Step 1 Add a drizzle of oil to a large pan and place over a high heat. Sear the beef shin on all sides until caramelised. Remove and set aside, then add the chopped vegetables to the pan and allow to caramelise in the residual fat Step 2 Remove the vegetables from the pan and set…

Step 1 Preheat the oven to 140°C/gas mark 1 Step 2 To begin, dust the oxtail in flour, then melt a generous amount of butter in a cast iron casserole dish, large enough to snugly fit all of the oxtail Step 3 Fry the oxtail in batches, being careful to not let them colour too much. Add…

Step 1 Start with the braised kombu. Place the dried seaweed in a small pan and leave to soak for 1 hour, or until soft and pliable Step 2 Once the kombu has finished soaking, place the pan on a very low heat and cover with cling film. Cook gently for 2–3 hours with the seaweed…

Step 1 Season flour with a little salt and pepper and toss the beef in. Shake off any excess flour. Step 2 Heat oil in a large pan to medium heat. Add the diced beef and sear all until nice golden brown colour. It’s important to do this in stages so as not to overcrowd…

Step 1 Preheat the oven to 160°C/gas mark 3 Step 2 To begin, season the beef shin with salt and pepper. Heat some olive oil in a cast iron casserole dish and once hot, sear the beef until brown all over. Remove from the pan and set aside Step 3 Roughly chop the vegetables and…

Step 1 To begin, prepare the beef rump for the potted beef. Add the rump to a large container and add the wine, vegetables (not including the diced shallots) and thyme to cover. Leave to marinate for 24 hours Step 2 The night before serving, cut the plum tomatoes for the gentleman’s relish in half….

Step 1 Preheat the oven to 220C (450F), Gas mark 7. Remove the beef from fridge 30 minutes before you intend to use it to allow it to come back to room temperature. Scrub the beetroots, then trim off the tops. Pat dry with kitchen paper. Place in a roasting tin and drizzle over the…

Step 1 Preheat the oven to 240°C/475°F/Gas 9. Allow the chateaubriand to come to room temperature then rub all over with the olive oil and sprinkle with sea salt and black pepper. Step 2 Heat a heavy-based ovenproof frying pan. Seal the chateaubriand over a high heat for about 6 minutes until golden brown on…

Step 1 To make the flavoured butter, heat the oil in a small pan, add the shallots and fry gently for 6-8 minutes until golden brown. Leave to cool, then beat into the butter with the peppercorns, mustard and a quarter teaspoon of salt. Scrape out onto a square of parchment paper and roll into…