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2 beef ribs, 2 onions, handful of mushrooms, 2 beef stock in 600ml of boiling water, a tablespoon full of tomato sauce.

Boil for at least 8 hours with 2 halves of a peeled brown onion and a handful of whole garlic cloves. Add a pork shoulder joint to the broth midway through and cook until tender. Then serve with slices of the pork shoulder, and a dome of rice topped with garlic chive kimchi and thin slices of spicy chilli. This served 8.

From Sabrina Ghayour’s Persiana Easy

From Sabrina Ghayour’s Persiana Easy https://www.bbc.co.uk/food/recipes/chapli_kabab_21551

Recipe from Cypriana by Theo A Michaels

Rub the flesh of the lamb with minced garlic and sprinkle with dry rosemary and rub with olive oil keeping the fat dry with kitchen paper. Start gravy by using a chicken stock jelly. Add water a bay leaf a glug of sherry a rough chopped shallot, a rough chopped celery stick and chopped carrot and crushed garlic cloves and cook long for a slow rolling boil till reduced then add a squeeze of orange juice. Later when the rack is roasted tip gravy mix in to roasting juices and press through sieve into a jug ideally which separates off fat and return gravy juices less fat to pan to continue to reduce till desired consistency and check seasoning. Add boiled well drained leeks to bechamel/white sauce made from melting butter and a dash of oil adding cornflour and gradually thickening with milk. For extra flavour I steeped the milk while warming with a bay leaf, and a shallot spiked with 3 cloves and a grind of nutmeg. Put leeks in sauce on oven proof dish top with grated cheese , I used mature cheddar and a sprinkle of panko crumb and season then bake till crispy on top and bubbling then set aside. Set oven to high roasting temperature of 215/220 Celsius and roast for 20 minutes to sear fat in oven then reduce heat for remainder of cooking to 190 Celsius for about 15 to 20 minutes using a probe to achieve desired cook ours was medium rare with crispy fat. Delicious. Rest meat well before serving on well warmed plates with buttered new potatoes with fine chopped fresh mint, leek gratin, carrots and greens. Lamb loves leeks and onions hence the choice of gratin. Finish with the tasty redcurrant and sherry gravy.

Sat fillet out at room temperature. Rubbed with fresh minced garlic and olive oil and wrapped in cling film with some fine chopped rosemary and thyme inside. Parboil potatoes and let dry add to hot duck fat in a tray, season with sea salt and roast till crispy pressing down half way through the cook to slightly flatten creating crispier edges. Keep warm for plating up. Simply boil beans and drain off so tender. Sautee finely chopped shallots in butter and olive oil till soft, add in finely sliced mushrooms and cook till soft, stir in fresh minced garlic, a generous pinch of dried tarragon, generous grind of black pepper, glug of medium sherry, half a cup of red wine and a dash of Worcestershire sauce, half teaspoon of Dijon mustard. Stir then add half a cup of beef stock and a bay leaf and cook on a medium low heat to reduce. Later add half a cup of cream and heat until a good sauce consistency adding more cream or stock to get desired thickness and creaminess. Taste and season adding more black pepper if a pepper corn style sauce is desired. For fillet, unwrap and once at room temperature heat oven proof frying pan on hob till almost smoking and sear each side of the fillet till a thin deep brown crust achieved, add in large knob of butter and an unpeeled garlic clove to pan with some fresh thyme and use spoon to baste melted butter over meat. Put fillet in the same pan in the oven roasting on a high heat about 210 Celsius. Set timer for 4 minutes and turn fillet every 4 minutes till all sides cooked on basting each time and not burning hands in process.. use probe to see temperature depending on preference. This was about 53 degrees for more rare to medium. Rest beef for ideally half of cooking time. Slice and serve on warm plates with the warm vegetable accompaniments and the warm mushroom sauce.