As the evenings draw in, autumn cooking is about deeper flavours, slower methods and meals that are worth gathering around. This collection brings together Grid Iron Gourmet recipes for braises, roasting joints, pies, stews and one-pot dishes, with beef, lamb, mutton, pork and chicken all matched to the methods that suit them best. Expect crisp-edged roasts, spoon-tender braises, rich gravies and practical Ninja Foodi options for days when you want the same depth with less hands-on time.
Boneless lamb leg works particularly well here because it gives plenty of meat without the heavier fat content of shoulder. Cooking it in large pieces in the Ninja Foodi keeps the lamb succulent while allowing it to become tender enough to pull apart.
Aubergine, peppers and courgettes are cooked separately at the end rather than under pressure, so they keep some texture instead of disappearing into the sauce. Lemon, herbs and yoghurt keep the finished dish fresh.
It makes a substantial, protein-rich meal without needing rice, couscous or potatoes, although there are plenty of options if you want to serve it more traditionally.
