Action plan!

Heat 2 tbsp of rapeseed oil in a pre-heated wok or large frying pan. I used a wok. Seal the fillet slices on either side quickly and then set aside – don't overcrowd – cook in batches. Add the onion and sweet peppers to the wok and stir fry for 2/3 minutes, then add the cooked potatoes, stir fry again for 2/3 minutes. Add the broad beans, asparagus and sealed, sliced fillet along with any residual juices. Finally add the stir fry sauce of dark soy, rice wine and sweet chilli sauce. Toss to stir fry for another 3 minutes.

Serve immediately in warmed bowls.

Here's the beginning of the photo-guide :

I wrote this with entertaining in mind so it would work for any gathering.

Food for thought … here's another idea - a perfect supper for a duvet/box set day.

Or, how about a date night - making one huge plate to share … I'll leave that with you!

Good, old fashioned Stew and Dumplings

… actually it's slow cooked shin beef steaks with Parmesan dumplings.

Shin beef used to be considered an old fashioned cut of meat – it has become more fashionable of late. It is perfect for slow cooking – it has connective tissue which is broken down over a long cooking time resulting in tender meat, full of flavour.

What follows is the penultimate “comfort” recipe :

Steak, Gravy and Parmesan Dumplings

Serves 4

1kg shin beef – cut into thick steaks

glug of rapeseed oil

2 cloves of roasted garlic

500g Passata

1 tbsp tomato paste

2tsps soft light brown sugar

2 tbsps soy sauce

250ml red wine – I used Chianti

300ml water

2 beef stock pots

salt and black pepper

Using a large frying pan heat the rapeseed oil and seal the steaks on both sides, seasoning with salt and black pepper. Set the steaks aside in the slow cooker.

Add the garlic, tomato paste, sugar, soy and stock pots and fry gently so that the tomato paste is cooked out and the stock pots melted combining all the ingredients. Add the red wine and bring to the boil then reduce to a simmer, add the water and the passata bring back to the boil then tip over the steaks in the slow cooker. Cook for 4-6 hours on low.

You don't have to do anything with the steak and gravy, if you leave it overnight – covered of course - in a cool place all that will happen is that the flavours have time to develop and it'll taste even better.

If you leave it overnight then re-heat in a pre-heated oven 180fan/200c/Gas 6 and for 15 minutes then add the parmesan dumplings and cook for 30 minutes. (The Parmesan Dumplings recipe is on the blog - “The dumplings … continued”)

The perfect supper to make ahead!

A romantic bowlful!

It's another gallimaufry – but this takes it up a notch ...

Asian Spiced Gallimaufry

Serves 2

The marinade

2 x 4oz fillet steak, sliced thinly

110 – 120g in grams (*see note below)

2 roasted garlic cloves

1 tsp powdered star anise or one whole star anise

1 tbsp dark soy sauce

Mix together the marinade and pour over the fillet slices, ensuring that the slices are thoroughly coated. Box and leave in the fridge for an hour or so – it won't hurt to leave it longer.

The stir fry sauce

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (dry sherry will do)

1 dessert spoon of sweet chill sauce

mix together – can be made ahead, covered and fridged

Ahead of the game

Choose vegetables that are in season and that you love. I chose :

Cooked Jersey Royal potatoes – 500g

quartered

100g asparagus, blanched, plunged into ice

cold water, pat dry, box and fridge

100g baby broad beans – blanched and popped – box and fridge

100g small sweet mini peppers, finely sliced – bag and fridge

100g (2 large) salad onions, finely sliced - ditto

The amounts given are not set in stone – they are a guide to help you - build your own recipe.

*A note about weights – an ounce is exactly 28g but is usually written as either 25 or 30 – whichever suits you best but stick to what you decide – don't confuse yourself!

Plan of action up next!

Editor's April Pick #3: Steak Haché

Editor's note: Sticking with the meaty theme here's something different! I'm very happy when I learn new "foreign" words - haché is my word of the week - but just have a look. I'd rather eat my own boot than a tomato on a normal day but on that plate with the rest of the food, well I'd absolutely throw caution to the wind and give them another try! Lest I be reminded I'm not completely averse to cherries these days..

Or is it Steak Haché? ...

Steak Haché, as you may have gathered is French – it's a posh burger without the bun and uses high quality ground beef - as fresh as you can get. I used Aberdeen Angus 5% fat minced steak for my burgers and was delighted with the result. If you're serving to people who say they don't like burgers then call it steak haché and they'll never know!

I digress - back to your Sunday cooking stash and the jacket potatoes and grated cheese. I'd like to point out the obvious, it's Friday and you're exhausted. Slicing cooked jacket potatoes into wedge shapes and placing on a baking sheet and then sprinkling with grated cheese isn't too taxing.

Your burgers and your wedges need 20 minutes although if you like your wedges crispier then pop them in for 10 minutes and then add the burgers for 20 – don't forget to set your timer. You can reduce the cooking time if you like your burger/haché medium – it depends on the size of burger. As a guide if you pan fry for 3-4 minutes each side you'll get slightly pink.

Whilst you're waiting slice an onion – a sweet variety or Spanish is good too, slice a beef tomato and place on top of the onion and add a generous drizzle of Balsamic glaze – salt and black pepper to suit.

Here are the photos:

my bowl of ingredients – it looks

positively artistic!

in the pan

on the plate

To answer my question, I think it's both – the purists may scoff but I don't care.

Enjoy your supper!