Country-style beef and lentil braise

Trim beef and chop into chunks. Toss in flour to coat, shaking off excess. Put half of the ghee in a large heavy-based saucepan. Heat on medium-high. Fry beef and bay leaves in 3 batches, until    sealed and well browned. Transfer to a plate. Set aside.

Put remaining ghee in the same pan. Fry vegetables and garlic for 5 minutes, stirring frequently, until softened. Add tomato paste and cook, stirring, until mixture begins to stick to bottom of pan. Pour in wine and boil rapidly for 5 minutes, until reduced by half. Return beef to pan. Reduce heat to low, fit the lid and simmer for 2 hours, until meat is tender. Season.

Add lentils and cook, covered, for a further 1 hour. Stir in kale, parsley and olives. Serve with wedges of pumpkin and a scattering of extra parsley leaves. Accompany with bread, if desired, to mop up juices.