Oxtail Farro

• 225 g/8 oz carrots, thickly sliced
• 150 g/5½

Put the carrots, parsnips and onion in the slow cooker and sprinkle over the sage. Top with the oxtail chunks. Pour over the stock, then stir in the tomato purée and Worcestershire sauce and season with pepper. Push the farro into the liquid, tucking it down between the oxtail chunks. The oxtail will not be completely covered with liquid.

Cover the cooker with the lid and cook on LOW fo