HEAD BLOG

It most certainly is the weather for stews at the moment. Grey skies and a cold chill mean large pans bubbling with rich, dark meats and thick cut root vegetables. With that in mind it was perfect timing for there to be a market day at Hoghton Tower where I could stock up with lots of amusingly shaped vegetables which were covered in mud. 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…