What could be nicer on a cold winter’s day than a pot of something hot and delicious simmering away on the stove or tastily tenderising in a low oven? These recipes are all about minimal prep time, then long, slow braising and simmering, best done in a heavy based casserole/Dutch oven-type pot. I cook all of these in my trusty 28cm Le Creuset pot or, if I just want half a recipe, my smaller 20cm comes in handy. Aspects of these recipes naturally adapt to a slow cooker, but you will need to do any frying, toasting and browning in a frying pan.