This is a recipe that was, and still is, going into the next free Christmas (and Winter) Bariatric Cookery Newsletter (in an abbreviated form). I almost left it out on the basis of space (the Newsletter gets bigger every year!) but then decided it was too good to set aside. It’s a succulent lamb casserole
Just recently, while somewhat bed ridden with a stubborn virus (and I don’t do ill), I found myself scrolling and leafing through old recipes that have brought me so much joy over the last 10 years. A family favourite was the Wild Alaska Salmon On Thai Potatoes from my 1st book ‘Return to Slender’
Stews aren’t just for the winter months but can be summery too and don’t have to be cooked for hours in the oven (which is welcome news in some parts of the world – and rumour has it, we, in the UK, have a heatwave coming next week). This one is cooked on the hob
There are so many foods I like but I guess the key to guessing what they are lies with the seasons – so in spring I gravitate towards asparagus and herbs; in summer berries and other soft fruit; in autumn squash and orchard fruits; and in winter tropical fruits, nuts and anything vaguely festive!
Bonfire Night means bangers to me! Not the exploding firework kind (although I don’t mind them) but the meaty sausage sort. And what better than bangers and mash? I have little problem in demolishing a sausage but do chew very, very well and choose a good meaty and low fat variety for good nourishment,