Braised shin of beef

INGREDIENTS SERVES 4

Rapeseed oil 2 red onions, peeled and roughly chopped 3 carrots, peeled and roughly chopped 3 sticks celery, trimmed and roughly chopped 4 cloves garlic, unpeeled

A few sprigs fresh rosemary 2 bay leaves 1 small handful dried ceps (optional) 1 stick cinnamon

1kg quality shin of beef, bone removed, trimmed and cut into 5cm pieces (keep the bone)

Sea salt

Freshly ground black pepper 1 tbsp flour 2 x 400g good-quality tinned plum tomatoes

Two-thirds of a bottle of red wine

1. Spam and avocado toast Ingredients

Serves 2

• Half a 340g can of Spam Chopped Pork and Ham (or 1 x 200g tub) diced

• 2 chunky slices of granary bread

• 2 medium ripe avocados

• Squeeze of lime juice

• Salt and freshly ground black pepper

• Dried chilli flakes (optional)

Directions

Toast the bread until golden.

Dice the Spam Chopped Pork and Ham and grill or fry in a dry pan until golden.

Peel and crush avocados in a bowl with a fork. Add a squeeze of lime juice, seasoning and stir well. Spoon half of the avocado mixture on to each slice of toast.

Top with the cooked Spam Chopped Pork and Ham. Sprinkle with chilli flakes, if using, and serve.

2. Spam potato rosti Ingredients

Serves 4

• 1 x 340g can of Spam Chopped Pork and Ham, cut in to small cubes

• 4 x large eggs (for top)

• 1 x medium egg (for mixture)

• 2 x medium-sized potatoes

• 57g butter

• Black pepper

• Watercress to garnish (optional)

Directions

Place cubes of Spam Chopped Pork and Ham in a frying pan and fry until slightly browned.

Peel potato and partly cook by boiling for 10 minutes. Grate potato on bigger side of cheese grater. Melt half of the butter over a medium heat and add to the potato mix with one beaten medium egg, then add the fried Spam cubes and season with a little black pepper. Mix well together.

Melt a little butter in the frying pan. Fry a large spoonful of the mixture for six minutes (or until golden), flip over and fry for a further six minutes. Keep warm. Poach an egg and place on top of each rosti. Garnish with watercress and serve.

3. Spam potato skins Ingredients

Serves 6

• 1 x 200g can or tub of Spam Chopped Pork and Ham, cut in to small cubes

• 3 x medium to large baking potatoes

• 1 x large shallot (chopped)

• 50g of spinach leaves

• 1 x small jar of sour cream

• 3 tbsp cream cheese

• 2 x tbsp of olive oil

Directions

Place potatoes on the middle rack of oven and bake on 180C/Fan 160C/350F/Gas mark 4 until cooked (or microwave for 10-15 minutes). Place cubes of Spam Chopped Pork and Ham in a frying pan and fry until slightly browned.

Add chopped shallots, followed by spinach leaves and stir fry into the cubed Spam Chopped Pork and Ham.

Once baked, cut potatoes in half and scrape insides into a large bowl, leaving a thin layer of potato on the skins.

Brush skins with olive oil, return to oven and bake for a further five minutes to crisp up.

Return to scooped-out potato, mash and then add sour cream, cream cheese, then spinach/shallot mixture.

Stir well. Stuff crisped potato skins with potato/cheese/ spinach mixture and then top with cubes of Spam Chopped Pork and Ham and a sprinkle of mozzarella cheese.

Bake these for a further 10 minutes until cheese has melted.

When it comes to choosing something nice to cook and eat at home for a special occasion, a lot of us will plump for a juicy steak.

But which type of steak to cook?

Choosing the right cut all comes down to personal preference, says executive development chef Jeff Baker, of online butchery Farmison & Co.

Here Jeff, who has cooked for the Queen, shares his simple guide on how to choose from the nation’s favourite cuts and land on the best steak for you and your loved one.

Fillet steak – the tender one

Undoubtedly the most sought-after steak in British butchery, the fillet steak is renowned for its tenderness.

Jeff said: “Fillet steak is cut from the centre of the fillet, a muscle that bears no weight.

“This means that the meat is interlaced with fine marbling, hence why it has an almost buttery texture – it’s very soft and deliciously tender.

“As it’s more delicate in flavour than other steaks, this cut works well with a creamy mushroom sauce or some melted herb butter.”

Rump steak – the firm and flavoursome one

Rump steak has a rich taste and is typically dense as a cut.

Jeff said: “If you prefer a flavoursome steak with a little less fat, then a rump steak is the steak to choose.

“Taken from the rump muscle at the top of the hind-quarter, it’s firmer than the fillet.

“I suggest cooking this steak a little longer in the pan, to medium-rare.

“Cooked to perfection, it pairs really nicely with strong mustard or a punchy peppercorn sauce.”

Sirloin steak – the classic crowd-pleasing one

Often the go-to for steak lovers, sirloin steak is well-marbled and comes with a thick layer of fat: its well-rounded flavour is matched with juicy tenderness.

Jeff said: “For optimum taste, I would advise cooking a sirloin steak to medium-rare – the cut will still cook well if you prefer it a little more well done.

“If you like a lighter and more rounded classic flavour, then a sirloin is a perfect cut. It pairs particularly well with a delicious Bearnaise sauce.”

Rib eye steak – the succulent one

Enriched with a thick nugget of natural fat, rib eye steak is extremely succulent.

Jeff said: “The natural fat, known as the ‘eye’, infuses the meat with flavour and keeps it succulent in texture: As the fat caramelises and melts, it delivers a full and rich flavour.

“Best enjoyed medium-rare, rib eye steak is perfectly paired with home-made chips and a salad.

“If you’re looking for optimum flavour, rib eye should be your go-to.”

Chateau steak – the elegant one

For those looking for a fuller flavour, the chateaubriand is an excellent choice.

Jeff said: “This steak is a great pick for fillet lovers looking for extra flavour.

“Chateaubriand is the thick cut of the tenderloin from the fillet head, which has a more distinct taste than the fillet and expertly butchered into individual steaks.

“Served with a delicious red wine sauce, it’s the best choice for a sophisticated steak supper.”

Cote De Boeuf – the on-the-bone one

The Cote De Boeuf is a French classic and is heralded as a prime piece of meat – it really does promise exquisite eating.

Jeff said: “This choice is great for those who like an on-the-bone cut.

“Well-marbled and with the promise of caramelisation in its cooking, this steak makes for a naturally tender cut with outstanding flavour.

“The steak is a perfect showstopper.”

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