As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I'm pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that... read recipe
There's nothing better than a homemade burger. Everyone loves them, they're easy to make and, if made with quality, fresh ingredients (and not over laden with greasy stuff), they certainly don't have to be unhealthy, especially if served with a salad. Once... read recipe
To make one sandwich, spread some Italian herb pesto over 2 of your slices of bread. Drape some nice thin slices of cold rare roast beef and a few salad leaves on top of one of the slices. Sprinkle with salt and pepper, then squash the filling down with the... read recipe
If you're looking for a recipe to braise beef, then we have something mouth-wateringly special for you. It may take a fair while to cook but the end result is divine, trust us! Heat the oil and butter in a large heavy-based pan over a high heat. Season... read recipe
Warm your cockles with this hearty Irish beef stew - we think it's really tasty with mashed potatoes or herby dumplings. And if you make double, you can freeze it too! Heat 2 tablespoons of oil in a large, flameproof casserole. Add the shallots or small... read recipe
You are going to love this slow-cooked stew recipe, because it's so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you're often told... read recipe
Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side. Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander... read recipe
Carpaccio is very thinly sliced raw meat. I like mine Italian-style, with the meat sliced a little more thickly. This makes it a bit more rustic and you can really taste the quality of the meat. I also like to sear the meat very quickly before slicing it up,... read recipe
I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavors time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this... read recipe
Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a pinch of salt and rub all over. Place in a really hot frying pan and sear on all sides. Add... read recipe