Slow Weekend Cooking – Butter Chicken, Slow‑Cooked Pork Shoulder Roast & Meringue Swish

Butter Chicken – Marinate chicken thighs with yogurt, garam masala, ground coriander, paprika, salt, black pepper, lemon zest and lemon juice; refrigerate (optional overnight).

Butter Chicken – Sauté finely chopped onion, roughly sliced garlic, grated ginger and finely sliced bird’s‑eye chilies in a little oil until softened.

Butter Chicken – Add butter, then stir in garam masala, fenugreek seeds, Kashmiri chili powder and cardamom pods; cook briefly.

Butter Chicken – Transfer chicken, marinade, and spice mixture to a slow cooker; add a small amount of chicken stock and tomato puree; cook on low for 4–5 hours (or 2–3 hours in a low oven).

Butter Chicken – Reduce the cooking liquid in a saucepan, stir in heavy cream, adjust seasoning, and pour over the cooked chicken; garnish with chopped coriander and serve with warmed naan.

Slow‑Cooked Pork Shoulder Roast – Rub the pork shoulder with crushed fennel seeds and sea salt; score the skin deeply to expose fat.

Slow‑Cooked Pork Shoulder Roast – Roast at a very low temperature (around 250°F/250°F) for about 5½ hours, adding a little water around the edges and covering with foil; after cooking, let rest, then finish the crackling under high heat if needed.

Slow‑Cooked Pork Shoulder Roast – Toss parboiled potato wedges with olive oil, plenty of salt, and grated parmesan; bake alongside the pork until golden and crispy.

Slow‑Cooked Pork Shoulder Roast – Shred cabbage, steam briefly in a pan with a splash of water, then melt butter, add sliced garlic and toss the cabbage in the garlic‑butter; season with salt and pepper.

Slow‑Cooked Pork Shoulder Roast – Make a pan sauce by deglazing the pork roasting juices with honey and apple cider vinegar; reduce until glossy and drizzle over the sliced pork and roast potatoes.

Meringue Swish – Separate egg whites from yolks, keeping whites in a clean, dry bowl.

Meringue Swish – Whisk egg whites to stiff peaks, adding granulated sugar one tablespoon at a time, then finish with a splash of white wine vinegar.

Meringue Swish – Spoon meringue onto parchment‑lined baking sheets, flatten into rough circles, and bake at 350°F (350°F) until crisp on the outside and soft inside.

Meringue Swish – Assemble by stacking meringue discs, adding scoops of ice cream, drizzling warm chocolate sauce, and topping with whipped cream; serve immediately.