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Steak and kidney pudding with suet Serves 6-8 people

Beef roulade Serves 4 4 onions 1 celery stalk

4 thin slices of roulade beef (175g)

75g bacon

2 tbsp oil

1 bunch parsley

500ml beef stock

100g shredded suet (or 75g goose fat)

1 cauliflower (800g)

1 tbsp medium mustard

300g frozen peas

1 bay leaf

1 tbsp breadcrumbs

Sugar

1 tbsp lemon juice

1-2 tbsp flour

1 medium egg

Clingfilm

Salt and pepper

Wooden skewers

2 onions

300g calves’ kidneys

Half a swede (600g)

3 tbsp and 500g flour

2 carrots

Salt and pepper

3 tbsp oil

300ml strong beer

2 fresh bay leaves (and a few sprigs for garnish)

300ml beef stock

600g diced stewing steak

250g shredded suet

2 tsp baking powder

Peel and chop the onions up small. Peel the swede and carrot, and cut into 1cm pieces. Heat 1 tbsp oil in a pan and cook the onions, swede, carrot and bay leaves for 2-3min and then take the vegetables out. Dice the kidney into 3cm size pieces. Mix plenty of salt and pepper with 3 tbsp flour and coat the meat in the seasoning. Add 2 tbsp oil to the vegetable fat and heat up. Brown the meat in the fat for 5-6min, stirring continuously. Add the beer and beef stock, and then the vegetables. Cover and cook for about 2hours. Season with salt and pepper, and leave to cool. Sieve the flour and baking powder into a bowl and add 1 tsp salt. Knead in the suet. Gradually add cold water by the dessert spoon and knead into a smooth dough. Grease a pudding bowl (1.5 litre size). Cut off about a quarter of the dough and leave to one side. Roll out the main dough to about half a centimetre thick and line the pudding bowl. Leave some pastry overhanging. Roll out the remaining piece of pastry. Fill the pudding with the steak and kidney mix and dampen the pastry edges. Make and fit a lid from the dough set aside, pressing edges firmly together to seal. Cut off any overhanging pastry bits. Put the bowl in a large oven dish. Fill with water so that the pudding basin half stands in water. Cover the oven pan and cook in a preheated oven (175◦C/gas mark 4) for 1.5hours, adding hot water if necessary. Take out the pudding and leave to stand for about 15min. Use a knife to loosen it from the bowl and tip out on to a platter. Garnish with bay leaves if desired.

Peel and dice the onions and set half aside. Chop the celery into small pieces. Cut the bacon into small pieces. Pick the leaves from the parley stems and chop up, but leave some for garnish. Leave half of the parsley aside for the cauliflower. Mix the remaining prepared ingredients with the suet, mustard, breadcrumbs, lemon juice and egg, and season with some pepper. Cut the meat in half or into thirds, according to the size, and lay between two pieces of clingfilm. Pound to flatten further. Lay the meat pieces on the work surface and season with salt and pepper and cover with the vegetable mixture. Fold in the sides, then roll the meat and secure with wooden skewers. Heat the oil in a large oven dish. Brown the roulades for 5-6min. Add the stock, heat up and sprinkle with the remaining onions, and add the bayleaf. Cover and cook in a pre-heated oven (175◦C/gas mark 4) for an hour, adding water as necessary. Cut the cauliflower into florets. Cook covered in a pan with a little boiling water for about 12min. About 5min before the end, add the peas. Drain and season with salt, pepper and a little sugar, and stir in the parsley. Mix together flour and 4 tbsp water until smooth and use to thicken the cooking stock. Cook for a further 4-5min and season with salt and pepper. Arrange the meat, sauce and vegetables and garnish with parsley.

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