I love Autumn. It’s something we don’t get in the same way where I grew up in Sydney. There the trees are mainly evergreens and the weather is great all year round. I mean, I’m not complaining about gorgeous sun and verdant greenery in the middle of Autumn but I love that moment in the UK when leaves start changing colour and the wind has just enough bite to make you feel cosy but not enough to make you feel cold. Autumn also brings a whole range of new ingredients that I love, wild mushrooms, perfectly ripe apples, juicy pears and encourages us to embrace the braise once again. All through the summer months the idea of a long braise in the oven is a total no-go. Houses are hot, appetites low and fresh produce is in plentiful abundance so why on Earth would you consider a long slow braise. But as the air turns cold and light thickens, the warm comforting aromas of an unctuous pot of mellow goodness gladdens my heart. People tend to overlook short ribs but they’re a brilliantly cost effective and totally delicious option. They are actually fantastic grilled like a steak but here I’ve braised them until totally tender with Middle Eastern spices, pomegranate molasses and dates for something that is possibly one of my favourite things that I’ve cooked this year.