In praise of slow
Oh, slow cooking, how we love you. Let us count the ways. You’re easygoing. You don’t waste a thing, not even time. We give you a little, you do the rest. You cut our clean-up, and you fill the house with deliciousness. It has to be said, you’re magic. This month’s cover star, Slow-cooked beef stroganoff bake, is the perfect case in point (page 12). Sure, beef strog can always be cooked the fast way, and usually is. But cook it low and slow and something happens – an amazing alchemy. It’s not just the tenderness of the beef, the whole dish is transformed, including the luscious richness of the sauce (and nothing soaks it up better than those pasta pillows!). But don’t stop there. This issue has a whole new world…
