Recipes

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Recipes

Beef Wellington

Ingredients

1 kg/2lb 4 oz middle cut beef fillet, trimmed
¼ bunch of thyme, finely chopped
sea salt and freshly ground black pepper
For the Duxelles
55g/2oz butter
1 clove of garlic, finely chopped
500g/1lb 2oz flat field mushrooms, finely chopped
a few drops of truffle oil
1 tbsp finely chopped parsley
For the 'Wellington'
English mustard, to taste
500g/1lb 2oz block puff pastry
1 egg, lightly beaten, to seal the pastry
melted butter, to glaze

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Season the beef with the thyme, sea salt and pepper and rest for 30 minutes.
3. Heat a pan and sear each side of the beef until golden brown.
4. Allow to cool to room temperature.
5. For the Duxelles, sweat the butter, garlic and mushrooms in a pan over a low heat until all the moisture evaporates.
6. Add the truffle oil and parsley, and season to taste.
7. Remove from the heat and allow to cool to room temperature.
8. Smear the beef with an even coating of English mustard.
9. Lightly dust a sheet of baking paper with flour.
10. Roll the pastry so it is a little wider than the beef, and the beef can be completely rolled in pastry.
11. Place the pastry so the longest half is facing you.
12. Spread the Duxelle mixture evenly over the half of the pastry closest to you.
13. Place the beef on top of the mushroom mix.
14. Roll the beef up in the pastry, leaving a slight overlap of 3cm/1¼in. Brush this with beaten egg and seal.
15. Trim the ends of the pastry so they are flush with the beef.
16. Cut a sheet of baking paper to the size of the beef Wellington.
17. Place the beef Wellington on the paper, lightly brush the top with melted butter and refrigerate for 30 minutes.
18. Put the beef Wellington in the oven and cook for 25 minutes or until dark golden in colour.
19. Serve with steamed spinach or roast vegetables of your choice.

Roast loin of pork with crackling and cider gravy

Ingredients

For the pork
2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat)
salt
3-6 banana shallots
250ml/9fl oz dry cider
For the cider sauce
570ml/1 pint dry cider
500ml/18fl oz chicken stock
1 heaped tsp honey
1 heaped tsp wholegrain mustard
salt and freshly ground black pepper
2 tbsp double cream (optional)
To serve
fresh sage leaves (optional)

Method

1. Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife.
2. Preheat the oven to 180C/350F/Gas 4.
3. Dry the pork thoroughly with kitchen towels and rub all over with salt.
4. Place the pork and any trimmings into a roasting tin.
5. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin.
6. Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary
7. After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork).
8. Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper.
9. Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters.
10. At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly.
11. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce.
12. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves.

Sausage casserole with beans

Ingredients

For the tomato sauce
6 tbsp olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 red chilli, deseeded and chopped
2 x 400g/14oz tins plum tomatoes
salt and freshly ground black pepper
For the beans
250g/9oz dried cannellini beans, soaked overnight or a 410g/14oz tin, drained and rinsed
3 cloves garlic, squashed with skin left on (if using dried beans)
3 sprigs sage leaves, plus extra to serve (if using dried beans)
pinch salt
For the sausages
1 tbsp olive oil
12 good-quality sausages

Method

1. To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic.
2. Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.
3. Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.
4. For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside.
5. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve.

Braised Lamb Shanks

Ingredients

To prepare the lamb shanks
4 lamb shanks
3 garlic cloves, sliced into 4 pieces
4 sprigs fresh rosemary, sliced into 3 pieces
4 anchovy fillets, sliced into 3
To cook the lamb shanks
3 tbsp olive oil
4 banana shallots, finely chopped
3 garlic cloves, finely sliced
300ml/11oz red wine
400g/14oz canned whole tomatoes
3 fresh tomatoes, roughly chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
250g/9oz cooked butter beans (or canned butter beans, drained and rinsed)
2 tbsp red wine vinegar
750ml/1 pint 6fl oz beef stock
salt and freshly ground black pepper

Method

1. Preheat the oven to 140C/280F/Gas 1.
2. To prepare the lamb, using a sharp knife, make three small incisions in each of the lamb shanks.
3. Secure together a piece of garlic and rosemary by wrapping an anchovy third around them and insert this into one of the incisions in the lamb, pushing in firmly. Repeat to use up all the garlic, rosemary and anchovy.
4. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of the olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.
5. Meanwhile, heat a large ovenproof casserole dish until hot and add the remaining olive oil, shallots and garlic.
6. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned.
7. Add the red wine and bring to the boil.
8. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil.
9. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.
10. Bring to a simmer, cover and place in the oven to cook for 3-4 hours, or until the meat is meltingly tender and falling off the bone.