Name: Warming Beef Stew with Swede
Yield: Serves 4
Ingredients: salt and black pepper; 1 medium swede, peeled and chopped into large bite-sized pieces; 1 x 400 g can chopped tomatoes; 3 large carrots, peeled and chopped into large bite-sized pieces; 1 onion, sliced; 500 ml bottle of ale; sunflower oil, for frying; 4 thick pieces of beef braising steak or beef shin (700–800 g); 2 garlic cloves, finely chopped or crushed; 2 tsp paprika; 50 g piece of fresh ginger, peeled and finely grated

This is Riverford Cook Kirsty’s alternative to a Sunday roast, which she serves with lots of greens and mash on the side. If you don’t have a casserole that will go on the hob, prepare it in a saucepan and then bake it in an ovenproof dish covered with foil. You can also cook it very gently on the hob from start to finish, keeping a fairly close eye on it and topping up with some water if it starts to dry out. Once ready, the stew can be left in the oven at a low temperature (100–110°C/Gas