More Slow Cooker Recipes

Moroccan filled peppers

PREPARATION TIME: 10 MINUTES

COOKING TIME: 1½–2 HOURS

SERVES 4

VEGETARIAN

Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.

4 red peppers

2 garlic cloves, peeled and finely sliced

6 tbsp couscous

3 tbsp boiling water

4 tbsp finely chopped fresh herbs, such as basil, flat-leaf parsley or mint

3 tbsp olive oil, plus extra for drizzling

2 tomatoes, diced

1 tsp harissa paste

Sea salt and freshly ground black pepper

Using a sharp knife, halve the peppers, attempting to cut along the centre of the stalk so that each half has a piece of stalk attached to it. Carefully remove the seeds, leaving the stalks intact, and arrange the peppers in a single layer in the slow cooker dish (they should fit snugly with few gaps between them). Divide the garlic slices between the peppers.

Place the couscous in a large bowl and add the boiling water. Add the herbs, olive oil, tomatoes and harissa paste, then season with salt and pepper and mix well. Spoon the mixture neatly into the pepper halves and drizzle a little more olive oil over the top. Cover with the lid and cook on high for 1½–2 hours or until the peppers are wonderfully soft but still holding their shape, and the couscous is tender. Serve immediately with some rocket leaves and dollops of Greek yoghurt.

I ALSO LIKE …

to do this with other vegetables, such as halved, hollowed-out courgettes, tomatoes and mini aubergines, using their diced flesh in the couscous stuffing mixture.

Roasted red pepper, tomato and feta salad

PREPARATION TIME: 15 MINUTES

COOKING TIME: 2–3 HOURS

SERVES 4

VEGETARIAN

This salad is packed full of flavour. It is utterly wonderful in the summer, and particularly good for picnics and barbecues, or just as good for brightening up grey days in winter!

4 red peppers

500g (1lb 2oz) baby cherry tomatoes

1 garlic clove, peeled and finely chopped

Sea salt and freshly ground black pepper

4 handfuls of rocket leaves

200g (7oz) feta cheese, cubed

50g (2oz) toasted pine nuts

Extra virgin olive oil, for drizzling

Using a sharp knife, deseed the peppers and cut each one into 6 wedges. Add the peppers, tomatoes and garlic to the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until softened.

Mix the rocket leaves into the pepper mixture and season to taste. Spoon the pepper mixture onto a platter, then scatter over the feta and pine nuts. Drizzle with a little olive oil and serve with warmed pitta bread.

I ALSO LIKE …

to let this mixture go cold before tossing it through cooked and cooled pasta to make a perfect summer pasta salad.

Braised fennel

PREPARATION TIME: 10 MINUTES

COOKING TIME: 2–3 HOURS

SERVES 2 AS A MAIN COURSE OR 4 AS A SIDE DISH

VEGETARIAN

I love fennel, raw and shaved thinly into a salad, or even more so when braised long and slow until meltingly soft. This recipe is fabulous on its own with crusty bread or as an accompaniment to meat or fish.

4 medium fennel bulbs

2 tbsp olive oil

50g (2oz) butter

75ml 2½fl oz) dry white wine

Zest and juice of ½ lemon

2 bay leaves, broken in half

Sea salt and freshly ground black pepper

Using a sharp knife, remove the stalks and any damaged outer leaves from the fennel and slice the bulbs in half lengthways. Remove any feathery fronds and set aside.

Pour the olive oil into the slow cooker dish, tipping the dish to ensure an even layer of oil over the base, and arrange the fennel, cut side down, in a single layer in the dish. Dot the top of the fennel with butter and add the wine, lemon zest and juice. Tuck the bay leaves in between the bulbs and season with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until the fennel is soft and the juices have reduced.

Remove the bulbs from the heat and leave to rest for 5–10 minutes. Scatter the reserved fronds over the top before serving.

I ALSO LIKE …

topping the raw fennel with a pork shoulder or belly joint then cooking on low for 6–8 hours until there is no more pink meat, for a delicious all-in-one roast.

Aubergine and tomato bake

PREPARATION TIME: 10 MINUTES

COOKING TIME: 3 HOURS 10 MINUTES

SERVES: 6

Aubergines and tomatoes are a fantastic pairing. Here they are used in an easy, layered bake, which benefits from its long slow cooking in terms of flavour and texture.

3 large aubergines

500g (1lb 2oz) jar good-quality tomato pasta sauce

3 tbsp extra virgin olive oil

A large handful of fresh basil leaves, plus extra to serve

Sea salt and freshly ground black pepper

75g (3oz) quartered black olives

100g (3½ oz) grated mozzarella cheese

6 tbsp finely grated fresh Parmesan cheese

Using a sharp knife, trim the aubergines and slice them lengthways into thin slices no wider than a pound coin (about 3mm/1/8in).

Spread about 4 heaped tablespoons of pasta sauce over the base of the slow cooker dish, then top with a third of the aubergine slices and drizzle with some of the olive oil, add a layer of basil and season to taste with salt and pepper. Sprinkle over a third of the olives and a third of the cheeses. Repeat this process twice more, but do not add the final layer of cheese. Finish with the remaining pasta sauce, spreading it evenly over the aubergine slices. Cover with the lid and cook on high for 3 hours or on low for 6 hours until the aubergines are meltingly tender.

Uncover and sprinkle with the reserved mozzarella and Parmesan, then replace the lid and cook on high for a further 10 minutes or until melted. Serve with a dressed green salad.

I ALSO LIKE …

to add a couple of layers of lasagne sheets to this recipe to make a more substantial dish. See the lasagne recipe opposite for more guidance on quantities and how to do it.

Easy mushroom and Parma ham lasagne

PREPARATION TIME: 5 MINUTES

COOKING TIME: 4½–6½ HOURS, PLUS PREHEATING

SERVES 6

This recipe is so easy to make and perfect for a family supper or relaxed entertaining.

A large knob of butter

2 tbsp olive oil

500g (1lb 2oz) sliced white mushrooms

Sea salt and freshly ground black pepper

700g (1lb 9oz) jar good-quality tomato pasta sauce

12 very thin slices of prosciutto di Parma (ham), shredded into 1–2cm (½–¾in) pieces

About 9 sheets white ‘no need to pre-cook’ dried lasagne

150g (5oz) grated mozzarella cheese

25g (1oz) freshly grated Parmesan cheese

Remove the slow cooker dish from the base and rub the butter generously over the inside of the dish. Turn the slow cooker base (without the dish in it) on to high to preheat.

Warm the olive oil in large frying pan over a high heat. When very hot, add the mushrooms and season generously with salt and pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden. Add the pasta sauce to the pan. Fill the jar a third full with cold water and rinse out the contents into the pan. Add the ham and mix well.

Spread about 4 tablespoons of the mushroom sauce over the base of the slow cooker dish. Top with 3 sheets of the lasagne, about a third of the remaining sauce and a third of the cheeses. Repeat this process twice more but do not cover with the final layer of cheese (the top layer should be the mushroom sauce). Insert the dish carefully into the preheated slow cooker base, cover with the lid and cook on low for 4–6 hours or until the pasta is tender when tested with the tip of a knife.

Once cooked, remove the lid and sprinkle over the reserved cheese. Leave uncovered for about 10–15 minutes or until the cheese has melted. Serve with a dressed green salad.

Sweet and sour sticky ribs

PREPARATION TIME: 15 MINUTES

TOTAL TIME: 6¼–8¼ HOURS

SERVES 4

These tasty pork ribs are so easy to make and lip-smackingly tasty!

150g (5oz) tomato ketchup

150g (5oz) soft dark brown sugar

100ml (3½fl oz) cider vinegar

1 heaped tsp English mustard powder

½tsp paprika

Sea salt and freshly ground black pepper

1.5kg (3lb 5oz) individual pork ribs

Place the ketchup, sugar, vinegar, mustard powder and paprika into the slow cooker dish, season well with salt and pepper and mix until smooth. Add the ribs and toss to coat evenly in the sauce. Cover with the lid and cook on low for 6–8 hours.

Remove the ribs from the slow cooker and cover with a tent of foil to keep warm. Skim off any excess fat from the surface of the sauce with a spoon and discard. Pour the sauce into a saucepan and bring to the boil over a high heat. Boil for 5 minutes or until thickened, then drizzle over the ribs before serving.

COOKING CONVENTIONALLY?

Preheat the oven to 170°C (325°F), Gas mark 3. Place the ribs into a large casserole dish with a tight-fitting lid and add 250ml (gfl oz) cold water to the sauce ingredients. Cover and bake in the oven for 2½–3 hours or until tender.

Tomato and rocket risotto

PREPARATION TIME: 5 MINUTES

COOKING TIME: 2 HOURS 10 MINUTES

SERVES 4

This risotto is SO easy to make – there’s no standing over a pot stirring for ages. Instead everything is mixed together and then left to its own devices.

4 tbsp good-quality olive oil

1 onion, peeled and finely diced

1 garlic clove, peeled and crushed

25g (1oz) butter

250g (9oz) risotto rice

750ml (1¼ pints) chicken or vegetable stock

1 × 400g (14oz) tin chopped tomatoes

25g (1oz) freshly grated Parmesan cheese, plus extra to serve

Sea salt and freshly ground black pepper

2 handfuls of rocket leaves

Warm a quarter of the olive oil in a frying pan over a medium-low heat. When hot, add the onion and garlic and sweat gently without colouring for about 5 minutes.

Cover the base of the slow cooker dish with the remaining olive oil. Place the cooked onion and garlic into the dish together with the butter, rice, stock and tomatoes and mix well. Cover with the lid and cook on low for 2 hours or until the rice has absorbed the liquid. Don’t be tempted to stir or remove the lid.

Stir in the Parmesan and season to taste with salt and pepper. Fold the rocket through the risotto and serve with plenty of Parmesan to sprinkle over.

COOKING CONVENTIONALLY?

Follow the recipe using a large casserole dish with a tight-fitting lid instead of the slow cooker dish. Add 250ml (9fl oz) cold water before cooking in an oven preheated to 18o°C (350°F), Gas mark 4, for 1 hour or until tender, then stir in the rocket and Parmesan and serve.

Warm tomato and olive caponata

PREPARATION TIME: 5 MINUTES

COOKING TIME: 4 HOURS

SERVES 6 AS AN ACCOMPANIMENT

VEGETARIAN

The gentle heat in slow cooking encourages all the wonderful flavours and sweetness out of these ingredients. This dish is rather like an Italian ratatouille and is great with fish and meat as an accompaniment, or as a meal in itself with pasta or a baked potato.

2 large aubergines, cut into chunks

3 celery sticks, trimmed and finely diced

1 onion, peeled and finely diced

1 tbsp baby capers in brine, drained

75g (3oz) stoned olives

25g (1oz) caster sugar, plus extra to taste

150g (5oz) concentrated tomato purée

4 tbsp red wine vinegar

Sea salt and freshly ground black pepper

3 tbsp cold water

Add the vegetables to the slow cooker dish with the capers, olives, sugar, tomato purée, vinegar, ¼ teaspoon of salt and the water and mix well. Cover with the lid and cook on high for 4 hours or until softened and tender.

Season to taste with more sugar and salt and pepper before serving.

COOKING CONVENTIONALLY?

Cook in an ovenproof casserole dish with a tight-fitting lid for 1 hour in an oven preheated to 170°c (325°F), Gas mark 3.

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