These beef chilli bowls are perfect to make on a Sunday night to serve you through the rest of the week.  I sometimes make a double batch of the chilli which I can then freeze for emergencies (your future self will thank you). I make mine with lean beef mince, kidney beans and black beans for extra protein if I’m trying to be healthier. Red peppers add more veggie goodness and then a mixture of chilli powder, smoked paprika, oregano, cumin, coriander, garlic, and optional chipotle flakes for added smokiness all add more punch. I like to add some 70% dark chocolate, a splash of soy, worcestershire sauce and a spoonful of marmite for added richness.

It depends which day you ask me, but this could be my death row meal - its definitely in my top 3. For me, nothing beats this when I’m craving a rich, hearty, delicious bowl of comforting pasta. It’s all about the slow cooking of the beef shin here which after a few hours in a low oven just melts in your mouth. The end result is a ragu rich with red wine, plenty of rosemary, parmesan, garlic, sweet vegetables, sweet good quality Italian tinned tomatoes and well made beef stock.

With the Six Nations ongoing Guinness is on the mind. While I’m not a massive fan of a pint myself, it works really well in this rich, comforting beef stew. A little dark chocolate adds slight sweetness to the rich sauce, while some herby potato dumplings with salty pancetta soak up all the yummy flavours and add a whole other level of comfort. Super easy to make and perfect for a Sunday dinner.

This beef rendang will knock your socks off. It has everything you want in a curry. A little bit of heat, sourness, sweetness and aromatic spice, it is so moreish and perfect to impress any guests. I love to serve it with some shaved cucumber which has been sprinkled with sea salt flakes and left to drain over a sieve. It brings a refreshing coolness to the dish which works so well with the intensely rich, coconutty curry. My recipe makes enough to serve 8 and the paste can be kept in the fridge or freezer for whenever you need it so it really is worth making a big batch.

Meatballs of any kind will always be one of my favourite meals. Just sheer, unadulterated comfort which never fails to brighten a cold, miserable night. I make mine with high quality beef mince and pork sausage meat for extra flavour, while plenty of ricotta and parmesan cheese keeps them ridiculously light, fluffy but with a salty umami depth.

This is a decadent Sunday night roast. Its rich and full of flavour and definitely a treat. We were gifted the chateaubriand a few months ago and it has been in our freezer ever since. I was going to do a beef wellington with it, but decided that a fancy Sunday roast would be a nice luxury instead. The accompaniments would work with any other piece of beef, they would also be great with venison too. The cauliflower puree pulls everything together and is a definite must-try.

This is a fresh and zingy salad that is a great way to satisfy your beef cravings and still enjoy a light meal. Salty, sour, sharp, and nutty, this would make a lovely dinner party starter in small quantities or it would also be great on the bbq in the summer. It’s also very quick to prepare on a midweek night and works really well as leftovers (that’s if there is any).