• 500g White Asparagus

• White Anchovies

• 2 Thin slices of Sourdough

• 2 slices of Leg Ham

• Handful of Basil

• Sea Salt

• Caster Sugar

• Black Pepper

• Extra Virgin Olive Oil

• Mustard Powder

• Unsalted Butter

• Wedge of Lemon

Put a large pot of salted water on the stove, bring to the boil. Trim asparagus, set three spears aside. Place the remaining asparagus into the boiling water for 2 minutes, then refresh in iced water. Peel the three spears you set aside lengthways, leaving you with long, wafer thins strips. Place strips in a bowl with a pinch of salt, sugar and mustard powder, leave to pickle. Place a pan on high heat. Cut sourdough up into little cubes and add to the hot pan along with a splash of olive oil and a nice knob of butter. Season with salt and pepper, tossing the cubes constantly until golden. Transfer to some kitchen towel. Keeping the pan on a high heat, add the slices of leg ham, cooking on both sides for 1 minute. Lay slices of ham down on a plate, take asparagus spears and wrap each one with an anchovy and assemble over the ham. Take the sourdough cubes and smash to crumbs in a mortar…..scatter all over the plate. Drape pickled asparagus slices along with basil leaves all over the dish and finish with a lick of olive oil and a squeeze of lemon. This fella would be a nice feed between two, so adjust the proportions to cater to your needs.

• 1kg Beef, cut into chunks

• 1 Tbsp Mustard Powder

• 250g Pancetta, cut into lardons

• 2 Carrots, peeled and diced

• 2 Celery Stalks, peeled and diced

• 1 Brown Onion, peeled and diced

• 1 Leek, diced

• 2 Cloves garlic, crushed

• Bouquet Garni

• 10 Eshallots, peeled

• 30ml Cognac

• 500g Button Mushrooms

• 1 Bunch Baby Carrots, trimmed, peeled and blanched

• 1 Bunch Parsley, chopped

• 1 Bunch Marjoram, chopped

• Extra Virgin Olive Oil

• Salt and Pepper

• For the stock:

• 2L Red Wine

• 1kg Beef Bones

  • For the Carrot and Tomato Puree:

• 6 Carrots

• ½ Punnet Cherry Tomatoes

• 20g Butter

  • For the mash:

• 6 Large Golden Delight Potatoes

• 150g Butter

• 200ml Full Cream Milk

Place beef bones and red wine in a large pot, bring to the boil, then simmer for 10 hours, skimming regularly.

Preheat oven to 160°C, place wholes potatoes on a tray and bake for 60 minutes.

Season beef with salt, pepper and mustard powder. Place a large pan on the heat, add a splash of oil and start to brown off your meat. Careful not to over crowd the pan or this process will take forever. Drain browned meat of excess oil and place in large heavy based pot. Deglaze pan and add to pot. Return pan to heat, splash of oil, add shallots and brown. Add cognac and transfer to pot. Take diced leek, carrot, onion, celery, garlic and bouquet garni and add to your pot along with your red wine stock. Place on medium heat and simmer for minimum 2 hours. Check regularly to ensure your bourguignon is not catching the bottom of the pot and ensure its ticking over nicely…not to vigorously. Meanwhile bring a pot of salted water to the boil and cook carrots till soft. Set aside. In another small pot, add butter and place on medium heat. Slice cherry tomatoes and add to pot and season. Cook tomatoes out till completely broken down. Blitz carrots and tomatoes together with stick blender, season to taste and set aside.

Once potatoes are cooked, while still warm, scoop out flesh and pass through a potato ricer into a pot and place on medium heat, stirring the mash allowing moisture to escape. Warm milk and add gradually to mash. Finish with butter and season.

To finish the bourguignon add baby carrots and mushrooms, allow further 10 minutes on the heat then add puree and herbs. Season to taste. Enjoy.