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When all you need is COMFORT…

Leave a hearty slow-cook dish to simmer for a few hours and fill the kitchen with savoury aromas, while you prepare for treats of the highest order

"Slow cooking works a certain kind of magic. Over time, bulky shoulders or tough old shins yield to the gentle heat, transforming into tender, juicy mouthfuls. Whether you’re slow-roasting, using a casserole or a slow-cooker, long, low cooking opens up so many possibilities for drawing out flavour and building complexity. On days when the world seems a grey place, gather good people around the table with a large pot of one of these dishes in the middle and it will go a long way towards making life feel better."

MONIQUE LANE, FOOD WRITER

*Venison and parsnip tagine with buttered herb couscous

SERVES 4-6. HANDS-ON TIME 40 MIN, OVEN TIME 3½-4 HOURS

Venison and parsnip tagine with buttered herb couscous, p32
PHOTOGRAPHS TOBY SCOTT STYLING TONY HUTCHINSON

MAKE AHEAD

Make the tagine up to 3 days in advance. Cool and keep covered in the fridge. Or cook, then cool and freeze in an airtight container for up to 1 month. You may need to add a splash of stock or water when reheating, to loosen. Serve piping hot.

FOOD TEAM’S TIPS

Seasonal venison works well here with its gamey richness, but stewing beef would make a good alternative.

SLOW COOKER

Make the recipe to the end of step 2, scraping up any burnt bits off the pan. Add the rest of the ingredients to the slow cooker, including the reserved venison and resting juices, but only use half a tin of tomatoes and 250ml beef stock. Cook for 4 hours.

• Olive oil for frying

• 1kg diced venison

• 1 large onion, sliced

• 2 garlic cloves, sliced

• 1 large bunch fresh coriander, chopped

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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