Gordon has trialled a recipe usually made for soldiers on the Front. Here is his verdict:

'I wasn’t holding up much hope for this one as the website where I found the recipe also mentioned that this was not well liked by the soldiers on the ground. I used corned beef in my version which dissolved when heated so I ended up with, essentially, a version of corned beef hash. I like corned beef so I did quite enjoy this but I wouldn’t relish the thought of having it every day. If you are using cubed beef then I suspect the end product will look very different to mine, more like a proper stew.'

  • 340 g beef or corned beef
  • 140 g potatoes
  • 30 g onions
  • 30 g carrots
  • 30 g cooked beans
  • 60 ml beef stock or water
  • 1 tbsp flour
  • 1 tbsp fat (lard of beef fat)
  • salt to taste
  1. If using fresh beef, cut into 1/2" to 1" pieces.

  2. Thinly slice potatoes, onions and carrots.

  3. Steam or boil the beef, potatoes, carrots and onions until tender.

  4. Heat the fat in a pan.

  5. Add cooked potatoes, carrots, onions, beans and beef over a medium heat.

  6. Make a batter of the beef stock or water with flour.

  7. Add batter to the stew.

  8. Cook until thickened.

  9. Salt to taste.