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After a long stay in hospital I get tired easily. I need good food and good nutrition and am having to devise easier ways of cooking with the minimum of standing up preparation. For this stew I soaked some dried chestnuts in water, overnight. Chopped an onion. Put it in a pan on a low heat, added to meat (no frying first), sliced a couple of cloves of garlic, & chopped up some mushrooms. All in the pan with some water, salt, pepper. I would have added some sort of herbs if I'd had any. Left on a low simmer. Off the heat, left to ponder overnight. Added a peeled and chopped sweet potato and cooked some more, slow, till the beef was very tender. Mashed the sweet potatoes into the gravy. Froze some portions. Ate some. This one is with beetroot washed, baked in foil, cooled and sliced. This is the most delicious beef stew I have ever eaten. Partly your beef and partly my genius (heheh)

Caribbean spices and chillies as well as goat.

Unpasteurised milk

1 pack of sausages 2 packs of organic cannelini beans (I used the ones from Sainsbury’s) 1 can of tinned tomato 1 onion, diced 1 Tbsp tomato purée Butter for cooking Sauté the onion in a heavy skillet until soft. Add the sausages and sauté for another 10 min. Add the tomato paste, beans and canned tomato, cover and cook for another 20 min on low heat.

Genius Kitchen beef stew

From 'The Spruce Eats' - Classic French Pot au Feu recipe.

Homemade

Ribs - smoked low & slow using 3-2-1 method at 225F Pulled pork - shoulder/spare rib joint smoked low & slow at 225F until internal temp of 190F achieved

removed from fridge in morning allowed joint to warm to room temp, covered in Maille Dijon Mustard with honey, placed in very hot fan oven for 20 minutes, removed and placed in conventional oven at 180c until the internal temp was 56c then removed and covered in foil and allowed the joint to rest and get to 66c medium rare. Fantastic!!!!!!!!

Fill pan with water, add 2 x tablespoons of syrup or honey. Add white wine 1/4 bottle, 1 x orange halved and apple juice. Add 2 x star anise, 6 cloves, 4 x bay leaves , 6 x cloves of garlic. 20ml of Cointreau, one white onion 1 x apple halved but not pealed.one whole payroll, one small piece of ginger ( all fruit washed of course!) Boil ham for 20mins per pound! Let it cool. Then remove skin (not fat!) mix it together brown sugar, 2 teaspoons of English mustard, A dash of tomato sauce, small amount of hot water and heat this and make a glaze to pour over the ham score the fat first, then put cloves in. Bake in ver hot oven for 10-15 minutes georgeous