This big batch cook uses cheaper cuts and offal to make an unctuous, rich ragu that goes great with pasta and as a base for lasagne.
Batch Cooking 101 - Make Your Life Easier And Tastier
It's Autumn my dudes! Find out how to make my @meatbox_bristol beef & stout Stew
Three Summer Cocktails To Kick The BBQ off with a Bristolian twist. Featuring @thatchers_cider, @EspensenSpirit @BristolDryGin and @ciderbrandy
Find out how to make the best potato salad in time for the BBQ season
Soon it'll be too hot to eat batch cooked comfort food, try my recipe for chicken kebabs & sweetcorn salsa here.
Curds & Croust have introduced us to their new Russet Squire cheese. Find out how to make a Cheese Wellington with it here
Get your pulses racing for the @BritishDalFest coming this March to Bristol
The 2017 round up of stuff I liked and wrote about in 2017
When it comes to chilli it's got to be low and slow, thick and unctuous and full of chunky beef.