1. Wipe the meat with a clean damp cloth

2. Season the meat with freshly ground pepper

3. Melt the butter in large frying pan

4. Brown the beef on all sides over high heat in the pan

5. Put the meat in an oven-proof casserole

6. Shell the peas and put them around the sides of the beef

7. Pour the butter from the pan over the meat

8. Cover the casserole with a lid and cook in the center of the preheated oven for 2hours

9. Allow another 30minutes in the oven for the meat to be well done

10. Lift the beef out and carve it into thin slices

11. Arrange the slices on a warm serving dish, surrounded by the peas

List of ingredients required:

(serves 6 people)

2 and 1/2 to 3 lb lean beef
2 oz unsalted butter
Salt and black pepper
1 and 1/2 lb fresh green peas

The oven should be preheated at a temperature of 325F (160C)

1. Cut the beef into 1 inch cubes

2. Heat the cup of butter in a pan

3. Brown the beef cubes on all sides in the pan

4. Transfer the beef onto a casserole

5. Saute the onions in the butter until they are golden

6. Transfer the onions to the casserole

7. Add the tomato paste and the water to the pan

8. Bring the sauce to the boil and pour it over the beef and the onions in the casserole

9. Cover the casserole and let the stew simmer for about 1 and 1/2hours

10. Add the carrots, potatoes, salt and pepper to taste and the cinnamon

11. Cover the casserole and cook for a further 35minutes until the beef and vegetables are tender

List of ingredients required:

(serves 4 people)

1 and 1/2 lb lean beef
1/4 cup butter
8 small onion
3/4 cup tomato paste
2 cups water
2 sliced carrots
2 cubed potatoes
Salt and pepper
1 teaspoon cinnamon

Prep your ingredients while you are heating the blanching water to save time.

Ingredients

• 2 pounds (900g)broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
• Salt for blanching water
• 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
• 5 eggs, beaten
• 1/3 cup (43g) all purpose flour
• 1/2 cup (118 ml) cream
• 1 cup (236 ml) whole milk
• 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 8 ounces (225g) cheddar cheese, grated

Method

1. Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water).
2. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm.
3. Strain and rinse with cold water to stop the cooking.
4. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp.
5. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
6. Preheat oven to 425°F (220°C).
7. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk.
8. Add the black pepper (more or less to taste), salt, and mustard.
9. Mix in about a third of the cheese.
10. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down.
11. Sprinkle the bacon pieces over the broccoli.
12. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies.
13. Sprinkle the casserole with the remaining cheese.
14. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.