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Recipe : Beef stew with heirloom tomato and tomatillo sauce 

(Adapted from The Gourmet Slow Cooker by Lynn Alley)

This dish is literally bursting with flavour. The tomatillos and tomatoes provide a whole rainbow of tastes from sour, tangy, sweet and bitter, which is thickened slightly with the tortilla which also adds a bread-like taste. The chilies lend some heat and fruitiness and the onion and garlic an earthy, robust edge. It is simply stunning and something you can make a large batch of and freeze half for another use. There is no oil or fat used in this sauce recipe, so it's a good healthy option if you are that way inclined.

1 lb tomatillos

7 medium size tomatoes

4 large chilies, seeded and halved

1 white onion, halved

2 cloves garlic, left whole

1 tortilla

1 cup chicken stock

pinch of fennel pollen or ground fennel

2 tbsp oil

1 lb lean stewing beef or pork, cubed

salt

2 tbsp finely chopped fresh basil

Lay the tomatillos, tomatoes, chilies, garlic and onion on a baking sheet, pierce the skin of the tomatillos and tomatoes, (to prevent them bursting - it happens, believe me) and grill (broil) for about 20 minutes, turning frequently until almost blackened. 

Transfer to a blender when cooled slightly, add the tortilla, torn into pieces, the fennel pollen and a little stock to start and blend until smooth. Add as much stock as you like, depending on the consistency you prefer.

Heat the oil in a pan over medium to high heat and sear the beef or pork on all sides until dark brown. 

If you are using a slow cooker, transfer the meat to the cooker and pour the sauce on top. Add a little water or stock to the pan to deglaze, stirring and scraping up the flavourful bits at the bottom and add this to the slow cooker also. Cover and cook on high for about 4 - 8 hours until the meat is as tender as you like. 

Sprinkle in the basil and salt to taste about 10 minutes before serving. Serve with some crumbly cheese on top.