Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the hsitory of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

Ingredients

rump steak, cut into ten 2.5cm cubes
2 tbsp olive oil
salt and freshly ground pepper
1 garlic bulb, roasted
1 tbsp grain mustard
142 ml carton of double cream
10 g butter
50 g French string beans, topped and tailed
1 red pepper, cut into strips
1 yellow pepper, cut into strips
a squeeze of lemon juice

Method

• Heat a griddle or large, heavy-based frying pan over a high heat.

• Thread 5 cubes of beef each onto a skewer. Brush the beef with a little olive oil and season with freshly ground pepper only.

• Squeeze the roasted garlic into a food processor with the grain mustard and the cream, blend for 15 seconds and reserve.

• Cook the beef skewers on the preheated griddle. Cook for 1 and a half minutes on each side for rare, longer if you prefer your beef well done.

• Heat the remaining olive oil and the butter in a wok. Toss in the green beans and the pepper strips. Fry, stirring often, for 2 minutes, while the beef is griddling. Add a squeeze of lemon juice and season the beans with salt and freshly ground pepper.

• Let the beef rest while placing the bean and pepper mixture on a plate. Top with the beef skewers and drizzle over the reserved mustard garlic cream.

Serves 2