If you're a fan of rich, deep, meaty casseroles then you're going to love this recipe for Carbonnade Flamande.

Here's why it's so good: it's packed with meat from the beef and bacon, it's got a delicious sweet and sour edge to it because of the strong beer, the herb combo from the bouquet garni works extremely well and the slow cooking process means it just melts in your mouth.

When you get this dish in Belgium it often comes with a plate of frites but a lower fat alternative would be some form of potatoes this also goes beautiful in a sandwich too (we'd call that a stew piece here in Scotland).