Beef and Beer casserole with mushrooms and rosemary

Nothing out of the mainstream here. Just a comforting casserole for one of the cold, stormy nights we’ve been having recently. Feeds two 350g braising steak Around 20 pickling onions or small shallots A small pack of button mushrooms, sliced or left whole according to size Two sticks of celery, finely chopped Oil – whatever you prefer, groundnut, vegetable or olive Flour Salt & Pepper 500ml of dark ale – my wife bought Wychwood Hobgoblin, but anything with a bit of body will do just fine 3 bay leaves A handful of rosemary leaves, stripped from their stalks Heat the...

Roast Pork with Onion Stuffing and Roasted Fennel

The ideas for this one came from a programme on the Food Channel (The People’s Cookbook or a similar title, and a recipe for roasted belly of pork in Jamie Oliver’s latest, Cook With Jamie that I cooked for friends on New Year’s Eve). It’s a simplification of both recipes and worked out really well as a way to pep up a piece of supermarket pork for Sunday lunch. Serves 6-8 hungry carnivores. Easily stretched further by increasing the veggies. 1.5-2kg boneless shoulder pork 2 onions, finely sliced Olive oil A handful of thyme leaves stripped from their stems 1...

Low(-ish) fat sausage casserole

Sausage casserole is one of those things I love to cook during the winter, and I think winter is definitely here. I bought some low-fat pork sausages and dry-cure smoked back bacon from Waitrose for brunch on Sunday; I used up the remaining sausages and bacon last night in what Sam said was an excellent sausage casserole. I agree, so I thought I’d share the recipe with you. For two 4 low-fat sausages 2 rashers of back bacon, most of their fat removed and cut into strips (not too small, or the bacon will get lost in the gravy) 3...

A failure. Chorizo and butter bean stew with garlic and thyme

While the black pudding was used in a successful dish, the chorizo found its way into a failure. The recipe came from Rick Stein’s Food Heroes, currently resident Chez Rosam courtesy of Worthing Library. The flavours just didn’t work. It may well have been because our chorizo from the market and Waitrose butter beans weren’t up to the standards of those from Rick’s food heroes, but there’s a nagging reminder in the back of my brain that, when I need a fish recipe, I usually skip over my Rick Steins in favour of Leith’s Fish Bible. Maybe I don’t get...