Beef and Mushroom Lettuce Cups

“This light lunch recipe is straightforward to prepare and served up prettily in a small lettuce leaf cup or it could be served as a dinner party starter or hors d’oeuvre.”

 

 

 

 

 

Ingredients
Serves 4

•    2 tbsp oil
•    225g (8 oz) sirloin or fillet steak, cut into pencil thin strips
•    115g (4 oz) mushrooms sliced
•    ½ red chilli, finely chopped
•    Salt and black pepper
•    Little gem lettuce leaves

Garnish:
Chopped coriander or parsley


Method

Heat the oil in an AGA wok until hot, then add the strips of beef, stir-fry for two minutes then add the sliced mushrooms and chilli.  Continue to stir-fry until some of the liquid has evaporated.  Remove from the heat and season to taste.

Arrange the lettuce leaves on a serving plate and divide the beef and mushrooms between them.  Served garnished with coarsely chopped coriander or parsley.

 
 

The Red Devil Rides Again

Michelin starred protege and fearsome 'enfant' terrible of the London restaurant scene, Tom Aikens was flying high then two years ago it all came crashing around his ears.  Restaurants went bust and unpaid suppliers went on the war path, but this is one Iron Chef with a nerve of steel.  Now he's back on winning form with new restaurants and a budding TV career.  Caroline Sargent met him at his Chelsea diner, Tom's Kitchen.

> MORE


Fame and Farming

Sunday evening, BBC1 and millions of people all over the UK are tuned into Countryfile.  Sally-ann Bloomer goes along to meet one of the stars of the show, Adam Henson, who farms 1,600 acres in the Cotswolds.

> MORE

The Fragrant Fields of Kent

Diversification into lavender crops has resulted not only in a change in the Kentish landscape but the farming fortunes of the Mitchell family.  Using their own essential oils, they have developed a sophisticated range of bath and body products that is quite unlike the stuff you'll find in grandma's dresser.  Caroline Sargent meets an enterprising farmer with a good nose for business.

> MORE