Casserole, Crockpot, slow-cooker, tajine, or simply roasting for hours on end are all great ways of getting intense flavour into food. Let's take it slow!
Sally has kindly let us have this event at her house in Karori. You're welcome to warm your dish up but the bulk of cooking will need to be done before you arrive.
We want to give this meal a bit of balance so lets mix it up a with some slow cooked sides and maybe a slow desert. Slow baked stone fruit with creme fraiche with vanilla seed is totally delicious, hint, hint! Please post a note in the comments box when you've decided what you want to bring and don't forget your tipple of choice.
Sally's address will be emailed to all of the attendees one week before the event.
Dish 1: Lucy: Julia Child's Beef Bourguignon
Dish 2: Leonie: Confiture de Lait
Dish 3: Colin: 24 Hour Bread!
Dish 4: Jules: Tonno del Chianti
Dish 5: Sally: I'll do Pollo-euscaro........Basque chicken
Dish 6: Ruth: Jamaican red bean stew (this is more like a soup)
Dish 7: Patricia:
Dish 8: Marian: Chocolate spongy pud