My steak tartare is deeply savoury, rich and restorative, made with rump steak or beef fillet tail, anchovy, Dijon mustard, cognac and plenty of black pepper.
Recipes 213 Recipes
Bavette et Sauce Saint-Marcellin
A Lyonnais bouchon classic, pairing bavette steak with a creamy Saint-Marcellin sauce whose gentle acidity works beautifully with a well-flavoured cut of beef.
Lamb Merguez-Frites Baguettes
Henry Harris’ merguez-frites baguettes bring together spicy lamb merguez, aïoli, crisp chips and baguette for proper late-night sustenance.
Wild Garlic Sausages with Champ Mash, Spring Greens & Onion Gravy
Wild garlic sausages with champ mash, spring greens and onion gravy. A seasonal take on sausage and mash, with fragrant wild garlic folded through buttery champ and served with rich onion gravy.
Easy One-Pot Chicken & Sausage Jambalaya
Jambalaya might just be my desert island meal. This Creole-style version combines chicken, Texan-style hot link sausages and prawns in a deeply satisfying one-pot dish.
Chicken Breasts with Fennel, Butter Beans & Harissa
This dish came about through a happy midweek accident. I had planned a Thai noodle salad, but missing herbs forced a change of direction. A quick rummage through the fridge revealed fennel, garlic, butter beans and a little homemade harissa, and the result was a wonderfully light yet satisfying chicken dish, full of warmth and spring flavour.
Lamb Birria with Ancho, Guajillo & Lime
Lamb birria made with boneless shoulder, slow-cooked with Mexican chillies and spices. A deeply flavoured and comforting dish, best served with warm tortillas, onion, coriander and lime.
Roast Rump of Beef with Cep & Potato Gratin & Parmesan Salad
A roasted rump of beef with fresh ceps, layered potatoes and a crisp Parmesan salad. Simple elements that naturally belong together, delivering a dish with real clarity.
Chicken Breast with Mashed Potato & Dijon Mustard Sauce
Roast chicken breast with Dijon mustard sauce, buttery mash and fresh herbs. A comforting, French-inspired dish with depth and balance.
Chicken Burger with Saffron Aïoli
A proper fried chicken burger. Brined, buttermilk-soaked thighs, saffron aïoli and crunchy lettuce, served in a soft brioche bun.
Haunch of Venison with Quince & Cranberries
Inspired by the wild landscapes of Slovenia’s Bohinj region, this slow-cooked haunch of venison combines tender meat with quince, cranberries and herbs. A fragrant, hearty dish that captures the essence of Balkan mountain cooking.
Ražnjići
This version of ražnjići pairs tender marinated pork with apples and plums, inspired by the flavours of the Balkan autumn. Grilled until golden and served with herbs and onions, it’s simple and deeply satisfying.