Grillades and grits

Step 1: Pound the 2 lb beef topside or round steak between cling film to 5 mm thick. Season with the 1 ½ tsp salt and 1 tsp black pepper and dust with the 3 tbsp rice flour or cornflour.

Step 2: Heat the 4 tbsp vegetable oil in a heavy casserole over a medium-high heat and brown the beef in batches, 2 minutes a side, until deeply browned. Set aside.

Step 3: Lower the heat, add the 1 onion, 1 celery stick and 1 green pepper and cook 8 minutes, scraping up the crust, then the 3 cloves garlic for 1 minute.

Step 4: Add the 14 oz tinned chopped tomatoes, 2 cups beef stock, ½ tsp dried thyme, 1 bay leaf and ¼ tsp cayenne pepper, return the beef, cover and simmer gently for 1½ hours, until the meat is fork-tender and the gravy is thick.

Step 5: About 30 minutes before the end, bring the 4 ¼ cups water and 1 tsp salt to the boil, whisk in the 7 oz stone-ground grits or polenta and cook on a low heat, stirring often, for 25 minutes until thick and creamy. Stir in the 1 ¾ oz butter. A common mistake is not stirring, which makes them lumpy and stick.

Step 6: Spoon the grits into bowls and top with the grillades and gravy.