Serves: 4 – 6 generously

1kg/2lb stewing steak, cubed
2 garlic cloves, crushed
1 red onion, chopped
1 x 500ml bottle St. Peter’s Old Style Porter
½ pint good beef stock
1 tablespoon brown sugar
Good shake of Worcestershire sauce
Ground black pepper/sea salt

1. Cube meat and coat lightly in flour.
2. Seal in hot oil in batches and keep to one side.
3. Gently fry crushed garlic and finely chopped onion until soft.
4. Add beef back into pan.
5. Sprinkle in the sugar.
6. Splash in the Worcestershire Sauce.
7. Slowly pour in about half the St. Peter’s Old Style Porter, stir gently and bring to a simmer.
8. Stir in half the stock, keep simmering.
9. Season well.
10. Cover and transfer to a medium oven (150ºC) for an hour OR simmer on the hob, check frequently.
11. Stir in remainder of Old Style Porter and stock.
12. Return to oven / hob for another hour.
13. Turn off oven and leave for another 30 mins.
14. Serve with mash or French bread or pasta and green veg or salad.

1 Onion

1 litre of Citrus Beer

1. Heat the sugar and water in a pan and stir until the sugar has dissolved.
2. Leave to cool, then add the beer and lemon juice.
3. Divide between 2 x 1 litre plastic containers and freeze for around 3 hours, breaking up the mixture with a fork every 30 minutes or so.
4. It will never freeze completely because of the alcohol content, and you want a granular texture.
5. Serve in chilled cocktail glasses.

1½ cups ginger ale

1. Combine the ginger ale, St. Peter’s Suffolk Gold Gluten Free and limeade in a small pitcher, stirring gently.
2. Divide the liquid between 2 cocktail glasses and garnish each with a lemon wedge.

3 cups all purpose flour

1. Preheat the oven to 375ºF/190ºC.
2. Mix the flour, sugar, salt and baking powder in a bowl.
3. Add the beer to the dry ingredients and mix, but do not over stir.
4. Optional: Drizzle butter over the top of the dough once in the pan, (making the top a bit more crunchy) and add seeds of your choice, (Tara used raw pumpkin seeds). You can also add seeds or any kind of herbs in the bread if you wish to experiment.
5. Place the dough into a greased pan and cook for about an hour.
6. Take the bread out of the oven and leave to stand for a while before enjoying a slice or two!
7. Serve fresh with some butter.

Makes: Medium size 750g loaf

350ml St. Peter’s Ruby Red Ale

1. Pour out the beer, let it stand for 10 minutes. Then pour into bread pan.
2. Add the oil, then the honey. Gently add flour on top.
3. One side of bread pan, add salt. Add the yeast to the other side.
4. Time for 3 hours and 15 minutes.

For the cake:

1. Preheat the oven to gas mark 4/180°C/350ºF, and butter and line a 23cm / 9 inch springform tin.
2. Pour the Cream Stout into a large wide saucepan, add the butter (in spoons or slices) and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45 minutes to 1 hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. When the cake’s cold, sit it on a flat platter or cake stand and make the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the un-sieved icing sugar in first and blitz to remove lumps before adding the cheese.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

175g butter

1. Preheat the oven to 150C. Grease and line the base of a 20cm deep, round cake tin.
2. Put the butter, dried fruit, orange zest and juice, sugar and St. Peter’s Old Style Porter in a large pan. Bring slowly to the boil, stirring until the butter has dissolved, then simmer for 15 minutes.
3. Cool for 10 minutes, then stir in the bicarbonate of soda. The mixture will foam up, but this is just the bicarb doing its work.
4. Stir the eggs into the mixture, then sift in the flour and spice and mix well.
5. Pour into the greased tin, smooth the top with the back of a spoon, and sprinkle with the almonds and demerara sugar.
6. Bake in the middle of the oven for 1¼ – 1½ hours until a skewer inserted in the centre of the cake comes out clean.
7. Cool in the tin for 15 minutes, then turn out, remove the paper and leave to cool completely on a wire rack.
8. Store in a cake tin for a couple of days before eating.