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LOVE LOCAL How do you like your food


Barbecued? Rare or charcoaled? Barbecue Master Chef, Richard Holden, talks FOODLOVER through the necessary steps for cooking meat on the barbecue.


With the great British summer just around the corner, millions will be scrubbing down their grills in preparation for a barbecue, but despite our love aff air for eating al fresco, it seems we need a masterclass in cooking barbecue style.


As a nation we still have a lot to learn about what it is to successfully barbecue, and a lot of it comes down to temperature. T e fi rst piece in the puzzle is to cook at the right temperature – too much heat and your food is cooked on the outside and raw in the middle, not enough heat and your food is cooked through but missing the gorgeous caramelised exterior that excites the eyes and the taste buds!


T e second piece is knowing the correct core temperature of food, so food is both cooked and safe to eat. T ere’s a simple rule to remember here: 75, stay alive. Meats cooked to a core temperature of 75C will ensure that all harmful bacteria are destroyed. T is is critical for high risk foods such as chicken and minced products like sausages and burgers. If you’re ever in doubt, an electric thermometer should help you fi gure out if your meat is cooked through.


WWW.WICKEDWOLFGIN.COM ‘Wicked Wolf® ’, ‘Exmoor Gin™’ and ‘The Spirit of Exmoor® ’ are trademarks or registered trademarks of ‘The Old Chapel Brendon Limited’ registered in the UK.


Visit Symondsbury Kitchen for colourful, home cooked, delicious fresh food.


Tried & Tested


We love Wriggle Valley Brewery’s Mini Kegs for a quick and easy way to serve drinks to your al fresco dinner party guests. Each keg holds up to 9 pints and is big on fl avour. Find out more at www.wrigglevalleybrewery.co.uk


+44 (0)1308 424116 café@symondsburyestate.co.uk


Symondsbury Kitchen, Mill Lane, Symondsbury, Bridport DT6 6HG www.symondsburyestate.co.uk


FOODLOVERMAGAZINE.COM | 51


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