Recipe Cards

Ask us for about 1.5kg of beef short ribs.

Method

1. 1Step 1: Heat the oven to 160°C. Season the ribs and dust them with the flour.
2. 2Step 2: Heat the oil in a heavy casserole dish over medium-high heat. Brown the ribs well on all sides, in batches, then set aside.
3. 3Step 3: Pour off most of the fat and turn the heat to medium. Cook the onion, carrot and celery for 8 minutes until soft. Add the garlic and tomato paste and cook for 1 minute.
4. 4Step 4: Pour in the wine and let it bubble for 3 minutes, scraping up the brown bits from the base.
5. 5Step 5: Add the stock, bay leaves and thyme, and return the ribs, bone side up, in a single layer. The liquid should come most of the way up.
6. 6Step 6: Cover with a lid and cook in the oven for 3 to 3½ hours, until the meat comes away from the bone.
7. 7Step 7: Lift out the ribs. Skim the fat from the sauce, simmer it on the stove until it thickens, check the seasoning, and pour it back over.

Ask us for 1.2kg of chuck steak, cut into 4cm pieces.

Method

1. 1Step 1: Season the beef and toss it in the flour.
2. 2Step 2: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Brown the beef in batches and set aside.
3. 3Step 3: Add the rest of the oil and cook the onions, carrot and celery for 8 to 10 minutes until soft and golden.
4. 4Step 4: Stir in the garlic and tomato paste for 1 minute, then pour in the stout and scrape the base of the pot.
5. 5Step 5: Return the beef with the stock, sugar, bay leaves and thyme. Bring to a gentle simmer.
6. 6Step 6: Cover and simmer on low heat for 1½ hours, stirring now and then.
7. 7Step 7: Add the potatoes and simmer, partly covered, for another 45 minutes to 1 hour, until the beef and potatoes are tender and the sauce has thickened.
8. 8Step 8: Check the seasoning and scatter with parsley.

Ask us for a bone-in lamb shoulder, about 2kg.

Method

1. 1Step 1: Take the lamb out of the fridge 45 minutes before cooking. Heat the oven to 160°C.
2. 2Step 2: Make small cuts all over the lamb with a sharp knife and push in the garlic slices and little sprigs of rosemary.
3. 3Step 3: Rub with the oil, lemon zest and juice, and season well.
4. 4Step 4: Lay the onions in a roasting tin, sit the lamb on top and pour in the stock.
5. 5Step 5: Cover tightly with baking paper and then foil. Roast for 3½ hours.
6. 6Step 6: Uncover, turn the oven up to 200°C and roast for 30 minutes more, until browned and the meat pulls easily from the bone.
7. 7Step 7: Rest for 15 minutes, then pull the meat apart with two forks. Spoon the pan juices over.

Ask us for 2 scotch fillet steaks, about 2.5cm thick.

Method

1. 1Step 1: Pat the steaks dry. Heat a heavy frying pan over high heat until smoking hot.
2. 2Step 2: Rub the steaks with the oil and season well with salt.
3. 3Step 3: Cook, turning every minute, for about 4 to 6 minutes in total.
4. 4Step 4: Turn the heat to medium. Add the butter, garlic and thyme, and spoon the foaming butter over the steaks for 1 to 2 minutes.
5. 5Step 5: Take them off at 55°C in the centre for medium-rare (or see the Steak Guide for other doneness).
6. 6Step 6: Rest for 5 minutes, season with pepper, and pour the garlic butter over to serve.

Ask us for 800g of chicken thigh fillets, or ready-made chicken kebabs.

Method

1. 1Step 1: Mix the honey, soy sauce, garlic, ginger and oil in a bowl. Set aside 2 tablespoons for basting.
2. 2Step 2: Add the chicken, stir to coat, cover and marinate in the fridge for at least 30 minutes.
3. 3Step 3: Thread the chicken onto the skewers, not packed too tightly.
4. 4Step 4: Heat the barbecue or grill to medium. Cook the kebabs, turning every 2 to 3 minutes, for 10 to 12 minutes.
5. 5Step 5: Brush with the saved marinade for the last few minutes. Watch closely: honey burns easily.
6. 6Step 6: They are done when the chicken reaches 75°C in the centre.
7. 7Step 7: Scatter with sesame seeds and spring onions.

Ask us for a 2kg rolled pork loin with the rind scored.

Method

1. 1Step 1: Pat the rind completely dry. If you have time, leave it uncovered in the fridge overnight.
2. 2Step 2: Take the pork out of the fridge 45 minutes before cooking. Heat the oven to 230°C.
3. 3Step 3: Rub the rind with the oil and salt, working it into the scoring.
4. 4Step 4: Roast the pork on a rack in a roasting tin for 25 to 30 minutes, until the rind blisters.
5. 5Step 5: Turn the oven down to 180°C. Add the apples, onions and herbs to the tin with the cider, under the rack.
6. 6Step 6: Roast for about 1½ to 2 hours more, until the centre of the pork reaches about 70°C.
7. 7Step 7: Rest it uncovered for 15 minutes, then carve and serve with the apples, onions and pan juices.

Ask us for 8 thick pork sausages.

Method

1. 1Step 1: Put the potatoes in a pot of cold salted water, bring to the boil and simmer for 15 to 20 minutes until tender.
2. 2Step 2: Meanwhile, cook the sausages in a frying pan over medium heat, turning often, for 15 to 20 minutes. Do not prick them.
3. 3Step 3: The sausages are done when the centre reaches 75°C. Keep them warm on a plate.
4. 4Step 4: For the gravy, add the oil and onions to the same pan. Cook over medium-low heat for 15 minutes until soft and golden, adding the sugar halfway.
5. 5Step 5: Stir in the flour for 1 minute, then slowly add the stock and Worcestershire sauce, stirring until it thickens. Season.
6. 6Step 6: Drain the potatoes and mash with the butter and warm milk until smooth. Season well.
7. 7Step 7: Serve the sausages on the mash with plenty of onion gravy.

Ask us for 2 racks of pork ribs (about 2kg).

Method

1. 1Step 1: Heat the oven to 150°C. Mix the paprika, sugar, garlic powder and salt, and rub it all over the ribs.
2. 2Step 2: Wrap each rack tightly in foil and bake on a tray for 2 hours, until the meat is tender.
3. 3Step 3: Mix the barbecue sauce, honey and vinegar.
4. 4Step 4: Unwrap the ribs, brush generously with the sauce and finish on a medium-hot barbecue or in a 220°C oven for 15 to 20 minutes, brushing with more sauce, until sticky.
5. 5Step 5: Rest for 5 minutes, then cut between the bones.