Beef

You can substitute rib-eye (scotch fillet) or sirloin (new-york cut) steak for the eye fillet in this recipe. Note

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok),it’s easy to shred finely. Note

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

A quick, easy and flavour-packed Mexican beef stir-fry from Australian Women's Weekly.

Hearty and delicious dish of potato wedges with a spicy beef topping.

I sometimes make vegetarian minestrone but it’s never as tasty as this version, which relies on a really rich beef stock. Taking the trouble to make good stock makes all the difference to the end result. Note

The beef can be cooked in the oven, if you prefer. Preheat oven to 180°C (160°C fan-forced) and cook, uncovered, for about 1 hour. Note