Beef Stroganoff Stir Fry - this is my signature dish. Over the years, this has evolved and become one of my best sellers. I take tender rump skirts and slice them thinly across the grain, add plenty of chopped mushrooms and onions and my secret sauce. To cook, add a little oil to a wok or frying pan, add the stroganoff and start cooking, then add a good splash of brandy and keep stir frying. I like to add a teaspoon of Dijon mustard to give a little kick and cook it for 15-20 minutes, depending on the quantity. At the end, add a small pot of single cream, which gives you a superb sauce, and serve on a bed of rice.

For those of you watching your figure, try crème fraîche instead of cream or I’ve just found that natural Greek yoghurt works just as well and is 100% fat free.

This is a real treat and can be made in less than 20 minutes, a real winner when short of time.

Beef Wellington – this is a real winner for any dinner party or a lovely treat just for yourself! Made with a fillet steak from the tail, which is very lean and tender, placed on a slice of smooth paté, onions and mushrooms, and wrapped in a puff pastry shell. To cook, pre heat your oven to 180°C and bake for 20 to 30 minutes, depending on whether you like your steak pink in the middle or fully cooked.

Steak and Stilton Meatloaf – this is a very popular meal which is made with our best minced steak, onions, mushrooms, peppers and crumbled Stilton, glazed with our wild mushroom marinade. To cook, wrap in foil and roast in the oven for 45 minutes at 180°C. Please note that when Stilton is cooked it becomes very mild and creamy. You will also find a little clear juice in the foil, which can be spooned over the meatloaf once sliced.

Red Wine and Onion Meatloaf – made with our best minced steak, combined with our country sausage meat, with chopped onions and red wine marinade. This is lightly seasoned and will appeal to anyone who prefers less seasoning or Stilton. 45 minutes @ 180°C. 

Beef Olives – a battered steak filled with minced steak, onions, peppers and seasoned with black pepper. These can be wrapped with foil with a knob of butter and roasted for 25 minutes at 180°C. Great served with a pepper or mushroom sauce. 

Rib Eye Steak – these steaks are hung and matured on the bone for extra flavour and tenderness. They are marbled, which helps to baste the steak while cooking. Great under the grill, in the frying pan or on the barby.

Rib Eye Steak au Poivre – a matured rib eye in a creamy black pepper sauce. These are best pan-fried and once cooked, add a splash of red wine or brandy to the remaining sauce and juices from the steak. Reduce and pour over. Absolutely delicious!

Rib Eye Steak Diane – a matured rib eye steak in our mushroom and pepper sauce. These can be grilled, barbecued or pan-fried like the Steak au Poivre.

Beef and Guinness Roulade – tender rump skirts battered flat and layered with our beef and Guinness sausage meat. They can be served as a slice to braise in the oven for about 30-40 minutes at 180°C or roasted and carved for something a little different.

Beef Casserole – tender, diced skirt of beef with green beans, mixed vegetables and a rich ale gravy. Transfer into a Pyrex dish and cook for 1 hour at 180°C and serve with jacket potato and vegetables.