Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

Bechamel Sauce

Ingredients
1 Onion (quartered)
425ml Milk
2-3 Parsley Sprigs
1 Bay Leaf
A Pinch of Mace (optional)
10 Peppercorns
40g Butter
20g Plain Flour
Salt and Freshly Ground Pepper

Equipment
1 Sauce Pan
1 Wooden Spoon
1 Slotted Spoon/Sieve
1 Bowl/Jug

The Good Bit

1. Start by putting the milk in the sauce pan along with the onion, parsley, bay leaf peppercorns and mace, bring the milk to a slow simmer taking about five minutes then remove from the heat, using the slotted spoon remove the onion, parsley, pepper corns and bay leaf. Tip the milk in your jug and rinse and dry the pan.
2. Next melt your butter in the pan, as soon as it melts stir in the flour but be careful not to burn it (you'll add colour and a nutty flavour to your sauce (which we don't want!!) until you have a nice glossy smooth paste. Slowly add the spiced milk a little at a time stirring with the wooden spoon when you have added half the milk whisk with the balloon whisk and add the rest of the milk, turn down the heat and leave to cook for 5 minutes, stirring occasionally. Season and serve.

Makes 425ml

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Lamb Balti withPeas and Potatoes

Ingredients
225g Lamb (boneless, cut into strips)
120ml Natural Yoghurt
1 Cinnamon Stick
2 Cardamom Pods
3 Peppercorns
1 Teaspoon Each Garlic (crushed), Ginger (grated), Chilli Powder, Garam Masala, Salt
2 Onions (sliced)
2 Tablespoons Fresh Mint (roughly chopped)
300ml Water
1 Large Potato (diced)
115g Frozen Peas
1 Tomato (peeled and de seeded, then diced)
Rice to Serve (optional, check the tips section on the home page)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Mixing Bowl
1 Wooden Spoon
1 Pan (2/3rds full with boiling salted water for the potato)

The Good Bit

1. Mix the yoghurt, cinnamon, cardamom, peppercorns, chilli powder, ginger, garlic, garam masala and salt together, add in half the mint stir well then drop in the lamb, stir well again making sure the lamb is well coated then set aside for 2 hours.
2. Heat a splash of oil in your wok then cook the onion slowly until it is soft and brown, then pour in the lamb mixture and cook for 3 minutes, add the water and bring to the boil and lower the temperature, simmer for 15 minutes.
3. Meanwhile cook the potato, should only take about 10 minutes, you want it cooked but not ready to turn to mash. Add the peas to the wok, drain the potato and then add that too, stir gently to get a good mix then stir in the tomato and remaining mint.
4. Cook for 5 more minutes before serving, you may want rice with this, check my tips section on the home page on how to do perfect rice every time.
   

Serves 4

Goats Cheese in Marinade

Ingredients
1 Teaspoon Fennel Seeds
1 Teaspoon Peppercorns
250g Goats Cheese
2 Cloves Garlic
2 Small Green Chillies (de seeded and chopped as fine as you can)
2 Sprigs Rosemary (give them a good crush with a rolling pin or pestle and mortar)
2 Bay leaves (also crushed)
Olive Oil
French Bread to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Rolling Pin
1 Frying Pan
1 Air Tight Storage Box

The Good Bit

1. Dry fry the fennel seeds and peppercorns until you hear them begin to pop, then remove from the heat and allow to cool.
2. Roll your cheese into balls then place in the air tight box, add in the remaining ingredients, topping up with the olive oil until you cover the cheese. Leave for 3 days but no more than a week and serve with warm french bread.
   

Serves 8

Goan Fish Casserole

Ingredients
450g Monkfish Fillets (unskinned and cut into 8 pieces, any fish will do but monkfish will hold its shape)
16 Large Prawns (raw and peeled)
2 Onions (halved then sliced)
1 Clove Garlic (pressed)
1x400g Can Coconut Milk
150ml Fish/Vegetable Stock
1 Teaspoon Turmeric
1 Teaspoon Salt
1 Teaspoon Cumin Seeds
1 Teaspoon Coriander Seeds
1 Teaspoon Black Peppercorns
1 Teaspoon Ginger
1/2 Lemon (juiced)
4 Green Chillies (de seeded and cut into thin strips)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Pestle and Mortar (or a rolling pin and plastic bag)
1 Large Frying Pan
1 Spatula
1 Garlic Press

The Good Bit

1. Start by placing the fish in the oven proof dish, drizzle with the lemon juice, then in a small bowl mix the turmeric and salt together then rub this into the fish, cover and set aside in a fridge whilst you prepare the rest.
2. Pre heat your oven to 200c 400f gas6, now using the pestle and mortar, grind up the coriander, cumin and peppercorns, now add the garlic and ginger and mix it well together then set aside.
3. Fry the onion in a little oil in your pan for about 6 minutes until it begins to colour, set the onion aside for a minute, turn up the heat on the frying pan and fry the fish rapidly just to seal the outside, turning only once. Put the onions into the oven proof dish (rinse it first) then place the fish on top.
4. Fry the spicy paste for a couple of minutes over a medium heat whilst you add in the coconut milk, chilli strips and stock, bring it the boil then pour over the fish and cover. This goes in the oven then for 10 minutes.
5. Finally drop the prawns in making sure the liquid covers them, re-cover and cook for a further5 minutes (or until the prawns are pink). Season and serve (you could garnish with fresh parsley or coriander)
   

Serves 4

Spicey Peppered Steak

Ingredients
1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl

The Good Bit

1. Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
2. Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
3. Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
   

Serves 4

Pot Roast Beef

Ingredients
1.25kg Beef (topside or silverside)
2 Large Onions (quartered)
2 Carrots (cut into 1cm long chunks)
1 Bouquet Garni (or 2 Sprigs each Thyme, parsley and Marjoram)
4 Black Pepper Corns
1/2 Teaspoon Salt
150ml Red Wine
450ml Water
2 Teaspoons Cornflour
4 Tablespoons Oil
25g Butter

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Casserole Dish With Lid
Silver Foil
1 Slotted Spoon
1 Cup

The Good Bit

1. Pre heat the oven to 150c 300f gas 2. Heat the oil and butter in the frying pan and cook the beef until browned evenly all over. remove and place in the casserole dish, surround with the vegetables, add the herbs, salt and peppercorns and top up with the wine and water.
2. Cover with foil then the lid and place in the oven for 3 hours.
3. Pull the beef out when done and leave to rest on a serving plate, surround it with the vegetables, discard the bouquet garni (or sprigs) and transfer the juices to the frying pan and bring to the boil.
4. In the cup add the cornflour and approximately 1 1/2 teaspoons of water, mix until you have a smooth paste then add a little of the gravy, stir well then pour this mixture into the frying pan too stirring continuously, if the sauce is too thick just add a little water. pour the sauce over the beef and vegetables and serve
   

Serves 4

Beef Rolls

Ingredients
4 Sirloin Steaks
2 Tablespoons English Mustard
4 Cloves Garlic (crushed)
Handful Fresh Basil (roughly chopped)
1 Tablespoon Cracked Black Pepper
50g Butter (left at room temperature)
1 Large Onion (finely chopped)
4 Tablespoons Brandy
300ml Double Cream
2 Pinches Caster Sugar
A Splash of Oil
Vegetables to Serve (potatoes, cabbage, what ever you like)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Rolling Pin (or something heavy)
1 Plastic Bag
cocktail sticks (or string)
1 Mixing Bowl
1 Wooden Spoon
1 Frying Pan

The Good Bit

1. Place each of the steaks into the bag, one at a time and squash until the steak is about 6mm thick. Mix the mustard, garlic, half the basil, pepper and butter together then spread onto each of the steaks, roll the steaks up and secure with either the cocktail sticks or string.
2. With a little oil in the frying pan cook the steaks until well browned all over, 6-8 minutes should do it. Remove and set aside (covered if you can) drop the onion into the pan and cook until soft then add in the brandy and bring to the boil, then stir in the cream, season with salt and pepper and add the caster sugar to taste then finally stir in the rest of the basil.
3. Serve the rolled up steak (minus string or sticks) with the vegetables of your choice and drizzle over the sauce.
   

Serves 4

Moroccan Chicken

Ingredients
A Knob Of Butter
A Splash of Oil
4 Chicken Breasts
1 Onion (thinly chopped)
1 Teaspoon Crushed Black Peppercorns
2 Teaspoons Paprika
1 Teaspoon Cumin Seeds
1 inch Cinnamon
1 Tablespoon Fresh Coriander (roughly chopped)
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Sieve

The Good Bit

1. Heat the oil in the frying pan and drop in the butter, when the butter begins to bubble add in the chicken and fry until evenly browned all over, then remove.
2. Next fry off the onion until it goes clear and soft then add in the spices and the chicken pieces, top the pan up with water until you just cover the chicken, cover the pan and simmer for 1 hour.
3. Remove the chicken and keep warm then boil the juices hard until reduced by half, strain through the sieve then stir in the coriander and lemon juice, season with salt and pepper and pour over the chicken to serve.
   

Serves 4

Coriander and Lime Chicken

Ingredients
4 Chicken Breasts
6 Cloves Garlic (thinly chopped)
4 Tablespoons Fresh Coriander
2 Teaspoons Black peppercorns
2 Teaspoons Sugar
2 Limes (juiced)
2 Tablespoons Thai Fish Sauce (most supermarkets sell this)
1 Tablespoon Light Soy Sauce
A Splash of oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan

The Good Bit

1. Mix all the ingredients together in a bowl and then chuck in the chicken, marinate for 1-2 hours (do not leave over night, 2 hours is plenty)
2. Dry griddle the chicken breasts for 7-8 minutes on each side until they are well coloured and have that burnt strip. Serve hot or cold, this goes lovely with pasta or a baguette.
   

Serves 4

Thai Green Curry Paste

Ingredients
15 Green Chillies (small, chopped, de-seeded if you like a milder curry)
4 Cloves Garlic
2 Lemon Grass Stalks
2 Lime Leaves (torn or zest of 1 Lime)
1 Inch Ginger (finely chopped, 1/2 teaspoon Dried)
2 Shallots (chopped)
Handful Coriander Leaves
2 Teaspoons Black Peppercorns
1/2 Teaspoon Salt
1 Tablespoon Oil (groundnut is best but olive will do)

Equipment
1 Blender (or Pestle and mortar)

The Good Bit

1. Place all the ingredients into the blender and blend into a smooth thick paste. If doing by hand, Crush the chillies, then add the garlic then all the other ingredients 1 at a time with the oil last.
2. Put in an airtight jar and refrigerate, it'll last about 3 weeks.

Makes 1 Jar

Thai Chicken Stock

Ingredients
1.5kg Chicken (uncooked)
500g Chicken Giblets
1 Onion (peeled and halved)
1 Carrot (chopped)
2 Sticks Celery
2 Cloves Garlic
1 Stalk Lemon Grass (chopped)
1 Lime Leaf (or the zest of a lime)
3 Large Red Chillies
1.8l Water.

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wooden Spoon
1 Sieve

The Good Bit

1. Put the chicken, giblets, onion, carrot and celery in the pan, top with the water and bring to a really slow boil, if it takes 45mins thats great! remove any scum that floats from time to time and make sure it's just bubbles coming to the surface.
2. Add the rest of the ingredients and cover then cook for 2 hours.
3. Take out the chicken (use this in another meal if you wish) Strain the stock taking care not to press any of the vegetables as this will make the stock cloudy, use what you want straight away and freeze the rest.

Makes 1.5l

Thai Vegetable Stock

Ingredients
2 Onions (quartered)
4 Red Chillies
250g Carrots (halved)
1/2 White Cabbage (Halved)
1 Bunch Celery (Chopped, including leaves)
50g Fresh Coriander (with stalks)
25g Basil (with stalks)
25 Black Peppercorns
1/2 Teaspoon Salt
1 Teaspoon Muscovado Sugar
2l Water
If you can get hold of the next 2 ingredients your stock will be great but they can be left out
1/2 Head of Chinese Leaves
1/2 Mooli Radish (peeled)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (or Casserole Dish)
1 Sieve

The Good Bit

1. Whack all the ingredients into a large pan and bring to the boil, cover and simmer for 1hr.
2. Take the lid off then boil hard for 10mins to reduce the stock, cool then strain, freeze any stock that you will not be using straight away.
   

Makes 1.8l

Fish Stock

Ingredients
1.5Kg Fish Trimmings (Skin and Bones but not from oily fish, ask your local fish monger for these or just use cheap fish)
1 Onion
1 Leek (white part only)
1 Celery Stick
1 Bay Leaf
6 Parsley Stalks
10 Black Peppercorns
475ml Dry White Wine
1.8l Water

Equipment
1 Large Pan
1 SHARP Knife
1 Meat Cleaver (use the sharp knife if you have no cleaver but be extra careful)
1 Chopping Board
1 Sieve
Muslin
1 Wooden Spoon

The Good Bit

1. whack all the ingredients into the pan and slowly bring to the point just below the boil and simmer for 20mins
   
2. Remove any scum from from the surface and then strain through the muslin lined sieve, allow to cool before refrigerating.
   
3. This will last 2-3 days in the fridge before you need to reboil it, if freezing it, then boil rapidly and condense the liquid to half, then when you want to use the stock, defrost half the amount the recipe says and make the rest up with water.

Makes 1.8l

Beef Stock

Ingredients
750g Beef (not mince, just some cheap bits chopped into cubes will do)
2 Onions (chopped)
2-3 Carrots
2 Celery Sticks
1 Bay Leaf
1 Bouquet Garni
6 Peppercorns
1.8l Water

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Sieve
Muslin/Cloth

The Good Bit

1. Bring all the ingredients in the pan slowly to the boil then reduce the heat to a low simmer, cover and cook for 4hrs.
2. Remove any scum from the surface then strain through a cloth lined sieve, leave to cool before refrigerating. This will keep for a few days in the fridge before you have to reboil it, or once strained, boil rapidly to reduce by half then freeze, when you come to need stock, defrost half of what you need and then make up the rest with water.

Makes 1.5l

Vegetable Stock

Ingredients
500g Chopped Mixed Vegetables (carrots, onions, mushrooms, celery, leeks, anything you want, just avoid potatoes as these make the stock cloudy, unless you dont mind it like that)
1 Clove Garlic
6 Black Peppercorns
1 Bouquet Garni
1.2l Water

Equipment
1 Large Pan
1 Wooden Spoon
1 Sieve (or you could use a muslin cloth)

The Good Bit

1. Put all the ingredients in the pan and bring to the boil gradually, turn down the heat and simmer for 30mins, skimming any scum off the top surface.
2. Stain the stock and allow to cool completely before storing in the fridge, if you keep it in the fridge it'll last 2-3 days before you need to reboil it (it'll last ages if you keep it like this) or boil the strained stock until reduced by half and well concentrated then once cool, freeze it and when you need it, melt 1/2 of your recipe needs and make the rest up with water.

Makes 1l

Pork Balcho

Ingredients
4 Tablespoons Vegetable Oil
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Crushed Garlic
1in Cinnamon Stick (broken up)
3 Dried Red Chillies (chopped)
4 Cloves
2 Teaspoons Cumin Seeds
10 Black Pepper Corns
675g Pork (cubed)
1 Teaspoon Ground Turmeric
200ml Warm Water
25ml Tomato Purée
1/2 Teaspoon Chilli Powder
1 Large Onion (finely chopped)
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Cider Vinegar

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Pestle and Mortar
1 Spatula

The Good Bit

1. Heat the oil in the frying pan and add the ginger and garlic and fry for 30 seconds, grind together the cinnamon, chillies, cloves, cumin seeds and peppercorns in to a fine powder then add to the frying pan for a further 30 seconds.
2. Add in the pork and turmeric and turn the heat up a little, cook for 5 minutes until the juices start to come out from the pork, add in the water, tomato purée and chilli powder, cover and heat for 30 minutes.
3. In another pan with a splash of oil in, fry off the onion until it is well browned then add that to the pork along with the salt, sugar and vinegar, stir well and cook for another 30 minutes.
4. Serve
   

Serves 4

Peppered Steak

Ingredients
4 Beef Steaks (a serving each)
4 Tablespoons Pepper corns
200g Mushrooms (button, chestnut, sliced)
4 Tablespoons Brandy
300ml Red Wine (something good but not your best from the wine cellar that you've been saving for the last 5 years)
1/2 Teaspoon Dried Thyme
2 Tablespoons Redcurrant Jelly (Cranberry will also do)
450g Potatoes (grated with the largest grating holes)
A Splash of Oil
Flour
Salt and Pepper to Taste
Chives or Fresh Thyme to Garnish

Equipment
2 Frying Pans (1 large 1 small)
2 Spatulas
1 Sharp Knife
1 Chopping Board
1 Grater
Rolling Pin (or something heavy)
1 Food Bag
Pastry Brush

The Good Bit

1. In the food bag crack the pepper corns with the rolling pin or your heavy item, then sprinkle this onto your steaks when all the pepper is used, push the cracked corns into the meat with your fingers. Now Brush each steak with a little oil and fry in a hot pan for 3-4 minutes on both sides until its well browned on both sides.
2. Split the grated potato into four even amounts and add a tablespoon of flour to each, your going to have to fry each portion off separately. With a little oil in the other frying pan you need to pat the grated the potato down and fry on both sides until golden (3-4 minutes) then repeat for the other 3 portions.
3. If your steaks are looking done whilst you are doing this, take them out of the pan and place on a plate and cover to keep warm (they'll be nice and juicy like this) Add the mushrooms to the steak frying pan and fry for a minute until beginning to brown.
4. The add the brandy and ignite (be careful) once the flames have gone add the red wine, redcurrant jelly and thyme and boil until the redcurrant has dissolved, season to taste.
5. Place a golden potato pancake on each plate, top with a steak then spoon around the mushrooms and red wine sauce, garnish with fresh thyme or chives (ladies if you serve this to any man, he'll be yours! and men if you serve it to a lady, she'll think your a genius in the kitchen!)

Serves 4 (half the ingredients for a cosy but luxury meal for 2)

Beef Vindaloo

Ingredients
1 Tablespoon Cumin
4 Dried Red Chillies
1 Teaspoon Black Pepper Corns
The Seeds From 5 Green Cardamom Pods
1 Teaspoon Fenugreek Seeds
1 Teaspoon Mustard Seeds (or mustard if you cant get hold of the seeds)
1 Inch Piece of Ginger (grated)
2 Teaspoons Coriander
1/2 Teaspoon Turmeric
1 Garlic Clove
A Pinch of Sugar and Salt
4 Tablespoons White Wine Vinegar
900g Beef (cubed)
1 Large onion (as finely chopped as you can manage)
A Splash of Oil or Two
375g Rice (again anything but pudding)

Equipment
Pestle and Mortar (or instead of seeds use powder)
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing bowl

The Good Bit

1. Grind up the cumin seeds, peppercorns, fenugreek, cardamom and mustard seeds (leave out the mustard if you are not using seeds) and chillies until you have a fine powder, or just mix them all together if you are using dried powders and mustard from a jar and keep in the mixing bowl.
2. Heat your oil in the frying pan and cook the onion until it is golden brown, then mix this in the mixing bowl with your powder the white wine vinegar a pinch of salt and a pinch of sugar.
3. Now fry of the beef in a little oil until it begins to brown on all sides, then remove from the pan and leave to settle whilst you add another splash of oil to the pan and cook the garlic and ginger for 2mins then add the coriander and turmeric and cook for another 2 minutes.
4. Add your onion and spice mix to the frying pan now and cook for a further 5 minutes, really get those flavours mixing before adding the meat along with a good glass of water (not a pint but imagine a glass of something cold when you've just come in from a hot day outside and that is the size you want.
5. Cover and cook for 1-1 1/2 until the meat is really tender (at this stage if you need more liquid just add a little more water, if the sauce is too liquid then turn up the heat and uncover for 5 minutes. Serve with rice

Serves 6