Combine the beef with the marinade ingredients. Mix well, cover & refrigerate for a few hours. Put the noodles in a bowl, cover with boiling water & leave. Put the shredded greens in a colander & pour over a kettleful of boiling water to wilt them.
Heat the oil in a wok over a high heat. Drain the beef from its marinade, reserving the marinade. Give the beef a quick pat with some kitchen paper so that it is fairly dry. Add the beef to the hot wok & stir-fry for c.2 mins, until browned all over. Add the greens & the marinade juices & stir-fry for another 2 mins or so. Add a little salt to taste. Drain the noodles & arrange on 2 plates, top with the beef & greens, & serve right away.
Heat the oven to 180C/gas 4. Rub the meat with 1tbsp oil & season. Sear, in a pan, on all sides then remove.
Add the remaining oil, onion, carrot & celery & fry for 10 mins. Add the paprika & garlic for 2 mins. Place the meat on top of the vegetables in a casserole with the remaining ingredients. Cover with a tight fitting lid & roast for 2 hours, turning & basting occasionally.
Remove the meat & rest for 15 mins. Boil the rest of the ingredients over a high heat for 15 mins & serve with the meat.
Brush the harissa into the meat, season with a ¼ tsp salt & some black pepper, & leave to marinade for at least 1 hr (or in the fridge overnight).
Cook the peppers under a hot grill for 20-25 mins, turning twice, until charred all over. Place in a bowl, cover with cling-film until cool, then peel them & cut into long, thin strips. Discard the skin & seeds.
Heat the oil in a frying pan. Fry the garlic for 20 secs on medium heat, add the tomatoes, chilli, paprika, a ¼ tsp salt & some black pepper. Bring to a simmer & cook for 7 mins. Add the pepper strips, preserved lemon skin & parsley. Cook for 7 mins, until the sauce thickens but is still easy to pour. Allow to come to room temperature.
Preheat the oven to 190C/gas 5. Place a ridged griddle pan on a high heat &, when smoking hot, add the steaks & cook for 1 min a side. Transfer to a baking tray & oven cook for 8 mins, until done to medium. Serve warm or at room temperature, sliced into thin strips, with sauce spooned on top.
Pre-heat the oven to 140C/gas 1. Melt 10g of butter in a casserole. When it begins to foam turn the heat up high. Dry the meat thoroughly with kitchen paper & brown it on all sides. Remove the meat, wipe the casserole dry & return the meat to it. Add the herbs, the wine & some salt & pepper. Bring it up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven & leave it to cook without looking at it for 2 hrs.
Remove the meat from the casserole, cover it with foil & let it rest for 10 mins.
Remove the herbs, place the casserole over direct heat & boil briskly to reduce the liquid slightly. Mix the flour & remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid & whisk until it comes back to the boil & the sauce has slightly thickened.
Alternatively cook at 165C/gas 2 for 20 min / 450g + 20 min.
A 2.25-2.75kg piece serves 6-8 people (with some left over). Bone acts as a conductor of heat & gives extra flavour. Pre-heat the oven to gas 9/240°C.
To make the fat extra crusty during cooking, dust the fat surface of the beef with 1 level dsp each of English mustard powder & plain flour – rub them in gently – then season with salt & pepper.
Place the joint in a roasting tin on top of 2 small halves of onion - which caramelise & gives a lovely flavour & colour to the gravy. Now place the meat just above the centre of the oven. Don't add extra fat. After 20 mins turn the heat down to gas 5/190°C & cook for 15 mins to the pound/450g for rare beef. Add 15 mins to the total for medium rare & 20 mins for well done.
Lift the beef out of the oven from time to time, tilt the tin & baste the meat really well with its own juices to ensure that the flavour that is concentrated in the fat permeats the meat. At the same time the fat keeps everything moist & succulent. While basting, close the oven door in order not to lose heat. Baste the meat with the juices at least three times during cooking.
To see if the beef is cooked to your liking insert a thin skewer into the thickest part of the joint & press out some juices: the colour will indicate how the beef has cooked. When it is to your liking, transfer it to a board & allow to stand in a warm place for up to 1 hr, loosely covered with foil. Any juices should be poured into the gravy. The finishing touch is to serve the succulent beef with Yorkshire pudding, gravy, seasonal vegetables & creamed horseradish.
Bash each steak until 1cm thick. Peel the shallots & cut lengthways. Put 50g butter in a pan to bubble, add the shallots, season & cook on medium for around 2 mins until they start to colour. De-glaze with the vinegar & add 4tbsp of stock, reduce the heat & cook for a further 5-10 mins, turning occasionally.
Place a pan on a high heat with oil, season the steaks & add them. Colour on both sides, then add a knob of butter & continue cooking – about 2½ m ins each side will give you a nice medium steak.
Remove from the pan & rest for 2-2 mins. Dress the salad with the vinaigrette. Slice the steak, place it over the onions, drizzle with the cooking juices & serve with the salad & shaved parmesan.
Pre-heat the oven to 220ºC/gas 7.
Beat all the ingredients. Heat the fat in the tin until smoking. Add the batter. Cook for 12 mins.
Pre-heat the oven to 220ºC / gas 7. Sift the flour & salt. Add the eggs. Whisk in 200ml of the milk. Rest the batter for an hour at least. Best for 24 hours in the fridge.
Heat the tin(s) in the oven until almost smoking. Fill each mould tray to 1/2 full. Bake for 25-20 mins. 5-10 mins more maybe needed for a crisp finish.
Preheat the oven to 180/fan 160/gas 4. Season the beef well.
Heat 1 tbsp of oil in a frying pan. Add the joint & brown on all sides. Put it in a casserole dish.
Add another tablespoon of oil to the pan. Quarter the onions & parsnips & chop the celery & carrots into large chunks. Brown them all. Arrange them around the joint. Add the crushed garlic cloves, red wine, beef stock, bay leaves & oregano & bring to the boil. Cover & cook in the oven for 2 hrs, turning the meat over halfway.
Remove the bay leaves & serve the joint sliced with the vegetables.
Cook's tip: Soak up all the lovely roast juices with creamy mashed potato.
Rub the steak all over with a pinch of sea salt & black pepper.
Sear at a medium-high heat on all sides for 10 mins turning regularly. Remove & cover with foil.
Peel & finely slice the garlic & tear up any larger mushrooms. Reduce the heat to medium & crisp up the rosemary for 20 secs. Add the garlic & mushrooms. Cook for 8 mins tossing regularly. Pour in the beans & their juice, add the wine vinegar & simmer for 5 mins. Season. Sit the steak on top & pour over any resting juices. Slice & serve at the table.
Optionally: Finish with a little extra virgin olive oil or with a sauce: Mushroom & Madeira Sauce or Garlic Cream Sauce.
Heat oven to 160C/140C fan/gas 2.
Rub the meat with 1 tsp of oil & seasoning. Heat a flameproof casserole & brown the meat for ~10 mins.
Fry the carrots & celery in 2 tsp oil for 10 mins until turning golden.
Remove the beef to a plate. Sash the wine into the hot casserole. Boil for 2 mins. Pour in the stock; return the beef; tuck in the carrots, celery & bay leaves. Cover & oven cook for 2 hrs.
Heat 1 tbsp oil in a pan & stir in the onions, thyme & some seasoning. Cover & cook gently for 20 mins until softened but not coloured.
Then remove the pan lid; turn up the heat; add butter & sugar; caramelise the onions to a dark golden brown, stirring often. Remove the thyme sprigs.
When the beef is ready, snip off the strings. Reheat the onion pan; stir in the flour & cook for 1 min; whisk into the beefy juices in the casserole. Season. Add the beef & carrots.
Heat the butter or oil in a flameproof casserole. Add the onion & fry for 2 - 4 mins.
Add the meat & fry until lightly browned, stirring occasionally. Stir in the flour, salt & pepper. Cook, stirring for 1 min. Gradually add the stock, stirring continuously & scraping any sediment from the bottom of the casserole.
Add bay leaves, bring to the boil, add the carrots to casserole, stir well. Cover & cook in the oven at 170°C/gas 2, for 1 hour.
When freezing cook for only 20 mins before freezing.
If the sauce is too thin, boil, stirring, for a few minutes until it reduces & thickens.
Salt the mushrooms & cook, at medium-high, until they begin to brown (~6 mins). Sprinkle with thyme & add 1 tbsp butter. Cook until browned (~2 mins). Set aside.
In the same pan, reduce the heat to medium. Add the remaining butter, onions, & tomato paste & cook, stirring frequently (~5 mins).
Add the mushrooms & the wine. Increase the heat to medium-high & cook until the wine is reduced by half (5 mins).
Add the stock & cook for 5 mins. Reduce the heat to low, add the meat, & simmer for 5 mins. Remove from heat, stir in the sour cream, taste, & adjust seasonings.
Heat the oil & brown the cubed braising steak. Remove the steak but keep warm.
Fry the sliced onion until lightly browned. Add the steak to the onion, pour over the hot beer & stock. Cook for about 45 mins.
Add the new potatoes, button mushrooms & parsley, season to taste & cook for a further 10 mins. Leave to cool.
When cold put the mixture in a pie dish, with a pie funnel placed in the centre.
Cover with the pastry & cut the trimmings into suitable shapes for a garnish.
Brush with cold milk & bake in the oven 180°C/gas 4 for 45 mins.
Cut the steak into 2.5 cm cubes. Melt the butter in a frying pan, add the meat & sauté for 2-4 mins, until browned.
Heat the oil in a flame-proof casserole, add the bacon & cook for 2-3 mins. Add the onion, garlic, & carrot & sauté for 5 mins.
Add the meat, flour, tomato purée, wine, stock, bay leaves & seasoning. Bring to the boil, cover & simmer for 1½ hrs.
Add the shallots & cook for a further 20 mins. Add the mushrooms & cook for a further 20 mins. Serve hot.
Tastes even better prepared a day ahead: the flavours really develop overnight.
Fry the meat in oil a few pieces at a time, until evenly browned. Add the onions & cook gently until soft. Return the meat to the pan, add the mushrooms, stock, salt & pepper to taste & bring to the boil.
Cover & cook in a preheated moderate oven, 160°C/225°F/ gas 2 for 1½ hours.
To freeze, spoon into a rigid container, seal, label & freeze. To serve, turn into a saucepan & heat gently until thawed, bring to boil, cover & simmer for 10 mins.
Remove from heat, stir in cream & heat through without boiling. Garnish with parsley.
Guinness adds a rich flavour to this heart-warming dish. Serve with mashed potato & peas.
Preheat the oven to 180°C/160°C fan/gas 4.
Cut the steak into 4cm cubes, ¼ the onions & ½ the mushroom caps, ¼ the carrots & celery crossways.
Place the meat & vegetables in an ovenproof casserole, along with the mixed herbs, bay leaf, tomato puree, sugar, beef stock & Guinness. Stir to mix thoroughly.
Gently bring the stew to the boil, then cover & transfer to the preheated oven. Cook very gently for 2 hrs until the meat is really tender.
Mix the cornflour with 1 tbsp of water until smooth, then stir into the casserole. Bring to the boil, stirring until thickened. Adjust seasoning to taste.
Transfer to a serving dish, garnish with freshly chopped parsley & serve immediately.
Preheat the oven to 150°C/gas 2
Coat the beef in the cornflour & fry in the oil & margarine until lighlty browned. Add the onion & bacon & fry for a further couple of minutes. Stir in the carrot, celery, sage, rosemary, garlic, salt & freshly ground black pepper.
Add the red wine & cover with a tight fitting lid. Transfer to the oven for 2½ hrs. Add the mushrooms & return to the oven for a further 20 mins.
To make the dumplings:
Mix all the flours & baking powder, seasoning & parsley in a bowl. Blend in the lard & add enough cold water to form a dough.
Shape into 12 dumplings. Add to the casserole & return to the oven for about 20 mins or until light & fluffy.
Heat the oil in a large saucepan, brown the carrots & onion. Stir in the diced braising steak, brown well then stir in the flour.
Add the bayleaf, thyme along & beef stock. Cover & simmer for 1 hr.
Mix the suet, flour & a little water. Form into 8 dumplings. Uncover the steak, pop the dumplings on top & simmer for a further 20 mins.
Serve immediately garnished with parsley.
Heat the oil in a non-stick frying pan. Season the steak with salt & pepper & sear for 1 min on each side.
Add the oregano & paprika & pour in the wine. Blanch the carrots & potato & add to the pan with the shallots. Simmer gently for 4-5 mins.
Stir in the mustard, butter & herbs & simmer for a further 4-5 mins.
Place the steak on a plate. Arrange the veg. around the edge. Pour the sauce over & serve.
Pre-heat the oven to gas 2/150°C.
Mix the peppercorns with the flour. Press the meat into this mixture on all sides.
Heat 2 tbsps of the dripping/oil in a flameproof casserole with a close-fitting lid. When really hot, brown the meat, about 4 at a time, on both sides.
Add the remaining dripping/oil to the pan. Brown the onions for 2-4 mins, at high heat.
Crush the garlic & sea salt in a pestle & mortar & add to the pan. Cook for 1 min.
Add any remaining flour & pepper, add the wine a little at a time, stirring to avoid any lumps forming. Scrape in any crusty residue. Add the meat, season with salt. Add the bay leaves & thyme. Bring to a simmer; put the lid on; transfer to the oven's middle shelf; cook for 2 hrs or until tender.
Remove the herbs; stir in the crème fraîche; check for seasoning. Serve with some crispy-skinned, buttered jacket potatoes.
Preheat the oven to 180C/250F/Gas 4.
Dredge the beef in seasoned flour. Heat the butter & oil in a large oven-proof pan with a lid over a medium heat. Add the beef. Brown on all sides (in batches if necessary). Remove the beef & set aside.
Cook the onions until browned, then add the beef, herbs, beer & stock.
Scrape up the browned bits from the bottom. Add the redcurrant jelly & vinegar & stir well. Put the lid on the pan & place in the oven for 2 hrs, until the meat is tender.
Serve with roasted root vegetables or chips, in true Belgian style.
In a large non-stick pan, fry the beef over a medium-high heat until browned, stirring often & breaking up any lumps.
Add the crumbled stock cube & vegetables, cover with boiling water. Bring to the boil, then lower the heat & stir well. Cover & simmer gently for ~20 mins or until the vegetables are tender.
Add the baked beans, sprinkle on the sauce, stir well & heat through. Check seasoning & sprinkle with parsley. For a hotter peppery taste serve with extra sauce.
Heat the oven to 150C/fan 120C/gas 2.
Put everything except the greens & rice in an ovenproof pot, reserving a little of the chilli & spring onion. Add 200ml water, stir well then put on a lid. Cook in the oven for 2-2½ hrs until the meat is tender.
To make the sauce a little thicker, scoop out the meat & boil hard for 5 mins.
Steam the greens & toss with a little sesame oil.
Serve the beef with basmati rice & greens, plus the reserved chilli & spring onion.
Preheat the oven to 170C/225F/Gas 2.
Heat the oil in a large roasting tray over a medium heat. Add the shallots, bay leaves, lardons, thyme & garlic. Fry gently for 10-15 mins - until the shallots have softened & are translucent & the lardons are beginning to brown & stick to the bottom of the pan.
Add the wine. Scrape the sediment from the bottom with a wooden spoon. Bring the wine to a simmer & continue to simmer for 8-10 mins.
Season the cubed meat with salt & ground pepper.
Lay the meat on top of the mixture without mixing it in. Pour over the stock & consommé so that the meat is all well covered.
Bring to a simmer, then cover the tray with foil & transfer to the oven. Cook for 2½-2½ hrs.
Test the meat for tenderness after 1½ hrs by squeezing a piece between your thumb & forefinger. If it gives, remove the foil covering & continue to cook, uncovered, for the remaining time, until the sauce has thickened & the beef is tender.
20 mins before serving, bring the potatoes to the boil in a pan of salted water. Cover & simmer for 15-20 mins then drain. Return them to the pan, add the butter & milk & re-heat. Mash until smooth, then season to taste, with salt, ground black pepper & nutmeg.
Bring another pan of water to the boil, then add the spring greens leaves & a pinch of salt. Boil for 4-5 mins, stirring occasionally, or until just tender, then drain well.
When the beef is ready, remove from the oven & rest for 10 mins.
Just before serving, stir the cooked spring greens & chopped spring onions into the mashed potato & stir until well combined.
To serve, spoon some of the colcannon mash into the centre of each of 4 serving plates. Spoon over the beef daube, in its sauce. Garnish with the chopped parsley.
Cut the celery in half & s&wich the bay & herb sprigs in between. Tie into a tight bundle with some string.
Heat 2 tbs of olive oil in a large casserole. Over a high heat, brown the beef in batches until well coloured. Season. Set aside.
Add the bacon & fry until golden brown. Set aside.
Add the remaining oil & the onions & fry for 10-12 mins. Add the garlic & fry for 1-2 mins. Add the wine & simmer vigorously, scraping the base of the casserole, until the liquid has reduced by half.
Preheat the oven to 150°C/fan120°C/gas 2. Stir in the stock. Return the beef & bacon to the casserole. Add the carrots, tomatoes, anchovies, orange zest, & bouquet garni. Season. Cover with foil & a tight-fitting lid. Cook for 2 hrs.
Shortly before it’s ready, make the persillade by chopping together the extra parsley & garlic. Mash the butter & flour together to make the persillade paste.
Remove from the oven & skim off excess oil. Discard the bouquet garni & orange & bring to a simmer. Whisk in the persillade paste a little at a time until thickened. Stir in the olives. Simmer for 5 mins, then sprinkle with the persillade garnish.
Whizz the paste ingredients in a food processor. Add a little water if needed. Heatthe oil in a large pan. Add the paste & cinnamon stick. Cook for 4 mins.
Add the onion & cook for 5 mins. Turn up the heat. Add the seasoned beef. Coat in the sauce & fry for a few mins to brown.
Add the lime zest & coconut milk. Bring to a gentle simmer. Cook for 1:20min -2hr. Stir often. Keep overnight to develop the flavours.
Heat the oil in a large casserole pot, add the beef & cook for 5 mins, until browned. Add the onions & peppers & cook for a further 5 mins.
Add the herbs, wine, pasta sauce & sugar & bring to a simmer. Cover loosely & cook for 15 min.
Add the courgette, stir & cook for a further 10 mins.
Add 275ml boiling water to the stock cube add the couscous & stir through well. Cover, leave for 5 mins then fluff with a fork, add the parsley.
Brown the beef & bacon in the olive oil.
Remove the meat & fry the onions, mushrooms & carrots, one at a time, seasoning each time.
Return the meat, the herbs & garlic. Cover with red wine & stock & simmer for 1hr.
Separately: melt the butter, add the flour & cook for 2 mins. When the stew is ready add the roux & boil. Sprinkle with parsley & serve with champ.
Preheat the grill to hot.
Place all the ingredients in a mixing bowl & stir to combine. Shape into four equal-sized patties.
Cook the burgers under the grill for 15 mins, or until cooked through, turning once.
Fry the beef over a medium-high heat until browned, stirring often & breaking up any lumps with a spoon. Crumble in the stock cube & mix well.
Add the vegetables, stir to mix with the beef & pour in enough boiling water (about 1.2 litres) to cover. Bring to the boil, then lower the heat & stir well. Cover the pan & simmer gently for about 20 mins or until the vegetables are tender.
Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well & heat through. Taste for seasoning & sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.
Heat the oil in a pan. Add the onion. Cook until soft. Add the garlic, ginger & curry powder. Cook until aromatic. Turn up the heat, add the mince, fry until browned. Add the tomatoes & simmer for 20 mins. A few mins before the end, add the peas.
Add the parsnips & potatoes to a pan of cold water. Bring to the boil. Cook for 10 mins. Drain, season & mash with the rest of the topping ingredients.
Heat oven to 220C/fan 200C/gas 8. Put the meat sauce in apie dish & top with mash. Ruffle up the top with a fork. Bake for 20 mins until golden & bubbling.
Heat the oven to 180C/fan 160C/gas 4.
Pour cold water over the bread & soak.
Fry the onions in the butter. Stir for 10 mins until soft & starting to colour. Add the garlic & beef & stir well, crushing the mince into fine grains until it changes colour.
Stir in the curry paste, herbs, spices, chutney, sultanas & 2 of the bay leaves with 1 tsp salt & plenty of ground black pepper. Cover & simmer for 10 mins.
Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an ovenproof dish (22x22cm & 5-6cm deep). Press the mixture down well & smooth the top.
Beat the milk & eggs with seasoning & pour over the meat. Top with the remaining bay leaves & bake for 25-40 mins until the topping is set & starting to turn golden.
Cut each onion into 8 wedges. Roughly chop the carrots & cut the potatoes into large chunks.
Heat a large non-stick pan, add the mince & fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes & mix well. Add the prepared vegetables, stir them around, then pour in 900ml of hot water. Bring to the boil.
Reduce the heat, cover & simmer for 25-20 mins, until the veg are tender. Stir in the baked beans & a generous splash of Worcester sauce & heat through. Season to taste.
Scatter over the parsley, then ladle the hotpot into bowls.
Brown the mince in a non-stick pan for a few mins, then tip into a bowl.
Whizz the onions in a food processor until finely chopped. Tip into the pan. Add the oil. Cook for 2-2 mins until soft. Add the spices, cook for 1 min. Return the mince to the pan with the tomatoes & stock. Bring to a boil. Simmer for 20 mins.
Heat the oven to 200C/fan 180C/gas 6. Spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince. Bake for 12 mins until the bread is crisp on top.
Fry the mince in the oil for a few mins. Tip in the tomatoes & herbs. Fill one of the empty cans with water, add this to the beef. Bring to the boil. Simmer for 20 mins.
Tip half the spinach into a colander & pour over boiling water to wilt. Repeat with the other half. Squeeze out as much moisture from the spinach, then leave to drain in the colander. When the beef is almost ready, cook the gnocchi, then drain. Stir the gnocchi & spinach into the beef, season, then tip into a large ovenproof dish. Tear the mozzarella into chunks, scatter over, then grill at high heat until golden & bubbling.
Roughly chop most of the basil leaves. Mix ½ with the mince, the Worcestershire sauce & some seasoning. Shape into 16 meatballs.
Heat a non-stick frying pan, add the oil. Fry the meatballs, turning, for 5 mins until browned.
Tip in the passata & remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.
Boil the potatoes for 10-15 mins until tender. Drain well.
Mash over a low heat (leave the heat on as it makes a fluffier mash).
Stir in the milk, then marble through the pesto. Pile the mash onto 4 plates, spoon over meatballs & serve scattered with the un-chopped basil.
Heat oven to 200C/fan 180C/gas 6 & heat 1 tsp oil in a large frying pan. Add the onion & carrot & soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme & some seasoning. Mix well.
Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top.
Top each with a tomato half, seeds scraped out & sprinkled with a pinch of sugar, salt & pepper & the remaining thyme.
Bake for 50 mins until cooked through. Serve with Chive mash.
In a non-stick frying pan, break up the mince while dry-frying it & the onion over a high heat for 2 mins.
Stir in the curry powder,lentils & stock, then fiercely simmer for 10 mins.
While the mince is cooking, dice the tomatoes & roughly chop the coriander. Mix together in a small bowl.
Put the naans briefly in a toaster to warm through, then pop one on each plate. Spoon a quarter of the mince over each naan, then top with a spoonful of the fresh tomato & coriander salad.
Heat the oven to 190C/170C fan/gas 5.
Line the long sides & base of a 2lb loaf tin with a double thickness of baking parchment.
Mix 2 tbsp each of the breadcrumbs & Parmesan in a small bowl & set aside.
Tip all the remaining ingredients into a large bowl with a good shake of salt & pepper & mix well. Press the mixture into the loaf tin & sprinkle with the reserved crumb mix.
Bake for 40-45 mins until the top is golden & crunchy. If the top does not colour in the oven, pop the tin under the grill & brown the top for 5 mins.
Cool in the tin for 5 mins, then lift out using the parchment & put on a board. Slice & serve with potatoes & green beans.
Put the potatoes in the microwave on high until cooked through.
Tip the mince & onion into a pan & cook for 10 mins until the onion is golden & the mince has lost its pink colour.
Add a good splash of Worcestershire sauce & cook for 1 min, then pour in the stock & squeeze in the tomato purée. Give a good stir to dissolve the purée. Cover & simmer for 20 mins or until the meat is tender.
Cut each potato in half & scoop the flesh into a bowl, leaving a thin layer inside the potato skin. Break up the flesh with a fork, then season & mash in the milk & butter until smooth & creamy.
Preheat the grill to high. Put the potatoes, skin side down, in a shallow roasting tin & spoon in the meat mixture. Top with the mash & sprinkle with the cheese. Grill until the cheese has melted & the filling is hot.
Serve with steamed green vegetables.
Fry the beef & olive oil until browned.
Add the onions, carrots & celery, & fry until softened. Stir in the tomato purée & the flour. Add the Worcestershire sauce & stock. Simmer for 20 mins until sauce is reduced & thickened. Season.
Boil the potatoes then mash with the butter, cheddar, mustard & a little salt. Put the beef mix in an oven proof dish. Top with the mash & bake for 25-20 mins.
Melt the dripping in a saucepan & fry the onion & garlic until softened. Add the beef & fry for 10 mins or until browned. Stir in the flour, then add the tomatoes, stock, salt, pepper & herbs, bring to the boil, cover & simmer for 15-20 mins.
Turn the beef mixture into a baking dish. Mix together the mashed potatoes & parsnips & add the butter, salt & pepper. Beat well, then spread or pipe over the top of the beef mixture. Bake in a preheated oven 200°C/Gas 6 for 25-20 mins.
Heat the oven to 200C/Gas 6. Melt the margarine in a large saucepan, add the onion, carrot & celery. Fry gently until the onion is soft & lightly coloured.
Add the minced beef & fry over moderate heat for 2-4 mins until browned. Add the stock & tomato puree, oregano & salt & pepper to taste. Simmer for 10 mins, stirring.
Mix the oats with the flour, oregano & grated cheese. Add ¼ tsp salt, then season well with black pepper. Stir in the melted margarine.
Stir the baked beans into the beef mixture & heat through. Transfer to a 1.75l ovenproof dish. Sprinkle the crumble over the top. Bake for 20 mins, until the topping is golden brown.
Heat the oven to 180C/250F/Gas4.
Place all the ingredients in a large mixing bowl & mix thoroughly.
Transfer to a 900g loaf tin & pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper. Bake in the oven for 1hr 20mins.
Remove the paper 15 mins before the end of cooking.
NB. Baking the loaf in a bain marie ensures the meatloaf cooks through evenly & stays moist. If necessary, cook for a further 20-30 min.
Melt the margarine, add the onion & cook until soft. Add mince & brown evenly.
Add the breadcrumbs & lemon juice. Adjust the seasoning.Sift the flour & curry powder into a bowl. Stir in the oil & enough cold water to bind to a firm but manageable dough. Roll out the dough on a lightly floured surface to a rectangle 25x22cm. Spread with mustard to within 2.5cm of the edge & sprinkle with the cheese. Spoon the mince down the centre. Dampen the edges & bring over the filling & seal.
Place seam-side down on a baking sheet. Roll out the trimmings & cut strips to garnish. Brush pastry with milk, arrange the decorative strips, reglaze & sprinkle with sesame seeds. Cut a slit on top & bake at 190°C/Gas 5 for ~20 mins.
Fry the beef & oil in a deep frying pan for 4-5 mins, breaking it up as it browns. Add the onion; fry for 2-2 mins, then stir in the tomato purée & cook for 2-2 mins. Stir in the flour & cook for 1 min.
Add the mushrooms, the stout or beef stock & a couple of dashes of Worcester sauce. Bring to the boil, cover & simmer for 20 mins.
Cool, then turn into a 1litre pie dish. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Cover the the dish with the pastry, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
Cut some leaf shapes out of the pastry trimmings & decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make 2 or 4 slits in the pastry, then brush the pie with the rest of the beaten egg yolk & bake in the oven for 20-25 mins, or until golden-brown. Slice into wedges.
Soak the noodles in warm water for 15 mins. Drain. Cut into 7.5cm lengths.
Heat a wok & the oil until very hot, add the spring onions & garlic & stir fry for 15 secs. Add the meat & stir fry for 8 mins or until it is cooked.
Add all the sauce ingredients except the sesame oil & cook over a gentle heat for about 5 mins. Add the drained noodles & sesame oil & cook for a further 5 mins or until most of the liquid has evaporated. Ladle the noodles into individual bowls, garnish with the spring onions & serve at once.
Preheat the oven to 180°C/gas 5. Put a baking tray & parchment in the oven while it heats.
Mix the mince, chopped onion, butter, mustard & stock. Season.
Roll out the pastry ~4-5mm thick. Cut into 4 ovals.
For each oval:
Put a quarter of the mixture into the centre. Brush the lower edge with some of the beaten egg. Fold the pastry over the filling & seal securely. Decorate the edge of the crust. Cut a hole in the top to allow steam to escape. Egg wash the top & bottom. Place the bridies on the heated baking tray. (The heat helps the pastry stay firm). Bake for 45-55mins.
Chop the onion into 5mm dice. Chop the pepper. Peel & finely chop the garlic.
Add the oil to a pan & on medium heat for 1-2 mins. Add the onions, stirring fairly often, for c. 5 mins, until soft & slightly translucent. Add the garlic, red pepper, chilli powder, paprika & cumin. Cook for 5 mins, stirring occasionally.
Turn the heat up a bit, add the meat to the pan. Keep stirring & prodding for 5 mins or so, until there are no pink bits.
Crumble the stock cube into 200ml hot water. Pour onto the mince mixture. Add the tomatoes, marjoram & sugar. Add the purée & a good shake of salt & pepper. Stir well.
Bring to the boil, stir & simmer gently with a lid on for 20 mins. Check that the sauce doesn’t catch (add a little water if it is drying out). Drain & rinse the beans & stir into the chilli. Bring to the boil, & bubble without the lid for 10 mins (add a little more water if it looks too dry). Replace the lid, turn off the heat & leave for 10 mins. Serve with the soured cream & rice.
Pre-heat the oven to 125C/Gas Mark 2.
Melt the butter in a large flameproof casserole set over a gentle heat. Add the bacon. Once the bacon fat has started to melt, add the onion & cook gently until softened. Tip in the carrot, & cook for 5 mins .Add the celery & cook for 2 mins more.
Crumble the beef into the pan & brown, stirring occasionally to break up any lumps. Season, then stir in the liver & let it cook for another 5 mins.
Pour in the milk & grate a little nutmeg over the top. Simmer gently until almost all the milk has evaporated: ~20 mins.
Pour in the wine & the tomatoes. Stir well. Put the casserole into the oven, with the lid slightly ajar, & cook for at least 2 hrs (4 is even better) until the meat is very tender. Check on it occasionally & top up with a little water if it seems too dry.
Serve with pasta or gnocchi & grated Parmesan or pecorino cheese.
Heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery & onion & fry gently for about 10 mins.
Add the minced meats & stir with a wooden spoon to break them into smaller chunks. Cook for about 15 mins to brown the meat, then add the wine & bubble for a few mins to allow the alcohol to evaporate.
Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste & dilute with a few tbsps of stock. Leave to simmer for 90 mins, adding more stock if the mixture becomes dry.
Then add a little more stock to obtain a smooth consistency. Season to taste with salt & pepper.