Casseroles and Slow-cooked Classics (Rev. and updated [ed.])

The weekend is the time all good cooks love best. It's when the pressure's off and you can cook slow food, which might not take long to prepare, but will need your presence while it simmers on the stove or in the oven.

Hearty soups, stews and curries can be made in bulk and frozen for the weeks to come. And weekends are also the time for baking. Cakes, pastries, puddings, biscuits, slices and bread are wonderfully relaxing to make - and family and friends adore them - but during the week we never have the time. "Casseroles & Slow-cooked Classics" brings back those old traditions of slow-cooked family food that everyone loves.