Stewing and braising for me are great cooking methods. I love stuff I can make in a big pot to serve at large dinner parties. I like to mush up the leftovers and put them in a cannelloni or lasagne, like the Italians do — they never have any waste! Whenever I eat a good stew it always makes me feel homely, hearty and comforted. Apart from that, it’s great for turning cheap cuts of meat into a delectable feast and all the goodness is kept within the pot.

Whether you’re stewing or braising, start off by browning the seasoned and floured meat in a hot pan or tray — this seals it, giving you good flavour and colour. You can make a classic combination or you can make up your own. By using wine, stock, different vegetables and beans, you can assemble your own stew to reflect what’s available in your cupboard or in season. And if you’re not a great cook, you’ll find it quite hard to overcook braised or stewed dishes. Both can be thrown together in minutes and can be cooking all day so that when you get home there is a beautiful welcoming smell to greet you, as well as a great meal.

Braising is generally about cooking portions or large pieces of meat, whereas stewing normally involves smaller pieces of tougher meat. Classically, stews are cooked on the hob most of the time, whereas braising is done in the oven, both covered with lids.