Recipes

The curry that asks you to be patient — and rewards you lavishly for it

Massaman is one of the great slow-cooked curries — Persian-influenced, gently spiced with warm aromatics like cinnamon, cardamom, and star anise rather than chilli heat. It is a perfect vehicle for diced grass-fed beef, which gives the curry its collagen-rich, body-building depth as the connective tissue breaks down over a long, gentle simmer.

Sweet, savoury, deeply umami — Korean braising at its most satisfying

Galbi jjim is a traditional Korean braised short rib dish — soy sauce, nashi pear, sesame, garlic, and a long, gentle simmer that produces beef of extraordinary tenderness in a sauce that is simultaneously sweet, savoury, and deeply complex. This version adapts the flavour profile to diced beef and simplifies the technique without losing any of the magic.

Bold, fresh, bright — a 20-minute dinner that punches well above its weight

Larb is a Thai and Laotian minced meat salad seasoned with fish sauce, lime, toasted rice powder, and fresh herbs. It is one of those dishes that is simultaneously the simplest thing you can make and one of the most flavourful. The toasted rice powder — made from dry-toasting raw rice in a pan until golden, then grinding — is the secret ingredient that gives larb its nutty, slightly smoky depth.

The ultimate winter warmer — and a sneaky way to get extra vegetables into everyone

Cottage pie is a dish that asks very little of the cook and delivers an enormous amount of comfort. Made with quality grass-fed mince and topped with a properly seasoned mash, it is one of those meals that makes everyone feel cared for. The addition of celeriac to the mash topping adds a subtle nuttiness that elevates the whole thing without anyone noticing.

Taco Tuesday just got a serious upgrade

Taco mince is one of those recipes that sounds simple — and is — but the difference between a great version and a mediocre one comes entirely down to the spicing and the quality of the beef. Grass-fed beef mince has a bolder, richer flavour that holds up beautifully to warm Mexican spices without being overwhelmed by them.

The recipe that turns a Tuesday into something worth coming home for

A good meatball is one of the great comfort foods — and it is entirely dependent on the quality of the mince you start with. Grass-fed beef mince has a depth and complexity that means you don't need a long list of additives to make a flavourful meatball. Let the beef do the talking, and build everything else around it.

Firm, flavourful, and one of the most iconic steaks on the planet

The sirloin — also called striploin — is one of the definitive steak experiences. Firm-textured, boldly flavoured, with a fat cap along one edge that renders beautifully during cooking. A 420g grass-fed sirloin is a generous piece of beef, and the fat cap from a grass-fed, ecologically raised animal is where the diet expresses itself most clearly — lighter in colour and more richly flavoured.

Understanding the gristle line — and cooking around it brilliantly

Blade steak has a line of connective tissue running through its centre — but that connective tissue is also the reason blade is one of the most flavourful cuts on the animal. When you cook it correctly, it becomes a feature, not a flaw. Braise it low and slow and it converts to rich gelatin; cook it as a steak and simply slice around the gristle line.