This seems a quintessentially American salad. Romaine leaves, rare steak, buttermilk and blue cheese tick all the boxes. I make it with Cashel Blue, but you could use another blue cheese ...

Steak sandwiches are delicious as is, but there are always ways to upgrade this classic dish. Try these toppings on your next ...

This fennel and herb butter ... place the butter on it and mould into a log. Wrap, twisting the ends and refrigerate until needed. Heat a barbecue to a high heat. Rub the steak with oil and ...

Brush two sheets of filo with butter and place on top of each other ... peeled and diced and then tossed in lemon juice. Check your blue cheese to make sure it is suitable for vegetarians if ...

Heat the butter in a ... For the steaks, take the steaks out of the fridge an hour or so before cooking so that they are at room temperature. Crumble the cheese into a bowl, then add the rosemary ...

Almond butter is available in health shops and speciality food stores. You could also use lamb rump for this dish. Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil ...

Soften the onions; add tomatoes, garlic, bay leaf and thyme. Season and simmer. 2. Coat lamb in flour. Toss in beaten egg. 3. Combine crumbs, cheese and parsley. 4. Press over meat. Heat oil with ...