Casseroles are a great start for the novice cook. And a fantastic way to use up ingredients. Invest in a slow cooker. Simply add whatever you want to the pot and switch on. Then go about your day, with the knowledge a steaming stew will be ready come evening meal.
Experiment with various cuts of meat, vegetables, pulses, herbs, spices and condiments. My latest love is adding fruit, honey, ales, wine and cider to my pot. The act of slow cooking tenderises the meat wonderfully. I don’t reccomend using mince, it has a tendacy to turn to slop and resemble pet food. With that one no-no, nothing else is off limits.
A Sunday: day of rest and all. I’ve got some sausauges nearing there use by date and baking potatoes that will soon be sprouting. The oven goes on low for the jackets, great for keeping the kitchen warm. And out comes the slow cooker. Pop in a bag of ready prepared casserole veg. In go my sausages and a tin of chopped tomatoes, followed by a can full of cold water and a stock cube. Perusing the pantry for flavours I add some mustard seeds, paprika, ground coriander and parsley. A dash of runny honey, salt, pepper. On goes the lid. Now I sit with a brew and write this post while dinner is cooking.