Hearty European Stew (courtesy of simplybeefandlamb.co.uk)

Serves 4, preparation time 20 minutes, cooking time 2 hours

This is a delicious slow cook stew with a bit of a kick. Cubes of stewing or braising beef seasoned with crushed caraway seeds and cooked in a tomato based stock with onions, then flavoured with cayenne pepper and paprika and finished with finely shredded red cabbage. A perfect dish for the cold months ahead.

Ingredients:

  • 450g/1lb lean beef stewing or braising cubes
  • Salt and freshly milled black pepper
  • 10ml/2tsp caraway seeds (available at large supermarkets), lightly crushed
  • 10ml/2tsp oil
  • 2 medium onions, peeled and finely chopped
  • 30ml/2tbsp tomato purée
  • 2.5ml/½tsp cayenne pepper
  • 30ml/2tbsp ground paprika
  • 1 x 400g can chopped tomatoes
  • 600ml/1pint good, hot beef stock
  • ¼ small red cabbage, finely shredded
  • 15ml/1tbsp runny honey

Method:

Put the beef in a large bowl or plastic food bag and season with salt, pepper and caraway seeds.

Heat the oil in a large non-stick pan, Cook the beef in the pan for 2-3 minutes until brown. Add the onions and cook for 3-4 minutes until soft. Transfer to a large heatproof casserole pot with a lid.

Add the tomato purée, cayenne pepper, paprika, tomatoes and stock. Bring to the boil, reduce the heat, cover and simmer on the hob or in a preheated oven at Gas Mark 3, 170°C, 325°F for 1½-2 hours, stirring occasionally.

20 minutes before the end of the cooking time stir through the cabbage and honey and return to the hob or oven for the remainder of the cooking time.

Serve the stew with seasonal vegetables and cheesy mash.

Bacon and Squeak (courtesy of Love Pork)

Serves 4, cooking time 45 mins

Ingredients:

  • 225g (8oz) Rashers lean smoked back dry cured bacon
  • 1kg (2.2lb) Potatoes, peeled and cut into chunks
  • 2 Parsnips, peeled and chopped
  • ½ Swede, peeled and chopped
  • 450g (1lb) Green cabbage, chopped
  • 1 Onion, peeled and finely chopped
  • 30ml (2tbsp) Tomato ketchup
  • 5ml (1tsp) Worcestershire sauce
  • 25g (1oz) Plain flour
  • 15ml (1tbsp) Oil

Preparation Method:

Place potatoes, parsnips and swede in a large pan, cover with water and cook covered for 10 minutes or until vegetables are almost soft. Add cabbage and cook for a further 10 minutes until the vegetables are tender.

In a large non-stick frying pan dry-fry bacon rashers for 1-2 minutes, remove (keep warm) and add to pan the onion, cook until browned, stir in tomato ketchup and Worcestershire sauce.

Drain the potatoes, parsnips, swede and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl. Add seasoning and flour, onion mixture and mix thoroughly.

Press the mixture into a large frying pan. Cook over a medium heat for 5-10 minutes until golden in colour.

Top with bacon rashers and place under a hot preheated grill for a further 5 minutes until golden brown.

Serve large spoonfuls of ‘squeak' with bacon and your favourite relish or ketchup.