Celebrating Great British beef

Beef, leek & swede Cumberland pie

NEW this month on our ‘foodie calendar’ is a Great British Beef Week, which runs from April 23-30. The aim is to celebrate the “iconic” flavours and versatility of British beef and the sustainable practices of beef farmers. 

Thankfully, the National Beef Association website – nationalbeefassociation.com –
has some interesting recipes using every cut of beef imaginable…
so we offer you two of them. 

Butter-roast parsnips with hazelnuts and sage
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Butter-roast parsnips with hazelnuts and sage

Serves

8-10

People

Ingredients

  • 1kg parsnips, scrubbed clean (no need to peel)

  • 1 tbsp vegetable oil

  • 50g unsalted butter

  • 10 sage leaves

  • 50g blanched hazelnuts, roughly chopped

  • 1 tbsp runny honey

Method

  • Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of salted water to the boil. Add the parsnips to the water and cook for 10-15 minutes or until a knife easily slips through the thicker end. Drain and set aside. Once cool enough to handle, top, tail and halve lengthways.
  • Add the oil and butter to a flameproof roasting dish or oven-safe frying pan over a medium heat. Once foaming, add the sage leaves and fry for 1-2 minutes until shiny and translucent. Lift them out of the butter using tongs or a fork and leave on kitchen paper to drain.
  • Add the boiled parsnips, cut-side down, to the same dish/ pan and turn the heat up to high. Fry for a few minutes, turning so they’re fully coated in the butter mix. Transfer the dish/pan to the oven and roast for 20 minutes.
  • Scatter over the chopped hazelnuts, give everything a good shake, then roast for a further 10 minutes.
  • Drizzle over the honey, give everything a final stir, then transfer to a serving platter. Sprinkle with salt and garnish with the crispy sage leaves.
Salad of beef tongue, green vegetables, wild garlic vinaigrette
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Salad of beef tongue, green vegetables, wild garlic vinaigrette

Servings

4

servings

Ingredients

  • 320g of finely sliced cooked beef tongue

  • 100g of wild garlic leaves

  • 100g of olive oil

  • 1 bunch of watercress

  • 1 bunch of green asparagus

  • 1 small head of broccoli

  • Juice of 1 lemon 

  • 4 small spring radish

  • 40g parmesan shavings

Directions

  • Prepare the wild garlic puree: Blanche the wild garlic leaves in boiling water and refresh by dipping in cold water. Remove excess water. Mix the olive oil with the wild garlic and pass through a fine sieve. Put aside.
  • Prepare a vinaigrette with the lemon juice, the wild garlic puree and the wild garlic oil.
  • Prepare the vegetables: Using a mandolin or a grater, finely grate the raw broccoli florets into rice-sized pieces. Wash the watercress and remove the excess water. Blanche the green asparagus in salted boiling water for 10 minutes and refresh in iced cold water. Slice each asparagus long ways in four.
  • To finish: Use a plate for each person and spoon some of the wild garlic vinaigrette onto the centre of each plate. Arrange slices of beef tongue on each plate.  Sprinkle the broccoli over the beef. Place the green asparagus in a bowl and toss in a little of the vinaigrette until coated. Arrange nicely on the top of the meat.
    Decorate with some of the watercress and parmesan shavings. Finish by spooning a little more of the vinaigrette.
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