This is always a favourite for a special dinner or a Sunday lunch – and it’s a classic that suits the lockdown kitchen well. While it may seem like a challenge, it is not difficult to make at ...

On one side of the bone is the fillet; on the other is the loin. The chops are tiny. Even with the bone, each weighs about 4 ounces and yields about 2 ounces of meat.

With just 10 portions served daily, the signature has been labelled the “go-to Wellington” by fans of the restaurant. “After trying it, they were really impressed – not just by the size of ...

Heat half the oil in a saucepan over medium-high heat. Add the capsicum and cook for 2-3 minutes or until soft. Add the spinach and cook for 1 minute or until wilted.

A whole fillet of beef will weigh around 2kg/4 1/2lbs and can serve 8-10 people. Homepage. ... For a more elaborate dish, a whole fillet can be used in beef Wellington.

Heat reserved drippings in skillet over medium-high. Add chile and garlic; cook, stirring constantly, until softened, about 20 seconds. Add cumin; cook, stirring constantly, until fragrant, about ...

Method. Preheat the oven to 180C then take a large frying pan and set it over medium heat on the hob. Heat the oil and half the butter in the pan then set the lamb on a plate and season well with ...