This classic British recipe by Elaine Paige uses suet pastry, lean stewing steak and a rich, thick stout gravy. Serve with creamy mash and fresh greens
- 2 ½ tbsp dripping or vegetable oil
- 2 onions, halved and sliced
- 1 large carrot, diced
- 2 bay leaves
- 2 tbsp plain flour
- 1 tsp English mustard
- 400g diced lean stewing steak
- 2 kidneys (about 150g), halved, cored and cut into chunks
- 200ml stout
- 200ml strong beef stock
- mashed potato and greens, to serve
- 300g plain flour
- 1 tsp baking powder
- 150g beef suet
- soft butter, for greasing
- chopped parsley (optional)
MethodFry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden.
- 2 tbsp olive oil
- 140g pack cubed pancetta
- 1kg braising steak, cubed
- 4 tbsp plain flour
- 1 bottle red wine or 750ml beef stock
- 4 thyme sprigs
- 600g whole shallots
- 2 tbsp redcurrant or cranberry jelly
- 1 tbsp red wine vinegar
- 1 egg yolk
- 350g plain flour
- 1 tbsp English mustard powder
- 200g butter, frozen
- Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.
- Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.
- To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.
- Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.
- Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.
- 300ml pot double cream
- 600ml milk
- 4 eggs
- 100g golden caster sugar
- 1½ tsp vanilla essence
- 8 hot cross buns
- 40g soft butter
- 100g marzipan, cubed
- 3 tbsp chunky marmalade
- icing sugar, for dusting
- Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.
- Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.
- Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.
- Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.
- 100g dried breadcrumbs
- 100g dark chocolate, chopped
- 100g demerara sugar
- 85g butter
- 3 tbsp maple syrup
- 4 ripe pears, peeled, cored and cut into chunks
- Heat oven to 190C/170C fan/gas 5. Mix the crumbs, chocolate and sugar. Melt the butter with the maple syrup, then stir into the dry ingredients.
- Put the chopped pears in a 1-litre shallow ovenproof dish. Spoon over the chocolate mixture, then roughly spread to cover the pears. Bake for 25-30 mins. Cool for 10 mins, then serve on its own or with vanilla ice cream or yogurt.