seasonal inspiration.
“I say it every year but, oh, how I love winter cookery: long, dark nights filled with the warm, teasing aromas of rum and ginger syrup or the soothing fragrance of a beef casserole bubbling gently on the hob… It’s about taking time to develop flavour with slow-cooked cuts of meat, beautiful fresh fish from icy waters, and simple root vegetables enriched with cheese, mayonnaise and spices. If you hate the bitter weather, a warm kitchen is the best place to be, so make the most of it: get the oven on and create joy with your wooden spoon.” REBECCA WOOLLARD, FOOD EDITOR
RECIPES AND FOOD STYLING REBECCA WOOLLARD PHOTOGRAPHS TOBY SCOTT STYLING DAVINA PERKINS
Bullshot beef pie with cauliflower cheese mash, p42
Bullshot beef pie with cauliflower cheese mash
SERVES 6. HANDS-ON TIME 45 MIN, SIMMERING TIME 3 HOURS, OVEN TIME 30-35 MIN
MAKE AHEAD
The filling and topping can both be made the day before and kept separately in the fridge overnight – the beef will be better for it. Assemble, then bake.
KNOWHOW
A bullshot is a comforting old-fashioned drink, usually served hot, combining beef stock, vodka, Worcestershire sauce and Tabasco. We’ve taken its flavours and turned them into a richly flavoured casserole.
FOR THE FILLING
• 1.2kg British beef shin, cut into 2cm chunks
• Large handful plain flour, well seasoned with salt
• A few glugs olive or sunflower oil
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stick, finely chopped
• 3 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 200ml vodka, plus an extra splash
• 1 litre good-quality fresh beef stock