Photo: StockFood/PhotoCuisine/Taillard, Hubert

Michelin chefs show you how to slow cook

31 Mar 2020

Journalist

Discover how to make a selection of classics, from coq au vin to boeuf Bourgnignon in the competent hands of chefs like Daniel Humm, Marco Pierre White and Raymond Blanc

Our Michelin Chefs Cook series puts the spotlight on ingredients handled by expert hands, highlighting the beauty of simple seasonal ingredients and pantry basics and exploring their full potential, from the simple to the sophisticated.

This week we've selected some low and slow classics by Michelin starred chefs from legendary enfant terrible Marco Pierre White to the king of comfort cooking, Tom Kerridge.

From classic hearty French dishes like Coq au Vin to spicy lamb shanks, all these dishes command extra time and attention but are so worth the wait.

Check out all the recipes below and discover how to build flavour with time...

Marco Pierre White's chilli con carne

Marco Pierre White gets stuck into the family favourite, chilli con carne. He starts off with an easy tomato sauce (make up a big batch and freeze in portion sizes he advises) and he does use stockpots... (we're not judging!) But there's no denying the end results rich in chilli, chocolate and coriander.

Tom Kerridge's chicken casserole

Tom Kerridge puts his spin on a French classic, poulet au pot, for a succulent poached chicken cooked in a chicken broth with seasonal veg and packed with herbs and spices. It's very easy to assemble and then simply a case of wacking it in the oven for 1.5 hours and leave to rest for half an hour. There's not even any browning required – outcomes a hand blowtorch for the finishing touches to get that fantastic golden crispy chicken skin and smoking herbs!

Raymond Blanc's boeuf Bourgignon

Raymond Blanc gets to work on the French classic, the basis for all great braised dishes he reminds us. Good beef and red wine (pinot noir) are the basis of the deep fine flavours. Marinade overnight until the magic of the wine colours the meat. Remember once assembled it'll need around four hours in the oven, but it'll be worth it.

Daniel Humm's coq au vin

Daniel Humm makes one of his favourite holiday recipes, braised chicken in red wine. The chicken needs to marinate for 24 hours so you'll need to think about this a day ahead of cooking. After a couple of hours oven cooking you'll have lovely tender chicken, a nicely reduced sauce, and soft vegetables. Humm serves up with his favourite, polenta.

Gordon Ramsay's spicy lamb shanks

For those that like it hot try Ramsay's spicy lamb shanks. He starts off by marinating the lamb shanks overnight for the best results. The three-hour cook allows the flavours to mellow out and blend. A slow cook on a low heat gives the spices time to work giving mouth-watering, tender lamb.

Atul Kochar's lamb rogan josh

Atul Kochhar of London’s one Michelin star Benares makes a classic aromatic lamb rogan josh. Again, the secret is marinating the meat overnight to guarantee those tender mouthwatering results.

Ludo Lefebvre makes bouillabaise

Stepping away from Michelin stars, but keeping in the spirit of low and slow, Ludo Lefebvre tackles a time-intensive fish soup, bouillabaisse, from the South of France, making it a less daunting challenge but giving equally delicious results.