Food and drink

Steak and ale pie

When I think of the food I enjoy the most it always seems dishes that involve chunks of meat cooked for a long time in boozy liquid are the ones that come to mind. A lamb shank cooked in red wine for a couple of hours or those French classics beef bourguignon and coq au vin. Any dish that involves moist meat which just falls apart without needing a knife and a thick, rich sauce which you can only get from a couple of hours of slow cooking is a winner. The only way you can make that better is by sticking some pastry on top of it. Continue reading “Steak and ale pie”