Winter Warmer from James Ramsden

In our last blog we shared with you photos from our shoot with food writer James Ramsden showing off his brand new kitchen complete with an Astracast sink and tap.  We’re delighted to say that we got to try out some of his delicious cooking, and today we can share with you the special recipe he whipped up. This tasty and hearty dish is just the thing to warm you up in December.  Check out how to make this below.

Chinese-style beef and turnips

AstracastJamesRamsden-17For 2 people - Serve with rice:

  • 2 tsp groundnut or vegetable oil
  • 200g beef fillet, cubed (you could try a slower-cooking cut of beef such as shin. I made this as a quick Monday night job with some leftover beef fillet)
  • Bunch of spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 thumb of ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp szechuan pepper, pounded in a pestle and mortar
  • 1 tsp Chinese five spice
  • 2 tbsp soy sauce
  • 150ml shaoxing wine
  • 300ml beef stock or water
  • 1 tbsp tomato puree
  • 4 small turnips, peeled and quartered
  • 2 spring onions, finely sliced
  • Coriander

Heat the oil in a large pan or wok and brown the beef all over, then remove.

Add the spring onion, garlic, ginger and chilli and stir fry for a couple of minutes, then add the Szechuan pepper and five spice and stir for a further 10 seconds or so.

Now add the soy, wine, stock and tomato purée and bring to a simmer. Tumble in the turnips, cover, and simmer for 20 minutes until tender. Uncover and add the beef. Simmer for 8-10 minutes until reduced, garnish with coriander and spring onion, and serve.

If you love this recipe, why not check out James’ blog or his latest books Do-Ahead Christmas and Love Your Lunchbox.

Go on! Try out this dish and share your pictures with us on Facebook and Pinterest.

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