Set the oven at 180C/gas mark 4.

Melt the butter in a large casserole - one to which you have a lid.

Cut the beef into four pieces, each nicely seasoned with salt and black pepper, then lower into the lightly sizzling butter.

Let the meat colour on one side then turn it over.

Peel, halve and thinly slice the onions while the meat browns.

Once it has coloured, remove the meat to a plate and lower the heat.

Add the onions to the pan, with the leaves from the thyme sprigs, keeping them over a low to moderate heat until the onions are soft and a very pale gold.

Stir in the flour and leave until it is the palest biscuit colour, then pour in the beer.

Once the sizzling has subsided and the sauce is approaching boiling point, return the beef and its juices to the pan and turn down the heat.

Season with salt and black pepper, add bay leaves, cover with a lid and place in the oven.

Leave for a good hour to an hour and a half, then lift the lid and stir in the redcurrant jelly.

Check the seasoning, adding salt, pepper or redcurrant jelly as you go.

Serve with mashed potatoes and the following apple sauce.

For the apple sauce: Peel the apples, then core them, and cut them into rough chunks.

Put them in a saucepan with a little water and the knob of butter and bring to the boil.

Turn down the heat, cover with a lid and leave to cook to a sloppy mass.

Sweeten with a little caster sugar, add the cinnamon and beat with a fork or wooden spoon till smooth.

For the Belgian endive: Melt a thick slice of butter in a heavy bottomed pan.

Remove any imperfect leaves from the endives, then place each whole head in the pan, tucking them in so that they fit snugly but have room to turn.

Put the lemon juice, a teaspoon or two of sugar, salt and a teacup of water into the pan.

Cut the parchment paper to fit the diameter of the pan and place it on top of the endive.

Cover the pan with a lid.

Let the endive cook over a moderate to low heat for half an hour, turning occasionally, till soft to the point of a knife.

Remove the parchment and turn up the heat so the liquid starts to evaporate.

After 5 minutes the endive should be glossy and the pan juices sweet and syrupy.

Add the chopped parsley, remove and serve.

For the hot chocolate: Break the chocolate into pieces in a small, heatproof basin.

Place the basin over a small pan of simmering water.

Leave the chocolate to melt slowly - ignoring the temptation to stir it.

Warm the milk in a pan, and as it starts to come to the boil, pour a little of the milk into the chocolate and stir gently.

Pour the remaining hot milk in, stirring until completely smooth.

Pour the hot chocolate into small cups and add a spoonful of cream to each one.