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: 15 minutes

Cooking Time: No cooking required

Serves: 4

Ingredients:

• 375g/12oz cooked, sliced cold roast beef
• 1 garlic clove, peeled and crushed
• 25g/1oz Parmesan shavings
• 225g/8oz day old country loaf, roughly cubed
• 125ml/4floz extra virgin olive oil
• 450g/1lb ripe tomatoes, roughly chopped
• 5ml/1tsp horseradish sauce
• 10ml/2tsp fresh thyme leaves
• Salt and pepper
• 1 small red onion, peeled and thinly sliced
• Extra fresh thyme leaves, to garnish