The Musette: Slow cooked lamb and baked beans

At the weekends, particularly during the colder months, one of my challenges is to find, amend or develop recipes that cook while we’re out riding and are ready to serve by the time my husband has finished his post-ride ablutions. My solution to this conundrum is what I like to refer to as ‘slow one-pot cooking’. Slow cooking turns less expensive cuts into a feast, tenderising the meat and giving the flavours time to develop and meld together. I cook this in the oven but equally it can be cooked in a crock-pot or on a gentle heat on the stove. Continue reading