Beef chuck braised low and slow for over two hours in red wine, Worcestershire, and fresh thyme until fork-tender, then finished with a glossy brown-sugar glaze. The rich, savoury sauce coats every piece. Alongside it, olive-oil mashed potatoes bring a smooth, buttery base, while half-moon carrots tossed with fresh cilantro and lemon add a bright, herbaceous lift. A hearty plate built to support your clean bulk without cutting corners on flavour.

Beef chuck, beef stock, yellow potato, carrots, onion, celery, tomato paste, red wine, apple cider vinegar, Worcestershire sauce, olive oil, sunflower oil, garlic, parsley, cilantro, thyme, bay leaves, brown sugar, cornstarch, lemon juice, kosher salt, black pepper.

Fish, sulphites.