This was a piece of sirloin on the bone – simply seasoned with salt and pepper and with a little Tewkesbury Mustad on the fat; crushed potatoes with garlic and sage; spring greens with white wine and rosemary; creamed leeks; and a new go at swede that to be honest didn’t work out that well but I’ll get it right at some point. We had a fairly light jus instead of full-on gravy.
Click on each item below to go to the recipes and if you do only one of these things then do the crushed potatoes.
Roast Beef
This was a lovely piece of Sirloin on the bone. It's worth remembering that bones get really hot and conduct heat to the meat so it might be worth knocking 5 minutes off of the cooking time on the Roasting Meat section
Crushed potatoes
There is a "recipe", if you can call it that, here but it's really simple. Boil some potatoes, crush them with their skins on and stir in garlic, olive oil, salt pepper and fresh herbs. This was sage
Spring cabbage
This is really close to the slow-cooked cabbage recipe here but the key is to cook everything except the cabbage for as long as it needs and then you can take it off the heat and forget about it.
When everything else is ready and you’re nearly plating up heat everything else back up and when its hot mix in the cabbage. Cook it for a few minutes – anywhere up to 10 but not longer than that.
Creamed leeks
Nothing could be simpler; slice and wash some leeks, sweat onion and garlic in butter for a few minutes and then add the leeks, salt and pepper. Carry on cooking fairly gently until they are soft and sweet.
Add a few spoonfuls of cream, stir it in and heat it through
Swede a la boulangerie
Not entirely successful but could work when I've thought about it
Thinly sliced swede layered in a gratin dish with onion and garlic, topped up with stock and flecked with a little butter to get brown bits
Tasted fine but wasn't what I wanted. try it with potatoes though
Red wine and mustard jus
Just the Jus Jus in the recipe here but with a teaspoon of French Mustard, which is slightly sweet and works against the red wine that can make it all a little bitter