Slowcook

Classic French onion soup

Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.

The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.

A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.

However hot it is outside, this roast pork is worth the oven time.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.

The hybrid breakfast dish you've been waiting for.

Cook them low, cook them slow. These lamb shoulder recipes take time, but you'll be rewarded with tender, fall-apart meat.

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.