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Greek Chicken Breast Soup
This Greek Soup leans on lemon and oregano to do the heavy lifting. We sear the Chicken Breast...
Greek · Soup
Beef Broth in honey and walnut
A sun-drenched take on Beef Broth, built on honey and walnut and finished the way we like it. Ready in about 2 hr 15 min and easily enough for 2 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the dried oregano and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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