Jamie’s Chicken and mushroom puff pie

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Serves 6

Prep 26 minutes Cook 4 hours


● Energy 726kcal ● Fat 32.2g ● Sat fat 12.2g ● Protein 32.2g ● Carbs 76.4g ● Sugars 28.6g ● Salt 0.9g ● Fibre 7.6g


Ingredients

6 higher-welfare beef short ribs, bone in (approx 1.6kg)

2 heads of celery

6 carrots (600g total)

50g shelled unsalted walnut halves

Half a 345g jar of onion marmalade

500ml smooth ale

6 baking potatoes (1.5kg total)

Creamed horseradish, to serve


Method

1. Preheat the oven to 160C (180C non-fan). Put a large shallow casserole pan on a medium-high heat and brown the ribs all over, turning with tongs, for about 15 minutes.

2. Meanwhile, trim the celery and use a speed-peeler to remove the stringy outsides. Chop off the bottom 12cm, cut lengthways into quarters, then finely slice the remaining stalks, reserving any nice leaves. Peel the carrots, leaving them whole.

3. Once the ribs are browned, remove them to a bowl for a moment. Put all the celery and the carrots into the pan with the walnuts and onion marmalade and toss to coat. Season with sea salt and black pepper. Pour in 600ml water and the ale, then nestle the ribs back into the pan, making sure they're submerged. Cover with a sheet of damp greaseproof paper and roast for 4 hours, or until the meat pulls easily away from the bone, basting halfway.

4. Scrub the potatoes, prick all over with a fork and bake alongside the ribs for the last 1½ hours. Skim any fat off the ribs, remove the bones and any wobbly bits and serve with dollops of horseradish, sprinkled with any reserved celery leaves and the jacket spuds on the side.


Ingredient hack Short rib is one of the more affordable cuts of beef. Given the secret ingredient of time, you end up with the most tender, sumptuous, comforting meal.

--
Pippa Gawley
Tel/What's App: +44 7980 921030

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