Around the world in a number of stews

Preparation: 15 mins Cook time: 7 hours Serves: 3 adults with seconds; two young teenage boys, with seconds; and Olivier, with thirds and two lunches. Serve with: Crusty bread, but since we didn't have any, boiled potatoes were fine too. Olivier's: ★★★★ The name of this one is kind of compelling, since most stews have the kind of meat that you might put in it somewhere in the title. Hunter's stew - well, it truly is whatever kind of meat that you managed to hunt. Plus sausage. And cabbage. Lots and lots of cabbage. Because of the variations of meat that you could use, the recipes had a pretty wide ranging list of ingredients - red wine, Madiera, juniper berries, prunes, tomato, veal, lamb, venison, bacon, beef and pork, stock or no stock, grated apple, brown sugar, thyme, bay leaves and so on. I can only assume that the non-meat ingredients were intended to match the meat used. The common ingredients tended to be sauerkraut, extra cabbage, d...

Preparation: 15 mins With toddler: 30 mins Cook time: 5 hours Serves: 4 hungry adults Olivier's: ★★★★ According to my search, there seems to be at least 34 Spanish stews to choose from, and they mostly seem to be variations of delicious pork products, seafood, and beans.   I ended up going with Fabada Asturiana, mostly because I was in the mood for chorizo. After looking at several recipes, I ended up basing my recipe on  this one .   I didn't, however, have a giant cast iron pot; nor was I able to get hold of dried beans from my local online supermarket (I have a two-month old and a toddler and no time to go to the good shop); and I wasn't sure what cured pork belly was, except that maybe Nigel meant something like speck? Hard to say. I used speck anyway.   Here is my adaption, with a slow-cooker, tinned butter beans, speck, and a bored toddler. Ingredients: 2 x 425g tins of butter beans, drained 400g sp...