Forget instant gratification. Anna Kibbey and Annica Wainwright find the dishes that take days, months or years to reach peak tastiness
Pappardelle with dexter beef shin ragu, Padella
Padella's chefs know you can't cheat on ragu - the supreme stickiness of their signature recipe develops over eight hours on the stove before it's allowed anywhere near the hand-rolled pasta. 6 Southwark St, SE1 1TQ.
Woodland Negroni, Duck & Waffle
Forget 'shaken or stirred'. How about 'slow-dripped through layers of moss, wood, leaves and soil for 24 hours'? This limited-edition cocktail is like a warm hug from a drunk squirrel. 110 Bishopsgate, EC2N 4AY.
Cherrywood roasted peking duck, HKK
HKK's signature duck is stuffed with spices, showered in scalding hot water, hung in a purpose-built duck drier for 48 hours, then roasted over cherrywood. Well worth the £88 price tag. 88 Worship St, EC2A 2BE.
Cross rib of beef, Balthazar
The star at this Covent Garden brasserie is the cross rib special. Seasoned, seared, sealed in a vacuum bag and committed to a 58C oven for three days, it's served with its cooking juices and a fermented soya bean and beef broth. 4-6 Russell St, WC2B 5HZ.
Cultured butter, &
The intensely creamy-acidic flavour of Grant Harringtonís hand- crafted butter is the product of a marathon 160-hour ferment of his rich Jersey cream. Highly addictive. Druid St Market, 126 Druid St, SE1 2HH. Saturdays 10am-4pm.
Kimchi grilled cheese sandwich, FAT London
Toasties don't get more exciting than this. Made with cheese from Neal's Yard Dairy, bread from St John Bakery and one-month-old, veggie-friendly kimchi. Druid St Market, 126 Druid St, SE1 2HH. Saturdays 10am-4pm.
Century egg, Chinese Laundry
Eggs preserved in sodium hydroxide are still an acquired taste. Here, the traditional Chinese delicacy is given the crowd-pleasing deep-fat fryer treatment before being served on gem leaves with spicy peanut butter sauce. Centuries better. 107 Upper St, N1 1QN
Surströmming, Scandinavian Kitchen
The smell of this fermented herring is so bad that tins are only sold in summer - so they can be opened outdoors. Type 'Americans try Surströmming' into YouTube if you don't believe us. 61 Great Tichfield St,W1W 7PP.
Rubia gallega beef, Lurra
Typically bred for as many years as UK cattle get months, the Galician cows that eventually end up as steaks at this Basque grill spend up to 14 years grazing before theyíre slaughtered. The result? A flavour sensation. 9 Seymour Place, W1H 5BA.
1895 Madeira D'Oliveiras Malvazia, OXO Tower
At £95 per 75ml glass this Portuguese dessert wine may seem punchy at first glance, but it actually works out at just 78p per year of slow maturation. Bargain. Barge House St, SE1 9PH.