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from delicious. magazine

Roast rib of beef with beef dripping chips and stilton hollandaise

You can't beat proper beef dripping chips and these ones, cooked in the dry aged fat of the rib of beef is packed with flavour. Pared with stilton hollandaise and you've got an incredibly decadent Sunday roast.

from Delia Online

French Onion Soup

I swear by this recipe. I use vegi stock instead though. Honestly, hands down, Best.Onion.Soup.Ever.

from Serious Eats

The Food Lab's Complete Guide to Dry-Aging Beef at Home


Dry Ager UK | The Masters of Dry Aging Meat Dry Ageing Fridge and Refrigerator - Made in Germany. Buy online your DRY AGER, the genuine Dry Ageing Fridge for beef, ham, sausages and charcuterie.

from Mail Online

Traditional English cooking: nettle pudding and other ancient recipes

Nettle pudding has been declared Britain's oldest recipe, dating from 6,000BC. When you think of old-fashioned English cooking, it probably conjures up images of roast beef or steak and kidney pie. But nettle pudding makes those dishes look like young pretenders. The creation from 6,000BC was yesterday declared Britain's oldest recipe. It was a staple of Stone Age man, who made it by mixing nettles and other leaves such as dandelion and sorrel, with barley flour, salt and water.