autumnal stirfry

Seasonal is the name of the game here; everything's bursting with readiness. Using my stirfry principles as per Yaki Soba, I add strips of beef, then put to one side. Then I fry carrots and red cabbage until tender, then add beansprouts. Now come fruits: blackberries and a sliced plum. Then the beef goes back in and it's all pulled together with a slosh of honey and balsamic. It's interesting and colourful - very Autumnal.

hot pot

Not mucking about now - this is proper winter food.

It's very simple and fills like few other dishes. I use lamb neck fillet, which I've espoused the glory of before. It's diced and layered here with onion rings, sliced potatoes (sod peeling), and diced carrot. Each layer is seasoned and dashed with chopped rosemary. Finally lamb stock is poured over and allowed to mingle between the bits. Then I leave it in the oven for about three hours,  so everything gets a chance to soften and develop.

It comes out of the oven as pure wholesome warming comfort food. As a total flavour contrast I pair it with pickled cabbage out of jar, which gives you a real mouth-puckering tang against the savoury meatiness.