Griddled Porterhouse steak with Belgian beer butter

Compound butters sound tricky, but they’re actually a simple way to boost flavour and impress guests. Wrap and refrigerate leftovers up to two weeks (or freeze up to three months), then melt over lamb, baked potatoes or sautéed vegetables, or spread on a baguette. Beery butter, what could be finer. Here we put it over a Porterhouse…

Cranberry – Lambic Sauce

Steeping cranberries in a berry lambic – particularly a tart kriek – really kicks you in the face with its sour factor, but the dark brown sugar soon soothes your tongue. It’s still plenty tart, which works famously within an otherwise heavy, fatty, duck dish or a more traditional turkey dinner, but take liberty with the brown sugar and add more…