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We're working with chef-turned farmer Julius Roberts this autumn, as we share the same values around sustainability, respect for the land and wildlife, and raising native breed livestock as naturally as possible. Julius visited the farm a few weeks ago and cooked up a glorious fire-cooked autumn spread with our butcher and chef Connor. Over to Julius.

Here’s Julius' campfire recipe for 'fire-cooked Bavette steak with ember roast beetroots & lovage'.

Ingredients

Method

  • Once the fuel in your fire has a thick grey coat, it's ready to go.

  • Place your baby beetroots in the outer embers of a fire and cook for around 40 minutes until charred and tender, turning every now and then to ensure they cook evenly.

  • To make the horseradish sauce - finely grate half a root of fresh horseradish and mix with crème frâiche, tasting as you go so as not to lose the fieriness of the horseradish. Season with salt and squeak of lemon.

  • When the beetroots are almost ready, season the bavette generously with sea salt and allow it to penetrate. Grill over the fire until medium rare and allow it to rest while you season the beetroots with salt and a little cider vinegar.

  • Thinly slice the steak against the grain and serve in a bowl with the beetroots and horseradish. Finish with a smattering of lovage and a drizzle of olive oil.

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