Ox cheek stew.
Not had ox cheeks for ages, but they are amazing and really cheap.
You need to get your butcher to clean them up for you (they have a lot of fat and membranes round the outside which they can remove), and chop them up into chunks. Then you stick it in a slow cooker with an chopped onion, a couple sticks of celery and a carrot or two, a tin of tomatoes, a bay leaf and some thyme (if you're really pushing the boat out a glug of wine), then slow cook for 6-8 hours. You get this amazing stew with an increadible gravy. It's even better the next day as left overs - the gelatine that comes out of the ox cheeks solidifies when cold but melts again on heating.
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