Winning winter comforts from Jan Bilton

I’m rather fond of creating casseroles especially when the recipe requires a splash or so of wine. It’s essential to sample the wine to ensure it will enhance the dish and not ruin it. Good wine will help define a dish; bad wines will spoil your hard work. That’s why a small tasting session is very important!

Casseroles are a cheering comfort food that offers many advantages. Economic cuts of meat can be used to advantage. The long slow cooking draws out the best flavours. Casseroles can be a meal in one pot as they usually include a selection of vegetables. Or vegetables can be baked at the same time as the casserole making the most of the oven’s heat. They can also be prepared ahead and placed in a pre-set oven to automatically switch on during the day. And best of all, casseroles are tasty.

For greatest flavour, first brown the meat and veges in batches in a little oil or butter in a frying pan. Place in a casserole. Add liquid to the frying pan stirring to remove any of the tasty browned bits stuck to the base. Pour this over the meat and vegetables, cover tightly and cook at a low temperature for one to three hours.

Here are some flavoursome treats from around the world.

Tangy beef and tamarillo casserole

A Kiwi special. Get the recipe

Satay chicken casserole

Great served with rice and steamed Asian greens. Get the recipe

Normandy casserole

From France with love. Get the recipe