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. Skin and clean the eels

2. Peel and thinly slice the onions

3. Saute half the onions in 2 oz of butter until they are golden

4. Wash, dry and cut the eels into 2inch pieces

5. Add the eels to the onions and continue frying for about 10minutes while turning them until they are lightly browned

6. Pour in the wine and bring it to a simmer

7. Peel, slice and chop the carrot

8. Peel and crush the garlic

9. Add the carrot and the garlic to the pan, together with the remaining onion, bouquet garni, mace and the seasoning

10. Cover with the lid and simmer for 25minutes

11. In the meantime, wipe and trim the mushrooms

12. Peel the button onions and saute them together with the mushrooms in the remaining 1 oz of butter

13. Remove the fish and keep warm on a serving dish

14. Beat the cream and egg yolk together and add a little of the fish liquid

15. Blend this into the mixture in the pan and continue stirring until the sauce thickens

16. Pour the sauce over the eels and serve garnished with the mushrooms, onions and bread triangles

List of ingredients required:

1 and 1/2 lb eels
2 small onions
3 oz unsalted butter
1 clove garlic
1 carrot
1 bouquet garni
1/2 level teaspoon ground mace
Salt and black pepper
1 egg yolk
1/4 pint double cream

Garnish:

12 button onions
12 button mushrooms
Fried bread triangles

1. Measure the following ingredients into a mixing bowl and stir well : tea, sugar, raisins and sultanas

2. Leave the mixture for about 5hours or overnight for the fruit to swell

3. Grease a 6 inch (150mm) round cake tin and line the base

4. Sieve the following ingredients into the soaked fruit and tea: flour, baking powder and mixed spice

5. Add the egg and mix well

6. Beat the mixture for about 1minute then turn it into the prepared tin

7. Bake in the center of the preheated oven for about 1 and 1/2hours or until a fine skewer inserted into the center of the cake comes out clean

8. Cool the cake for 15minutes in the tin then turn out onto a wire rack

List of ingredients required:

6 oz (175g) plain flour
6 oz (175g) sultanas
6 oz (175g) seedless raisins
6 fluid oz (175ml) warm tea without milk
5 oz (150g) soft, dark brown sugar
1 level teaspoon ground mixed spice
1 level teaspoon baking powder
1 beaten egg

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