Ingredients

• 1 tbsp capers
• 500g potatoes
• salt and pepper
• 1 garlic clove
• 30g pitted black olives
• 100g spring greens
• oil for frying
• 250g cherry tomatoes
• 25g butter
• 20g Parmesan
• splash of milk (optional)
• 2 rump steaks
• 100ml red wine
• 1 tsp herbes de Provences
• 1 tbsp red pesto
• ¼ tsp chilli flakes – add to taste

Method

Prep time: 10 min

Cooking time: 20 min

• Put the capers in a mug of cold water to soak. Boil a kettle. Peel and dice the potatoes into 2cm chunks. Transfer the potatoes and a good pinch of salt to a medium saucepan. Cover well with boiled water. Bring to a low boil. Cook for approx. 10 mins, until tender, while you continue.
• Peel and chop the garlic. Roughly chop the olives. Strip the spring green leaves off their stalks. Layer up the leaves, roll into a cigar shape, then thinly shred. Put the spring greens in a small saucepan with a drizzle of oil – set aside for now.
• Drain the potatoes. Leave them in the colander while you halve the tomatoes, then put them back in their saucepan and mash with the butter and Parmesan. If you like, add a splash of milk if you have some. Cover with a plate or lid.
• Lightly oil and season the steaks. Heat a frying pan until very hot. Fry the steaks for 1½-2 mins on each side for mediumrare, slightly longer for more well-done. Transfer to a plate.
• Drain the capers. Add 1 tbsp of oil to the frying pan. Fry the tomatoes on a medium-high heat for 2 mins, until starting to soften. A bit of colour is good. At the same time, heat the spring greens pan on a medium heat. Add a splash of water to help them along if needed. Season to taste. Put a lid on and leave aside (the steam will keep cooking them).
• Stir the garlic into the tomatoes. Add the wine. Let it bubble and reduce by ½. Stir in the herbes de Provences, olives, capers, red pesto and chilli flakes, to your taste. Reduce the heat and simmer for 1 min more. Add a splash of water to thin the sauce if needed (we used 2 tbsp). Season.
• Serve the mash, spring greens and steaks with the sauce.

Recipe by www.riverford.co.uk

Ingredients

• For the Kebabs
• 750g sirloin steak, cut into 2.5cm cubes
• 3 garlic cloves, minced
• 1 tbsp liquid seasoning (or dark soy sauce)
• 3 tbsp groundnut or vegetable oil
• 100g roasted unsalted peanuts (or almonds)
• 1 tbsp onion powder or 1 ½ tbsp onion granules
• 1 tbsp paprika
• 2 tsp mild chilli powder
• 1 tsp white pepper
• 1 tsp ground allspice
• ¼ tsp cayenne pepper or red pepper powder (more or less to taste)
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• For the Tomato Salad
• 3 large ripe vine tomatoes, cut into wedges
• ½ cucumber, cut into slices
• ½ red onion, finely sliced
• 1 small green chilli (optional), seeds removed, chopped
• 2 tbsp chopped coriander
• juice of ½ lemon
• To Serve
• warm pitta or flatbread
• lemon wedges

Method

Place the peanuts in a food processor or coffee grinder and pulse a few times until they are finely chopped. Be careful not to grind them to a paste. Place in a bowl with the onion powder, paprika, cayenne, chilli powder, allspice and salt and pepper and mix well.

Place the meat in a bowl and add the oil, liquid seasoning and garlic. Mix well. Sprinkle over three quarters of the spice mix and toss to coat well. Cover and leave to marinate for an hour or cover and chill to marinate for longer if you have the time.

When ready to cook, thread the beef onto skewers and drizzle with a little oil.

Heat a griddle or frying pan over a medium heat and cook for 10-12 minutes or until cooked to your liking, turning until lightly charred on all sides. Alternatively preheat the oven to 200C/180Cfan/Gas 6 and place the skewers on a foil-lined baking tray, drizzle with oil and bake for 12-15 minutes or until cooked to your liking, turning half-way.

Meanwhile, place the tomatoes, cucumber, onion slices, chilli and coriander in a bowl and toss together and season with salt. Squeeze over some lemon juice to taste.

When the kebabs are cooked, sprinkle over some of the remaining spice mix. Serve with a squeeze of lemon and alongside the tomato salad and warmed flatbread.

Recipe by www.ainsley-harriott.com

2 Steaks of your choice

60g Watercress, chopped

1 Onion, chopped

150g bulgur wheat

2tbsp Tomato puree

200g Tomato, diced

1tsp ground cumin

10g Fresh Mint, chopped

Salt & Pepper

Olive Oil

For the Mojo Verde:

30g Coriander

30g Watercress

2 cloves garlic

Juice of 2 limes

1tsp ground cumin

1 Chilli pepper

2 tsp white wine vinegar

2tbsp Olive oil

Salt & pepper

Method

1. For the sauce, add all ingredients to a food processor and blend. You can liquidise for a smoother texture if preferred.
2. For the tabbouleh, add the bulgur wheat to a heat-proof dish and cover with double the amount of boiling water. Meanwhile, fry the onion in a pan with a little olive oil. As the onions begin to soften, add a pinch of salt and the tomato puree.
3. The bulgur wheat should have absorbed all the water by now and be cooked – add the onions and set aside.
4. Season the steaks with salt & pepper on both sides. In a hot frying pan, seal the steaks on all sides before cooking for 1 min 30 sec – 2 mins on each side. Allow to rest.
5. To the cooled bulgur wheat and onions, add the tomatoes, watercress, cumin and mint. Stir to combine.
6. Slice the steak before serving ­– you can plate up individually, but this makes a great sharing platter with the addition of some flatbreads!

Recipe from www.thewatercresscompany.com

Ingredients

1 nice piece of your favourite steak

80g watercress

100g Cherry tomatoes, halved

1 red onion, thinly sliced

100g green beans

Pinch pine nuts

For the dressing:

2tbsp vinegar – white wine

1tsp honey

2tbsp cocoa powder

2tbsp olive oil

1tsp your favourite chilli paste

Method

1. Grill the steak to suit your preference, a couple of minutes each side should be ideal for a nice steak. Allow to cool slightly before slicing.
2. Cook the green beans in a little salted boiling water until fork-tender.
3. Assemble all your ingredients on a plate, leaving the sliced steak until last.
4. Whisk together all of the dressing ingredients apart from the olive oil – once combined, continue whisking as you drizzle the oil in. Pour over the salad.
5. Serve immediately.

Recipe from www.thewasabicompany.co.uk

Ingredients

• 4 pieces of osso buco 
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stick of celery, finely chopped
• 4 cloves of garlic, left in their paper and lightly squashed
• 200ml dry white wine
• 200ml chicken stock
• a splash of olive oil
• 4 sprigs of thyme
• 1 tbsp plain flour
• a knob of butter
• salt and pepper

FOR THE GREMOLATA

• finely grated zest of 1 lemon
• 1 clove of garlic, crushed
• a big handful of flat-leaf parsley
• pinch of flaky sea salt

Method

1. Preheat the oven to 140˚C fan. Season the flour and use it to coat both sides of the meat. Heat a good glug of oil in a wide-based casserole (ideally you want the meat to lie in a single layer) and brown the osso buco until crispy and golden. Remove from the pan and set to one side.
2. Melt the butter in the pan, then add the onion, carrot and celery, sizzling it over a moderate heat until it starts to soften but not brown. Stir in the garlic cloves and thyme.
3. Return the meat to the pan and pour the wine in beside it. Turn up the heat and let the wine bubble up for a minute or so to let it reduce slightly before you add the stock. Bring everything back to a simmer before adding some seasoning, covering the dish and popping it into the oven.
4. Cook for at least 2hours, making sure you check it every so often to ensure the meat is still covered by liquid. If it’s evaporating to quickly you can top it up with a little extra stock or water. 
5. To make the gremolata, finely chop the parsley with a large knife or mezzaluna. Mix in the garlic, lemon zest and sea salt until thoroughly combined.
6. Serve the osso buco on top of a bed of saffron-scented risotto with the gremolata on the side. 

400g button mushrooms

600g beef

1 tbsp olive oil

1 onion, chopped

3 garlic cloves, crushed

2 large carrots

3 rosemary stalks

1 bay leaf

2 tbsp balsamic vinegar

2 tbsp tomato paste

1 can chopped tomatoes

400ml beef stock or water

400g can green lentils

1 Heat a tbsp of olive oil in a large frying pan over a high heat and brown the beef, remove from the pan with a slotted spoon and set aside.

2 Add another tbsp of olive oil and the mushrooms and cook until crispy and browned on the outside.

3 Reduce the heat and add the onions, garlic, carrots, bay and rosemary. Cook until the onions have softened, about 10 mins.

4 Turn the heat up and add the balsamic, tomato paste and chopped tomatoes. Cook for a couple of minutes before adding lentils, stock and returning meat to the pan. Season. Bring to boil, then reduce to simmer for 10 minutes

5 Check for seasoning and serve.

Recipe by www.justaddmushrooms.com

SERVES 3

INGREDIENTS

For the salad:

• 500g Coombe Farm Organic Skirt Steak 
• 1 tsp Organic Beef Tallow or Rapeseed Oil 
• 2 Carrots or  Organic Dried carrots
• 1/2 Large Cucumber
• 1 Small Red Onion or Our Organic Dried Onion 
• Bunch Roughly Chopped Organic Mint
• Bunch Roughly Chopped Organic Coriander
• Organic Rice Noodles (optional)

Dressing:

• 2-3 Tsp Grated Ginger
• 2 Large Garlic Cloves Finely Chopped or Dried Organic Garlic
• 1 Red Chilli finely chopped
• 3 tbs Fish Sauce
• 2 tbs Brown Sugar
• 4 tbs Freshly Squeezed Lime Juice
• 2 tbs Finely Chopped Organic Coriander

Crispy onions:

• Very Thinly Sliced Shallots 
• 2 Tbs Flour
• Pinch Salt and Organic Pepper
• Cold-pressed Rapeseed Oil/Groundnut Oil
• Salted Peanuts

METHOD

1 Start by making the crispy onions. Thinly slice the shallots, put them in a plastic food bag or bowl with the flour, salt and pepper and shake or stir until the shallots are fully coated.

2 Add 1cm of oil to a frying pan and heat, sieve the shallots, add them to the pan and shallow fry. Let the shallots fry until golden, remove from the oil with a slotted spoon and let them cool down and soak on kitchen paper.

3 In a bowl cover the rice noodles with boiling hot water and cover for around 15 minutes.

4 Season the raw organic skirt steak with sea salt and freshly cracked black pepper on both sides.

5 Heat your frying pan/iron skillet with a tiny bit of organic beef tallow or rapeseed oil on high heat until it’s almost smoking (but not quite!) then add the slab of the skirt steak. It should sizzle immediately! Turn the heat down so it’s not on maximum (around 5/6) and leave for 3 minutes. Don’t be tempted to poke it or prod it, it’s best left to do its thing. After the 3 minutes turn it over and again leave it well alone. 

6 Once the 6 minutes are up and both sides are seated take the steak off the heat and leave it on a clean chopping board covered in strong foil to rest for 10 minutes. This will ensure all the juices are retained in the meat, instead of on the board. 

7 Slice the cucumber and carrots in long thin strips (best with a speed peeler). Thinly slice the red onion. 

8 Mix together all the ingredients of the dressing and blend half of it in with all the salad ingredients.

9 Slice the steak in long strips and blend together with the salad. Plate the salad and pour over the remaining dressing. Garnish with the crispy onions, sugar snaps, mint leaves, crushed peanuts and coriander.

INGREDIENTS:

• 500g beef short rib/brisket
• 200g wild rice, washed
• 200g broccoli florets
• 4 carrots, chunks
• 2 spring onions, chopped
• 2 bay leaves
• 1 star anise
• 1 cinnamon stick
• ½ piece of ginger, sliced
• 1 tbsp vegetable oil
• 1 tbsp corn flour
• Pinch of sea salt

FOR THE SAUCE

• 2 tbsp black bean garlic sauce
• 1 ladle of poaching liquid
• ½ tbsp light soy sauce
• ½ tsp brown/palm sugar

METHOD:

1. Place the star anise, cinnamon, cloves, bay leaves and sea salt in a saucepan on a medium heat for 30 seconds. Fill saucepan with 1-2 litres of boiling water. Place the beef inside and simmer for 2-3 hours.
2. Add carrots and broccoli for 3-4 minutes. Remove vegetables and beef and cool for 5-10 minutes. Rub corn flour on the meat.
3. Place the rice in a saucepan and cover to 2/3 full with cold water. Boil on a high heat and turn low to a simmer for 30-40 minutes. Pour through a sieve and back into the pan until ready to serve.
4. Place vegetable oil in a wok on a high heat. Add ginger, spring onion, carrots, broccoli and beef into the work and stir fry for 2 minutes. Pour the sauce mix over the top and boil for 2-3 minutes. Continue to stir, garnish with coriander and chilli.
5. Serve.

Recipe by Jeremy Pang for Lee Kum Kee

INGREDIENTS:

• 1 tbsp Rapeseed Oil
• 1 kg braising steak, with some fat or chuck cut into large pieces
• 2 onions, finel sliced
• 3 garlic cloves, minced
• 200g button mushrooms, whole
• 50g watercress
• 1 tbsp plain flour
• 2 tbsp plain flour
• 2 tbsp tomato puree
• 500ml red wine
• 500ml rich beef stock
• 4 bay leaves
• 10g parsley stalks
• 3 sprigs thyme
• salt and black pepper to taste

METHOD:

1. This is best made the day before you want to serve to allow the flavours to develop. Preheat oven 115C.
2. Heat the oil in a large casserole dish over a medium high heat. Mix the flour with a little salt and use to coat the beef.
3. Brown the beef in 4 batches on all sides, waiting until the meat releases itself from the pan with ease. Do not overcrowd the pan or else the meat with steam instead of caramelising.
4. Remove with a slotted spoon to a plate to rest.
5. In the same pan, add the onions and a small splash of water. Scrape the base of the pan to release the crusted pieces and reduce the heat to medium. Cover and sweat the onions for 10 minutes or until soft, translucent and sweet.
6. Add the garlic and the mushrooms and cook for 4-5 minutes more or until the mushrooms begin to caramelise and lose their moisture.
7. Add the tomato puree and cook out, stirring for 2 minutes. Add the meat back to the pan and pour in the wine. Increase the heat and bubble for 3-4 minutes or until reduced by 1/3.
8. Add the stock and tie the bay, parsley & thyme in a bundle with string. Add this to the pan along with the watercress.
9. Cover with a lid and pop into the oven for 3 hours.
10. Check the meat, it should easy yield to a blunt fork. When done, remove and allow to cool to room temperature. Chill in the fridge overnight.
11. The next day, bring the stew back to room temperature before heating in a low oven until hot through. Taste and adjust the seasoning with salt and pepper as the flavours will be more mature by now.
12. Serve with pillows of mash and green vegetables.

Recipe by Suze Morrison for the Watercress Company.

INGREDIENTS:

• 1 tbsp rapeseed oil
• 1kg braising steak with some fat, cut into large pieces
• 2 onions, finely sliced
• 3 garlic cloves, minced
• 200g button mushrooms, whole
• 50g watercress
• 1 tbsp plain flour
• 1 tbsp tomato puree
• 500ml red wine
• 500ml rich beef stock
• 4 bay leaves
• 10g parsley stalks
• 3 springs of thyme
• Salt and black pepper to taste

METHOD:

1. Preheat the oven to 115 degrees/ Gas Mark ½
2. Heat the oil in a large casserole dish over a medium-high heat. Mix the flour with a little salt and use to coat the beef.
3. Brown the beef in 4 batches on all sides, waiting until the meat releases itself from the pan with ease. Do not overcrowd the pan or the meat will steam instead of caramelising.
4. Remove with a slotted spoon to a plate to rest.
5. In the same pan, add the onions and a small splash of water. Scrape the base of the pan to release the crusted pieces and reduce the heat to medium. Cover and sweat the onions for 10 minutes or until soft, translucent and sweet.
6. Add the garlic and the mushrooms and cook for 4-5 minutes more or until the mushrooms begin to caramelise.
7. Add the tomato puree and cook out, stirring for two minutes. Add the meat back to the pan and pour in the wine. Increase the heat and bubble for 3-4 mintues or until reduced by 1/3.
8. Add the stock and tie the bay, parsley and thyme in a bundle with string. Add this to the pan along with the watercress.
9. Cover with a lid and pop into the oven for 3 hours.
10. Check the meat, it should easily yield to a blunt fork. When done, remove and allow to cool to room temperature. Chill in the fridge overnight.
11. The next day, bring the stew back to room temperature before heating in a low oven until hot through. Taste and adjust the seasoning with salt and pepper as the flavours will be more mature by now.
12. Serve with pillows of mash and green vegetables.

Cook’s tips:

This is best made the day before you want to serve to allow the flavours to develop.

By Love Watercress