Due to the arctic conditions of the last few days I’ve already accidentally moved on to a new way of cooking. Not that there’s been much of the summery sort this year; when I wasn’t working or away it was either freezing, piddling down, or for some inexplicable reason, dark already. It’s been an amazing summer I know, but let’s face it, if it’s remembered for its weather it won’t be in a good way!
So without realising what was happening I found myself drawn to a recipe for a beef chilli in a recent edition of Donna Hay Magazine and before I knew it sticky meat was slow-braising in my oven. Read the rest of this entry