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Cooking Clever - Fab food for tough times No. 85

At this time of year, the depth of flavour you get from long, slow cooking is just what we all crave. Katy McGuinness shares some of her favourite winter warmers

Each recipe serves 6-8, costs less than €3 per serving and takes 2-3 hours

Beef Stew with Orange and Star Anise

Arabian Roast Lamb and Potatoes

Spiced Duck Pot Roast with Red Cabbage and Grapes

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1) Beef Stew with Orange and Star Anise Cost: €18

Serves 6 generously

Olive oil for frying
1.5 kg beef (shin, cheek or stewing)
200g onions, roughly chopped
3 large carrots, roughly chopped
2 cloves garlic, roughly chopped
400ml red wine
2 x tins chopped tomatoes
Small bunch thyme
Few sprigs rosemary
Zest of half an orange
2 bay leaves
2 cinnamon sticks
2 star anise
300ml water

Pre-heat the oven to 180°C/gas 4. Brown the meat in an oven-proof pan, a few pieces at a time. Put to one side. Sauté the onions, carrots and garlic until soft. Add the wine and let it bubble until almost evaporated. Add the tomatoes, herbs, orange zest, bay leaves, cinnamon sticks and star anise. Return the beef to the pot. Season with black pepper and salt. Cover and place in the pre-heated oven. Cooking time will depend on the cut of beef used. Reckon on two hours at least, perhaps three.

2) Arabian Roast Lamb and Potatoes Cost: €24

Serves 6-8

(From Antony Thompson's 'Slow Cooking')

1 leg lamb
6 cloves garlic, halved
2 tbsp rose harissa
Juice and zest of an unwaxed lemon
Pinch saffron, soaked in 1 tbsp hot water
1 tsp each mint and coriander leaves
4 tbsp olive oil
450g floury potatoes cut into 1cm slices
2 large onions, thickly sliced

Make 12 incisions in the lamb about 2cm deep and long. Blend the garlic, harissa, lemon juice and zest, saffron and water, mint, coriander and half the oil into a rough paste. Spread three-quarters of it over the lamb, pushing into the cuts. Marinate in fridge overnight. Preheat oven to 180°C/gas 4. Mix potatoes, onions, remaining oil and spice paste together and tip into a roasting tin with the lamb on top. Season and roast for two hours, basting from time to time. Remove the meat and increase the heat to 200c/gas 6 to brown the potatoes. Serve with couscous, spinach and natural yoghurt.

3) Spiced Duck Pot Roast with Red Cabbage and Grapes Cost: €11

Serves 4

400g red cabbage, core removed, sliced in strips
2 onions, thinly sliced
3 garlic cloves, finely chopped
1 granny smith apple, roughly chopped
180g seedless grapes
50g dried cranberries (or 65g fresh)
1 pinch each ground cloves, cinnamon and nutmeg
100ml red wine
3 tbsp sherry vinegar
4 duck legs

Preheat oven to 160°C/gas 3. Mix all ingredients (except the duck) together in a large casserole with a lid. Season with salt and black pepper. Put the dish on the hob until bubbling, then place in the oven for 1½ hours. Season the duck and cook in a non-stick pan until golden brown, retaining fat for another use. Place the duck on top of the cabbage and cook for a further 1½ hours. Serve with sautéed potatoes.