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• One-Brew, One-Dish - A very different tavern

  (Diary)

  When I was young, most pubs didn't sell food other than a stale sarnie, and the beer was often rubbish. These were smoky, smelly environments, jealously protected by their narrow-minded regulars. But pubs are changing, are cleaner and the food is better. But perhaps they are still getting it wrong.

• Beef Stew with Spuds & Gammon

  (Recipes)

  So stews are best left for the cold autumn and winter months. But then again, they can be rather nice late night on a summer eve, too. Or at any time. Good one for pub owners, this. So much better with your beer than the boring pork belly or battered fish they all now sell.

• Oxtail, Steak and Kidney Stew with Dumplings

  (Recipes)

  I love rich stews and the tradition of steak and kidney rarely disappoints. Sometimes it is nice to do something that is richer still, and this recipe should do the trick by adding oxtail to the mix.

  This recipe takes a while to cook, so a good one for the weekend

• How about Dough Balls with your stew?

  (Recipes)

  Suet dumplings are a simply wonderful addition to any country stew.

  But lovely though they are, it is all too easy to forget old fashioned dough balls – thick, luscious bread that is steamed above the stock.