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Slow roast recipes

Pulled pork sliders

Boards and

Pulled pork sliders

6 hours

Slow-roasted brisket and smoky beans

Beef recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Tender beef shortrib with carrot salad

Beef recipes

Tender beef shortrib with carrot salad

2 1⁄2 hours

Cook the new cover:

Asian recipes

Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

Yoghurt-marinated leg of lamb stuffed with spinach

Lamb recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Fragrant pork with home-made pickle

Pork recipes

Fragrant pork with home-made pickle

6 hours

Braised lamb with celery salsa

Lamb recipes

Braised lamb with celery salsa

5 hours

Oxtail with creamy polenta

Beef recipes

Oxtail with creamy polenta

5 hours

Duck ragú pie

Duck recipes

Duck ragú pie

4 hours

Asian-style slow-cooked pork shoulder

Asian recipes

Asian-style slow-cooked pork shoulder

3 hours

Pork shoulder braised in milk with baby onions

Christmas recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Slow poached tomatoes in garlic and anchovy oil

Anchovy recipes

Slow poached tomatoes in garlic and anchovy oil

1 hour and 20 minutes

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Slow poached tomatoes in garlic and anchovy oil

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour and 20 minutes

Ingredients

1 garlic head, broken into cloves, with skins intact
6 plum tomatoes, halved and seeded
4 fresh thyme, sprigs
2 cups olive oil
200 g cherry tomatoes, halved
Sea salt and freshly ground black pepper, to taste
8 anchovy fillets
Ciabatta toast, for serving
Fresh basil, for serving

Method

Preheat the oven to 150°C.

Arrange the garlic, tomatoes and thyme in a shallow baking dish, with the tomatoes cut side up. Season and pour over the olive oil.

Bake for 1 hour, then remove the dish from the oven, remove the tomatoes and set aside. Return the dish to the oven for a further 20 minutes.

Remove the dish from the oven, add the tomatoes and the anchovy fillets while the oil is still warm, and allow to cool.

Serve at room temperature, spooned over toasted ciabatta with fresh basil and cracked black pepper.

See more sensational sides here.