by Mary Berry
1⁄2 tbsp fish sauce
3 heaped tbsp light mayonnaise
Serves 12
1.8kg (4lb) centre-cut beef fillet
2 tbsp olive oil
2 large red chillies, deseeded and roughly chopped
5cm (2in) fresh root ginger, peeled and roughly chopped
2 fat garlic cloves, roughly chopped
large bunch of mint, stalks removed
finely grated zest and juice of 2 limes
200g carton coconut cream
2 x 200ml tubs full-fat crème fraîche
2 tbsp sweet chilli dipping sauce
2 tbsp sugar
1 tbsp fish sauce
6 heaped tbsp light mayonnaise
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Rub the beef with the oil and brown quickly on all sides in a large pan.
2. Transfer to a roasting tin and roast for 20 minutes (30 minutes for 12) – it should be medium rare – then cover loosely with foil and leave to rest for 15–20 minutes.
3. Meanwhile, put the chilli, ginger, garlic, mint, lime zest, and lime juice into a food processor and whiz until finely chopped. Add the six remaining ingredients and whiz again.
4. Carve the beef, allowing 2–3 slices per person, and arrange on a platter with the Thai green rice, if serving. Place the sauce alongside in a bowl.
IN THE AGA
Roast the beef in the centre of the roasting oven for the same timings as above.
PREPARE AHEAD
The sauce can be made up to 3 days ahead. The beef can be browned up to 12 hours ahead. Not suitable for freezing.
THAI BEEF WITH LIME AND CHILLI
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SIRLOIN STEAK AND VEGETABLE STIR-FRY
Light and fresh, this stir-fry is the perfect dish to rustle up as a speedy supper for up to six people. Serve with noodles or rice.
Serves 6
350g (12oz) thin sirloin steak or fillet steak, sliced into very thin strips
1 tbsp runny honey
salt and freshly ground black pepper
2 tbsp olive oil
2 carrots, sliced into matchsticks
6 spring onions, sliced
150g (51⁄2oz) baby corn, cut into thick slices
150g (51⁄2oz) sugarsnap peas, sliced in half lengthways
250g (9oz) pak choi, white and green separated and cut into thick slices
For the sauce
3 tbsp mirin
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp water
2 tsp cornflour
Serves 12
We think this dish is not suitable for more than six people because the vegetables would release too much water and make the stir-fry soggy.
1. Toss the steak in the honey and season well with salt and freshly ground black pepper.
2. Heat the oil in a large frying pan or wok over a high heat, add the steak, and stir-fry for 1–2 minutes or until brown and just cooked. Transfer to a plate with a slotted spoon.
3. Add the carrots, spring onions, and corn and stir-fry over a high heat for 3 minutes. Add the sugarsnap peas and the white part of the pak choi and stir-fry for 3 minutes.
4. To make the sauce, put the mirin, soy sauce, and hoisin sauce in a small bowl. Mix the water and cornflour to a smooth paste in another bowl, then add to the sauce. Pour the sauce into the frying pan with the steak and the green leaves of the pak choi and fry for 1–2 minutes or until the green leaves have just wilted.
5. Season with salt and freshly ground black pepper and serve at once.
PREPARE AHEAD
You can prepare all the ingredients up to 4 hours ahead. The sauce can be made up to 1 day ahead. Not suitable for freezing.
SIRLOIN STEAK AND VEGETABLE STIR-FRY
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CLASSIC BEEF LASAGNE
Although there are many trendy new lasagnes out there, we are often asked for a classic lasagne. This is a recipe we’ve perfected over the years. Leave it to stand for six hours before cooking.
Serves 6
Special equipment 2.4 litre (4 pint) shallow wide-based ovenproof dish
1 tbsp sunflower oil
900g (2lb) raw minced beef
2 onions, roughly chopped
4 celery sticks, diced
2 garlic cloves, crushed
2 level tbsp plain flour
2 x 400g cans chopped tomatoes
150ml (5fl oz) beef stock
3 tbsp tomato purée
1 tsp sugar
1 tbsp freshly chopped thyme leaves
For the white sauce
50g (13⁄4oz) butter
50g (13⁄4oz) plain flour
750ml (11⁄4 pints) hot milk
2 tsp Dijon mustard
50g (13⁄4oz) Parmesan cheese, freshly grated
salt and freshly ground black pepper
6–8 sheets lasagne
85g (3oz) mature Cheddar cheese, grated
Serves 12
Special equipment 2 x 2.4 litre (4 pint) shallow wide-based ovenproof dishes or 1 x 4 litre (7 pint) dish
1 tbsp sunflower oil
1.8kg (4lb) raw minced beef
4 onions, roughly chopped
8 celery sticks, diced
4 garlic cloves, crushed
4 level tbsp plain flour
4 x 400g cans chopped tomatoes
300ml (10fl oz) beef stock
6 tbsp tomato purée
2 tsp sugar
2 tbsp freshly chopped thyme leaves
For the white sauce
100g (31⁄2oz) butter
100g (31⁄2oz) plain flour
1.5 litres (23⁄4 pints) hot milk
1 heaped tbsp Dijon mustard
100g (31⁄2oz) Parmesan cheese, freshly grated
salt and freshly ground black pepper
12–16 sheets lasagne
175g (6oz) mature Cheddar cheese, grated
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Heat the oil in a large frying pan until hot, then add the mince and cook until brown all over. Stir in the onions, celery, and garlic.
2. Add the flour and stir to coat the vegetables and beef, then blend in the tomatoes, stock, tomato purée, sugar, and thyme. Bring to the boil, cover with a lid, then transfer to the oven for 1–11⁄2 hours or until the beef is tender.
3. Meanwhile, make the white sauce. Melt the butter in a saucepan, add the flour, and cook over the heat for 1 minute, stirring. Slowly add the hot milk, whisking until the sauce is thick and smooth. Add the mustard and Parmesan and season well with salt and freshly ground black pepper.
4. Remove the meat sauce from the oven and put one-third into the base of the ovenproof dish (two dishes for 12). Spoon one-third of the white sauce on top and arrange a layer of lasagne on top of that. Season with salt and freshly ground black pepper.
5. Spoon half the remaining meat sauce on top, then half the remaining white sauce. Put another layer of lasagne on top and season with salt and freshly ground black pepper. Add the rest of the meat sauce followed by the rest of the white sauce.
6. Sprinkle over the Cheddar, then transfer to the fridge for a minimum of 6 hours before cooking so the pasta has time to soften.
7. To serve, preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6), then cook the lasagne in the middle of the oven for 45 minutes (1 hour for 12) or until golden brown on top, bubbling around the edges, and the pasta is soft.
IN THE AGA
Cook the meat sauce in the simmering oven for 1–11⁄2 hours or until the beef is tender. Cook the assembled lasagne in the middle of the roasting oven for 40–45 minutes (1 hour for 12), using the cold sheet if it is getting too brown.
PREPARE AHEAD AND FREEZE
The lasagne can be made up to the end of step 6 up to 2 days ahead. Freeze the lasagne at the end of step 6 for up to 2 months.
CLASSIC BEEF LASAGNE
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/> CLASSIC SPAGHETTI BOLOGNESE
This is a traditional bolognese sauce, with chicken livers for a lovely depth of flavour. It’s well worth making double the quantity, so you can freeze a batch for another day.
Serves 6
2 tbsp sunflower oil
200g (7oz) fresh chicken livers, trimmed of any sinew and cut into small pieces
900g (2lb) raw lean minced beef
2 onions, finely chopped
2 garlic cloves, crushed
100ml (31⁄2fl oz) Port
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
1 tsp caster sugar
salt and freshly ground black pepper
500g (1lb 2oz) spaghetti
Parmesan cheese, grated
Serves 12
4 tbsp sunflower oil
450g (1lb) fresh chicken livers, trimmed of any sinew and cut into small pieces
1.8kg (4lb) raw lean minced beef
4 onions, finely chopped
4 garlic cloves, crushed
200ml (7fl oz) Port
4 x 400g cans chopped tomatoes
6 tbsp tomato purée
2 tsp caster sugar
salt and freshly ground black pepper
1kg (21⁄4lb) spaghetti
Parmesan cheese, grated
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Heat the oil in a large non-stick frying pan over a high heat, add the chicken livers, and brown quickly all over. Remove with a slotted spoon and set aside.
2. Add the minced beef in batches and brown all over, adding a little more oil if the pan’s getting dry. Return the chicken livers to the pan along with all the beef.
3. Add the onions and garlic and fry for 2 minutes. Stir in the Port, tomatoes, tomato purée, and sugar and bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 1–11⁄4 hours or until tender.
4. To serve, cook the spaghetti in boiling salted water according to the packet instructions. Drain well, transfer to a serving bowl, and top with the bolognese sauce. Scatter with the grated Parmesan to serve.
IN THE AGA
Cook in the simmering oven for 1–11⁄2 hours or until tender.
PREPARE AHEAD AND FREEZE
The sauce can be made up to 2 days ahead. Freeze for up to 3 months.
CLASSIC SPAGHETTI BOLOGNESE
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COLD FILLET OF BEEF WITH MUSTARD SAUCE
To avoid the meat turning grey once carved and exposed to the air, carve the cold beef up to 3 hours ahead, then reassemble into its original shape and wrap tightly in cling film. Chill until needed and arrange on the plate just before serving. Serve with new potatoes and a Red Pepper and Aubergine Salad.
Serves 6
1.25kg (23⁄4lb) middle-cut fillet of beef
salt and freshly ground black pepper
1 tbsp olive oil
a small knob of butter
For the mustard sauce
200ml tub full-fat crème fraîche
2 tbsp Dijon mustard
1 tsp white wine vinegar
1 tsp black mustard seeds
1 tsp caster sugar
Serves 12
1.8kg (4lb) whole middle-cut fillet of beef
salt and freshly ground black pepper
2 tbsp olive oil
a knob of butter
For the mustard sauce
500ml tub full-fat crème fraîche
4 tbsp Dijon mustard
2 tsp white wine vinegar
2 tsp black mustard seeds
2 tsp caster sugar
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Meanwhile, season the beef with salt and freshly ground black pepper, then rub the oil over the meat.
2. Heat a wide-based frying pan over a high heat until very hot and brown the beef quickly on all sides.
3. Transfer to a small roasting tin, spread with the butter, and roast for 18–20 minutes (25 minutes for 12) or until medium rare. Set aside until cold.
4. To make the sauce, put all the ingredients into a bowl, season with salt and freshly ground black pepper, and stir to combine.
5. Thinly carve the beef and serve cold with the sauce.
IN THE AGA
Roast on the second set of runners in the roasting oven for 18 minutes (25 minutes for 12).
PREPARE AHEAD
The fillet can be roasted up to 2 days ahead. The sauce can be made up to 3 days ahead. Not suitable for freezing.
COLD FILLET OF BEEF WITH MUSTARD SAUCE
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GOOD OLD-FASHIONED BEEF STEW WITH RED WINE AND THYME
This traditional stew has lots of flavour and is a favourite of Lucy’s family, especially at holiday times when everyone is gathered together. Serve with creamy mashed potatoes and green vegetables.
Serves 6
2 tbsp sunflower oil
900g (2lb) stewing beef, cut into bite-sized pieces
12 small shallots, peeled
2 medium carrots, diced
4 level tbsp plain flour
300ml (10fl oz) red wine
450ml (15fl oz) beef stock
1 tbsp redcurrant jelly
1 tbsp Worcestershire sauce
5 thyme sprigs
salt and freshly ground black pepper
250g (9oz) button mushrooms
Serves 12
2 tbsp sunflower oil
1.8kg (4lb) stewing beef, cut into bite-sized pieces
24 small shallots, peeled
4 medium carrots, diced
100g (31⁄2oz) plain flour
600ml (1 pint) red wine
900ml (11⁄2 pints) beef stock
2 tbsp redcurrant jelly
2 tbsp Worcestershire sauce
small bunch of thyme sprigs
salt and freshly ground black pepper
500g (1lb 2oz) button mushrooms
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, heat the oil in a large frying pan or casserole and quickly brown the beef all over. Remove with a slotted spoon and set aside. You may need to do this in batches.
2. Add the shallots and carrots to the pan and brown over a high heat. Add the flour and stir to coat the vegetables, then blend in the wine and stock. Add the redcurrant jelly, Worcestershire sauce, thyme, and some salt and freshly ground black pepper. Add the mushrooms and return the beef to the pan.
3. Bring to the boil, cover with a lid, and cook in the oven for 2–21⁄2 hours (21⁄2–3 hours for 12) or until the beef is tender. Serve piping hot.
IN THE AGA
Cook in the simmering oven for 2–21⁄2 hours or until tender.
PREPARE AHEAD AND FREEZE
The stew can be made up to 1 day ahead. Freeze for up to 2 months.
GOOD OLD-FASHIONED BEEF STEW WITH RED WINE AND THYME
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HOT MUSTARD SPICED BEEF
A wonderful untemperamental casserole – warming and spicy. Serve with Cheese-topped dauphinois potatoes and peas.
Serves 6
1 tbsp sunflower oil
900g (2lb) chuck steak, cut into 2cm (3⁄4in) cubes
2 large onions, chopped
100g (31⁄2oz) button mushrooms, cut into quarters
1 tbsp Dijon mustard
2 tsp medium curry powder
1 tbsp muscovado sugar
2 tbsp Worcestershire sauce
25g (scant 1oz) plain flour
600ml (1 pint) beef stock or 2 beef stock cubes dissolved in 600ml (1 pint) water
salt and freshly ground black pepper
450g (1lb) Chantenay or baby carrots
freshly chopped parsley, to garnish (optional)
Serves 12
2 tbsp sunflower oil
1.8kg (4lb) chuck steak, cut into 2cm (3⁄4in) cubes
4 large onions, chopped
225g (8oz) button mushrooms, cut into q
uarters
2 tbsp Dijon mustard
4 tsp medium curry powder
2 tbsp muscovado sugar
4 tbsp Worcestershire sauce
50g (13⁄4oz) plain flour
1.2 litres (2 pints) beef stock or 4 beef stock cubes dissolved in 1.2 litres (2 pints) water
salt and freshly ground black pepper
900g (2lb) Chantenay or baby carrots
freshly chopped parsley, to garnish (optional)
1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, heat the oil in a large non-stick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
2. Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
3. Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock (150ml/5fl oz for 12). Whisk by hand until smooth.
4. Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
5. Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2–21⁄2 hours (21⁄2–3 hours for 12) or until the meat is tender.
6. While the meat is cooking, cook the carrots – sliced in half lengthways if they are a little on the large size – in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
7. To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.
IN THE AGA
