The casserole dish has been passed down through generations. You know the kind. White, with vegetables printed on the front, a heavy glass lid, built to last forever. I was recently told they’re fetching astonishing prices online, which seems almost unbelievable considering I’m certain plenty of Australians, especially country cooks, have one tucked away in a kitchen cupboard (am I right???) That casserole dish sent me down a retro rabbit hole.

First came colcannon, the classic Irish combination of mashed potatoes, cabbage or kale and plenty of butter. 

And then, as I stood staring at some chuck beef while Jack and Diane played in the background (sound on please), my mind wandered to Steak Diane. That wonderfully 70s combination of cream, cognac, mustard and Worcestershire sauce. It made me wonder what would happen if I took those flavours and let them slowly work their magic in a casserole instead. The result was everything I wanted it to be.