Autumn Warmers

18 Nov 2011


Now that the weather is starting to get more wintery, why not make a hearty casserole to warm the cockles of your heart?

Casseroling meats in with a mix of stock, wine or beer and adding vegetables and herbs provides an opportunity to use cheaper cuts of meat becuase you cook the dish low and slow, and the combinations of flavours is almost endless.

Diced braising steak, beef shin, cheeks, ox tail, pork knuckle and sausages are all great bases for a casserole.  Pop in and ask Tom the butcher for this week's specials.