A slow-cooked stew to enjoy for dinner, with crusty bread and a glass of red wine…
A slow-cooked stew to enjoy for dinner, with crusty bread and a glass of red wine…
Tom recommends starting to cook this nourishing slow-cooked stew after lunch to enjoy for dinner, with crusty bread and a glass of red wine.
Add a good glug of olive oil all over before serving with some crusty bread.
Tom Adams is a favourite chef, farmer and hotelier with a field to fork philosophy. He launched Pitt Cue in London before moving to Cornwall in 2016 to open Coombeshead Farm in 2016 with its restaurant, bakery, kitchen garden, fire-pit, wood-oven, chicken coop, bee hives, meadows & woodlands.
If you have enjoyed this article, Subscribe Now for notice of new ‘Recipes’ along with all the latest news and updates from World Charcuterie Awards….