Cara Cormack. Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones ...

Ingredients. 2.5kg standing rib roast, 4 bones, trimmed (see note) 2½ tsp cooking salt. 1 tsp black pepper. 1½ tbsp beef dripping (see note) or canola oil ...

I noted my friend's plate, with a roasted monkfish at the centre amid the trimmings, proof that the roast has become more inclusive. As someone who doesn't eat meat, she could have also chosen the ...

Rare British breeds cover the Irish Moiled, Beef Shorthorn, Belted and Black Galloways, Red Poll, ... For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes before roasting ...

A staple in British pubs, steak and ale pie is the ultimate comfort food. This savory dish combines tender pieces of steak with a hearty ale-infused gravy, all encased in a golden, flaky pastry.

Transfer the beef fillet to a board and use a palette knife to spread the mushroom mixture evenly over the beef. 5. Roll out the pastry on a floured surface and shape into a rectangle measuring ...

Insults written on a memorial to British war dead in a French cemetery have been deplored in France. One of the slogans used particularly stood out. So why do the French call the British "les rosbifs" ...