7th October 2025

Now we have the masterstock back in the fridge (thank you autumn) it has to be used at least once a week, which is fabulous because it has such healing properties.  So we had some beef to use and so decided to remake the beef in masterstock which we served with mushroom rice and purple mangetout.  The great thing about this is you don’t need expensive beef, you just need to keep patient and cook it long enough so it goes through the tough stage and comes out the other side soft and so flavourful.  The great thing about the cheaper cuts is the gorgeous fat that runs through it and flavours the broth even more. This was such a wonderful dish.  The purple mangetout is gorgeous but made this dish just look a little bit too brown.