Articles
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How Do You Like Your Spatchcock Chicken?
We thought there was no better time than the present to tell you all about the various ways you can make the most of this super scrummy chicken form, so read on and don’t forget to tell us which method tickles your taste buds the most…
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Top Tips for a Top Notch Grill
BBQ season is just around the corner and you know what that means… It’s time to fire up that grill and get your meat on, especially as it’s the bank holiday weekend! But, as with all good things, there is an archenemy of BBQ lovers the world over – BBQ burn. Follow these top tips to keep your grill top notch!
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The Rise & Rise of Home Cooking
Do you believe cooking from scratch is overrated or impractical? Well, we give you 5 snazzy reasons to give it shot and even tell you how you could WIN one of our extra lush Spring Gourmet Essentals with Lamb hampers… don’t say we never treat you!
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Pork Belly – Fab or Fad?
Pork Belly has become a foodie staple in recent years but it’s not like it’s some brand new super meat that a butcher miraculously discovered – it’s been around for donkey’s, so why has it all of sudden become Mr Popular and is this delish cut here to stay?
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8 Eggs-ellent Tips For A Fab Foodie Easter!
Easter has to be one of our most fave grub days of the year so in order to help you make the most of it, here’s the lowdown on your foodie must haves. Plus we tell you how you could WIN a super duper exclusive Artisan Luxury Easter Egg from Master Chocolatier Barry Colenso – mmm!
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What’s Your Most Fave Chicken Dish?
Chicken is awesome – fact, but sometimes cooking it can be a right old yawn fest. So, we scoured the lands to bring you the Top 5 Greatest Chicken dishes of all time BUT, we need a little help with No 1 – read on to find out how you can become WG’s Chef of the Week!
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Fancy A Bit Of Haggis?
If Haggis makes you turn your nose up, purely because of the thought of what’s in it, you could also get that braw feeling with these super gorge Scottish alternatives…
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Do You Know Great Beef?
With so many cuts on the market, and each butcher claiming to have the best in town (it’s WG, by the way, we’re the best!), how do you know if what you’re splashing your cash on is really good beef? And, how many of you know how to cook each cut?
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