This week, we're taking a bit of a break in a way and "time stamping" seven posts... which have a special meaning to us.

On the recommendation of a friend, we watched the entire six part series (and the effective "pilot" episode,) of a kind of cross between a documentary and reality TV program from Britain called "The Supersizers Go..." which, when explained sounds kinda silly... but it really, Really, REALLY wasn't!

It was a lot of fun and had us literally laughing out loud in many spots.

The premise is two people, restaurant critic Giles Coren and comedian Sue Perkins spend one week eating nothing but the diet of a specific time period... and adopting it's dress and some of that time's traditions as well.

They start off with a medical exam to see the "before" situation... and then end with another test to see how the diet and time spent in that "era" affected their health.

Honestly, it was a really great series!

Anyway, as we're taking a seven day rest, we're posting a recipe from each era covered by Sue and Giles... for interests sake... and although fun, DO think twice about trying it out! We can't guarantee ANYTHING about these recipes!!!

Recipe retrieved via Google from Food Downunder...

You'll need...

1 1/3 kg Mutton, diced
4 tsp Flour (4 to 5)
1/2 tsp Salt and freshly ground pepper
3 tbl Olive oil
An orange, plus its juice
570 ml Good dry red wine
1 sprg rosemary

...and for the cheese topping...

280 gm Self raising flour
85 gm Butter or lard, diced
110 gm Devon Garland, Cheddar or West Country farmhouse cheese,
Coarsely grated or finely diced
Freshly ground pepper
2 tbl Fresh herbs, finely chopped
4 x Spring onions, finely chopped
2 tbl Plain yogurt, mixed with 70ml cold water

Put the flour and seasoning in a bowl and toss the mutton, a few pieces at a time, in it.

Brown the meat in the olive oil, and then add the zest, juice and red wine.

Bring to the boil, tuck in the sprig of rosemary, cover and cook at 150C/350F/gas 3 for about 3 hours or cook it overnight or all day in the bottom oven of the aga.

For the cheese topping:

Rub the flour and fat together in a bowl and then stir in the cheese, pepper, herbs and onions. Stir in enough liquid to make a soft, pliable dough. Transfer to a floured board and knead it lightly.

Roll out to fit the top of whatever ovenproof dish you are serving the hotpot from, cut into wedges and lay them on top of the stew. Bake at 200C/400F/gas 6 for 15-20 minutes.

Huge thanks for the above from Just Hungry, Food Downunder, and of course, The BBC.

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