Marinades

BARNEY SAYS: This partly depends on the thickness of what you’re marinating. There’s nothing wrong with applying a marinade the day before – the flavours of the marinade will become more harmonious – but if you’re cooking a thick piece of meat, like a butterflied leg of lamb or whole joint of beef, it doesn’t matter how long you leave it – the marinade will never go any deeper than 5mm from the surface. So, if you come across a recipe that states the need to marinate a thick cut of meat for 24 hours, know that anything more than overnight isn’t going to make much difference. Barney Desmazery, skills & shows editor

For our marinade recipes, turn to page 70