Sear the beef quickly on all sides to colour ... Serve immediately with the carved roast beef. Batter up! Get the lemon and sugar ready for Shrove Tuesday ...

Be patient. No, really. Pot roast in the oven is easy, but it does take time, so plan accordingly, says Jesse Moore, ...

“Reverse searing” is the catchy phrase for baking a roast low and slow in a conventional oven, and tossing it in a hot pan afterward to get some nice color on the outside. The steak ...

It should be eaten within a few minutes of being prepared, or the heat from the seared beef will make the shiso leaf wilt and the nori sheet soften, instead of being delicately crisp. The amounts ...

A simple Sunday roast with all the wonderful trimmings ... Rub the mixture all over the seared rib of beef. Place the halved onions and chopped root vegetables into the bottom of a roasting ...

You do not have to sear this beef tenderloin roast, although you certainly can. You’ll find that many recipes call for ...

Heat the oven to 150oC/gas mark. Season the beef well and sear in the dry pot until all sides are browned. Add the onions to the pot and stir so that they take on the beef flavours and oils for 1 ...