If you think rump steak is tough and chewy – think again. In fact, with a little knowhow, rump is a fantastic cut; affordable and flavoursome. All you need to do is choose good quality meat (naturally reared is best) and follow some simple rules when it comes to cooking it – indeed, the most frequent mistake people make with rump steak is to overcook it.

Perfect medium rare rump steak

Perfect rump steak just requires a little knowhow

Choose a steak which is ¾ – 1 inch thick (if it’s too thick it will quickly dry out during cooking) and which has been hung for around 21 days. Don’t be put off if the meat isn’t bright red – the longer it has been hung, the darker it appears. Hanging tenderises meat, reduces moisture and allows a fuller flavour to develop. Ideally, aim for 6-8 oz of steak per person.

When it comes to a accompaniments, you can keep them simple: steamed new potatoes, fresh watercress and, of course, a generous spoonful of Le Mesurier Béarnaise Sauce? Its rich tang complements rump steak perfectly, with its vibrant flavours of chervil and tarragon.


  1. Before cooking the steak, leave it out of the fridge for a while to get it to room temperature.
  2. Generously season the meat with salt and ground pepper. Then rub with a little English rapeseed oil.
  3. For best results use a cast iron griddle pan to cook the steak. Don’t be tempted to over-cook it! Medium rare is perfect, as the meat remains tender and flavoursome.
  4. Heat the griddle pan with no oil for 4-5 minutes until it is searingly hot.  Then carefully place the steak in the pan using tongs. You’ll know if the griddle is hot enough if it sizzles when the meat is laid in. For a real chef’s touch, try using the pan to create a crisscross pattern on the steak.
  5. For medium rare, cook the meat for 3-4 minutes each side. The chef’s way to tell if the meat is as you want it is to use your finger tips. The softer the steak is to the touch, the rarer it is.  A firm steak is likely to be well done.
  6. Once the meat is cooked to your liking, set it aside and leave it to rest for 2-3 minutes. This allows the muscles to relax, tenderising the steak even further.
  7. Meanwhile, gently warm through Le Mesurier Béarnaise Sauce in a Pyrex bowl over a little boiling water, whisking occasionally.
  8. To serve, place the steak on a warm plate, pour over the warm Le Mesurier Béarnaise Sauce and serve with simple boiled potatoes or chunky Maris Piper oven chips and a garnish of peppery watercress.

Le Mesurier Béarnaise Sauce is just one our 28 chef quality condiments. Why not explore the rest of the range?

The Dorking Deli

June 17th, 2013

The Dorking Deli


37 West Street

Our chef and condiment creator Patrick Le Mesurier will be at The Edible Garden Show next week at Stoneleigh (15 – 17 March 2013) So, with this in mind, we decided to get into the spirit and post a blog about getting the best from home grown food.

A fine tilth, abundant water and a good mulch are all the ingredients you need to create flavoursome garden vegetables – but shower them with love in the kitchen too and your roots and shoots will be a complete recipe for success!

Our luxury condiments work magic on home grown crops – whether it’s a tangy Tomato Ketchup for a barbecued vegetable kebab; a silky Salad Cream to dress and impress your lettuce leaves; or a Hot Horseradish Sauce swirled through mashed potato, you really can’t go wrong.

With the grow-your-own season just around the corner, we’ve been putting our thinking caps on to come up with some recipe tips to help you get the best from your harvest. 

Create a quick vinaigrette using Le Mesurier Tomato Ketchup

Create a quick vinaigrette using Le Mesurier Tomato Ketchup

1. Herb heaven. For a homemade vinaigrette that’s bursting with fresh, garden flavours,combine Le Mesurier Tomato Ketchup, a little Dijon mustard, salt and freshly milled black pepper and then drizzle enough mild British rapeseed oil into it to thicken to the desired consistency. To finish, add chopped, fresh garden herbs such as tarragon and chives.  This vinaigrette is delicious drizzled over a home-grown salad and can also be used as a really fresh tasting marinade – perfect with chicken breast, tuna and swordfish. 

2. Good grilling. Combine Le Mesurier Red Pepper and Chilli Ketchup with a little olive oil, lime juice and chopped basil and use to marinate fresh vegetables before popping them onto skewers to grill.

3. Priceless potatoes. Take salad potatoes to another level with Le Mesurier Classic Mayonnaise, with its precise blending of white wine vinegar, Dijon mustard and lemon juice. Simply cook your ‘Charlottes’, ‘Rockets’ or ‘Swifts’ in salted water; drain and cut into rounds and add a little chicken stock. Once the potatoes have cooled, add a handful of finely chopped spring onions (red spring onion ‘Apache’ offers dazzling colour), a good dollop of Le Mesurier Classic Mayonnaise, a spoonful of crème fraiche and chopped chervil or parsley – and mix well.

4. Deeply dippy. A great one to enjoy in the deckchair at the allotment! Spoon Le Mesurier Sun Dried Tomato & Basil Mayonnaise into a bowl and use as a dip for freshly washed batons of crunchy carrots, celery and pepper.

5. Green king. Lavish your leaves with Le Mesurier Citrus Mayonnaise. It’s also great with artichoke: simply chop off the stalk, steam for 20-30 minutes (depending on the size of the flower head) and when it’s done, the leaves should fall away easily. Dip the bottom, fat part of the leaf, nearest the core, into the mayonnaise and bite off the juicy flesh with your teeth!

6. Amazing Asparagus. The crown king of British crops, fresh asparagus needs little accompaniment, so mild and creamy Le Mesurier Hollandaise Sauce is the perfect partner. Gently warm the sauce and serve alongside lightly steamed spears – for an impressive spring starter, pop a poached egg on top and serve straightaway.



Le Mesurier Hollandaise

Hollandaise: the perfect match

It’s Valentine’s Day this month, and while going out to a restaurant can be a treat, why not show your loved one how much you care with a delicious home-cooked meal? Le Mesurier Hollandaise Sauce is one of our most popular condiments and the perfect match for so many seasonal foods. That’s why we’ve come up with some tasty ideas for a romantic supper using a host of fresh and sustainable ingredients, with their ideal partner: Hollandaise.

  • It’s no secret that oysters are the food of love, and a seductive starter to your Valentine’s evening. Spoon some silky Hollandaise over each shucked oyster before grilling, for a rich, warming flavour.
  • For a smooth-talking main course, it’s all about coley – a sustainable fish and recent addition to the ‘fish to eat’ list along with farmed oysters. The twist of tarragon in our Hollandaise Sauce is a rich and vibrant accompaniment to this tender fish, which is as kind to the environment as it is to your taste buds.
  • Our velvety Hollandaise loves potatoes. Why not pair the coley with lemony crushed spuds sprinkled with luscious Hollandaise Sauce? It’s a happy marriage of flavours.
  • If you fancy getting adventurous with your vegetables, try roasting seasoned florets of purple sprouting broccoli until they just begin to brown. The stalks will be juicy with a lovely crunch, and perfect for dipping in a pool of hot, creamy Le Mesurier Hollandaise Sauce.

Order Le Mesurier Hollandaise from the website or search for stockists of our products (we recommend phoning stockists before setting out to check availability)

Ripley Nurseries Farm Shop

February 1st, 2013


Portsmouth Road



GU23 6EY


One Pan Breakfast

Here at Le Mesurier, we’re getting behind Farmhouse Breakfast Week and encouraging you to Shake Up Your Wake Up. It’s all about championing breakfast and its role in a healthy diet, while showing you ways to make your morning meal more inspiring. It’s also a great excuse to crack open a jar of Le Mesurier and get creative. Sweet breakfasts steal a lot of the spotlight, when starting your day off with something savoury can be wonderfully warming and delicious. Le Mesurier’s range of condiments can be used to add style to sandwiches, zest to eggs, or a little lick of flavour to your home-baked muffins and scones. We’ve put together some tips to help make your breakfast blissful using some of our favourite products. With these snippets of inspiration and our exciting flavours, there’s no excuse to skip!

  • Spread some Chilli Jam Relish on chunky granary bread, and top with a few rashers of crispy smoked bacon for a breakfast sarnie with a delicious tang.
  • Put a little flair into your fry up: roast sausages with some crunchy onions, and five minutes before serving, spoon in a few dollops of Cranberry, Claret & Red Onion Chutney. The fruity juices will mingle together and make for an unforgettable start to your day.
  • Le Mesurier’s Hollandaise Sauce is prepared with a twist of tarragon, and makes a classic Eggs Benedict taste vibrant and creamy.
  • If Farmhouse Breakfast Week has inspired you to get baking, why not whip up some savoury breakfast scones or muffins? Cheese and bacon are perfect partners, but add a teaspoon of Le Mesurier Wholegrain English Mustard for a tasty treat with a hint of tradition.
  • Piccalilli Chutney is a punchy accompaniment to the classic croque-monsieur (that’s French for cheese and ham toastie!)
  • Breakfast doesn’t have to be meaty to be moreish. Grated potato and parsnip make a delicious rosti, which tastes even better served with a dollop of Saffron & Garlic Mayonnaise.
  • If you want to start the day right but are short on time, why not try our One Pan Breakfast? Fry bacon, black pudding, mushrooms, and eggs in Le Mesurier’s Fruity Brown Sauce and serve with crusty French bread. Quick, delicious, and it saves on washing-up! Get the recipe here.


Poached Hake with Truffle Butter Sauce

Poached Hake with Truffle Butter Sauce

Fish For Compliments –  here we create a restaurant-quality dish using fresh hake

By Patrick Le Mesurier

There are quite a few elements going on in this dish – in fact, it’s akin to the food we served up when I was a chef at Le Gavroche –  but it’s well worth the effort as the results are stunning. 

Hake is a lovely fish. Ask your fishmonger for the top end rather than the tail, so that the pieces are chunky.  Cook with the skin on to keep it moist and then peel it off before serving. This recipe also works well with halibut. Use good, fresh fish stock, as you’re going to reduce it right down and use it to create a simple, light truffle butter sauce.

Choose ready-washed spinach for speed and don’t bother picking it over – as a trainee chef, I spent far too many hours engaged in this tedious process, and once it’s cooked it doesn’t really make any difference to the dish.

The fish is served with the vegetables cascaded over the top and the sauce spooned over.  Brilliant for a dinner party!


Q: Could you use monkfish for this recipe?

A: I wouldn’t recommend it as it’s a much “meatier” fish. But certainly try it with halibut.

So, here’s the recipe:

Ingredients (serves 4)

1 hake fillet, pin boned (approx 800g), cut into 4 pieces

500ml fish stock

250g unsalted butter

White truffle oil

2 handfuls fresh spinach, cleaned and picked

20 small baby carrots

Handful broad beans, peeled, blanched and skinned

5 sundried tomatoes

Handful of dill

Salt and pepper


  1. Pre-heat oven to 180oC.
  2. Gently butter the bottom of a large frying pan.
  3. Place the hake fillets in the pan, add half the fish stock and cover with a piece of buttered greaseproof paper or foil (butter side down).
  4. Bring to the boil then transfer to the oven for approximately 5 minutes. Remove and keep warm.

 Meanwhile …

  1. Add the spinach to another frying pan, add a knob of butter and cook for about 30 seconds, moving around with a wooden spoon, until wilted.  Transfer to a plate covered in a couple of sheets of kitchen roll to remove excess water. Keep the spinach warm until you need it.
  2. Add the rest of the fish stock to a saucepan and boil to reduce by about two thirds. Remove from the heat.
  3. To the fish stock, add 100g chopped butter and a drizzle of truffle oil and then blend with a hand blender until creamy and frothy.  Adjust the seasoning with salt and pepper. Have the chopped dill ready to add just before serving.
  4. Take another frying pan and warm a little butter before adding the carrots, broad beans and sundried tomatoes. Just let them sizzle gently to warm and soften.

To serve:

  1. Take four warm plates. Divide the spinach into four portions and put in the middle of each plate.
  2. Using a palate knife, pop a fillet of fish on top of each.
  3. Evenly scatter the vegetables over the fish.
  4. Add dill to butter sauce and then spoon over the top of the fish.



Clam Chowder

August 23rd, 2012

Fish For Compliments –  another recipe from our cookery demonstration at Priory Farm

By Patrick Le Mesurier

Clam chowder tasting

The audience enjoys a tasting

Here we make Clam Chowder

My “Fish For Compliments” Taste Experience Club demo would not have been complete without a Clam Chowder. This is a great summer dish, with so many fresh flavours, but it is also delicious during the cooler months – warming, creamy and delicious.  It reminds me of my time working as a chef in America.

You can use tinned clams but I prefer fresh.  I sourced the ones for the demonstration in Devon. The great thing about the waters of Cornwall and Devon (and Scotland) is the lovely clean beaches. This means that the clams have a really fresh flavour.  I am lucky because I have a friend who fishes in Salcombe, and he brought the seafood to Surrey especially for the demonstration – he was on his way to Guildford Farmers Market.  You’ll find him there most Tuesdays – Kevin from Pimpernel Fisheries.  It’s worth seeking out a good fishmonger for really top quality, fresh fish.

Basically, the clams are gently steamed until they open, then set aside ready to add to the chowder just before cooking – never be tempted to over-cook seafood, or it will become rubbery.  If any of the clams don’t open, discard them.

The bacon adds an exquisite smoky flavour – if you don’t eat meat, just leave it out. The chowder will still taste amazing. If you do use bacon, taste the chowder before adding any salt.

The vegetables are sweated – just enough to bring out the flavour, without browning.  Remember to add the hardest vegetables first so it’s all cooked at the same time. Give it time to cook gently – it’s a great stress-buster and so don’t rush it!


Questions from the audience:

Q: Could you use prawns instead of clams?

A: Yes, but choose raw, not cooked.


Q: Is it ok to boil cream?

A: Yes, as long as it’s double cream – it won’t split.


Q: Do you need to par-boil the potatoes?

A: No, they are chopped into small pieces and cook quickly.


So, here’s the recipe.

Clam Chowder

Serves 4 as a starter



4 rashers of back bacon

1 onion, finely diced

3 sticks of celery, finely diced

2 carrots, finely chopped

2 medium potatoes, finely diced

500g fresh clams in the shell, washed

300g double cream

Salt and pepper to taste

100g unsalted butter

Sprig of fresh thyme



  1. Heat a heaven-bottomed saucepan and add the butter until it sizzles and then add the bacon and brown slightly.
  2. Add to the pan in this order: carrot, onion, celery, thyme and sweat for 2 minutes with the lid on. Add the potatoes.
  3. Meanwhile, steam the clams. To do this heat another pan, add the clams, put the lid on and allow them to steam until the clams open up (takes about a minute). Once cooked, strain using a colander but RETAIN THE JUICE. If any clams do not open, discard them.
  4. Add the clam juice and the double cream to the vegetables and season to taste. Just before serving, add the clams (do not do this too soon or they will go rubbery).
  5. Mix and serve in bowls.
Patrick Le Mesurier's Clam Chowder

A creamy dish that’s bursting with fresh flavours

Here’s the finished dish …


Serve with fresh, crusty bread to soak up all those lovely juices.


For more of Patrick’s recipes, click here

By Patrick Le MesurierPatrick Le Mesurier

When Priory Farm at South Nutfield, Surrey, asked me earlier in the year to deliver a cookery demonstration to their Taste Experience Club, I readily agreed.  They’ve been stocking my Le Mesurier condiments since we started out four years ago, and I am always keen to support our retailers.  Running Le Mesurier means I don’t have a lot of free time these days, but they were giving me a few months’ notice. Plenty of time to get ready for that, I thought.

Fast-forward several months, and suddenly it’s August, and I’m standing in front of an eager audience, ingredients at the ready. It’s actually really great to be rolling up my sleeves to do some serious cooking.  And I do love to cook with fish.

So, we start by preparing Tian of Mackerel.

The fish is fabulously fresh – caught just hours before.  The real secret of this dish is the marinade. So, we create sweet minted cucumber by marinating thinly sliced cucumber in white wine vinegar, sugar and mint. Then set that aside while we get on with adding lovely fresh ingredients – including ginger and lime juice and zest – to the chopped mackerel. Then it’s all put in the fridge to let the zingy flavours develop.  It needs about half an hour to 40 minutes.

The dish is assembled just before serving – it makes a fancy little starter and, to be honest, it is not at all complicated!  Just remember to push the mackerel well down into the mould, so it stays together in an impressive tian and doesn’t collapse all over the plate.

Audience question:

Q: Can you use other fish, besides mackerel?

A: Yes, tuna and salmon work particularly well.

And here’s the recipe:

Tian of Mackerel

Serves 4 as a starter


1 large fresh mackerel, filleted and pin-boned

Zest and juice of 3 limes

Pinch of chopped fresh ginger

Small handful of chopped, fresh coriander

Salt and pepper to taste

Small pot of crème fraiche or sour cream (about 100ml)

10-15 fine slices of peeled cucumber

250ml white wine vinegar

100g sugar

Sprig of fresh mint

To make the dressing:

  1. Heat a small saucepan, add the vinegar and bring to the boil.
  2. Add sugar and mint.
  3. Remove from the heat and set aside to cool.
  4. As it’s cooling, drop the cucumber slices into the pan and then cover and allow to further cool (either leave in the pan or transfer to a bowl).

For the mackerel:

  1. Put on a board and finely dice into tiny squares and put in a large shallow dish.
  2. Mix the lime zest, juice, ginger, coriander, salt and pepper with the mackerel.
  3. Allow to marinade for at least 20 minutes.

To assemble the dish, you will need a round mould approx 4cm high and 8-10cm across – you can use a pastry cutter or cake tin:

  1. Take a large serving plate, scoop the cucumber out of the marinade and display in the centre of the plate in an overlapping circle, leaving a space for the mackerel.
  2. Put the mould in the middle of the cucumber circle and spoon the mackerel into it, right to the top.

Add a layer of crème fraiche or sour cream and level off with a palate knife, then carefully remove the mould.


Tian of Mackerel

Tian of Mackerel – ready to enjoy!



Melbicks Garden and Leisure

June 26th, 2012

Melbicks Garden and Leisure


Chester Road
B46 3HX

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