Beef it up
Prep Cook Serves 10 min 10 min 4
1 red onion, peeled and thinly sliced
Juice of 1 lemon Extra-virgin olive oil, for drizzling
Salt and black pepper 4 flatbreads
1 tbsp olive oil, for cooking
6 lamb leg steaks
1 tsp ras el hanout 300g tub hummus 80g rocket leaves 1 large carrot, julienned or ribboned with a peeler
1 pinch smoked paprika
Heat the oven to 150C/300F/gas 2. Put the onion into a bowl with half the lemon juice, a glug of extravirgin olive oil, then season and set aside.
Put the flatbreads into the warm oven to heat through. Meanwhile, put the olive oil into a frying pan over a high heat. Season the lamb with the ras el hanout and some salt and pepper, and sear for two to three minutes on each side, until just cooked but still slightly pink in the middle. Set aside to rest.
While the lamb rests, mix the hummus with the rest of the lemon juice to taste.
Spread each flatbread with hummus and scatter with the rocket leaves and carrot. Slice the lamb thinly and put on top of each flatbread. Scatter with the lemony onions and paprika, and drizzle with a little more extra-virgin olive oil. You can make this with any cut of beef you like – even mince – but make sure you adjust the cooking times accordingly Prep Cook Serves 10 min 15 min 4
2 tbsp olive oil 500g beef sirloin, into thin strips
1 tbsp plain flour, seasoned
20g unsalted butter 1 small onion, peeled and finely chopped
1 small leek, sliced 200g button mushrooms, cleaned and sliced
Salt and black pepper 2 garlic cloves, peeled and sliced
400g fresh egg tagliatelle 175ml white wine Zest of 1 lemon, plus a squeeze of juice 100ml double cream 1 tbsp dijon mustard cut 1 tsp smoked paprika Chopped parsley, to scatter
Put the oil into a large nonstick frying pan over a medium-high heat. Dust the meat in the seasoned flour, then fry in batches until browned all over. Remove with a slotted spoon and set aside.
Put the butter into the pan, then the onion and leek, and fry for five minutes, then add the mushrooms. Turn up the heat, season and cook until the mushrooms are golden, then add the garlic and cook for 30 seconds more.
Cook the pasta in a large pan of boiling, salted water for one or two minutes, then drain.
Meanwhile, return the meat to the frying pan, pour in the wine and let it all bubble away for a minute. Add the lemon zest, cream, mustard, paprika and a splash of water to loosen it up.
Add the tagliatelle, toss well to coat the pasta in the creamy sauce, then serve scattered with lots of parsley and a squeeze of lemon juice.
Recipes extracted from Meals in Minutes by Donal Skehan (Hodder & Stoughton)