There are few people in the country who know more about how to butcher, cook and serve meat than multi-award-winning Tipperary butcher Pat Whelan. Here, he shares some of his top seasonal tips.
I always brine my Christmas turkey – it’s similar to marinating, but is primarily focused on moistening the meat, as opposed to adding flavour to it. Brining your turkey prior to cooking will help ensure you end up with a deliciously moist...
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