NICOLA GALLOWAY

This week, a slow-cooked meal to enjoy while the weather is still gloomy, and a starch that is great on its own – or as chips.

Time to share one more slow-cooked stew before winter is out. By mid-August I do find myself yearning for the warming days, and especially for the garden to ump back into life. his has been an unseasonably wet and gloomy winter at least for the top of the south , with little going on in the garden without the sunshine. et s hope spring is unseasonably fine to make up for the wet winter. ere is a comforting ragu to serve with polenta or pasta, if preferred. I like to mi up the starch component in meals and polenta is something a little different, and so easy to prepare uicker than boiling pasta. I have included instructions below on how to prepare soft polenta to serve alongside a saucy rag , or to cut into chips and oven roast.