Rich with gut-boosting collagen, this slow-cooked oxtail dish is brought to you by James Hearfield, Head Tutor at the Daylesford Cookery School.

Slowly cooked for 5 hours with fresh thyme and homemade bone broth, James likes to serve it with well-seasoned buttered greens and a delicious Parmesan polenta.

The perfect warming dish for cold wintry days or alternatively, make in the summer and pull the meat from the bone to turn into burgers or a delicious filling for pasta.

Find the full recipe here http://daylesford.com/cookeryschool/r...

James and his team teach a wide range of courses at the Daylesford Cookery School covering everything from half day butchery courses to, artisan bread making courses, healthful spa and cookery days and even courses for young children and teenagers too. You can find their full range of courses here http://daylesford.com/cookeryschool/e...

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