Mustardy beef and mushroom gravy are piled into a baguette in this decadent sandwich. You could also add onions, sliced very finely, to the roasting tin, tucked underneath the meat. Preheat the ...

Place the beef in a roasting tin and transfer to the bottom shelf ... To serve, heat the red wine sauce or gravy. Slice the beef and add to serving plates with the sauce, spinach, roasted potatoes ...

It's open-face, with sliced, well-done beef served on toast with mashed potatoes and generous ladles of dark brown gravy smothering the whole thing. It's hearty, stick-to-your-ribs food.

Place a few heavy cans on the plate to compress meat, and refrigerate overnight. To serve, slice meat thinly against the grain.

Medha Imam: Fresh rolls of French bread sliced ... across the beef, soaked in a top-secret juice. It's this classic combination of seasoned beef, peppers, and a mouthwatering gravy that makes ...

Pop the remaining dripping into a roasting tin (about 30cm x 20cm ... Add the yeast and beef extracts and cook for a minute, then add the gravy and bring to the boil. Add the vinegar and season ...