A dish inspired by the cuisine of that remarkable cultural and gastronomic enclave that sits part in Spain and part in France — the Basque country.
A dish inspired by the cuisine of that remarkable cultural and gastronomic enclave that sits part in Spain and part in France — the Basque country.
Rump is one of my favourite cuts from a sheep. Here, cooked over coals and served with courgettes slowly braised in olive oil and a bright green olive dressing.
A simple salad centred around a much-underused cut. A pig’s ear is fantastic value and in this incarnation is tantamount to strips of crackling.
Glorious rump steak, plus bread and garlic, both cooked in beef fat…sounds good, right?
If you are looking for something fun to do with salt beef, you’ve come to the right place. Add a couple of fried eggs, and you have a perfect weekend brunch.
A thick-cut steak from the sirloin, with a solid covering of fat, is a perfect sharer. Offer it up with a sumptuous combo of creamy beans and tangy radicchio.
This might sound a little strange if it is something that you have never come across before — it certainly blew my mum’s mind when I told her I was cooking it.
Wonderful, whole, slow-reared chicken, deboned, and stuffed with that most evocative of spring ingredients; wild garlic (along with some minced chicken thigh and smoked lardo).
This will give your roast chicken a simple yet creative twist. Serve with buttery mashed potato and a classic chicken gravy. Wilt wild garlic leaves through the gravy just before serving. Deliciously lazy!
The bone marrow butter is a little bit of work, but makes for a great steak accompaniment. If you wanted to double up the recipe, it freezes very well.
I think you will find this steak a bit of a revelation. Paired with a punchy anchovy and caper mayonnaise, this makes for a quick and relatively easy supper.