Pressure cooker aficionados know well the pleasure of serving up a dish that should take 4 hours, after a mere half and hour or so. This tender Italian chilli braised pork is a brilliant example.

Invigorate your senses with this flavoursome Moroccan chicken dish. Filled with spices, salty olives and zesty lemon, this is one juicy meal you won't forget any time soon.

Rabbit is not easy to come by; if your local farmers' market doesn't have it you can order on-line from a number of game meat specialists in Australia. It is a tough meat, but turns beautifully tender when slow cooked. You'll be glad you tried it.

Cioppino is an Italian-American fish stew originating in San Francisco's fishing community. It is traditionally made from 'catch of the day' seafood and has become a popular staple at Italian restaurants in the area, and for good reason. It's delicious!

This rich Spanish chicken stew is infused with saffron, a popular spice in Spanish cooking. The best saffron is the most expensive spice in the world as it must be harvested by hand.

This is a lovely one-pot set and forget meal that will taste even better then next day. Serve on a cold winter's evening with creamy mash and a lovely glass or two of red.

Succulent and savoury, this Chinese-style braised oxtail has enough sauce to almost qualify as soup! Serve with a bowl of steamed rice, to soak up all that lovely sauce, and steamed Asian greens.

This delicious pressure-cooker dish makes the most of tender spring lamb, and fresh spring vegetables.

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked. Suitable to freeze at the end of step 2. Pack into freezer-proof containers, leaving 2.5cm (1-inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Sprinkle with oregano after […]

Once fish has cooked and mussels have opened, serve topped with fennel mix and garlic croûtons. Scatter with chopped parsley in place of the fennel fronds if you like.

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.

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 quick and delicious spicy calamari stew with olives and fresh basil; an exquisite Italian-style midweek dinner.

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.

You can replace orzo with risoni if you like. Orzo, like risoni, absorbs cooking liquid. If the sauce is too thick, stir in a little extra water. If you make this dish in advance, you will need to add some water or stock when reheating. Note

A colourful lamb stew packed full of big flavours.

Manhattan clam chowder

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 […]

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

Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth.

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

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

A fragrant and herbaceous vegetable tagine with olive & parsley couscous from Australian Women's Weekly.

Soft and tender braised duck ragu with pappardelle from Australian Women's Weekly,

Tender and flavoursome braised borlotti beans with tomato and garlic from Australian Women's Weekly.

Topped with sliced green olives and fresh parsley, this Spanish-inspired stew is absolutely delicious served with wood-fired bread.

Combine all of the best jewels of the sea in this hearty Italian stew. Serve with loads of crusty buttered bread to mop up all of those delicious juices.

A hearty and spicy green chilli stew from Australian Women's Weekly.

Get out the pressure cooker and make this exquisite dish in no time.

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.

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

Spicy chorizo and chickpeas in a sweet white wine sauce from Australian Women's Weekly.

This Greek-style veal dish with olives can be made in no time at all in a pressure cooker.

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.

You can use any similar-sized chicken pieces, such as drumsticks or a whole chicken, cut into pieces. The pancetta, stock and olives are already quite salty, so you should not need to add extra salt to this dish. Note

There are as many versions of minestrone as there are regions in Italy, but this version simplifies the process with no loss of goodness or flavour.

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

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

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using. This recipe is suitable to freeze. Quick release method: Each time the lid is removed from the cooker, the pressure must be released quickly first. […]

A north African stew of white bean and lentil tagine 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.

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

The stew is best made just before serving. If you want to freeze it, cook it up until the end of step 2. Add the mushrooms after reheating thawed stew. Note

A quick and delicious chicken, chorizo and okra gumbo, a dish that originated in southern Louisiana.

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

A rich and warming leek, bean and mushroom bake infused with red wine, passata and fresh thyme.

An rich and aromatic stew of lamb, white bean, tomato and thyme.

You could use lamb leg or shoulder, cut into chunks, instead of shanks. Note

A hearty winter stew with beef, black bean and corn from Australian Women's Weekly.

Chorizo is a sausage made of coarsely ground pork and highly seasoned with garlic and chilli.

This is a hearty wintry recipe, similar to a Lebanese recipe known as mejadra (mujaddara). The lentil and rice mixture could be made ahead and frozen. Thaw in the fridge overnight, or reheat in a microwave oven. You might need to add a little more stock or water to bring the stew to the consistency […]

With its rich, lemony cooking juices and handfuls of herbs and nuts, this Spanish chicken casserole is a savoury masterpiece. Serve with tender green beans on the side.

Navarin is a classic French ragoût of lamb or mutton.

Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

A flavour-packed lamb and leek braise from Australian Women's Weekly.

Rich and tender neck chop and lentil stew with a bright and fluffy kumara and carrot mash.

This meaty stew is the quintessential winter comfort food. But when you want to take it up a notch, add in these cheesy dumplings packed with the herbaceous warmth of parsley. This one is bound to become a family favourite.

A traditional North African dish, this vegetable tagine is spiced with cumin, coriander, caraway seeds and more, and is divine served with a fragrant lemon couscous.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

As a sea-faring people for most of their history, the Portuguese know a thing or two about seafood and what to do with it, as this Portuguese-style seafood stew demonstrates.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This dish is sophisticated enough to serve at a dinner party.

Slowcooked Moroccan-style vegetables that will melt in your mouth.

A bold and hearty stew that celebrates the warmth of fresh spices and tender beef cheeks. This winter staple is best made in an electric pressure cooker which significantly cuts down on the cooking time.

These slow-roasted beef shanks will melt in your mouth.

A warming and delicious spicy prawn and bean hotpot from Australian Women's Weekly.

You could use beef sirloin or rib eye (scotch fillet) instead of the rump steak. Sukiyaki beef is available fresh and frozen from Asian grocery stores and selected supermarkets. A traditional sukiyaki pan is available from Japanese stores. Note