Tasty one-pot wonders

Filling and flavoursome fare

Hearty, warming one-pot dishes are just the thing on a cold winter's evening – and this month's recipes are certain to hit the spot.

A humble, once-forgotten cut, ox cheeks have seen a resurgence and are now very popular in the restaurant scene. They're packed with flavour – try Donald Russell's recipe for a lip-smacking result.

Winter squash is at its seasonal best right now, and its mellow sweetness is paired perfectly with pork in Riverford Organics' tasty stew.

Braised ox cheeks with vegetables and
balsamic vinegar

By Stefan Kolsch

Serves 4

Braised ox cheeks

Braised ox cheeks with vegetables and balsamic vinegar

Ingredients

  • 4 ox cheeks
  • 3 tbsp olive oil
  • 1 onion, sliced
  • 1 carrot, cut into 2cm batons
  • 1 stalk celery, cut into 2cm batons
  • 375g tinned tomatoes, chopped
  • 100ml port
  • 600ml beef stock
  • 100ml balsamic vinegar
  • 2-3 sprigs of rosemary
  • Salt and pepper

Method

Preheat the oven to 160°C. Allow the meat to come to room temperature, pat dry with kitchen paper and season with salt and pepper.

Heat 2 tbsp oil in an oven-proof braising pan and sear the cheeks all over until nicely browned and caramelised. Remove the cheeks from the pan and set aside.

Add the onions, carrots and celery to the pan and cook for a further 5-6 minutes. Add the port and reduce until the liquid has nearly all evaporated. Add the remaining ingredients and return the cheeks to the pan. Bring to the boil, cover with the lid and transfer to the oven. Braise for 2-2½ hours.

Take the pan out of the oven, place on the hob and remove the lid. Reduce the sauce to a smooth consistency.

Serve with mashed potatoes and lots of the lovely sauce.

Save up to £8 on ox cheeks from Donald Russell.

Pork with squash, lentils and sage

Serves 4

Pork with squash, lentils and sage

Pork with squash, lentils and sage

Ingredients

  • 450g diced pork
  • 2 tsp plain flour
  • 2 tbsp oil for frying
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 800ml chicken stock
  • Small piece of ginger, peeled and grated
  • 200g puy lentils, rinsed and drained
  • 600-700g squash, peeled and diced
  • 6 sage leaves, finely shredded
  • 2 tbsp chopped parsley

Method

Toss the pork in the flour, then heat the oil in a heavy-based pan. Add the pork and brown on all sides, then remove and keep to one side.

Add the onion and fry gently for a few minutes, adding a little more oil to the pan if needed. Add the garlic and fry for a few more minutes.

Put the pork back in the pan, and add the stock and ginger. Cover, bring to the boil, reduce the heat and simmer gently for 30 minutes.

Add the lentils, squash and sage leaves. Simmer for another 20-30 minutes, until the lentils and squash are tender.

Stir in the parsley and season to taste.

Place a regular order with Riverford Organics and receive a free Riverford Farm cookbook, worth £16.99.

Full details