Ingredients

• 2 litres/4¼ pints boiling water
• 50g/1¾oz dried porcini mushrooms
• 4 tbsp olive oil
• 800g/1lb 12oz beef cheek
• 1 large onion
• roughly chopped
• 1 butternut squash
• peeled
• de-seeded
• cut into 5cm/2in chunks
• 250g/9oz orzo pasta
• 1 large round sourdough loaf (the largest you can find)
• 3 tbsp chopped fresh parsley leaves
• to serve

Directions

• Pour the boiling water into a large bowl and add the porcini mushrooms. Set aside to infuse for 20 minutes.
• Meanwhile
• heat the oil in a frying pan over a medium heat. Brown the beef cheek on all sides for 3-4 minutes
• then transfer to a large lidded casserole.
• Add the onions to the frying pan and fry for 4-5 minutes
• or until softened and just golden-brown. Transfer to the casserole. Repeat the process with the butternut squash.
• Pour the porcini liquid and the mushrooms into the casserole and bring to the boil. Reduce the heat until the mixture is simmering. Half-cover the casserole with the lid
• then simmer gently for 3 hours
• stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
• After 3 hours
• tip the orzo into the casserole and continue to cook for a further 10 minutes
• or until tender.
• Meanwhile
• slice the top off the sourdough loaf and hollow out the inside.
• Ladle the broth into the empty sourdough loaf
• sprinkling over the chopped parsley to garnish.