As always, this year FFMM has chosen to support Heritage Day for what it is: a day to celebrate our heritage. That is the name this day deserves. Simple.
For Heritage Day this year we are kindly offering up a Peppermint Crisp tart. I mean, not the actual tart. But we are offering a recipe.
You may have heard us throwing around the words “whole beast butchers” when describing what we do at FFMM. So what does that mean exactly?
Look, we’re the first to admit we’ve made some pretty obscure sausages over the past nine years. But we can sincerely say we feel like every one of them has ended up tasting delicious.
Listen, it’s probably not fair for me to tell you which FFMM shop you should be going to. That said, I will always have my favourite shop. The shop which is our basecamp. Our OG. Our home. Here’s Why.
Next up in the “making unsexy meat sexy” series, the art of a ragout is ramped up by phoning your friendly butcher and telling him your plan.
Ribeyes are pretty. So are T bones. Of course they are. Pork chops? Those things look great in a cabinet. But if you really, truly want to support your local butcher, you should be checking out two things: ground meat and sausage.
I prefer shoulder of lamb to leg of lamb. There. I said it.
Confit is a really fancy word for a really simple technique. Essentially, all you’re doing is covering the veg with oil and getting them into an oven at a very low temp.
The sweetness of the carrots and the glaze work so well with the vinegar in this recipe. As a side dish, you’re not going to get much easier.
This “recipe” isn’t really a recipe at all. It’s more like a recommendation.
Soon to become a Christmas staple in your house.
Burgers, Beer Slushies, Frosé. Get involved.
For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really. Hit the link in our bio for Fried rice with lamb and crushed peanuts.
I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs.
For me, the basic peppercorn often gets overlooked as an actual ingredient. I mean, we add it to basically everything as a seasoning but, on its own, it adds a potent level of flavour to a tomato-based braise.
I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.
I’m often asked: “What’s your best cut?” It’s an impossible question. I need to know what the weather’s doing, who you’re cooking for, what the occasion is etc. What I can say, with confidence, is that beef shin is our most underrated cut. For me, the ultimate treatment is as a chilli con carne. To serve, make sure there are things like grated cheddar, coriander and corn chips.
To understand Father’s Day, you must first understand being a father. Sound obvious? It is. What’s less obvious is this: in order to fully understand being a father, you have to fully understand being someone’s child.
Super stoked to announce my brand ambassadorship with Big Green Egg - a brand that we have respected for years at FFMM.