Oxtail & Guinness with 'hard food' a la Finley Quaye

I'm a red meat and dark greens man generally, although I greatly admire cruelty-free cuisine. Fresh horchata made from tiger nuts has to be one of my favourite drinks and I am also very keen on acai and graviola. I'm well into African, Persian, Asian, West Indian and South American cuisine. I do a mean Carotte de Camberwell. I eat a lot of nori to counter any dairy intake as I am allergic to wheat and dairy products.

This is a lactose-free and wheat-free recipe that goes very well with boiled and steamed veg – "hard food". There's strictly no added salt – and the only additives are in the Guinness. It's old school!

Serves 2

1kg oxtail
2 sliced shallots
500g haricot beans
500ml Nigerian Export Guinness (if possible!)
2 Scotch bonnet peppers

Place all of the above ingredients into a casserole dish and bake for 6-8 hours in an oven pre-heated to 140C/gas mark 1.

For the 'hard food'

4 slices of yam, peeled
4 slices cassava, peeled
1 slice plantain, peeled
4 handfuls okra

Boil the yam, plantain and cassava for 20-25 minutes. Top and tail the okra and steam them for 5 minutes. Serve together with the casserole – and Bob's your Marley!

Finley Quaye has a new album out early next year