Fillet of beef with boxty, carrot purée and kale

By Anna Haugh From Saturday Kitchen Ingredients For the beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef For the carrot purée 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl …

Hay-smoked lamb, garlic boxty and whiskey sauce

By Ian Orr From Saturday Kitchen Ingredients For the hay-smoked lamb 500g/1lb 2oz lamb rump joint 100ml/3½fl oz buttermilk 2 garlic cloves, lightly crushed 1 rosemary sprig, roughly chopped 1 thyme sprig, roughly chopped 2 tbsp olive oil culinary hay, for smoking 400g/14oz purple sprouting broccoli, to serve …