A little while ago we were asked if we would like to do some filming for Raymond Blanc's new BBC series based on different cooking techniques (no name yet) but due to air early next year.  Raymond being one of our favourite chefs, of course we said yes. Filming was to be for the slow cooking episode, perfect to get the mind wandering into stuff for this cooler weather that seems to have struck. 

Raymond and Helen the producer popped down to Spa Terminus a few Saturdays prior and had a good look around talking to loads of different traders, he must have thought things were alright, as a date was set and filming done quickly and with the minimum of fuss a couple of weeks ago. We had a good time pulling apart, I mean expertly butchering a beef forequarter whilst we had a nice shoulder of hoggett on the go in my loaner Big Green Egg. 

I talked Raymond through all of the forequarter showing him all the little seams to separate the individual muscles, pulling apart such cuts as the flat iron, teres major, bolar and fore shin (had to read that twice didn't you) which was of particular  interest to Raymond.  

I think generally a good time was had by all and hopefully we make it to air.But that won't be in time for this coming cold snap so I thought I would tell you what we will be cooking to ease the pain of Winters return.

Steak and Kidney pie - whilst someone else doing a real steamed one is always a pleasure (try here if you want to make me one). With the little pork chop and the business I don't imagine we will get that far so we will casserole some lovely dry aged beef and fresh kidney then finish in the oven with a cheats puff pastry on top, dont forget to make enough for the freezer.

The counter will have some lovely dry aged chuck and lots of fresh beef, lamb and pork kidneys but sadly as mentioned by Felicity in the article we don't seem to own the suet on our own beasts! With Winter hitting I will ask again. We do have some lovely lard if anyone wants to try that.

Next option will be something with mutton - probably one of Ruth's secret curry recipes but if your looking for inspiration we always turn too Madhur Jeffery or the tub of Mae Ploy curry paste that is always in the cupboard livened up with fresh ginger, coriander, tamarind & kaffir lime leaves. 

Though seeing as this all started with certain French man I better head you in the direction of the ultimate ( solely our opinion of course) French comfort food, Coq au Vin, perfect with our Fosse Meadow chicken or order yourself a cockerel for next week.
Happy cosy cooking and eating.