Winter WARMERS

Time to hunker down with James Martin's comforting dishes

- James Martin

Beef bourguignon

Serves 6 • Prep 20 mins • Cook 3 hrs 15 mins

2kg stewing steak, cut into 6 pieces

2tbsp plain flour

2tbsp olive oil

1 shallot, finely chopped

2 onions, sliced

1 garlic clove, crushed

75ml brandy

500ml Burgundy red wine

250ml beef stock

2 sprigs thyme

2 bay leaves

25g butter

150g pancetta, cut into small chunks

100g small baby onions

200g small chestnut mushrooms

Mashed potatoes, to serve

1 Toss the beef with the flour and some salt and pepper. Heat a large, ovenproof sauté pan, then add half the olive oil. Add the beef and fry over a medium-high heat until browned on both sides (do this in batches if needed).

2 Add the shallot, onions and garlic and cook until soft, then add the brandy, red wine and beef stock. Bring to a simmer. Add the thyme and bay leaves, then cover and cook over a low heat for 3 hrs until the beef is tender.

3 Transfer the beef pieces to a warm plate. Put the pan back over a medium heat and simmer until the liquid is reduced by half, then return the beef to the pan.

4 Meanwhile, melt the butter in a smaller pan and fry the pancetta, baby onions and mushrooms over a medium-high heat until crisp. Add to the beef, stirring the sauce, and season with salt and pepper. Serve with mashed potatoes. Per serving: 704 cals, 27g fat, 10g sat fat, 10g carb

Prawn toast with chilli jam

This speedy party bite is so much better than shop-bought, and easy to customise with different flavourings.