Diced

Casseroles, stews, hot pots and pies usually start their life as diced meat that has been cubed so all we need do is flour, season, fry-off and braise to create dishes where the meat literally melts-in-the-mouth. If you don't have a slow cooker, then a the traditional way - low heat in a cast-iron pot is just as good. With diced poultry barbecues, kebabs and curries are all natural outlets for this handy pre-prepared meat!