4. Because this is a mildly flavoured marinade you can leave it for up to 2-3 days. Peel some flat cap mushrooms and brush them lightly with oil and season with a pinch of salt and pepper. Place on ...

This recipe uses rump cap steak. Ask your butcher to trim and portion your meat if you’re not comfortable cutting it yourself. Finely chop the herbs and garlic. If you're not sure if it's ...

In this version, you take the cap (outer rim) from a rib of beef, marinate it in red wine and slowly cook it like you would for a bourguignon. The braised beef paired with slowly caramelised ...

Picanha steak is a Brazilian cut that features a robust fat cap, giving you supremely tender, juicy results -- if you know ...