COOKING METHOD

1. Lay out your piece of bavette & cut it open lengthways like a book, taking care not to make any holes!
2. Smear tomato puree all over the inside of the bavette, then grate black pepper and sprinkle of salt.
3. In layers add the parma ham, spinach & rocket & cheese.
4. Roll up very carefully starting from the bottom keeping it as tight as possible. Then tie with butchers string.
5. Sear the outside of your stuffed bavette in a frying pan ensuring it is all brown.
6. Pop in the oven until internal temperature reaches 54°C this is for medium cooked.
7. Take out of oven & rest for 10 minutes then slice and serve. We love this with homemade chips and a simple green salad!

COOKING METHOD

1. Heat fat or oil in deep frying pan on medium to high heat.
2. Put your beef in the seasoned flour & fry in pan sealing the beef until brown all over.
3. Place beef in casserole dish while you fry onions in remaining fat/oil for 10 mins.
4. Add all dry ingredients to onions and fry for 2 mins.
5. Add tomatoes, beef stock & sugar & simmer for 5 mins.
6. Add to your beef in the casserole dish give it a good mix then pop the lid on & cook in oven low & slow for around 5 hours or until the beef is tender & falling apart.
7. I serve this with some homemade flat breads & onion bhajis but it's equally good with rice.
8. Enjoy

COOKING METHOD

1. Chop onion & fry until soft then add mince & fry until browned
2. Season with salt, white pepper & cracked black pepper.
3. Add beef stock & simmer for an hour.
4. Take off heat & let cool down, mix in left over veg & put in fridge to go cold.
5. An hour before wanting to eat for dinner take mince & mixed veg out of fridge & pop your rolled out pastry over the top of your pie dish, pinch the edges & using left over pastry decorate.
6. Wash with a beaten egg & pop in oven at 180° for 30-45 mins.... eat with extra veg of your choice!
7. Enjoy

COOKING METHOD

1. Start with a steak which is already at room temperature.
2. Heat a heavy-based grill pan as hot as you can get it.
3. Oil the steak with olive oil and season with salt, rubbing the oil and salt into the meat.
4. Place the steak in the pan (no extra oil needed) and it cook for 20-30 seconds, and keep turning until it’s as cooked as you like it (see times above). You might also like to sear the sides to make the fat more crispy.
5. Let the steak rest on a cold plate for 3-4 minutes.

COOKING METHOD

1. Brown off slices of beef shin, half to one slice per person in a wide casserole dish with a knob of butter, once browned on both sides remove the meat to a plate.
2. Soften the following diced vegetables, 2 onions, a stick of celery, 4 cloves of garlic and 2 carrots in the pan with a little butter for 10 minutes. Add 2 bay leaves and a sprig each of thyme and rosemary.
3. Deglaze the pan with half a bottle of good red wine, add the slices of shin and 4 quartered and cored pears, top up with a litre of beef stock. Leave to cook with the lid on at 160 deg C for 4 hours until the beef is starting to soften, then remove the lid and cook for another hour, the sauce should start to thicken a little.
4. Remove from the oven and swirl in a couple of tablespoons of sour cream, a teaspoon of mustard and sprinkle over some finely chopped flat leaf parsley.
5. Serve ladled generously over mashed potato, making sure everyone gets some of the soft meat and sweet pear.

This recipe was written for us by a lovely friend called Marcus Bawden, who also writes a fantastic food blog called Country Wood Smoke.

COOKING METHOD

1. Cut the streaky bacon into small pieces and fry in a small amount of beef fat
2. Throw in the chopped onions and fry. When browned, put the onions and bacon into a casserole dish and put to one side.
3. Add white pepper, salt & black pepper to your flour, mix, then season the shin
4. Fry in the beef and bacon fat left in your pan and when browned nicely add to your casserole dish
5. Meanwhile boil the kettle and in a jug measure 250ml of water, sprinkle in your stock cube and mix in red wine and herbs
6. Finish browning the shin pieces then pour over the stock, stir round then pop the lid on and put in your oven, around 150°C for around 6 hours. I tend to make this late morning then check every hour, giving it a stir.
7. The last hour of cooking, turn the oven up to 180°C and pop in some roast potatoes in some beef fat so everything gets a blast!
8. If your stew is ready, you can take it out of the oven and pop it on the table. It will stay hot for ages in the casserole dish with the lid on!
9. Enjoy xx