Stews, casseroles and braising all come into their own in winter. Cheaper cuts of meats covered with a deep flavoursome sauce, simmering for hours until meltingly tender, always comfort you at mealtimes.
A real richness and intensity of tastes develop with a tray
bake, Joan Bishop writes. Cooking everything together in one
pot is a brilliant way to build up and concentrate all the
tossed-together flavours and aromas.