For me, the cool weather is a long-awaited invitation to dive into some hearty, slow-cooked dishes. Beef short ribs turn impossibly silky and luxurious after a couple of hours in the oven with onions, garlic and herbs, slowly melting into a rich, dark sauce spiked with soy, wine and balsamic vinegar. Served on a mash of local organic sunchokes (aka Jerusalem Artichokes) studded with black lentils, with colourful macedoine of roasted root vegetables. Veggie option: portobello mushroom ragout.
Veg’n & gluten-free options.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.