Slow

The recipes in this chapter adhere more to a mood, a frame of mind, than to endless lists of instructions, complicated cooking or long preparation times. They include the sort of dishes you would cook when you have the afternoon, the day, or even the weekend ahead of you, but also those where methods are gentler and where one particular ingredient may be given a little more attention than usual. Here, time itself is often as important an ingredient as the edible ones, and the techniques used reflect that. Sometimes dishes need marinating, resting, slow simmering or roasting, giving each ingredient the time and space to release every last atom of taste and allowing them to mingle slowly and completely with others.