Recipe : Simon's Wheat Berry & Wild Mushroom Risotto

Another gorgeous wheat berry and mushroom risotto recipe, this time from our friend Simon who runs our fantastic local, The Crabtree. Thanks Simon!

 

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Make the veg stock. Simmer until needed then drain:

Fresh Root Veg Peelings 350g

Dry Ceps 50g

2 Bay leaves

Bunch of thyme

Handful of parsley stalks

Large pan boiling water

In different pan, gently fry for 2 mins:

1 onion diced

2 tbsp Olive oil

30g butter

2 cloves grated garlic

Add and cook for 3 mins:

200g Trenchmore Wheat Berries

Add and then simmer for 20 mins:

100ml Bolney Bacchus white wine

500ml pea stock.

Stir in:

60g grated Twineham parmesan

1/4 lemon - juice and zest

50ml Extra Virgin Olive Oil

500ml Veg Stock

In another saucepan, cover and cook high for 30 secs:

5g butter unsalted

salt

50ml water

120g whole baby mushrooms

Add and cook for further 20 secs:

400g halved wild mushrooms

140g Fresh or frozen peas 

40g breakfast radish

40g Radish tops

40g spinach

Salt and pepper

Combine the risotto and veg

 

To serve, garnish with 15g blanched pea shoots and 20g shaved Twineham Parmesan

RECIPE : CHARLOTTE'S WHEAT BERRY RISOTTO

We have recently started working with Charlotte's Cupboard, the Sussex based packaging-free food delivery service. We love what Charlotte and Thalassa are doing and firmly support the fight against single-use plastic. You can find out more about Charlottes' Cupboard here

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Charlotte also kindly sent us her wheat berry risotto recipe after using the Trenchmore berries - thank you Charlotte!!

 

Ingredients

8 mushrooms slice
2 garlic cloves chopped
1 onion chopped
1 leek sliced
1ltr veg stock/bouillion
500g Trenchmore Heritage Wheat Berries

 

Directions


Fry the garlic and onion until soft before adding the leek. After a further 2 minutes of frying, add the wheat berries. Stir for about 30 seconds and gradually introduce the veg stock like you would with a risotto. Add the mushrooms after about 20 minutes.

Cook for a further 30 minutes or until wheat berries are tender using a high simmer.

Follow Charlotte & Thalassa on The Gram for regular updates on new products and which food markets to find them at, with the odd plastic-themed rap thrown in for good measure! @charlottes_cupboard

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RECIPE : Banana Bread

Hello Heritage Bakers! We had 3 too-ripe-for-museli-but-perfect-for-baking bananas so I thought we would try making some banana bread with the Heritage Flour. I can't eat dairy so this was also an excuse to make a dairy-free dessert. I'm sure you could substitute the oil and almond milk for butter and cow's milk. I hope you enjoy - Rachel x

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Ingredients:

200g Trenchmore Heritage Flour

3 too-ripe-for-museli-but-perfect-for-baking bananas, mashed

2 eggs, whisked

60g melted coconut oil / mild olive oil

40g honey (extra points if you can get your hands on a jar of Mum's Trenchmore Honey!)

1 tbsp molasses (optional)

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla extract

1 tsp bicarbonate soda

75ml almond milk

50g ground almonds 

50g linseed (optional)

Walnuts to decorate

 

Method:

Grease your loaf tin and pre-heat oven to 170 degrees C.

Mix all the ingredients together and pour the batter into the loaf tin. 

Decorate with walnuts.

Place in pre-heated oven for 50-55 mins - be careful to not let yours catch around the edges, like mine did. Might be worth covering halfway with some foil.

Enjoy!

Recipe - Jamie O's Brisket Chilli

 Photo Credit: Jamie Oliver website

Photo Credit: Jamie Oliver website

Another recipe we received from our lovely Butcher's Bag customer, this time taken from Jamie O's America Cookbook. Enjoy!

  • 2 kg Trenchmore Beef brisket , trimmed and sliced into 2.5cm thick pieces across the grain
  • 500 ml hot coffee
  • 3 large dried chillies , such as ancho, chipotle or poblano
  • 2 red onions
  • 10 cloves of garlic
  • 3 red, yellow or orange peppers , deseeded and sliced
  • olive oil
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons smoked paprika
  • 1 heaped teaspoon dried oregano
  • 2 fresh bay leaves
  • 3–4 fresh chillies
  • 2 cinnamon sticks
  • 4 x 400 g tins of plum tomatoes
  • 3 tablespoons molasses or muscovado sugar
  • 2 x 400 g tins of beans , such as kidney, butter, pinto
  • soured cream , optional

Carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.

Make the coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate.

Meanwhile, peel and dice the onions and peel and finely slice the garlic. Deseed and slice the peppers.

Heat a few lugs of oil in your largest casserole pan on a low heat, add the cumin, paprika, oregano, bay and onions. Fry for 10 minutes, until the onions have softened.

Deseed and chop half the fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of sea salt and black pepper and a splash of the chilli-infused coffee.

Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.

After a few hours use 2 forks or a potato masher to break the meat up and pull it apart.

Once you’ve done this, add the sliced peppers, then drain and add the beans and leave to simmer with the lid off for 30 minutes, or until the meat is completely falling apart and delicious, stirring occasionally.

Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of the fresh chilli and stir it in.

Dollop a big spoonful of soured cream over the chilli (if using), and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.

Recipe - Three Day Brisket

This recipe was kindly sent to us by one of our lovely Trenchmore Beef Butcher's Bags customers. You can find liquid smoke on Amazon or Ocado so we have ordered some and cannot wait to try this Three Day Brisket! Photo to follow soon.

  • 2-3kg of Trenchmore Beef Brisket
  • salt to taste
  • 2 tablespoons liquid smoke
  • 1.5 cups chopped onion
  • 2 cloves minced garlic
  • 90g butter
  • 3 tablespoons brown sugar
  • 1 bottle of Ketchup
  • 1/2 cup water
  • 2 tablespoons liquid smoke
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon dry mustard
  • 1 tablespoon celery salt

Sprinkle the brisket on both sides with salt and 2 tablespoons of liquid smoke. Seal in foil and chill in the fridge for 8-10 hours.

Open the foil. Add the onion and garlic to the brisket, seal the foil and place in a shallow baking pan.

Bake at 160 degrees C for 5 hours. Cool before placing back in the fridge for 8-10 hours.

Remove the foil and discard the onion. Trim off the fat and cut the brisket into slices. Place the slices on the foil.

Melt the butter in a skillet. Stir in the brown sugar, ketchup, water, remaining 2 tablespoons of liquid smoke, Worcestershire sauce, mustard and celery salt until blended. Pour over the brisket and seal the foil.

Bake at 200 degrees C for 10 minutes, then reduce the oven temperature to 160 degrees C and bake for a further 35 minutes.

SHORTBREAD Biscuits

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We had a lot of fun sampling our wheat (sourdough bread and cookies) at Architectural Plants. Many thanks to all the lovely people who stopped to say hello and as promised here is the recipe for our shortbread biscuits.

115gm Salted butter softened

55gm Golden caster sugar - I leave some vanilla pods in my sugar jar or you could add a little vanilla essence.

170gm Wholewheat flour

Mix the butter and sugar together. Add the flour and mix thoroughly until it starts to come together. Lay out a sheet of cling film and create a sausage of the dough about 3cm across and about 40cm long on the clingfilm. Roll the dough in the cling film until you have a sealed sausage and then roll on the work top to bring it all together so that you have a smooth sausage. You will make a few of these depending on the length. You could freeze some at this point. Put those you want to cook in the fridge for about 30 minutes.

Preheat oven to 150oC. Butter and line a baking tray or two. Remove and unwrap the dough. Cut into 1cm thick rounds and layout on the trays allowing for some spreading. You could decorate with a fork imprint before cooking.

Bake for 20 minutes - cooked but not much colour. Allow to cool for a few minutes before removing from the tray. 

 

 

TRENCHMORE HERITAGE GINGERBREAD - AUTUMN BAKING

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We've always loved gingerbread - Horsham was famous for it in the 19th Century - and were keen to see how our flour worked for baking. I've had a go with cheese scones and they were delicious so with a wet weekend promised thought I'd have a go at a gingerbread cake. Our flour is proving to be  wonderfully versatile and I'm really pleased with how it baked and tastes (realise we may be a little biased). My first attempt was a bit sweet for us so I reduced the sugar and am delighted with how version 2 came out  - look forward to hearing how you get on. Joanne

Trenchmore Gingerbread

175 gm butter - salted or add a pinch of salt
125 gm dark muscovado sugar
125 gm syrup from stem ginger or golden syrup
125 gm molasses or black treacle
3 rounded tsp ginger - ground spice or grated fresh
2  rounded tsp ground cinnamon
5 pieces stem ginger (or crystallised ginger)  chopped. Optional - depends how much you like ginger! I think this adds to the cake - they form a layer on the bottom, or top if you serve it as an upside down cake.
275 ml milk
2 level tsp bicarbonate of soda
2 eggs beaten
350 gm wholewheat flour

Roasting tin 30 x 20 x 5 cm - greased and lined (wish I'd lined mine!)
Preheat oven to 170C

Melt butter, sugar, syrup, molasses with gingers and cinnamon in a med/large pan. Remove from the heat. Mix bicarbonate with a little of the milk and add to the pan (it will bubble up) then add  the remaining milk and eggs.

To a large mixing bowl add flour and then the gingery syrup liquid and beat well until thoroughly mixed. (If your pan is large enough you could  add the weighed flour to the saucepan - reduced washing up;). 

Pour the mixture into the prepared tin and bake for about 45 minutes to an hour until firm to touch and slightly shrunken from the sides. It will carry on cooking in the tin and should be still slightly sticky.

Cool in the tin - cut into slices or squares. Store in an airtight tin or cover with foil, best the day after baking and will last 5 days. Also a delicious dessert warmed with poached apples or pears and custard or cream. Let us know what you think. 

Trenchmore Heritage - we're really pleased with the stoneground 100% wholewheat mill of our flour - a fine white with some texture from the wheat germ and bran - which adds a Parkin type quality to this cake. 

APPLE SWAP 2017

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APPLE SWAP 2017
We will be open for any surplus ripe, unsprayed, clean apples on Sun 24th September, Sat 30th September & Sun 1st October, Sat & Sun 7th & 8th October, Sat & Sun 14th & 15th October, (TBC Sat & Sun 21st & 22nd October). All from 10am-12noon.

The scales are being calibrated, boxes inspected and the press and scatter checked for another year.  

All Sussex apples welcome!! Eaters, cookers & crab. We'll weigh them and give you a chit. For every 5 kilos of apples you will be able to collect a bottle of Silly Moo cider in the Spring.
Look forward to seeing you then.  

Wassail

Joanne

Recipe - Heritage Sourdough Bread

Trenchmore Heritage Wholemeal Sourdough (No Knead)

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550 gms stoneground wholemeal flour
450ml warm water (filtered/chlorine free)
100gms starter (roughly - I use all mine and take out some dough to start again - explained below)
2 tsp salt
2 tsp honey or sugar
Optional 1 tbs oil - rape seed oil / butter / olive oil
Optional 50gms nut/ oats/ seeds - wheat grains / linseed / sunflower (or a mix of whatever you like)
Loaf tin internal measurement 23cm x 13cm or a 20cm round cake tin. This is quite a wet dough, which doesn’t need any kneading and rises better in a tin

Fermenting time 20-24 hours.
Baking time 1 hour 220oC fan preheated oven.

Evening (or could be reversed to morning)
First mix flour, water and starter in a large mixing bowl, remove about 100gms as your next starter (add a tablespoon of water if too thick - aiming for a thick batter) and pop it back in a container and store in the fridge (starters should easily survive a week or three in the fridge and have been known to revive after months). If you have a starter that is working well you could store a portion in the freezer as a back up. 

Thoroughly mix in the rest of the ingredients.  Add a little more water or flour if required - you are aiming for a smooth dough that is easy to stir.

Cover with cling film, leave in a warmish area overnight. If plans go awry and you need to slow down the bread you can put it in the fridge at any point for a day or two or freeze it. Allow to come to room temp before resuming the recipe or cooking.

Morning
Mix gently the now risen dough - knocking it back to remove the gas. Then place in an oiled or very non-stick loaf tin or cake tin. Recover with oiled cling film and leave to double/ triple in size in a warm place. Yeasts are funny things - the ones in your house will be different from ours and your starter will adapt over time. The dough should almost fill the tin. If it ever fails for any reason you could add some fast acting yeast,  pop back in the tin to rise or make crackers / pizza dough.

Evening
Cook in a preheated oven at 200oC for 50 minutes. Turn out and return on a tray to cook for another 10 minutes to crisp up the bottom. Tap the bottom if you get a hollow sound it is cooked. If you aren't sure cook for a further 10 minutes. Allow to cool on a tray for at least 20 minutes before slicing thinly. Sourdough loaves last well and freeze brilliantly. More on the art and science of sourdough from the wonderful Vanessa Kimbell here www.sourdough.co.uk.

Once baked store for the first couple of days under a tea towel as the loaf continues to dry out. After that it can be stored in a bread bin and should last a week (not tested - ours disappears before that!).

Trenchmore Heritage Flour

Is grown using heirloom seed that would have been seen all over the country before WWII. It is a mixed (landrace) seed with many different varieties and a great flavour. Many believe that these older varieties, being lighter in protein,  are easier to digest and more nutrient dense. Our mix will change over the years as some varieties do better on our soils and climate to reflect our terroir. And as we find other great tasting varieties we'll be adding these - farming for flavour! If you have a bread machine we'd suggest starting with a 50:50 mix of heritage and a modern wheat initially to get a good bake and tweaking from there.

Why wholemeal sourdough?
Wholemeal - because it contains all the fibre (we need around 30gms a day but on average only eat 16gms) and because it contains all the wheat germ which has essential nutrients including Vitamin E, folate (commercially made known as folic acid), phosphorus, thiamin, zinc, magnesium and essential fatty acids. 

Sourdough - the slow fermentation, using wild yeasts to ferment flour with water, slowly breaks down the wheat so you can enjoy a loaf that is more digestible than standard loaves and more nutritious too. Lactic acids, produced as the bacteria break down the sugars give sourdough it's tang and make the vitamins and minerals in the flour more bio-available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream, reducing the carbohydrate available and lowering the bread's glycemic index (GI), so it doesn't cause undesirable spikes in insulin. As the acidity increases the microorganisms drop out and the wild yeasts take over converting the sugars into carbon dioxide and ethanol. The long process - although you only actually do anything for about 5 minutes - also breaks down the gluten making it more digestible and less likely to cause food intolerance. This means that a slice of sourdough (and possibly just call it bread with children!) is more satisfying and filling. A shorter second ferment would give a milder flavour.

Recipe - Thick Flank, Underblade Fillet or Flank Skirt Stir Fry

This fantastic stir fry recipe comes from Jamie Oliver and can be made with a range of our flank and skirt cuts. 

 Photo credit: Jamie's website

Photo credit: Jamie's website

Ingredients

320 g tenderstem broccoli

2 x 250 g lean flank steak

2 teaspoons coriander seeds

250 g medium free-range egg noodles

3 teaspoons sesame oil

1 red onion

2 cloves of garlic

6 cm piece of fresh ginger

olive oil

3 tablespoons soy sauce

1 lime

1 fresh red chilli

Method

Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.

Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.

Pound the coriander seeds in a pestle and mortar, or bash with the base of a pan, until fine. Sprinkle over the steak so they stick to it and give it a lovely, fragrant flavour.

Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.

Peel and finely slice the onion and garlic, then peel and finely chop the ginger.

Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.

Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.

Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.

Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.

Recipe - Pulled Brisket

This recipe has been adapted from a Tom Kerridge recipe and serves 5 - 6 hungry people.

 Photo credit: BBC Food website

Photo credit: BBC Food website

Ingredients

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp yellow mustard powder

2 tsp ground black pepper

2 tsp dark brown sugar

1 tbsp smoked paprika

1/2 tsp cayenne pepper

1kg piece of Trenchmore brisket beef

200ml Silly Moo Cider or beef stock

 

For the barbecue sauce

125ml  cider vinegar

40gm soft dark brown sugar

40ml bourbon whisky

40ml Silly Moo Cider

125ml tomato ketchup

splash Worcestershire sauce

100ml cooking juices from the beef brisket (see above) or beef gravy

 

For the brisket, Add the spices, sugar, smoked paprika and cayenne pepper and mix together.

Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.

The next day, preheat the oven to 160C. Place the brisket in a casserole dish add the cider/beef stock. Cover with aluminium foil or a tight fitting lid to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.

After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.

For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cider, ketchup and Worcestershire sauce. Skim off the fat (great for wedge potatoes) from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes. You are aiming for a rich thick sauce - if you need to reduce further increase the heat and keep stirring as it may burn.

Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.

Serve the pulled beef in burger buns with coleslaw (and lots of napkins).

Recipe - Ox tail braised with stout and cannelloni beans

This recipe has been adapted from a Delia recipe and is a really great winter warmer! 

Ingredients:

 Photo credit: Delia's website

Photo credit: Delia's website

1.35-1.6 kg Trenchmore Ox tail

350 gm large open mushrooms

550 ml beef stock

350 gm chestnut mushrooms

salt and black pepper

1 x 440 ml stout

I can cannelloni beans

4 tablespoons olive oil

1 rounded tablespoon plain flour, seasoned

2 large onions, halved and thickly sliced

4 whole garlic cloves, peeled

2 good sprigs thyme

 

To make the casserole, heat 2 tablespoons of the oil in a large frying pan, then wipe the pieces of oxtail with kitchen paper and coat them lightly in seasoned flour and fry in hot fat on all sides until they are well browned colour.

Then, using a slotted spoon, transfer the pieces of oxtail to a casserole. Now add the rest of the oil and, as soon as that's hot, add the onions and fry these for about 5 minutes until brown at the edges, transfer them to the casserole. Remove the pan from the heat, then drain the beans and add them to the casserole along with the garlic cloves, sprigs of thyme and bay leaves and add a good seasoning of black pepper.

Next wipe the open cap mushrooms with some damp kitchen paper, halve them (or quarter them if they are very large), then add these to the casserole as well, tucking them in among the beans and oxtail. Now return the pan to the heat, add any remaining seasoned flour, stir it in to soak up the juices and gradually add the stock and the Guinness, whisking all the time until it reaches simmering point.

Pour it over the oxtail and the rest of the ingredients, cover with a tight-fitting lid and place in the pre-heated oven for 21⁄2 hours. Then add the chestnut mushrooms halved and wiped as above, put the lid back on and give the casserole a further hour in the oven. When you next remove it, you will see that some of the fat from the oxtail has bubbled up to the top – spoon this off by skimming a tablespoon across the surface - great for roasting potatoes!. Then season with salt before serving with a lightly cooked green vegetable.

Recipe - Ox tongue with lentils and green sauce

 Photograph: Colin Campbell for the Guardian

Photograph: Colin Campbell for the Guardian

This fantastic recipe is thanks to Hugh Fearnley-Whittingstall. Don't be put off by the long list of ingredients – it's very simple and you will have plenty of tongue left over for sandwiches and salads. Serves six.

 

For the brine

500g demerara or light muscovado sugar

1.5kg coarse sea salt

1 tsp black peppercorns

1 tsp juniper berries

5 cloves

4 bay leaves

1 sprig thyme

For the tongue

1 whole ox tongue

1 bouquet garni (1 bay leaf, 4 parsley stalks, 2 sprigs thyme)

1 carrot, chopped

1 onion, chopped

1 celery stick, chopped

1 leek, chopped

1 clove garlic

For the green sauce

1 large bunch flat-leaf parsley

1 large bunch mint, marjoram or basil (or a combination thereof)

1 tbsp capers, rinsed and chopped

8 anchovy fillets, finely chopped

1 small clove garlic, finely chopped

1 tbsp Dijon mustard

Sea salt and freshly ground black pepper

2 tbsp white-wine vinegar

Extra-virgin olive oil

To serve

300g Puy lentils or Trenchmore Wheat Berries

1 bouquet garni (1 bay leaf, 4 parsley stalks, 2 thyme sprigs)

Salt and freshly ground black pepper

 

Put the brine ingredients in a large pan, add five litres of water and, over low heat, stir until the sugar and salt dissolve. Bring to a boil, bubble for a few minutes, remove from the heat to cool, then refrigerate until cold.

Put the tongue in a non-metallic container or a large food bag (don’t worry if you cant get all the brine in so long as the tongue is covered)  or use the fridge veg draw. Cover with the brine, weighting it down, if necessary, to keep it submerged, and leave in a cool place or fridge for four to five days.

Remove the tongue from the brine and soak in fresh, cold water for 24 hours, changing the water at least once more. Put the tongue in a pan with the bouquet garni, vegetables and garlic, cover with fresh water and bring to a gentle simmer. Poach very gently for two and a half to three hours, until tender and yielding. Lift out the tongue, cool and peel off the coarse outer skin.

To make the sauce, finely chop the herbs and put in a bowl with the capers, anchovies and garlic. Add the mustard, seasoning and vinegar, toss, then add enough oil to loosen the mix to a spoonable consistency.

Cook the lentils as per the packet instructions (though adding a bouquet garni to the cooking water), then dress with oil and season. When the tongue is completely cold, cut into 1 cm slices and serve with the lentils and green sauce.

 

The Trenchmore Steak guide

Cooking tips

Always take steaks out of the packaging, pat dry and bring to room temperature before frying or grilling.

Season well with salt before cooking, not black pepper as this can burn in the pan.

Add a teaspoon of grass-fed tallow or vegetable oil to a very hot pan and just before it starts smoking, add the steak. 

If your steak has a rim of fat left on, press this side down with tongs on the searingly hot pan before cooking the rest of the steak until crisp, instead of adding fat to the pan.

Avoid overcrowding the pan as this will cause the temperature to drop.

Always rest your steak on a warm plate for at least 10 minutes before serving, and always cut against the grain!

 

Sirloin - otherwise know as Entrecote, the Sirloin is a leaner cut of beef and comes from the loin of beef. Full of flavour and remarkably tender, this cut benefits from being cooked medium-rare and a full rest. 

Rump - coming from the back of the animal, this cut is not as tender as sirloin but more than makes up for it with a wonderfully beefy flavour and delicious bite. It benefits from being  cooked medium to medium-rare. Trenchmore Rump is Rachel's favourite steak! 

Fillet - the most lean and tender of all the steaks, the fillet comes from the least used muscle on the animal. It has a full flavour thanks to dry-ageing and should be flash fried on a searingly hot pan to avoid it drying out. 

Rib eye - Thick cut with heavy marbling, the rib eye is potentially the most popular steak of recent years thanks to it's beautiful flavour. Coming from the rib section of the animal, this should be left to rest for longer than other steaks and served medium-rare. 

Onglet - also known as 'hanger steak', the onglet is loved for it's big flavour. Being one of France's favourite steaks, onglet should be fried quickly on a high heat and then rested for up to 20 minutes in a warm place. 

Bavette / Goose Skirt - another French classic, the bavette steak comes from the flank muscle and has a deliciously beefy flavour and slightly coarser texture. Marinading will help to tenderise, or simply flash fry and a ensure it gets a good 20 minute rest before eating. 

Denver - this steak comes from the chuck and is tender with a delicious beefy flavour. As it has long strand muscles, it is important to rest well and cut this steak against the grain after cooking. 

LMC - this steak comes from the shoulder and is wonderfully flavourful and well textured. It is best served medium / medium-rare.

Velvet Steak - this is a very lean cut which comes from the heel, and can either be flash fried or slow-braised for increased tenderness. This steak is best cooked rare with charring on both sides, which is best done on a searingly hot pan.

Thick Flank - Pave - a quick cook steak best served medium rare or long slow braise - either way delicious with chips! Finish with a knob of butter or drizzle of olive oil before resting. 

Chuck eye - this steak come from the chuck primal, slightly lower down from the rib primal. Chuck eye steak won’t be as tender as the eye of your rib eye steak because it’s in a harder working area of the body, but it will have the same rich flavour and beautiful marbling. Best served medium and sliced across the grain. 

Flat Iron - from the blade, the Flat Iron is lean and surprisingly tender for a shoulder steak, with an incredibly rich, beefy flavour. We think it is best

Spider Steak - also known as the oyster steak, the spider steak is a little semi-circle weaved with a web (hence the name!) of intramuscular fat that sits inside the hip on the Aitch bone. There are only two spider steaks per animal so you are lucky to get your hands on one! It’s small, flavourful thanks to it’s natural marbling and easy to prepare with a quick pan sear. Best served medium-rare.

Picanha - otherwise known as the top sirloin cap, this is a succulent and tender cut from the rump that is extremely popular and prized in South America. They are growing in popularity this side of the pond as well, as they have a great fat to meat ratio and a punchy flavour when BBQ'd or grilled. Using tongs, hold the rim of fat down on to a dry pan to crisp up before cooking the rest of the steak. 

Tender top -

Rump skirt -

Back Rib

 

Recipe - Trenchmore Beef Burger

This mince is made with the off-cuts from our steak and roasting joints by our fantastic butcher, Dave Rook. It has a relatively high fat content for better flavour and succulence, and is designed to make the most deliciously juicy burger. Also works well to slowly confit at low temperatures.

To cook the ultimate burger, leave mince to come to room temperature and shape into patty either by hand or by using a burger press. Season liberally with salt. Place burger into a pre-heated dry frying pan, over medium-high heat and cook for 3-4 minutes until the patty achieves a golden-brown crust. Flip and cook on the other side for 3 minutes for a pink burger. Internal heat should reach 70°C for 2 minutes. Season with pepper once cooked and rest for at least 3 minutes before devouring. 

Joanne's favourite is blue cheese and tomatoes, Andrew loves bacon and barbecue sauce and Rachel goes for cheddar and caramelised onions on a brioche bun! 

 Trenchmore Burger served at  Roast Restaurant , London

Trenchmore Burger served at Roast Restaurant, London