We generally eat so wonderfully well that it always comes as a dreadful shock when something is not so good.

Braised beef cheeks in red wine (from women’s weekly: new casseroles) appeared so very promising, but unfortunately while the beef was wonderfully meltingly tender, the overall result was so cloyingly sweet as to be almost inedible.

Bessie was forced to annotate the recipe thus:

The quest for a something a little more palatable has commenced – because the melty meat texture was Ace!