Taking the idea of mushrooms growing out on the moorland where the cattle stamp between the junipers and here we go.

This beef ossobuco recipe, often referred to as braised beef shanks, is a mouth-watering Italian comfort dish traditionally made with veal. This simple slow-cooked recipe is delicious all year round.

I’ve been unsuccessfully trying to get this recipe from my local Thai restaurant for years now. The evasive responses – ‘next time’ or ‘she’s not here today’ – are always the answer, despite our apparent friendship. So, if I half think I know what I’m talking about, here’s my version of how it’s done! Comparing them side by side, I’d say it’s pretty close. The crispy onions are my own addition.

Curry dishes are hugely popular in Jamaica, thanks to the indentured servants to who arrived after emancipation in the early 19th century to make up the labour shortfall once slavery had been abolished. Curry goat and curry chicken are the best-known dishes, but Curry Oxtail is a close contender. It’s a stunning dish, one that is best started a few days before you intend to eat it.

I absolutely love ox tongue, whilst also celebrating its very reasonable price and benefit to the kitchen budget. Smoked by Swaledale Butchers, then cooked over charcoal and it is nothing short of eye-rollingly delicious! A wood-fired grill is pretty essential for this ox tongue recipe.

Cheap to make and devastatingly delicious! A perfect mid week treat or as part of a larger meal. The origin of the dish is not known, but it is probably a European adaptation of a Sichuan dish. A dish best served with rice alongside a very cold beer.

This Venetian-Style Beef Liver recipe, or alla Veneziana, highlights the rich flavour of ox liver. While not as creamy as calves’ liver, it’s incredibly delicious when lightly floured, fried in butter, and combined with vinegar and meltingly tender onions for a truly flavourful dish.

This steak and kidney pudding recipe is a rich and comforting stew, rooted in the best traditions of British braising, all encased inside a thick layer of suet pastry.

Roasting the jerusalem artichokes and the shallots together offers a sticky little scenario that’s brilliant with this stunning piece of roast sirloin beef.