Father’s Day Lunch Menu Sorted – Food & Home Magazine

Ingredients

• 225g streaky bacon, diced
• 1 celery stick, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño or other mild chilli, seeded and chopped
• 2 large garlic cloves, peeled and minced
• 15ml (1 tbsp) fresh thyme, chopped
• 340ml Ace’s Brew Worx Lager or other lager
• 650ml chicken stock
• 55g unsalted butter
• 65g cake flour
• 250ml (1 cup) fresh cream
• 275g Healey’s Cheddar cheese or strong white Cheddar, grated
• salt and freshly ground black pepper, to taste
• slivers crispy bacon, to serve
• small handful fresh microherbs, to serve
• 30ml (2 tbsp) sunflower oil
• 6 deboned short ribs
• 1 onion, thinly sliced
• 1 large carrot, thinly sliced
• 750ml (3 cups) beef stock
• 750ml (3 cups) Devil’s Peak IPA
• zest of 1 lemon
• ½ garlic clove, peeled and finely chopped
• 15ml (1 tbsp) parsley, finely chopped
• 200g ‘00’ or plain flour
• 2 free-range eggs
• pinch salt
• 5ml (1 tsp) extra virgin olive oil + extra, if needed
• fresh microherbs, to serve