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.

Roasted brussels sprouts with caramelised onions

Side dishServes 6

Use any leftover onions to serve with soups, on bruschetta topped with goat's cheese or with pork or steak. In a large, heavy bottomed pan heat the oil and butter until melted. Add the onions and cook on a low heat for 10 mins. Add the salt and sugar and cook for another 45 mins-1 hr, stirring occasionally to prevent them sticking to the bottom. It's important not to over stir to allow the onions time to caramelise. Add a little more oil if they look like they are burning. The onions should gradually turn a caramel brown colour. Once cooked add a splash of balsamic vinegar to deglaze the pan. Meanwhile, preheat the oven to 180ºC. Toss the brussels sprouts in oil to coat, season and place on a baking tray. Roast for about 25-30 mins, occasionally giving the tray a shake to evenly brown the sprouts. Insert a knife into one to check they are cooked. Toss a couple of large spoonfuls of caramelised onions with the sprouts and serve with parsley.