Bring out your crockpots and a good book to read while your meats get gently cooked in a small amount of flavourful stock. An ancient method of cooking, stewing is a long, slow method where meat, veggies or fruits are cooked with minimum water or stock to retain its moisture and flavour. While temperatures between 93 to 148 degrees Celsius are considered ideal for stewing, Ameya Mahajani, consultant chef, Aromas Café insists that you "start with low heat as it will allow even cooking".

For fruits, he recommends adding butter in a slow-heated pan and allowing it to melt gradually. "But, don't let the butter burn or turn brown. You need that dewy, golden colour for the perfect taste," he says. To avoid caramelisation of sugar, you can add some cream. "Ensure that there's enough butter and sugar in the pan so that the liquid covers the fruits throughout the stewing process."