Why patient cooks come out tops

It's one of seven heavenly virtues; a tortoise-y talent; and the key ingredient in slow-cooking success. Patience is paramount – particularly in the kitchen – so go down a gear this winter, and delay your gratification with a gentle braise or luscious roast.

1. It pays to turn the other cheek

Fast and furious cooks may mock your leisurely pace, but you’ll have the last laugh with O Tama Carey’s juicy beef cheek. Marinated overnight in orange, fennel, rosemary and wine, then roasted for three hours, the dish confirms our theory: slow is always best.

2. Join Albania’s upper crust

Tender, garlicky lamb and rice topped with oregano-spiked yoghurt, then baked till it forms a decadent, cheese-like crust. Yep, tave kosi is home-cooking at its finest. Try the Albanian specialty from Feast, and check out 10 ways with for more yoghurt yumminess.

3. Sometimes you need to stick your neck out

It mightn’t win first prize at a beauty pageant, but this pork neck number from The Seasonal Cook hits homeruns in the flavour stakes. Cooked in milk with lemon and sage, the lactic acid will tenderise your meat. This means melt-in-mouth perfection.

4. A warm oven equals a warm house

It’s not just red meat and game that prosper from lengthy cooking times; seafood can be sensational too. This Croatian recipe for baked octopus in white wine was traditionally prepared over hot coals, but a nice, toasty oven works just as well.

Via Feast magazine

5. Rock on with Moroccan

By slow-cooking standards, this chicken tagine from Hassan M’Souli is relatively swift. Spiced with saffron, cinnamon, preserved lemon and chermoula marinade, the North African dish is a people-pleasing prodigy.

6. It's "stupidly easy"

You heard right, O Tama Carey's recipe for slow-cooked lamb shoulder, pearl onions, young garlic and rosemary is about as simple as it gets. After seven hours in the oven, your meat will be so soft and delicate it falls apart by itself.

Source: Benito Martin

7. It’s not all about the meat

Slow-cooking does tend towards the carnivorous side, but Matthew Evans’ recipe for chickpea, pumpkin and cavolo nero “cassoulet” is a vegetarian’s dream.

Via Feast magazine

8. You’ll be ad-Meyer-ed by all

Take a ‘low and slow’ approach to salmon with this gluten-free stunner from Yummy Supper. Paired with zesty Meyer lemon relish, the soft, succulent fish is ideal dinner party fare.

9. For a burger like no other…

The USA can keep their sliders, po-boys and Big Macs – Xi’an lamb burgers are really where it’s at. Seasoned with star anise, cassia bark, tangerine and chilli flakes, these meaty Chinese treats are the antithesis of fast food. Try Feast’s version here.

10. And a belly full of beans

Frijoles charros or “cowboy’s beans” is one heck of a hearty meal. For a vegetarian alternative, ditch the pork and sprinkle with some fresh crumbled feta. S’all about the beans, anyway.

11. Master the pasta

Indulge in a long lunch this weekend with Feast’s pork shoulder ragù. Pair the indulgently rich dish with pecorino, crusty bread and a generous glass of red. La dolce vita? We think yes.

Pork ragu Source: Chris Chen

12. The ‘king of preserves’ isn’t a quickie

Avjar is a traditional Serbian red capsicum preserve that takes days to prepare. Seriously guys, it’s worth it! Rope in your relatives and make a massive batch. The spread can be stored for three months and matches just about everything.

Via Palachinka

Source: Marija Petrović

13. Get your goat (in a good way)

Birria, or braised goat, is an edible contradiction. The name comes from the Spanish word for “poor quality”, but honestly, this one’s anything but. In Mexico, birria is served tortilla-style at Christmas celebrations and weddings.

Via Feast magazine

14. We all know what happened to the hare…

Take your cues from the tortoise with Ross O'Meara’s slow-cooked hare stew. Starring rosemary, chestnuts and a decent swig of pinot noir, this one-pot wonder’s ideal on a chilly night.

Still hungry? Plenty more to come. Take a look-see at these slow-cooked recipes.