Ginny Fiennes, Breeder of pedigree Aberdeen Angus cattle & Black Welsh Mountain sheep on Exmoor

We don't eat very much red meat as we prefer to enjoy something superb once a fortnight to indifferent meat twice a week. We call this casserole Aberdeen Angus Shin, but really it could be any native breed of beef animal, Red Devon, Black Welsh, Highland, Hereford or whatever. As long as it is pure, not crossbred, to ensure the richness of flavour whether sirloin steak or the cheapest cuts of shin and brisket.

Using a heavy frying pan gently cook 2 rashers of streaky bacon cut into strips. Stir until the fat runs. Add chunks of shin in batches. Turn frequently until browned. Using slotted spoon remove to heavy casserole.

Add chopped onion to frying pan; stir until soft and browned. Add 3 cloves crushed garlic, then add 3 chopped carrots, 1 chopped tomato and lashings of thyme, marjoram, rosemary, bay, 6-8 crushed peppercorns and about a pint of red wine. Stir all around to dislodge sediment, bring to the boil, pour over the meat, cover tightly and cook for 3 1/2 hours. (Add dumplings for the last 15 mins if very hungry!)

This should serve 5-6 people and is lovely with a fresh green salad of lettuce and some herby leaves such as rocket, chives and coriander. Mix: 60% good olive oil and 40% Honegar (cider vinegar and honey) with some sesame seeds, shake vigorously, pour over salad and toss.

If a celebration is in order - wedding anniversary, birthday or whatever, I know I can't go wrong by getting a small sirloin or rump steak of pure Angus beef and grilling on a dry griddle for 2 minutes each side.

Really good beef should have enough marbled fat in the meat so you need no fat to cook it and it won't shrink. Serve with green salad and dressing as above.

Fillet is too good to cook - try eating it raw, very thinly sliced (or minced) with salad and dressing.