Roast Topside Beef with Fennel and Garlic Crust

Preparation Time: 10 minutes

Cooking Time1 Hour 15 minutes


2 lbs lean topside joint

1-2 tablespoons fennel seeds, crushed

3 garlic cloves, peeled and finely chopped

2 teaspoons dried chilli flakes

2 tablespoons olive oil

For the Rosé Wine Gravy:

1 tablespoon plain or sauce flour

10 oz. good, hot beef stock

10 oz. rosé wine



  1. Preheat the oven to 375°F.
  2. Place the joint on a chopping board and make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands (if present).  Season.
  3. In a small bowl mix together the fennel seeds, garlic, chilli flakes and olive oil.  Spread the mixture over the surface of the joint.
  4. Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any meat juices.
  5. Remove the joint from the oven, cover and leave to rest for 5-10 minutes.
  6. Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any meat juices.  Place the roasting tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, gradually add the stock and wine, and stir again, scraping the base of the pan to release any sediment.
  7. Add any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy.  Strain the gravy before serving.
  8. Serve the joint with seasonal vegetables.

Moroccan Style Beef Stew

Preparation Time: 25 minutes

Cooking Time2 1/2 Hours


2 lbs lean boneless shin of beef or chuck steak, cut into 1 inch cubes

2 tablespoons all-purpose flour

1 tablespoon ground cumin

2 tablespoons Moroccan spices, e.g., Ras El Hanout

3 tablespoons olive oil

2 medium onions, peeled and finely sliced

2 large garlic cloves, peeled and finely chopped or crushed

1 pint good, hot beef stock

1 x 14 oz can chickpeas, drained

To Garnish:

3 tablespoons Greek yogurt

2 tablespoons freshly chopped mint


  1. Place the flour in a large, clean, plastic food bag, season and add the cumin and Moroccan spices.
  2. Gently toss the beef cubes in the seasoned flour to coat.
  3. Preheat the oven to 325°F.
  4. Heat 2 tablespoons oil in a large non-stick frying pan and brown the beef in batches.
  5. Transfer to a large ovenproof casserole dish.
  6. In the same frying pan add the remaining oil and cook the onions and garlic for 2-3 minutes then transfer to the casserole.
  7. Add the stock, bring to the boil, cover and cook in in the oven for 2½ hours, or until the beef is tender.
  8. 15 minutes before the end of the cooking time add the chick peas and return to the oven.
  9. Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.


Alternatively, cook the stew on the stove over a low heat for 2-2½ hours, stirring occasionally.

Slow Cooker Version:

  1. This recipe works well in a slow cooker too but use only ½ pint beef stock. 
  2. Follow above method points 1-4. 
  3. Then transfer to the slow cooker. 
  4. Heat the remaining oil in the frying pan and cook the onions and garlic then transfer to the slow cooker with the stock. 
  5. Cook on High for 4 hours or you could cook on low for 8 hours. 
  6. Add the chick peas during the last 30 minutes of the cooking time. 
  7. Garnish the stew with the yogurt and mint and serve with steamed couscous, rice or mash.

Pulled Pork With Fruity Couscous

Preparation Time: 15 minutes

Cooking Time6 Hours


3.5 lbs Joint boneless pork shoulder (remove the rind/skin if you wish)

1 tablespoon sea salt

2 tablespoon Moroccan spice mix

2 tablespoons pomegranate molasses or honey

2 preserved lemons, discard the pith and flesh and finely chop the skin

For the couscous:

10.5 oz dried couscous

Zest and juice of 1 lemon

13.5 oz hot chicken stock

2/3 cup ready to eat apricots, roughly chopped

4 tablespoons freshly chopped mint

1 cup  pomegranate seeds

1/4 cup whole almonds


  1. Preheat the oven to 425° Fahrenheit
  2. Line a roasting tin with a sheet of foil large enough to later cover the pork. Remove the string, unroll the pork and pat dry with kitchen paper and place in the tin.
  3. Mix together the salt, Moroccan spice mix, pomegranate molasses and half the preserved lemon. Rub half the mix thoroughly all over the pork and wrap in foil. Roast in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
  4. Reduce the oven to 300° FahrenheitRemove the pork from the oven and fold the foil over the top. Return to the oven and cook for about 5 hours or until tender.
  5. Increase the oven temperature to 425° Fahrenheit. Uncover the pork and continue to cook for a further 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
  6. Whilst the pork is resting, put the couscous in a large bowl and pour over the lemon juice and chicken stock. Cover with cling film and leave until all the liquid has been absorbed. Fluff with a fork and stir in the remaining ingredients.
  7. Shred the pork into chunky pieces with 2 forks, stir in the rest of the spice mix and reserved lemon and serve with the couscous.

Additional Information:

For extra flavor, you might want to put the rub on the meat the night before and keep it in the fridge overnight. The task in the morning will be even easier and your end result will be even tastier.