Long and lazy winter days are the perfect times to enjoy some indulgent home-cooked meals. For James, those dishes are a perfect chicken and mushroom puff pastry pie and some slow-cooked spare ribs. Also in this episode, food historian Ivan Day reveals how slow cooking years ago meant a very indulgent spit roast. And one of Wiltshire's local microbrewers, Alasdair Large, visits the kitchen to see what James can cook with his own locally produced beer. Show less