Henry Harris


Beef Recipes, Recipes

Onglet aux échalottes

Difficulty Easy

This is a classic bistro dish and sits nicely with pommes frites or crunchy roast potatoes cooked with duck fat and garlic. A glass or two of Côtes-du-Rhône would be a good idea too.

Aioli in a bowl, served inside pork rolls.
Stocks & Sauces

Aïoli recipe

A thick, punchy unctuous ointment to serve alongside meats from the barbecue. Bavette, any form of chop, Merguez and lamb steaks or a herb-fed chicken that has been spatchcocked and slow grilled.

Sliced medium-rare steak covered in green peppercorn sauce.
Stocks & Sauces

Green peppercorn sauce recipe

Cooks in 40 minutes

This an ideal accompaniment to a sirloin steak or in a jug alongside a sharing Porterhouse. It also pairs beautifully with veal and pork chops especially if some fresh tarragon is added at the end.

Recipes, Lamb Recipes

Butterflied leg of lamb

Cooks in 1 Hours, 30 Minutes Difficulty Medium

It’s never too late in the year to barbecue. I’ve yet to cook Christmas lunch on mine but New Year’s Eve dinners at home have often seen the barbecue fired up.

In the Eastern end of the Mediterranean lamb cooked over wood and charcoal is a natural part of life. The effect that the smoky heat has on marinated and spiced lamb gives a finished result of char, sweetness and spice that takes some beating.