Carne Guisada Española (Spanish Beef Stew)
Spanish beef stew with red wine, peppers and paprika
Top picks in Bay leaves
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)
Pappardelle with slow-simmered wild boar ragù and pecorino
Carne Estufada à Portuguesa (Portuguese Braised Beef)
Portuguese braised beef stew with red wine, carrots and potatoes
Tripas à Moda do Porto (Porto-Style Tripe Stew)
Porto-style tripe stew with pork, chorizo and white beans
Arroz de Marisco (Portuguese Seafood Rice)
Portuguese seafood rice with prawns, mussels, squid and tomato
All recipes in Bay leaves
Vegan Linseneintopf (German Lentil and Vegetable Stew)
Hearty vegan lentil stew with vegetables, bay leaf and a splash of vinegar
Caldo de Res (Mexican Beef and Vegetable Soup)
Beef and vegetable soup with potatoes, sweetcorn, lime and coriander
Cazuela de Vacuno (Chilean Beef and Vegetable Soup)
Clear Chilean beef and vegetable soup finished with fresh coriander
Caldillo de Durango (Beef and Green Chilli Stew)
Caldillo de Durango stew with tender beef, green chillies, tomatoes and potatoes
Pappardelle with Wild Boar Ragù
Rich wild boar ragù simmered with red wine and tomato, tossed with pappardelle and Parmesan
Lentil and Sausage Soup (Zuppa di Lenticchie e Salsiccia)
Lentil and Italian sausage soup simmered with onion, carrot and celery
Slow-Braised Oxtail with Mashed Potato
Tender slow-braised oxtail in glossy gravy, served with buttery mashed potato
Stinco di Maiale al Forno (Slow-Roasted Pork Shank)
Tender pork shank slow-roasted with garlic and rosemary, then crisped with pan juices
Puerco en Adobo Rojo (Pork in Red Chilli Adobo Sauce)
Tender pork coated in blended red chilli adobo, served with tortillas and lime
Estofado de Pollo Oaxaqueño (Oaxacan Chicken Stew with Olives and Raisins)
Mexican chicken stew simmered with tomato, then finished with olives and raisins
Estofado de Buey (Spanish Beef Stew with Red Wine)
Tender beef stew braised in red wine with tomatoes, bay leaves and smoked paprika
Duck Confit with Lentils
Duck confit legs on tender green lentils with carrots, thyme and a little mustard
