Off the Block
15 top British chefs have revealed how they utilise all cuts of meat in dishes, to provide increased depth of flavour, reduce waste and get maximum value for money.
Rudding Park’s Stephanie Moon and Joe Hurd, TV Chef on Saturday Kitchen are amongst those who have opened their kitchens to share their knowledge, taking part in exclusive video interviews for our Quality Standard Mark and Food Service team.
The series will consist of 26 episodes across the year.
Oli Martin, Head Chef at Hipping Hall and MasterChef: The Professionals finalist, makes Beef Pastrami using short rib of Dexter. The beef is brined for 10 days and slowly cooked for two days in a water bath. It's then covered with a malt glaze and finished with local spices that have been barbequed to give a smoky flavour. It's served with almond cream infused with bone marrow, smoked cucumbers, fresh fennel shoots and topped with a liquorice oil.
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