A good Irish stew. Cook it in the pressure cooker for about 30-40 mins be careful not to let it catch (make sure you add enough water). Then leave it until tomorrow. Always better reheated the second day. I have mine with a big chunk of brown bread and butter.
Hi Bob, if you have a stick blender (if not get one) you can do some amazing thick winter soups, without having to add cream. Just soften an onion, add stock, pile in a load of veg (some herbs if you want) and cook through. Take half of the veg out, blend what is left (just put the stick blender into the saucepan), and then put the other veggies back. You can pick it up with a small splash of Lee and Perrins, or chilli sauce/Tabasco. Loads of recipes for winter soups on t'internet. Just avoid cabbage soup, tastes like cabbage and gives me lots of gas.
You can make your own stock, and add no salt. I put a couple of chicken legs in a slow cooker with a chopped onion, and leave for about 4 hours. Fantastic stock for making soups. If you let it go completely cold, it turns to jelly. If you like a bit of salt, add a bit.
