As the nights become darker and colder, what could be better than a warming stew at the end of the day?  Stews are the perfect British dish for these credit crunch times as they are best cooked with cheaper cuts of meat which benefit from long, slow cooking and recipes are easily adapted depending on which vegetables you have in your kitchen on any given day.  Try a traditional British recipe such as Lancashire Hot Pot or Irish Stew; or use British ingredients to cook up a stew from around the world - a curry is an Indian take on a stew, a tagine is the Moroccan version and Ossobuco is a famous Italian stew. 

Our top stew ideas for November are:
British beef with seasonal mushrooms, chestnuts and your local ale
British pork with local cider and seasonal apples
British autumn lamb or mutton with winter squashes
All served with Maris Piper mashed potato or Jerusalem artichokes, roast beetroot and cabbage (red cabbage with pork)

For advice on which cuts of lamb to use…see this link
For advice on which cuts of beef to use…see this link
For advice on which cuts of pork to use…see this link

And the difference between a stew and a casserole?  Simple…stews are cooked on top of the hob and casseroles are cooked in the oven.