Step 1 To make the flavoured butter, heat the oil in a small pan, add the shallots and fry gently for 6-8 minutes until golden brown. Leave to cool, then beat into the butter with the peppercorns, mustard and a quarter teaspoon of salt. Scrape out onto a square of parchment paper and roll into…

Step 1 Remove the steak from the fridge an hour before you want to cook it. Preheat the oven to 200°C/gas mark 6. Step 2 To begin, roast the garlic for the sauce. Slice the top off the bulb to expose the tops of the cloves, drizzle the bulb in a little oil, season with…

Step 1 Begin by lighting your barbecue. Step 2 To make the beer-braised onions, add the chicken stock to a saucepan and add the Douglas fir and onions. Pour in the IPA, cover with cling film and slowly bring to the boil. Reduce the heat and allow to simmer until tender. Step 3 Bring a…

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…

Step 1 Slice the fillet of beef or your choice of steak into palm sized pieces. Tenderise each piece with a meat tenderiser or use the back of a kitchen knife or cleaver. This will make your steak very tender to eat. Step 2 Marinate beef with the soy sauce, Shaoxing rice wine, white pepper…

Step 1 Place the peppercorns in a pestle and mortar and lightly crush down, then tip on to a flat plate. Pat the steaks dry with kitchen roll and press the mixed peppercorns on to both sides of the steaks, using your hands. If you have time, cover with foil or clingfilm and leave at…

Step 1 Place the whole peppercorns in a pestle and mortar and lightly crush down, then add the sea salt and gently combine, ensuring you leave some texture. Tip on to a flat plate. Pat the steaks dry with kitchen roll and press the mixed peppercorn mixture on to both sides of the steaks, using…