3 - 4 tbs jellied beef of consomme

4 tomatoes (with seeds and peel removed)

2 oz (56 g) butter

5 fl oz single (light) cream

1 medium sized onion, chopped into small pieces

1 small clove of garlic

Tomato puree, to taste

1 glass medium sherry

Salt

Chopped parsley as decoration

Melt the butter in a frying pan and then cook the steaks as you like them.

Remove the steaks from the pan, draining off the fat, and put them in a warmed dish (preferably with the lid on) to keep them hot enough to continue to cook.

2 medium sized onions

2 or 3 fat cloves of garlic

Cup of good stock (bouillon)

Coriander

Oil for frying

Method:

Cut the steak into 1/2 inch cubes or strips. Finely slice the onions, mushrooms and garlic. Gently fry the onions in oil for 2 to 3 minutes; add the crushed garlic, turn up the heat, and add the meat, having first removed any fat and all the gristle. Fry quickly, turning after 2 to 3 minutes to brown both sides. Mix the mustard with a tablespoon of water, and add to stock. Mix thoroughly, and add to pan with the wine, then cook at very high temperature for 3 or 4 minutes, to reduce the sauce. Add 1/2 - 1 teaspoon of coriander, and at the last minute, stir in the sour cream.

Serve with mashed potatoes or on a bed of rice, with a green vegetable or salad.

1 1/2 lbs (679 g) best rump of beef

1 small onion

2 - 2 1/2 level tsps (15 g) caster sugar

1 large lemon

6 oz (168 g) butter

Worcester sauce

1 - 1 1/2 tbsps (19 ml) chopped parsley

4 - 5 tbsps (76 ml) brandy

Trim the steak and cut into six pieces. Beat them with a rolling pin until they are no more than an inch thick. Peel and finely chop the onion. Grate the lemon rind finely, squeeze the juice and strain.

Melt 2 oz (56 g) of butter in a large heavy-based pan and fry the onion for about 5 minutes or until it becomes soft and transparent. Lift the onion onto a plate with a perforated spoon and keep warm. Fry two steaks at a time over high heat for one minute on each side. Keep them hot.

Melt another 2 oz (56 g) of butter until foaming and fry two more steaks, repeat with the remaining steaks. Return the onions to the pan and stir in sugar, lemon rind and juice. Add a few drops of Worcester sauce and parsley. Cook lightly then put on the steaks. Flame the steaks with warm brandy. Serve the steaks with onion and brandy poured over them. For vegetables I suggest new potatoes and braised celery.

4 cloves garlic

1 tin of pineapple rings with juice

Into a small casserole dish, about the size of a gammon slice place 1 pineapple ring. In the centre of the ring place 1/2 oz butter and 1 crushed garlic clove. Cover with a slice of gammon. Repeat until all the gammon is in the casserole and a ring of pineapple has covered it. Then add the juice of the pineapple and cover.

Bake in a moderate oven until gammon is tender. Discard juice and serve.

Salt and pepper

Rosemary, or mint sauce, mint jelly or redcurrant jelly

Then, cover the joint of meat with aluminum foil and cook for about 1 1/2 hours in a preheated oven at either 350 degrees F, 180 degrees C, or at Gas Mark 4. 15 minutes before the end of roasting time remove the foil from the joint, sprinkle with salt and pepper to taste, and baste. Then finish cooking the joint without covering so that the top is a rich golden brown. Serve with roast potatoes, French green beans, and broccoli.

1 large diced onion

1 crushed clove of garlic

Preheat the oven to 375 - 400 degrees F, or 190 - 200 degrees C, or Gas Mark 5 - 6, and place the spare ribs on a wire mesh rack in a roasting tray.

Melt the butter in a large pan until the foam subsides, then add the onion, garlic, salt and pepper, and cook until soft. Add the brown sugar, Worcester sauce, tomato puree, beef stock, mustard and sage, and cook on high heat for 2 minutes, stirring constantly.

Simmer for about five minutes. Pour the sauce over the spare ribs, making sure they are coated all over. Place in the centre of the oven for about one hour. Baste the ribs every 15 minutes. Serve with a fresh mixed salad.

Freshly ground black pepper

1 crushed clove of garlic

Salt to taste

Preheat oven to 425 degrees F, or 218 degrees C, or Gas Mark 7

Blend all the dry ingredients plus the crushed garlic into the butter, and spread over the beef. Place the beef on a rack over a roasting pan and brown in the oven for twenty minutes. Reduce heat to 390 degrees F, or 200 degrees C, or Gas Mark 5 and continue to roast, basting frequently. Allow 15 to 18 minutes per pound for rare beef, or 20 to 25 minutes per pound for well done beef.

When the beef is cooked, season with salt to taste, and transfer to a warm serving plate, allowing to stand for 15 to 20 minutes at the edge of the oven before carving. This enables beef to set, thus facilitating carving. Serve with mixed salad or a vegetable of your own choice.

1 tbsp sugar

3 onions

1 large clove garlic

When ready to cook, top with the remaining onion, cut into rings, and the bacon, cut into large pieces. Cook, covered at 350 degrees F, or 180 degrees C, or on Gas Mark 4 for 2 - 2 1/2 hours. Take lid off for final twenty minutes of cooking time to crisp up top. Serve with hot French bread, or new potatoes, and green salad.

SPECIAL Masterful Recipes, from the Hand of the Master Himself

One middle-aged Doctor (tenderized, if you have the time)

One heavy wooden mallet (or whatever you prefer for bashing heads)

One large, (7" x 3" x 3")lead block (can be reused for further regenerations)

One White and One Black Dalek (use for seasoning)

Using a large brick pizza oven, heat to Gas Mark 20. Bash the Doctor over the head, taking care for blood to spurt out of his ears and nose. Place on a lead block and pulverize, using the Tissue Compression Eliminator first (thus shrinking the Doctor to the size of an Action Man figure). Salt and pepper with Imperial pepper pots to taste. Place in tray, and roast in pizza oven til blackened to a cinder. Serve with Cybermen and a sprig of celery (if desired). Decorate with shredded Costume.