Lovely late autumn/early winter stew

A good introduction to the joys of rabbit cookery. Simple but does take a bit of time.

A peasant dish from the Punjab using whatever greens are available. Mustard leaves, turnip & radish tops all add a peppery slightly bitter flavour, any cabbagey leaf will give a slightly sweeter flavour, the one component that\'s always there is the spinach and chillies, the ingredients list is stuff that can be used

The classic chicken stew to end them all.

Cheap, classic, comforting

A grown-up version of the student stand-by.

Lamb in a creamy leek sauce with creamy twice cooked beans.

A pork stew, serve with rice gnocci, noodles* or pasta. As hot as you want it to be

* Hungarian noodles are big chunky thinks called (phoneticaly) nok-ed-li. they are made from flour and egg and cut straight into boiling water from a plate

A Moroccan classic Paula Wolfert. Track down her 'Moroccan Cuisine' if you like this sort of thing.

Mixed summer veg stew

Sort of North African, though probably not wildly authentic.

A faintly Indonesian style beef curry, a great alternative to a stew for using up stewing steak.

A very easy one from Behemoth.

This recipe was submitted by Sara Jane Goodey. I have included the description of how to age the hare.

Downsizer's own celebrity chef posted this - must be good!