Ingredients (2 servings) 250g Haggis, thinly sliced 150g dried pasta 1 small onions, peeled and chopped 1 clove garlic, crushed 1 stick celery, diced 1 small courgette, diced 1 x 400g tin chopped tomatoes 1 teaspoon mixed dried herbs 110g white, tangy cheese oil for frying Method Preheat the oven to 200C/Gas 6/fan oven 180C. […]
Whether your preference is a butter-soft fillet steak, tasty sirloin or thrifty cut like bavette or skirt, care and attention should be paid when cooking your beef. With only a few minutes leeway between rare and well-done, timing is key. We’ve put together some tips to help you from start to finish. Select your best […]
Ingredients 1-1.4kg/2-2.3lb boned and rolled brisket 5 tbsp vegetable oil large knob of butter2 large onions, halved and sliced 2-3 celery sticks, finely chopped 2 carrots, sliced 200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced 500-550ml bottle brown ale or stout a few fresh thyme sprigs 2 bay leaves 1-2 tsp light muscovado […]
Ingredients 1kg silverside or topside of beef, with no added fat (see tip, below) 2 tbsp olive oil 8 young carrots, tops trimmed (but leave a little, if you like) 1 celery stick, finely chopped 200ml white wine 600ml rich beef stock 2 bay leaves 500g onions a few thyme sprigs 1 tsp butter 1 […]
Ingredients For the turkey 5-5kg oven-ready turkey, neck and giblets removed 1 quantity Sausage & Bramley stuffing (see recipe, ‘Goes well with’) 1 large onion, quartered 1 lemon, halved a few bay leaves 85g soft butter 10 rashers streaky bacon 150ml dry white or red wine For the make-ahead gravy 1 tbsp olive oil 1 […]
