Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
Such a mighty steak deserves a mighty garnish, and here, in peppercorn sauce and triple-cooked chips, we have two of the mightiest steak garnishes going.
A recipe that is so easy to pull together. Lamb neck fillets are a cut with the versatility to be meltingly delicious when slow-cooked or cooked to medium.
Very nearly, but not quite, an eggs benedict. Instead of sliced ham, we’ve opted for crisp streaky bacon. Those with a penchant for brunch, this one’s for you.
Bone marrow is basically pure indulgence. Roasted and then topped with this parsley and garlic crumb, these canoes make a cracking side to a steak dinner.
Perfect for a slow Sunday morning. These potato scones are a curious little thing, served with flaked ham hock, a runny poached egg, and lots of chopped chives.
Essentially a large ribeye steak on the bone, this tomahawk is the perfect cut to cook over coals. The smoke and fat combine to produce a little bit of magic.
Here, rare roasted topside of beef is sliced and served cold with a dressing of tuna, anchovies and capers. A wonderful lunch for many to share.