Also known as hanger steak, this cut packs a lot of flavour and is best cooked rare to keep it tender - a succulent supper for two
- 85g butter
- 400g piece of onglet steak, trimmed into a neat 'fillet', trimmings reserved and chopped
- 2 banana shallots, 1 finely chopped, 1 finely sliced into rings
- 1 thyme sprig
- 1 bay leaf
- ½ tsp plain flour
- 300ml red wine
- handful finely chopped parsley, to serve
- Dijon mustard, to serve
MethodScatter over the flour, cook for a few mins until pasty, then pour over the wine and boil until reduced by half and slightly syrupy. Strain the sauce through a fine sieve into a jug and set aside until needed. Can be made up to 2 days in advance, covered and chilled.
- 4 ducks legs
- ½ tsp five spice powder
- bunch of rosemary sprigs
- 4 fat garlic cloves
- half a bottle of red wine
- 2 tbsp redcurrant or quince jelly
- Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
- Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.
- 2 tbsp olive oil
- 8 chicken thighs, on the bone
- 1 red pepper, seeded and quartered
- 1 green pepper, seeded and quartered
- 2 garlic cloves, finely chopped
- 1 leek, trimmed and thickly sliced
- 225g cooked ham, cut into chunks
- 1 tsp paprika
- 300ml red wine
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2 sprigs fresh thyme or ½ tsp dried
- 2 tbsp chopped fresh parsley, to serve
- Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
- Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.
- Cut the meat into large slices, about 8cm square. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
- Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
- Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
- Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.