• 500g oxtail 
  • 4 medium carrots
  • 30g mixed winter herbs (rosemary, thyme, bay leaf and sage)
  • 2 heaped tbsp of powdered bovine bone broth
  • 1 tbsp tomato paste 
  • 5 garlic cloves 
  • 5 spring onions 
  • 1 litre of water 
  • 1 sachet Bimuno
  • 1 medium to large swede 
  • 100ml double cream
  • 1tbsp salted butter 
  • Salt and pepper to taste 

Buy Bimuno


Stew method:

  • Set your slow cooker to high to preheat.
  • Peel, wash and cut your carrots into 2cm slices.
  • Wash your spring onions and chop the bottom stalks off.
  • Add all your ingredients to the slow cooker, leaving the litre of water to last.
  • Add 1 litre of water to your ingredients. The ingredients must be covered/immersed in the water, so add more if you need to.
  • Pop the lid on your slow cooker and leave to cook on a high heat for 8-10 hours or overnight.

Swede mash method

  • Bring a pan of water to the boil and boil your swede for 20 minutes.
  • Once boiled, drain the water away and mash your swede and add your butter, cream and seasoning. Keep mashing your swede until smooth.