Articles & Recipes

If you have cooked a beef joint recently, use any leftovers to create these tasty little morsels. Serves 10 as part of a buffet-style spread.

Over-the-top cooking (OTT) is an amazing BBQ technique where you smoke and cook the meat above whatever sauce or veg you’re serving it with – this way, you collect all the amazing cooking juices and get that smokey BBQ flavour into everything. Everyone has their own twist on chilli, but I’ve used my own chilli recipe here; it’s rich but super mild, as I have young children who absolutely demolish this dish, but by all means prepare your preferred chilli sauce recipe, cooking it as you would normally, but without adding the meat or simmering (we’ll be doing that part on the BBQ).

Say it with a sharing steak, and cook that special someone a meal to remember - with a zingy scallop starter and indulgent chocolate brownies and cream to finish, it’s almost impossible to go wrong! Simply follow the easy cooking guide and enjoy a gorgeous Greendale meal without leaving the comfort of your own home. Serves 2.

If you are making this for Valentine’s Day, you could use our special Valentine’s Rib-Eye Steak – be sure to adjust the cooking time accordingly, as it is a larger steak designed for two to share. We like to serve this with jasmine rice and some steamed pak choi or broccoli. Serves 2.

Flavoured with two types of paprika and packed with plenty of veg, this rich, warming beef stew is inspired by the traditional Hungarian Gulyás. Don’t let the list of ingredients or the cooking time put you off – it’s well worth the wait, and smells great while it cooks!

These deliciously savoury vol-au-vents are best served hot, so it’s a good idea to bake the cases when the filling is almost ready.

This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort!

This traditional French recipe has several variations, but all feature meltingly tender beef steak braised in a rich, savoury red-wine sauce. Serve with lots of creamy mashed potato, crusty bread (or any other good sauce sopper-upper!).

Sometimes time is short, but that doesn’t mean you have to compromise on a healthy, tasty meal. Apart from a bit of chopping and stirring, this recipe is pretty straightforward – it’s great to have up your sleeve for those times when you find yourself cooking against the clock.

If you’re looking for recipe inspiration, it’s hard to beat a simply-cooked steak. Here, we suggest serving your steaks with hearty sweet potato mash, peppery watercress leaves and a rich, tangy balsamic sauce that brings everything together beautifully.

A really good beef steak takes some beating, so any accompaniments should complement, not dominate, the meat. Happily, these sauces do just that; from classic Sauce Diane and creamy Blue Cheese Sauce to fresh Salsa Verde, these popular recipes will add that extra ‘something’ to your plate, without taking anything away. Best of all, they all take minutes to make.

Made with creamy Devon Blue Cheese, try this richly savoury sauce with a Greendale Ribeye Steak. The sauce takes about 20 minutes to make; if you start making it when the steaks are cooking, you can finish it while they rest. Makes enough sauce for 2 steaks.