Spicy Beef and Mushroom Stew,

 Minced beef (ground beef) browned for about twenty five minutes, before water and beef stock was added. Plus diced purple onion, haricot beans (pre-soaked), button mushrooms, Madras curry powder, tomato puree, and red chilli. 

Served with pre-prepared potato.

Ras el Hanout Beef and Bean Curry with diced Garlic

Beef and Bean curry with Ras el Hanout seasoning and diced garlic. Based on an earlier meal with well tenderised beef. 

The beef was cooked with diced leek. Served here with additional spring onions, plus Oregano.

 

Polish Garlic Sausage Breakfast

Slices of Polish garlic sausage slow cooked in a skillet, along with diced white onion. No extra oil necessary. 

Served with a fried egg, and some American mustard. A pinch of salt was added to the yolk of the egg. 

 

Minced Beef and Leek, with Grilled Parsnip Chips

The beef was browned for about seventy minutes before water and vegetable stock were added. Plus diced leek. Cooked under glass for another two hours until really tender. 

Half a large parsnip was diced, and then divided into chips. Grilled until browned (watch by eye!), for about twenty-five minutes, after being drizzled in sunflower oil and turned with a wooden spoon to ensure an even coverage. A simple dish, but delicious! 

 

Hash Browns, Bacon and Beans

Great bacon breakfast with hash browns, and three strips of smoked bacon. The hash browns were cooked slowly in a skillet, as was the bacon. Dressed in black pepper on serving. The hash browns took about twenty minutes as a low heat, and so did the bacon (in a separate pan). If you prefer your bacon crispy, you need a higher heat. 

 

Creamed Ham, Leek and Tomato Soup

Soup made with diced cherry tomatoes, tomato puree, diced leek and diced turnip, plus vegetable and ham stock, plus tomato puree. Cooked for seventy minutes at a low heat under glass. After that I added diced garlic and deseeded red chilli. Plus paprika, oregano, and black pepper. The diced ham went in last, with some red wine and single cream. 

 

Pea and Ham Soup

A pea and ham soup made with some surplus breaded Wiltshire ham. The base of the soup was made with diced turnip, potato, diced leek, and whole yellow peas. Plus ham stock. 

The vegetables were cooked first, for about seventy minutes, after which they were mashed. A pinch of paprika was added, along with a little rosemary. The diced ham was then added, and cooked for another twenty five minutes under glass. Added black pepper. 

Serve as is, or with a bread of your choice. 

 

Lancashire Hot-pot

 A dish based on the preceding beef chilli. The remains of the beef chilli was placed in a pie tin, and the red chillies were removed. The beef was covered by thinly sliced potato, drizzled in some sunflower oil, and cooked in the oven for about seventy minutes - fifty minutes at a high heat (190 deg C), and the rest at a lower heat (150 deg C). Follow progress by eye. The dish was dressed in coriander before being put in the oven. 

Traditional? Lancashire hot-pot would not have had chillies, or sweetcorn. Just beef, and perhaps onion and carrot. I added diced green beans and a splash of red wine before it went into the oven.  

Beef and Sweetcorn Chilli

 A simple dish of Scottish minced beef and sweetcorn. 

The beef was browned with a little sunflower oil. Stirred frequently for around twenty five minutes. Then boiling water was added, and the beef was cooked slowly under glass for two hours. 

The tinned sweetcorn (200g) was added after an hour. Along with three red finger chillies, four garlic cloves (diced), two pinches of coriander leaf, two pinches of oregano, two pinches of paprika, beef stock, and two glugs of Italian red wine (Merlot). 

Served with some potato bread, or another bread of your choice.