Our show-stopping vegetarian version of beef Wellington wraps a savory mushroom and parsnip filling in braided puff pastry for an impressive meatless main.

Dry-aged steak almost always carries a huge price tag, and trying to DIY at home can be incredibly fussy, unless you use this ...

Add the tomato puree and cook out for 30 seconds. Add the wine and bring to the boil. Add the stock, marmite and balsamic and simmer for 15 minutes. Blend to a smooth sauce and check seasoning.

In braises, meat and/or vegetables are cooked partially submerged in liquid in a sealed environment. The beauty of this technique is that the ingredients become meltingly tender and you end up with a ...

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't contain meat, doesn't start with a soffritto, and that only cooks for 10 minutes a ...

The cooking liquid, rich with the essence of wine, beef and aromatics, becomes a delicious sauce. In this recipe ... In a small bowl, combine the porcini mushrooms and boiling water; set aside.