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WARNING: I don't do precise quantities. Start by making your suet crust pastry. 2:1 self-raising flour and suet and enough cold water to bring it together as a (very) firm pasty (if you are making a single big one you can go a lot softer) I used fresh thyme and a little sage in the crust for interest. Set aside to rest for a couple of hours at least - or overnight. I used 50g of pastry for a fondant Coat the steak in seasoned flour (not too much salt) and fry in beef suet until brown in small batches and set aside. Scrape any remaining flour to the side of the pan, so it doesn't burn. Add a couple of finely chopped onions and more suet if needed. When the onions are caramelised (but not burnt) deglaze the pan with about half a bottle of stout and an equal amount of beef stock - mushroom ketchup and Worcester sauce to taste (and don't be shy). Add a couple of sticks of celery, 1-3 carrots depending on how bitter the stout is, a bouquet garnie of sage/thyme and bayleaves - salt and pepper to taste, but remember it's going to reduce and get saltier. I kept the celery and carrots large making it easier to fish them out and have them for lunch. Simmer as gently as possible for at least 2 hours - then allow to cool. It the gravy isn't thick enough reduce it a bit more having set the meat aside Butter generously your fondant pots and coat with flour. As extra insurance I put in two strips of greaseproof in a cross in the bottom so I could lift them out again. Roll out your pastry and line the bowls. Be prepared to manhandle the pastry to get it thin and even. I cheated by having a spare paper-lined fondant pot, squidged the pasty till it was even, then gave it another hour the rest - which was needed because that's how long it took me to get into the oysters! An oyster into the bottom, close-packed beef pieces, an Oyster in the top, and enough gravy to fill the case to about 5mm from the top. Roll out a lid, wet the edges and close up with a tight seal and as little air as possible. Seal the top of the pot with a greaseproof paper and string. Steam for 3 hours. Oysters are a bit like octopus have a rubber phase from 10 seconds to 3 hours cooking. I served with disks of bubble and squeak, a deep-fried sage leaf and extra gravy Inspired by Eliza Acton - who pre-dated and was ripped off by Mrs Beeton!

My own

Ingredients: Beef skirt(300g), Chestnut mushrooms(6-medium size), 1 onion, 1 tablespoon sesame oil, Light Soy sauce, 1 tablespoon corn flour, black pepper, salt. Steps: 1. Cut beef skirt into thin strips (cut against the grain) 2. Marinate the beef with 1 table spoon soy sauce and corn flour. Leave it the fridge for 2 hours. Keep the beef at room temperature for 15 minutes before cooking. 3. Slice the mushrooms and onions. 4. Heat a wok/pan and add sesame oil. Add beef strips to the very hot wok and keep stiring for few minutes- until beef is cooked. The wok/pan temperature is important. 5. Add sliced onions and mushrooms and stir for couple of minutes, add little soy sauce, black pepper and salt to taste. 6. After a minute, remove from heat and serve. Name: Mederlet.

Potatoes, beef skirt, onion and swede (turnip) ONLY - no peas, carrots, parsley or anything else allowed!

Browned, simmered in veg-based stock for 3 hours, then pulled into strips. Then cooked with mucho garlic, onion, red peppers and tomatoes with cumin and turmeric. The stock is poured back in and the whole mixture simmered until the stock has reduced to a velvety thick sauce. It is eaten with rice, black beans, plantain, white cheese, arepas and for the comfort factor, if required, a huevo frito (fried egg) laid across the rice and beans.