We cooked a lentil stew and a Scotch broth using barley, stewed cuts of lamb, root vegetables and dried pulses. On the palate neat, however, we had a chilli con carne of minced beef, red kidney beans, tomatoes, long grain rice and plenty of chilli powder – not for the fainthearted.
Following reduction, we tucked into a plate of cowboys’ campfire stew from a black cast iron bean pot before we had a coffee to which we added brown sugar. This was served with a slice of whisky-soaked fruitcake on the side. Following four years in an ex-oloroso butt, we transferred this whisky into a second fill PX butt.