Simply BEEF & LAMB
Making the most of quality assured beef and lamb
cook
ten simple and delicious winter recipes
tips
create a festive Guard of Honour
news
make a tasty hash with leftovers
Winter Essentials It’s winter time and thoughts naturally turn to Christmas, especially when the shops have been full of Christmas cards since September! We’ve come up with some wonderful recipes to enjoy over the period as a whole, not just on the big day itself. We’ve got recipes to impress when you’re entertaining such as beef, juniper and pistachio terrine. If you’re in need of some comfort food why not try our Moroccan Style Beef Stew. And of course Christmas wouldn’t be complete without a showstopper such as Roast Rib of Beef with Thyme, Port and Redcurrants. You’ll find some great recipes to accompany your beef and lamb with three tasty stuffing ideas and two delicious relishes to enjoy.
Contents Christmas with Relish
02-03
Beef, Juniper and Pistachio Terrine
04-05
Rolled Shoulder of Lamb with Christmas Pudding Stuffing
06-07
Stuffed Guard of Honour with a Marmalade Liqueur Glaze
08-09
Moroccan Style Beef Stew
10-11
Mini Lamb Satay Sticks
12-13
Chutneys with Relish
14
Roast Beef Appetisers
15
Roast Rib of Beef with Thyme, Port and Redcurrants 16-17 Stuffings
18-19
Steaks with Mushroom Sauce and If you have a fan assisted oven remember to reduce all cooking temps by 10°C
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Cauliflower Purée
20-21
Warm Steak Salad with Mango and Noodles
22-23
Roast Beef Hash with Eggs
24-25
Quality as Standard As every chef will tell you, the key to preparing a great tasting meal is using quality ingredients. When cooking with beef and lamb there is one sure way of finding quality meat in your chosen retail store, just look for a quality mark. The Quality Standard label is one such mark and is an easy way to identify quality beef and lamb. The Quality Standard Mark scheme for beef and lamb provides you with high levels of assurance about the meat you buy and is independently inspected right from the farms the meat comes from through to the shops and restaurants it is sold in. All beef and lamb carrying the mark is chosen according to a strict selection process to ensure that it is consistently succulent and tender. This is achieved by excluding older animals, which often give tougher meat, from the Quality Standard scheme and by stipulating the time for which meat must be hung in order to mature properly. We continually review and revise these tough standards we set producers, to ensure Quality Standard beef and lamb always delivers tender results for you. We realise that more and more people are interested in knowing exactly where their food comes from, which is why the Quality Standard label provides you with a provenance guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has been farmed and packed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George’s flag it comes specifically from an English farm.
Christmas with Relish Have you ever thought how nice it would be to produce your own, home-made Christmas gifts that often fill the pages of glossy magazines? Well now’s the time to try.
Savoury accompaniments such as chutneys and relishes work so well with roast meat, hot or cold, and are simple to make, look impressive and taste fantastic! Because they are often cooked to a smooth pulp, chutneys are a great way to use up less than perfect end of season produce and windfalls. They mature with age with many
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taking a couple of months to reach their full-flavoured best so you may want to start thinking now to enjoy at Christmas. Our recipe on page 14 uses pears and festive ingredients such as cranberries and mixed spice to create a chutney which will fill your home with festive aromas.
Relishes are typically halfway between a chutney and a pickle. Although they use similar vegetables and fruits, the texture tends to be chunkier with the ingredients retaining their shape. They are quick to prepare and some require no cooking at all!
We’ve created a very simple, no-cook relish using pomegranate seeds which makes a fabulous topping for canapés but works equally well alongside cooked, cold meats. Once you’ve made your chutney or relish, bottle it up in a sterilised jam jar, label and decorate with some festive ribbon and take great pride in giving your edible gifts to family and friends. For more chutney and relish recipes visit: www.simplybeefandlamb.co.uk/ relish
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juniper...
Juniper berries are sold dried and whole and take 2-3 years to ripen, starting off green then turning black when dry. They work well with beef and other gamey meats and must be slightly crushed to release the pine-like citrus, almost antiseptic taste, but must be used sparingly.
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Recipe
CONTAINS nuts
Serves: 10-12 Prep time: 30-35 mins, plus marinating, cooling and resting. (Best prepared 24 hours in advance.) Cook time: 1½-2 hours
Ingredients • 450g/1lb lean beef mince • 225g/8oz calves liver, trimmed and finely chopped • 225g/8oz streaky bacon, roughly chopped • 150ml/¼pint Madeira or Port • Grated zest of ½ lemon • 20-25 juniper berries, crushed • 1 x 100g pack dried cranberries • Salt and freshly milled black pepper • 25g/1oz butter • 1 small onion, peeled and finely chopped • 3 garlic cloves, peeled and finely chopped • 30ml/2tbsp freshly chopped sage • 30ml/2tbsp freshly chopped thyme leaves • 1.25ml/¼tsp ground mace or cloves • 1 egg, beaten • 45ml/3tbsp extra thick double cream • 100g/4oz raw, shelled pistachio nuts, roughly chopped • 200g thin pancetta slices • 10 fresh bay leaves
BEEF, JUNIPER AND PISTACHIO TERRINE Method 1 In a large bowl, mix together the mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the fridge for 2 hours, or overnight. 2 Preheat the oven to Gas mark 2, 150°C, 300°F. 3 Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured. Stir in the herbs and spices. Set aside to cool for 5-10 minutes. 4 Remove the terrine mixture from the fridge and add the onion and herb mix, egg, cream and pistachio nuts. Mix gently. 5 Line a 900g/2lb loaf tin with the pancetta slices and randomly tuck in half the bay leaves between the pancetta. Spoon the mixture into the tin and fold over the pancetta slices. Tuck in the remaining bay leaves. Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape. 6 Put the loaf tin in a large roasting tin and place on the middle shelf of the oven. Pour in enough hot water to reach halfway up the tin and cook for 1½-2 hours. 7 Remove the terrine from the oven and leave to cool with the foil in place for 20-30 minutes. Next, weigh the terrine down with two full 450g/1lb cans. When completely cold, place the terrine in the fridge overnight to firm up. 8 One hour before serving, remove the terrine from the fridge, cut into slices and serve with crusty bread or Melba toast, topped with pomegranate relish (see page 14).
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ROLLED SHOULDER OF LAMB WITH CHRISTMAS PUDDING STUFFING Serves: 6-8 Prep time: 25 mins Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins
Ingredients • 1.3kg/3lb lean boned and rolled lamb shoulder joint • 30ml/2tbsp freshly chopped rosemary leaves • Salt and freshly milled black pepper • 15ml/1tbsp rapeseed or olive oil For the Christmas Pudding Stuffing • 100g/4oz prepared Christmas pudding, crumbled • 50g/2oz cooked white rice, cooled • Grated zest of 1 large lemon or 2 small clementines or satsumas • 15ml/1tbsp freshly chopped chives For the Sherry Gravy • 15ml/1tbsp plain flour • 450ml/¾pint good, hot lamb stock • 150ml/¼pint sweet sherry or Port
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Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 Scatter the rosemary on a large tray. Unroll the joint (reserving any elasticated meat bands and coat each side with the rosemary. Leave skin-side down and season. 3 To prepare the Christmas pudding stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or reserved elasticated meat bands. Weigh the joint and calculate the cooking time. 4 Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast in a preheated oven for the preferred, calculated cooking time. Cover with foil if browning too quickly.
5 Remove the joint from the oven, transfer to a large plate, cover and leave to rest for 15-20 minutes. 6 To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment. 7 Add the remaining stock, sherry or Port and any meat juices, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. 8 Serve with seasonal vegetables and the sherry gravy.
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Christmas pudding plays a central part of the festive dinner table on Christmas day and is traditionally eaten as a dessert, made with dried fruits, nuts, suet and brandy, dark beer or other alcohol. Instead of wasting the leftover Christmas pudding, we’ve come up with a delicious stuffing for lamb that combines your leftover pudding with cooked rice, citrus zest and fresh herbs. You’ll never look at Christmas pudding in the same light again!
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step by step…
1 In a small bowl mix the stuffing ingredients together.
2 Season the lamb, dust with cinnamon and cook on both sides in the oil until brown. Remove and let cool slightly.
3 Fill the cavity of each rack with the stuffing and sandwich together to form an `arch’.
4 Secure the racks with butcher’s string before roasting.
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ORANGE AND DATE STUFFED GUARD OF HONOUR WITH A MARMALADE AND ORANGE LIQUEUR GLAZE Serves: 4-6 Prep time: 15 mins, plus soaking time Cook time: 25 mins per 450g/1lb plus 25 mins
Ingredients • 2 x 6-boned racks of lamb, chined. (To make your Guard of Honour). • Salt and freshly milled black pepper • 10ml/2tsp ground cinnamon • 15ml/1tbsp rapeseed or olive oil • 45ml/3tbsp Seville orange marmalade For the Orange and Date Stuffing • 25g/1oz dried dates, roughly chopped and soaked in 75ml/5tbsp orange liqueur overnight • 50g/2oz fresh breadcrumbs • 45ml/3tbsp freshly chopped flat-leaf parsley • Grated zest and juice of 1 small orange
Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 To prepare the stuffing; drain the dates, reserving the orange liqueur and transfer to a small bowl. Add the remaining stuffing ingredients. 3 Place the lamb on a chopping board, season and sprinkle with the cinnamon on both sides. 4 Heat the oil in a non-stick frying pan, add the lamb, skin-side down and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board. 5 Fill the cavities of each rack with the stuffing and sandwich together to form an 'arch'. Secure the racks with butcher’s string before roasting. 6 Weigh the racks, transfer to a medium-sized roasting tin and roast for the calculated cooking time (for medium). Cover the bones with foil if browning too quickly. 7 In a small bowl mix together 30ml/2tbsp of the reserved orange liqueur and the marmalade. 8 10 minutes before the end of the cooking time brush the racks with the marmalade glaze. Remove from the oven and set aside to rest for 5 minutes. 9 Slice the Guard of Honour and serve with mini roast potatoes and seasonal vegetables.
Tip: As an alternative try the stuffing with a Crown Roast of lamb. Simply beef and lamb 09
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Ras el Hanout is a complex, aromatic Moroccan spice blend of fifteen or more spices and herbs which are ground together. Long, slow, moist cooking methods really bring out the delicious complexity of this spice blend. It’s great as a marinade, a dry rub sprinkled over steaks and chops before cooking, or added to rice or couscous during cooking. 10
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MOROCCAN STYLE BEEF STEW Serves: 6-8 Prep time: 25 mins Cook time: 2½ hours
Method
Ingredients
2 Preheat the oven to Gas mark 3, 170°C, 325°F.
• 900g/2lb lean boneless shin of beef or chuck steak, cut into 2.5cm/1inch cubes • 30ml/2tbsp plain flour • Salt and freshly milled black pepper • 15ml/1tbsp ground cumin • 30ml/2tbsp Moroccan spices, eg Ras El Hanout (available in the spice aisle at larger supermarkets) • 45ml/3tbsp rapeseed or olive oil • 2 medium onions, peeled and finely sliced • 2 large garlic cloves, peeled and finely chopped or crushed • 600ml/1pint good, hot beef stock • 1 x 400g can chick peas, drained
1 Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices. Gently toss the beef cubes in the seasoned flour to coat.
3 Heat 30ml/2tbsp oil in a large non-stick frying pan and brown the beef in batches. Transfer to a large ovenproof casserole dish. 4 In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole dish. 5 Add the stock, bring to the boil, cover and cook in the oven for 2½ hours, or until the beef is tender. 6 15 minutes before the end of the cooking time add the chick peas and return to the oven. 7 Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.
To garnish
Tip
• 45ml/3tbsp Greek yogurt • 30ml/2tbsp freshly chopped mint
Alternatively, cook the stew on the hob over a low heat for 2-2½ hours, stirring occasionally.
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MINI LAMB SATAY STICKS Makes: 12 Prep time: 10 mins Cook time: Under 15 mins
Ingredients • 375g/12oz lamb neck fillet, cut into 1.5cm/¾inch cubes • 1 large garlic clove, peeled and crushed • 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped • 1 x 200g jar prepared Satay sauce • Sliced red onion to garnish From the Store Cupboard • Salt and freshly milled black pepper
Method
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1 Soak 12 mini wooden kebab skewers in cold water for 20 minutes. 2 Put the lamb cubes in a large bowl, add the garlic, ginger, seasoning and half the satay sauce. Mix together. Preheat the grill to moderate. 3 Thread the lamb onto the skewers and cook under the grill for 4-6 minutes on each side. 4 Meanwhile, warm the remaining satay sauce and transfer into a small bowl. 5 Serve the lamb satay on top of the onion garnish with the warm sauce.
Satay sauce is a rich peanut and coconut-based sauce used in Thai cuisine. The thick, creamy sauce is served with skewered meats. The sauce represents a balance of hot, salty, sour, and sweet flavours. The heat is provided with chillies or red curry paste, while the salt comes from peanuts and soy sauce. Fish sauce gives sour notes while sweetness is added with brown sugar or molasses.
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Chutneys with Relish Pear and Cranberry Chutney Makes: Two 450g/1lb jars or 6-8 smaller gift jars, depending on size Prep time: 20 mins Cook time: 15-20 mins
Ingredients • 900g/2lb dessert pears, cored and diced • 1 medium onion, peeled and finely diced • 150g/5oz light brown sugar • 100ml/3½fl oz fresh orange juice • 10ml/2tsp mustard seeds • 2.5ml/½tsp ground ginger • 2.5ml/½tsp ground mixed spice • 225g/8oz fresh or frozen cranberries, thawed, if frozen
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Method
Method
1 Put all the ingredients into a large pan. Bring to the boil, reduce the heat and cook uncovered for 15-20 minutes, or until most of the liquid is absorbed.
1 Put all the ingredients together in a large bowl and mix gently. 2 Use the relish as a topping for canapés.
2 Serve the chutney hot or cold with cooked sliced roast meats or spoon the mixture into sterilised jars (or smaller glass gift jars labelled and given as gifts for Christmas.
Pomegranate Relish Serves 6-8 Prep time: 5 mins Cook time: No cooking required
Ingredients • 100g/4oz fresh pomegranate seeds • 1 large shallot, peeled and finely chopped • 30ml/2tbsp freshly chopped flat-leaf parsley or mint • 15ml/1tbsp prepared pomegranate molasses • 30ml/2tbsp rapeseed or olive oil
These relishes make great Christmas gifts.
ROAST BEEF APPETISERS Makes: 24 appetisers Prep time: 10 mins Cook time: 2-3 mins
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Ingredients • 100g/4oz cooked roast beef, cut into thin slices • 8 crumpets • 30ml/2tbsp prepared houmous or aubergine dip • Fresh dill leaves, to garnish
Method 1 Stack the crumpets in groups of two and, using a small 3.5cm/1.5inch plain round cutter, cut three circles out from each crumpet. 2 Transfer to a preheated, moderate grill and lightly toast on each side. Arrange on a large serving platter. 3 Spread each mini crumpet with a portion of the dip, then the beef slices. 4 Garnish with the fresh dill leaves or pomegranate relish.
Tip Replace the crumpets with mini/party-size bruschettas or cheese biscuits instead.
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says‌
If you use the sirloin joint this will feed 12!
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ROAST RIB OF BEEF WITH THYME, PORT AND REDCURRANTS Serves: 8-10 Prep time: 30 mins Cook time: Rare: 20 mins per 450g/1lb plus 20 mins Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins
Method
Ingredients
4 Remove the joint from the marinade mixture, strain the marinade and reserve for later. Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time. After 30 minutes, cover the joint with foil.
• 2.7kg/6lb lean bone-in rib of beef or sirloin joint • Salt and freshly milled black pepper • 3 large garlic bulbs, cut in half horizontally • 24 shallots, peeled and left whole
1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 In a large, shallow bowl, mix together the marinade ingredients. 3 Place the joint on a chopping board, score the fat, season on both sides and transfer to the bowl with the marinade and coat well. Cover and marinate in the fridge for 2 hours, or overnight if time allows, turning occasionally.
5 45 minutes before the end of the cooking time, remove the joint and the rack from the tin, add the garlic and shallots to the tin and place the joint directly on top. Return to the oven for the remainder of the cooking time.
For the Thyme and Redcurrant Marinade • 100g/4oz redcurrant sauce • 200ml/7fl oz Port • Large handful fresh thyme leaves
6 When the beef is ready, remove the joint from the tin with the vegetables and transfer to a warmed platter, cover and set aside to rest.
For the Gravy • 25g/1oz plain flour • 600ml/1pint good, hot beef stock
8 Add the remaining stock, 150ml/¼pint of the reserved marinade and any meat juices from the platter. Adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
7 To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
9 Serve with roast potatoes, stuffing, seasonal vegetables and the gravy.
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Stuffings Porcini Mushrooms and Chestnut Stuffing Makes: 16 balls Prep time: 15 mins, plus mushroom soaking time Cook time: 20 mins
Ingredients • 1 x 30g jar dried porcini mushrooms • 175g/6oz fresh breadcrumbs • 50g/2oz melted butter • 50g/2oz cooked, whole chestnuts (we used vacuum packed), finely chopped • Salt and freshly milled black pepper • 30ml/2tbsp freshly chopped flat-leaf parsley • 75g/3oz walnuts, toasted and finely chopped
Method 1 Preheat the oven to Gas mark 4-5,180-190°C, 350-375°F.
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2 In a large bowl, soak the mushrooms in 200ml/7fl oz boiling water for 15 minutes, drain and reserve 45ml/3tbsp of the mushroom liquid. Roughly chop the mushrooms and return to a large bowl with the mushroom liquid.
• 30ml/2tbsp freshly chopped flat-leaf parsley • 2 eggs, beaten • 50g/2oz butter, melted • Salt and freshly milled black pepper
3 Add the remaining ingredients to the bowl.
1 Preheat the oven to Gas mark 4, 180°C, 350°F.
4 Using slightly damp hands, shape the stuffing into 16 small balls. Transfer to a lined baking tray or shallow ovenproof foil-lined dish and bake for 20 minutes until golden.
2 Cook the couscous according to the packet instructions with the stock, then set aside to cool slightly.
5 Serve the stuffing with roast beef or lamb.
3 Add the remaining stuffing ingredients to the cooled couscous.
Couscous, Cranberry and Pistachio Stuffing
4 Using slightly damp hands, shape the stuffing into 24 balls. Transfer to a foil-lined baking tray, chill for 10 minutes then bake for 20 minutes until golden.
Makes: 24 balls Prep time: 15 mins Cook time: 20 mins
Ingredients • 175g/6oz couscous • 350ml/12fl oz good, hot vegetable stock • 45ml/3tbsp dried cranberries or raisins • 30ml/2tbsp shelled pistachio nuts, finely chopped
Method
5 Serve with beef or lamb roasts.
Pearl Barley and Walnut Stuffing Serves: 6-8 Prep time: 15 mins Cook time: 45-50 mins
Ingredients • 75g/3oz pearl barley, rinsed • 450ml/1pint good, hot vegetable stock • 15g/½oz butter, melted • ½ small onion, peeled and finely chopped • 1 small celery stick, finely chopped • 30ml/2tbsp freshly chopped flat-leaf parsley or rosemary • 50g/2oz walnuts, toasted and finely chopped • Salt and freshly milled black pepper
Method 1 Cook the pearl barley in a large saucepan with stock for 45-50 minutes, or until soft. Drain and set aside to cool slightly. 2 Heat the butter in a large non-stick pan and cook the onion and celery for 2-3 minutes, or until soft and slightly coloured. 3 Add the remaining stuffing ingredients to the pan and mix well. 4 Transfer to a large ovenproof dish and bake for 20 minutes at Gas mark 4, 180°C, 350°F and serve with roast beef or lamb.
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Tip If you prefer a beefier flavour to your steaks the recipe works well with sirloin, rump or rib-eye steaks too. Follow the cooking times below: Based on a 2cm/žin thick steak: Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side For flat iron steaks cook for: Rare: 2 mins on each side Medium Rare: 3-4 mins on each side Medium: 5-7 mins on each side Always rest flat iron steaks for 5-10 mins before serving
Perfect for Valentine's day
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STEAKS WITH MUSHROOM SAUCE AND CAULIFLOWER PURÉE Makes: 2 Prep time: 20 mins Cook time: (Based on a 2-3cm/¾-1¼inch thick steak.) Rare: 3-4 mins on each side Medium: 4-5 mins on each side Well done: 6-7 mins on each side
Ingredients
Method 1 To prepare the cauliflower purée; cook the cauliflower in a large pan of boiling water with the crumbled vegetable stock cube for 15 minutes, or until tender. Transfer to a food processor or blender, add the melted garlic butter and purée for 1-2 minutes, or until the mixture is smooth. Season if required. 2 For the mushroom sauce; melt the remaining butter in a non-stick medium frying pan over a moderate heat and gently cook mushrooms for 2-3 minutes, stirring occasionally. Add the sherry and cook for 3-4 minutes or until the sauce is reduced and syrupy.
• 2 lean fillet steaks • Salt and freshly milled black pepper • 15ml/1tbsp rapeseed or olive oil
3 Heat a non-stick griddle pan over a moderate heat.
For the Cauliflower Purée • 1 small cauliflower, cut into small florets • 1 vegetable stock cube, crumbled • 25g/1oz garlic butter, melted
5 Cook the steaks according to your preference, transfer to a warm plate and set aside to rest for a few minutes.
For the Mushroom Sauce • 25g/1oz prepared garlic butter • 225g/8oz chestnut mushrooms, cleaned and sliced • 100ml/3½fl oz sweet sherry or good, hot beef stock • 30ml/2tbsp freshly chopped flat-leaf parsley, optional
4 Put the steaks on a clean chopping board, season and brush with the oil on both sides.
6 Reheat the cauliflower, if required and serve with steaks on a bed of the purée. Spoon over the mushroom sauce, garnish with the parsley, if used and serve with seasonal vegetables.
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WARM STEAK SALAD WITH MANGO AND NOODLES Serves: 2 Prep time: 25 mins Cook time: Under 20 mins
Ingredients • 200g/7oz minute, thin cut or flash-fry steaks • 150g/5oz wholewheat noodles • 20ml/4tsp rapeseed or olive oil • 1 small red onion, peeled and finely sliced • 1 large carrot, peeled and cut into fine strips • 1 small red pepper, cored, deseeded and cut into fine strips • 100g/4oz freshly chopped kale or red chard • 1 small mango, peeled, stoned and cut into thin strips • Grated zest and juice of 1 lime • Salt and freshly milled black pepper
Method 1 Cook the noodles according to the packet instructions, drain, rinse and set aside. 2 Heat a large non-stick frying pan or wok and heat 15ml/1tbsp of the oil in the pan. Add the onion, carrot and pepper. Cook for 1-2 minutes, stirring occasionally. Add the kale or chard and cook for 2-3 minutes. Stir through the noodles. 3 Meanwhile, preheat the grill to moderate. 4 Add the mango, lime zest and half the juice to the pan. Toss gently. Season and set aside. 5 Put the steaks on a chopping board, season and rub with the remaining oil on both sides. Cook the steaks for 1-2 minutes on each side. Leave to rest on a warm plate, then cut into slices and toss into the noodle salad. 6 Spoon the salad onto a warm plate, drizzle with the remaining lime juice and serve immediately.
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LIGHTER beginnings
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Mangoes are thought to have originated in India, but are grown in tropical areas around the world and come in many shapes, colours and varieties. They are great peeled and served in a salad, eaten on their own as a fruit, or used in curries or chutneys, especially when green.
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ROAST BEEF HASH WITH EGGS Serves: 4 Prep time: 25 mins Cook time: Under 15 mins
Ingredients • 225g/8oz cooked roast beef or lamb, shredded • 30ml/2tbsp rapeseed or olive oil • 1 medium onion, peeled and finely chopped or sliced • 350g/12oz leftover cooked roast potatoes, cut into bite-size pieces • 2 garlic cloves, peeled and finely chopped • 10ml/2tsp fresh thyme leaves • 1.25ml/¼tsp cayenne pepper or mild chilli powder • Salt and freshly milled black pepper • 30ml/2tbsp mayonnaise • 15ml/1tbsp freshly chopped flat-leaf parsley
Method 1 Heat the oil in a large non-stick frying pan. Cook the onion for 3-4 minutes over a medium heat, or until golden brown. Add the potatoes, press down and continue to cook with the onion for 2-3 minutes. 2 Add the cooked beef, garlic, thyme, cayenne or chilli powder and season, if required. Reduce the heat and cook for about 5 minutes, or until meat is piping hot, without disturbing, to achieve a crispy base. 3 Add the mayonnaise and stir gently to combine. 4 Serve the hash with a poached or fried egg and garnish with the parsley. Serve with a green salad and relishes or condiments of your choice.
Tip This recipe works well with roast lamb too.
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Simply Lovely leftovers
This delicious meal is made from lunch leftovers (roast beef and roast potatoes). When combined with a few other key ingredients manages to change into something crisp, moreish, and indulgent. When topped with a poached egg it can make a bountiful brunch meal – or a filling supper.
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