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Is Colly’s Stew really ‘all that’?

The man known only to some as 'Colly' remains a mysterious presence in most stew circles. People only know that he uses a 'fuck off big pan' and ugly Sneinton veg, but somehow, his stew reached almost national fame. The question is, is it the product of a spinster who works too much and has 31 cats? Or will Michelin chefs bow down to this anonymous figure, kissing his feet in return for his recipes? Intrepid reporter Greg Wood investigates...

We apologise for the quality of the photography throughout this article, the photographer was most probably steaming drunk.

When Colly’s recipe was leaked onto the internet, every stew fan in the world was secretly glad. They scribbled it down into their notebooks faster than you could say Jack Robinson. Ultimately, in their haste, some of the ingredients got mixed up. In this case, home made chilli oil and English mustard joined the ranks.

Colly's Stew

Despite the fact that the added ingredients did not at all hinder the taste of the final product, historians are keen to point out the lack of authenticity. It is a well known fact that Colly could be seen running, as if for his life, away from anyone who pulled out a chilli from their bag of shopping.

Colly's Stew

The boiling of the prepared stew for a long period of time can be problematic. One may have to physically restrain loved ones from lunging into the kitchen in a zombie-like state with a mind to devour, once the smell of the reducing red wine starts to seep its way into the living quarters. Be warned!

Colly's Stew

Be sure to make enough stew for extra helpings, fellow diners will almost certainly be seen to unnecessarily gorge themselves like pigs in order to consume as much of this wintery dish as possible. Arm the butler with a baton to prevent riots.

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