Spiced beef was a favourite for hunt breakfasts and consequently is also known as ‘hunting’ or huntsman’s beef. It’s traditional to serve it cold, carved very thinly with pickles, bread and butter. It makes marvellous sandwiches.
An elegant spring or summer twist to the traditional Sunday roast, silverside, topside or sirloin joint marinated in rose wine and herbs and served with roasted garlic and red onions for a special family lunch.
A version of the popular Chinese dish, great for a family weekend supper. Roast beef with a sticky seasoning served in rice pancakes with salad. Ideal for using left over roast beef.