This is the dish I selected when taking lunch at the Swan Inn, Swinbrook – it was absolutely delicious. The meat fell away at the touch of the knife and the sauce was scrumptious. On speaking to Giles Lee, the head chef at The Swan, who created the dish, I discovered that it’s actually very easy to cook. This is the recipe he gave me.

You will need: 1kg feather blade of beef or shin of beef Two medium carrots One leek One medium onion Two sticks celery Six cloves garlic Two sprigs thyme One sprig rosemary 100g grated horseradish 100g wild mushrooms (for garnish) 25g butter to cook wild mushrooms One chilli split and seeded 400 ml stock or chicken bouillon Quarter bottle red wine Olive oil to seal beef and brown vegetables Salt and freshly ground black peppercorns to season.

Method: Pour a little olive oil into roasting pot, bring to a high heat and add the beef. Cook beef on all sides until it begins to brown. This will seal in the juices. Remove from the pan and set to one side.

Cut vegetables into small chunks and place into the pan along with the grated horseradish, herbs and chilli and allow to cook until the vegetables begin to brown, adding a little extra olive oil if needed.

Place the beef back into the pan on top of the vegetables, cover with stock and wine and bring to the boil.

Season, place a lid on the pan and place into a moderate oven (150 degrees C/ 350F or gas mark 5) for an hour to an hour and a half or until you can pierce the meat with a fork with no resistance.

Remove meat and allow to rest.

Reduce the sauce by a third, by removing the lid and bringing to the boil, skimming off any impurities that rise to the surface. Adjust seasoning once it has reached the right consistency.

Serve thick slices of the beef with buttered curly kale and mashed potatoes, and a garnish of wild mushrooms cooked in butter, pouring the sauce on the plate at the end.