Tom Kitchin on Friday: Cooking Outdoors

Today, rather than going through a specific recipe, Tom talks
about cooking outdoors, tells us which cut of meat we should use on the BBQ
this summer and why we should be supporting our local food shops.

Tom Kitchin says:

“There are so many different varieties of steaks. If you’re buying really good ribeye or sirloin or something like that it can be really expensive. So, we used a bavette steak which is a really interesting cut of meat and you are supporting the local butchers, because you won’t really find that cut in the supermarket, you have to go to the butchers, speak to your butcher and get it. There are cuts like bavette, flat iron, rump steak, these are really good meats and if you enjoy cooking outside especially when the weather is nice. It doesn’t have to be just that big treat to have a steak; a steak can be much more affordable which is actually really much more interesting to eat as well.

“I love playing with the BBQ, with the coals, the wood, getting it to the right temperature and even just having the kids outside being part of the process, that’s really good as well.

“Butchers are leaders of their game, they have been doing it for generations. They have so many top tips, but I tell you what the difference in flavour is just unbelievable. The other day I bought bacon from the supermarket the kids where like Dad what’s that? What’s that? It’s like watery pork you get from the supermarket. You get proper bacon where the rind is on, like they have at George Bower Butchers in Stockbridge, it goes super crispy, it’s just night and day and it will be just as economical.

“It’s really pleasing to see the increased usage of local butchers, fishmongers, bread shops and people really embracing it. The fishmongers have really had to really re-think about the way they work because obviously all the hotels and restaurants are closed just now, so they are branching out into home delivery and all of that kind of stuff. It’s big steps for these businesses, but people should be using it because they don’t have to move and the fishmonger can deliver all this wonderful food, it’s restaurant quality. I think it’s really great and we really need to support these guys as much as possible.”

For more from Tom Kitchin why not follow him on Twitter (@TomKitchin) or on Instagram (tom_kitchin)..

Don’t forget to post your pictures and videos of this week’s recipes on social media tagged #AsOneAtHome

Listen to Tom Kitchin on The Official Scottish Rugby Podcast as the Michelin star chef talks food and rugby.