Steak Bavette or a flank steak is a beef cut, sourced from the underbelly - a well-worked part of the cow,  just below the bottom of the sirloin. It’s sometimes called the butcher’s cut as it’s known to be reserved by butchers, due to its rich flavour, excellent texture and quite a low price. Steak Bavette is great marinated - some treatment before cooking is always a great idea, and then cooked quickly on a very hot pan, served medium rare with sweet potatoes, hummus and fresh herb salsa. Find the recipe here…

A great burger starts with good-quality meat. Head to your local butcher, buy your cuts of choice and mince your beef for the burger. You will have full control over fat content and know where the meat is coming from. Fat provides moisture and flavour, so your cuts should have at least 20% of this. A binding agent as an egg is not needed because fat also holds the patty together. Grind the beef coarsely and don’t push down on the patty when it’s cooked as you’ll push away all the precious juices. Serve with a homemade bun, sauces and if possible, fresh veggies. Find the recipe for the best beef burger here....