Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the olive oil in a large casserole dish and brown the meat in batches until well caramelised. Scoop out using a slotted spoon.
Add the onion, carrot, celery, bay leaf and rosemary to the pan with a large pinch of salt, and fry gently for 15 minutes until soft. Add the garlic, juniper berries and peppercorns, and cook for 1 minute.
Stir in the tomato purée and cook for another minute. Pour in the sloe gin, passata and 100ml of water, and return the meat to the pan. Simmer gently, with a lid, for 2 hours, then remove the lid and simmer for 1 hour until the meat is meltingly tender.
Mix together the parsley, garlic and lemon zest and juice with the olive oil and some seasoning to make the gremolata.
Heat 1.2 litres of water until simmering in a pan. Pour in the polenta and stir vigorously for 3-4 minutes. Remove from the heat and add the cheese and butter.
Serve with the stew and gremolata on top.