Cooking instructions


PAN - Put a non-stick pan over a medium heat then add the sausages. A little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them. Keep cooking for 15-20 minutes, moving them around in the pan and turning them over regularly so they all cook evenly.

OVEN/OTG - Sausages can also be baked in the oven. Preheat the oven to 190°C, gas mark 5. Place the sausages on a baking tray and cook for 10-12 minutes, until thoroughly cooked, turning halfway through the cooking time.

BBQ/BBQ - Place the sausages directly on the grill and grill for 5-7 minutes per side, or until cooked through. When the sausage is done cooking, transfer the sausage to a dish or plate and tent in foil to keep them warm.


PAN - Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

OVEN/OTG - Preheat oven to 375°F. Spread patties on a baking sheet and bake for 25-30 minutes. 

BBQ/GRILL - Heat the grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for buff (Each SIDE) 7-8 minutes for Lamb (EACH SIDE) 8-9 Minutes for chicken (EACH SIDE) 8-9 Minutes for Pork (EACH SIDE). DO NOT OVER FLIP BURGERS TO AVOID BREAKING THEM.


PAN - Heat olive oil in a large skillet over medium-high heat. Carefully add the chicken breasts. Turn the heat down to medium. Cook for 5-7 minutes until the chicken breast is cooked halfway through.

OVEN/OTG - Bake a 4-oz. chicken breast at 350°F (177˚C) for 12 - 15 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

BBQ/GRILL - Grill for about 9-10 minutes. Flip the chicken breasts at the halfway point. I normally like to grill my chicken for about 10 minutes, flipping them at the halfway point in order to have beautiful sear marks on each side of the chicken. You could also cut the Chicken midway and butterfly them to cook them quickly. For butterfly style breasts cook from both sides first before butterflying the breasts and then cook from the inside. 


PAN - Heat the olive oil in a large skillet over high heat, about 3 minutes. Add the lamb chops. Cook 2-3 minutes on each side, aiming for an internal temperature of 145 degrees (medium-rare)

OVEN/OTG - Preheat the oven to 180ºC/350ºF/gas 4. Lay the lamb cutlets on a plate OR Baking dish. Cook the lamb chops for 3-4 minutes on each side. Basting with butter so it doesn’t turn dry.

BBQ/GRILL -  Lamb chops can be grilled according to personal doneness preference.

Rare:use 3-4 minutes per side on the lower heat section of the grill and then 1 minute per side on the high heat area of the grill for searing.

Medium-rare: 4 minutes’ medium heat, 1-2 minutes’ sear.

Medium: 5 minutes’ medium heat, 1-2-minute sear

Well Done: NOT RECCOMENDED. Keep Cooking till it burns.


PAN - Preheat a large frying pan. Sear chicken wings on both sides over high heat for about one and a half to two minutes per side. Reduce heat to low, cover with a lid leaving a small crack, and continue cooking for about 20 minutes until the meat is tender. Flip the wings twice or three times during cooking.

OVEN/OTG - Preheat the oven to 375 degrees F (190 degrees C). Cook the wings in the preheated oven 20-25 minutes, or until crisp and cooked through.

BBQ/GRILL - Grill the wings with the lid closed over indirect medium-high heat until the meat is no longer pink at the bone, 10- 15 minutes, turning once or twice. 3. Brush the wings with the sauce and grill until evenly charred, 5 to 7 minutes more, turning a few times. Remove the wings from the grill and serve immediately.


PAN - Sear the outside of the drumsticks in a little hot oil, turning regularly in the pan for about five minutes until they are evenly golden brown. Reduce the heat then cook, with the lid on, for about 20 minutes at low to medium heat until they are properly done.

OVEN - Preheat oven to 220 C. Spray a baking sheet with non-stick spray. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.

BBQ/GRILL - Chicken drumsticks take approximately 12-15 minutes to grill. They need 8-10 minutes over direct heat and an additional 3-4 minutes over indirect heat to set the BBQ sauce and reach 175 degrees F internal temperature or until Firm to touch. 


PAN - Heat a heavy base pan over medium-high heat. Remove steaks from packet, discard marinade. Place steaks in pan; cook, without disturbing, 2 minutes or until steaks release easily from bottom of pan. Turn steaks over; cook 2 minutes. Turn steaks over, and cook an additional 2 minutes or until desired degree of doneness. Let stand 5 minutes.

OVEN/OTG - Preheat oven to 220 degrees C. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats. Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven. Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)

BBQ/GRILL - Heat your grill to medium high heat, and set up for direct heat cooking. Once the grill is hot, place the tenderloin filets directly over the heat, and cook for approximately 8 minutes. Cook for 2 minutes per side on the long sides, then cook for 1 minute per side on the short sides.


PAN - To fry, heat 1 tbsp. of oil in a frying pan until hot, add the bacon and cook streaky or back rashers for 1–2 minutes on each side and steaks for 3–4 minutes on each side.

OVEN/OTG - Line a rimmed baking sheet with foil or parchment paper, and lay out as many bacon strips as will fit snuggly without overlapping. 2. Place in a cold oven. Then heat the oven to 400 degrees F and bake to desired crispness, 25 to 35 minutes.

BBQ/GRILL - Heat things up. Preheat your grill to 400°F. Place the strips down. Lay the bacon out on the grill, close the grill and let it cook for 7 to 10 minutes, depending on thickness. Flip! Open the grill and use tongs to turn the bacon over.


PAN - Choose a high-quality pan (seasoned cast iron or stainless steel work well) and preheat it over low to medium heat. Once your pan has warmed up, pour in half a cup to one full cup of water and wait for the liquid to simmer. Reduce heat to low and add the pulled pork to the pan, stirring to combine with the liquid. Once the meat starts to soften, re-evaluate and add more water if necessary. Cover and cook on a barely-there simmer until a meat thermometer reads 80°C. 

OVEN/PAN - Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven. Cook until your meat thermometer shows an internal temperature of 80°C.


PAN - heat up a cast iron skillet over medium-high heat, and smear it with a little vegetable oil. Add the pork chops and sear it for 5-7 minutes turning the ribs frequently. Cook till there’s a fresh golden crust on the outside of the meat, and the inside is warm although not completely hot and overcooked.

OVEN/OTG - Preheat your oven to 250˚F. If you cooked your ribs in a sauce, add another layer of sauce to keep the meat moist or add a little liquid, like coke, broth or beer. Place the ribs in a pan and cover with foil. Cook your leftover ribs until their internal temperature comes up to a safe 145˚F.

BBQ/GRILL - Preheat your BBQ to high. Place meat away from the heat first (Face UP on BBQ) and allow to cook 5 minutes keeping an eye on it, the Basing sauce can easily burn. Flip the ribs over and cook another 3-5 minutes. 


OVEN/OTG - Preheat Oven to 200 C. Drizzle the maple syrup over the sausages and sprinkle with the pepper. Bake the bacon-wrapped sausages for 25 to 35 minutes, or until the sausages are hot and the bacon is crispy. Remove the rack from the baking pan and cool the wrapped sausage bundles for 4 to 5 minutes before serving. Always use the wire rack. The drippings that come from the bacon and sugar burn easily; keeping the sausages away from the drippings avoids them burning, too. Serve with sauces of your liking and enjoy!


Cooking Instructions:- Preheat oven to 175 C. Remove the marinated chicken from the refrigerator. Put in a baking/roasting dish and drizzle all over with ​cooking oil. Roast the chicken, uncovered for 1 hour and 15 minutes. It will, ideally, be golden in color by now and ready to eat. Serve and enjoy.