Chefs insist on dry-aged steaks for their superior taste and tenderness. But few supermarkets stock them. See what the fuss is about with these flat iron steaks, balsamic mustard sauce and butternut squash mash.
We've created a smoky rub with paprika, garlic and ground coffee to enhance the deep rich flavour of the flat iron steak. Served with sweet potato wedges and a bistro-style salad with crunchy sliced radishes.
We've swapped pasta sheets for layers of fresh courgette and baked aubergine in our rich beef lasagne. Served with salad and a sprinkling of pine nuts. Our beef, which is from Yorkshire, is 100% grass-fed.
To recreate the crunch of fish and chips, without any of the heavy breading, we've dredged fresh haddock fillets in a crispy lemon and parsley polenta. Served with crispy oven baked sweet potato fries.