An elegant spring or summer twist to the traditional Sunday roast, silverside, topside or sirloin joint marinated in rose wine and herbs and served with roasted garlic and red onions for a special family lunch. Serves: 6 Cooking Time: 1 hour 40 minutes (for 3lb lean topside, silverside, or sirloin joint) Ingredients: 1 x 1.3kg/3lb lean topside,… Continue Reading

Festive and impressive centrepiece with roasted kumquat and orange liquor glaze. Serves: 10 Cook Time: 1 hour 40 minutes (for 3lb) Ingredients: 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef or topside joint 30ml/2tbsp freshly chopped tarragon 30-45ml/2-3tbsp extra virgin olive oil 100ml/3½floz orange liqueur Salt and freshly milled black pepper 45ml/3tbsp… Continue Reading

A great beef roast featuring an unsual cut – a boneless rump roast. Great for all festive occasions, including Christmas. The joint is marinated in a delicious Thai-style marinade (containing sweet chilli sauce, lime zest, lemongrass, fresh ginger and a little oil). A great centre-piece. Serves: 6 Cooking Time: 1 hour 15 minutes (for 3lb lean rump roast) Ingredients:… Continue Reading

A centrepiece roast with a spiced crust served with a rich red wine gravy for a special Sunday occasion. Serves: 8 Cooking Time: 1 hour 40 minutes Ingredients: 1 x 2.7kg/6lb lean boneless rib of beef, sirloin or traditional rump roast Salt and freshly milled black pepper 10ml/2tsp ground allspice 10ml/2tsp ground mace 5ml/1tsp ground nutmeg… Continue Reading

A Christmas centre-piece rib of beef coated in crushed peppercorns served with mulled wine gravy. Serves: 10 Cooking Time: 1 hour 40 minutes (for 3lb rib) Ingredients: 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef, sirloin or topside joint 6 medium sized red onions, peeled and quartered Salt For the pepper crust:… Continue Reading

Traditional roast rib or topside joint with a rich stout gravy. Serves: 10 Cooking Time: 1 hour 40 minutes (for 3lb rib) Ingredients: 1 x 1.8kg/4lb lean rib of beef, French-trimmed and chined, boneless rib, or topside joint Salt and freshly milled black pepper Large bunch fresh thyme leaves 15-30ml/1-2tbsp olive oil 15ml/1tbsp plain flour 300ml/½pint stout… Continue Reading

Cooking Time: 8 hours Ingredients:  1 x 1.3kg/3lb lean brisket or silverside joint Salt and freshly milled black pepper 30ml/2tbsp sunflower oil or rapeseed oil 2 red onions, peeled and chopped 300g/10½oz mixed mushrooms, cut into quarters 600ml/1pint good, hot beef stock 30ml/2tbsp tomato purée 15-30ml/1-2tbsp freshly chopped tarragon 30ml/2tbsp prepared chilli sauce, optional 1 x… Continue Reading

This brisket joint is cooked very slowly in a low oven, tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and smoked paprika.  The tender meat is ‘pulled’, before it is shredded to serve. We have served it in a baguette with our homemade cucumber and onion pickle or with creamy mash and the sauce. Serves: 8 Cooking… Continue Reading

A great pub classic recipe with slow cooked boneless beef shin, chestnuts, onions, mustard and stout covered with a layer of puff pastry. Delicious! Serves: 4 Cooking Time: 3 hours 10 minutes Ingredients: 450g/1lb lean boneless beef shin, cut into 2.5cm/1 inch cubes 30ml/2tbsp plain flour seasoned with salt and freshly milled black pepper 45ml/3tbsp rapeseed or… Continue Reading

A familiar steak dish served with the classic creamy Bearnaise sauce. Great for a special supper dish or weekend treat. Serves: 2 Cooking Time: 15 minutes Ingredients: 2 lean sirloin, rump or rib-eye steaks 15ml-30ml/1-2tbsp rapeseed or sunflower oil For the Béarnaise Sauce: 4 black peppercorns, crushed 1 shallot, peeled and finely chopped 30ml/2tbsp freshly chopped tarragon… Continue Reading