Posted by Kirsten Gibbs Last updated 27th August 2021 reading time
What’s the difference between a good stew and a great stew?
Sometimes, leaving things alone for several hours is the best thing you can do. And as of course you know, the very best stews are tasted the day after you cooked them.
Time is an ingredient we frequently forget to add, and not just to our cooking. If you’ve got something knotty you’re working hard on or thinking really deeply about, a long bank holiday weekend is an excellent opportunity to add time.
Over the next 3 days, let whatever it is do its thing. Let it braise, brew, tenderise, meld. By Tuesday you’ll find yourself with something really tasty.