SHOPPING LIST: Cooking Skills: Beef and Steak 1, Chapter 8 (A Beef Dinner)

Everything for the dishes you choose from the earlier chapters, plus warm plates, oven gloves, a carving knife and fork, a roasting tin, potatoes for chips, roasting and mash, green vegetables, salad leaves, horseradish or mustard, butter and milk, a notebook and pen, a probe thermometer and fridge space.

Steak night for two
[ ] 2 sirloin or rump steaks, about 250 g each
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 2 slices garlic and herb butter (Cooking Skills: Beef and Steak 1, chapter 3)
[ ] 400 g oven chips or home-made chips (Cooking Skills: Potatoes 1, chapter 4)
[ ] 100 g green salad leaves
[ ] 1 tbsp olive oil and a squeeze of lemon, for the salad

A Sunday roast with the trimmings (6 portions)
[ ] 1 batch rib or sirloin joint, for 6 (Cooking Skills: Beef and Steak 1, chapter 4)
[ ] 1 batch Yorkshire puddings (Cooking Skills: Beef and Steak 1, chapter 4)
[ ] 1 batch gravy from the tin (Cooking Skills: Beef and Steak 1, chapter 4)
[ ] 1.2 kg potatoes, for roasting (Cooking Skills: Potatoes 1, chapter 3)
[ ] 600 g carrots and green vegetables
[ ] 1 jar horseradish or mustard to serve

A make-ahead casserole supper (6 portions)
[ ] 1 batch beef casserole, made the day before (Cooking Skills: Beef and Steak 1, chapter 5)
[ ] 1 kg potatoes, for mash (Cooking Skills: Potatoes 1, chapter 2)
[ ] 50 g butter
[ ] 100 ml milk, warmed
[ ] 400 g green beans or cabbage

Your own beef dinner
[ ] 1 notebook for your beef notes
[ ] 1 batch a recipe from this course that you like best
[ ] 1 one change to try

For the experiments
[ ] Extra steaks, sauces or vegetables to swap
[ ] A kitchen timer