This old school pub classic is like being wrapped up in your warmest, fuzziest blanket. White beans and tender chunks of beef are roasted and cooked in stock, wine, tomatoes and a bevy of herbs, spices and aromatics, then served atop a bed of steamed red potatoes. Alongside, roasted Brussels sprouts are tossed in a bright balsamic-maple-herb dressing, while garlic-roasted carrots and chopped scallion finishes the dish.

Ingredients: Red potatoes • Brussels sprouts • Top sirloin steak • Water • Carrots • Olive oil • Green cabbage • Navy beans (navy beans, water) • Brown stock (veal broth, carrot, onion, tomato paste, celery, leek, garlic, spices) • Diced tomatoes (tomatoes, tomato juice, calcium chloride, citric acid) • Spanish onion • Carrots • Celery • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Cabernet wine (sulphites) • Parsley • Tapioca starch • Sugars (maple syrup) • Green onions • Garlic • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium EDTA) • Balsamic vinegar (wine vinegar, cooked grape must, sulphites) • Black pepper • Sea salt • Thyme • Rosemary • Baking soda.