Low temperature and long cooking time equals maximum flavour. These slow-cooked recipes are everything you want and need when the weather turns chilly. Perfect prepared ahead for weeknight dinners or set and forget on relaxed weekends. Lamb, pork, beef and even fish love slow cooking, and this recipe selection offers a host of tasty variations on some well-loved favourites such as lamb shank pie, coq au vin and beef bourguignon. But vegies, fish and pasta also lend themselves to the slow approach. So forget the fast food fix and take it low and slow.

Traditional stew and herb dumplings

Credit: Ben Dearnley

Matt Preston gets cosy with one of his favourite comfort food recipes.

Wagyu beef hotpot

This winter warmer is all about a star cut of beef.

Chicken cassoulet with spicy chorizo and smoked bacon

This slow-cooked chicken cassoulet is the perfect antidote to a cold weekend.

Goulash

Enjoy rich, earthy flavours in this hearty mushroom and beef goulash.

Coq au vin

This coq au vin recipe is so simple to prepare, but delivers the kind of rich flavours and tender chicken that will make people think you’ve been busy in the kitchen all day.

Osso buco

This slow-cooked osso buco delivers rich flavours and melt-in-the-mouth tender beef. Plus it’s so easy to prepare. Top it off with a zesty gremolata for the perfect satisfying meal.

Beef bourguignon-style short ribs

Colin Fassnidge and Anthony Puharich take a trip to Dublin via Paris, with a satisfying stew ideal for cold winter nights.

Slow cooked shepherd’s pie with potato gratin topping

Snuggle up with this comforting shepherd's pie. Potato gratin topping takes the place of mash for an elevated take on the usual.

Slow-cooked lamb with lemon potatoes

Cooking the lamb on the bone retains maximum moisture, creating fall-apart meat that pairs perfectly with the crispy, lemony potatoes. Recipe by Maurice Terzini, Sylvester Terzini and Joe Vargetto

Slow roasted porchetta with salsa verde

This crispy porchetta roast is perfect for entertaining.

Baked pork and veal ragu

There's nothing like this slow-cooked ragu for dinner on a cool night.

Tbit/Iraqi tshulent (slow-cooked chicken and rice)

"On Friday evening, every family will place a pot full of goodies known as ‘Tshulnt’ in the oven on a low heat to cook overnight and be ready just in time the next day. If you turn the oven on before sunset and don’t touch it again during Shabbat, you’re kosher! Every Jewish diaspora would have their own version of what’s in the pot, and Tbit is the Tshulnt of the Iraqi jews. The long cooking time allows the chicken to become very tender, while the baharat makes the rice as comforting as comfort food can be. But it was the thin layer of crispy burnt rice at the bottom that we were waiting for all week.” Recipe by Louisa Allan and Shuki Rosenboim.