Hyderabadi shanks by Alfred Prasad
Lamb shanks are a staple of hearty, full-flavoured dishes, but are often paired with more Mediterranean flavours like rosemary and red wine. Alfred Prasad offers up his distinctly Indian take on shanks in this recipe, pairing slow-cooked, meltingly tender lamb with a heady mix of cardamom, cinnamon, tomato and yoghurt - a warming dish in more ways than one.
Braised beef cheek in red wine by Pierre Koffmann
This dish by French master Pierre Koffmann is a master-class in full-flavoured French rustic cooking, offering oodles of flavour from slowly cooking deeply flavourful beef cheeks in red wine. Thankfully, people are opening up to the joys of cheek in recent years, and this cut is best served after a long, slow cook.
Beef carbonnade by Henry Harris
From France to Belgium, this recipe slow-cooks beef shin in beer - a cut that is perfect for slow cooking due to its long, well-worked muscle fibres. Cooking the beef shin in beer adds a depth of flavour that is unparalleled, and the cooking style results in meltingly tender meat.
This dish presents what may well be the perfect carnivorous Sunday lunch option - a mouth-watering level of unctuousness from eight hours of slow cooking, with a thick balsamic glaze and sweet onions to cut through the richness of the lamb - a dish to savour.
Salt-baked celeriac by Paul Foster
Something magical happens to celeriac when you bake it in this way - the salt pastry hardens around this rich and aromatic vegetable, emitting a mild saltiness into its flesh, and all at once causes the celeriac to lightly steam and roast at the same time. You are left with a shell to crack open at the table in theatrical style, and a meltingly soft celeriac - a perfect winter warmer.