Epic' Brasserie has once again been listed in the Michelin Eating Out in Pubs Guide, available now from good bookshops priced £14.99. The prestigious publication deems Epic' to be one of the best pubs serving good food in the UK and Ireland, and is sure to attract even more diners to the venue.

Christmas party and Christmas Day menus are now available, featuring festive favourites with a contemporary twist - book early to ensure your place, and look out for details of more forthcoming events at www.epicbrasseries.co.uk.

Opening times: Epic' Brasserie: Monday to Saturday for lunch and dinner; Sunday for lunch only

Epicurean Restaurant: Tuesday to Saturday for lunch and dinner Reservations 01527 871929

Serves 4 persons

4 10oz shin of beef pavs

1 bottle red wine

4 bay leaves

4 sprigs fresh thyme

1 bulb garlic, split in half

4 pints beef stock

4oz beef dripping

2oz plain flour

Salt and freshly ground white pepper

4 carrots, peeled and chopped

2 onions, peeled and chopped

3 leeks, chopped

3 celery stalks, chopped

2oz tomato puree

2oz butter

1. Put the beef shins in a deep container, pour over the wine, bay leaves, thyme and garlic and leave overnight to marinate

2. Drain the shins, season and coat the pieces with the flour

3. Heat a large heavy-based casserole pan on the stove

until very hot, add the dripping and seal the shins until

browned on all sides

4. Remove the shins and cook the vegetables and tomato

puree in the same pan until golden brown

5. Add the marinade and herbs, then the shins and finally

the stock to cover

6. Preheat the oven to 200C/400F/Gas 6

7. Bring the liquid to the boil and simmer gently on a low

heat for approx. 5 minutes, removing any impurities by

skimming the surface

8. Cover with a lid, place the pan in the oven and braise

for about 3 to 3 hours, then remove the shins and put

to one side

9. Pass the cooking liquids through a sieve into a clean

pan and reduce down by two thirds, then pass through

fine sieve once more and whisk in the butter to make the

sauce

10. To serve, place the beef shins in the centre of a plate

or bowl and pour over the sauce.

For the parsley mash:

Makes 4 portions

1lb Cara or King Edward potatoes

2 fl.oz milk

4oz butter

Half bunch flat leaf parsley, chopped

Salt and ground white pepper

1. Peel the potatoes and dice into 1 inch pieces, place in a

large saucepan and cover with cold water

2. Add a pinch of salt and bring to the boil, then simmer until cooked through

3. Drain the potatoes and push with force through a wire sieve

4. Place in a food processor with the butter and milk and blend in short bursts until smooth

5. Season to taste and finish with the chopped parsley

NB. Do not over-blend or the potato may be starchy and glutinous.

For the confit shallots:

This method cooks the shallots in their own juices and keeps them moist as well as keeping the flavour in.

Makes 4 portions

12 - 16 shallots

4 sprigs fresh rosemary

4 bay leaves

Sea salt

4 fl.oz olive oil

1. Preheat the oven to 200C/400F/Gas 6

2. Cover the base of an oven-proof dish with sea salt, to form a bed half an inch deep

3. Trim the roots off the shallots

4. Cut out two squares of foil and crimp three edges together to make an envelope

5. Lay the shallots in the foil pouch and cover with the oil and herbs, then crimp the final edge

6. Cook in the oven for approximately 2-3 hours until tender

7. Remove and serve still in the skin - you can brush a little of the cooking juices over them.