HARRY’S HELPFUL HINTS FOR GOURMET CHOLENT:
Choose waxy potatoes like Marfona or Desiree to avoid them dissolving.
Choose large pulses like butter beans and don’t worry too much about soaking them as they have hours to cook.
Don’t add too many or they’ll soak up too much liquid.
Fry your vegetables off first separately for extra flavour.
Sear the meat for colour, caramelisation and to help it hold together in the pot.
After searing the meat, add a little water to help you scrape out the meaty/vegetable-y flavours and pour that into the cholent pot.
Take care when adding liquid – too little and it will be dry; too much and it will be soupy.
Leave it alone! Do not touch it once you have started cooking.