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

1. Wash 3 shad roes quickly without breaking the delicate covering membrane.
2. Split each roe in two lengthwise and spread the cut sides with anchovey butter.
3. Wrap each in a thin sheet of larding pork rubbed with a mixture of 1 teaspoon each parsley, chervil, shallot and marjoram all finely minced.
4. Secure the wrapping with string, arrange the roes in the bottom of a generously buttered casserole and sprinkle with freshly ground black pepper.
5. Pour in enough light cream barely to cover, add 1 large bay leaf, 2 slices onion and 4 sprigs of parsley and dot with 2 tablespoons butter.
6. Cover with a buttered paper and bake the casserole in a moderate oven for 25 to 30 minutes.
7. Remove the buterred paper and cook for 4 minutes longer.
8. Discard the bay leaf, onion and parsley, taste for seasoning and serve in the casserole.

Ingredients required:

• 3 Shad roes.
• Anchovey butter.
• Larding pork rubbed.
• 1 Teaspoon parsley.
• 1 Teaspoon chervil.
• 1 Teaspoon shallot.
• 1 Teaspoon marjoram.
• Freshly ground black pepper.
• Light cream.
• 1 Large bay leaf.
• 2 Slices onion.
• 4 Sprigs of parsley.
• 2 Tablespoons butter.