Serves 2 75g bulgar wheat; 2tbsp olive oil; 1 mild red chilli, seeded and finely chopped; 1 onion, finely chopped; 1/2tsp ground coriander; 1/2tsp ground cumin; 500g lean rump steak, cut into cubes (with all visible fat removed); 1 egg; 40g pine kernels, finely chopped; 2tsp chopped fresh mint; 1 tbsp chopped fresh
flat-leaf parsley. Lightly dressed mixed green salad, to serve (optional).
INGREDIENTS: (Serves 4) 275g penne pasta 6-7 slices Parma ham, snipped into small pieces 1tbsp olive oil 4 spring onions, chopped 150g roasted red peppers in oil (from a jar), drained and chopped 1 large garlic clove, crushed 200g full-fat creme fraiche 1 x 30g packet of
flat-leaf parsley, leaves roughly chopped 1 x 30g packet of basil, leaves roughly chopped 30g Parmesan, finely grated Salt and pepper METHOD: 1.
INGREDIENTS 250g orzo pasta Salt 2 tbsp olive oil 1 red onion 1 large garlic clove 150g roasted piquillo peppers (see tip, top left) Pinch of saffron stamens 4 vine tomatoes (200g) 70g pitted dry black olives (a Crespo sachet) 10g
flat-leaf parsley leaves 100g soft goat's cheese (eg, Coeur de Lion, or Chavroux)
INGREDIENTS Serves 4 400g/14oz thin cut beef steaks 350g/12oz new potatoes, peeled and halved 1 medium cucumber, sliced 45ml/3tbsp freshly chopped
flat-leaf parsley 40g/11/2oz flaked almonds, toasted 85-100g bag mixed salad leaves 8 cherry tomatoes, halved For the dressing: 60ml/4tbsp rapeseed or olive oil 30ml/2tbsp sherry vinegar 30ml/2tbsp runny honey Salt and freshly milled black pepper 1.
INGREDIENTS Serves 4 450g/1lb thin cut beef steaks, cut into strips 10ml/2tsp rapeseed oil 2 medium onions, peeled and finely chopped 2 garlic cloves, peeled and crushed or 5ml/1tsp garlic puree 45ml/3tbsp curry paste of your choice 300g/101/2oz basmati rice, rinsed 850ml/11/2pints good, hot beef or chicken stock Salt and freshly milled black pepper 200g/7oz frozen peas Large handful freshly chopped coriander or
flat-leaf parsley 1.
quick beef biryani INGREDIENTS Serves 4 450g/1lb thin cut beef steaks, cut into strips 10ml/2tsp rapeseed oil 2 medium onions, peeled and finely chopped 2 garlic cloves, peeled and crushed or 5ml/1tsp garlic puree 45ml/3tbsp curry paste of your choice 300g/101/2oz basmati rice, rinsed 850ml/11/2pints good, hot beef or chicken stock Salt and freshly milled black pepper 200g/7oz frozen peas Large handful freshly chopped coriander or
flat-leaf parsley 1.
INGREDIENTS Serves 4 to 6 350g/12oz thin cut beef steaks 15ml/3tsp rapeseed or sunflower oil 10ml/2tsp smoked paprika 5ml1tsp ground cumin salt and freshly milled black pepper 50g/2oz kale or baby spinach leaves, rinsed and roughly shredded 1 small red or yellow pepper, deseeded and sliced 1/2 small red onion, peeled and thinly sliced 5ml/1tsp lemon or lime juice 1 ripe avocado, peeled, stoned and mashed 4 -6 tortilla wraps, warmed Greek yogurt, to serve Freshly chopped coriander or
flat-leaf parsley, to serve 1.
| Go to simplybeefandlamb.co.uk for more mealtime ideas SMOKEY BEEF WRAPS WITH KALE AND RED PEPPER Ingredients (serves 4-6) 350g/12oz thin-cut beef steaks 15ml/3tsp rapeseed or sunflower oil 10ml/2tsp smoked paprika 5m/1tsp ground cumin salt and freshly-milled black pepper 50g/ 2oz kale or baby spinach leaves 1 small pepper 1/2 small red onion 5ml/1tsp lemon or lime juice 1 ripe avocado 4 -6 tortilla wraps, warmed Greek yogurt Freshly-chopped coriander or
flat-leaf parsley Method In a small bowl mix together 10ml/2tsp of the oil, smoked paprika, cumin and seasoning.
Tomato, burrata & broad bean salad Serves 4 Ingredients 500g tomatoes 1/2 tsp caster sugar 150g broad beans, podded handful each of basil, chives and
flat-leaf parsley 1 tbsp each tarragon, lovage and mint leaves 3 tbsp olive oil 2 tsp Dijon mustard pinch of fennel seeds 1 lemon, zested 1 tbsp red wine vinegar 2 x 100g burrata 50g hazelnuts, toasted and chopped
1/4 cup firmly packed
flat-leaf parsley leaves, minced
Pistachio Lemon Pesto 2 cups basil leaves 1 cup
flat-leaf parsley 1/4 cup roasted salted pistachios 1/4 cup extra-virgin olive oil 1 1/2 Tbs.
Ingredients Half a watermelon, cut into 2.5cm slices 50g pine nuts 200g feta cheese, cut into chunks Small bunch of mint leaves Small bunch of
flat-leaf parsley, chopped 100g pitted black olives Half a red onion, very thinly sliced Juice of half a lime Method 1 Remove the rind from your watermelon and grill the slices over direct heat.