Marching 0n . . . .

Marching on . . if only! The Husband has broken his ankle and hobbling along like Long John Silver with a boot and crutches. How did he do it? A gym injury. How many times have I tried to avoid all questions of getting me into one (when there are still so many books to read?) – and now I feel fully vindicated to have done so! One of us has to be 2 footed enough to drive, to fetch and carry – and continue to stand in the kitchen, cooking! With the end of lockdown in sight (and both of us vaccinated), we thought we were on the home straight to freedom, particularly as it is looking as if Spring is springing. It will, hopefully, only be a couple of weeks more of limping, but being confined to barracks does not sit well with The Husband so I decided to make him one of my ultimate comfort foods –

BEEF SHORT RIBS WITH STAR ANISE – this is enough for 2 so either you take a meal around to a neighbour – or look forward to having it again (probably even the next night as it is so good!)

• 2 beef short ribs
• 1/2 tablesp  flour                               
• 2 tablesps vegetable oil
• 1 onion, chopped                        
• 2 garlic cloves, crushed
• 20g fresh ginger, grated             
• 2 star anise
• 1/2 tsp ground coriander               
• 1/2 teasp Chinese 5 spice
• 1 tablesps soy sauce                   
• 1 1/2 tablesps Chinese rice wine (use sherry if you haven’t any – or just water)
• 3 tablesp white wine vinegar (I had run out so used cider vinegar)
• 1 beef stock cube dissolved in 125ml water

Preheat oven to 150oC. Season and toss the ribs in flour.  Heat 1 tablesp oil in flameproof dish and sear.  Take out.  Add remaining oil and add onion and saute for few mins.  Add garlic and ginger for 2 mins then add spices.  Pour in stock and use spoon to deglaze the dish. Add soy, rice wine, vinegar.  Stir well and put ribs back in. Cover and cook in oven for about 3 ½ hours. Scatter over fresh mint and coriander leaves and serve with rice and griddled pak choi.

And to cleanse the palate after all that lovely saltiness – PINEAPPLE SORBET which will keep in the freezer for whenever you want some zinging freshness.

• 1 pineapple , peeled, cored and cut into chunks
• 100ml lime juice (about 3 limes)
• 1 ripe mango , peeled and thinly sliced, to serve
• 500g caster sugar
• 1 ½ tbsp lemon juice
• 1 vanilla pod , split in half lengthways
• 1 cinnamon stick

Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat. Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.