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A simple sirloin that will become a staple dish. Gaucho’s churrasco de chorizo (Sam A. Harris/PA) “One of Gaucho’s original offerings, this steak borrows the word churrasco from the Brazilian equivalent to asado,” explains Gaucho culinary director Anthony Ekizian. “It is a butterfly- cut, marinated sirloin and delivers a bold, smoky South American char. For the best results, choose steaks that are around eight centimetres thick.” Gaucho’s churrasco de chorizo Ingredients: (Se

Cardiff just got a serious flavour upgrade with Hickory’s Smokehouse, serving up an authentic taste of the Deep South. Hickory's Smokehouse Cardiff From the moment you walk in, it’s all rustic wood, twinkling lights and the hum of blues and barbecue. The vibe? Straight out of Louisiana with a dash of Tennessee swagger. Hickory's Smokehouse Cardiff We kicked off with a round of appetisers that hit harder than a Southern sunrise. The Brisket Popcorn Bites were melt-in-your-mout

Make the season sparkle at The Vale Resort with the gift of time well spent, think indulgent escapes, gourmet feasts and one-of-a-kind experiences designed to delight everyone on your list. The Vale Resort Overnight stays Midweek Dinner, Bed & Breakfast Break (from £190 for two) The perfect midweek retreat, including a delicious three-course dinner, a restful night’s sleep in a beautifully appointed room and a hearty Welsh breakfast. Spiced Rum Making B&B Break (from £299 for

If you’ve never made focaccia, this is easy – but takes time. Samin Nosrat’s sky-high focaccia (Aya Brackett/PA “I’ve spent years tweaking and perfecting this golden, chewy focaccia recipe, which I originally developed for the Salt, Fat, Acid, Heat documentary series,” says chef Samin Nosrat. “Since then, I’ve replaced plain flour with strong white flour, whose higher protein content allows for more height and chew. I also added a few strategic turns, or folds, of the dough a

Here’s the secret to succulent chicken. Samin Nosrat’s joojeh kabob roast chicken recipe (Aya Brackett/PA) “Growing up, my family didn’t eat out very often,” says chef Samin Nosrat. “But when we did, it was almost always at a Persian chelo kababi, where we’d each order a humongous platter of buttery saffron rice topped with two skewers of grilled meat and a grilled tomato. “We each had our favourites, and mine was invariably joojeh kabob – tender, tangy pieces of saffron-and-

Taking the humble sandwich to a bold, flavourful and marvellously Mexican new level,  Wahaca  this month teams up with Cardiff’s...