Braised Steak Suet Puddings

I have braised ox cheek in the freezer and while there are a number of ways of using it up – it is cheap piece of meat and feeds plenty – one of the best is to use it in individual suet puddings. Yesterday, this was the Sunday lunch. No these should not only be eaten in the Winter, sometimes an unexpected dish like this in a cold spring, late summer or early autumn can be a welcome sight indeed.  The suet pudding, enveloping the long cooked and rich steak, with an additional pour of red wine or other gravy can be just the dish needed at any time of the year. If you are using something other than the braised beef from this site then I will create a pop up on how to cook the beef.

Cooking At Zero Degrees

Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, rather than prepared, packaged supermarket food which have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument.  Eggs that don’t come from battery hens taste better, cattle properly reared have more flavour – and at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone.  Most of all, have fun making a meal of it!  Oh, and why at zero degrees? Because that’s where we lived when this blog started – in Greenwich, London and now we are there and in the Kent Downs. This is a blog about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Enjoy!