We catch up with Josh Eggleton who, despite recently launching the fabulous Chicken Shed at Wapping Wharf, revitalising local watering hole The Kenny and creating a new festive taster menu for The Pony & Trap, spared a moment to share some of his Great British Menu recipes…

Oxtail ragout (feeds 4-6; takes 4-6 hours)

“This dish is from the main course I created on the show this year. It was served as part of an ensemble with various components but it can also stand up really well on its own. This is a beautifully simple dish using equal quantities of oxtail and red grapes cooked low and slow in the oven. You can make it a rustic affair with some fresh bread, wet polenta or roasted potatoes in winter.”


  • 3kg oxtail
  • 3kg red grapes
  • 500lml water mixed with 500lml red wine
  • 10 black peppercorns
  • 1 tsp yellow mustard seeds
  • 2 sprigs rosemary
  • Maldon salt
  • 100g celeriac/turnip, 5mm dice
  • 1 carrot, 5mm dice
  • 1 stick of celery, 5mm dice
  • 1 stick of celery, 5mm dice


  1. Preheat the oven to 140°C. Wrap the rosemary, peppercorns and mustard seeds in a piece of muslin and tie closed with string to create a sachet.
  2. Put the oxtail, grapes and sachet in a roasting tray. Bring the water and red wine to the boil in a pan and then pour over the oxtail and grapes.
  3. Cover with a baking paper cartouche and then tightly cover with aluminium foil. Place in the oven until tender – about 5 hours.
  4. When cooked, put the meat and grapes in a colander. Remove the grapes and put them through a moulin, then add them to the cooking liquor in a pan and reduce until the desired consistency is reached. Discard the sachet.
  5. Gently pick the meat off the bones; discard the bones. Mix the meat into the reduced sauce and check the seasoning.
  6. Gently sauté the diced vegetables in the butter with a pinch of salt for about 2 minutes – do not colour. Drain off the butter.
  7. To serve, spoon the hot oxtail into a copper pan/ramekin and garnish with the diced vegetables. 

Follow Josh’s latest ventures at @josh_eggleton, or to book a table at his restaurant visit theponyandtrap.co.uk

Still hungry? Take a look at Josh’s recipe for Hake Fish Cakes

Josh Eggleton