❤ LOVE LOCAL ❤
APPLE PURÉE Makes 200g
❤ 2 Bramley apples ❤ 2 tbsp apple juice or water
1 Peel and core the apples, chop into small cubes and combine in a saucepan with the apple juice or water. Cook over a low heat, stirring occasionally, for around 10 minutes, or until stewed and softened, then blitz in a food processor into a smooth purée.
2 Pour into a sterilised jar and store in the fridge, where it will keep for up to fi ve days.
Free-From Food For Family & Friends, publisher: HarperCollins
SLOWLY BRAISED BEEF IN RED WINE No pesky gluten allowed. Serves 6
❤ 1 tbsp olive oil ❤ 2kg chuck steak, left in one piece and
trimmed of any discoloration, but still with a little fat
❤ Sea salt and freshly ground black pepper ❤ 4 rashers of smoked bacon ❤ 1 yellow onion, peeled and chopped ❤ 2 sticks of celery, chopped ❤ 2 medium carrots, peeled and chopped ❤ 1 bottle of hearty French wine, such as Côtes du Rhône
❤ 200ml beef or chicken stock ❤ 3 cloves of garlic, crushed and peeled ❤ 5 sprigs of thyme ❤ 3 fresh bay leaves ❤ 2 tsp caster sugar
1 Place a large, heavy-based casserole dish over a medium heat, and add the oil;
Season the meat generously with the salt and pepper and place in the pan.
Brown really well all over; this should take about 10 minutes.
2 Remove the beef from the pan and add the bacon rashers, onion, celery and carrots, and cook over a low heat, stirring from time to time until the vegetables are soft – about
20 minutes.
3 Now turn the heat up slightly and add the wine, allowing it to bubble for 1-2 minutes before adding the stock.
4 Add the garlic, thyme, bay leaves and garlic, stir in the sugar and return the meat to the pan.
5 Place a lid on it and turn the heat to its lowest setting: cook, stirring now and then, for three hours, which will leave the meat meltingly tender.
6 Remove the beef from the pan, cover and leave in a warm place
7 Return to the pan and begin to reduce the sauce by a third, make sure you use a high heat for this
8 Return the meat to the pan and turn down the heat to warm through and serve
9 Serve it with cavolo nero or kale but it is also beautiful served with dauphinoise potatoes or a simple potato purée.
Katie Mitchell Head Chef at Sheepdrove Organic Farm
42 | THE WEST COUNTRY FOODLOVER
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