Prep Time: 30 minutes Cook: 2 hours Serves: 4
4 braising steaks (about 200g/7oz each) 3 tbsp sunflower oil 1 medium onion, halved and cut into 12 wedges 1 garlic clove, crushed 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock 1 tbsp tomato purée 1 tbsp chopped fresh thyme, or ½ tsp dried thyme 1 bay leaf 1 tsp cornflour ½ tsp English mustard powder salt and freshly ground black pepper
Method Preheat the oven to 170C/325F/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of freshly ground black pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium-high heat for a couple of minutes on each side, or until nicely browned, then transfer to a large flameproof casserole dish. Add a little more oil to the pan if necessary. Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for five minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for one more minute, then transfer the onion and garlic to the casserole dish. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼-1½ hours, or until the beef is very tender. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole dish and stir in the cornflour mixture. Season to taste with salt and freshly ground black pepper. Place the casserole over a medium-high heat and simmer for 2-3 minutes, or until the gravy reduces and becomes thickened and glossy, stirring regularly. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips.

Prep Time: 15 minutes Cook: 6 hours Serves: 8
Ingredients 1 teaspoon vegetable oil 1 (1.8kg) pork shoulder 230ml barbeque sauce 120ml cider vinegar 120ml chicken stock 50g light brown sugar 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chilli powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme
Method Pour the oil into the bottom of a slow cooker. Place the pork shoulder into the slow cooker; pour in the barbecue sauce, apple cider vinegar and chicken stock. Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook on High until the pork shreds easily with a fork, 5 to 6 hours. Remove the pork from the slow cooker and shred the pork using two forks. Return the shredded pork to the slow cooker and stir well.

Prep Time: 30 minutes Cook: 2 hours Serves: 4
Ingredients 100g/3½oz smoked, dry-cured lardons 2 carrots, roughly chopped 2 sticks celery, sliced 1 onion, roughly chopped 2 garlic cloves, crushed 2 sprigs fresh rosemary, needles finely chopped 1 tsp dried thyme 1 tbsp tomato purée 400g/14oz can chopped plum tomatoes 1.2 litres/2 pints good-quality chicken stock 400g/14oz can cannellini beans in water, rinsed and drained 50g/1¾oz spaghetti, snapped into short lengths 100g/3½ head baby leaf or spring greens, thickly shredded Salt and freshly ground black pepper 2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional)
Method Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan.

Prep Time: 10 minutes Cook Time: 7-8 hours Serves: 4-8
Ingredients 2kg of pork ribs For the BBQ sauce 500ml BBQ sauce 2 tbsp of brown sugar 3-4 chopped garlic cloves 2 tsp Worcestershire sauce 1 tbsp cayenne pepper (optional) Rice to serve (optional)
Method Remove the inner skin from ribs and place ribs in slow cooker. Combine bbq sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover the ribs with ¾ of the sauce. Season with a good amount of salt and pepper; cook on a low setting for 7-8 hours or high setting for 3-4 hours. Refrigerate remaining sauce to use for glazing later. When ribs are tender and falling apart, transfer them onto an oven tray (or baking sheet), lined with parchment paper using a slotted spoon and tongs. (Lift them carefully as the meat will be very tender and falling off the bone). Baste with half of the the remaining barbecue sauce and cook them in a preheated oven at 200C | 390F for about 10 minutes, or until beginning to char and crisp on the edges. Cut the ribs, serve with the remaining sauce.