Variety is the spice of life.
And if we are meant to eat seasonally & locally the amounts we can get each day will vary with whatever the local climate can supply.
In my youth everybody knew that you gorge yourself on fruit & vegetables in the summer, to make up for the relative dearth of supply in winter, especially since potatoes did not count as a vegetable back then, they were carbohydrates, starch & therefore fattening. But in winter you needed lots of starch & suet anyway, to keep warm.
Where is the evidence that I do myself harm by taking more than a day’s salt allowance now & again?
By drinking Marmite for example.
Or making Marmite stew.
Could not be simpler.
Stewing beef left in a piece – size obviously depends on how many mouths you are feeding.
Onions. Shallots are good, if you have them & can be bothered to peel them, because they get nice & salty outside while staying sweet on the inside; otherwise cut onions into quarters or wedges.
Carrots cut into large pieces.
A bay leaf.
Garlic if you like.
Put all the ingredients into a heavy casserole & cover with Marmite mixed with boiling water & a little extra salt.
Cook slowly until beef is tender.
Good with dumplings cooked in the same pot for the last 20 minutes of cooking time (flavoured with good dried thyme if you have some).
Or served with rice or plain boiled potatoes & cabbage.
A real winter warmer.
Related post
Salt, the winter warmer
Salt, the winter warmer
