meat

Recipes with either beef, veal, lamb, pork or larger game meats such as rabbit, hare, wild boar or venison.

Lemony veal stir-fry with pecans

Bright, zesty, and satisfyingly crunchy, this lemony veal stir-fry is a joy to cook and even better to eat. Tender slices of veal soak up a fresh citrus glaze of lemon zest, lemon juice, and soy sauce, while sweet onion wedges and colorful bell peppers add body and color. A handful of toasted pecans brings a buttery crunch you won't expect in a stir-fry, and fragrant lemongrass ties it all together with a subtle floral lift. Best of all, this vibrant dish comes together in about half an hour, making it perfect for a lively weeknight dinner or a relaxed meal with friends.

Schnitzel

Golden, crisp, and impossibly tender, Wiener Schnitzel is one of Austria's most beloved culinary treasures. This dish traces its roots to Vienna, where thin slices of veal are pounded delicately, coated in a light, airy breading, and fried until they turn a beautiful golden brown. The magic lies in the coating: it should puff up and separate slightly from the meat, creating those signature crisp ripples. Traditionally served with a wedge of lemon, a sprinkle of parsley, and a side of potato salad or lingonberry jam, it's comfort food with a touch of elegance. 

Lamb and cashew stir-fry

A good stir-fry is one of the fastest routes to a satisfying dinner, and this one rewards you in about half an hour. Strips of tender lamb are seared in a hot wok, then folded through sweet red pepper, oyster mushrooms, and a generous tumble of spinach in a glossy oyster-sauce glaze. Roasted cashews add crunch, and fresh basil lifts the whole dish with a fragrant, faintly aniseed note. It isn't tied to any one country, it borrows the wok and the sauce from China, the basil from Southeast Asia, and a love of lamb from cooks who reach for it the way others reach for beef.

Schaschlik-Rolle

This is not the small street-market skewer. Schaschlik-Rolle is the large-format version: thin pork slices wrapped around streaky bacon and finely shredded cabbage, rolled into a generous log, skewered, and cooked slowly over charcoal embers for a full hour, turning frequently until the outside is deeply caramelised and the inside is tender all the way through. Each roll is a meal in itself, a serious piece of meat for a serious outdoor occasion, best eaten with bread, cold potato salad, and a good German beer.

The anatomy of a perfect tapas board

Walk into any tapas bars in Madrid or San Sebastián, and you will find locals gathered around small plates of cheese, cured ham, and briny olives, all washed down with glasses of wine or cold beer. This convivial spirit—food meant for sharing, conversation, and lingering—is what makes spanish tapas so beloved around the world. A tapas board brings that same energy to your home table, offering a curated spread of small bites that invite guests to sample, pair, and explore.

Scotch broth

It is a hearty, robust potage that sits somewhere between a soup and a stew, brimming with tender lamb, root vegetables, and the nutty chew of pearl barley.

Historically, this was a peasant dish where nothing went to waste, but its deep, savory flavor has earned it a place on tables around the world. The magic lies in the slow simmering, which allows the barley to thicken the broth naturally while the vegetables melt into sweet tenderness. It is simple, wholesome, and undeniably satisfying.

Haggis

Most haggis you buy (at least in the UK) is already cooked (or at least pre-steamed), so you’re mainly heating it through gently. The key is: don’t let it boil hard or the casing can burst.

meat