Ingredients

6 Tomatoes

200g Chick Peas – drained and rinsed

1 tbsp Lion Middle Eastern Hot Sauce

200g Passata

1 Small onion, chopped

50g Preserved lemon slices

50g Chopped dried apricots

2 tbsp. Chopped coriander

60g Rocket

200g Orzo Pasta

Method

1. Preheat the oven 180°C
2. Slice the tomatoes into ¼’s and place on a baking tray
3. Drizzle with oil and season with salt an pepper
4. Place in the oven and roast for 25 minutes until soft and charred
5. In a pan heat a small amount of oil and soften the onion
6. Add the passata, Lion Middle Eastern Hot Sauce and chick peas and bring to a simmer
7. Add the preserved lemons and chopped apricots 8.Reduce the sauce by 1/3rd

Ingredients

For the scallops
10 Orkney hand-dived scallops (in shell)
50g unsalted butter
5g whole white peppercorns
10g Maldon Sea Salt
½ lemon
25 ml pomace olive oil

For the celeriac purée
400g celeriac
200ml double cream fresh
100ml full-fat milk
sea salt
white pepper

For the ocean dressing
5g runny honey
1 banana shallots
1 lemon
3g baby capers
1.5g cornichons
fresh dill
fennel
Mara Seaweed

 

Method

1. Scallops : Remove from shell and set in fridge till ready to cook. When cooking, ensue same sizes are cooked together, 1 minute per side, remove from pan, cool down pan, then deglaze with lemon and finally oil, emulsify, baste scallops. Serve at once.
2. Celeriac purée : Cut the celeriac into pieces, wash and drain. Add into water and milk mix lightly seasoned. Bring to boil, turn down and simmer till just soft (use cartouche method). Drain, heat up cream and season. Place celeriac into blender, adding cream little by little, blend till extra smooth. Pass through chinois if required. Blast chill till ready to use, then reheat lightly over low heat
3. Ocean dressing : Finely dice shallots, fennel, celery and cornichons. Add capers, lemon juice and honey to taste. Whisk while adding 50/50 Extra Virgin and Pomace Blend. Season if required to taste. Finely add roughly chopped dill and dried Hebridean seaweed.
4. Serve : Cook the scallops cooked a la minute. Bring dressing to room temperature. Heat up purée. Serve at once.

Ingredients

200g Pulled Jackfruit

1 Large Portobello mushroom

1 Round lettuce leaf

1 slice beef tomato

50g Caramelised Red Onions

1 Soft burger roll

4 tbsp. Lion Maple & Bourbon BBQ Sauce

1 tbsp. Lion Vegan Mayo

Method

1. In a bowl mix together the pulled jackfruit and Lion Maple & Bourbon BBQ Sauce
2. Place in a pan and gently warm through
3. Grill the Portobello mushroom under a hot grill until cooked and tender
4. Toast the soft burger roll and assemble the burger
5. Place 1 tbsp. of Lion Vegan Mayo on the crown of the toasted bun
6. Top with the lettuce leaf
7. On the heel of the toasted bun place the Maple & Bourbon BBQ Jackfruit, the grilled mushroom, slice of tomato and caramelised onions
8. Carefully lift the crown of the bun onto the heel and secure with a bamboo skewer before serving

Ingredients

4 Large tortilla wraps

200g Cooked Spicy Mexican Rice

400g BBQ Jackfruit

50g Lion Mexican Hot Adobo Sauce

50g Sweetcorn Kernals

50g Chopped, deseeded tomatoes

1 Diced avocado

50g Shredded cos

Method

1. Heat through the BBQ Jackfruit and the Mexican Rice
2. To assemble the Big Burrito place the wrap on a yellow chopping board
3. Down the centre of the wrap squirt 2 lines of Lion Mexican Hot Adobo Sauce
4. Put 50g of spicy Mexican rice on top of the mayonnaise
5. Spread 100g of the BBQ Jackfuit on top
6. Add a ¼ of the remaining salad ingredients
7. Fold the tortilla up into a tight burrito fold
8. Grill on a flat grill to warm through.
9. Cut on the bias and serve

Ingredients

3 Fresh medium beetroots

400g Mushrooms, quartered

400g Black Beans drained and rinsed

2 tsp Smoked Paprika

1 tsp ground cumin

1 Garlic clove

50g Gluten Free plain flour Retained juice from mushrooms

1 Gluten Free Burger Bun

2 leaves Round lettuce

2 slices Tomato

25g Lion Vegan Mayo

Method

1. Preheat the oven to 180°C
2. Scrum the beetroots and wrap tightly in foil
3. Place on a baking sheet and bake in the oven for 35 minutes
4. In a shallow frying pan heat a little oil and fry off the mushrooms, add in the chopped garlic towards the end of cooking
5. Remove from the heat and cool, draining off any cooking liquid and retaining
6. Remove the beetroots from the oven and cool
7. Peel the beetroots and roughly chop
8. Put the beetroots, mushrooms and garlic mix in the food processor and chop (but not to a puree)
9. Add the beans, smoked paprika, cumin and season lightly
10. Remove from the blender into a bowl. Add in the gluten free flour and a little of the mushroom juice
11. Mix through to form a firm mixture (allow to stand before adjusting with more juice or flour)
12. Form into patties (it will make between 6-8 depending on the size) and chill before cooking
13. To cook bake in the oven at 200°C for 20 minutes until hot throughout
14. Assemble the burger with the Lion Vegan Mayonnaise on the crown, then lettuce, tomato and the beet burger. Add a slice of Vegan Mozzarella cheese if desired

Ingredients

For the Pork Belly
1 pork belly
2 tsp of smoked paprika
2 tsp of chilli flakes
2 tsp of soft light sugar
1 tsp of ground cumin
1 tsp of cayenne pepper
2 tsp of ground black pepper
2 tsp of course sea salt
50 ml of rapeseed oil
2 thyme sprigs
4 cloves of garlic
zest of 2 lemons

For the apple chutney
2kg Bramley apples
700 ml cider vinegar
750g soft dark sugar
2 white onion
2 tablespoons of ground ginger

For the celeriac remoulade
1 celeriac
juice of ½ lemon
1 tsp grain mustard
salt and pepper
2 tablespoons of mayonnaise

For the compressed apple
4 granny smith apples
1 litre of honey & apple stock syrup
Juice of ½ lemon

 

For the puffed pork rinds
pork belly rind
smoked paprika
salt & pepper

Method

1. Remove the rind from the belly and set aside for the puffed pork rinds. Marinate the pork belly in the rub for 24hrs, then slow roast for 4 hours, 160 degrees C. Then press and cool overnight ready to BBQ.
2. Cut to size and BBQ the pieces.
3. Apple Chutney : Peel and chop the apples and onions. Sweat off in a little oil, once soft add the ground ginger, cook out for a further 5 minutes, then add the vinegar and sugar then cook out for a further 30 minutes on a low heat.
4. Celeriac remoulade : Julienne the celeriac, add the mustard, mayonnaise, lemon juice & seasoning.
5. Compressed apples: Peel & diced the apples place in a vac pac bag, cover with the honey stock syrup and seal, leave in the bag for at least 48 hours.
6. Puffed pork rinds : Boil the rind for 4 hours then chill. Once cold trim the underside of any excess fat. Chop into strips and dehydrate for 24 hours in a dehydrator or a low oven. Then deep fry in hot oil.
7. Dress as pictured

Ingredients

1 Large fresh pizza base

8 tbsp. Lion Korean BBQ Sauce

100g Shredded Jack Fruit

50g Mixed sliced peppers

50g Sliced Mushrooms

100g Vegan Mozzarella Cheese

Method

1. Place the large pizza base onto a baking tray
2. Spread 4 tbsp. of Lion Korean BBQ Sauce over the base, leaving 1cm gap around the edge
3. Top with the Vegan Mozzarella Cheese
4. In a bowl mix the Shredded Jack Fruit with the remaining Lion Korean BBQ Sauce
5. Spread the Korean BBQ Jack Fruit over the cheese and top with the sliced peppers and mushrooms
6. Bake in the oven for 8-10 minutes until the cheese has melted and the pizza is golden
7. Serve immediately

Ingredients

4 lightly smoked venison shanks
1 teaspoon black peppercorns
1 teaspoon allspice berries
1 teaspoon juniper berries
8 cloves
1 cinnamon stick
1 hot dried Chile
2 bay leaves
6 ounces of slab bacon cut into chunks (use thick-cut slices if you can’t get slab bacon)
1 tablespoon olive oil
2 onions, grated on a coarse grater
1 head of garlic, cloves peeled and roughly chopped
1 bottle red wine
2 cups beef, venison or other stock
2 tablespoons molasses
salt

For the glazed baby beets
20 baby beets, scrubbed
2 cups apricot juice
3 tablespoons white balsamic vinegar
2 tablespoons honey

For the rooster and celeriac mash
900g (2lb) celeriac
900g (2lb) Rooster potatoes
142ml carton double cream
150ml (¼ pint) milk
Salt and ground black pepper

Method

1. Salt shanks and set aside.
2. In a shallow pot with a lid (a Dutch oven will do), put spices and herbs in with the wine and molasses. If your bacon had the rind on it, put that in, too. Turn the heat to medium-low.
3. Preheat the oven to 300 degrees C.
4. Pour olive oil into a second pan set over medium heat. Fry the bacon slowly, turning all sides to get crispy. As each piece crispifies, toss it into the pot with the wine. Do not let the wine pot go past a gentle simmer. When the bacon is done, brown the shanks on all sides except the one with the bone; this helps the shank stay together after long cooking. Take your time on this one, and do this over medium heat. It could take 20 minutes. Move the shanks to the wine pot, bone side sticking up.
5. Put the onions in the other pan and turn the heat up to high. Toss to combine. You will notice the onions will deglaze the pan. After about 5 minutes like this, add the garlic and toss to combine. Continue cooking until you hear the sound change: That’s onions losing enough moisture to begin browning. Cook another minute or two. Pour in the stock and mix it well with the onions. Bring to a furious boil and make sure you’ scraped everything off the bottom of the pan. Add to the wine pot, mixing in with all the other ingredients. Make sure the shanks are still bone side up.
6. Cover and cook in the oven for 3-4 hours. Venison, being wild, is difficult to gauge doneness — you might have shot an old deer, or a yearling. Each will require different cooking times. When the meat is almost falling off the bone, remove it gently and tent it with foil. Fish out the bay leaves, cinnamon stick and as many cloves, peppercorns, allspice and juniper berries as you can in a few minutes. It’s OK if you don’t get them all. Pass the jus through a very fine sieve or Tammy cloth and then serve over the shanks
7. Glazed baby beets: In a large sauté pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.
8. Rooster and Celeriac mash: Peel and roughly chop celeriac and Rooster potatoes and put in a pan of salted water. Bring to the boil and cook for 20-30 minutes or until the vegetables are tender. Drain and mash either with a potato masher or by whizzing quickly in a food processor. Heat double cream and milk and beat into the mash over a low heat. Season well with salt and ground black pepper.

Ingredients

2 tbsp Sunflower Oil

1 Medium Onion finely chopped

1 Chopped red pepper

1 tsp Cumin

1 tsp paprika

1 tsp oregano

500g Winter vegetable mix (butternut squash, sweet potato, swede)

400g Chopped tomatoes

2-4 tbsp Lion Mexican Hot Adobo Sauce

410g Can drain and rinsed mixed beans

Method

1. Heat the oil in a large pan
2. Add the chopped onion and soften for 2-3 minutes
3. Add the red pepper and winter vegetable mix and cook for 2-3 minutes
4. Add the paprika and cumin and fry off for a couple of minutes
5. Reduce the heat and add the chopped tomatoes, rinsed mixed beans, oregano and desired quantity of Lion Mexican Hot Adobo Sauce

Ingredients

200g Tofu

50g Lion Teriyaki BBQ Sauce

50g Panko Breadcrumbs

25g Lion Vegan Mayo

1 Plain flour wrap

50g Mixed vegetable slaw (carrot, cabbage and pepper) #

20g Iceberg lettuce

1 tbsp toasted sesame oil

Method

1. Dice the tofu and mix with the Lion Teriyaki BBQ Sauce
2. Marinate overnight in the fridge
3. Heat the deep fat fryer to 175C
4. Roll each cube of tofu in the breadcrumbs and put to one side
5. When the fryer has heated up fry the marinated tofu in small batches until golden
6. Remove and drain on kitchen paper
7. Assemble the wrap with the Lion Vegan Mayo first, then lettuce, slaw mix and lettuce
8. Place the fried tofu pieces on top and fold the wrap into a burrito style fold
9. Heat a griddle pan and oil the outside of the wrap lightly with toasted sesame oil
10. Grill to char and heat through

Ingredients

2 x 300g lamb loins
4 x sprigs of red currants
200 ml x of lamb sauce
8 x cloves of garlic (skin on)
4 x sprigs of rosemary
1 x medium sized turnip
1 x small swede
1 x large carrots
2 x sticks of celery
1 x small celeriac
8 x cherry tomatoes
1 x parsnip
100 ml x of lamb stock
200g x minced lamb
2 x jacket potatoes (turned into mash)
4 x sprigs of thyme
1 x medium onion
1 x carrot
50g x peas

Method

1. Shepherd’s pie : Finely dice the onion and carrot sweat in a little olive oil, add the minced lamb, season with salt and pepper. Add the lamb stock and peas, cook for ten minutes. Grease a small Tian ring, half fill each ring with your lamb mixture. Pipe the mashed potato on top and garnish with a sprig of thyme. Place in a medium hot oven for ten minutes until the mashed potato is a golden brown.
2. Roasted root vegetables : Peel all of the vegetables and cut each vegetable into different shapes. Blanch separately in boiling water. Roast all of the vegetables in a little olive oil and butter with garlic cloves and sprigs of rosemary.
3. Lamb : Season the lamb and seal in a hot pan with a little olive oil. Place in a warm oven for approximately 5 minutes or until the lamb is cooked to your required taste.
4. To serve place the Shepherd’s pie at the top of the plate, carefully removing the tian ring. Place a selection of the roasted vegetables at the bottom of the plate. Slice each lamb loin into twelve pieces. Place six pieces of lamb loin on top of the root vegetables. Warm the red currants up in the lamb sauce. Once warm, place on top of the lamb Loin. Pour a little sauce around the lamb and Shepherd’s Pie and serve.

Ingredients

450g Red Kidney Beans – drained and rinsed

250g Chick Peas – drained and rinsed

30g Gluten Free oats

70g Mashed Sweet Potato

2 tbsp Oat milk

Salt and Pepper

8 Soft floured burger buns (gluten free if necessary)

8 Round lettuce leaves

8 Sliced beef tomatoes

8 tbsp Lion Vegan Mayo

Method

1. Using a potato ricer or a food processor blitz the red kidney beans and chick peas until finely chopped.
2. Mix through the gluten free oats
3. Add in the mashed sweet potato and mix to combine, season to taste
4. If the mix is dry then gradually add the oat milk to bring the ingredients together to form a firm mix
5. Portion the mix into 100g pieces and form into a patty
6. Chill the patties before cooking
7. Heat a large pan with a little oil and fry off the mixed bean burgers

Ingredients

200g Tofu

50g Lion Korean BBQ Sauce

1 Red Pepper

1 Red Onion

25g Lion Vegan Mayo

25g Lion Asian Ginger Chilli

Garlic Sticky Sauce

Method

1. Dice the tofu and mix with the Lion Korean BBQ Sauce
2. Marinate overnight in the fridge
3. Dice the pepper and red onion into ~2cm square pieces
4. Thread wooden skewers with alternating tofu, pepper and onion
5. Heat the grill to a medium-high temperature
6. Place the skewers on a tray and grill until the tofu has started to crisp up and the vegetables become tender
7. Baste with additional Lion Korean BBQ Sauce as required throughout cooking
8. Serve with the dips

Ingredients

1tsp fresh yeast or 1/2tsp fast-action dried yeast
4tbsp olive oil
450g strong white flour
3 medium potatoes, thinly sliced
1 tsp Drink me Chai Turmeric Superblend
1 rosemary sprig, to serve

Method

1. In a large bowl, dissolve the yeast in 350ml of water and add 2 tbsp of olive oil
2. Add the flour and 1 tsp salt and mix well with your hands to make a dough. Cover and leave in fridge for 2-3 hours
3. Then turn your dough out into an oil tray (roughly 20 x 20cm)
4. Using your fingertips, gently stretch the dough into a rectangle and then fold in half. Rotate the dough 90 degrees and repeat the process, before leaving to rest for 30 minutes
5. After resting, repeat step 4 twice more
6. Heat oven to 220°C fan
7. Gently stretch dough to fill your tray
8. Spread the potato slices over the dough. Mix the rest of the olive oil with the turmeric powder and a brush over the potatoes. Sprinkle with sea salt and bake in the oven for 25-30 minutes
9. When cooked, drizzle some more olive oil and scatter rosemary over the top of bread and voila!

Ingredients

1.5 kg shoulder of lamb (bone in)
100g each of roughly chopped carrot, onion and celery
2 bay leaves
large sprig fresh thyme
large sprig fresh rosemary
½ tsp black peppercorns
lamb stock sufficient to cover the lamb
12 slices prosciutto ham

For the sauce
1 tbsp vegetable oil
250g mirepoix carrot, onion, celery
2 large cloves garlic
200ml red wine
1-litre strong veal stock
500ml reduced braising liquor

 

Method

1. Pre heat oven to 150 degrees C.
2. Heat a deep roasting pan on a high flame and brown the lamb shoulder on all sides, then remove from the pan.
3. Add the roughly chopped vegetables and allow to brown. Reduce the heat and return the lamb to the pan along with the herbs, peppercorns and sufficient lamb stock to cover.
4. Cover and place in the oven and slowly braise for approximately 5 hours, check every hour and spoon the liquor over the lamb to ensure it does not dry out. The lamb will be cooked when it will easily fall away from the bone. Remove from the oven and allow the meat to cool whilst still in the liquor.
5. When cool enough to handle, the meat should be separated from the bone and any excess fat. Retain the cooking liquor, place in a pan and reduce by half. Divide the liquor in two and reduce one half until further concentrated and syrupy. This will be used to bind the meat later, the other half will be used to make the sauce.
6. The lamb should now be shredded using two forks. Add the concentrated lamb liquor to the shredded lamb, mix well so that the meat is moist but not wet.
7. Check the seasoning.
8. Lay out 6 slices of prosciutto ham on a large sheet of cling film, slightly overlap the ham with another 6 slices to form a large rectangle.
9. Place all the shredded lamb on to the bottom third of the rectangle, squeeze together quite firmly to compact the meat. Using the cling film, carefully roll the meat in the ham to form a tight sausage shape. Twist the edges of the cling film as you roll so the “sausage” is as tight as can be. Tie the ends of the cling film as near to the meat as possible to secure. Chill the meat for at least two hours.
10. To make the sauce, heat the vegetable oil in a pan and brown the mirepoix and garlic. Deglaze the pan with the wine and reduce by half. Add the veal stock and reduce again by half. Add the reduced lamb liquor and reduce finally by half again until the sauce reaches a rich shiny consistency, then pass through a sieve and strain.
11. Slice the lamb through the cling film into 8 tournedos size portions and reheat in a gentle oven. Remove the cling film before serving.
12. Serve with a potato and celeriac puree and market vegetables, pour some of the finished sauce over the lamb.

Ingredients

For the Heart
125g margarine softened
125g caster sugar
2 medium eggs
200g plain flour
10g Dr Oetker Baking Powder
10g Dr Oetker Bright Red Gel Food Colour

For the chocolate cake
115g margarine
115g caster sugar
2 medium eggs
5ml Dr. Oetker Madagascan Vanilla Extract
100g plain flour
25g Dr. Oetker Fine Dark Cocoa Powder (1 sachet/25g/1 oz)
5g Dr. Oetker Baking Powder

For the Decoration
40g Dr. Oetker Fine Cooks’ Milk Chocolate
40g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
40g unsalted butter

Method

1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease a 7cm (2 ¾ inch) deep, 450g (1lb) loaf tin. To make the heart centre; Put the margarine in a bowl with the caster sugar and eggs. Sieve the flour and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.
2. Mix in enough Red Gel Food Colour to make a vibrant shade (you will need approx. 90 drops), and spoon into the loaf tin. Smooth the top and bake for about 1 hour until risen and firm to the touch – a skewer inserted into the centre should come out clean. Cool for 5 minutes, before turning on to a wire rack to cool completely.
3. Put the cold loaf cake on a board and slice off both crusty ends. Cut the loaf into 7 slices. Using a 7.5cm (3inch) wide heart shaped cutter, cut out 1 heart from each slice – keep all the trimmings for cake pops or truffles. Place on a tray lined with baking parchment and freeze the hearts for 30 minutes.
4. For the chocolate cake, wash out the loaf tin and re-grease. Put the margarine in a bowl with the caster sugar, eggs and Vanilla. Sieve the flour, cocoa and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.
5. Thickly spread some of the cake mixture over the bottom and sides of the tin, making sure it is completely covered. Arrange the sponge hearts, upright, down the length of the tin, closely together so that they support each other.
6. Carefully spoon the remaining cake mixture on top of the hearts, gently tapping the tin on the work surface to help the mixture settle round the hearts. Make sure the hearts are well covered in cake mixture to help create the surprise.
7. Put the tin on a baking tray and bake in the oven for about 50 minutes until risen and firm to the touch, and a skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from the tin and leave to cool completely on a wire rack.
8. To decorate, break the Extra Dark and Milk Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.
9. Put the loaf cake on the wire rack over a tray. When the chocolate mixture starts to thicken, spoon over the top of the loaf. Gently tap the wire rack on the tray to spread and smooth the icing on top, letting it drip down the sides of the cake. Leave to stand in a cool place for several minutes to allow the icing to set before transferring to a serving plate. Your cake is ready to slice and surprise!

Ingredients

60g ground almonds

100g pistachio nuts
120g butter
120g sugar
20g pistachio paste*
3 whole eggs

You will also need a 28cm x 20cm baking tray lined with greaseproof paper

Method

1. Preheat the oven to 160˚C/gas mark 3.
2. Place the almonds and the pistachio nuts into a food-processor and chop or grind them until they are very finely ground. Set aside
3. In a large clean bowl cream the butter and sugar together until pale, light and fluffy. Add the pistachio paste and the finely ground nuts, and mix in gently until smooth. Add the eggs one by one, beating well after each addition, then pour the batter into the prepared baking tray. Use a spoon or a spatula to smooth out the batter evenly.
4. Bake for 30 minutes or until golden brown and firm to the touch. It should spring back when you press it gently with your finger. Then remove the cake from the oven and allow it to cool in the tray.
5. When it’s cool, cut it into lovely square tiles and dust with icing sugar to serve.
6. This cake stays moist for a good two to three days because of the oil from the nuts.
7. Bryn's Tip * You can buy pistachio paste in specialist baking stores. But if you cannot find it, substitute it with an extra 20g of ground pistachio nuts.

Ingredients

For the grilled onglet
500g onglet, trimmed (save the trimmings for the sauce)
20g of Grapeseed Oil.

For the potato purée
3 Désirée potatoes, large
100ml single cream
25g unsalted butter
2g salt
2g pepper
50ml olive oil

For the red wine sauce
400g beef trimmings, diced
2 shallots, roughly sliced
2 garlic cloves, sliced
3 sprigs thyme
10g of unsalted butter
200ml CHEF® Red Wine Sauce
550ml CHEF® All Natural Veal Stock

For the silverskin onions
200g silverskin onions, small, peeled
10g of unsalted butter
5 thyme sprigs
1 garlic clove, crushed
250ml CHEF® All Natural Chicken Stock
1 tb.sp olive oil

For the mushrooms and pancetta
100g pancetta lardons
100g girolles
100g trompette mushrooms
1 tsp parsley, chopped
1 tb.sp olive oil

 

Method

1. Preheat the oven to 180°C/gas mark 4.
2. To begin, make the potato purée. Wash the potatoes, and bake for about 2 hours in a preheated oven until they are soft in the middle.
3. Remove the potatoes from the oven and whilst they are still hot, cut them in half and scoop out the soft flesh. Pass the flesh through a sieve quickly with a spatula.
4. In a heavy-based pan, bring the cream and butter to the boil. Add the sieved potato and beat over the heat with a wooden spoon. Season the purée with salt and pepper, then add the olive oil and beat again until all of the oil has been mixed in. Cover and leave in a warm place until needed.
5. To make the red wine sauce, place a pan over a medium heat. Once the pan is heated, add the beef trimmings and brown them well to release the fat. Add the shallots, garlic and thyme and cook until it is all caramelised.
6. Add the 10g of butter, allow to coat and caramelise a little more, then add the CHEF® Red Wine Sauce to deglaze. Allow the sauce to bubble for a few minutes, then add the CHEF® All Natural Veal Stock. Reduce the heat and allow the sauce to bubble gently for 20 minutes.
7. To prepare the onions, add a dash of oil to a hot frying pan and add the peeled onions. To cook them, shake the pan occasionally over the heat until the onions are nicely coloured. Add 10g of butter, followed by the garlic and thyme. Add the CHEF® All Natural Chicken Stock and then reduce it, shaking the pan to coat the onions in the stock. By the time the stock has cooked down, the onions should be cooked through. Pass the sauce through a piece of muslin cloth, into a clean saucepan and season to taste.
8. Add the pancetta to a hot pan with a 1 tb.sp oil and colour nicely, tossing until it is a golden brown on all sides. Add the girolles and cook these until golden, then add the trompettes and cook down. Sprinkle with the parsley and pepper. Finally add the silverskin onions to complete the garnish.
9. Season the onglet and place on a hot grill. Occasionally brush it with the clarified butter. Grill both sides for about 3-4 minutes until medium rare, then remove from the grill and rest for 2 minutes in a warm place.
10. To serve, place a spoonful of potato purée on a plate, slice the onglet and place over the top of the purée. Place a generous spoonful of the mushroom and mushroom mixture over the top and finish with a CHEF® Red Wine Sauce.