Braised Short Ribs with Pumpkin and Maple Purée

It’s all about the simplicity of the two components and is comforting on many levels: falling-apart rib meat, lacquered with a reduced sauce, sitting on a silky-smooth roasted pumpkin purée that has hints of smoke and subtle sweetness from the maple syrup, finished with fried chilli and orange breadcrumbs, which creates a super-simple textural contrast to the dish. Look for beef ribs that have been cut through the middle of the bone, giving you slabs of short ribs that are easy to handle.