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.
A rich and smoky aubergine sauce, perfect as a side for lamb, hogget, mutton, chicken, or beef. Charred over the BBQ for deep, authentic flavour.
Glorious rump steak, plus bread and garlic, both cooked in beef fat…sounds good, right?
A hearty, comforting dish that’s perfect for any time of day. Salt beef hash combines tender pieces of salt-cured beef with crispy potatoes, onions, and a touch of seasoning, all pan-fried to golden perfection. Serve with a fried egg on top or a dollop of mustard for an extra flavour boost.
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!
When done right, this Denver steak recipe delivers exceptional flavour, juiciness and texture. Simply pan-cooked, basted in butter, and finished with rich bone marrow.
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.