Simon Rimmer served up a tasty slow cooked oxtail dish on Sunday Brunch.

The ingredients are: 2kg oxtail pieces, 60g seasoned flour, 2 onions, sliced, 4 sticks celery, chopped, 4 carrots, sliced, 50g tomato puree, 50ml Worcestershire sauce, Half bottle rich red wine, 300ml strong beef or game stock and 30g butter.

For the mash: 300g cooked potatoes, 100g butter and tsp freshly grated nutmeg.