Edible insects in the UK: scorpion lollies, legality and safety
Quick answer: Edible insects are regulated as novel foods in Great Britain. Only products covered by an authorisation or applicable transitional route may be […]
The journal
Cook with context
Practical guides to flavour, cooking and responsible sourcing—written for curious UK cooks.
Wagyu fillet: marbling, authenticity and cooking restraint
Quick answer: Wagyu means Japanese cattle; it does not automatically mean Japanese origin, the highest grade or extreme marbling. A fillet may be tender […]
Snake meat: flavour, safety and responsible sourcing
Quick answer: Snake meat is typically pale, lean and firm, but species, cut and preparation vary widely. In Britain, legal trade, exact identification, conservation […]
Reindeer meat: flavour, cuts and Nordic cooking guide
Quick answer: Reindeer is a lean, dark meat with a clean game flavour, gentle sweetness and fine grain. It is traditionally eaten across northern […]
Llama meat: flavour, sourcing and cooking context
Quick answer: Llama is a lean Andean red meat with a mild, slightly sweet and mineral character. Availability in Britain is limited, making provenance […]
Bison meat: flavour, cuts and cooking guide
Quick answer: Bison is a dark, lean red meat with a familiar beef-like flavour and a slightly sweeter, mineral finish. Its low marbling means […]
Camel meat: flavour, cuts and how it is cooked
Quick answer: Camel is a red meat that ranges from mild and beef-like in younger animals to deeper and firmer in older working animals. […]
Horse meat in the UK: flavour, sourcing and context
An evidence-led introduction to horse meat: its flavour, its unusual place in British food culture and the traceability questions responsible buyers should ask.
Wild boar meat: a richer route beyond pork
Wild boar can be deeply savoury, nutty and robust. Here is how the cut, age and cooking method change the result.
Ostrich meat: the beginner-friendly exotic steak
Red meat from a bird: ostrich is beef-like, tender and lean, making it one of the easiest unfamiliar meats to try at home.