With all the different cuts of beef, veal, lamb, goat and pork, both fresh and cured, there’s a lot to discover in the world of meat cookery. From a simple steak dressed up with an easy sauce to a complex braise or casserole; in soups, salads and sandwiches; for special occasions, picnics or late night snacks, here are some of my favourite meat recipes.
Entrecôte Café de Paris A compound butter is one of the easiest ways to to turn a piece of meat into a meal. It can be as simple as anchovies, garlic or fresh herbs mixed through butter, or as complex as the most famous version: Café de Paris. This butter was created in the early […]
Croque Monsieur Croque monsieur is perhaps just a ham and cheese toastie with a fancy name, but it’s still one of my favourite weekend brunch dishes, and also perfect for those lazy stay-at-home Sunday nights in front of the TV. Its origins are obscure, though some credit a brasserie on the Boulevard de Capucines in […]
Beef Tagliata with Salsa Verde In Italy, steak is usually sliced into strips – bistecca tagliata (tagliata meaning ‘cut’) – which looks much more appealing than a big slab of meat on the plate. It’s often served with a salad of rocket and shaved parmesan but any salad works well (as does the delicious pan-fried […]
Pepper Steak My pepper steak recipe is inspired by one in Elizabeth David’s Spices, Salt & Aromatics in the English Kitchen. I serve it with a salad that has a little sweetness to cut through the heat of the pepper (the watercress, apple & Stilton salad in the below video works well too), but you […]
Spice-rubbed Lamb Backstrap This quick spice rub adds real punch to any red meat. I sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but if I’m short on time plain steamed rice is good too. And in the glass, […]
