MINI YORKSHIRE PUDDINGS WITH BERE MILL BEEF SKIRT AND HORSERADISH
Makes 12 mini canapé yorkies
3oz plain flour
a pinch of salt.
350g Bere Mill beef skirt
Olive oil for frying
Horseradish to serve
A few bunches of watercress to serve
For the Yorkshire puddings Preheat the oven to 220º C. Dot dripping/lard/veg oil into mini muffin tin and place in the pre heated oven. Sift the flour into a bowl and add the egg and then start whisking while you add the milk, water and a pinch of salt. Take the muffin tin out of oven and as quickly as possible, spoon the pudding mix 3/4 of the way into each individual pudding mould. Return to oven and cook for 1520mins until well risen and fluffy. Try not to open the oven door before need be! When done remove puddings and place on wire tray to cool.
For the beef skirt
Season the skirt and sear on a high heat in a little oil for a few minutes until crispy and brown all over (2-3mins per side). Rest for 10 mins then slice very thinly.
Take each Yorkshire and smear on a little horseradish (freshly grated if possible but from a jar if not). Then arrange a slice of skirt steak on top as well as a little bunch of watercress.
BERE MILL LAMB FILLET WITH WILD GARLIC GREMOLATA
Serves 6 as a main course
12 small Bere Mill lamb fillets
A little olive oil
Salt and pepper
For the gremolata
2 organic unwaxed lemons, zested with a microplane.
20 or so wild garlic leaves, finely chopped.
6tbsp olive oil
Salt and pepper to taste.
Lambs lettuce to serve
Mix all the gremolata ingredients together in a bowl and set aside.
Next, bash each whole fillet until they are flattened to about 1cm thick. Rub each piece of flattened fillet with olive oil, season on both sides. Heat a ribbed griddle pan or plain frying pan if you don’t have a griddle until very hot and sear the fillet in batches for around 30 seconds on each side. Rest the meat for a couple of minutes.
Serve the fillets on warmed plates with a little gremolata on top and some lambs lettuce drizzled in olive oil on the side.