HEAD BLOG

This is very easy as everything goes straight into the pot (no messing around softening vegetables or browning meat).
I don’t believe in measuring ingredients as everyone’s taste is obviously different, so here is a rough guide.
Ideal to leave in oven or slow cooker for a few hours and just get on with other stuff rather than slaving over a stove. Read more…

It doesn't lend itself to high-falutin' presentation but it sure does taste good

Autumn is my favourite season. It’s the time of year when I can start cookinjg up stews and casseroles (what’s the difference between those anyway?) and get thick, crusty bread onto the table and even start thinking of mulled wine. It’s the time of year you eat for comfort and can’t, in all conscience, buy salad.

This weekend I decided to put my feet up and let others do the cooking. My wife searched through the books and came back with this recipe which we ate over two evenings and cried a little when the pot was empty. It’s beef and red pepper and you’ll love it. Unless you are vegetarian. Read more…