This is an unrepentantly indulgent comfort food dish which balances melt-in-the-mouth beef with creamy, cheesy, potato and lightly sautéed mushrooms. The natural astringency in the reduction sauce from the braise plus the light vinaigrette on the mushrooms really lifts the dish and stops it being way too heavy. Roquefort loves beef but also brings a satisfying acidity which also helps balance the whole thing out. Ingredients: (Serves 2) 500g beef short ribs Marsala, a splash Onion, bay leaf for the braise Sherry, a dash 2 baking potatoes 100g Roquefort Double cream, to taste Mushrooms Herb oil (optional) Method: 1.  Get your braise on. The longer you cook this the more unctuous and delicious the end result. And because it’s a very low oven you can let it cook on its own all day whilst you do something else. In a heavy le creuset-style casserole dish/Dutch oven heat a tablespoon of oil until it’s smoking then add the ribs. Brown on all sides very well. Now throw in a chopped onion and bay leaf, and let …