I absolutely love the flavours of chimichurri – it adds a massive burst of freshness, heat and saltiness to the beef. You can use the chimichurri with chicken, meaty fish, lamb or pork or over halloumi and, if you like, swap the chicory for sliced radicchio.
Read MoreIf you haven’t made a pho before you are going to love this! It’s so easy to make, fast, delicious and it’s like a hug in a bowl. The warming broth, silky noodles, juicy steak, fiery chilli and aromatic spices and herbs are absolutely delicious. You can swap out the beef for chicken or prawns and add spinach, purple sprouting broccoli or frozen peas in there too if you wish.
Read MoreA warming winter recipe, the French classic beef bourguignon. A family favourite perfect for batch cooking in your slow cooker.
Read MoreDark, good-quality chocolate slow-cooked with beef is brilliant. It might seem a bit odd but it’s a classic combination in French and Mexican cooking. The chocolate adds a fantastic silky texture and deep notes of cocoa.
Read MoreSo what makes it so juicy I here you question? Well, it’s the combination of the Worcestershire sauce, mayonnaise, sautéedonions and egg yolk, it really does make the patty very juicy and bouncing with flavour. I love to cook them up on the BBQ outside even when it’s not that warm, they always just taste so much better but this book is all about easy and quickness so a griddle pan of you have one will work great.
Read MoreThis pie has sublime filling! The idea of making your own puff pastry may not appeal when comfort is the order of the day, so I have made this pie with a ready-made butter puff pastry. I serve these pies with slow-cooked red cabbage.
Read MoreA hearty, warming, slow-cooked beef casserole filled with the flavours of smoky pancetta, earthy chestnut mushrooms and shallots plumped with the stewing juices is the best gift you can give to yourself for supper during these cold evenings.
Read MoreOn a glorious summer’s evening there’s nothing better than gettingan aged steak on the barbecue and cooking in the garden with the sun shinning on your face. It’s so easy, fast and cooked right it can be so delicious! I love to serve my steaks with flavoured butters that I can also pop on my baked potato. Two of my favourites are Chilli, Coriander & Lime,and Tarragon & Horseradish. They both take about five minutes to prepare and they can be prepared a day or two ahead.
Read MoreSo what makes it so juicy I here you question? Well, it’s the combination of the Worcestershire sauce, mayonnaise, sautéedonions and egg yolk, it really does make the patty very juicy and bouncing with flavour. I love to cook them up on the BBQoutside even when it’s not that warm, they always just taste so much better but this book is all about easy and quickness so a griddle pan of you have one will work great.
Read MoreContinuing my St Patrick's Day inspiration - Grilled Steak with Guinness Peppered Sauce and Rosemary & Sea Salt Roasties - melt in the mouth steak with a luscious creamy peppered sauce that has delicious notes of Guinness and crispy rosemary sea salt potatoes to dip into the sauce. Heaven!
Read MoreIt brings me on a taste-scape to one of those fabulous French bistros in Paris! This classic dish is made easier and quicker with a simple 10-minute buttery, herby sauce to serve alongside the juicy steak.
Read MoreThis charred juicy steak wrapped with silky pasta and creamy nutty mushrooms with flavours of garlic and rosemary is amazing!! And takes about 15 minutes to make.
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