Muffin-topped Winter Beef Stew

Heat oven to 150C/130C fan/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over, then remove and set aside.

Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up crusty bits from the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.

Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste and cook for 5 minutes. Then add wine and stock, bring to the boil. Cover and cook in the oven for 2 hours until the meat is tender. Take out of the oven, increase the temperature to 190C/170C fan/gas 5.

To make the topping, sieve flour and baking powder into a bowl and add 1/2 the cheese. mix olive oil and milk and milk, then stir into the flour to make a soft, slightly sticky dough. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 minutes until risen and golden.