Ingredients

Ingredients For the beef

• 1 tbsp olive oil

• 50g/2oz streaky bacon, finely chopped

• 2 tbsp plain flour

• salt and freshly ground black pepper

• 1kg/2lb 4oz braising steak or shin, trimmed, cut into 1cm/½in cubes

• 2 onions, peeled, finely chopped

• 300ml/11fl oz red wine

• 500ml/18fl oz good beef stock

• 1 bouquet garni (2 sprigs thyme, 1 small bunch parsley and 2 bay leaves tied with cooking string)

• 2 tsp Worcestershire sauce

• 2 tsp brandy

For the suet puddings

• butter, for greasing

• 375g/13oz self-raising flour, plus extra for dusting

• 200g/7oz beef suet

• 1 tsp dried thyme

• pinch dried sage

• 1 tsp sea salt

• 110-150ml/4-5fl oz cold water

• 1 free-range egg yolk, plus 1 egg, beaten, for egg wash

For the parmentier potatoes

• 2 large potatoes, unpeeled

• 50g/2oz butter

For the kidneys

• 2 tbsp olive oil

• ½ medium onion, peeled, finely chopped

• 1 celery stalk, trimmed, finely chopped

• 1 carrot, peeled, finely chopped

• 2 garlic cloves, crushed

• 2 tsp fresh thyme leaves

• 8 lambs' kidneys, outer membranes removed, cut in half

• 4 tbsp dry sherry

• 2 tbsp crème fraîche

• salt and freshly ground black pepper

• 2 tbsp chopped fresh flatleaf parsley

For the cauliflower cheese purée

• 1 head cauliflower, core removed, broken into florets

• 2 tbsp double cream

• salt and freshly ground black pepper

• 150g/5oz Lincolnshire Poacher cheese, grated

For the peas

• 500g/1lb 2oz frozen peas

• 1 tsp dried oregano

• knob of butter

Description

Recipe Uses 1 Tbsp Olive Oil, 50g/2oz Streaky Bacon, Finely Chopped, 2 Tbsp Plain Flour, Salt And Freshly Ground Black Pepper, 1kg/2lb 4oz Braising...

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