Venison stew

Upped it to 15 mins on the bike at the gym today. Then it was cooking.

I wanted to treat friends who had cooked for us while I was immobile, and as they are all meat-eaters, I made a venison stew. I marinated it Guinness and port overnight. Then today it was browned and had onions and pickled walnuts added and it was in a low oven for 3 hours. I managed as I didn’t have to touch it and the booze meant I didn’t smell it either. Nor did I have to eat it. They all enjoyed it.

I made a cocktail of vodka, elderflower cordial and cava - called Twinkle by the Guardian food section last weekend.