Lunch Recipes

Slow-cooked beef in a rich ale gravy, baked in a pastry crust. Ingredients (Serves 4–6) For the Filling: 600 g beef stewing steak, cut into cubes 2 tbsp all-purpose flour 2 tbsp vegetable oil 1 large onion, chopped 2 carrots, diced 2 garlic cloves, minced 300 ml dark ale (e.g., bitter or stout) 200 ml beef stock 2 tsp Worcestershire sauce 1 tsp fresh thyme leaves (or ½ tsp dried thyme) Salt and freshly ground black pepper, to taste For the Pastry: 375 g all-purpose flour 200

Black rice cooked with squid ink and seafood. Ingredients (Serves 4) 300 g short-grain rice (Bomba or Calasparra) 400 g squid or cuttlefish, cleaned and cut into rings 1 onion, finely chopped 2 garlic cloves, minced 1 ripe tomato, grated or chopped 1 liter fish or seafood stock 2–3 sachets or 2 tbsp squid ink 3 tbsp olive oil Salt, to taste Lemon wedges, for serving Optional: chopped parsley for garnish Preparation Prepare the sofrito: Heat olive oil in a wide pan. Sauté onio

Rich and hearty slow-cooked beef stew in red wine with carrots, onions, and mushrooms. Ingredients (Serves 4–6) 1 kg beef chuck or stewing beef, cut into 2–3 cm cubes 150 g bacon or pancetta, diced 2 carrots, sliced 1 onion, chopped 2 garlic cloves, minced 200 g small pearl onions 200 g mushrooms, sliced 500 ml red wine (Burgundy or Pinot Noir) 250 ml beef broth 2 tbsp tomato paste 2 tbsp all-purpose flour 2 tbsp olive oil or butter 2–3 sprigs fresh thyme 1 bay leaf Salt and

Traditional chicken braised slowly in red wine with mushrooms, onions, and aromatic herbs. Ingredients (Serves 4–6) 1.5 kg whole chicken, cut into pieces 150 g bacon or pancetta, diced 200 g small onions or shallots, peeled 200 g mushrooms, sliced 2 garlic cloves, minced 500 ml red wine (Burgundy or Pinot Noir) 250 ml chicken broth 2 tbsp tomato paste 2 tbsp all-purpose flour 2 tbsp olive oil or butter 2–3 sprigs fresh thyme 1 bay leaf Salt and freshly ground black pepper Fre