I wanted to do it real slow, cooked in my blue Aldi cast iron casserole, with loads of vegetables, herbs and spices.
I done the normal spiking with garlic, rosemary and anchovies, rubbed it all over with sea salt and cracked black pepper. .
Diced up a carrot, a piece of celeriac, some scallions, a couple of small onionss. I added these with a bit of speck and a couple of table spoons of neutral oil. I fried these until the onions became translucent and the speck took on a bit of colour. I
accompaniied with green beans, baton carrots and diced tomatoes in a creme frais sauce.