ROASTING HAUNCH JOINTS Heat oil and brown meat on all sides in a frying pan before transferring to the oven. If you like your meat rare to medium choose the fast cooking method, if you prefer it more well done choose slow cooking.

Fast Cooking: Brush joint with oil, then roast for 15 minutes per lb/450g, (Mk8/450F/230C) rest for a minimum of 20 mins in a low oven to relax the meat and spread the pinkness evenly.

Slow Cooking: (for well done meat) Make slits in the joint and press butter into them. Add a little liquid (water/beer/orange/wine etc,) to the dish then cover and roast (Mk3/200F/100C) 40mins/lb/450g plus 45 mins. Baste with liquid during cooking and use it afterwards to make a delicious gravy.

STEAKS/FILLET MEDALLIONS Grill or pan fry on both sides until well browned. Rest the meat in a low oven for 2 minutes for rare, 4 minutes for medium or 5-10 minutes for well done.

DICED STEAK Brown pieces by quick frying before putting in your casserole dish with wine, beer stock and other ingredients. Slow cook for a couple of hours.

MINCED STEAK Delightfully lean and perfect for bolognese sauces, pies, chillis, home-made meatballs and burgers. Quick fry then add to sauce and simmer for 10-15 minutes.