There was a lot of baking inspiration on today’s show, with a hearty pie and gingery flapjacks on the menu. I’m feeling very inspired for the weekend already!
This is Simon’s twist on the classic French dish, Beef Bourguignon, from the Burgundy region. Simon is topping his traditional meaty stew with a puff pastry lid for a delicious warming winter pie. This would make an ideal family meal or impressive dinner party dish. Simon recommends using all-butter shop-bought puff pastry rather than making your own.
- Serves 4-6
- Preparation time: 30 mins
- Cooking time: 2 hrs 30 mins
- 900g/2lb chuck steak, cut into 5cm/2in cubes
- 200ml/17½fl oz red wine
- 1 tbsp fresh thyme
- 1 bay leaf
- 1 garlic clove, chopped
- 1 tbsp vegetable oil
- 100g/3½oz bacon lardons
- 1 onion, sliced
- 1 carrot, sliced
- Salt and freshly ground black pepper
- 30g/1oz plain flour
- 30g/1oz tomato purée
- 300ml/9fl oz beef stock
- 50g/2oz butter
- 16 small shallots
- 300g/10½oz button mushrooms
- 500g block puff pastry
- 1 egg, whisked
- Handful fresh parsley, chopped
- Boiled potatoes
- Preheat the oven to 160˚C/320˚F/Gas 3.
- Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown.
- Add the beef to the pan and cook until brown on all sides. Remove the meat from the pan.
- Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened.
- Return the meat to the pan and season well with salt and freshly ground black pepper.
- Sprinkle with the flour, stir well and cook for a further two minutes.
- Add the tomato purée, stir to combine and cook for four minutes.
- Add the wine, stock, thyme and bay leaf and bring to the boil.
- Cover with a lid and cook in the oven for two hours.
- Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over.
- In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over.
- Remove the beef casserole from the oven. Strain the sauce and put the beef and vegetables in a pie dish with the shallots and mushrooms. Bring the sauce to the boil and cook until reduced by half, then pour over the beef and vegetables.
- Roll out the puff pastry and cut out a circle the same width as the pie tin. Brush the edges of the pie dish with egg and use pastry to top the pie, crimp the edges using a fork. Glaze the top of the pie with egg.
- Bake in the oven at 180˚C for 20 minutes or until the pastry is golden.
- Serve wedges of pie with boiled potatoes and garnish with chopped parsley.
These Gingerbread Flapjacks are perfect for making with the kids this half term. They are really for children of any age, under adult supervision. These flapjacks are packed full of warming winter spices for extra flavour while grated apple adds a gooey texture.
- Serves 8
- Preparation time: 10 mins
- Cooking time: 25-30 mins
- 225g/8oz unsalted butter, plus extra for greasing
- 2 tbsp golden syrup
- 450g/1lb oatmeal
- 225g/8oz soft light brown sugar
- ½ lemon, zest only
- ½ apple, grated
- 1 tbsp ground ginger
- ½ tsp baking powder
- Pinch ground nutmeg
- 1 piece stem ginger in syrup, finely chopped
- Preheat the oven to 180˚C/350˚F/Gas 4. Grease and line a 30cm x 25.5cm/12in x 10in baking tray.
- Melt the butter and golden syrup together in a saucepan over a gentle heat, stirring continuously, until well combined.
- Mix the oatmeal, sugar, ground ginger, grated apple, lemon zest, baking powder and ground nutmeg together in a bowl.
- Stir the butter mixture into the dry ingredients until well combined, then fold in the chopped stem ginger.
- Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes, or until golden-brown on top.
- Remove the flapjacks from the oven, set aside to cool in the tin for 10 minutes, then cut into squares and place on a wire rack until completely cooled.
Don’t forget you can find all the Daily Brunch with Ocado recipes in our Recipes section.
Naomi, PR and Social Media Executive