Cut up the beef bearably fine with small amount of its own fat. Add a seasoning of salt, pepper and chopped herbs.
Put the entire into a roll of puff-pastry, and cook in the oven for ½ hour, or longer if the turn over is bigger.
Beef patties may be made of cold meat, by mincing and seasoning beef as aimed at above, and sweltering in a rich puff pastry.
Smashed peas with cold ham
3 cloves garlic, peeled
100g/1¾oz fresh or frozen peas
5 or 6 sage leaves
1 tbsp butter
1 tbsp olive oil
salt and freshly ground black pepper to taste
slices of cold ham such as
West Country cooked ham
Bring a large pan of salty water to the bubble.
Pop the entire cloves of garlic into the pot and boil for 5-10 minutes, or until very fond.
At this point put in the peas and the sage and cook for about 2 min, until the peas are prepared.
Drain carefully and either crush the peas with the butter and oil, or pulse all to a rough uniformity in a food processor.
Serve beside slices of ham or on it’s possessed as a great summer dip.
Parsnip hash browns
450g waxy potatoes (such as Charlotte)
350g parsnips or other root veg
1 small onion , halved and thinly sliced
1 garlic clove , finely chopped
1 egg , beaten
4-5 tbsp sunflower oil
6 rashers of streaky bacon or slices of prosciutto
6 stems of cherry tomatoes on the vine
Peel and coarsely annoy the potatoes and parsnips - if you're by means of a food processor, join the medium grater. Squeeze out as much water as likely with your hands and put them in a bowl.
Blend in the onion, garlic, egg and season if you like. Divide the combination into six and approximately shape into level cakes. Heat 2 tbsp of the oil in a big non-stick frying pan and cook three of the cakes on a low heat for 4-5 mins on each side until golden and gentle. Transfer to kitchen paper with a slotted spoon and leave to cool while boiling the remainder, adding remaining oil as necessary. In the meantime grill the bacon and tomatoes, simmer the eggs and serve beside.