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        54°C FILLET STEAK

        Master the art of the perfect fillet steak with AEG. When it comes to cooking quality cuts of meat, timing is everything. With only a fine line between rare and well-done, it’s important to make sure your preparation is perfect. With thanks to AEG, this recipe will teach you how to cook succulent and juicy fillet steaks that you can reward yourself with this weekend. Ingredients 2 x 250g Fillet steaks SousVide bag Vacuum sealer For the Pink Peppercorn Butter 100g Softened salted butter (room temperature) 25g Pink peppercorns 20g Parsley chopped Ground black pepper For the Parmentier Potatoes 200g Potatoes peeled and diced into 2cm squares 4 Sprigs of rosemary Rapeseed oil Salt & pepper For the Buttered Green Beans For the Red Wine Jus 250ml Beef stock 125ml Red wine 25g Cold butter Instructions ...

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        Beetroot Veggie Burgers

        With the beautiful warm weather forecast for the weekend, with thanks to Neff Kitchens, we’ve got a recipe you can soak up the sun with! These juicy beetroot burgers are topped with melt-in-the-mouth halloumi, soft slices of sweet potato sandwiched together in toasted sesame seed brioche buns – delicious! Ingredients Allergens highlighted in bold. 2 large raw beetroot, peeled and finely grated 75 g cooked brown or green lentils, drained 200 g cooked kidney beans, drained 70 g rolled oats 30 g panko breadcrumbs 2 cloves garlic, peeled and minced ? tsp salt ? tsp black pepper 1 tsp lemon juice 1 tsp ground cumin 1 tsp ground coriander ? tsp chilli flakes 2 tbsp plain flour 1 egg 2 tbsp vegetable oil 1 large or two medium sweet potatoes, peeled and sliced 200 g halloumi, sliced To Serve: 4 ...

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