Swap your stew RAGU BOURGUIGNON

When it comes to the nights drawing in, there’s little more comforting than a slow-braised dish with crusty bread or root veg. But stews can sometimes feel a little repetitive. In this column, I’m offering up tips on how to change up your casseroles, simp

Instead of beef shin, try lamb neck. On or off the bone, dare I say that lamb neck makes the most delicious ragu you’ll find. Cooked for three to four hours with plenty of tomatoes, wine, garlic and onions, lamb neck reduces down until it melts, producing a rich and flavourful sauce for your ragu.

Instead of chuck steak, try thick slices of feather blade. The feather blade has a layer of sinew running through the middle, which when cooked down melts into gelatinous fat. It adds a real richness to a beef bourguignon, and stands up to the flavour of the red wine and onions beautifully.

CASSEROLES

Instead of lamb shanks, try veal shin for an osso buco (an Italianstyle veal braise). Veal production in the UK has come on leaps and bounds in recent years. Replace the red wine in the casserole with white wine and add a little thyme, and you’ll be rewarded with light, tender meat and a beautifully rich sauce as the marrow melts into the pot.