Tom Kerridge cooks an tasty and exciting looking dish of cured beef with black Treacle on Tom Kerridge’s Proper Pub Food.

Tom serves his dish with Yorkshire puddings and roast potatoes and says: “This dish requires requires a 24 hour marinade – but it will be well worth it.”

The ingredients are: 200g black treacle, 1 x 800g fillet of beef (a middle cut such as rib or loin), at room temperature, salt and black pepper, 3-4 tbsp vegetable oil, 2 knobs of butter, 8 potatoes, peeled and cut into large chunks, 500g spinach, washed and 500ml red wine sauce or gravy, to serve.

See recipes by Tom in his book titled: Tom Kerridge’s Proper Pub Food available from Amazon now.