PHOTOGRAPH ALEX LUCK
FOOD STYLING LOTTIE COVELL STYLING DAVINA PERKINS
“Rump is an underrated cut for roasting. Not only is it relatively inexpensive, it’s also a great choice if you like your beef with a bit of substance. The rich flavour needs something to cut through it, though, and my answer to that is a sharp salsa verde. The use of raw garlic in this vivid green sauce puts off some people, so here I’ve lightly cooked it in oil first to take the sting out of its tail. If you prefer that fiery, powerful garlicky hit, you can leave it raw.”
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About delicious. Magazine
The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.