I’m going to have a big steak night soon, with chips and onions and all the trimmings. I am feeling quite a bit more confident about eating red meat having read Spoon-Fed: Why Almost Everything We’ve Been Told About Food is Wrong by prof. Tim Spector. He scientifically debunks most food claims about what’s bad for us as myths. Unfortunately, he also knocks most common assertions about what’s good for us, too, deeming practically only plants, coffee and a little booze beneficial. Thank heaven for the last.
But also red meat in small quantities need not bear the unhealthy stigma as long as it’s ethically sourced, according to the good professor. A source of iron and various Vitamin Bs, eaten occasionally, is a good thing. Hence my steak night – and I’ll go for free range, good quality beef which I’ll additionally age in the fridge for a few days.
So if you’re tempted too, here are some suggestions. Whichever you prefer: fillet steak, or a sharing cote de boeuf, maybe not steak at all but low temperature roasted sirloin? Maybe a T-bone, cast iron cooked, served with Roquefort butter. Or maybe a steak tartare is your thing!
As for accompaniments, you can do classically triple cooked chips or a little different, baked crunchy chips. You can do lemon wedges or skip potatoes altogether and slice the steak on top of grilled vegetables. You could serve your beef with maple and balsamic shallots or with crispy tobacco onions. Whichever way, it will be a special feast.
Something special for no-meat option? Here you go: salt crust baked celeriac is impressive enough to draw glances even from the steak eaters. Or conchiglioni with ricotta and walnuts which are now coming into season (that's walnuts, not pasta shells).
Cake of the week should be something easy and comforting like carrot cake or maybe one you’ve never tried before like hummingbird cake? I’ll be also baking a batch of these triple chocolate chip cookies on a birthday girl's request.
For more inspiration on special and non-special occasions, go through the recipe content pages or get the weekly newsletter. Keep safe and eat well!