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. This 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.

All the classic slow-cooking recipes are included in this beautiful book - hearty beef bourguignon, braised lamb shanks, pulled pork, coq au vin, osso buco, lasagne - as well as hearty soups, slow-cooked barbecuing classics, Indian curries and warming tagines.

Many of the recipes are one-pot dishes, so once you’ve popped it in the oven or on the stovetop, you can relax and let time do all the work for you.