This was by way of an experiment, and I didn’t photograph it. It was as cheap as, well, chips. and really nice. I made it to accompany some roast venison, a piece of which I found lurking in the bottom of the freezer. It did two days - one with red cabbage, and one with green.

Put a slug of olive oil in the bottom of the slow cooker - I did this to ( Read more... )

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I had a yen for a chicken curry at the weekend; we make (and eat) a lot of chicken and coriander, but I wanted something different, dammit. So I trundled up to the Jacksons at the top of t’rerd, and came home with two packs of mixed thighs and drumsticks for a fiver, which Pete manfully deskinned for me; it’s a horrible job, and my arthriticy ( Read more... )

The mystery butcher’s bag in the freezer turned out to contain about 150g of sausagemeat, clearly bought for sossidge rolls for the festering season. Hmm … what to do?

I added some chopped mix herbs to the meat, and mixed it all together. Into the slow cooker went onions, garlic, a diced courgette and some mushrooms, and I formed the sausagemeat ( Read more... )

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I soaked and boiled some chickpeas on Wednesday, in preparation for a vegetable tagine. But then I didn’t fancy the tagine, and our schedule for the next few days doesn’t really accommodate it, and anyway, we had no soup left for lunch. Shocking, I know.

So into the medium slow cooker this morning went some chorizo, red onion and a bit of olive oil ( Read more... )

Another siren call from T L Norman’s chill cabinet, this small piece of brisket (maybe 1.25kg or so - I didn’t weigh it) went straight into the freezer when I bought it. I fetched it out on Saturday, and slow cookered it thus on Sunday:

I seared the brisket (all in one piece) in a little olive oil, then set it aside. In this house, this means ( Read more... )

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