Oxtail pot with gnocchi and broad beans

Brown the oxtail in a dash of oil in a lidded flameproof casserole dish.

Add the onion and garlic and toss together in the hot dish.

Add the tomato soup mix and half the stock to the dish and cover.

Simmer on top of the stove or cook in a 140 degree celsius oven for 3½-4 hours or until the meat falls from the bones.

Lift the meat from the sauce and when cool enough to handle, pull the meat from the bones, discarding excess fat.

Allow the sauce to sit (this will allow the fat to rise to the top, so it can be skimmed off) while preparing the beans and gnocchi.

Blanch the broad beans for 2-3 minutes in boiling water.

Refresh under cold water and peel.

Cook the gnocchi in boiling salted water (the time will depend on variety and style, but usually about 3-5 minutes is enough).

Drain well.

Return the meat to the casserole dish along with the beans, gnocchi, remaining stock, celery and mint.

Warm through and serve in deep bowls accompanied with mashed swedes or pumpkin if wished.