Slow cooking for lamb, beef and chicken; recipes serve four unless stated.
LAMB CHOPS, SUN-DRIED TOMATOES, PUMPKIN AND POTATOES WITH YOGHURT AND PARSLEY SAUCE
8 lamb chops
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
¼ tsp sweet paprika
1 heaped tbsp roughly chopped sun-dried tomatoes
1kg pumpkin (butternut squash is particularly good, and widely available), peeled and cut into 2cm chunks
1kg waxy potatoes, washed and quartered
500ml chicken stock
250ml full-fat yoghurt
1 bunch parsley, finely chopped
Layer the lamb, onion, garlic, paprika, sun-dried tomatoes, pumpkin and potatoes in a suitable casserole. Add the chicken stock and season with salt and pepper. Bring to the boil, reduce the heat and simmer, uncovered, for 30-40 minutes, or until the pumpkin and potatoes are cooked.
Combine the yogurt and parsley, season with salt and pepper and serve with the chops, pumpkin and potatoes.
I also add the following relish on occasions, for colour and zip: Combine roughly chopped cherry tomatoes, a chopped garlic clove, 1 tsp chopped rosemary, 1 tbsp chopped parsley, a generous slug of balsamic vinegar and enough olive oil to bind everything.
BOILED BEEF (SERVES 6)
2kg piece of brisket or silverside
6 sticks celery, trimmed and each cut into two lengths
2 bay leaves
4 cloves
small bunch thyme
bunch parsley, leaves and stems separated
4 onions, peeled and sliced
12 carrots, washed
6 leeks, trimmed and washed
1 jar cornichons or gherkins
horseradish sauce
Put the meat in a pot large enough to hold all the ingredients. Season it with salt and plenty of pepper, cover with water and bring slowly to simmering point. Add the bay leaves, cloves, thyme and parsley stalks. Cook for two hours, then add the onions and carrots. Cook for a further 30 minutes, then add the leeks. Cook for another 30 minutes.
By this time the vegetables will be cooked and the meat should be, too. Prod it with your finger: it should give a little but not too much. If in doubt, or if it feels firm, take out the vegetables and continue cooking the meat for a further 30 minutes.
Remove the meat from the liquid, slice and serve with the vegetables, along with cornichons and horseradish sauce. You can strain the poaching liquor and use it in soups.
POACHED CHICKEN, PARSNIPS AND HERBS
4 chicken legs and thighs, from a corn-fed chicken if possible
2 garlic cloves, peeled and cut in half
1 onion, peeled and sliced
8 small parsnips cut into chunks
small bunch rosemary
1 small bay leaf
1 small chilli, deseeded and chopped
500ml chicken stock
3 tbsp olive oil
1 heaped tsp Dijon mustard
bunch parsley, finely chopped
1 tsp capers, well rinsed
2 anchovy fillets
Remove the skin from the chicken. Layer the chicken with the onions, garlic, parsnips and herbs in a pot, seasoning as you go. Pour the chicken stock over the top.
Cover and slowly bring to simmering point. Transfer to a preheated oven, 180 degrees/gas four, for 45 minutes or until the chicken is cooked. Pour off the liquid and reduce over a moderate heat for 15 minutes or until half its original volume. Return to the pot and gently reheat, checking seasoning.
Combine the olive oil, mustard, parsley, capers and anchovies. Serve with the chicken and parsnips.