BEEF IN BEER: THE BLACK SHEEP RETURNS

I had a great time in L.A, well you can see that for yourself and I am still having slightly unsavoury dreams about Marty’s Chilli dogs and the deep-fried chicken giblets at Roscoe’s Chicken N’Waffles.

However, after all those meals prepared by someone else, I am pleased to be back in my own kitchen and in control of the ingredients. Added to the urge to do a bit of home cooking the fact that I returned from 90o weather to a perishing London and it seemed like an opportune time to drag the slow cooker from the back of the kitchen cabinet where it has been languishing for over a year.

After eating American for fifteen days, it also seemed appropriate to celebrate some of our own dishes and a joint of Donald Russell beef in the freezer was the main event in a stew made with Black Sheep Ale, carrots, onions, button mushrooms and some rare breed pork lardons.

The sauce was spiked with a good beef stock, splendid Henderson’s Relish from Sheffield and, my own secret ingredient in stews and casseroles, a single Thai chilli, which gives it a nice little kick at the end.

So, as I say, I have lots of reasons for wishing I was back in L.A, but with Winter approaching, and more dishes like this one in my near future, Britain ain’t such a bad place to be.