Lesley Waters served up a tasty Beef Daube with Orange and Thyme, Red Cabbage Pickle and Cheese and Potato Gratin on James Martin’s Saturday Morning.

The ingredients are: 1 kg lean braising beef (chuck) trimmed and cut into large pieces, 200mls beef or chicken stock, 225g bacon lardons, 3 red onions halved cut into wedges, 1 tbsp rapeseed oil, Nut of butter, 85g flour, optional, see cartouche option below and 1 bunch of watercress to serve.

For the marinade: 400mls red wine (Rhone is good), 2 garlic cloves, 2 bay leaves, 2 pieces orange rind, Very large sprig of thyme and rosemary and Freshly ground black pepper.

For the Red Cabbage Pickle: 1 small red cabbage very finely shredded, 1 ½ tablespoons sea salt, 1 tablespoon caster sugar, 30mls red wine vinegar, Freshly ground black pepper and 2 cox’s apple cored and shredded finely.

For the Cheese and Potato Gratin: 600mls double cream, 300ml milk, 2 cloves garlic, crushed, Generous grating nutmeg, 1 bay leaf, Salt and freshly ground black pepper, 900g potatoes (e.g. Maris Piper), peeled and finely sliced, 1 large leek very finely sliced, 140g very mature cheddar cheese finely grated and 55g butter some for greasing dish and rest for dotting over at end.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.