I love to slow-cook this on a Sunday, ready for the week ahead. My babushka Liana often pairs meat with prunes, a common combination influenced by the Yiddish community that lived in Ukraine. Use any sort of beef or bone stock; I have made this plenty of times with just water. You could also use sweet paprika instead of mustard in this recipe. Serve with potatoes…

“In the 17th and 18th centuries, Cornish pasties were the go-to portable lunch for miners, fishers, and farmers—practical, hearty parcels eaten hot or cold. I use up leftover casseroles and stews by simply shredding the meat and ensuring the sauce is thick enough to hold its shape without leaking. In this version, the traditional pasty takes on a North African twist with a…”

“The orzo beautifully absorbs the flavour-soaked juicy lamb in this dish, which the little ones will love as much as the bigger ones.” - Nabula El Mourid

A real meal-in-a-bowl, you can easy scale this recipe up, increasing everything by a half or even doubling it. As the soup freezes well, you can then have plenty to pull out for an easy meal when time runs short to cook dinner. We like roasting our beets separately, adding them to the soup near the end of cooking...

We made beef stock. From scratch. It was so good that we don’t know why we don’t whip it up more often. Maybe it’s the 8 hour simmering time that puts us off? (Not really, as this can be done in the background; it’s not like you have to hover and watch it the whole time.)...

Osso buco is a cut of veal and a traditional Lombardian meat stew; the word means ‘bone with a hole.” The osso buco we commonly see is beef and not veal, which is significantly more expensive and daintier than beef osso buco, which can be humungous…

‘Proper’ rendang is a dry curry from the Minangkabau people of West Sumatra in Indonesia and it’s a touch labour-intensive to make. Once you’ve toasted coconut, ground a spice paste, then braised the beef with all of this goodness in a rich coconut gravy, you simmer until the liquid pretty much evaporates and the beef chunks fry…

Got a crowd to feed? Here’s your gig. We figure it’s not worth cooking up this style of a long-braised beefy storm for the average nuclear family but if 2.7 diners is all you’re mustering, just halve everything and be prepared for leftovers. No biggie. The cooked meat will freeze…

Braising is one of the cornerstone techniques of cooking and once you understand how it works, you can go forth and apply the same, basic method to any suited ingredient, or cut of meat, with confidence. Braising is a wet method of cooking, and meat-wise…