Tom Kerridge's slow-cooked meat feasts for a crowd

I’m a huge fan of slow-cooked meats for the simple reason that you can roast or braise them with very little fuss, yet still pack in loads of flavour. In this week’s recipes I have drawn on influences from around the world, weaving in the spices and herbs I love via marinades, rubs and glazes. The dishes are designed to be great fun – you can use the base recipes as blueprints and go on to create your own spice mixes, experimenting with ratios or ingredients. A kitchen blowtorc