Butler’s steak or flat iron steak is not often seen on menus. It’s taken from the shoulder, has an intense flavour but also has a tough membrane running through it that has to be removed, hopefully by an obliging butcher. … Read More
This recipe is quite dear to me as it was my first published recipe in Olive Magazine. I had originally written it as a starter but I recently served the beef in canape form and they were gobbled up within … Read More
Being a devoted carnivore and a confirmed greedy git to boot, one of my favourite snacks in which to indulge is a steak and onion baguette with just a little rocket and a great big dollop of Maille Dijon mustard. … Read More
I don’t think quite so many belts have had to be tightened in a long while and whilst many people have had to put meat into a Dickensian ‘luxury’ category, there are many ways to make meat go further. The … Read More
My mate Billy at uni had an Italian mum whose Lasagna was legendary. She passed on the recipe to me and I am eternally grateful to her. Serves 6 – 8 1 kilo of best quality mince 1quantity of bechamel … Read More
This hearty South America dish is normally served at big family gatherings where it’s cooked outdoors in a huge pot suspended over a wood fire. This recipe is for the “kitchen” based cook. This should be enough to feed four … Read More
There are simply hundreds of recipes for Empanadas, a meat filled pastry which is eaten all over Southern Europe, Latin America and parts of South East Asia. The filling for this particular pastry hails from Mexico and uses poblano chilies … Read More
One of our daily regulars in the cafe had barely popped his head through the door when he blurted his order – ‘stew!’. It is a firm favourite in the cafe and all it needs is a large, creamy dollop … Read More