Celebration Roast Beef with Beetroot, Apple and Orange Relish

Main courseServes 10

Preparation time: 15 minutes, plus marinating time Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes : 1. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher's string or meat bands. Season on both sides and push the thyme and rosemary into the slits. 2. Place the beef in a strong, large double lined plastic freezer bag and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once. 3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 4. Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly. 5. One hour before the end of the cooking time, remove the beef and rack from the tin and add the fennel and onions. Position the beef on top of the vegetables without the rack and return to the oven for the remainder of the cooking time. 6. Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes. 7. Slice the beef and serve with the pan juices, fennel, onions and a salad or beetroot and orange relish. Beetroot, Apple and Orange Relish Serves 10 Preparation time: 20 minutes Cooking time: 20 minutes Ingredients: 15ml/1tbsp rapeseed or olive oil 2 small onions, peeled and finely chopped 5ml/1tsp ground allspice 2.5ml/½tsp ground cinnamon Salt 2 medium cooked fresh beetroot, peeled and coarsely grated 2 sharp green apples, e.g Granny Smith, cored and grated 200g/7oz brown sugar Finely grated zest of 1 large orange 250ml/9floz red wine vinegar : 1. Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally. 2. Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally. 3. Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot. 4. Serve the relish with the beef. Tip: Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.

Coronation Lamb Rolls with Piccalilli Style Vegetables

Main courseServes 24

Preparation time: 30 minutes Cooking time: 20 minutes : 1. To prepare the piccalilli; mix together the gherkins, cucumber, cauliflower, green beans and red pepper. Add the vinegar, honey and mustard. Mix well, cover and leave in the fridge for at least 2 hours, or overnight, if time allows for the flavours to infuse. 2. In a large bowl mix together the lamb, sultanas, onion, coriander, curry paste and seasoning. 3. Place each puff pastry sheet on a lightly floured surface. Cut into two long rectangles, lengthways. You should have four rectangles. Place a layer of the lamb mixture down the middle of each pastry rectangles in total. 4. Preheat the oven to Gas mark 6, 200°C/400°F. Brush one side of the pastry with the beaten egg, fold the other side of the pastry over to meet the egg washed side. 5. Seal the edges with a fork. Glaze the top of the pastry with the egg wash. Cut 6 rolls from each length. 6. Transfer the 24 rolls to 2 large non-stick baking trays, leaving plenty of room for each roll to rise. Bake for 20-25 minutes until golden. 7. Serve the lamb rolls with the piccalilli.

Lamb Stacks with Mint Relish

Main courseServes 6

Preparation time: 15 minutes Cooking time: 4-6 minutes : 1. To prepare the mint relish; in a small bowl mix all the ingredients together, cover and set aside. 2. Place the steaks on a chopping board. Season and sprinkle with the lemon zest on both sides then brush with the oil. 3. Cook on a prepared barbecue or under a preheated moderate grill for 2-3 minutes. 4. Transfer the lamb onto warm plates and top with the roasted peppers. Scatter the Feta on top and spoon over the relish. 5. Serve with a crisp green salad. Tip: As an alternative replace the Feta with firm goat's cheese.

Mini Anticuchos Beef Skewers with Sweetcorn Fritters

StarterServes 6

Preparation time: 30 minutes, plus marinating time Cooking time: Under 25 minutes : 1. In a shallow non-metallic dish mix the marinade ingredients together. Add the beef, stir gently, cover and marinate in the fridge for 2 hours, or if time allow overnight. 2. To prepare the sweetcorn fritters; in a small bowl mix all the ingredients together (except the oil), season well, cover and set aside. 3. Thread the beef onto 6 metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally. 4. Meanwhile, prepare the fritters, heat the oil in a large shallow non-stick frying pan and cook the fritters, a tablespoon at a time for 2-3 minutes on each side until golden. Remove and drain on absorbent kitchen paper. 5. Serve the skewers with the fritters and a salad garnish.

Mustard Marinated Steaks with Noodles, Cucumber and Radish Salad

Main courseServes 4

Preparation time: 25 minutes, plus marinating time Cooking time: (Based on a 2cm/¾in thick steak) Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side : 1. To prepare the marinade; in a shallow non metallic dish mix all the ingredients together. 2. Add the steaks, cover and marinate in the fridge for up to 2 hours, or if time allows, overnight. 3. To prepare the noodle salad; put all the ingredients in a large bowl. Mix the dressing ingredients together, pour over the salad and toss gently. Season. 4. Remove the steaks from the marinade and cook according to your preference on a prepared barbecue or under a moderate preheated grill. 5. Serve the steaks with the salad. Tip: *For flat iron steaks follow the cooking times below: Rare - 2 minutes on each side Medium Rare - 3-4 minutes on each side Medium - 5-7 minutes on each side For best results cover with foil and rest for 5-10 minutes before serving.

Pulled Shoulder of Lamb with Fennel, Carrot and Chilli Slaw

Main courseServes 6 - 8

Preparation time: 25 minutes Cooking time: 4 hours : 1. Preheat the oven to Gas mark 3, 170°C, 325°F. To prepare the spiced rub; in a small bowl mix all the ingredients together, except the grape juice. 2. Place the joint in a non-stick roasting tin and coat on both sides with the rub. Pour the grape juice around the lamb, cover with baking parchment then foil. Roast for 4 hours, turning half way during cooking. 3. Meanwhile, to prepare the fennel and chilli slaw; in a large bowl mix together the ingredients and set aside. 4. Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side (optional). 5. Place the joint on a chopping board and 'pull' the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork. 6. Serve the lamb in flatbreads or pitta breads with the coleslaw.

Savoury Beef Cupcakes

StarterServes 12

Preparation time: 30 minutes Cooking time: 45 minutes : 1. To prepare the mash; cook the potatoes in a large pan of boiling water for 20-25 minutes. Drain, season and mash together with the remaining topping ingredients. 2. Preheat the oven to Gas mark 5, 190°C, 350°F. 3. In a large bowl mix together the mince and sausage meat. Heat the oil in a large non-stick frying pan, add the mince mixture and cook for 5 minutes. Add the onion and continue to cook for 3-4 minutes. Season and add the remaining ingredients. 4. Line a 12 hole muffin tin with muffin cases then divide the mixture between the cases (up to ¾ full) and densely pack the mince mixture into each case 5. Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake. 6. Place the muffin tin on a baking sheet and cook for 15-20 minutes. 7. Serve the cupcakes immediately with seasonal vegetables or a crisp salad. Tip: Choose from a selection of potato cupcake toppings below: Herb Mash Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 60ml/4tbsp freshly chopped chives. Spoon the mash into a piping fitted with a plain nozzle. Beetroot Mash Cook and mash 675g/1½lb potatoes with 25g/1oz butter or margarine and 60ml/4tbsp milk or cream. Season and stir through 2 small cooked and grated fresh beetroot. Spoon the mash into a piping fitted with a plain nozzle.

Steak Salad with Aromatic Dressing

Main courseServes 4

Preparation time: 15 minutes Cooking time: Rare: 2 minutes on each side Medium Rare: 3-4 minutes on each side Medium: 5-7 minutes on each side : 1. To prepare the dressing; in a small bowl mix all the ingredients together, cover and set aside. 2. Place the steaks on a chopping board, season on both sides with the salt, pepper and Chinese five spice powder then brush with the oil. 3. Cook the steaks under a preheated moderate grill or on a prepared barbecue according to your preference. Transfer to a warm plate, cover with foil and leave to rest for 2-3 minutes then slice on the diagonal. 4. Transfer the beef to a large bowl and add the bean shoots, sweet corn, onion and nuts. Whisk the dressing ingredients together and pour over the salad. Toss gently. 5. Pile the salad on to a large plate and serve immediately. Tip: If using rump or picanha steaks follow the cooking times below (Based on a 2cm/¾-in thick steak): Rare: 2½ minutes on each side Medium: 4 minutes on each side Well done: 6 minutes on each side For quantities to serve 10 visit www.simplybeef and lamb.co.uk

Stuffed Mushrooms

StarterServes 1 - 2

A new recipe from Fodder. Peel outer layer of the mushrooms and core. Mix the spring onions and cheese together and stuff each mushroom with half of the mixture. Sprinkle each mushroom with the bread crumbs and drizzle with Yorkshire rapeseed oil before placing them under the grill for 5 - 8 minutes depending on the size of hte mushroom. Serve on a bed of rocket.

Chicken with a Creamy Mushroom Sauce

Main courseServes N/K

In a frying pan heat the oil and fry the onion until soft. Add the chicken and lightly brown, then add the mushrooms. Cook for 5 minutes before adding the double cream, mustard and tarragon and simmer gently for another 10 minutes. Serve with fluffy white long grain rice.