A masterclass in both braising meat and reducing sauces’: Jay Rayner’s version of Gary Rhodes’s braised oxtail. Photograph: Jay Rayner Meanwhile, Manchester is to get a new craft beer and food space, just as soon as restrictions lift. Society, which will be located on Barbirolli Square, will house two bars, plus five food outlets from the likes of Falafel Guys and Dokes Pizzeria. It’s a sister operation to Assembly Underground in Leeds. Hone your sleuthing skills as you search for the one-eyed trouser snake across a range of hilarious scenarios, including: For the main, I choose his braised oxtail, another so-called “signature dish’ that at the time of publication was banned because of the BSE prohibition on beef sold on the bone. It requires braising the oxtails with vegetables that are then discarded as a mush, and replaced with more, freshly chopped. The recipe says it should take no more than two hours. It takes me closer to three, but it’s worth it. Rhodes’s oxtail is a masterclass in both braising meat and reducing sauces. I finish with his baked egg custard tart which, hilariously, demands 500ml of cream and eight – count them – eight egg yolks. Rhodes insists this should be eaten at room temperature and he’s not wrong. It puts the “call my cardiologist” into “lush”. This article was amended on 24 January 2021 to replace the first recipe photo. An earlier version had a photo which was described as being oxtail, but in fact showed a different dish.

It puts the “call my cardiologist” into “lush”’: Rhodes’s custard tart. Photograph: Sîan Irvine/BBC Worldwide Ltd

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