Ooh, The Cheek Of It.

The slow change from vivid green to red, yellow, orange. And then how quickly the trees become bare and the glorious colours give way to brown and grey sludgy streets.In the seemingly few hours of daylight we have over the winter months we celebrate the warmth of the fireside. Scarves, gloves, hats and thick woolen jumpers wrapped around us keep us cosy when we venture outside, often leaving and returning home in the dark.I welcome the smells from the slow cooker more than any dog's wagging tail as a greeting. And here we are, only at the gentle tip of the cold months, yet it feels like it's the time for stews. Meat falling from bones into rich and thick broths, individual flavours combining like the instruments in an orchestra to create one symphony.A cast-iron pan with a lid in a very low oven does just as well as a slow cooker, and if you're happy leaving the oven on all day it's the perfect way to cook. However, you may not fancy chopping and browning chunks of meat while drinking your morning coffee and wondering why you have to ask the children twenty times to put a sock on. I have neither the time nor inclination, getting out of a warm bed is tragedy enough. In which case these are best done the night before, or on a weekend when you have a more leisurely start to the day.Of course white potatoes work just as well as the purple ones, which may be a little tricky to find; crushed Anyas would be a real treat. Whatever you use, nothing quite beats the deliciousness of all those juices soaked up by the buttery potatoes. This really is one of those meals that feels like you're back home in the warmth of the family.Tarragon adds a little last of the summer sparkle to the flavours, hinting with its warm aniseed at the comfort to come. If you don't have any, a good handful of chopped parsley running through would be just as nice.Ingredients500g ox cheek, cut into chunks1 onion, roughly choppedA thumb of ginger, chopped1tbsp oregano1tbsp flour1/2 a bulb of garlic1 red pepper, chopped2tbsp tomato purée500ml beef stockLarge pinch of dried mushroomsSalt and pepperPotatoes to serve, cooked and crushed with butter, spring onion and some shredded tarragon.MethodHeat a heavy sauté pan with some oil and sear the beef well until browned. Try not to smoke out the kitchen and set of the smoke alarms in a panicked succession as I did. And sear the meat in batches to avoid boiling rather than caramelising it.Add the flour and stir well, coating all the meat. This will help thicken the sauce. Add to the slow cooker or casserole. Deglaze the sauté pan with a little water or wine and add the juices along with the remaining ingredients.Cook on high for four hours or low for eight hours in the slow cooker, or eight hours in a very low oven. (140c. Gas mark 1) Serve with the potatoes and perhaps some broccoli or garlic green beans.

All Rise

I've been using different types of flour recently, trying more wholegrains as well as looking for interesting flavours and texture. There's more to life than wheat, and anyway, I'm not convinced it's that good for you. I haven't ruled it out though, it just has to be worth it, such as with silky and elastic homemade papardelle or deilcate ravioli. As Oscar Wilde said, "Everything in moderation, including moderation."I believe that homemade is best, especially when it comes to bread. Or at the very least, bread made traditionally and slowly by a proper baker. It takes a little more time, effort and planning, but it's worth it and you can always freeze extra for toasting. This loaf uses khorasan flour, an ancient Egyptian grain that is soft, nutty and delicious.My sourdough starter is one year old this month, I'm very proud of that. I've kept it alive for longer than some animals. Like all pets though, it does have to be fed, and sometimes cleaned up after. I keep mine in the fridge in a state of suspended animation, feeding it once a week when I make a loaf. There are plenty of starter 'recipes' out there, but basically do this:Get a large glass kilner jar, fill it 3/4 full with an equal amount of flour and water. Start with a mix of wheat and rye if you like. Stir it well and leave open on the kitchen bench for a couple of days. Throw away half of it and replace with more flour and water. Leave for another day. Repeat this for five to seven days and you should have a nice bubbly and tangy starter. Now you can close the lid properly. Look after it and it should last indefinetely.To make great sourdough, I would recommend buying a bannetone and using a lidded cast iron casserole dish (also known as a Dutch Oven). It bakes and steams the dough with it's own moisture so you get a beautiful crust. If you don't have one, just use a baking tray and put a bowl of ice cubes in the bottom of the oven to create steam. You will notice the difference if you just take a little time and see bread-making as an act in itself. This recipe works equally with wheat flour or other types, you may just need to add a little more or less water.Ingredients240g sourdough starter300g khorasan flour (kamut)30g rye flour60g strong white wheat flour8g saltApproximately 255ml water. If your dough is too stiff add a little more. Bread making is also about using your senses. These will improve with practice.Extra flour for dustingMethodI use my Kenwood Chef to do all the kneading for me, but you may have tension and anger you want to work out by hand. Either way, the dough needs like us all, to be kneaded. I usually do it for about 12-15 minutes.Add the starter to the bowl and pour in the flour and salt then mix well. Slowly add the water and gently incorporate it until well mixed. Knead on the bench for about 15 minutes then put back in the bowl, cover and leave to rise for four hours.Take the dough out of the bowl, knead for a minute or two and shape into a ballthen dust very well with flour.If you're using a banneton, make sure it is well dusted inside with flour. If you like, you can sprinkle some rye grains or other seeds into it so they come out on top of your loaf. Put the dough in, cover it and leave to rise again for another eight hours. I usually leave mine overnight, but be careful to not leave it too long otherwise it will overprove, have too much air in it and collapse.Heat your oven as hot as you can with the pan inside. Remove the dough from the banneton, dust with a little more flour and put in the pan, covering with the lid. Bake for about 30 minutes, then turn the heat down to medium hot and take the lid off. Bake for another 20 or so minutes then remove from the oven and leave to cool.If you're baking this on an oven tray, make sure the ice is in the oven and keep an eye on the loaf so it doesn't burn. It should sound hollow when you tap it. Again, use youre senses.Serve with unsalted butter, thinly sliced (you can use salted butter if your partner threatens you and sees that as an open act of hostility). Or, as we sometimes do, toast it and top with avocado, chilli, lime juice, tomato, spring onion and coriander. Amazing.