Fragrant shepherd’s pie with apricots
Brown the lamb in batches in a large, deep frying pan (there’s no need to add oil). Once each batch is browned, transfer it to a sieve and pour off
Brown the lamb in batches in a large, deep frying pan (there’s no need to add oil). Once each batch is browned, transfer it to a sieve and pour off
To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over in
Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the
Fry the onions in the oil in a large, deep saucepan until soft. Stir in the spices and cook for 2 mins, until fragrant. Crumble in the mince in batches
Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the
Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over. Meanwhile, in a casserole
Tip the spices into a large pan and warm for a few seconds to toast them. Add the mince and garlic, and stir, breaking down the beef as it browns.
Using a large, non-stick lidded wok or saucepan, heat the oil over a medium flame, add the cardamom, cinnamon, cumin and coriander seeds. Once the spices start to sizzle, add
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly,
Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted
Cut the steak into 6 or 7 chunks. In a small bowl, mix together the Worcestershire, garlic, lime juice, vinegar, spices, onion and olive oil. Season meat well on both