I was recently asked to review the Sophie Conran for Portmeirion casserole dish. Now that ready meals are no longer on the menu, I strive to cook healthy meals from scratch and was really keen to try out this good looking non stick heavy bottomed casserole dish which can be used both on the hob and in the oven.
I decided on a classic Nigella recipe from her How To Eat cookbook: Beef with Anchovies
Browning the beef couldn’t be easier – I needed just a small amount of olive oil and because of the size of the pan, it was easy to brown the meat in just two batches. After transferring the meat to another dish while I started off the veg, I then added all of the ingredients to the pan and popped it into a low oven, covered, for three hours.
Putting something in the oven for this long usually gives me the shivers as I envisage scraping the residue off a pan that will never look the same again. This time though, I was absolutely delighted to find that the pan just wipes clean! It is important to follow the instructions and allow the pan to heat up and cool down slowly so that you get the best results and I have to say, I couldn’t be happier with it!
As usual with Nigella’s recipes, it tasted fabulous and was so easy to put together!!