With garlic, onion, chorizo, tomatoes, peppers and cannellini and butter beans. Few herbs (parsley, bunch of sage)

Chop - bung in oven with a little chicken stock at a low-ish heat for 4 hours. Bingo. Delish.

Can also do the same on the hob but put the beans in in the last half hour otherwise they go solid.

Shin's nice, but it's quite a sweet cut so I like to mix it up with some ox cheek. Makes great pies, that stew.

There's lots of wild rabbit around at the moment (you can tell wild; it's pink. Farmed is white, and absolutely stupid. We're fucking drowning in wild rabbits in this country!). I've got a rabbit in my fridge ready for casseroling later tonight.

Lamb: blade-side of shoulder on the bone is a wonderful slow roasting cut, and much cheaper than leg. Buy Welsh. It's the best in the world.

Belly of pork on the bone would be my last meal. Get the butcher to score it, then marinate it overnight in something hot and sharp. Cook it slow for a few hours, then napalm it at the end for the crackling.

I've been getting into sweetbreads. Gorgeous. Meltingly tender if you flash them fast on Satan's own griddle.

And pig's trotter. Get em for pennies, clean and sear them, roast incredibly slowly and gently for most of the day until they're almost melting. Amazing. Quite a lot you can do with them.

That's some great stuff. Thanks guys.

I need to come back to this with a pencil.

Lamb shank, brown then slow cook in red wine and chicken stock on the hob with the usual extras - onion, herbs, etc.

Try a similar recipe with oxtail,and let it cook for a couple of hours.

Pork belly definitely seconded. Persomally I wouldn't score it and I'd start with the oven on maximum when you put in and go straight to a low heat to try and avoid the blast at the end which tightens the meat just as you are getting ready to eat. Foil will protect the crackling if needs be. Try and sit it on a rack while you are roasting so the meats not sitting in the rendered fat. 1om of water in the pan will stop the fat burning.

Kidney and liver also highly recommended. And lots you can to with chicken giblets, too

smoking pork shoulder (not in rizlas, in some sort of metal cannister). A mate of mine from texas showed me this - you smoke the pork for 7-8 hours, after which time it just falls apart at the touch of a fork. That's how you get pulled pork. For anyone who has visited Bodeans in London,you'll know what I'm talking about.

He used to have a trailer which was a smoker - he'd tow it to sports events the night before, leave it smoking there overnight then have a BBQ in the car park.

Not his, the lamb's, silly. I recommend this - good for a dinner party. Loads of succulent, so tender, fall-off-the-bone, juicy meat.

http://www.cookipedia.co.uk/wiki/index.php/Jamie_Oliver's_4_hour_slow_roast_lamb

Caught part of a programme about great British produce - that Aussie bloke off Master Chef was doing a bit about rare breed British beef and doing some great slow cooking.

check out some of my mate Stu's research, which you can buy in the form of cheap little pamphlets that include lots of yummy recipes? He's coming over for dinner on Sunday, so I'll tell him to expect some orders; can you believe this is his main source of income!

You may have seen him on Tales From The Green Valley on't Beeb - he was the bloke with the folk-club standard beard. Oh, and he's also given Baldrick a lesson in butchering pigs.

http://stuart-hmaltd.com/types_of_food_1550_1660.php

but I have seen a few references to Fergus Henderson's book "Nose to Tail Eating: A Kind of British Cooking". I saw the episode of Anthony Bourdain's "No Reservations" series when he went to Henderson's restaurant St John in London and had the bone marrow with toast which he claimed was one of the top 5 dishes he'd ever had. At least according to Bourdain Henderson is a god to other chefs.

Has to be calves liver.

Flour it on both sides (chuck it in a plastic bag with the flour and seasoning and shake).

Get a hot frying pan and fry it until it is as you want it, I like mine a bit pink in the middle.

Serve with grilled streaky bacon, onion gravy, peas and spuds of your choice.

Heaven!

Made with flank steak (skirt steak here, entraña in Spanish and bavette in French). Put your flank steak swimming with a couple cans of chopped toms and green chillies in low for 4-6 hours. For the last hour, throw in a diced onion, sliced red and green bells, cumin, corriander and chilli powder. You've got the Canarian/Cubano/Mexicano delight of Ropa Vieja.

Throw it into soft tortillas or eat with rice. Mmm-mmm.

Would agree with all the above recommendations re. shin of beef, belly pork and lamb shoulder.

One of the highlights of this time of year is the arrival of the first game and there is little that whets the Beach tastebuds more than a nice pheasant. If you have a Farmers' market or licensed game dealer in the neighbourhood, then that's the place to buy.

There is a common misapprehension that game is expensive. Due to the daft number of corporate shoots these days, there is a lot of quality meat available at less than production cost. Around my neck of the woods I can pick up a brace (two) birds for £3 or £6.50 if I can't be bothered to pluck them, which is usually the case. Partridge, wild duck and rabbit are alittle more expensive but still far better value and quality than anything on offer at any supermarket.

Slowly cooked with shallots, apple and cider with a dash of cream, or perhaps a pot roast with garlic, any herbs to hand, onion, celery and white wine.Both are delicious and great value.

Autumn game c/o the Hampshire Farmers' Market. A couple of rabbits, a load of muntjac and a stack of pidgeon and partridge breast. We had a hare last week which I filleted off and stewed long and slow in cider and a stock made from the frame. Lots of chunky veg went in towards the end. Lovely.

I've also got a load of mutton. I think it was Bob who told me about Blackface. I ordered one of these

http://www.blackface.co.uk/products_detail.asp?prod=661

and, for £52, seem to have near on an entire sheep. One huge and delicious hotpot and one huge and delicious curry and I've just about taken the top off what arrived. I did have to exercise my long-neglected sheep butchery skills a bit but it wasn't too much of a strain.

I did a Beef Rendang earlier this year, and the recipe specified beef shin, for slow, low temperature cooking, ending up with a rich but quite dry, spicy stew.

I bought it from the butcher in the local market, on the day at no notice, who seemed delighted to at my plans for it. He took great pains to claim that unscrupulous supermarkets sometimes try to pass it off as fillet, specifically that the steaks would be sold in pairs , and while one steak would be real fillet, the other would really be shin, and how I should look for the thin membrane in shin, which is the way to tell. Sounds a bit far-fetched to me, mind. Meanwhile, the rendang was splendid.

Can recall whose recipe it was. I thought it was Rick Stein's but the book says not.

are my favourite in curries and stews. While slow cooking is all well and good, I'd strongly recommend getting a pressure cooker if you are getting into these sorts of meals. I use it for any recipe where it says "...and then cover and simmer for X hours". You need to get a stove-top one, rather than electric, and make sure it has as broad a base as possible, so you can brown the meat and then cook it in the same pot. They are an absolute revelation if you haven't used them before.

Is there a general consensus on the use of the pressure cooker?

Convenience V lost flavour/goodness?

Breast of lamb is absolutely brilliant, slow roasted or casseroled.

If it comes flat, put a layer of your favourite stuffing on, and then roll it up. Whole spuds, root vegetables, rosemary, thyme, loads of black pepper and a mix of stock and red white in the pan.

We buy most of our meat from the farm practically next door. Angus beef, Old Spot pigs, Jacob and Black face lamb. Not organic, but minimal chemicals. They respond to what their customers want, so you can order skirt, shin, whatever.

A winner in our house

1 leg of lamb, about 2kg (or shoulder works)
few tblsp olive oil
2 carrots, sliced
2 onions, sliced
one bottle dry white wine
6-10 cloves of garlic, unpeeled
thyme
bay leaf

- place the lamb in a baking dish and brush with the oil
- add the vegetables and pour over the wine
- marinate for 24 hours, turning when you remember
- preheat oven to 120C
- put some oil in a baking dish and heat, brown the lamb all over
- pour over all the marinade and some stock until it comes half way up the lamb
- place in the oven on low heat and cook, without covering, for 7 hours (or drop the oven temp by 10 degrees and add an hour to the cooking time).
- Serve in its cooking tray.

Any veggie options...? ;)

chopped and in the pot. I paid 15quid for the shin which he then chopped up for me. So lots to experiment with in the freezer.

I am following this 'beef shin soup' recipe. I found it on a google search so not a site I have been to before, honest; http://jesus-is-savior.com/Miscellaneous/Recipes/beef_bone_soup.htm

Looks very nice. I'll be ladelling around 8pm tonight, so will let you know ..

... all I can do is look on and drool. I guess I could make some of these just for me and Monteeny, but... well, it's not the same if you're not properly sharing it (and the 2 year-old will, frankly, eat worms, so I wouldn't get the same sense of appreciation).

Now, if we start a South Indian Veg thread - I'm there...

Has anyone mentioned the humble but utterly delicious pot roast?

Get a nice piece of brisket - cheap cut and very nice cooked this way. Het a stock pot or casserole dish that is somewhat bigger than the joint. It must have a lid.

Put lots of chunky cut vege in - carrot, swede, turnip, celery. . You can add potatoes later. Lay the meat on the vege. Season. Add water or stock. It doesn't matter but unless it's good stock (ie not oxo) use water. I sometimes use a full bodied ale. Chuck in a couple of bay leaves. Put in a low over gas mark 4 - no idea what that is temperature wise. Leave to cook. Takes 4-5 hours depending on the joint. Remove the meant and let it rest. Drain the vege and keep warm. If need be, thicken the liquid to provide a lovely rich sauce/gravy. Serve the meat and vege with mashies and buttered cabbage. Yum. Right...that's winter sorted

Cooked in an aromatic liquour of your choice(something salty soy,sweet brown sugar tomatoes, herby etc) and then roast again for extra stickiness

Some amazing sounding stuff here; a lot of these recipes will definitely be making their way onto my "new non-kosher kitchen cooking list". Particularly that first one with pork belly and chorizo, wow.

Out with the smoked knuckle of pork.

Some yellow split peas have also been put in to soak.

Dinner tommorow will be good.

belly of lamb - a fatty joint. Cook for at least four hours - throw in some onions and garlic if you please - then pour off the fat and use it to make the best roast potatoes in the world. The fat hardens like your arteries if refrigerated, and can also be used to make fantastic pastry for pies and pasties.

Re. roast potatoes - I now follow Michael Caine's advice (from his Christmas Day "Desert Island Discs" appearance a couple of years back.) Put raw potatoes in with cold oil or fat. This way the potatoes absorb the oil and come out nice and crisp.

Keep a defibrillator on stand-by.

I bought a slow cooker the other week and it's been a huge hit in the kitchen. Everything gets chucked in at 8am and as long as I remember to turn the thing on (which I didn't do the first time) there's a cracking dinner ready by 6pm.
I've also bought two chickens but that's for another thread.

No, not Mme. Foxy, who only spends time in the kitchen to wash and soap horse tack in the big sink, no, I'm talking about my tagine.