Serves: 2

Time: 2 hr 30 min

Ingredients:

Roast beef or pork bones (leftover from a roast), about 500g–1kg

3 dried guajillo chillis, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 dried chipotle chilli (optional, for smokiness)

1 onion, halved

4 garlic cloves

1 tsp cumin seeds

1 tsp dried oregano

1 cinnamon stick

2 bay leaves

1 tbsp tomato paste

2 tbsp apple cider vinegar

1.5 liters water or leftover roast stock

2 tbsn soy sauce

salt, to taste

To serve:

Corn tortillas

Diced white onion

Chopped coriander

Lime wedges

Method:

Toast the dried chilies in a dry pan over medium heat for 30 seconds each side until fragrant, then soak in hot water for 15 minutes to soften.

Meanwhile, char the onion halves and garlic cloves in the same dry pan until blackened in spots.

Toast the cumin seeds in the pan for 30 seconds until fragrant.

Blend the drained soaked chilies, charred onion, garlic, toasted cumin, oregano, tomato paste and vinegar with a splash of the soaking water until smooth.

Place the roast bones in a large pot, pour over the blended sauce, add the cinnamon stick, bay leaves and water or stock.

Bring to a simmer on the stovetop, then reduce heat to low, cover, and cook gently for 2–2.5 hours, until the broth is deeply red and flavourful.

Strain the broth through a sieve, discarding the solids and bones, and season with salt to taste.

Warm the tortillas in a dry pan.

Ladle the hot consommé into bowls, serve with warm tortillas, diced onion, coriander and lime wedges alongside.

Chef's notes & hacks:

Use leftover bones from a roast dinner rather than buying fresh — that's the whole point, it makes a rich broth for free.

Can't find dried chillies? Swap in 2 tbsp chipotle paste and 1 tbsp smoked paprika for similar smoky depth.

Skim any fat off the top before serving for a cleaner-tasting broth, or leave it for extra richness.

Make a big batch and freeze in portions — it keeps well for up to 3 months.

Shred any meat left on the bones and serve it alongside for dipping tacos into the broth, quesabirria-style, if you want to turn it into a bigger meal.

Serves 2

Time 20 min

Ingredients:

•    2 lamb neck fillets, about 200–250g each

•    salt & pepper

•    1 tbsp olive oil

•    2 tbsp harissa paste

•    2 tbsp pomegranate molasses

•    2 tbsn tahini

•    1 tbsp honey

•    1 garlic clove, grated

•    ¼ cup pistachios, roughly crushed

•    2 tbsp pomegranate seeds, to serve

•    fresh mint or parsley, to serve

Method:

Bring the lamb neck fillets to room temperature, pat dry, season with salt and pepper.

In a small bowl, mix the harissa, pomegranate molasses, honey and garlic to make the glaze.

Heat the olive oil in a heavy pan over medium-high heat on the stovetop.

Sear the lamb neck fillets for 3–4 minutes per side, until well browned and cooked to medium — lamb neck fillet is lean and best not overcooked.

In the last minute of cooking, brush the fillets generously with the harissa glaze, turning to coat and letting it caramelise slightly in the pan.

Remove from the pan and rest for 5 minutes.

Slice the lamb on an angle.

Spoon over any remaining glaze, scatter with crushed pistachios, pomegranate seeds, tahini and torn mint. 

Chef's notes & hacks:

1. Lamb neck fillet cooks quickly and is lean, so treat it like a steak — don't take it past medium or it can dry out.
2. Brush the glaze on right at the end of cooking, not at the start, or the honey and sugars in it will burn before the lamb is cooked through.
3. Toast the pistachios in a dry pan for a minute before crushing for extra flavour.
4. Make extra glaze and keep in the fridge for a week — it's great on roasted vegetables or brushed onto chicken too.

Serves: 2

Time: 20 min

Ingredients:

2 Iberico Secreto steaks (about 200–250g each)

Salt and pepper

1 tbsp olive oil

 ½ cup membrillo (quince paste), roughly chopped

3 tbsp sherry vinegar

2 tbsp water

1 tbsp butter

Shaved manchego, to serve

Handful of rocket, to serve 

Method:

Take the secreto from the fridge 20–30 minutes before cooking to come to room temperature. Pat dry and season generously with salt and pepper.

Heat a heavy pan (cast iron ideal) over high heat on the stovetop until smoking. Add a touch of olive oil.

Sear the secreto for 2–3 minutes per side, until well browned outside and still pink and juicy in the middle — secreto is well marbled and best cooked medium, not well done.

Remove and rest on a warm plate, loosely covered with foil, for 5 minutes.

While it rests, make the glaze in the same pan: add the membrillo, sherry vinegar and water. Cook over medium heat, stirring and breaking up the membrillo, until melted and glossy, about 3–4 minutes. stir in the butter to finish.

Slice the rested secreto against the grain.

Spoon the membrillo glaze over the sliced meat, scatter with shaved manchego and rocket if using.

Chef's notes & hacks:

Secreto is well marbled and cooks fast — treat it like a steak, not a slow-cook cut, and don't take it past medium or it'll toughen up.

Use the same pan for the glaze — all those browned bits left from searing the meat add extra flavour.

No membrillo? Apricot jam works as a substitute, just add an extra splash of sherry vinegar for sharpness.

Shave the manchego with a vegetable peeler for the thinnest, prettiest curls.