The middle months of the year are the time for rich braises, hearty soups, and deeply flavourful cuts. In Meatsmith’s most recent Winter Series, we drew on old favourites and tried out a few new techniques.

Every fortnight from June through early August, we presented a collection of new products and recipes. Some were ready after a simple heat through on the stove, while others required a good drizzle of olive oil and a spell in the oven.

We began with a round of dishes which were warming and just the right amount of indulgent – Veal Osso Buco, Jerk Oxtail Pie, Veal Saltimbocca and Tomato 'Nduja al Forno.

From there, our celebration of cold-weather cooking took inspiration from the British Isles, with an Essex Lamb Bun, Scotch Broth, and Barnsley Chops with Mint and Aleppo Sauce.

In time for Bastille Day, the offering took a French turn, with a Coq au Vin Jaune pie, La Garbure (a traditional stew from the Pyrenees), Rôti de Porc, and Baked Ratatouille. 



And finally, we looked to the fog‑shrouded valleys of Northern Italy – where cold weather cooking is simple and built to nourish – with a Cotechino Sausage, Braised Lentils and Veal Scallopini with Mushroom Sauce.