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.
Deeply browned native breed chuck, gently cooked over onions and root vegetables, served with a rich gravy made from the beef’s own juices.
This is Sunday roast beef for a cut that prefers patience over high heat. A tightly covered casserole keeps the chuck moist as its connective tissue softens. The finished joint should be yielding enough to carve into generous slices or serve in substantial pieces. There is also a Ninja Foodi pressure-cooking option for a shorter cooking day.
