Pork in Mushroom Sauce
Recipe by:
Richard Clayton
Pork fillet, red-wine, mushrooms and cream. You can't go wrong with this dish. Its moreish, homely and yet classy. A favourite dinner-party casserole of mine. Serve with plain boiled basmati rice and green veg or a salad.
Scouse
Recipe by:
JAYDA
My version of Liverpool's finest stew! A great stew for the autumn and winter months.
Slow-braised beef and barley
Recipe by:
Azmina Govindji
Juniper berries give this dish a distinctive flavour. The beef is slowly simmered until meltingly tender, while nourishing pot barley soaks up some of the juices and thickens the rich gravy to make a hearty casserole. Serve with mashed potatoes and a green vegetable such as French beans or spring greens.
One-pot steak and pasta casserole
Recipe by:
Azmina Govindji
Slim pasta spirals called fusilli are delicious cooked in a casserole of beef and vegetables. The dried, uncooked pasta is added towards the end of the cooking time so that it retains its al dente texture while still absorbing the savoury flavours of the meat, vegetables and oregano in the rich stew.
Persian-style lamb shanks with figs
Recipe by:
Maggie Pannell
Roasting lamb shanks before slowly braising them removes much of the fat and gives a wonderful flavour, which perfectly complements the fragrant vegetable mix of lentils, tomatoes, courgettes and figs.
Beef rolls with mushroom stuffing
Recipe by:
Maggie Pannell
Lean slices of beef are wrapped round a mushroom stuffing to make rolls, which are then braised gently with vegetables. This updated version of a traditional recipe makes an easy and impressive dish to prepare ahead, so is ideal for entertaining.
Country cassoulet
Recipe by:
Maggie Pannell
Inspired by the classic French dish, this version is lighter and less extravagant. It combines chunky sausages, bacon and beans with the traditional garlic and herb crust.
Gammon pot roast with beans
Recipe by:
Maggie Pannell
Gammon, slow-cooked with haricot beans, and served with crusty bread and greens, makes a lovely weekend lunch.
Sausage in mushroom sauce
Something I threw together, and it worked out very well! I wanted to make a spezzatino using sausage, but I didn't have any tomatoes in the cupboard, so I cheated a quick mushroom sauce using a sachet of instant soup and some dried porcini for extra flavour.
Brined and ale-braised pig's cheeks
Slow-cooked meat is the best thing ever; it always comes out so succulent and tender. This dish is so tasty it makes my mouth water just thinking about it! The brining of the meat really helps in making it really tender and moist. It's definitely worth the extra effort.
Turkey with red cabbage and apple
Recipe by:
Maggie Pannell
For this slow-cooked dish, lightly browned turkey steaks are braised on top of a delicious mixture of red cabbage, baby beetroot, sliced apples and lentils.
Sausage hotpot with lentils
Recipe by:
Maggie Pannell
Sausages have seen a revival and are becoming something of a gourmet choice. Enjoy them braised with onions, sweet peppers and lentils.
Potato Ash
A traditional homemade stew with tasty ingredients. You can add whatever veg you like but because I don't like onions or most veg, I like very simple.
Beef and Pumpkin Stew
Recipe by:
damasio
This Chilean beef stew, Cazuela de Vaca, is a warming one pot meal - perfect when pumpkin and sweetcorn are in season.
Yummy beef casserole
A warming and comforting beef casserole. Perfect on dark, chilly days. This one pot dinner is easy to assemble, and braises for 4 hours.
Proper Aberdeen Angus Beef Stew
This my famous stew, loads of people have tried this one. Use only proper Aberdeen Angus Beef. Used to do 3 of us 3 days (the last day being lunch with crusty bread instead of dumplings). This is good old fashioned food!
Beef and Booze Casserole
Recipe by:
Shona
A rich, tasty beef casserole - perfect for a cold winter evening. Serve over rice, baked potatoes or simply with crusty bread to mop up all the delicious sauce.
Steak and Kidney Casserole
Recipe by:
Jason Osborne
A great rendition of the old-fashioned filling that's normally steamed in a pudding. This is my version which has tomato passata and red wine in it, which gives it a fantastic flavour. If you can't find it pre-packed, ask your local butcher for a mix of steak and kidney.
Portuguese Rabbit Casserole
Recipe by:
Jose Miguel
A delectable Portuguese dish in which is rabbit is brushed with mustard, and cooked in white wine with bacon and shallots.