Beef broth with slow-baked swede

Serves 4 Starters and mains

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Method

Preheat the oven to 200C/400F/ Gas 6. Roast the beef bones in a roasting tin for around 1 hour, or until golden brown. Remove and set aside.

Lower the oven temperature to 120C/250F/Gas 1⁄4. Bake the swede on a baking tray at the reduced oven temperature for around 3 hours, or until tender. Remove, allow to cool, then peel and break into small pieces.

Meanwhile, warm the oil in a large, heavy-based saucepan over a medium heat, add 500g of the minced beef and cook for 15-20 minutes, or until dark brown, stirring regularly. Remove the beef and leave to one side. Add the shallots, garlic, 2 of
the thyme sprigs and bay leaf to the pan and sweat for 5-6 minutes until translucent, then return the browned beef to the pan. Add the bones along with the peppercorns, star anise and stock. Bring to the boil, reduce the heat and simmer for 2 hours, skimming it regularly.

Strain the liquid through a fine sieve and allow to cool, then transfer to a medium, heavy-based saucepan. Mix the remaining 200g of minced beef with the

egg whites and remaining thyme. Whisk into the cooled liquid and cook over a low heat for 30 minutes. The solids and particles will rise to the top. Strain through a muslin-lined sieve into a small saucepan and reduce by half. Leave to one side.

For the pickled mustard seeds, put all the ingredients in a small saucepan with 100ml water and bring to the boil over a low heat. Remove from the heat and allow to cool to room temperature.

Slice the lettuces in half lengthways. Warm the oil in a large, non-stick frying pan over a medium heat and cook the lettuce halves cut-side down for 4-5 minutes until deeply golden. Remove from the heat.

Sprinkle the yeast flakes over the lettuce and divide among bowls with the swede, mustard seeds and a spoonful of ricotta. Pour the broth around the ingredients and finish with the leaves and flowers.

For the white chicken stock

Roughly chop the chicken wings and put them in a heavy-based saucepan with 5 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 2-3 hours, skimming occasionally. Remove from the heat and leave to cool, then strain through a muslin-lined sieve. Keep the stock covered in the fridge and use within 3-4 days, or freeze and use within 3 months.