GUEST FOOD WRITER : MIDWEEK SPECIAL
RECIPES CLAIRE THOMSON PHOTOGRAPHS MIKE LUSMORE FOOD STYLING STEPHANIE BOOTE
”These dishes show my love of and respect for the well-stocked larder, pantry, storecupboard or shelf that makes good home cooking possible. Fill your space discerningly with key ingredients and this culinary framework will help you to cook more creatively, thriftily and with greater ease – every day. CLAIRE THOMSON”
Seared beef with pine nuts and buttermilk dressing
READY IN UNDER 30 MINUTES
Seared beef with pine nuts and buttermilk dressing
SERVES 4. HANDS-ON TIME 25 MIN
”Serving it quick-seared, pink and juicy, cut into ribbons, can extend the quantity of the steak you buy. One steak can feed two, two steaks can feed four and so on. Buttermilk (or ranch) dressing is knockout with a steak. The buttermilk lends a sour creamy tang, with the mustard and herbs ramping up the flavour. Natural yogurt would be a good substitute.”
MAKE AHEAD
Make the dressing the day before and keep covered in the fridge. Use up any left over on salads within 3 days.
NEXT TIME
Try this with lamb leg steaks or free-range chicken thigh fillets.
FOR THE DRESSING
• 200ml buttermilk
• 100g mayonnaise
• Small bunch fresh herbs (use any or a combination of tarragon, dill, parsley or chives), finely chopped
READ MORE
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About Delicious Magazine
The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.