Marmite-braised short ribs with celeriac purée

Heat the oven to 150°C. Put a large casserole dish over a high heat and add a dash of oil. Season the short ribs generously, then work in batches to sear them until a deep golden all over. Set aside

Turn the heat down to medium, then add the onions, carrots and celery. Cook until softened and beginning to caramelise, then add the garlic and tomato purée and cook out for 2 minutes

Pour in the red wine and scrape up any bits stuck to the bottom of the pan (this is called the fond). Add the marmite and beef stock, stirring well to combine, then add the bay, thyme and Worcestershire sauce

Bring back to a simmer, then nestle the short ribs into the liquid and put the lid on the casserole. Transfer to the oven and cook for 3-3.5 hours until the meat is very soft

Meanwhile, make the purée. Add add the ingredients to a saucepan and bring to a simmer. Cook until the celeriac is completely soft, then strain and transfer the celeriac to a blender (reserve the liquid). Blitz, adding just enough of the cooking liquid to create a silky purée. Season to taste and set aside to reheat before serving

Remove the casserole from the oven and gently lift out and set aside the ribs. Put the casserole back over a high heat and reduce the liquid by about half. It should be glossy and just thick enough to coat the back of a spoon. Season to taste

To serve, gently reheat the purée and return the ribs to the reduced sauce to warm through (if needed). Spoon the purée into shallow serving bowls, season heavily with black pepper, then top with the ribs. Spoon over the reduced glaze (avoiding the bay and thyme sprigs) and garnish with parsley