Serves: 6-8

Time to prepare: 4 hours

Ingredients

2kg beef shin, cut into 3-4 pieces

olive oil

sea salt

freshly ground black pepper

2 onions, sliced

2 carrots, peeled chopped

2 celery sticks, chopped

4 garlic cloves, lightly crushed

2 tbsp tomato purée

1ltr good dry red wine

500 ml beef stock

500ml water

2 bay leaves

few sprigs thyme

Method:

Season the beef shin pieces generously with sea salt and freshly ground black pepper.

Heat a splash of olive oil in a large, heavy-based pot over medium-high heat. Brown the beef pieces on all sides until well coloured, then set aside.

In the same pot, add a little more oil if needed. Sauté the onions, carrots, celery, and garlic until softened and beginning to caramelise.

Stir in the tomato purée and cook for 2 minutes. Pour in the red wine, scraping the bottom to release any flavourful bits. Bring to a boil and reduce slightly.

Return the beef to the pot. Add the beef stock, water, bay leaves, and thyme. Ensure the meat is mostly submerged.

Cover with a lid and braise in a preheated oven at 150°c (300°f) for 3-4 hours until the meat is tender and falling apart.

Adjust seasoning with salt and pepper. remove bay leaves and thyme sprigs before serving.

Chef’s notes 

Marinate the beef in red wine, garlic, and herbs overnight for deeper flavour.

For a richer sauce, mash some of the cooked vegetables into the liquid or stir in a knob of butter at the end. 

Adding a splash of balsamic vinegar or a piece of dark chocolate during the last hour of cooking intensifies flavour and tenderises the meat.

Use oxtail, short ribs, or brisket if beef shin isn’t available.

Replace red wine with extra beef stock plus a tablespoon of balsamic vinegar for acidity. 

Pair with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the flavourful sauce.

Serves 2 

Time to prepare: 20 minutes

Ingredients

6 rashers streaky bacon

2 ripe bananas, sliced thick

4 slices brioche or challah bread

2 eggs

100ml milk or cream

1 tsp vanilla extract

1 knob butter

maple syrup to finish

cracked black pepper (optional, but trust me)

Method:

In a non-stick skillet over medium heat, crisp up the maple-cured streaky bacon until golden and slightly caramelized from the maple sugars. Set aside on paper towels to drain. In a shallow bowl, whisk together eggs, milk (or cream for indulgence), and vanilla extract until well combined.

Submerge the brioche or challah slices into the custard, letting them soak for about 20 seconds per side to absorb but not fall apart.

Heat a knob of butter in the skillet over medium heat. When foaming, add the soaked bread slices. Cook for 2–3 minutes per side until golden brown and slightly crisp.

In the same pan, with a touch more butter if needed, gently fry the banana slices until caramelized on both sides.

Layer the French toast with crispy bacon and caramelized bananas. Drizzle generously with maple syrup and finish with a crack of black pepper (trust me).

Chef’s Notes:

For an extra flavour, sprinkle a little cinnamon or nutmeg into the custard mix.

Use day-old bread it soaks up the custard better.

Crisp the bacon with a light dusting of brown sugar.

Add a dollop of Greek yogurt for a creamy, tangy contrast.

Try adding toasted nuts for crunch 

Serves 2–3

Time 20 mins

Ingredients:

Left over roast chicken meat or 4 chicken thighs, cooked and shredded

Olive oil

Sea salt

Black pepper

200g jasmine, Thai or long-grain rice

1 thumb-sized piece ginger, peeled and finely sliced

1 garlic clove, finely sliced

400ml chicken stock or water

1 spring onion, finely sliced

A handful coriander, roughly chopped

sesame oil

light soy sauce

chilli

Method:

Heat a drizzle of olive oil in a pan over medium heat. Add the ginger and garlic, sauté until fragrant (about 1 minute).

Stir in the cooked, shredded chicken, season lightly with sea salt and black pepper. Cook until warmed through.

Add the rice and stir for 1-2 minutes to coat with the flavours.

Pour in chicken stock or water, bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and rice is tender (about 10-12 minutes).

Fluff the rice with a fork, stir through the spring onion and coriander.

Drizzle with sesame oil, a splash of light soy sauce, and a sprinkle of chopped chili to taste before serving.

Chef's notes:

Toast the rice briefly before adding the liquid for a nuttier flavour.

Swap coriander for fresh basil or mint for a different twist.

Perfect for using up leftover roast chicken, just adjust seasoning as needed.