Sunday, 31 July 2011

Sad but true....

I am getting excited because I've just ordered the new Rick Stein book Spain. I had a quick a look at the book the other day and I loved what I saw


So, Mr Postman please hurry........





Saturday, 30 July 2011

Fishworks Restaurant Review


I arrived at the restaurant 10 minutes early, only to find my friend  already there. Good timing -  a Hendricks and tonic arrived! Unfortunately it did not come with cucumber but lime, which is a shame, as Hendricks is so much better with cucumber. On the table was some bread with taramasalata, aioli and salsa verdi, which were very tasty. At first I did not recognise that it was taramasalata because it is normally pink and however what we were served was white. This made me think - why do we add food colouring when it clearly doesn't need it. It's the same with smoked haddock and cod- why dye it yellow? It doesn't do anything to the taste, anyway I digress.

The start of the meal didn't really begin very well, as we requested some more bread for the appetisers, but the waiter brought us everything outlined earlier. We asked why he brought a new portion and he said we requested it, but we would have to pay for it. We had explained we only wanted bread and eventually that's what we got. But by the time it arrived we had almost finished our starters and so no longer needed the bread.

I ordered the Fishworks starter plate, which was a small selection of their popular starters. It comprised of calamari, whitebait, fish cocktail and smoked mackerel pate, all of which were very tasty with the mackerel being the highlight. My friend ordered the razor clams with chilli and garlic butter- I wanted the clams as well but had a bad experience at another restaurant so decided not to. I was so wrong. My friend passed one over to try and it was perfectly cooked and very tender, not tough and chewy like my last experience. I also got a nice little warming from the chilli in the butter, which complimented the clams perfectly.

I followed this Devon ray (which was stingray) with capers and black butter. The fish, was again, very well cooked, nice, moist and was easy to remove off the bones, but was spoiled by being drowned in the black butter. My friend ordered lobster, which he said it had been cooked earlier and then reheated and when you are paying £26 you would expect it to be cooked fresh. My friend guessed it might be previously cooked because when he ordered he was asked if he wanted the lobster hot or cold.

The best part of the restaurant was the staff. Although we had the little hiccup to start with, that was the only thing they got wrong. They were polite, friendly and always smiling and it's nice to have a little banter.

I found the restaurant from the Tastecard website, (see previous post) and was pleased to get 50% discount on the food, because I would have felt a little cheated if I'd paid the full price. I love seafood restaurants and I would try Fishworks again, but will try other places first.

As if to prove my earlier post on the Taste card, we saved £37 on the bill, so even if you bought the card membership at full price, you would have made back over 50% on that one sitting.


Thursday, 28 July 2011

Tastecard

If you are like me and enjoy going out to restaurants a lot, you might be interested in purchasing the Taste Card. It's a membership scheme that provides discounts at restaurants that have joined the Taste Card scheme. Even if you don't go out that often purchasing the card at the right time you can save a lot of money- afterall Tastecard offer membership at half price at certain times of the year, and often offer one month trials for free! I purchased the card for my partner for Christmas (which is a great gift), as they had a half price promotional offer on. This meant the card had paid for itself on the first restaurant we visited.

The deal offered is normally 50% off the food bill or 2 for 1 on starters and main courses. There are restrictions on the amount of people who can dine together with restrictions on Fridays and Saturdays, but some restaurants offer deals 7 days a week, so it's always good to check the website first. If you have an iPhone you can download the app, which is very handy to have, as most places request that you book in advance stating you have a Taste card. On more than one occasion we were in a particular area and found a restaurant on the app. We then rang the restaurant, booked a table and turned up 10 minutes later, even though we were just around the corner.

You are restricted to the places that have signed up to the scheme, but with over 5000 restaurants you are going to find more than enough restaurants- just check out the website for more information. We have found restaurants located within Hotels will accept the card on Fridays and Saturdays. But, be prepared to be in the place on your own- often these restaurants aren't busy. When we have been to places in hotels we have booked a table for 6-8 people and with 50% this can be a big saving. It is also very nice to have a restaurant to yourself because you can't offend anybody if you get a little drunk ;-)

Their website is very easy to use and has all the relevant information you need on how use the card. You can also leave reviews on any restaurant, but be advised, we have written both positive and negative reviews, but it appears only the positive ones where published.

For more information go to their website at http://www.tastecard.co.uk/

Wednesday, 27 July 2011

Stuffed Lambs Hearts

Stuffed Lambs Hearts

This dish is beginning to become a standard dish, but it's not one to have too often as it's very high in fat. If you have never tried hearts, don't be put off because they a incredibly tasty with a great meaty bit. If you eat liver or kidneys then you will be able to eat hearts, they are not as strong-tasting, and because this dish takes a long time to cook it is very tender.

I'd bought some hearts in the price-reduced section – one of my favourite sections in any supermarket – and although my mum had cooked them before, I hadn't. So I Googled for a recipe and the ones I found where all roughly the same. I picked a recipe and whilst following it, I decided to slightly amend it as I didn't want to throw anything away.

2 lambs hearts
450g packet of sage and onion stuffing
1ltr of stock – I used chicken, but beef would have been fine.
(serves 2)

Preheat the oven to 180C

Make up the stuffing as listed on the packet. I could have made my own, but the packet mixes are just as good. This is afterall just a basic evening meal and not a “special dish”.

Cut away any excess fat and any tubes and place the stuffing inside the hearts (there will be some stuffing left over).

Put the hearts in a casserole dish and pour in the stock. Add the left over stufffing into the casserole dish and then place in the oven.

I cooked the hearts for over three hours, keeping an eye on them and turning down to 160C.

I served them mashed potatoes and some vegtables.

Adding the left over stuffing was not in the original recipe and added great texture and flavour to the dish.

Tuesday, 26 July 2011

Chilli Con Carne

I read recently that although most people buy recipe books they still have a set of standard meals that they cook frequently. Chilli Con Carne is one of mine and I have a set recipe I work from. I recently read that the version of Spaghetti Bolognese we tend cook in the UK is not based on the original version that comes from Bologna. So, I wondered if there an “original recipe” for chilli.

Well, after looking around, all I can say is wow. There are a lot of different versions of the dish. I also noticed that there are different versions depending on which country you are in, but there are common ingredients:

mince beef
onion
garlic
chilli (powder or fresh)
cumin
tomatoes (tinned, fresh or purée)
red kidney beans

However in other recipes people have added red pepper, Worcester sauce, celery, red wine, coriander, oregano, cannellini beans – in fact it appears you can add almost anything and as long as it has the “coomon ingredients” you can call it chilli con carne.

Below is my version of this dish, but I've have added a few websites with different versions. It also appears there are chilli con carne associations which I have also added.

300-500g mince beef
olive oil (for frying)
1 medium onion chopped
1 clove of garlic chopped
1 or 2 fresh chillies (depending on how spicy you like it)
1 tablespoon of cumin powder
1 teaspoon of coriander powder
400g tin tomatoes
1 tablespoon of tomato purée
beef stock
400g tin red kidney beans
salt and pepper

Fry the mince beef until brown then drain the excess fat. In another pan heat the oil and add the onion and cook until soft, then add the garlic and chilli. Fry for a few minutes.

Add the cumin and coriander powder and cook for a few more minutes, then mix in the mince beef. Add the tin tomatoes and kidney beans, together with the beef stock (I haven't said how much to add or the type, as stock can come in many different versions e.g. liquid/ cubes). Then add any seasoning you require, but be aware there is salt already in the stock.

I find that the longer you cook this dish the better it is, but I know that there could be time restraints but you should cook this for at least 30-40 minutes. I have even been known to cook this for three hours, (on a very low heat), cool it down, place in the fridge and have it the next day.


Here is a good a more blog on the Guardian website

Wikipedia's chilli con carne entry

Chilli groups in the United States

Wednesday, 20 July 2011

Website for British ex-pat

Whilst I was looking around a few food websites today, I came across www.allbritishfood.com

An easy website to navigate with a very simple layout with an extensive list of recipes from around the Isle. It not only has the traditional, cottage pie etc, it also has some unusual ones, like fidget pie and clapshot as a couple of examples.  I will be trying some of these out and will let you know the outcome



So if there are any British ex-pats that are missing home, then take a look and enjoy and remember that great British summer - WET........

Chicken and Hunter Sausage Pasta

Although I have loads of cookery books, I have a few standard recipes (which I bet we all have) and this is one of them.

2 chicken breasts (thighs are better as they have more flavour, but you must skin and remove bone
2 hunter sausages (if you cannot get any smoked sausages such as kabanos)
onion (sliced)
clove of garlic
frozen peas
crème fraiche
salt and pepper
pasta

Cut the chicken and add to a frying pan and cook until golden. Add the onions and garlic and cook until onions are soft. When soft add the hunter sausage and the frozen peas and cook for another 5 minutes. Then add the crème fraiche and cook gently, making sure you don't have the temperature to high as the crème fraiche will split. If, whilst cooking, the sauce looks to thick, use the water from the pasta. Also add seasoning to taste.

Once you have added all the ingredients cooki the pasta as directed on the packet. I also think dry pasta is much better than fresh, as it has more bite. Also pasta should be served al dente and with fresh pasta you cannot do this. I also find wholemeal spaghetti best, but normal spaghetti or linguine is fine.

Sunday, 17 July 2011

Mediterranean Cod

In the section on my blog, about me, I state that I don't make up my own recipes, but guess what, this is one that I created. It's very fresh, light and very healthy and I have a feeling is going to become a favourite.

serves 2

2 pieces of cod (actually most fish will do)
olive oil
20 cherry tomatoes
1 courgette
1 red pepper
black olives
capers (not in salt)
fresh tarragon
salt and peer

Slice the courgette and red pepper and place in a casserole dish with the cherry tomatoes and mix in the olive oil, tarragon, salt and pepper. Place, with out a lid, in a pre-heated oven of 180C and cook for about 15 minutes. Then lay the cod on top of the vegetables, put the lid on and cook for another 10-12 minutes, then add the olives, capers and add some more chopped tarragon and cook for a further 10  minutes. Then, my favourite part – serve and eat....

I server this with new potatoes and asparagus.

Caramelised Onion and Goats Cheese Tart

I went to Milton Keynes on Saturday 16th July, to see some friends. It was a great evening with good food, good wine and great company. The starter our hosts made was a caramelised onion and goats cheese tart which was very tasty and so I acquired the recipe. As we were just discussing the the ingredients there are no measurements so you need to judge it yourselves. Susie, our host, used 1 red onion for 1 person and had plenty left, which once caramelised will keep for up to 5 days in the fridge. If your not comfortable creating this dish without accurate measurements see the links below. They are not the same as this, but you can just add the pesto and sun-dried tomatoes. But I say go on try it without measurements and make your own version........


puff pastry
red onions
butter
sugar
pesto
sun-dried tomatoes
goats cheese
egg (mixed for

First you need to caramelise the onions and they need to cool down, so make a few hours before. Slice the onions and put in a pan with a large knob of butter. Cook for a few minutes then add sugar and cook for between 15-30 depending on how caramelised you want the onions to be. Once done (the onions should be nice and soft) take off the heat and allow to cool down.

Roll out the pastry until is is roughly 5mm thick and cut into single portions, if you are doing it for a starter or leave whole if you want a main course. With a sharp knife score around the edge of pastry, about 1cm in to create a boarder, being careful not to cut all the way through the pastry. Brush the mixed egg around the border. Spread some pesto in the centre of the pastry and place the caramelised onion on top, again leaving an edge so the puff pasty can raise whilst cooking. On top of the onion place some chopped sun-dried tomatoes and then the goats cheese.

Cook in a preheated oven at 180C until cooked, which will take between 10-20, keeping an eye on ensure the pasty rises and doesn't burn.

You can also add some toasted pine, also if you don't like goats cheese you could always use a mild blue cheese, brie or camembert



Saturday, 16 July 2011

Bacon Sandwiches

Why do bacon sandwiches smell so good.  I am sitting on the sofa and had my sensible breakfast (see previous post) at 0800, it is now 1148 and not really time for lunch - and my partner is eating a bacon sandwich and it is making me VERY hungry......I am going to have to have one now.......

Actually for a even better sandwich you should  add a fried egg (sunny side up), and it is called an egg banjo.......hmmmm



Full Loch Fyne Restaurant Review

When I arrived at the restaurant in Covent Garden, London, my friend was already there and on the table was a chilled bottle of champagne! Trust me that was a first and was the start of a really good lunch.

Unusually both myself and my friend ordered the same starter and main course and so we ordered 12 oysters followed by the special of day- a dish of cod wrapped in parma ham on top of Cornish squid, tomatoes and courgettes.

The oysters were fresh and tasty, though some were a little small and we were given the usual condiments of Tabasco, shallot vinegar and lemon. Unusually they also provided a dressing of oil with chopped red and green chillies. It was nice, but being old school I preferred the shallot vinegar. What I really appreciated was the chef had cut the oysters away from the foot, so they were very easy to eat. They were also very fresh and had the great taste of the sea.

The cod dish was incredibly well cooked. In fact I have never had cod cooked so well, however it was a very small piece. I know cod isn't cheap these days, as it can't be farmed like other fish, but I thought it was a liberty to charge £19 for it! The squid, tomato and courgette was clean and fresh tasting, which complimented the cod, although the sauce was a little salty for me – see previous blog called Salt or not to Salt, regarding my obsession with this seasoning :-)

For a restaurant chain I was pleased to see there was a decent space between the tables, so we couldn't over hear other people's conversations. Also our waiter was polite and friendly without being intrusive. He ensured our glasses where always full, without rushing us to drink more so we would buy another bottle.

I would definetly go back for lunch again and would recommend the restaurant.


Date visited 15 July 2011

Friday, 15 July 2011

Admission of Salt

Wow, I didn't realise I had such influence. Whilst watching Rick Stein's new programme on BBC 2 last night, Rick Stein's Spain, he admitted that maybe he uses to much salt. :-) hahaha.

If you want proof you can watch it again from the BBC iPlayer, it will be available until Thursday 21 July


It was Rick at his best and you can see that he has real passion for food, even for the most simple of dishes.

BREAKFAST


One meal of the day I can't get excited about is breakfast. Although I don't miss my first morning meal, it is always a struggle on what to have. Although there is really only one breakfast to have and that is the Full English. Unfortunately you cannot eat this on a daily basis because it is not very healthy. There is no recipe for a Full English, but can contain any of the following; Bacon, Sausage, Black Pudding (one of my favourites), White Pudding, Baked Beans, Grilled or Tinned Tomatoes, Mushrooms, Eggs (scrambled or fried), Hash Browns, Toast and Tea. Hmmm listing all those things has made me hungry and I've just had my sensible breakfast (more about that soon). There are healthier versions of the Full English, but they aren't the same.
Also the Full English is the prefect hangover meal so you can understand why it is so popular in the UK :-)

This clip shows you how to make a Full English Breakfast


As I try to keep fit, I need a breakfast that will help me sustain my stamina. I am not a fan of shop bought cereals and muesli (too much salt, sugar and expensive) so I decided that I would make my own. However what ingredients to put in it and after many versions I have finally created what I think is a healthy breakfast. The ingredients I have listed below make a batch that lasts about two weeks. Just mix them altogether and place in a air tight container.

500g Rolled Oats
100g Oat Bran
75g Mixed Seeds
100g Dried Cranberries
100g Dried Blueberries
100g Rye Flakes

I put an amount in a bowl and add soya milk. In the early days I used to have it with cow's milk, but decided that soya milk is healthier. It wasn't easy to change over to soya milk as it has such a different taste and it took some time to adjust to. But I believe in the adage, 'after eating something you don't like 11 times you will get use to it' and that is exactly what I did with soya and now very rarely have cow's milk. I have also done this with other foods that are good for you and it really does work.

Eating this everyday can and does get a bit tedious so I mix this up during the week with different dishes. Beans on Toast (I add tabasco sauce to give a kick), Smoked Salmon with Scrambled Eggs (this can be expensive so I buy the cheap trimmings) and of course the Full English ;-)

Thursday, 14 July 2011

Pumpkin and Spilt Pea Tagine


I was a vegetarian for over 12 years, but could not resist roast chicken and ended up eating meat again. However I decided it was time to start eating more vegetarian meals. So I was scanning through some books and came across one that very much appealed to me. It was a dish called pumpkin and split pea tagine. It had some of my favourite spices and I just love split peas.My only concern is that pumpkin is not in season and wondered what I could use instead. So, after a bit of thought I realised I could use Butternut Squash. Unfortunately there was another problem; I am not a fan of Butternut Squash, but hey, I like the dish and so thought why not try it out and see how it goes. Guess what, it was great but then it was a recipe from Australian Woman's Weekly again. Try it out and see what you think.


Here is the recipes:

200g (1cup) green split peas – I used yellow split peas which were just a s good
olive oil
1 Medium Onion chopped finely
2 cloves of garlic crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoon ground ginger
1 teaspoon sweet paprika (I used normal paprika)
1 teaspoon of ground allspice – I had allspice seeds and ground in a mortar & pestle
1kg pumpkin (but as I said earlier I used butternut squash)
400g tinned tomatoes
250ml (1 cup) water
250ml (1 cup) vegetable stock
2 tablespoon of honey (I didn't use it as didn't have any)
200g green beans timed and chopped coarsely
large handful of chopped coriander

  1. Cook the split peas in boiling water until just tender, rinse under cold water and drain – IMPORTANT – read package label as they might need to be soaked over night
  2. Meanwhile heat oil in large saucepan, cook onion stirring until softened. Add garlic and spices, cook, stirring for about 2 minutes or until fragrant. Add pumpkin (or butternut squash) stir it in and coat in the spice mixture
  3. Stir in the tomatoes, water and stock, bring to the boil and simmer for about 20 minutes (if using butternut squash cook for about 40 minutes) or until just tender. Stir in the honey (if using), green beans and split peas. Simmer uncovered for about 10 minutes or until beans are just tender. Remove from heat and stir in coriander.
  4. I served with Couscous which I added lemon juice and chopped coriander to.

If you like this recipe you can get the book at


I have tried several other recipes from this book, such as tomato,olive and radish salad, chicken chermoulla, coriander and chilli grilled chicken fillets and my favourite chicken, cinnamon and prune tagine (even though I am not a fan of fruit in savoury dishes)

Honey Bees



What an mad 30 minutes I've just had. I have two bee hives in my garden, which we are suppose to be keeping so we can have some honey - not that we've had any after 3 years - but that's another story.


My neighbour just came around to say there where thousands of bee flying around his garden, so went outside and he was right (not that I was expecting him to be wrong).

So I went out around the back of his garden and there they were; thousands of bees flying around . Swarming is when the old queen flies off with a load of her bees to start off a new colony. The bees would have made a new queen from a worker bee larvae by feeding it royal jelly.The new queen then will leave the old hive, mate and then start a new brood in the old hive. Unfortunately without humans, it's very difficult for them to survive, so luckily I was able to get in contact with the British Bee Keeping Association and they just sent two guys around to come and take the swarm away.

If you're interested in starting Bee Keeping and maybe getting some honey, visit the British Bee Keeping Association at http://www.bbka.org.uk/ - ps, if you do keep bees and you've got some honey – send me some :-)

If Interested in Bee Keeping and maybe getting some honey visit – the British Bee Keeping Association at http://www.bbka.org.uk/ - ps, if you do keep bees and you've got some honey – send me some :-)

Wednesday, 13 July 2011

Changes In The European Fisheries Policy


Let's hope the politicians in the European Union get it right - though I'm not holding my breath as too many countries have too much self interest for anything decent to come out of the review. However, we can hope they manage to get "discarding" stopped. This is where fish that is not allowed in the fisherman's allowance are thrown overboard although the fish are already dead. At least the seagulls get a good meal out of it!


I am no politician and don't admit to knowing a great deal about fishing in European waters, but I do know something needs to be done to save fish stocks. I am aware that fisherman are allowed an allocation of an amount of fish they are allowed to bring back. For example, a fisherman is allowed to catch one metric tonne of cod, with each fish having to be of a minimum size. Anything that is too small or is not cod has to be thrown back into the sea. A suggestion I read recently is to allow fisherman to bring back all that they catch. So if their cod allocation is one metric tonne and they bring up a tonne of fish, though not all cod, then they are allowed to bring everything back and are permitted to sell it. Although this is very simplistic at least they can work a policy around this.

If you want more information you can go to the European Fisheries website at

Salt Or Not To Salt - A Personal Thought

Okay before I start I have to say in my view that there are some things where salt has to be used- chips , roast potatoes and when roasting chicken or pork (sprinkle salt on the skin) All are enhanced by the use of salt. But apart from that I can't think of anything else that you need add a lot of salt to. It is a matter of personal taste afterall, however have we used salt for so long that our tastebuds can't live without it? In my view no. But as with all things the use of salt must always be used in moderation.

I decided I needed to cut down on my salt levels, because I used to be very sedentary, due to on- going back issues and kept reading how to much salt could cause high blood pressure which may lead to other complications. So after a few years of cutting down on salt I now find going out to restaurants and eating prepared food, painful as they can use too much salt.

Do we really need to put salt in a pan when boiling vegetables? I am aware that adding salt to boiling water increases the water temperature, and that most of the salt is thrown away when you sieve water, but you can still taste the salt. At the end of the day every food has it's own unique flavour, so do we really need salt to bring it out? Would you spray an additive, like paint on a beautiful flower, or even add an aroma to it? No! So why add salt to a beautifully prepared meal? Also I keep reading that when boiling pasta you should add salt – why? It tastes okay without it.

I love watching cookery programmes and the amount of salt some chefs add is amazing. My favourite chef , who I love watching on TV, is Rick Stein, but I shudder when I see the amount of salt he adds to his dishes. I will admit that adding some salt can help to enhance the flavour but do we need to add so much and add it to everything? There are other seasonings available- lemon, herbs, spices....

I recently went to a Scandinavian restaurant in West London called Madsen, which is a nice looking restaurant and the staff very pleasant. I know that the food I ordered was naturally salty, like Gravlax for my starter. However, my main course of Cod and Haddock fish cakes (not smoked fish) had far too much salt added to them. They are also sprinkled salt over the top. After a couple of mouthfuls I had to send it back because it was like having a mouthful of seawater. Even my partner agreed (and he is not as fussy as me) that it was too salty. The staff where very polite and arranged a new plate of fish cakes,which was much better. But my taste buds were still high from salt so couldn't really enjoy the meal. When paying almost £100 for a meal for two, even with a Taste Card (more about that on another blog) I shouldn't have to complain about salt.

Another pet hate is salt on a restaurant table, surely if the chef has seasoned the meal as he/she sees fit, you shouldn't need to add salt because that is how they want it to taste. I have noticed that a few restaurants are no longer putting salt on the table. I wonder if that is because of what I have said about chefs using the correct amount of seasoning.

In the UK people who eat pre-made bread are probably unaware that their salt intake has reduced by about 10%, because the government requested that bread makers reduce the amount salt they add! 

If you want more information regarding health issues regarding salt please visit the link below.


Also the BBC has a great Recipe page http://www.bbc.co.uk/food/recipes

.

Veal (Beef) with Parsley and Capers


I love slow cooked food and last night I cooked Veal with Parsley and Capers. The recipe comes from the wonderful book The Australian Woman Weekly (AWW) book called, of course, Slow Cooking. This was the first time I had used this book, although I have several other AWW publications and would highily recommend them.

I had to modify this recipe because I do not have a slow cooker and I couldn't get any bacon bones. Also I have an issue with veal, which I will discuss in another posting. So instead of veal I used beef stewing steak and smoked back bacon instead of bacon bones.(All in all a cheaper version as it's going to be cooked for so long)


Directly below are the instructions from the book and underneath that are the modifications I made


This Serves 6

1.2kg (2.5lbs) boned veal shoulder (or beef)

50g (½ cup) plain flour

60ml (¼cup)Olive Oil

8 Shallots

375g (12oz) button mushroom

250ml (1 cup) dry white wine

4 bacon bones

250ml (1 cup) chicken Stock

4 bay leaves

120g (1 cup) frozen peas

3 tablespoon (1 cup) chopped fresh flat-leaf parsley

1 tablespoon rinsed, drained baby capers

2 teaspoon finely grated lemon rind

2 cloves garlic, chopped finely

Coat veal in flour; shake off excess. Heat 2 tablespoon of oil in large frying pan; cook veal, in batches, until browned all over transfer veal to 4.5 litre (18 cup) slow cooker.

Meanwhile, peel shallots, leave roots intact. Heat remaining oil in same pan; cook shallots and mushrooms, stirring until browned. Add wine, bring to the boil; boil uncovered until reduced by half.

Add bacon bones (or two rashers of smoked back bacon as I did) stock, bay leaves and shallot mixture to cooker and cook covered for 6 hours (see my note below).

Discard bacon bones (no need if just using bacon of course!) and bay leaves. Stir in peas, parsley, capers, lemon rind and garlic and cook for another 15-30 minutes; season to taste.


As I wasn’t using a slow cooker, but a normal casserole pot, I had to keep an eye on the cooking to ensure it did not dry out and had to add water several times. I heated the oven to 180C for twenty minutes and then reduced to 140C for the rest of the cooking time.

Below is the link to purchase the Slow Cooking book and also the AWW website. Enjoy!