Recipes, Methods and Chef Guides

It is not a hard dish. It is a long one. The temperature almost every recipe gets wrong, what collagen is actually doing across twelve hours, where to buy a proper bone-in shoulder in Sydney, Melbourne and Brisbane, and where to eat a benchmark version first.

The two-stage oven method from the pack — covered to heat it through, uncovered to bring the top back — with the real times at 180°C, and why a microwave ruins it.

The oven temperatures and times published on each lamb dish, why the shoulder needs a full 36 hours to defrost, and the one lamb dish that reheats in a pot of simmering water.

Soup is the most forgiving dish in the freezer — with one exception. The published times for each soup, and why the cauliflower and Comté is stove only.

Stove times from each curry's own pack, why the prawn curry is stove-only — its prawns are raw and cook as you reheat — and how to bring a thickened sauce back.