This simple recipe by Adele Trathan virtually cooks itself, but it is deliciously succulent and
flavoursome. It’s ideal for a wholesome meal when you don’t want to be slaving over a hot stove.
Serves 4
INGREDIENTS
1 onion, chopped
1 large carrot, peeled and chopped
1 stick of celery, finely sliced
1 tbsp vegetable oil
1 tbsp water
500g (1lb) stewing steak
150g (5oz) smoked bacon lardons
400ml (14fl oz) red wine
150ml (5fl oz) water
1 tbsp plain flour
1 beef stock cube
2 garlic cloves, finely chopped
200g (7oz) small chestnut mushrooms
2 tbsp tomato puree
2 bay leaves
1 tsp dried thyme
Fresh thyme, to garnish
METHOD 1 In a medium sized pan add the onion, carrots, celery, oil and water. Put on a medium heat, cover with a tight-fitting lid and sweat for 10-15 minutes until translucent and smelling sweet and succulent. Check occasionally and stir to stop them browning on the bottom of the pan. Set the pan aside, preheat the oven to 180C/360F/Gas 4. 2 Cut the meat into mouth sized pieces and toss in the flour. In a large pan fry the bacon lardons for a few minutes, then add all the other ingredients including the cooked onion base. Bring to the boil, stirring to mix the ingredients and season well with salt and pepper. 3 Turn into an ovenproof dish or roasting tin and cover tightly with kitchen foil. Cook for approximately 2 hours, the meat should be lovely and tender. Remove from the oven, the juices will have thickened but if you want to thicken them further, allow the fat to rise to the surface. Then sprinkle over a little plain flour, wait until the flour turns translucent, then tip into a large pan over a medium-high heat and stir until the juices have thickened. 4 Serve on warmed dinner plates with rice, mashed or roasted potatoes, sprinkle over some fresh sprigs of thyme.
‘Tis the season to be Jolly! So why not indulge in a cocktail for some festive frivolity? Here is a cocktail and mocktail recipe so everybody can enjoy a special treat this Christmas
These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!
This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin
Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...
Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests.
This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue
Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert
Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals
This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.
Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again
The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make
As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.
Named after the King of Rock, Elvis Presley – as they contain his favourite ingredients of bacon, bananas and peanut butter – these pancakes are packed with protein and nutrients. They’re also very easy to make.