I tend to stick to a few core recipes and cooking methods when it comes to beef. Rib-eye steak with salad and English mustard – or Bearnaise – and a delicious roast with all the usual suspects on winter Sunday. To mark British Beef Week, I tested out a few alternative recipes from London’s premier butcher the Ginger Pig to get me thinking – and cooking outside the box. The recipes all have an Asian twist – something I love – and which help to make the meat feel more apt for spring and summer.