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Chocolate Mole Skirt Steak
Skirt steak (or bavette as its known in France) is a flat, well marbled sheet of meat with a rope like taste and a ...
Rare Roast Beef and Lentil Salad
Rare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addit...
Perfect Beef Fajitas
We've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these f...
Beef and Mushroom Stroganoff
Some would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go...
Devon Steak Pasty
Makes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking time Preheat the oven to 170°C ...
Tapas come in many guises, from simple tortilla to London-centric ‘picture on a plate’ restaurant creations but oft...
You might think that a beef bourguignon becomes Carbonnade Flamande when you substitute red wine for beer but there...
Chunky chilli con carne
There's chilli and there's chilli. Everyone has their version but I think this one, using diced chuck, is...
Ultra easy and tasty meatballs - good on a stick, in a wrap, as part of a mezze etc. We associate merguez with lamb...
Poor Man’s Tagliata
The joys of a thick, BBQ’d and sliced on the bias, ‘Italian Tagliata’ style steak are worth striving for. Knock it ...
Broth of God
Stocks and broths are wonderful creations that we all should be making more of – not just because of their organole...
Minced Beef Wellington
Up the ante with a minced beef and mushroom duxelle sausage roll with homemade mustard and herb, rough puff pastry....
Beef, Cabbage, Apple & Horseradish Soup
a.k.a. Austerity Soup Is much a stew as a soup but, either way, it’s a robust and easy dish that doesn’t need cons...
Italian Meatball Pasta Sauce
These have to be the best meatballs we make and are so full of flavour that a small number are sufficient to feed f...