JOE MARLER

This iconic dish from the Quality Chop House uses top-grade, dry-aged beef mince, delivering spoonfuls of B vitamins, iron and zinc. It’s also far lower in saturated fat than you might think

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INGREDIENTS

(SERVES 6)

• BEEF DRIPPING, 25G

• DRY-AGED QUALITY BEEF MINCE, 1KG

• 1 CARROT, PEELED AND DICED

• 1 ONION, PEELED AND DICED

• DRIED THYME, 1TSP

• TOMATO PURÉE, 1TBSP

• DARK CHICKEN STOCK, 300ML

• DARK BEEF STOCK, 300ML

• RED WINE, 200ML

• PINCH OF MALDON SALT

• SOURDOUGH, THICK SLICE

• WATERCRESS, HANDFUL

• MUSTARD DRESSING, 1TBSP

METHOD

this is a grown-up take on a snack that he ate as a kid: beef dripping from the can kept next to the stove, slathered on bread. This recipe is from The Quality Chop House by Searley, with Dan Morgenthau and William Lander. Heat a teaspoon of dripping in a saucepan and brown the mince in batches. Transfer to a colander to drain off the fat but keep the pan and cooking fats.

Over a medium heat,

gently fry the carrot and onion, along with the thyme, in the pan you used for the mince for 15 minutes, or until the onion is translucent. Stir occasionally to prevent it catching. Add the tomato purée and cook for 10 minutes. Return the mince to the pan and pour in the stocks, wine and salt. Simmer over a low heat for about an hour, or until thickened. Take off the heat and rest for 20 minutes.

Heat the remaining dripping

in a frying pan, then place the sourdough in the hot fat. It may look like there’s too much dripping, but stay with it. Turn the bread after 45 seconds; when it’s a rich brown on both sides, place on a piece of kitchen paper to soak up the excess fat. Toss the watercress in the mustard dressing and give the mince a quick stir to make sure it’s still hot. Top the toast with a ladle of mince. Add the

watercress and serve.

For chef Shaun Searley,