Supper with Charlie Bigham

Welcome to Supper with, well, with me Charlie Bigham. A celebration of great-quality ingredients and how to use them to create delicious meals.
I hope you enjoy recreating these relaxed suppers with your family and friends as much as I enjoyed creating them to share with you.

Buy the cookbook

With over one hundred recipes I am certain there will be something you will love recreating for your family and friends. If you do purchase the cookbook, I would love to hear your favourites!

Where to buy

Handy How- to’s

You may have arrived here via the link shared in your brand new cookbook. Welcome! I hope you will enjoy my handy how-to videos. Please remember I am not a master butcher, but if I can do it, so can you!

Shuck an oysterLeg of lambChickenSmoke Mackerel

How to shuck an oyster

My love of fresh ingredients is no secret and it doesn’t come much fresher than an oyster! Ensure they are tightly shut before buying or opening. Shucking is essential to reveal the delicate meat within, but don’t let the process daunt you, once you know how, it’s simple and well worth the effort.

How to debone a leg of lamb

I find a boneless leg of lamb much easier to carve, as well as cooking more evenly and quickly. Marinades and flavourings penetrate the meat deeply resulting in greater flavour. You don’t need to be a butcher to debone a leg of lamb as this video highlights.

How to debone a chicken

Deboning a chicken is a great way to ensure that the breasts and thighs cook at the same time. Practice this technique and you will be able to debone a chicken for a mid-week supper in no time.

How to smoke mackerel

Nothing says ‘summer’ quite like deliciously and delicately smoked mackerel.