Beef Wellington Beef Wellington with Back Bacon Ingredients: 1.5 lb (700g) beef tenderloin (trimmed) 2 tablespoons olive oil 1 tablespoon Dijon mustard 8 oz (225g) mushrooms (finely chopped) 2 garlic cloves (minced) 1 small onion (finely chopped) 2 tablespoons butter 4-6 slices of back bacon (depending on size, slightly overlapping to wrap the beef) 1 sheet of puff pastry 1 egg (beaten) Salt and freshly ground black pepper Instructions: Sear the Beef: Heat a skillet over high heat and add olive oil. Season the beef tenderloin with salt and pepper. Sear the beef on all sides until golden

Pork Chops with Pan Gravy Pork Chops with Pan Gravy Ingredients: 4 bone-in pork chops 2 tablespoons olive oil 1 onion, sliced 2 cups chicken stock 1 tablespoon flour 1 teaspoon dried rosemary Salt and pepper to taste Instructions: Season pork chops with salt and pepper. Heat olive oil in a skillet over medium heat. Sear pork chops for 4-5 minutes per side until golden brown. Remove and set aside. Add onion to the skillet and sauté until softened. Stir in flour and cook for 1 minute. Slowly whisk in chicken stock, scraping up browned bits. Stir in

Hearty Beef Vegetable Soup Hearty Beef Vegetable Soup Ingredients: 1 lb (450 g) stewing beef, cut into small chunks 2 tablespoons olive oil 1 onion, chopped 2 carrots, diced 2 celery stalks, chopped 2 potatoes, peeled and cubed 3 cloves garlic, minced 4 cups beef stock 1 cup diced tomatoes (canned or fresh) 1 teaspoon dried thyme 1 bay leaf Salt and pepper to taste Instructions: Heat olive oil in a large pot and brown the beef over medium-high heat. Remove and set aside. In the same pot, sauté onion, carrots, celery, and garlic until softened. Add the

Traditional Irish Beef Stew A hearty and comforting dish perfect for cold days, packed with tender beef, root vegetables, and rich flavors. Ingredients: 2 lbs (900 g) stewing beef, cut into chunks 3 tablespoons flour 3 tablespoons vegetable oil 1 large onion, chopped 3 cloves garlic, minced 4 medium potatoes, peeled and cubed 3 large carrots, peeled and sliced 2 parsnips, peeled and sliced 3 cups beef stock 1 cup Guinness stout or dark ale (optional but traditional) 2 teaspoons fresh thyme (or 1 teaspoon dried) 2 bay leaves Salt and pepper to taste Instructions: Prepare the Beef:

Roast Lamb with Garlic and Rosemary A timeless classic, this roast lamb recipe is tender, flavorful, and perfect for a special family meal. Ingredients 1 leg of lamb (about 2.5-3kg, bone-in) 4-5 garlic cloves, sliced into slivers 3-4 sprigs fresh rosemary, leaves removed 2 tbsp olive oil 2 tsp sea salt 1 tsp black pepper 1 tbsp fresh thyme (optional) 1 cup water or lamb stock 1 lemon, halved Method Prep the Lamb: Preheat your oven to 200°C (400°F). Pat the lamb dry with kitchen paper and place it in a roasting tray. Using a sharp knife, make

Slow-Cooked Lamb (bone-in) with gravy IngredientsFor the Lamb:Bone-in leg of lamb1 tsp saltBlack pepper, to taste2 large garlic cloves, minced1 ½ tsp dried thyme or rosemary (or 2 ½ tsp fresh, finely chopped)1 tbsp olive oil2 cups (500 ml) beef stock1 sprig fresh rosemary (optional)For the Gravy:50 g (3 tbsp) butter3 tbsp (40 g) all-purpose flour2 cups (500 ml) strained braising liquid from the slow cookerSalt and pepper, to tasteInstructionsFor the Lamb:Place the lamb in a slow cooker or on a clean work surface. Season both sides with salt, pepper, minced garlic, and thyme or rosemary. Drizzle with olive oil

Turkey Preparation and Cooking Guide Ingredients 1 turkey (approximately 6.3kg) 100g butter, softened 1 lemon, thinly sliced (optional) Small sprigs of fresh thyme (optional) Lemon and Thyme Pork Stuffing (half recipe) 1 onion, cut into wedges Instructions 1. **Preheat the oven:** Set it to 220°C/fan 200°C/gas 7. 2. **Prepare the turkey:** Loosen the skin over the turkey breast by gently slipping your fingers between the breast and skin near the neck end, ensuring the skin stays attached at the cavity. Spread softened butter under the skin, directly over the breast. If desired, insert lemon slices and thyme sprigs under

Slow Cooker Beef Stew Ingredients: 2 lbs (900g) stewing beef, cubed 4 medium potatoes, peeled and diced 3 carrots, sliced 2 celery stalks, chopped 1 large onion, chopped 3 garlic cloves, minced 4 cups beef stock 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 tablespoons flour (optional, for thickening) Salt and pepper to taste Instructions: Prepare the Ingredients: Season the beef with salt and pepper. Toss the beef cubes in flour for a thicker stew (optional). Brown the Beef (Optional): Heat a skillet over medium-high heat, add a little