A great winter dish is Slow braised beef cheek, its quite a meat, either serve with polenta or mash potatoes. Slow cooking is a pleasure, it’s a little preparation time but the end result is just delicious.

Also this dish is so versatile, why not add pasta.

Just break up the meat into smaller pieces and toss in spaghettini adding butter and parmesan at the end.

I am a big believer of homemade stocks and always have plenty in my freezer for soups, braises, a quick meal if you need it etc.

Always make your stock in a heavy based stock pot either for chicken, vegetable or beef stock. I use the same ingredients just change the meat, if you are doing chicken then add a small portion of meat, veal or beef to give it depth.

Delicious beef stock

Oven roasted capsicums

These are easy to do, sure you can go buy them but if there in season and deliciously fresh then why not. Great in salads, with antipasto with feta cheese add prosciutto the dishes are endless.

In a stainless steel or ceramic oven tray place grease proof paper then add the capsicums, a little olive oil and bake at 180 degrees turning as required.

You will notice the skin baking no need to burn just make sure they have a baked and crinkly looking. Turn them regularly. Once cooked cover the dish with foil and allow to sit for an hour this will create a steam bath this will sweat the skin and it will be able to be removed easily.

Pull out the seeds from the top and clean the seeds inside of the capsicums then cut into strips.

There are a few ways to serve them,

With antipasto, on bruschetta, with steak oh endless ways.

An easy dressing

Extra virgin olive oil, touch of lemon juice, garlic cloves and salt and pepper.

Or make a parsley, anchovy dressing

1 bunch of parsley, 6 anchovies and the oil, I onion, the juice of one lemon.

Place all ingredients in the food processor and blend adding more oil as required, salt and pepper to taste.

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