This is Tuscany on a plate: rare, grilled steak, creamy white beans and fresh rosemary. To finish this off, drizzle a good amount of the best extra virgin…
Print Recipe Beef medallions with red wine jus and duchess potatoes Serves: 6 Cooking Time: 1 hour Ingredients DUCHESS POTATOES 500g potatoes 150g butter 1 egg salt and freshly ground black pepper, to taste RED WINE JUS 30ml (2 tbsp) olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves
The humble Cornish pasty enjoys a quirky history and has recently been proclaimed a ‘protected food’ by the European Union because of its enduring and quintessential ‘Britishness’. Miners in…
If you don’t already add whiskey to most of your food, these slow-roasted Irish whiskey and thyme sticky beef short ribs will convince you to start doing so.…
This isn’t your average pub steak and egg. Steak, egg and onion mash with a red wine jus is a sohpistictaed spin on a traditional favourite that doesn’t sacrifice…