Good evening dear readers.

It was a busy day with work, so I sat at my table while the slow cooker did its thing.

Ingredients

• Beef short rib fingers
• Lentils
• Beef stock
• Red wine
• Barbecue sauce
• Worcestershire sauce
• Cauliflower
• Pumpkin
• Tabasco sauce
• Instant gravy

Instructions

1. In the slow cooker, add the lentils, red wine, beef stock, a good squirt of the Worcestershire sauce, and a few good squirts of the barbecue sauce.
2. Cook for 8 hours.
3. Place the pumpkin and cauliflower onto a baking sheet and rub olive oil over each.
4. Squirt Tabasco sauce over the pumpkin and cauliflower.
5. Cook the cauliflower and pumpkin in a hot oven for 45 minutes until a sharp paring knife penetrates both vegetables with no resistance.
6. Plate up the beef on a dinner plate, add a few spoonfuls of the lentils, and then add the pumpkin and cauliflower on the plate.
7. Serve with instant gravy.

Final thoughts

• How are you going?
• What do you think I’ll do with the leftover beef and lentils?