Low & Slow

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We all crave warming comfort food when the weather starts to cool down - rich and fragrant curries, succulent braises and soups, and meat so tender you could cut it with a spoon. T his is the time of year that we skip the salads and quick stir-fries and the art of slow cooking comes into its own. 'Low and slow' refers to the cooking method used throughout the book - low temperature cooking for a long period of time, either in the oven or on the stovetop, which helps to add a great depth of flavour and tenderness to dishes. Show more