Summer Casserole

This is a refreshing way to use Summer herbs and such a great alternative to bring Summer flavours to what is traditionally an Autumn or Winter dish.

Just prior to the last couple of stages you will think I'm mad as it really doesn't look any different from the normal cold weather fair, but this is pretty sublime.

The secret is the use of large relative quantity of herbs and a large head of lettuce, ideally a robust variety, so use your own judgement as to what you want .  I've used cos here and, when you've tried this, you will realise why.

• 400 grams of lean casserole steak cut into smallish chunks
• 250 grams of pork (I've used neck fillet) cut into smallish chunks
• 1 head of lettuce, chopped roughly and divided so that the heart is more finely chopped that the green leaves
• 6 grams of finely chopped hyssop
• 6 grams of finely chopped thyme
• 6 grams of finely chopped parsley
• 15 grams of torn sorrel
• 1 large courgette, roughly chopped
• 3 good sized cloves of garlic, roughly chopped
• 2 small/1 large red onion, roughly chopped
• 200 ml of passata
• 125 ml of good red wine
• 1 dessert spoon of plain flour
• 3 heaped teaspoons of capers
• 4 dessert spoons of olive oil
• Salt to taste

Preheat the oven to 170c and then in a heavy oven proof pan on the top of the stove (at least 3 litres is capacity) use the oil to brown the meat on a medium to high heat.  Do the meat in batches so that you don't crowd it.  This allows the meat to seal rather than steam its own juices.  Lower the heat and, if done in batches, return the remaining meat to the pan and add the garlic and half of all the herbs.     Allow to sweat with the lid on for about 5 minutes. 

Add the flour and stir until it has been absorbed by the juices. Add the passata, capers and chopped lettuce heart.  Stir well and cover tightly and place in the oven for an hour and 15 minutes.

Remove the pan and add the courgette and a little water if the casserole has started to go dry.  At this stage test for seasoning.  If you have used salted capers for example, this may not be necessary.

Place back into the oven for a further 15 minutes and then add the remaining herbs and the rest of lettuce. 

Stir well and cook for a further 15 minutes and switch the oven off.  Again test for seasoning before allowing the flavours to combine further for 15 to 20 minutes.

Ideal for a dinner party as you can be with your guests almost continuously.  Serve with couscous or bulgur wheat.  I normally use the same herb combination that's in the casserole.