Turn your Sunday roast leftovers into these delicious and healthy roast beef cos cups, filled with rice salad, sliced roast beef and topped with a yoghurt and sumac dressing.
Make your Sunday roast beef go that bit further and make¬a healthy flavour filled dish for the week ahead.
Combine leftover ribbons of roast beef with a fresh and aromatic Thai beef salad.
Cauliflower rice is a delicious and nutritious alternative to plain white rice, and works really well when paired with slices of roast beef.¬ Top with feta, pomegranates, cranberries and walnuts for the ultimate twist on a Mediterranean flavoured dish.
Give your Sunday roast leftovers a makeover and transform them into this brand new healthy and hearty leftover pie, for all of the family to enjoy.
Give your Rump steak a nutritious and flavour-packed twist with this deliciously healthy mango, fresh coriander and vermicelli noodle salad.
This salad is a great way to use up leftover rare roast beef from your Sunday lunch but of course you could cook it specially as we have here. The recipe suggests using a bullet steak which is a Dutch cut from the lower buttock.¬ It is a good quality steak, but not as good as striploin, fillet or rib eye.
Recipe by¬SHAY COOPER
Served pink, this tender beef rump is accompanied by a rich and comforting stuffed Roscoff onion. This French variety of onion is pink in colour, mild in flavour and is the perfect base for Shay CooperÄôs creamy filling and crunchy Parmesan crumb topping.
A delicious plate of rolled beef, braised to tenderize, stuffed with herby vegetables and Parma ham. For an irresistible side with only a few ingredients, but oozing with flavour, bake our new potato and Parmesan gratin until bubbling and golden brown. A real crowd pleaser.
ÄúThis is one of my familyÄôs favourite feasts and makes the perfect week day treat. Set aside a little time Äì I promise it will be worth it!Äù
Rachel Allen, author of RachelÄôs Everyday Kitchen
Michelin-starred chef Ross Lewis of Chapter One restaurant in Dublin shares a recipe from his book, showcasing the best IrelandÄôs agriculture has to offer Äì from the richly textured top rib of beef cooked on the bone, to the floury Skerries potatoes. The twist is the addition of the buttermilk to the potato puree, giving a slightly acidulated flavour. This, combined with the crispy potato skin and small pieces of baked potato make it the complete picture.