Tripas à Moda do Porto (Porto-Style Tripe Stew)
Porto-style tripe stew with pork, chorizo and white beans
Top picks in Bay leaves
Carne Estufada à Portuguesa (Portuguese Braised Beef)
Portuguese braised beef stew with red wine, carrots and potatoes
Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
Scottish Shepherd’s Pie (Minced Lamb and Mashed Potato Bake)
Shepherd’s pie with minced lamb and creamy mash
Vegan Pasta e Fagioli
Italian vegan bean and pasta soup with tomatoes and herbs
Carne con Tomate (Andalusian Pork in Tomato Sauce)
Andalusian pork simmered in a thick tomato and paprika sauce
All recipes in Bay leaves
Rillettes de Porc sur Toast (Pork Rillettes on Toast)
Shredded pork and fatback rillettes, chilled until spreadable and served on toast
Lomo de Cerdo a la Extremeña (Pork Loin with Paprika and Garlic)
Seared pork loin gently cooked with garlic, sweet paprika and a splash of white wine
Venison Casserole with Juniper and Thyme
Venison casserole with juniper berries, carrots and mushrooms in a rich gravy
Slow-Cooked Brisket with Onion Gravy
Slow-cooked beef brisket with onion gravy made from stock and pan juices
Beef Pot Roast with Root Vegetables
Beef chuck pot roast braised with carrot, parsnip and potato, finished with gravy
Caldo de Pollo (Mexican Chicken Broth with Vegetables)
Mexican-style chicken broth with carrots, potatoes, courgette, lime and coriander
Navarin d’Agneau Printanier (French Spring Lamb Stew)
Lamb stew braised with tomato and white wine, finished with spring vegetables
Ratatouille Niçoise (Provençal Vegetable Stew)
Slow-simmered Provençal vegetable stew cooked until tender, jammy and richly flavoured
Polenta e Spezzatino di Manzo (Beef Stew with Polenta)
Slow-braised beef stew spooned over buttery polenta with Parmesan
Ternera Estofada con Patatas (Spanish Beef and Potato Stew)
Slow braised beef and potatoes in a rich tomato and smoked paprika sauce
Braised Oxtail with Root Vegetables
Tender oxtail braised with root vegetables in a reduced, glossy gravy
Arroz Rojo (Mexican Tomato Rice with Peas and Carrots)
Toasted rice simmered with blended tomato, then finished with peas and carrots
