Anybody who has spoken to me recently must be fed up with me moaning about the weather!

True to say, it has been cold, and I'm sure it must have been this cold before, but I can't remember it.

Maybe it's because of the sophisticated equipment we have today, especially in cars. My temperature gauge was showing minus 7.5 degrees the other night!

I always wondered why anybody would want heated seats in a car. Not any more!

One way of dealing with this, is filling up with good, hearty winter fuel. One of my favourite hot pots is oxtail, which is also very popular in the restaurant.

I read a magazine article on Monday which proclaimed that oxtail was enjoying a revival with top chefs.

Well, I'm sure that their older patrons will enjoy this nostalgic revival, but this old chef didn't let it die out in the first place!

This dish is currently on our menu - well received as ever - so here is the recipe:

Oxtail with white beans and bubble & squeak

Ingredients (Serves 4)

* 1.5 kgs oxtail, cut into joints

* 200g dried cannelini beans

* 50g diced carrot

* 50g onion

* 50g celery

* 3 crushed cloves of garlic

* 1 bay leaf

* 6 sprigs of fresh thyme

* 750ml beef stock

* 250 ml dry red wine

* 1 tablespoon of diluted arrowroot

 * vegetable oil for cooking

* salt and pepper

Method:

1) Soak the beans overnight in cold water.

2) Colour the seasoned pieces of oxtail in a thick bottomed pan, in the hot oil.

3) Remove them to an ovenproof casserole dish.

4) Fry the vegetables and garlic in the same oil, then add to the oxtail.

5) Tip off the excess fat, then de-glaze the pan with the wine, and add to the casserole.

6) Add the herbs and the hot beef stock. Stir in the arrowroot. Add the drained beans and cover with a lid.

7) Place into a pre-heated oven at gas mark 2 or 150ºC for two-and-a-half to three hours.

8) When cooked, skim off any fat from the top, season to taste, and serve with some little bubble and squeak cakes, made by mixing cooked cabbage, mashed potato and a couple of egg yolks, shaped into little cakes and shallow fried. (Email me at terry@ friendsrestaurant.co.uk if you want a more detailed recipe)

Terry's tip: The dried beans can be replaced by the cooked, canned variety. Just put them in at the end of the cooking process instead.