The Hairy Bikers Lincolnshire Cook Off recipe ...


  • Ingredients for beef in red wine

  • 1 kg (2lb4oz) braising steak or shin, trimmed carefully, and cut into 1cm cubes

  • 2 onions, finely chopped

  • 50g (2oz) fatty streaky bacon, finely chopped

  • 1 tbsp olive oil

  • 2 tbsp plain flour

  • 500ml (18floz) good beef stock

  • 300ml (11floz) red wine

  • bouquet garni made from 2 sprigs thyme, bunch parsley and a couple of bay leaves

  • 2 tsp Worcester sauce

  • 2 tsp brandy

  • Ingredients for crust

  • 375g (13oz) self raising flour

  • 200g (7oz) beef suet

  • 1 tsp dried thyme

  • pinch dried sage

  • 1tsp sea salt

  • 110-150ml (4-5floz) cold water

  • 1 egg yolk

  • 1 beaten egg, for sealing

  • Ingredients for parmentier potatoes

  • 2 large potatoes, unpeeled

  • 50g (2oz) butter

  • Ingredients for kidneys

  • 8 lambs’ kidneys, halved and cored

  • 2 tbsp olive oil

  • ½ medium onion, finely diced

  • 1 stick of celery, finely diced

  • 1 carrot, finely diced

  • 2 cloves of crushed garlic

  • 2 tsp fresh thyme leaves

  • 2 tbsp finely chopped flat leaf parsley

  • 2 tbsp crème fraîche

  • 4 tbsp dry sherry (Manzanilla is good)

  • Ingredients for cauliflower cheese purée

  • 1 head of good Lincolnshire cauliflower, broken into florets.

  • 2 tbsp double cream

  • 150g (5oz) Lincolnshire Poacher cheese, grated

  • Ingredients for peas

  • 500g (1lb2oz) frozen peas

  • 1 tsp dried oregano

  • knob of butter


  • Method for beef in red wine:

  • 1.

    Heat the oil in a heavy based saucepan and fry the bacon bits till they render down.

  • 2.

    In a basin add the flour, salt and pepper, roll the beef cubes in this seasoned flour.

  • 3.

    Add the beef to the bacon fatty oil and brown, if it sticks a bit don’t worry as when we add the liquid it will all end up in the mix.

  • 4.

    Add the onion and sweat for a few minutes but do not brown the onion.

  • 5.

    Add the wine, stock, bouquet garni and the Worcester sauce and brandy.

  • 6.

    Season carefully, we can always adjust at the end.

  • 7.

    Cover and simmer for about 2 hours for braising steak, or 3 hours for shin.

  • 8.

    When tender, turn up the heat and bring to the boil – cook for about 30 minutes until the liquid has reduced to intensify the flavours.

  • 9.

    Remove from the heat and allow to cool.

  • Method for crust :

  • 1.

    Mix the flour, suet, thyme, sage and salt together.

  • 2.

    Add the water, to make a firm dough.

  • 3.

    Knead in the egg yolk and set aside to chill in the fridge - this will make it easier to roll out later.

  • Method for puddings:

  • 1.

    Take a ball of suet and roll out thinly to form a round shape. Using the end of a rolling pin, fold the dough over the edges to make a ‘cup’ shape.

  • 2.

    Place the buttered and floured pudding basin on top and then turn upright and remove the rolling pin. This will ensure that the suet crust lines the basin properly.

  • 3.

    Fill the suet case with meat and top with a little of the cooking liquid to keep them moist.

  • 4.

    Roll out a smaller ball to make the lid, place on top and brush with a little beaten egg around the edges.

  • 5.

    Use a rolling pin to roll around the edge of the top to trim and seal the top to the sides.

  • 6.

    Double wrap tightly with foil and steam for approximately 30 minutes in a covered pan of water or steamer.

  • 7.

    Place the remaining meat and liquor into a pan and warm through.

  • 8.

    Strain the sauce into another saucepan and finish with a knob of butter.

  • 9.

    Check the seasoning.

  • 10.

    Unwrap the puddings carefully and turn out of the moulds.

  • Method for parmentier potatoes:

  • 1.

    First boil the potatoes, whole, with their skins on, in a big pan of boiling water for about 20 minutes until cooked through, test with a skewer.

  • 2.

    Leave to cool, then skin.

  • 3.

    Dice into 1 cm cubes and set aside.

  • 4.

    Heat the butter in another frying pan, sauté the cold diced potatoes for 3 minutes until they start to take on some colour.

  • Method for kidneys:

  • 1.

    In a large frying pan heat the olive oil and fry the onion, celery and carrot for about five minutes until the onion is translucent.

  • 2.

    Add the garlic and thyme, stir and cook for another minute.

  • 3.

    In a separate frying pan, add some more olive oil and the kidneys and cook until just browned.

  • 4.

    Remove and add to the vegetables.

  • 5.

    Add the sherry to the pan the kidneys were cooked in and deglaze.

  • 6.

    Pour into the vegetables and cook for 1-2 minutes.

  • 7.

    Add the crème fraiche and warm through.

  • 8.

    Season with salt and black pepper then stir in the parsley.

  • Method for cauliflower cheese:

  • 1.

    Boil the cauliflower florets until tender and place in a colander to drain. Press down with a plate to press out the water as this recipe is better if the cauliflower is dry.

  • 2.

    Place in a food processor, with the cream and puree until fine.

  • 3.

    Season to taste.

  • 4.

    Return to a sauce pan and stir through the cheese until it melts.

  • Method for peas:

  • 1.

    Blanch the frozen peas until they are soft then drain.

  • 2.

    Place in a saucepan over the heat and add the oregano, butter and season.

  • 3.

    Remove from the heat and crush with a potato masher.

  • To serve:

  • 1.

    Cut a pudding in half and place one half upright and one half on its back.

  • 2.

    Spoon the kidneys alongside.

  • 3.

    Using a chef’s ring, make a pile of crushed peas next to them.

  • 4.

    Place a spoonful of cauliflower either side.

  • 5.

    Pile the potatoes alongside then finish with a generous spoonful of sauce over the top.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1337kj
  • Fat Total 75g
  • Saturated Fat 35g
  • Protein 80g
  • Carbohydrate 73g
  • Sugar 7g
  • Sodium 1066mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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