That singular time of the year, when the first cold wind of Autumn blows across your t-shirted arms, means two things: the fusty jumpers need to be taken from the the cupboard and the oven readied for casserole.
And this year, of course, I was able to use my homegrown produce to fill the pot. Unfortunately, I don't have my own herd of cows to supply the beef, but there was definitely a courgette in there, and even a chilli to add a little warmth.
Casseroles are a family tradition, and nothing betters Gran's version, made with shin of beef and kidney, and cooked in the slow cooker for an eternity. If only I had a decent butcher nearby I'd have used shin as well (apparently it loves being cooked to death), but instead I had to make do with some organic diced beef from the supermarket.
But there was no denying it was delicious. And with a pear and rhubarb crumble for desert (provided by my expert crumble-maker girlfriend), I was in heaven.