Comfort-casseroles from TV chef Simon; Chef 's Special: Janet Tansley speaks to Simon Rimmer about the new menu he has created for the Women's hospital in Liverpool.

Byline: Simon Rimmer 

TV CHEF SIMON RIMMER may often be known as a vegetarian cook but he knew exactly what patients at Liverpool Women's hospital would want when it came to meat dishes.

The Birkenhead-born star of Something For The Weekend was drafted in by the hospital to devise a delicious new menu.

And his mouthwatering beef bourgignon and flavoursome chicken cacciatore tick all the boxes when it comes to comfort food, as well as incorporating nutritious and wholesome ingredients.

Simon, 46, says: "For both the beef bourgignon and the chicken cacciatore, keep the meat nice and chunky in order to keep the moisture in.

"The vegetables give both dishes more texture and even more flavour.

"The research into these dishes was very important, the emphasis is on comfort food but both are very nutritious which is vital for all patients including new and expectant mums."

He adds: "These are hearty casseroles which can easily be recreated at home for all the family."

Beef Bourgignon Ingredients: (serves 4) 450g stewing steak; 400ml beef stock; 100g cubed smoked back bacon; 30g butter; 1 sliced onion; 2 large carrots; 6 celery sticks; 30g flour; 375ml red wine (or non alcoholic cooking wine combined with 1tbs balsamic vinegar); sprig of fresh thyme; 2 cloves sliced garlic; 2 bay leaves; ' tsp salt; ' tsp black pepper.

Method: Fry the bacon gently for 5 minutes, don't let it burn. Remove from pan.

Season the beef then cook until browned and remove from pan.

Fry the onion, carrot, celery and garlic until soft. Put the beef and bacon back in the pan, sprinkle with flour, cook for 2 minutes.

Add the wine and herbs and ladle in the hot stock until the beef is covered. Bring to the boil, then turn right down, half cover and let it gently simmer for 30 minutes.

Serve with boiled rice or new potatoes and fresh seasonal vegetables.

Chicken Cacciatore Ingredients: (serves 6) 1 kg chicken breast diced; 50ml vegetable oil to fry; 75g flour; 2 onions, sliced; 2 cloves garlic, crushed; 800g ripe tomatoes; 30g tomato puree; 2 sprigs rosemary; 1 bay leaf; 100ml white wine or cooking wine; 150ml chicken stock; 15ml red wine vinegar; ' tsp salt; ' tsp black pepper. Method: Season the flour and roll the chicken in it.

Heat the oil in a hob-proof casserole dish and fry the chicken to brown on all sides. Remove from the dish.

In the same dishpan fry the onion and garlic until soft (10 minutes) on a low heat.

Add the tomato puree and cook for five minutes. Add the tomatoes, herbs, wine, stock, vinegar and bring to the boil before simmering for 20 minutes.

Put the chicken back in, pop on the lid and cook slowly for 30-40 minutes.

Add some parsley and serve with plain boiled rice.

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Hearty meals: Simon Rimmer has created dishes, like the chicken cacciatore, above and a beef bourgignon, inset, which are healthy and tasty for the top city hospital