This sticky braise is a great way to feed a table full of people, and you can make it ahead for extra ease too
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The flavours in this dish will actually improve if it’s made ahead. The meat will keep in the fridge for up to four days or freeze for up to two months. To serve, simply defrost and gently reheat over a low heat.
Spring onion mash
Peel 1.5kg floury potatoes and cut into chunks. Boil for 15-20 mins until tender. Drain and mash well or pass through a potato ricer into another pan. Place over a low heat and stir in 200ml double cream, 100ml milk and 100g butter until completely mixed and piping hot. Just before serving, stir through a bunch finely sliced spring onions. Can be made 1 day ahead and reheated with a touch more butter – just add the spring onions at the last moment.