Dinner to impress

[Pseudonym]

So you've got parents or in-laws coming over for a big occasion? Need to make a dinner to impress others, but don't want to ruin your own diet?

This recipe is great for those on low-carb diets (although obviously you wouldn't serve it with bread). Don't be put off be the long ingredient list - it's actually incredibly easy to prepare, and it's really just a fancy stew...

(Oh, and provided your guests don't eat too much, there should be enough left over for several meals :wink: )

Scottiglia Toscana

Scottiglia Toscana is a carnivore's delight from Tuscany, a delicious mixture of meats braised with tomatoes and vegetables. It's said to originate from peasant cookery, when times were tough and the country folk would get together for a meal and all contribute a little meat for a communal stew. You can make this dish as simple or as grand as you like, and I have seen recipes for Scottiglia which contain such meats as rabbit, pheasant, chicken livers and guinea fowl. If you vary the meats, just make the total amount up to about 2kg.

3 Tbs olive oil

2 onions, chopped

2 medium carrots, diced

2 sticks celery, diced

3 cloves garlic, chopped

1 small dried red chilli, seeded and finely chopped

1 Tbs very finely chopped tender tips of rosemary

1/2 cup chopped flat-leafed parsley

400g skinned, boned pork shoulder, in 3cm dice

400g lean stewing steak, in 3cm dice

2 chicken drumsticks

2 chicken thighs on the bone

2 chicken wings

3 kabanos sausages (or any spicy sausage available at the supermarket), sliced 2cm

200ml red wine

800g canned Italian tomatoes in juice, mashed

2 cups beef stock

1 cup water

Flaky sea salt and freshly ground black pepper

6 x 2cm thick slices French or white sourdough bread, toasted and rubbed with garlic (optional)

Basil leaves (optional)

HEAT the oil over moderate heat, add the onions, carrots, celery, garlic, chilli, rosemary and parsley, and fry gently until the onion is soft.

Add all the meats, mix well, turn up the heat and cook, stirring occasionally, until it all colours.

Add the wine and let it bubble, then add the tomatoes, stock and water. Season with salt and pepper, bring to the boil and simmer 1? - 2 hours until the meat is very tender and falling off the bones, and the sauce is thick.

Serve the Scottiglia on the toast with plenty of ripped-up basil leaves on top. As an alternative, serve this with pasta or couscous.