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What you need:

2  6oz steaks (1/2
2 tbsp dark brown sugar
2 tbsp mirin
2 tbsp sake
2 tbsp soy sauce

What you do:

To make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine.

If your steak is very lean, rub a teaspoon of oil onto each steak. If the steaks have a lot of fat marbled in with the meat they shouldn’t need any oil. Heat a heavy bottomed frying pan over high heat until very hot. Add the the steaks and sear one side until browned.
Flip the steaks over and sear the other side. If you want your steaks medium rare, reduce the searing time, if want your steaks well done, increase the searing time.

If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki sauce into the pan with the beef, and let it boil.

Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steaks to a cutting board and let them rest for a few minutes.

Slice your beef teriyaki with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and serve.

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you will need:

5 oz /140g rolled oats
4oz / 115g demerara sugar
3oz / 85g raisins
4oz /115g margarine or butter (melted)

What to do:

Preheat the oven to 190C / 450F / gas mark 5
Lightly brush a retangular, shallow cake tin with oil.
In a bowl, mix together the oats, sugar & raisins with the margarine, mixing well.
Pour the mixture into the shallow tin & press down firmly with the back of a spoon.
Bake in the oven for about 15 / 20 minutes or until golden brown.
Using a sharp knife, mark out up to 14 slices, then leave to cool in tin for 10 /15 mins.
carefully cut & transfer the slices to a cooling rack until completely cool.

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