We all crave warming comfort food when the weather starts to cool down – rich and fragrant curries, succulent braises and soups, and meat so tender you could cut it with a spoon. This is the time of year that we skip the salads and quick stir-fries and the art of slow cooking comes into its own. 'Low and slow’ refers to the cooking method used throughout the book – low temperature cooking for a long period of time, either in the oven or on the stovetop, which helps to add a great depth of flavour and tenderness to dishes.