We all crave warming comfort food when the weather starts to cool down – rich and fragrant curries, succulent braises and soups, and meat so tender you could cut it with a spoon. This is the time of year that we skip the salads and quick stir fries and the art of slow cooking comes into its own.
`Low and slow’ refers to the cooking method used throughout the book – low temperature cooking for a long period of time, either in the oven or on the stovetop, which helps to add a great depth of flavour and tenderness to dishes.
All the classic slow-cooking recipes are included in this beautiful book – hearty beef bourguignon, braised lamb shanks, pulled pork, coq au vin, osso buco, lasagne – as well as hearty soups, slow-cooked barbecuing classics, Indian curries and warming tagines.
Many of the recipes are one-pot dishes, so once you’ve popped it in the oven or on the stovetop, you can relax and let time do all the work for you.