Osso buco of beef, red cabbage, apple sauce and horseradish cream

1 Preheat an oven to 150 degrees Celsius, or equivalent.

2 Take a wide and deep pan and heat the oil until it is gently smoking. Meanwhile dust the beef pieces in flour, season and shake off the excess.

3 Colour the beef on a medium-high heat. When it is brown on both sides carefully throw away the excess oil and leave the pan off the heat.

4 Return the beef to the pan and add the red cabbage.

5 Add all the rest of the ingredients, cover tightly with a lid or foil and bring to a simmer. Cook in the oven for two and a half hours, until the meat is soft and tender.

6 Strain off the juice and reduce it by half by simmering it in a pot on the hob and then pour it back over the beef.

7 For the apple sauce: Put all the ingredients into a pan and cook for 10 minutes over a medium heat until the apples turn into a deliciously lumpy purée. Serve warm or at room temperature.

8 For the horseradish cream: Whip the cream until slightly stiff then fold in the chives and horseradish.

9. Serve the beef and cabbage with the apple sauce and horseradish cream.