Beef cheek and butternut broth in sourdough

Fruit and vegetables

50g/1¾oz dried porcini mushrooms
1 large onion, roughly chopped
1 butternut squash, peeled, de-seeded, cut into 5cm/2in chunks
3 tbsp chopped fresh parsley leaves, to serve

Tins, packets and jars

250g/9oz orzo pasta

Cooking ingredients

4 tbsp olive oil

Meat, fish and poultry

800g/1lb 12oz beef cheek

Other

2 litres/4¼ pints boiling water
1 large round sourdough loaf (the largest you can find)

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