So simple and quick to prepare. Set and forget while you enjoy a drop of red – we suggest Zema Shiraz 04, the perfect accompaniment to this hearty dish.

[an extract from Jules’ first cookbook ‘and the love is free’ available for purchase at www.thestonesoup.com]

750g (1 1/2lbs) oyster blade, thin flank or hangar steak
1/2 packet French onion soup (20g or 1/2 oz)
4T water
4T red wine
4 sprigs flat leaf parsley
1-2 cloves garlic, finely chopped
zest 1 lemon
mashed potato, to serve

Place tin foil in a shallow casserole or baking dish. Cut steak into 4 or 6 pieces and place on the foil. Sprinkle with soup, water and wine. Seal the foil edges to make a parcel. Mum used to bake at 150C (300F) for 3 - 4 hours or until meat is meltingly tender.

Chop together parsley, garlic and lemon to make a gremolata. Serve steak and juices on a bed of mashed potato topped with a sprinkling of gremolata.

Serve with Zema Shiraz 04

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