5 ways with seasonal veg
Make the most of our fabulous British vegetables with three traditional (and quirky) recipes
TOP TIP Not a fan of ale? Balance out the liquid measures with extra stock
Beef and Ale Casserole with Black Pepper Dumplings Tasty dumplings with warming ale on a cool evening? We won't say no! Preparation time: 25 minutes Cooking time: 2 hours 50 minutes ■ 950g (1lb14oz) braising beef, cubed ■ 2 tbsp plain flour, seasoned ■ 4 tbsp olive oil ■ 250g (9oz) shallots ■ 2 cloves garlic, chopped ■ 200g carrots, trimmed ■ 2 parsnips, chopped ■ 250g (9oz) swede, chopped ■ 2 tbsp tomato purée ■ 500ml (16fl oz) ale
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YOURS
■ 200ml (7fl oz) beef stock ■ 1 tbsp redcurrant jelly ■ 1 bay leaf For the dumplings ■ 50g (2oz) butter ■ 200g (7oz) self-raising flour ■ 100g (31/2oz) peppered soft cheese ■ 2 tbsp mixed herbs ■ Thyme sprigs ■ To garnish: 2 tbsp fresh thyme, chopped
EVERY FORTNIGHT
Serves 4
1. Preheat the oven to 160°C/325°F/Gas Mark 3. Toss the beef in the seasoned flour. Then, in an ovenproof dish, sauté in batches over high heat with 2 tbsp oil, until golden. Set aside. 2. Add remaining oil to the dish and sauté the shallots until golden. Add garlic and carrots for 2 minutes, then add the other casserole ingredients, plus beef (and juices). Season to taste, bring to the boil and bake,
Per serving 749 cals
Fat 45.5g
Sat fat 15g
covered, for 2 hours. 3. Rub the butter and flour into breadcrumbs, adding the peppered soft cheese. Stir in herbs, season, and add enough cold water to form dough. Divide into balls. 4. After 2 hours cooking, arrange dumplings on the casserole. Cover and bake for a further 20-30 minutes, until cooked through. Garnish casserole with fresh thyme and serve piping hot. © www.boursin.co.uk