Our lovely pastry team blitz self-raising flour butter, thyme and some grated cheese. Once chilled they roll out little balls and bake them in the oven to make fluffy dumplings
The diced top rump gets braised slowly until the meat is tender and is falling apart
We then take out the bay leaves that have been simmering and stir through a little redcurrant jelly to balance the bitterness from the stout. Diced carrots and parsnips are roasted through the oven and added to the sauce with the beef
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).