Stews & Casseroles

◁ HARISSA LAMB TAGINE WITH APRICOTS

The warmth of sweet spices and apricots mellow the richness of lamb to make this a real treat, especially with the crunch of toasted almonds and sesame seeds. All it needs is a large mound of fluffy couscous. This simple tagine would work just as well with lamb shoulder or leg instead of neck fillet.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 7 1/4 hours (slow cooker) 2 hours 20 minutes (stovetop)

1 tablespoon (15 ml) olive oil

2 lb 4 oz (1 kg) lamb neck fillet, cut into 1 1/4 inch (3 cm) cubes

1 1/2 tablespoons (20 g) butter

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 onion, halved, thinly sliced

handful cilantro, roots cleaned and finely chopped, leaves coarsely chopped

pinch saffron threads, soaked in 2 teaspoons hot water

7 oz (200 g) dried apricots

2 tablespoons (30 g) harissa paste

1/2 cup (2 3/4 oz/80 g) blanched almonds, toasted couscous and toasted sesame seeds, to serve

Reduce the heat to medium and add the butter, ginger, cinnamon, onion and cilantro roots. Cook for 3 minutes until the onion is slightly softened. Transfer to the slow cooker. Stir in the saffron and its soaking liquid, along with the apricots, harissa paste and 1/2 cup (4 fl oz/125 ml) of water. Cook on low for 7 hours until the meat is tender. Stir in the cilantro leaves and almonds, then serve with couscous and sesame seeds.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium–high heat. Season the lamb with salt and pepper. In batches, cook the lamb for 5 minutes until browned. Remove and set aside.

Reduce the heat to medium and add the butter, ginger, cinnamon, onion and cilantro roots. Cook for 3 minutes until the onion is slightly softened. Stir in the saffron and its soaking liquid, along with the apricots, harissa and lamb and 1 cup (9 fl oz/250 ml) of water. Bring to a boil, then reduce the heat to low. Cover with a lid and simmer for about 2 hours until the meat is tender, stirring occasionally. Stir in the cilantro leaves and almonds, then serve with couscous and sesame seeds.

◁ CHOUCROUTE

You can use other cuts of pork, such as hock, and any good-quality pork sausages to make this robust dish from the Alsace region of France.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 4 1/4 hours (slow cooker) 4 1/4 hours (oven)

1 tablespoon (15 ml) olive oil

9 ounces (250 g) speck or bacon, cut into strips

2 lb 4 oz (1 kg) sauerkraut, rinsed and squeezed dry

1 green apple, peeled, coarsely grated

1 onion, finely chopped

4 cloves garlic, finely chopped

8 baby or new potatoes, halved

14 ounces (400 g) pork shoulder meat, cut into 1/2 inch (1 cm) slices

2 bratwurst sausages, thickly sliced

6 cloves

12 juniper berries

2 fresh or dried bay leaves

1 1/2 cups (13 fl oz/375 ml) white wine, such as riesling

mustard and rye bread, to serve

Add the onion and garlic to the pan and cook for 4 minutes until softened. Transfer to the bowl with the sauerkraut and mix well.

Add half of the sauerkraut mixture to the slow cooker, together with the potatoes, and spread out evenly. Arrange the pork and sausages over the top. Scatter with 3 cloves, 6 juniper berries and 1 bay leaf. Season with salt and pepper. Top with the remaining sauerkraut mixture, then scatter with the remaining cloves, juniper berries and bay leaf. Season with salt and pepper, then pour in the wine and cook on high for 4 hours until the meat is tender.

Serve with mustard and rye bread.

IN THE OVEN

Preheat the oven to 235°F/gas mark 1/2 (120°C).

Heat the oil in a large flameproof casserole over medium heat and cook the speck for 4 minutes until golden. Transfer to a bowl and combine with the sauerkraut and apple.

Add the onion and garlic to the pan and cook for 4 minutes until softened. Transfer to the bowl with the sauerkraut and mix to combine.

Add half of the sauerkraut mixture to the pan, together with the potatoes, and spread out evenly. Arrange the pork and sausages over the top. Scatter with 3 cloves, 6 juniper berries and 1 bay leaf. Season with salt and pepper. Top with the remaining sauerkraut mixture, then scatter with the remaining cloves, juniper berries and bay leaf. Season with salt and pepper, then pour in the wine and bake in the oven for 4 hours until the meat is tender.

Serve with mustard and rye bread.

◁ SPANISH OXTAIL AND CHORIZO STEW

Serve this unctuous meaty stew with plenty of white bean or mashed potatoes to soak up the sauce. To make white bean mash, cook your favorite white beans until they are very tender, then mash or blend with a generous amount of olive oil and salt and pepper. Other cuts of beef that would work here include short rib or shin.

SERVES: 4–6

Preparation time: 10 minutes

Cooking time: 9 1/2 hours (slow cooker) 3 1/2 hours (oven)

1/2 cup (2 3/4 oz/75 g) all-purpose flour

4 lb 8 oz (2 kg) oxtail, cut into 2 inch (5 cm) pieces – ask the butcher to do this

3 tablespoons (45 ml) olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

2 carrots, coarsely chopped

2 cups (17 fl oz/500 ml) white wine

2 cups (17 fl oz/500 ml) chicken stock

2 chorizo sausages, coarsely chopped

2 teaspoons smoked paprika

finely grated zest and juice of 1 orange

2 sprigs rosemary, leaves picked

2 cans (14 ounces/400 g) tomatoes

parsley leaves, to serve

Reduce the heat to medium and add the remaining oil to the pan. Cook the onion, garlic and carrots for 5 minutes until the onion is translucent. Add the wine to the pan and let it boil for 5 minutes to evaporate the alcohol. Transfer to the slow cooker, along with all the remaining ingredients except the parsley. Stir well, then add the oxtail and cook on low for 9 hours until the oxtail is falling off the bone. Skim any fat from the surface.

Scatter with parsley leaves, then serve.

IN THE OVEN

Preheat the oven to 300°F/gas mark 2 (150°C).

Put the flour in a bowl and season with salt and pepper. Dust the oxtail in the flour, shaking off any excess. Heat 1 tablespoon (15 ml) of the oil in a large lidded flameproof casserole over medium–high heat. Cook half of the oxtail for 6 minutes, turning to brown evenly. Drain well on paper towel. Repeat with another tablespoon (15 ml) of oil and the other half of the oxtail.

Reduce the heat to medium and add the remaining oil to the pan. Cook the onion, garlic and carrots for 5 minutes until the onion is translucent. Add the wine to the pan and let it boil for 5 minutes to evaporate the alcohol. Add all the remaining ingredients except the parsley and stir well. Cut out a circle of parchment paper to fit the casserole and lay it directly on the surface of the liquid. Cover with a lid and cook in the oven for 3 hours, turning the oxtail halfway through. Skim any fat from the surface.

Scatter with parsley, then serve.

◁ BEEF AND GUINNESS STEW WITH BUTTERMILK DUMPLINGS

SERVES: 4

Preparation time: 20 minutes

Cooking time: 8 1/2 hours (slow cooker) 3 hours (stovetop)

1/3 cup (1 3/4 oz/50 g) all-purpose flour

2 lb 4 oz (1 kg) beef cheeks, cut into 1 1/2 inch (4 cm) cubes

3 tablespoons (45 ml) olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) tomato paste

1 carrot, cut into 3/4 inch (2 cm) cubes

1 fresh or dried bay leaf

1 teaspoon finely chopped rosemary

1 cup (9 fl oz/250 ml) Guinness

2 teaspoons raw sugar

1 cup (9 fl oz/250 ml) beef stock

Buttermilk dumplings

1 cup (5 1/2 oz/150 g) self-rising flour

3 1/2 tablespoons (1 1/2 oz/40 g) cold butter, cubed

3 tablespoons (15 g) finely grated parmesan

1 tablespoon (4 g) chopped parsley, plus extra to serve

1/2 cup (4 fl oz/125 ml) buttermilk

1 egg, lightly beaten

Heat 1 tablespoon (15 ml) of the oil in a large frying pan over high heat. In batches, cook the beef for 5 minutes until browned, then transfer to the slow cooker. Reduce the heat to medium and add the remaining oil to the pan. Cook the onion and garlic for 3 minutes until lightly golden. Add the tomato paste and cook for a minute, then add the carrot, bay leaf, rosemary, Guinness and sugar. Season with salt and pepper, then let it boil for 5 minutes to evaporate the alcohol. Transfer to the slow cooker, along with the stock. Cook on low for 7 hours. Turn the slow cooker up to high.

For the buttermilk dumplings, put the flour into a large bowl. Rub the butter into the flour until it resembles coarse breadcrumbs. Mix in the parmesan and parsley, then the buttermilk and egg, to make a sticky dough.

Drop 12 heaping tablespoons of the dumpling dough on top of the stew and cover with the lid. Cook for 1 hour until the dumplings are cooked through. Serve with parsley.

ON THE STOVETOP

Put the flour into a bowl and season well with salt and pepper. Dust the beef in the seasoned flour, shaking off any excess.

Heat 1 tablespoon (15 ml) of the oil in a large, heavy-based saucepan over high heat. In batches, cook the beef for 5 minutes until browned. Remove and set aside. Reduce the heat to medium and add the remaining oil to the pan. Cook the onion and garlic for 3 minutes until lightly golden. Add the tomato paste and cook for a minute, then add the carrot, bay leaf, rosemary, Guinness and sugar. Let it boil for 5 minutes to evaporate the alcohol, then pour in the stock and 1 cup (9 fl oz/250 ml) of water. Season with salt and pepper, then bring to a simmer. Reduce the heat to low and cover with a lid. Simmer for 2 to 2 1/2 hours until the beef is almost tender.

For the buttermilk dumplings, put the flour into a large bowl. Rub the butter into the flour until it resembles coarse breadcrumbs. Mix in the parmesan and parsley, then the buttermilk and egg, to make a sticky dough.

Drop 12 heaping tablespoons of the dumpling dough on top of the stew, and cover with a lid. Cook for 30 minutes until the dumplings are cooked through. Serve with parsley.

◁ PORK, APPLE AND CIDER PIE

SERVES: 4

Preparation time: 10 minutes

Cooking time: 6 1/2 hours (slow cooker) 2 hours (oven)

3 tablespoons (25 g) cornstarch

2 lb 4 oz (1 kg) pork shoulder meat, cut into 1 1/4 inch (3 cm) cubes

3 tablespoons (45 ml) olive oil

1 red onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons (5 g) finely chopped sage

1 teaspoon fennel seeds, coarsely ground

11/3 cups (10 1/4 fl oz/330 ml) apple cider

2 granny smith apples, peeled, cored, cut into 1 1/4 inch (3 cm) cubes

2 lb 4 oz (1 kg) desiree potatoes, peeled, cut into 1 1/2 inch (4 cm) cubes

3 1/2 tablespoons (1 3/4 oz/50 g) butter

3 tablespoons (45 ml) milk chopped parsley, to serve

Heat 1 tablespoon (15 ml) of the oil in a large frying pan over high heat and cook the pork for about 5 minutes or until browned. Transfer to the slow cooker. Reduce the heat to medium, add the onion, garlic, sage and fennel and cook for 2 minutes or until softened. Add the cider and let it boil for 1 to 2 minutes to evaporate the alcohol. Transfer to the slow cooker, along with the apples, and mix. Season well with salt and pepper, then cook on low for 6 hours until the pork is tender.

Meanwhile, put the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 12 minutes until tender. Drain and mash with a potato masher. Add the butter and milk and mix well.

Spoon the potato onto the surface of the pork and apple mixture, making a scalloped pattern with the back of the spoon, if you like. Cook for a further 15 minutes or until warmed through.

Serve with chopped parsley.

IN THE OVEN

Preheat the oven to 315°F/gas mark 2–3 (160°C).

Put the cornstarch into a bowl and season well with salt and pepper. Coat the pork in the seasoned flour.

Heat 1 tablespoon (15 ml) of the oil in a large frying pan over high heat and cook the pork for about 5 minutes or until browned. Remove and set aside. Reduce the heat to medium, add the onion, garlic, sage and fennel and cook for 2 minutes or until softened. Return the pork to the pan, pour in the cider and let it boil for 1 to 2 minutes to evaporate the alcohol. Transfer to a 10 cups (87 fl oz/2.5 L) baking dish, along with the apples, and mix to combine. Season well with salt and pepper, then cover tightly with foil and bake for 1 1/2 hours until the pork is tender.

Meanwhile, put the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 12 minutes until tender. Drain and mash with a potato masher. Add the butter and milk and mix well.

Increase the oven temperature to 375°F/gas mark 5 (190°C). Spoon the potato onto the surface of the pork and apple mixture, making a scalloped pattern with the back of the spoon, if you like. Bake for 15 minutes until warmed through and lightly golden.

Serve with chopped parsley.

◁ MEDITERRANEAN STUFFED SQUID

Packed with sunny flavors, this squid is the perfect farewell to the winter months. If you want a change from bread and salad, orzo makes a great accompaniment.

SERVES: 4

Preparation time: 20 minutes + cooling time

Cooking time: 3 3/4 hours (slow cooker) 1 1/4 hours (oven)

1 tablespoon (15 ml) olive oil

2 lb 4 oz (1 kg) small squid or calamari, cleaned, tentacles reserved and finely chopped

1 chorizo, casing removed, finely chopped

2 cloves garlic, finely chopped

10 1/2 ounces (300 g) fennel, finely chopped

4 tablespoons (50 g) long-grain rice

1 cup (9 fl oz/250 ml) white wine

1/2 teaspoon finely grated lemon zest

2 3/4 ounces (75 g) feta cheese, crumbled

1 1/2 tablespoons (6 g) finely chopped dill

3 cups (26 fl oz/750 ml) fish stock

crusty bread, lemon slices and tomato salad, to serve

When the fennel mixture is cool, stir in the lemon zest, feta and dill. Season with salt and pepper, then stuff the squid bodies with the mixture. Put the stuffed squid into the slow cooker and cover with the stock. Cook on low for 3 1/2 hours until the squid is tender.

Serve with crusty bread, lemon slices and tomato salad.

IN THE OVEN

Heat the oil in a large, flameproof casserole over medium heat. Add the squid tentacles, chorizo, garlic and fennel and cook for about 5 minutes until the fennel has softened. Add the rice and cook for a further minute, just to coat the grains. Add the wine and let it boil for 6 to 8 minutes to evaporate the alcohol. Set aside to cool completely.

Preheat the oven to 300°F/gas mark 2 (150°C).

When the fennel mixture is cool, stir in the lemon zest, feta and dill. Season with salt and pepper, then stuff the squid bodies with the mixture. Put the stuffed squid into the casserole and cover with the stock. Cut out a circle of parchment paper to fit the casserole and lay it directly on the surface of the liquid. Cook in the oven for 1 hour until the squid is tender.

Serve with crusty bread, lemon slices and tomato salad.

◁ JERK CHICKEN

Slow cooking rather than barbecuing this Jamaican classic makes the chicken meltingly tender. It’s usually heavily heated up with chilies, so increase or decrease to your liking. Two of each type of chili is a good halfway point.

SERVES: 4

Preparation time: 20 minutes (+ 1 hour marinating if cooking in oven)

Cooking time: 7 hours (slow cooker) 1 1/2 hours (oven)

1 onion, coarsely chopped

6 spring onions (scallions), coarsely chopped

4 cloves garlic, coarsely chopped

2 to 4 habanero or jalapeño chilies (or a mixture), seeds removed, coarsely chopped

2 tablespoons (5 g) thyme leaves

2 teaspoons salt

2 teaspoons cracked black pepper

2 tablespoons (12 g) ground allspice

2 teaspoons ground ginger

2 teaspoons ground cinnamon

2 teaspoons raw sugar

1/2 cup (4 fl oz/125 ml) lime juice

8 chicken thighs

2 tablespoons (30 ml) grapeseed or rice bran oil

steamed rice and kidney beans, corn, scallions and lime wedges, to serve

Heat the oil in a large frying over medium–high heat. Sear the chicken for 2 minutes on each side until browned.

Return the chicken and any pan juices to the slow cooker, along with 1 cup (9 fl oz/250 ml) of water. Cook on low for 7 hours.

Serve with steamed rice and kidney beans, corn, scallions and lime wedges.

IN THE OVEN

Pulse the onion, spring onions, garlic, chilies, thyme, salt, pepper, allspice, ginger, cinnamon, sugar and lime juice in a food processor or blender until smooth. Transfer to a large bowl and add the chicken. Mix well, then cover and leave to marinate in the fridge for 1 hour.

Preheat the oven to 375°F/gas mark 5 (190°C).

Heat the oil in a large, heavy-based roasting pan over medium–high heat. Remove the chicken from the marinade (reserving the marinade) and sear for 2 minutes on each side until browned. Remove from the heat and turn the chicken skin-side up, then pour in the reserved marinade and 2 cups (17 fl oz/500 ml) of water. Cook in the oven for 15 minutes, then reduce the temperature to 235°F/gas mark 1/2 (120°C) and cook for another hour until the chicken is cooked through.

Serve with steamed rice and kidney beans, corn, scallions and lime wedges.

◁ BEEF SHORT RIB POUTINE

This hugely popular Canadian invention is the ultimate comfort dish. You could use chuck steak or beef shin as a substitute or omit the meat altogether and replace the beef and chicken stocks with vegetable stock to make it vegetarian.

SERVES: 4–6

Preparation time: 15 minutes

Cooking time: 8 1/2 hours (slow cooker) 3 hours (oven)

5 medium waxy potatoes, cut into wedges

1 tablespoon (15 ml) olive oil

2 lb 4 oz (1 kg) beef short rib, cut into single ribs

3 tablespoons (1 1/2 oz/40 g) butter

1 red onion, finely chopped

2 cloves garlic, finely chopped

3 tablespoons (20 g) all-purpose flour

2 cups (17 fl oz/500 ml) chicken stock

1 cup (9 fl oz/250 ml) beef stock

1 tablespoon (15 ml) Worcestershire sauce

6 sprigs thyme, tied together with string

7 ounces (200 g) melting cheese, such as provolone, raclette or mozzarella

chopped parsley or chives, to serve

Heat the oil in a large frying pan over medium–high heat. Season the beef with salt and cook for 5 minutes until browned, then transfer to the slow cooker.

Reduce the heat to medium and add the butter to the pan. Cook the onion and garlic for 3 minutes until lightly golden, then sprinkle in the flour and cook for a minute, stirring. Gradually stir in both stocks, then bring to a boil and add the Worcestershire sauce and thyme sprigs. Pour into the slow cooker and cook on low for 6 hours. Remove the beef and roughly shred, then return to the slow cooker and cook for another 2 hours. Remove the thyme and discard.

Add the cheese to the slow cooker and cook for a further 15 minutes until melted.

Serve with chopped parsley or chives.

IN THE OVEN

Preheat the oven to 325°F/gas mark 3 (170°C). Heat the oil in a large, flameproof casserole over medium–high heat. Season the beef with salt and cook for 5 minutes until browned, then remove and set aside.

Reduce the heat to medium and melt the butter in the pan. Cook the onion and garlic for 3 minutes until lightly golden, then sprinkle in the flour and cook for a minute, stirring. Gradually stir in both stocks, along with 1 cup (9 fl oz/250 ml) of water, and bring to a boil. Add the Worcestershire sauce and thyme, then return the beef to the casserole and cook in the oven for 2 hours. Remove the beef and roughly shred, then return to the casserole, together with the potatoes. Cook for 45 minutes until the beef and potatoes are tender. Remove the thyme and discard.

Scatter the pan with the cheese and return to the oven for 5 to 10 minutes until melted.

Serve with chopped parsley or chives.

◁ VEAL STROGANOFF

Veal makes a lovely, elegant substitute for the more traditional beef in this recipe, but if it’s beef you’re after, chuck steak or beef shin is the way to go.

SERVES: 4–6

Preparation time: 10 minutes

Cooking time: 7 1/4 hours (slow cooker) 2 hours (stovetop)

1 tablespoon (15 ml) olive oil

2 lb 12 oz (1.2 kg) veal blade, cut into 1 1/2 inch (4 cm) pieces

3 1/2 tablespoons (1 3/4 oz/50 g) butter

6 shallots, finely chopped

2 cloves garlic, finely chopped

1 1/2 teaspoons paprika

14 ounces (400 g) mixed mushrooms, such as button, chestnut and portobello

2 tablespoons (30 g) tomato paste

1 cup (9 fl oz/250 ml) beef stock

1 teaspoon cornstarch – only needed for slow cooker

1 cup (9 fl oz/250 ml) crème fraîche or sour cream

pasta or rice, bread and parsley, to serve

Reduce the heat to medium and add the butter to the pan. Once the butter has melted, cook the shallots, garlic and paprika for 2 minutes until slightly softened. Add the mushrooms and cook for 2 minutes until slightly softened, then add the tomato paste and cook for a minute. Transfer to the slow cooker and stir in the stock. Season with salt and pepper and cook on low for 6 1/2 hours.

In a small bowl, combine the cornstarch with a little of the cooking liquid, then stir into the stroganoff, along with the crème fraîche. Cook for 30 minutes until the veal is tender.

Serve with pasta or rice, bread and parsley.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium–high heat. Season the veal with salt and pepper and cook for 5 minutes until browned. Remove and set aside.

Reduce the heat to medium and add the butter to the pan. Once the butter has melted, cook the shallots, garlic and paprika for 2 minutes until slightly softened. Add the mushrooms and cook for 2 minutes until slightly softened, then add the tomato paste and cook for a minute. Return the meat to the pan and stir in the stock and 1/2 cup (4 fl oz/125 ml) of water. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover with a lid and cook for 1 1/2 hours until the veal is tender. Stir in the crème fraîche and cook, uncovered, for 5 minutes.

Serve with pasta or rice, bread and parsley.

◁ RED BEANS AND RICE

This staple Creole dish was traditionally made on Mondays, using leftover pork bones from Sunday dinner, but it tastes great on any day of the week.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 5 1/2 hours (slow cooker) 2 1/4 hours (stovetop)

2 cups (13 1/2 oz/380 g) red kidney beans, soaked overnight, drained and rinsed

1 smoked ham hock

1 onion, finely chopped

4 fresh or dried bay leaves

1 1/2 tablespoons (12 g) cornstarch – only needed for slow cooker

2 stalks celery, finely chopped

1 green pepper, finely chopped

2 tablespoons (5 g) thyme leaves

3 cloves garlic, finely chopped

1 lb 2 oz (500 g) smoked pork sausage, such as andouille or chorizo, thickly sliced

1 teaspoon cayenne pepper

1 teaspoon paprika

2 cups (14 oz/400 g) long-grain rice, rinsed

finely sliced scallions, to serve

In a small bowl, combine 1/2 cup (4 fl oz/125 ml) of the cooking liquid with the cornstarch until smooth, then stir into the pan.

Transfer the mixture to the slow cooker with the celery, pepper, thyme, garlic, sausages, cayenne pepper and paprika. Season with salt and pepper, then cook on low for 4 hours.

Carefully remove the ham hock. When it is cool enough to handle, roughly shred the meat, discarding the skin and bones.

Return the meat to the slow cooker and stir well. Cook for a further hour until the ham and beans are tender. Check the seasoning.

Meanwhile, cook the rice according to the package instructions.

Serve the beans with rice and scallions.

ON THE STOVETOP

Put the beans, ham hock, onion and bay leaves in a large, heavy-based saucepan and cover with 9 cups (79 fl oz/2.25 L) of cold water. Bring to a boil, then reduce the heat and simmer for 1 hour, skimming off any froth from the surface.

Carefully remove the ham hock. When it is cool enough to handle, roughly shred the meat, discarding the skin and bones. Return the meat to the pan, then stir in the celery, pepper, thyme, garlic, sausages, cayenne pepper and paprika. Cook, uncovered, for about 1 hour, to develop the flavors and thicken the stew. Check the seasoning.

Meanwhile, cook the rice according to the package instructions.

Serve the beans with rice and scallions.

◁ SWEET AND STICKY PORK RIBS

This is classic home-style cooking. The marinade would also work well with beef and lamb ribs, or even chicken thighs. If you’re planning to make this in the slow cooker, ask the butcher to cut the ribs into shorter lengths so they’ll fit.

SERVES: 4

Preparation time: 5 minutes (+ cooling time if cooking in oven)

Cooking time: 4 1/4 hours (slow cooker) 2 3/4 hours (oven)

1 tablespoon (7 g) smoked paprika

1 teaspoon chili flakes

2 teaspoons freshly ground white pepper

3 tablespoons (45 ml) treacle or molasses

3 tablespoons (45 ml) maple syrup

1 tablespoon (18 g) sea salt flakes

4 cloves garlic, minced

1 granny smith apple, peeled, finely grated

1 tablespoon (15 ml) apple cider vinegar

4 lb 8 oz (2 kg) American-style pork ribs

green salad, to serve

Remove the ribs and cover loosely with foil. Pour the cooking liquid into a saucepan and bring to a boil, then reduce the heat and simmer for 15 minutes until thickened.

Brush the ribs with the sticky sauce and serve with a large green salad.

IN THE OVEN

Preheat the oven to 315°F/gas mark 2–3 (160°C) and line a roasting pan with parchment paper.

Combine the paprika, chili, pepper, treacle, maple syrup, salt, garlic, apple and vinegar in a small saucepan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes. Set the glaze aside to cool.

Add the ribs to the roasting pan and brush generously with the glaze. Cover tightly with foil and cook in the oven for 2 hours, then remove the foil and cook for another 30 minutes until tender, turning halfway through and brushing with more of the glaze.

Serve with a large green salad.

◁ SWEDISH MEATBALLS

SERVES: 4

Preparation time: 25 minutes + 1 hour chilling

Cooking time: 4 hours (slow cooker) 1 hour 40 minutes (stovetop)

1–2 tablespoons (15–30 ml) olive oil

2 tablespoons (1 oz/30 g) butter

1 onion, finely chopped

2 slices white bread, crusts removed, roughly torn

3 tablespoons (45 ml) milk

9 ounces (250 g) ground pork

9 ounces (250 g) ground beef

1 egg, lightly beaten

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

4 tablespoons (16 g) finely chopped dill

1 tablespoon (7 g) all-purpose flour

2 cups (17 fl oz/500 ml) veal or chicken stock

3 tablespoons (45 ml) thin cream

1 tablespoon (20 g) red currant jelly

mashed potatoes, dill and red currant jelly, to serve

Meanwhile, put the bread into a small bowl, pour over the milk and mix to combine. Set aside until the milk has been absorbed.

Add both of the ground meats, egg, nutmeg, allspice, dill and soaked bread to the bowl with the onion. Season generously with salt and pepper and mix well to combine.

Roll tablespoons of the mixture into balls and place on a lined baking sheet in a single layer. Chill in the fridge for at least 1 hour to firm.

Meanwhile, melt the remaining butter in the pan over medium heat. Add the flour and stir for 1 minute, then gradually whisk in the stock and bring to a boil. Transfer to the slow cooker, along with the meatballs.

Cook on low for 3 1/2 hours until the meatballs are tender and cooked through.

Gently stir in the cream and red currant jelly, then cook for a further 15 minutes until warmed through.

Serve with mashed potatoes, dill sprigs and red currant jelly.

ON THE STOVETOP

Heat 1 tablespoon (15 ml) of the oil and a third of the butter in a large, heavy-based saucepan over medium heat. Cook the onion for 5 minutes until softened, then transfer to a large bowl and leave to cool completely.

Meanwhile, put the bread into a small bowl, pour over the milk and mix to combine. Set aside until the milk has been absorbed.

Add both of the ground meats, egg, nutmeg, allspice, dill and soaked bread to the bowl with the onion. Season generously with salt and pepper and mix well to combine.

Roll tablespoons of the mixture into balls and place on a lined baking sheet in a single layer. Chill in the fridge for at least 1 hour to firm.

Heat the remaining oil in the saucepan over medium–high heat. Working in batches, cook the meatballs for 5 minutes until browned alll over, then remove and set aside. Melt the remaining butter in the pan. Add the flour and stir for 1 minute, then gradually whisk in the stock and bring to a boil. Reduce the heat to low, return the meatballs to the pan and cover with a lid. Cook for 1 hour, shaking the pan occasionally.

Gently stir in the cream and red currant jelly, then cook, uncovered, for 15 minutes.

Serve with mashed potatoes, dill sprigs and red currant jelly.