley with Foie Gras & Pickled Quince

Hare has such a strong, gamey flavour, it’s one of those ingredients that people love or hate. It works brilliantly with pearl barley, which is a favourite at The Hand & Flowers.

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Chicken, Bacon & Pistachio Pie

This pie looks impressive but it’s actually very easy to make and tastes fantastic.

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BARBECUED CHICKEN WINGS THREE WAYS

These barbecued chicken wings are light, fresh and packed with punchy flavours. Pile them high and dig in!

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ROAST PORK BELLY WITH FENNEL SLAW & POTATOES

I’m a huge fan of pork belly as I think it has the perfect meat to fat ratio. Lemony salad potatoes and a crunchy slaw complete this weekend feast.

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MINCED BEEF & ONION POT PIES

These individual pies look amazing and taste even better, yet they are easy to prepare, using ready-made puff pastry.

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LEMON PEPPER CHICKEN WITH GREEN PEPPER SALSA

Lemon pepper chicken is one of those retro dishes that withstands the test of time because they taste good!

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GREEK STYLE ROAST LAMB AND POTATOES

This one-tray wonder conjures up memories of great summer holidays. The ingredients are very simple, allowing theindividual flavours to really sing out.

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TOAD IN THE HOLE WITH ROASTED ONION AND ALE GRAVY

Succulent sausages encased in a giant fluffy golden Yorkshire pudding,

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FILLET OF BEEF WITH HAND AND FLOWERS CHIPS

This is the Rolls-Royce of steak and chips!

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BEER-CAN CHICKEN WITH GOCHUJANG BUTTER

For a twist on a traditional Sunday roast chicken – brushed with garlicky chilli butter.

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SQUID AND CHORIZO SKEWERS

For a taste of Spanish holidays, charred squid is paired with Padrón peppers and spicy chorizo. Delicious!

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T-BONE STEAK WITH BLACK PEPPER BUTTER

You just can’t beat a T-bone steak cooked on the barbecue.

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STUFFED SWEET POTATOES

Take baked spuds to new heights with these coal-cooked sweet potatoes filled with soured cream, chives, bacon and melted cheese.

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TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (24)

THE ULTIMATE HOT DOG

These hot dogs are based on everyone’s favourite Christmas side: pigs in blankets.

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LAMB KOFTAS

I love cooking lamb mince on the grill. It’s quite high in fat so the koftas won’t dry out and they crisp up wonderfully on the surface.

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HERBY LEMON CHICKEN THIGHS

A real taste of the Mediterranean, with fresh herbs, extra virgin olive oil and a citrusy tang from preserved lemons.

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SHAWARMA CHICKEN WRAP

A great barbecue twist on one of the world's most popular street foods.

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TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (30)

SLOW ROASTED DUCK WITH DUCK FAT CHIPS AND GRAVY

Some dishes end up defining you, chef and restaurant. This is one of them.

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FRIED CHICKEN IN A BASKET

My southern-fried twist on the classic chicken in a basket.

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CHICKEN, TOMATO AND MOZZARELLA SALAD

The key to the success of this simple chicken, tomato and mozzarella salad is making sure the tomatoes are really ripe and tasty.

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TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (35)

FLASH FRIED SIRLOIN STEAKS WITH MUSTARD SEED DRESSING

These thin quickly pan fried sirloin steaks are a great lunchtime treat.

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STICKY PORK CHOPS

Sticky chops with great American smoky flavours, perfect with a fresh and crunchy slaw.

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CHICKEN, HAM AND LEEK PIE

A straight forward pastry in this one, so don’t be shy – give it a go.

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STEAK, RED ONION AND TOMATO SALAD

The sweet acidity of the tomatoes combined with the salty, meaty crust on the steak works brilliantly in this salad.

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CHICKEN AND PRAWN GUMBO

It’s not a complicated gumbo recipe. It’s just full of flavour, so give it a go

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GREEN CHILLI CON CARNE

I’ve always been drawn to the raw flavour and heat you get from green chillies andgreen peppers and they’re really great in this dish

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MEDITERRANEAN CHICKEN

This easy, one-dish chicken dinner is like the top of a really good pizza – without the dough. It takes just a few minutes to throw together and is really tasty.

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WEEKEND ROAST CHICKEN

This is a ‘weekend chicken’, because you need to start it the day before you want to eat it, but don’t let that put you off – the recipe is very easy.

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HAY-BAKED CHICKEN AND ROASTED CELERIAC

This dish is so clean and simple. It tastes and smells like a gorgeously sweet hay field, which gives it an authentic, real flavour.

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SLOW-ROASTED DUCK WITH POTATO PANCAKES

Everybody loves slow-roasted, crispy duck from a Chinese takeaway, but this is an English version for a more substantial main course.

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SLOW ROASTED LAMB WITH BOULANGÈRE POTATOES

I think I can safely call it the ultimate family lunch!

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TURKEY RAGU

A light version of spaghetti Bolognese using turkey mince, which is roasted for extra flavour and texture.

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THAI GREEN CHICKEN CURRY

This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots.

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MALAYSIAN-STYLE BEEF CURRY

Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry.

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CHICKEN PHO

This Vietnamese pho is full of aromatic flavours, such as cinnamon, coriander, ginger and lemongrass, and topped with loads of fresh herbs

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CHICKEN WITH ROASTED CAULIFLOWER

Full of flavour and with a great texture, roast cauliflower is the ideal partner for roast chicken.

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BEEF AND STOUT STEW

There’s nothing quite like a comforting beef stew on a cold wintry day. Made with classic ingredients, this is a traditional stew with big, bold flavours.

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GAMMON STEAKS AND FRIED DUCK EGGS

This is a smartened up version of the ham-and-egg teas of my childhood.

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RIBEYE STEAK CHASSEUR

The crumble topping lends that all-important crunch that compliments rich flavour and robust texture.

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PIRI PIRI CHICKEN WITH LITTLE GEM SALAD

Who doesn’t love piri piri chicken? This is such a great recipe, a real favourite of mine for when that hot, hot chicken craving hits.

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LAMB SHANK HOT POT

Here I’ve recreated that old-school favourite, Lancashire hot pot, using a different cut of lamb.

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MOROCCAN CHICKEN WITH CAULIFLOWER COUSCOUS

This dish is good warm or cold, so it’s ideal for a substantial packed lunch the next day too.

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SPICY CHILLI WITH GREEN BEANS

This is a real favourite in our house. It’s simple to make and layered with so many deliciously spicy flavours.

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SHEPHERD’S PIE WITH CAULIFLOWER TOPPING

With spicy merguez sausages simmered with the lamb and a creamy cauliflower purée topping enriched with tangy blue cheese, it really hits the spot!

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TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (60)

TURKEY BURGERS WITH KOHLRABI SLAW

These burgers are easy to make and just as good as a normal burger for a weeknight tea or a summer barbecue.

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PAPRIKA ROAST RIB OF PORK

I love to serve this on a cold evening with some mashed potato made with a little smoked butter. Pure pleasure!

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BARNSLEY CHOPS WITH CUMIN AND CORIANDER

They’re double chops so they satisfy the hungriest of appetites and their naturally sweet fat keeps them succulent and tasty.

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CALVES’ LIVER WITH SAGE AND ONION FRITTERS

The fritters have a great crispy texture to contrast with the meltingly soft and luscious calf’s liver.

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CÔTE DE BOEUF

Côte de Boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of flavour.

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CLASSIC CHICKEN KYIV

Who doesn’t love chicken Kiev? I think it’s the best thing ever!

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JERK CHICKEN AND TOMATO SALAD

The punchy coating and seasoning with a fiery Caribbean heat.

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SLOW ROASTED LAMB WITH HOT FENNEL RELISH

Slow roasting lamb allows all of those lovely flavours and juices to render and mix together.

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LAMB TAGINE WITH CHICKPEAS

Lamb stands up well to strong flavours like the harissa and dried mint in this aromatic tagine.

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PORK STEW WITH A SMOKED CHEESE CRUST

A tasty stew with a cheesy, crunchy topping, a brilliant one-dish dinner.

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BEEF STROGANOFF

This recipe is so rich and luxurious it feels special, and yet it’s easy to make.

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STICKY DRUMSTICKS

Malty and sticky, these guys are great for a BBQ or party.

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JERK CHICKEN

The spice is the bringer of flavour to this party.

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SHEPHERD’S PIE

A British classic! Done properly, this is a dish to be proud of.

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WHOLE SATAY CHICKEN

A little spicy, nutty and naughty! Cooked slowly, so you’ll need to be patient.

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COTTAGE PIE WITH BLUE CHEESE MASH

The classic comfort food, this one with added blue cheese and a dash of curry powder.

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TOM KERRIDGE MEAT RECIPES - TOM KERRIDGE (2024)

FAQs

Who is Tom Kerridge's wife? ›

He is also a season-ticket holder of Marlow F.C. Kerridge is married to the sculptor Beth Cullen-Kerridge; the couple have one child, Acey (born 2015). He told the author Paul Stenning: "My relationship with Beth is fantastic but in our first year living and working together she left me three times!

Is there a Tom Kerridge Sunday Lunch cookbook? ›

Pre-order Price Guarantee. This title will be released on June 6, 2024.

What is the title of Tom Kerridge's latest cookbook? ›

The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub.

How to cook simple meat? ›

To do this, you want to do several things.
  1. Make sure the meat is thoroughly dried. Water will keep the meat from getting hot enough as it touches the pan. ...
  2. Get the pan hot. Really hot. ...
  3. Lastly, and potentially the trickiest step, let the meat cook totally undisturbed. Once the meat hits the pan, you should hear it sizzle.
Oct 8, 2020

How many restaurants does Tom Kerridge own? ›

Where are Tom Kerridge's restaurants? Alongside his two pubs, The Hand & Flowers and The Coach, Tom owns five restaurants.

What is Tom Kerridge's accent? ›

Tom Kerridge is a national treasure. Always smiling, his signature Gloucestershire accent and perma-happy demeanour make him one of the country's most popular culinary personalities.

Where did Tom Kerridge learn to cook? ›

THE EARLY DAYS. Tom Kerridge was born and raised in Gloucestershire and joined culinary school in Cheltenham at the age of 18 – where he first fell in love with the industry. His kitchen career kicked off in country houses and hotels across Gloucestershire where he worked as a junior chef.

What is Jamie Oliver's new cookbook called? ›

You don't need a ton of obscure ingredients to cook up a delicious meal. That's the crux of chef and restauranteur Jamie Oliver's new cookbook “5 Ingredients Mediterranean.”

Did Linda Ronstadt write a cookbook? ›

Ronstadt, 76, has written a cookbook. But “Feels Like Home: A Song for the Sonoran Borderlands,” published by California's Heyday press on Oct.

Is Tom Kerridge Michelin starred? ›

Conclusion. Tom Kerridge is a highly accomplished chef with two Michelin stars to his name.

Does Jamie Oliver have cookbooks? ›

Last year, I wrote about Jamie Oliver's delightful cookbook, One: Simple One Pan Wonders. As a singleton, I appreciated this book for its easy little-fuss, little-mess recipes and ease of use.

Does Nigella Lawson have a new cookbook? ›

Cook, Eat, Repeat (2020)

or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again.

What is the easiest meat to cook for beginners? ›

In general though, chicken parts are actually much more forgiving to cook because they are higher in fat. So you may want to try out some recipes using chicken parts if you're a beginner because they are harder to mess up. My favorite cut of chicken to use (aside from chicken breast) is boneless chicken thighs.

How to make meat tender and juicy? ›

Find out how below, and don't forget to ask your butcher about these cuts.
  1. Physically tenderize the meat. ...
  2. Use a marinade. ...
  3. Don't forget the salt. ...
  4. Let it come up to room temperature. ...
  5. Cook it low-and-slow. ...
  6. Hit the right internal temperature. ...
  7. Rest your meat. ...
  8. Slice against the grain.
Jan 26, 2018

How did Tom Kerridge meet his wife? ›

The night Tom Kerridge met his future wife, Beth, he had just finished his shift as a chef in Covent Garden, London, and he wanted to go home – but it was his friend's birthday and his flatmate dragged him out. “We went into Camden, walked into a bar and there was this loud northern woman,” says Tom with a laugh.

Where does Nick Beardshaw work? ›

Nick Beardshaw chef Kerridge's Bar & Grill London restaurant.

What are some fun facts about Tom Kerridge? ›

Born and raised in Gloucestershire, Tom joined culinary school in Cheltenham at the age of 18. His career started in country house hotels and restaurants in Gloucestershire. He moved to London in his early twenties, where he worked with well-known chefs such as Phillip Britton, Steven Bull and Gary Rhodes.

Which British chef has the most Michelin stars? ›

Gordon Ramsay, 16 Michelin Stars

He has a famously hot temper, and the ability to cook British cuisine's most delicious recipes. Ramsay's cluster of 16 Michelin Stars.

References

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