- 1 12 ounce boneless Beef round steak, cut 3/4 inch thick
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- 1 14 1/2 ounce can italian-style stewed tomatoes
- 2 medium carrots, sliced (1 cup)
- 2 tablespoons dry Red Wine or water
- 4 medium potatoes (about 1-1/3 pounds), peeled
- 1 tablespoon Olive Oil
- 1/4 teaspoon salt
- 1 clove garlic, minced
MethodCut meat into 4 serving-size pieces. Combine flour and black pepper. Using the notched side of a meat mallet, pound flour mixture into both sides of meat.
- 1 leg of lamb
- 10 garlic cloves, halved
- 3 tbsp vegetable oil
- small bunch thyme
- 100ml lamb, chicken or vegetable stock
- 50g butter
- 10 medium potatoes, cut into 1cm slices
- Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.
- Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.
- After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.
- 2 large sweet potatoes, cut into wedges
- 1 tbsp vegetable oil, plus a little extra
- 1 tbsp sesame seed
- 1 tbsp miso paste
- juice 1 lemon
- 1 tbsp hot chilli sauce (sriracha is nice)
- 1 tbsp mirin
- 2 bavette or other lean steaks (about 200g each)
- large handful watercress leaves, to serve
- Heat oven to 200C/180C fan/gas 6. Put the potato wedges on a baking tray and rub with the oil. Sprinkle the sesame seeds and some seasoning over. Bake for 25 mins or until crisp at the edges.
- In a small bowl, mix together the miso, lemon juice, chilli sauce and mirin. Rub the steaks with a tiny bit of oil and some seasoning. Spoon 1 tbsp of the sauce over each steak and rub into both sides.
- Heat a griddle pan until really hot, cook the steaks for 2 mins each side, or longer if you prefer it well done. Brush more of the sauce over after you turn them. Transfer to a plate, cover loosely with foil, and leave to rest for 5 mins. Serve the steaks sliced, with extra sauce, the potatoes and watercress.
- 1 aubergine, cut into chunky pieces
- 2 courgettes, sliced into half-moons
- 3 mixed peppers, deseeded and roughly chopped
- 2 tsp finely chopped rosemary, plus 4 small sprigs
- 2 large garlic cloves, crushed
- 3 tbsp olive oil
- 4 skinless, boneless chicken breasts
- 250g cherry or baby plum tomato, halved
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.