Baking

Method

This method employs dry cooking in the oven - either in a roasting tin or in a sealed container or foil "packet". For wonderfully tender meat, choose a clay or terracotta "brick" which effectively creates a clay oven within your oven. As the oven heats, steam condenses in the pot, basting the meat in its own juices.

The end result is moist, tender, full of flavour and naturally cooked with no extra fat.

Preparation Time: 10 minutes plus marinating

Cooking Time: Based on a 2cm/¾inch thick steak): Rare: 2½ minu

Serves: 6

Ingredients

• 675g/1½lb lean sirloin, rump or topside steaks, cut into 2.5cm/1 inch cubes
• 1 garlic clove, peeled and finely chopped
• 100ml/4floz Greek yoghurt
• Grated zest of 1 lemon
• 10ml/2tsp ground turmeric
• 10-12 small cherry tomatoes
• 5ml/1tsp English mustard powder or cayenne pepper
• Freshly chopped chives, to garnish
• Salt and freshly milled black pepper