1. heat up your pan

Place a heavy-bottomed frying pan or casserole dish over a high heat and add a little oil. The pan needs to be hot!

2. season with salt and pepper

Season the meat with sea salt and pepper just before cooking – don't season it too early though, because adding salt too early it will draw out moisture and it will dry out the meat.

3. add the meat

When the pan is very hot, add the meat to the pan in batches. Don't add too much to the pan, as it won't brown very well! You should hear the oil ‘sizzle’ as you put the meat in – if it doesn’t, take the meat out and let the pan to heat up for longer before trying again. It needs to sizzle!

4. carefully brown the meat

Cook the meat for approximately 2–3 minutes on each side until it is nicely browned all over. For chunks of meat, cook for 1–2 minutes before stirring it and turning the meat. Don't stir it too often, let it sit!

5. carry on with your recipe!

Take the meat out of the pan and carry on with the instructions of your recipe.