Over the holidays, Mattias concocted this recipe for a comforting winter stew, and refined it by varying the amounts of The King’s Shipment and honey to get the balance just right.

Ingredients:

2 onions

500g sausages (we suggest plain cocktail sausages, but any will do)

4 carrots

2 tbsp honey

2 tsp marjoram

2 tsp thyme

1 tbsp pesto

1 tsp mustard

250 ml (half a bottle) of The King’s Shipment IPA

2 bay leaves

6-10 whole black peppercorn

1 apple

Flour

Oil

Salt

Chop the onion, and chop the sausages into inch-long pieces. Fry in a deep casserole dish at a medium heat in some oil until the sausages are firm and the onion soft. Peel and dice the carrots into half-inch pieces and add to the pan together with 1 tbsp of honey. Fry for 5 min, stirring so that it does not stick. Mix the herbs, pesto, mustard, remaining honey and add to the pan together with the IPA, bay leaves, peppercorn and 250 ml of water.

Mix and set to simmer under lid for 30 min. Peel and dice an apple and add halfway through.

Mix 2 tbsp flour in some water and add at the end to thicken.

Serve with rice and some crunchy veg like sugar snaps. 

Tip: If you want the dish to have more of a bitter kick, just substitute the water with more IPA! Using a whole bottle of The King’s Shipment (plus an extra tbsp of honey for balance) makes it a bittersweet dish where the hop as well as the malt flavours combine wonderfully with the herbs.

Drink pairing: Ironically, pairing this drink with The King’s Shipment winds up being too much of a good thing. However, the bitterness of Isis Pale Ale balances out the flavours in the stew beautifully. So, we say, drink the King’s while you cook, and have an Isis with your meal!

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