Arun Kapils slow roast beef shin Madras

Ingredients

• 1kg beef shin, skinned and cleaned, cut into 6cm chunks
• 1 sachet of Green Saffron Madras spice blend
• 1 tblsp plain flour
• 2 tblsp sunflower or light olive oil and a splash more for frying
• 200g to 250g banana shallots, or small onion skinned, chopped in half through the 'poles'
• 2 sticks celery, cut into chunky batons
• 2 bottles stout, (1Ltr), use a rich, dark local brand
• 1 head garlic, all cloves peeled
• 1 tblsp redcurrant jelly
• 1tblsp tomato puree
• 2 tblsp ginger puree, or mashed fresh ginger
• 1 tblsp dried fenugreek leaves (optional)
• Good handful coriander leaf, sliced
• 1 large cauliflower, outer leaves removed, and chopped into 20mm slices, florets carefully separated into chunks about the size of golf balls
• 6 to 8 small potatoes
• Ingredients:
• 30g butter, at room temperature
• 25g plain flour
• 1 sachet Green Saffron Bombay Potato blend
• 400ml full fat milk
• 100ml single cream
• 75g Cheddar cheese, mature, grated and 50g grated for the topping
• 50g Emmental cheese, mature, grated
• 25g Parmesan cheese, mature, grated
• 2 tsp smooth Dijon Mustard
• 1 tsp English Mustard
• 200g fresh breadcrumbs
• 50g parmesan fine grated
• 30g butter
• Zest of 1 lemon
• 2 tsp fennel seeds, cracked
• 1 red chilli diced
• 3 tsp dill, fine sliced

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