butter, for greasing, flour, for dusting, 500g/1lb 2oz shoulder of mutton (fat trimmed and reserved, meat cut into 1cm/½in cubes), 2 tbsp plain flour, 1 onion, peeled, finely chopped
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250g/9oz skinless boneless salt cod, 4 tbsp vegetable oil, 1 large onion, finely chopped, ½ Scotch bonnet chilli, seeds removed, 2 garlic cloves, crushed
250g/9oz plain flour, plus extra for dusting, 250g/9oz cold butter, cut into small cubes, ½ tsp salt, 125ml/4½fl oz ice-cold water, 1kg/2lb 2oz braising steak, cut into chunks
20g/¾oz beef dripping, 1 x 600g/1lb 5oz oxtail, fat trimmed, chopped into 4-5cm/1½-2in pieces at the joints, 100g/3½oz shallots, peeled, sliced, 2 garlic cloves, crushed to a paste with the edge of a knife, 400-500ml/14-17fl oz beef stock
3 medium-sized beetroots, trimmed, ½ butternut squash, peeled, seeds removed, cut into 1cm/½in cubes, 1½ tbsp ghee, 1 white onion, peeled, finely sliced, sea salt
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