Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave […]

Ask the butcher to cut the beef shank into 6 equal pieces for you, or you could use 6 x 300g (10 ounce) pieces beef osso buco. Dry red wine can be used instead of port. serving suggestion Serve shanks with risotto, mashed potato or soft polenta. Note

A hearty stew for cold winter nights.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

Tart passionfruit give these rich crème caramels a fruity lift.

Just a few moments preparation in the morning and into the slow-cooker with this authentic and flavourful Mexican classic. Perfect for cold winter nights when something substantial is called for but you just don't have the time. Enjoy with rice and a glass of red.

Warm up on a cold winter's evening with this melt-in-your-mouth stew.

A slow cooked beef that will melt in your mouth in a rich and herbaceous coriander curry.

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

This slow-cooker chicken with leeks and artichokes is succulent and gorgeous served on a bed of mashed potatoes and drizzled with the cooking juices.

Lemon thyme has a delicate perfume that infuses the chicken as it slowly cooks down, creating a tender, aromatic dish.

Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3. Note

Kaffir lime leaves are sold fresh, dried or frozen. The dried leaves are less potent so double the number called for in a recipe if you substitute them for fresh leaves. Note

A rich stew of veal with parsley and capers from Australian Women's Weekly.

This mouth-watering dish uses preserved lemons, a prominent ingredient in North African cooking. The flavour is salty, unique and perfumed.

So tender, so sweet and so sticky - just try to resist these American-style ribs.

to freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Tomato passata is […]

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

Anchovy and chilli add flavour and spice to these delicious lamb chops, served with cavolo nero and smooth mashed potatoes.

Peking duck is Beijing's most famous dish. Traditionally, this dish is served with peking duck pancakes and hoisin sauce.

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1. Note

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.

Serve with couscous. Note

The ginger broth can be made ahead and kept, covered, for several days in the refrigerator, or freeze for up to six months. Note

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

A colourful lamb stew packed full of big flavours.

In Italian, osso buco means bone with a hole'. It is cut from the shin of the hind leg (shank), and is also known as knuckle. The hole is filled with rich bone marrow, also known as jelly’; stand the bones upright to cook, so you don’t lose the delicious jelly inside. This recipe is […]

store Recipe best made just before serving. Note

Served with pistachio yoghurt, this Moroccan-inspired lamb shoulder is melt-in-your-mouth delicious.

Take your stew to the next level with this slow-cooked beef tagine.

Served over crispy grilled polenta, this rich beef ragu is comforting and perfect for the cooler weather.

As with the word casserole, tagine also has two different culinary meanings. Originally from Moroccan kitchens and now found in many of ours, a tagine is the earthenware, cone-lidded vessel in which the spicy, fragrant North African stew with the same name is cooked. The lid serves as a vent, allowing the steam to escape, […]

suitable to freeze at the end of step 3. Note

Beggar's chicken is a dish from Changshu, Jiangsu province. The chicken is stuffed, wrapped in clay-like dough, and roasted.

This recipe serves 4 as a vegetarian main meal with rice, but you can also serve it as part of an Indian banquet to serve 8. Okra, also known as lady fingers, is a green, ridged, oblong pod with a furry skin. While native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Brimming with flavour, this slow-cooked curry is perfect for the cooler weather.

Your mouth will be watering in anticipation by the time you serve up this divine slow-roasted lamb shoulder, thanks to the good smells that will fill the house as it cooks.

Food referred to as "à la bourguignon" is food cooked in the style of the famous French wine region of Burgundy, and is instantly recognisable by its red wine sauce containing mushrooms, bacon and onions.

Roasted garlic is a delicious accompaniment to roasted or grilled meat, or squeezed from the skin and spread on croutes. To ensure a tender roast, remember to stand the meat before serving.

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.

Our version of this classic takes its lead from the traditional versions of Languedoc and Castelnaudary, but we've given it an update to make it a simpler, quicker and healthier dish. Haricot, great northern, cannellini or navy beans can be used in this recipe.

A traditional Sunday lunch for many Italian families - this ragu is a flavour-filled delight.

You'll be a star when you serve up this slow-roasted lamb with garlicky skordalia and lemon potatoes for Sunday lunch.

Chicken mulligatawny, literally meaning 'pepper water', is an English interpretation of an Indian dish.

Slow-cooked in jerk seasoning, these drumsticks are tender and delicious, gorgeous as a starter or to hand around at a party.

Turkey is often sold frozen in larger supermarkets. Allow at least one day to thaw in the refrigerator before using. If you can’t find a turkey hindquarter use two turkey drumsticks (often called turkey shanks), or use turkey breast on-the-bone, (called turkey buffe). You can serve the turkey with the strained and seasoned juices instead […]

Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again ­(see first step) ­before cutting it into pieces. You might have to order the tripe from the butcher in advance. Note

Slow-cooked, tender pieces of beef and fried eggplant pair beautifully in this spiced Moroccan stew.

Suitable to freeze at the end of step 2. Add sour cream when reheating. Note

Serve this delectable pudding hot or warm, with cream, ice-cream or custard.

Fresh curry leaves and fenugreek seeds add extraordinary flavours to this spicy tamarind pork curry, while coconut cream adds depth and creaminess.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

Beef and mushroom make a delicious pair in this herby, slow-cooked stew.

Get warm and cosy with this wholesome soup, perfect served with crusty bread and a glass of red wine.

To freeze. Complete the recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through Note

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

"Country-style terrine" is the literal meaning of this classic dish as it is chunky and rustic. Juniper berries, the dried fruit from the evergreen tree of the same name, can be found in specialty spice stores and better delicatessens.

Some of the stems and roots of coriander are used in this recipe so buy a bunch of fresh coriander with its roots intact. Wash the coriander under cold water, removing any dirt clinging to the roots. Chop coriander roots and stems together to obtain the amount specified. Note

The astringent perfume of quince is the perfect counterbalance to the sweet honey in this fragrant lamb and couscous dish.

For a really rich flavour, marinate the lamb shanks overnight. Serve shanks with flour tortillas, a green salad and lime wedges.

A wonderful spiced chicken with all the flavours of Portugal. Basted with a chilli, garlic, paprika and oregano paste then stuffed with lemon and thyme, this chicken is fragrant, moist, tender and spicy.

Slow cooked beef pot roast with root vegetables has the house smelling gorgeous all afternoon.

Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.

Rich and delicious Indian korma with slowcooked tender lamb from Australian Women's Weekly.

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

A rich oxtail stew with red wine and port; the perfect winter dish.

Anchovy and chilli lamb neck chops with creamy polenta from Australian Women's Weekly.

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

Barley is a wonderful, healthy and tasty way to thicken a delicious soup or stew such as this one.

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

The deep, earthy flavours of this pot roasted pork shoulder with mushroom, port and chestnut are redolent of winter evenings and roaring fires.

Bollito misto, which translates as "boiled mixed meats", is a traditional North Italian dish served on New Year's Eve and other special occasions.

A tender and fragrant Vietnamese clay pot chicken dish from Australian Women's Weekly.

Preserve your own bottle tomatoes with this recipe from Australian Women's Weekly.

Recipe is suitable to freeze at the end of step 3. Note

To freeze Complete the recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from […]

Panang curry has a distinct peanut flavour; the addition of peanut butter helps to bring out the flavour when using a bought paste.

This golden beef pie is classic comfort food; perfect for a cosy night in by the fire.

Cosy up with this winter with tender slow-cooked lamb shanks and dreamy white bean purée.

Tender and slow-cooked beef in red wine sauce with roasted tomatoes from Australian Women's Weekly.

A delicious slow-roasted honey and soy pork neck with complex Asian spices and flavours.

Biryani are some of the most elaborate of Indian rice dishes synonymous with the Moghul emperors. Lamb, rice and spices are layered in this fragrant one-pot dish. Start the recipe a day ahead.

Spicy and rich duck vindaloo from Australian Women's Weekly.

A classic of American frontier cookery, pork and beans makes a fabulous weekend lunch or dinner dish in the middle of winter.