James Martin served up a tasty steamed suet pudding with Roscoff onions and pea puree on James Martin’s Saturday Morning.
The ingredients are: 25g veg oil, 350g Beef mince, 250g ox cheek, diced, 1 white onion, diced, 1 clove garlic, minced, 1 carrot, grated, 250ml red wine, 500ml beef stock, Salt and pepper.
For the pastry: 500g plain four, 250g Suet, Pinch salt and Water to bind.
For the garnish: 200g peas and 75 ml beef stock.
For the onions: 3 roscoff onions, Knob of butter and a splash of olive oil.
For the sauce: 300ml beef jus, Knob of butter and Salt and pepper.
See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.