ROSEMARY’S BRAISED RED CABBAGE IN CIDER
POLENTA & BALSAMIC-GLAZED BRUSSELS SPROUTS & WALNUTS
ROSEMARY’S BOULANGÈRE POTATOES
ROSEMARY’S COCONUT & ALMOND PILAF RICE
SERVES 2–4
vegetable oil, for deep-frying
2 pitta breads, cut into 8 squares
juice of 1 lemon
2–3 tbsp extra-virgin olive oil
2 tbsp pomegranate molasses
1 tsp sumac, plus extra to garnish
2 large vine tomatoes, chopped into large chunks
½ cucumber, chopped into large chunks
1 Little Gem lettuce, leaves separated and torn
2 fresh mint sprigs, leaves picked and chopped
a large handful of flat-leaf parsley
10–12 black olives, stoned
seeds of ½ pomegranate
salt and pepper
1: Fry the pitta Heat a good amount of oil in a high-sided pan or wok until it reaches about 170°C, or a cube of bread browns in 30 seconds.
2: Deep-fry the pitta squares for 2–3 minutes, or until golden, then drain on kitchen paper and sprinkle with sea salt.
3: Make the dressing Combine the lemon juice with the extra-virgin olive oil and pomegranate molasses in a small jug. Season and whisk in the sumac.
4: Assemble the salad Place the tomatoes and cucumber in a large bowl and toss in the dressing.
5: Add the lettuce, herbs and olives and mix well.
6: Scatter with the fried pitta and pomegranate seeds and an extra sprinkle of sumac before serving.
TIP For a Syrian mezze, serve with Baba Ganoush & Mouhammara (see here).
SERVES 4
1 tsp fennel seeds
3 tbsp rapeseed oil
100g pine nuts
pinch of ground ginger
1 tbsp honey
1 lemon, sliced, plus a squeeze of juice
2 medium fennel bulbs
2 Braeburn apples, cored
a handful of mint leaves
salt
1: Bash the fennel seeds with a pestle and mortar.
2: Heat 1 tablespoon of the oil in a pan over a medium heat and fry the pine nuts until golden. Add the fennel seeds, ginger, honey and a pinch of salt and continue to cook for 1 minute. Transfer to a plate to cool.
3: Prepare the fennel and apples Fill a big bowl with the lemon slices and water.
4: Slice the fennel and apples with a mandolin and put in the lemon water to stop them colouring.
5: Assemble the salad When you are ready to serve, drain the apple and fennel and arrange on a serving plate. Sprinkle the pine nuts over the top with the mint leaves.
6: Make the dressing Combine the remaining oil, lemon juice and some salt. Drizzle over the salad, toss and serve.
SERVES 2–4
300g green beans
small handful of flaked almonds
knob of butter
fresh lemon juice (to taste)
salt and pepper
1: Bring a large pan of salted water to the boil and put the green beans in to cook for about 2 minutes. Test and, when they are perfectly al dente, plunge into iced water.
2: Dry fry the almonds until golden.
3: Warm up the green beans in a pan with a little butter. Season and then finish by sprinkling the toasted almonds on top and a squeeze of lemon juice. Stir them in.
SERVES 4–6
8 leeks (only the tender white part)
150ml white wine
150ml vegetable stock
30g butter
a handful of freshly chopped parsley, to garnish
salt and pepper
1: Preheat the oven to 160°C/Fan 140°C.
2: Cut the leeks into 5cm pieces and place in a medium-sized roasting dish. Pour over the wine and stock, and dot with the butter. Season with salt and pepper and cover with tin foil.
3: Cook slowly in the oven for about 30 minutes, until soft and tender but still holding their shape.
4: Remove from the oven and sprinkle with parsley before serving.
SERVES 4
3 tbsp vegetable oil
2 tbsp crushed fresh root ginger
3 garlic cloves, peeled and crushed
1 large onion, peeled and diced
3 whole green bird’s-eye chillies, pierced with a small sharp knife
1 tsp garam masala
pinch of salt
200g green split peas, soaked overnight
3 plum tomatoes, chopped
juice of ½ lemon
a large handful of coriander leaves, chopped
1: Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and salt.
2: Drain the peas from their soaking water and add to the pan with 500ml of water. Simmer for 20 minutes, adding more water if they start to look a bit dry, until the peas are very tender.
3: Add the tomatoes and another splash of water and cook through for a further 5 minutes.
4: Stir in the lemon juice and fresh coriander and serve.
SERVES 4
sunflower oil, for greasing
2 red chicory bulbs, cut in half lengthways
2 white chicory bulbs, cut in half lengthways
a few fresh thyme sprigs
2 tbsp olive oil
juice of 1 lemon
1 tbsp balsamic vinegar
Parmesan shavings
salt and pepper
1: Brush a griddle pan with a bit of sunflower oil and place over a medium heat.
2: When the pan is hot, lay the chicory cut side down and add the thyme. Cook for about 5 minutes, or until it softens and you get the charred lines. Turn over and cook for another 3 minutes.
3: Place the chicory on a plate and drizzle with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper and top with some Parmesan shavings.
SERVES 4
1 tbsp olive oil
1 banana shallot, peeled and finely chopped
1 garlic clove, peeled and crushed
16 asparagus spears, trimmed
60g panko breadcrumbs, toasted in a pan till golden
35g Parmesan, grated
finely grated zest of 2 lemons
1: Preheat the oven to 180°C/Fan 160°C.
2: Heat the oil in a frying pan over a medium heat. Add the shallot and garlic and cook to soften for 1–2 minutes.
3: Add the asparagus and sauté for a further 2 minutes, depending on size, until just tender to the tip of a sharp knife. Place the asparagus on a baking sheet.
4: Mix together the breadcrumbs, Parmesan and lemon zest and sprinkle over the asparagus.
5: Place in the oven and cook for 2–3 minutes, or until the Parmesan has melted.
FAMILY TIP ‘Cook with your instinct – we find the best dishes come from this. And stay calm – disasters will always happen at some point, but they are something you can learn from.’
SERVES 4
3 long red Mediterranean peppers
500g long carrots, peeled and cut into wedges
3 red onions, peeled and cut into thick rounds
500g butternut squash, peeled, seeded and cut into wedges
3–4 tbsp olive oil
3 garlic cloves, peeled and very finely chopped
2 tsp cumin seeds
5 figs, cut into wedges
seeds of 1 pomegranate
juice of 1 lemon
1 bunch coriander, leaves picked
extra-virgin olive oil, to drizzle
salt and pepper
1: Preheat the oven to 220°C/Fan 200°C.
2: Place the peppers in the oven and let them cook for 20 minutes.
3: Remove from the oven and place in a plastic bag for 5 minutes. Peel the skin from the peppers and then cut them into long pieces.
4: Reduce the oven temperature to 200°C/Fan 180°C.
5: Put the carrots, onions and squash in an oven tray and drizzle with oil. Season and add the garlic and cumin seeds. Roast in the oven for 40 minutes, turning occasionally, until tender. Remove from the oven and tip into a serving dish.
6: Mix gently with the figs, pomegranate seeds and roasted peppers. Add the lemon juice and coriander leaves and drizzle with extra-virgin olive oil to serve.
SERVES 4
60g butter
1 medium onion, peeled and finely chopped
2 rashers streaky bacon, finely chopped (optional)
50g sultanas, chopped
good pinch of ground cloves
good grating of nutmeg
1 tsp ground cinnamon
4 garlic cloves, peeled and finely chopped
1 small red cabbage (or ½ large cabbage), finely sliced
3 tbsp cider vinegar
250ml cider
50g soft light brown sugar
salt and pepper
1: Melt the butter in a large pan over a medium heat, add the onion and bacon and cook for 5–10 minutes, to soften.
2: Stir the sultanas into the onion mix, add the spices and garlic and stir well.
3: Tip in the cabbage, mix well, pour in the cider vinegar and leave to bubble for 1 minute.
4: Pour in the cider and stir in the brown sugar. Bring to the boil, then turn the heat down to very low, cover and cook, just simmering, for about 2 hours. Keep stirring every 20 minutes.
5: When ready to serve, season with salt and a lot of pepper.
TIP This freezes very well – try making too much in order to have leftovers for another time. This is better cooked the day before.
SERVES 4
250g Brussels sprouts, trimmed and cut in half
1 red onion, peeled and finely sliced
2 tbsp olive oil
100ml balsamic vinegar
1 tbsp caster sugar
750g walnut pieces
300ml vegetable stock
300g fine polenta (cornmeal, not quick cook)
50g unsalted butter
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Toss the Brussels sprouts and onion together in a bowl with the olive oil. Season with salt and pepper and then transfer to a baking sheet.
3: Cook in the oven for 15–20 minutes.
4: Meanwhile, stir the balsamic and sugar in a small pan over a medium heat and reduce down by half.
5: Toast the walnuts in a separate pan over a low heat.
6: Bring the vegetable stock and 600ml water to a boil in a medium pan. Add the polenta, whisking quite a bit, until the mixture begins to thicken. Reduce the heat to a simmer, cover, and leave to cook very gently for 20–25 minutes, stirring often, until tender.
7: Stir in the butter and season to taste.
8: Drizzle the roasted sprouts with the balsamic and the toasted walnuts and serve with the polenta.
FAMILY TIP ‘It’s always good to have a partner, parent, child or friend to clean up after you. If you are cooking, they should be cleaning!’
SERVES 4–6
2 aubergines
2 tbsp olive oil
6 large vine tomatoes, peeled
4 garlic cloves, peeled and grated
100g passata
1 rounded tbsp tomato purée
1½ tsp paprika
1½ tsp ground cumin
1 small bunch fresh coriander, chopped
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Pierce the aubergines a few times with a sharp knife then rub in half the oil, place in a roasting tin and roast for 40 minutes.
3: Once cooked, peel off the skin and dice the flesh.
4: Meanwhile, blend the tomatoes into a liquid. Heat the remaining olive oil in a pan, add the garlic and fry for 30 seconds. Stir in the blended tomatoes, passata and tomato purée. Finally, add the dry spices and season well. Cook over a low heat for 30 minutes until thickened.
5: Stir in the diced aubergine and fresh coriander to serve.
FAMILY TIP ‘Our motto throughout the show has been – easy, simple and affordable. People with their busy lifestyles don’t have the time or the energy to stand in the kitchen and cook for hours on end.’
SERVES 4–6
1 tbsp unsalted butter
1 red onion, peeled and finely diced
1 carrot, peeled and finely diced
1 celery stick, finely diced
1 fresh bay leaf
1 cinnamon stick
3 dried ancho chillies, soaked and finely sliced
1 large red chilli, finely diced
200g fresh tomatoes, chopped
2 tbsp light brown sugar
2 garlic cloves, crushed
125g sobrassada sausage, sliced
100ml red wine
3 tbsp finely chopped fresh oregano
a large handful of freshly chopped basil
a handful of freshly chopped parsley
250ml passata
150ml fresh chicken stock
100g piquillo peppers, finely diced
2 x 400g tins chickpeas, drained and rinsed
zest and juice of 1–2 lemons
salt and pepper
1: Melt the butter in a large pan over a low heat and fry the onion, carrot and celery for 10 minutes with the bay and cinnamon stick.
2: Add the ancho chillies to the pan with the red chilli, tomatoes, sugar and garlic and cook for 5 minutes.
3: Add the sobrassada and cook for 1–2 minutes then pour in the red wine and reduce by half.
4: Add the fresh herbs, passata and stock and cook until it has reduced by about half again.
5: Finally, stir in the piquillo peppers and chickpeas, add the lemon zest and juice and season to taste.
SERVES 4
100g butter, plus extra for greasing and dotting
4 small onions, peeled and finely sliced
1 tsp cumin seeds, plus extra for sprinkling
1 tsp turmeric
2 tsp ground ginger
2 tsp mustard seeds
4 tsp garam masala
4 tbsp freshly chopped coriander
800g potatoes, peeled and finely sliced
200ml fresh chicken stock
sunflower oil, for shallow frying
1 white onion, peeled, finely sliced and tossed in cornflour
salt and pepper
1: Heat the oven to 180°C/Fan 160°C and butter a small metal roasting tin (20cm square).
2: Cook the onion Fry the onions and spices in the butter in a pan over a medium heat for 15 minutes, or until softened. Remove from the heat and stir through the coriander.
3: Assemble the dish Layer the potatoes and onion mix in the tin, pressing down after each layer.
4: Pour the stock over the top, using enough to almost but not quite cover the potatoes.
5: Sprinkle with a few cumin seeds and grind over black pepper.
6: Dot with butter and bake in the oven for about 50–60 minutes, or until the potatoes are cooked through and the top is golden brown.
7: Meanwhile, heat a good layer of oil in a pan over a medium heat and gently fry the sliced onion until deep golden brown. Drain on kitchen paper and season with sea salt.
8: Serve the potatoes with the crispy onions.
SERVES 4
100g Maris Piper potatoes, peeled
100g purple potatoes, peeled
1 parsnip, peeled
1.5 litres vegetable oil
sea salt
1: Using a mandolin with a crinkle cut, slice the potatoes and parsnips as finely as possible, turning them 90 degrees after each cut. Put into a large bowl of water to help remove the starch then drain and pat dry with kitchen paper.
2: Heat the oil in a deep pan (so it comes just under half way up) until it is 180°C, or a cube of bread browns in 20 seconds.
3: Deep-fry the chips in batches for 1–2 minutes, turning them in the hot oil with a slotted spoon, and then remove and drain on kitchen paper. Season with sea salt.
SERVES 4
500g new potatoes
40g butter
2 tbsp olive oil
a handful of fresh oregano, chopped
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Make small vertical cuts along the length of each potato, cutting only about three quarters of the way down so the potato doesn’t fall apart.
3: Put the butter and oil in a roasting tin over a medium heat to melt the butter.
4: Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a gentle toss so they’re thoroughly coated, then roast cut-side-up on the bottom shelf of the oven for 45–60 minutes, or until golden and tender.
SERVES 4
2 tbsp rapeseed oil
1 large onion, peeled and finely sliced
1 tsp freshly chopped thyme
1 tsp freshly chopped rosemary
2 garlic cloves, peeled and chopped
60g butter
400ml chicken or vegetable stock
1kg Maris Piper or Desiree potatoes, peeled and finely sliced
30g freshly grated Parmesan
30g fresh white breadcrumbs
salt and pepper
1: Preheat the oven to 180°C/Fan 160°C.
2: Cook the onion Place the oil in a pan over a medium heat and fry the onion for 10 minutes, or until soft. When softened, leave to caramelise to a light golden colour, about another 10 minutes, then stir through the herbs and garlic. Season well with salt and pepper.
3: Assemble the dish Generously butter a deep round 2 litre ovenproof dish then add a tablespoon of chicken or vegetable stock to the base.
4: Start layering the potato and the onion mixture into the dish, pouring over the stock as you go.
5: Press the potatoes down so the liquid overflows, dot with the remaining butter then cook in the oven for 45–60 minutes, or until almost all the stock is absorbed.
6: Remove the potatoes from the oven and sprinkle with the Parmesan and breadcrumbs. Return to the oven and cook for a further 20–30 minutes, until golden and your knife slides through the potatoes.
SERVES 4
500g large waxy potatoes
5 tbsp clarified butter
½ medium onion, peeled and finely chopped
salt and pepper
1: Cook the potatoes Ensure the potatoes have been well washed. Bring a large pan of water to the boil and put the potatoes in to cook for about 8–10 minutes, or until not quite cooked. Drain well and allow to cool.
2: Cook the onion Add 2 tablespoons of the butter to a large non-stick frying pan over a medium heat and soften the onion; this will take at least 5 minutes. Remove and allow to cool.
3: Peel the potatoes with a knife by scraping down the skins and then coarsely grate them into a large bowl. Season with salt and pepper, add the cooled onion and mix well.
4: Fry the rösti Wipe the pan clean and then add 2 tablespoons of the butter. Tip in the potato mixture and press down. Gently cook over a low heat for about 10–12 minutes.
5: Place a large plate over the pan and invert the rösti onto it. Add the last of the butter to the pan, then slide the rösti back into it, uncooked side down, and cook for a further 5 minutes or until golden brown. Cut into wedges to serve.
TIP Lovely as a light lunch or dinner topped with a fried egg.
MAKES 12
120g chapatti flour
2 tbsp vegetable oil
60g gram/chickpea flour
1 banana shallot, very finely chopped
2 tsp ground ginger
1 tsp ground cumin
1 green chilli, seeded and finely chopped
a handful of fresh fenugreek (methi) leaves, finely chopped
a handful of fresh coriander, including stalks, finely chopped
1 generous tsp salt
oil, for brushing
50g unsalted butter, melted, for basting
1: Make the dough Mix all the ingredients together, except the oil for brushing and the melted butter, and add enough water to make a soft but not sticky dough. Rest for at least 10 minutes and then divide into 12 and roll out each one to a 15cm round.
2: Cook the flatbreads Heat a heavy-based large frying pan over a medium heat. Lightly oil the base of the pan and fry the rotis one at a time for 2–3 minutes, turning, until golden brown.
3: Brush with melted butter as they cook and serve them hot.
MAKES 12
180g plain flour
¼ tsp salt
3 medium eggs
140ml whole milk
120ml sparkling water
4–6 tsp goose fat or beef dripping
1: Preheat the oven to 220°C/Fan 200°C.
2: Make the batter Sift the flour and salt into a bowl and make a hollow in the centre. Add the eggs and gradually begin stirring and drawing the flour into the middle. As it starts to thicken, gradually add the milk, and slowly stir in the flour until you have a smooth, thick batter. Leave to stand until you are ready to make the puddings.
3: Cook the puddings Place ½ teaspoon of fat in each hole of a 12-hole Yorkshire pudding tin and place in the oven for 5 minutes, or until piping hot.
4: Gradually beat the sparkling water into the batter then carefully divide the batter between each hole. Cook in the oven for 20–25 minutes, or until well risen and golden.
5: Remove from the oven and serve immediately.
SERVES 4
60g butter
1 small onion, peeled and finely chopped
150g Basmati rice, rinsed under cold running water
1 tsp cumin seeds
300ml chicken stock, hot
2 tbsp freshly chopped parsley
25g shredded coconut, toasted
25g flaked almonds, toasted
salt
1: Preheat the oven to 180°C/Fan 160°C.
2: Melt the butter in a small flameproof roasting tin over a low heat and add the onion, warming it through. Add the rice and cumin seeds and continue turning together over the heat for 2 minutes.
3: Pour in the hot stock, stir well, and cover with greaseproof paper, letting it rest lightly on the surface of the rice. Bake for 20–25 minutes, without stirring, until the rice is tender but still slightly nutty, topping up with stock or water as it cooks if it is drying too quickly.
4: When the pilaf is ready, remove from the oven, sprinkle with the coconut and flaked almonds, season with salt and serve.
FAMILY TIP ‘Family cooking time has proved to be a real bonding session for us. We all enjoy working together.’
MAKES 400ML
2 large red peppers, seeded and cut into even-sized chunks
1 large onion, peeled and roughly chopped
500g small vine tomatoes, halved
2 tbsp rapeseed oil
2 tsp red wine vinegar
salt and pepper
1: Preheat the oven to 200°C/Fan 180°C.
2: Toss the peppers, onion and tomatoes in the rapeseed oil and place in a roasting tin. Season with salt and pepper and roast in the oven for 30 minutes, or until tender and the tomatoes are slightly golden.
3: Place all the vegetables in a pan, add the vinegar and whizz with a hand blender to a thick ketchup.
4: Check the seasoning and cool then serve with sausages or a fried breakfast. Store any unused ketchup in a sterilised jar.
MAKES 150ML
5 dried red chillies, chopped
1 tsp coriander seeds
½ tsp cumin seeds
2.5cm cinnamon stick
3 coriander roots, chopped
4 garlic cloves, peeled
2–3 sticks of lemon grass, core chopped
3cm piece fresh root ginger, peeled and chopped
2.5cm piece galangal, peeled and chopped
1 tbsp chopped kaffir lime leaves
1 tsp shrimp paste
2 tbsp tomato purée
½ tsp black peppercorns
½ tsp turmeric
2–3 tbsp vegetable oil
1: In a small pan, dry-fry the chillies for 1–2 minutes and then remove to a plate.
2: Using the same pan, dry-fry the coriander seeds, cumin seeds and cinnamon over a low heat until fragrant. Tip into a pestle and mortar and grind to a fine powder.
3: Combine the chillies, ground spices and the remaining ingredients and whizz to a paste, using a hand blender, with a splash of water.
MAKES 400ML
50g dried chipotle chillies, soaked until soft
1 large onion, peeled and quartered
4 garlic cloves, peeled
2 tbsp fresh oregano leaves
2 tbsp fresh thyme leaves
½ tsp cumin seeds
dash of Tabasco sauce
2 green chillies
200ml boiling water
2 tbsp olive oil
25ml white wine vinegar
25ml balsamic vinegar
2 tbsp tomato purée
6 tbsp demerara sugar
juice of ½ lime
salt and pepper
1: Drain the chipotle chillies and add to a food-processor with the onion, garlic, oregano, thyme, cumin seeds, Tabasco, green chillies, boiling water, 1 tablespoon of the olive oil and a pinch of salt and freshly ground pepper. Whizz to a paste – it will take approximately 5 minutes.
2: Spoon the chilli paste into a pan with the remaining oil. Cook for a couple of minutes over a medium heat. Stir in the vinegars, tomato purée, sugar and lime juice. Bring up to the boil, reduce the heat and simmer for about 15 minutes, or until a paste-like consistency is reached. Taste to see if more salt or sugar is needed then remove from the heat.
MAKES 600ML
4 banana shallots, peeled and finely chopped
70g unsalted butter
5 garlic cloves, peeled and finely sliced
400g mixed mushrooms, finely chopped
2 tbsp each caster sugar and soft light brown sugar
30ml white wine vinegar
30ml cider vinegar
500ml double cream
3 anchovy fillets in oil
1 tbsp Dijon mustard
salt and pepper
1: Fry the shallots in the butter until soft and then add the garlic.
2: Add the mushrooms to the pan and fry over a high heat for 10 minutes.
3: Add the sugars and vinegars and bubble for 2–3 minutes before adding the cream.
4: Season well, add the anchovy fillets and mustard and whizz with a hand blender.
5: Check the seasoning then serve with sausages or a fried breakfast. Store any unused ketchup in a sterilised jar.
SERVES 2–4
1 tbsp white wine vinegar
a few parsley stalks
1 shallot, peeled and sliced
2 egg yolks
250g butter, melted
tiny pinch of cayenne pepper
small squeeze of lemon juice (to taste)
salt and freshly ground white pepper
1: Bring the vinegar to the boil in a small pan with the parsley stalks and sliced shallot. Remove from the heat and pour about 1 tablespoon through a sieve into a heatproof bowl (to remove the parsley and shallots).
2: Place the bowl over a pan of simmering water, add the egg yolks and whisk until the yellow starts to pale and you can write an ‘M’ in the mixture.
3: Remove from the heat and set the bowl on a kitchen towel. Very slowly pour the hot melted butter into the bowl with the egg yolk mixture, whisking all the time (an electric whisk is best for this). Stop pouring once the sauce reaches the correct consistency or when you reach the white solids at the bottom of the melted butter (do not add these to the sauce). If the mixture splits it can be brought together again with a drop of warm water.
4: Taste and add the cayenne, lemon juice and seasoning, if required. Push clingfilm or greaseproof paper onto the mixture to stop a skin forming and place in a warm (not hot) place until ready to serve.
SERVES 6
1 x 200g piece marrow bone, split in half and soaked in iced water overnight
2 tbsp rapeseed oil
3 large pieces oxtail (about 600g)
2 onions, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
2 bay leaves
4 fresh thyme sprigs
300ml red wine
700ml fresh beef stock
a handful of dried porcini mushroom, soaked in boiling water
2 tomatoes, chopped
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp soft light brown sugar
1: Scoop the marrow from the bone with a teaspoon and dice. Keep chilled in the fridge and discard the bones.
2: Heat the oil in a flameproof casserole dish. Season the oxtail and brown all over then set aside. Using the same pan, add the onions and fry for 10 minutes, or until softened and golden. Add the garlic and herbs and fry for a further 1–2 minutes.
3: Return the oxtail to the pan, add the red wine and bubble until it has reduced by half.
4: Add the beef stock, mushrooms and their strained soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar.
5: Bring to the boil then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender.
6: Strain – you can keep the meat from the oxtail for another day. Strain any fat from the liquid and then return the liquid to a clean pan and bubble away until it has reduced to a light coating consistency.
7: Whisk in the chilled bone marrow until melted, then serve.
