I’ve  had a boeuf bourguignon in here already, so I won’t be going into details, it was made in my nice new casserole dish – needed a new one, as I’m very good at smashing them, but what was lovely, was the mash. I threw the boiled, mashed spuds into the pan of fried bacon and leeks, added some butter  for extra healthiness, plus some seasoning. Loved it. Deep, deep flavours.