GUT-HEALTHY BEEF RAMEN RECIPE FROM DUKESHILL

RAW Food and Drink PR’s Harry Hook says: “This dish tastes heavenly – you’d never know it’s doing you the world of good! Gut-friendly ingredients: fermented foods – miso, soya sauce, kimchi. Pickles – both red onion and eggs and of course mushrooms, beef broth – and ginger is great for your gut too. Knowing you’re allowed to slurp it makes your inner child happy too.”

For the broth – serves 2

700ml good quality beef broth

100g chestnut mushrooms, halved Thumb-sized piece of ginger, grated 2 fat cloves garlic, grated

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp gouchujang

1 tbsp fish sauce

1 tbsp miso

1 star anise

1 cinnamon stick

For the ramen

2 x170g DukesHill grass-fed british fillet of beef

2 tbsp vegetable oil

1 jar of pickled beetroot – juice only 2 eggs

½ red onion, finely sliced into rings 1 lime, halved

Bunch of fresh coriander, stalk finely chopped, leaves picked

150g egg noodles

Beansprouts

½ Red pepper, finely sliced

Mange tout

2 tbsp kimchi

Crispy chilli to serve

■ Start with the eggs. Submerge them in a pan of boiling water, cook for 5 minutes and remove. Place them in a jar of pickled beetroot juice and leave for a minimum of 1 hour – the longer you leave them, the more intense the vibrant pink will be!

■ Put the sliced red onion rings in a bowl, squeeze the lime juice over and sprinkle some salt in. Combine and set aside to develop while the broth cooks.

■ Pour the beef broth into a large pan over a medium heat. Add all the broth ingredients straight into the pan along with the chopped coriander stalks. Bring to the boil, then turn down to a very gentle simmer for 1 hour.

■ After 50 minutes of simmering, start the beef. Rub oil over the steaks, then season generously with salt and plenty of black pepper. Get your pan on a high heat and leave it there until it’s searingly hot. Add a slick of vegetable oil to the pan and add the beef fillet. Give it a couple of minutes without touching it on each side so it browns it all over. Then move it around on the heat until it has an internal core temperature of 55c. At this point, allow it to rest for 10 minutes, then slice neatly – always against the grain. Cook the noodles according to pack instructions, drain and place in serving bowls.

■ Taste the broth to ensure it packs plenty of punch – season with soy sauce as needed. Ladle broth and mushrooms into each bowl. Top each bowl with the sliced steak, the halved marinated eggs, red pepper, beansprouts, mange tout, pickled red onion, kimchi then the sliced steak and coriander last. Add crispy chilli flakes to taste.