Step 1 First make the marinade, as the meat needs to rest in it for at least 2 hours (preferably overnight) Step 2 Mix all of the ingredients together in a bowl and set aside. Place the meat in a heavy duty freezer bag and pound it with the back of a pan or a meat…

Step 1 Start with the braised kombu. Place the dried seaweed in a small pan and leave to soak for 1 hour, or until soft and pliable Step 2 Once the kombu has finished soaking, place the pan on a very low heat and cover with cling film. Cook gently for 2–3 hours with the seaweed…

Step 1 Season flour with a little salt and pepper and toss the beef in. Shake off any excess flour. Step 2 Heat oil in a large pan to medium heat. Add the diced beef and sear all until nice golden brown colour. It’s important to do this in stages so as not to overcrowd…

Step 1 Preheat the oven to 160°C/gas mark 3 Step 2 To begin, season the beef shin with salt and pepper. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over. Remove from the pan and set aside Step 3 Roughly chop the vegetables and…

Step 1 To begin, prepare the beef rump for the potted beef. Add the rump to a large container and add the wine, vegetables (not including the diced shallots) and thyme to cover. Leave to marinate for 24 hours Step 2 The night before serving, cut the plum tomatoes for the gentleman’s relish in half….

Step 1 If your steaks are uneven, pound them with a meat hammer or a rolling pin until they are flat. This will also help tenderise the steaks. Step 2 Combine all the ingredients for the marinade and massage it into the steaks. Store in a covered container or in a ziplock bag in the…

Step 1 To begin, preheat the barbecue with a lid to 250°C Step 2 Season the rump cap all over and once the barbecue is up to temperature, place it fat-side down on the barbecue and close the lid, partially closing the vents to bring the temperature down to around 150°C Step 3 Turn every…

Step 1 Preheat the grill to high and grill the whole onion and ginger until caramelised and deep brown in colour, turning regularly. Cut the beef shank into chunky pieces and place in a large pan with the bones. Add 3.5 litres (6 pints) of water with the charred onion and ginger. Tip in the…

Step 1 Make the quick pickles: Place the vinegar, sugar, salt, coriander, and cardamom pods into a pan and gently heat until the sugar and salt have dissolved.  Remove from the heat and add the dill, radishes, and cucumber. Allow to cool. Step 2 Place a baking tray on the bottom of the oven, and…