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
This simple and nutritious dish is eaten all over Colombia. More often than not it is served with rice, as is pretty much every dish in Colombian cuisine; as I like to say ‘arroz con todo y todo con arroz’. … 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
With Autumn fast approaching, I can’t think of a nicer way to spend a Sunday then with a gaggle of pals sharing a rib of beef. However, there is something quite delicious about roasting a large slab of sirloin. Push the boat out … 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
Beouf Bourguignon in a pressure cooker?? I think not I said snottily to my biz partner Zi. Aren’t you supposed to take half a day to cook the perfect French stew? On top of the stove, then in the oven for … 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