MORE slow cooker

RECIPES

OVER 120 DELICIOUS AND EASY DISHES

Katie Bishop

Contents

Cover

Title Page

List of Recipes

Introduction

My guide to slow cooking

1 Light dishes

2 Chillies and pasta sauces

3 Spicy dishes and curries

4 Braises and stews

5 Roasts

6 Super slow

7 Feasts

8 Puddings

Index

Acknowledgements

About the author

Copyright

About the Publisher

List of Recipes
Light Dishes

Spinach and Lentil Soup

Spicy Celeriac and Apple Soup

Chicken and Lemon Soup

Thai Pumpkin Soup

Split Pea and Ham Soup

Mixed Mushroom and Herb Bruschetta

Easy Chicken Liver Pâté

Balsamic Beetroot and Orange Salad

Braised Lentil Salad

Moroccan Filled Peppers

Roasted Red Pepper, Tomato and Feta Salad

Braised Fennel

Aubergine and Tomato Bake

Easy Mushroom and Parma Ham Lasagne

Sweet and Sour Sticky Ribs

Tomato and Rocket Risotto

Warm Tomato and Olive Caponata

Chillies and Pasta Sauces

Quick Tomato Sauce

Creamy Roasted Garlic and Rocket Pasta Sauce

Peperonata (Tomato and Red Pepper Sauce)

Italian Tomato and Aubergine Sauce

Pumpkin and Parmesan Pasta Sauce

Marinara Tomato and Seafood Pasta Sauce

Chickpea and Sweet Potato Chilli

Italian Sausage and Red Wine Ragout

Four Bean Chilli

Salsa Rossa

Veal Ragout

Mexican Mole

Pork and Borletti Bean Chilli

Chocolate Chilli Con Carne

Picadillo

Proper Bolognese

Spicy Dishes and Curries

Spicy Middle Eastern Fish Stew

Sea Bass With Green Chilli and Coriander

Fragrant Chicken Pastilla

Tomato Buttered Chicken

Easy Chicken Korma

Chilli-Chicken Tortillas

One-Pot Moroccan Chicken With Couscous

Tomato, Potato and Coconut Curry

Beetroot and Cumin Curry

Sri Lankan Vegetable Curry

Green Chilli Dhal

Thai Pumpkin Curry

Lamb Tagine With Fruit and Honey

Jamaican Lamb Curry

Rogan Josh Lamb Shanks in Dark Almond Sauce

Mogul Lamb With Saffron and Raisins

Indonesian Pork

Easy Beef Biryani

Beef With Whole Spices

Braises and Stews

Summer Sausage Braise

Paprika Chicken With Chorizo

Spring Chicken and Vegetable Casserole

Aromatic Chicken With Lemon

Country Chicken With Leeks, Cream and Bacon

Sweet and Soy Ginger Chicken

Winter Vegetable Stew With Thyme Dumplings

Fruity Moroccan Lamb Shanks

Barnsley Hotpot

Orange Braised Lamb

Aromatic Asian Pork With Noodles

Lemon and Honey Pork Chops

Ham Hocks in Cola

Pig Cheeks in Cider

Easy Beef Stew

Pastitsada (Greek Beef Stew)

Beef Stroganoff

Beef in Black Bean Sauce

Roasts

Roast Chicken With Saffron and Moroccan Vegetables

Roast Chicken With Clementines

Roast Turkey Leg With Red Wine Sauce

Duck With Sticky Pomegranate and Orange Sauce

Winter Vegetable Gratin

Rolled Breast of Lamb with Redcurrant and Rosemary

Rolled Lamb with Capers and Anchovies

Gammon with Cumberland and Orange Sauce

All-in-One Pork and Apple Sauce

Italian Milk-Fed Pork

Rolled Roast Pork with Spiced Pear Chutney

Hoisin Pork Roast

Beef in Miso

Italian Pot-Roast Beef

Brisket Cooked in Coffee

Manzo Arrosto (Stuffed Rolled Beef)

Super Slow

Long and Luscious Tomato Sauce

Italian Baked Beans

Brined and Spiced Slow-cooked Chicken

24-Hour Hungarian Pork

Lamb with 40 Cloves of Garlic

24-Hour Lamb Salad with Pine Nuts and Sultanas

Traditional Osso Bucco with Gremolata

Spicy Pulled Pork with Red Onion Chutney

Bourbon-Soaked Beef

Salt Beef

Roman Oxtail

Ox Cheeks in Ale with Barley and Herb Dumplings

Feasts

Celebration Easter Lamb

Party Paella for a Crowd

Black Velvet Celebration ‘Pies’

Bonfire Night Sausage Hotpot

Cranberry and Chestnut Festive Turkey Crown

Turkey Ballotine with Chestnuts and Port

Steamed Mincemeat and Orange Pudding

Spiced Cranberry and Ruby Port Mincemeat

Brandy Sauce

Easy Christmas Pudding

Easy Chestnut and Chorizo Stuffing

Christmas Chutney

Bread Sauce

Spiced Mulled Wine

Cranberry and Orange Sauce

Hot and Spicy Pomegranate Cup

Puddings

Six-hour Cinnamon Rice

Rosy Rhubarb Roly-poly

Rich Chocolate and Hazelnut Pudding

Extra Toffee Banoffee Pudding

Mini Coconut Cups with Mango and Lime

Chocolate Bread and Butter Pudding

St Clements Cheesecake

Middle Eastern Fruit and Nut Salad

Crunchy Vanilla Crème Caramels

Double Chocolate and Pear Pudding

Sticky Plum Cake

Apricot Upside-down Cake

Orange and Almond Loaf Cake

Real Vanilla Custard

Amazing Hot Chocolate Sauce

Introduction

‘Surely there’s a limit to the number of ways you can slow cook something,’ said the doubters when I took on this second book of over 100 recipes. Little did they know! Such is the versatility of the slow cooker I had loads of ideas up my sleeve for book two! I hope you enjoy this collection of 130 new recipes, just as lovingly written, tested and devoured as those in book one.

This book is designed to be really simple to use. If you fancy a curry or something spicy then look in the curries section, or maybe rich braises and stews are the reason for your slow cooker’s presence in your kitchen, so take a look at that chapter. In my kitchen my slow cookers (cookers are plural because at the last count I had eight!) are a godsend for midweek meals, but particularly when entertaining. I love to have large gatherings and parties, and it is at these times I could not live without a slow cooker. This New Year’s Eve we had a house full of guests, so we filled a slow cooker with mulled wine and left it ticking over on the warming function, ready to take the chill off when the guests arrived. There was also a buffet table with two slow cookers – one containing Beef with whole spices and the other with Fruity Moroccan spiced shanks. They had been thrown together 8 hours before and then left to their own devices while I relaxed and did my nails(!). Both dishes were smart enough to be left in situ ready for guests to serve themselves. Entertaining for a large number has never been easier, so if that’s your thing, you’ll also find a chapter for feasts and celebrations.

One of the areas that I was most excited about experimenting with in this book was ‘super slow’ cooking. All the top chefs seem to be doing it at the moment with laudable results, so why shouldn’t we at home? Well, often we can’t, as the temperature on most domestic ovens makes it impossible – many don’t go low enough. I guess there’s also an element of concern for food safety and waste when ‘experimenting’ like this at home. With your best interests at heart (and admittedly many of my own) I went about creating a ‘super slow’ chapter where I would do the experimenting for you – what would happen to the ingredients, would they still taste good and more intense in flavour or would the flavour begin to diminish? Would super slow cooking really, honestly, make a better dish out of an ingredient than if I had just thrown it all in a conventional oven for 2 hours? The unbelievably tasty, gorgeous and sumptuous dishes within this chapter will, I hope, convince you that over a long period of time some ingredients evolve into something even more spectacular than would be achieved with conventional cooking, often with significantly less time-consuming attention and hassle.

There are also yummy chapters on roasts, light and easy dishes, chillies and pasta sauces as well as puddings and cakes. So, whatever your penchant and requirements, whether after-work suppers, make-ahead meals or those days when you just don’t want to spend too much time in the kitchen, there should be a chapter for you!

A note on slow cooker sizes

All the recipes in this book have been cooked and tested in a 5.7 litre (10 pint) slow cooker. If your slow cooker is a different size then you will need to adjust the ingredients and cooking times accordingly. If you find that recipes requiring tins or dishes to be placed inside the slow cooker are difficult to follow (because of the size of your slow cooker), then try using individual ramekins or ovenproof dishes instead, and adjust the cooking times accordingly. Please remember that every brand of slow cooker is different, so it’s critical to follow the individual manufacturer’s instructions.

My guide to slow cooking

If you haven’t used a slow cooker before then this section is definitely worth reading. Indeed, if you’ve been using a slow cooker for a while and are starting to feel a bit bored with the results, then some of these guidelines may just remind you of the many possibilities of your slow cooker and help you expand your repertoire.

What to buy?

There are so many slow cookers on the market it can be difficult to know where to start when buying one. Either way, they are basically made up of a heated, electric element, which surrounds an inner dish with a lid. The cooker is plugged into the mains and controlled simply to high or low.

You will also find options for timers, beepers, lights, digital screens … the list goes on, but for me there are two main factors when choosing a machine: what size is it? And does it have a removable, ovenproof inner dish?

Most major brands will come in a choice of sizes these days. The capacity of your model will depend on the number of people you wish to cook for, and the type of food you want to cook. As a benchmark, a 5–6 litre (9–10½ pint) cooker should easily cater for six people. If you like to cook large batches of food for freezing, or entertaining, then a 6 litre (10½ pint) capacity model or more would be perfect for you. If you would like to cook joints of meat or larger cuts, then try an oval-shaped cooker. Round models tend to be better suited to soups, stews and puddings.

A removable, ovenproof inner dish is a must for me, as the cooker immediately becomes much more versatile; it’s also easier to clean and store. An ovenproof inner means that you can use the dish in the oven, if you wish, and makes it more attractive for taking directly to the table. I also find that I have more control when cooking, as I can remove the dish from the heat source immediately if I want to, and I can also grill the top of dishes, if required. Some slow cookers now have inner dishes that are flameproof too, and can be used on the hob, making them even more adaptable.

The important thing to remember is that every machine will be different. They will reach different top temperatures and be suited to different lengths of cooking and techniques. It is essential that you check the manufacturer’s instructions for your machine before embarking on any of these recipes or any of your own creations.

It’s also worth acknowledging that a slow cooker is completely different from a pressure cooker and will have very different results – they are not comparable, although there seems to be a popular belief that they are one and the same thing.

One of the questions I am asked most about slow cooking is, ‘Is it safe?’ Concerns can range from food safety to worries about fire and energy consumption.

The United States Food Safety and Inspection Service states that when slow cooking, ‘The direct heat from the pot, lengthy cooking and steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.’

A slow cooker will operate at about 77–97°C (171–207°F), depending on its selected temperature setting and manufacturer’s variations. In England a temperature of 75°C (167°F) is deemed adequate to destroy any harmful bacteria. Once food has reached this temperature, it can be kept at a lower temperature for up to 2 hours and still be consumed safely. So, a slow cooker that has been given time to warm up and reach its optimum temperature at the designated setting will safely destroy the risk of food poisoning. If you are in any doubt, I suggest you stick to cooking pieces of meat, as opposed to whole birds or joints and/or invest in a simple cooking thermometer for inserting into ingredients to test their core temperature.

If I still have to convince you of the safety of your machine, then you can also turn the slow cooker onto high for the first hour of cooking to bring the temperature to above 75°C (167°F). However, I rarely do this, and remain alive to tell the tale! My view is that if you begin with fresh ingredients, use clean utensils and a clean thermometer, there is no reason why you should have any concerns at all about food safety with your slow cooker.

While talking about safety it’s also important to point out that a slow cooker can be left on for many hours, unattended, but make sure you always follow the manufacturer’s instructions for exact environmental safety precautions.

With basic care, using a slow cooker couldn’t be simpler. In essence, all you need do is to fill the dish up with ingredients, put the lid on and set it to low or high to begin cooking. That said, there are a few basic principles that I stick to in order to create the best possible recipes.

It’s easy to get carried away and overfill your slow cooker – aim to fill the inner dish about half full, or ideally no more than two-thirds full, and certainly no more than 4cm (1½in) from the top. Place the ingredients that take the longest time to cook, such as root vegetables and large cuts of meat, on the bottom of the slow cooker dish so they have maximum heat exposure. Less hardy ingredients, such as rice, pasta, dairy products and certain more delicate vegetables, should be added at the end of cooking, usually during the last hour or so.

Resist the temptation to lift the lid of the slow cooker or stir the contents, as doing so will affect the temperature in the cooker and allow all-important moisture to escape during cooking. However, if you find that your slow cooker has ‘hot spots’, then you may find occasional stirring helpful to encourage even cooking.

Slow cooking affects the flavour of food in a different way to conventional methods. As a result it is a good idea to season your food at the end of cooking, unless otherwise stated in the recipe (a common exception would be when cooking certain vegetables, when seasoning can help to concentrate their flavour). When cooking with brown rice, beans or pulses, I always season at the end of cooking, whether slow or conventional, as the salt can toughen the outer husk, making it chewy and less pleasant to eat. It’s also a good idea to add soft herbs, such as parsley, basil and mint, towards the end of cooking to avoid their discoloration and loss of flavour.

The flavour of any stew, curry or casserole is undoubtedly enhanced if it is left to cool, chilled overnight and reheated the next day (this also allows you to remove some of the fat that will have solidified on the surface). In addition, these foods also tend to freeze brilliantly. If you, like me, are a fan of freezing, then there are a few things to consider. Ideally, transfer any leftovers out of the slow cooker to allow them to cool – this will be preferable to cooling them in the already warm slow cooker, which could encourage the growth of bacteria. Store leftovers in shallow, covered containers and refrigerate or freeze within 2 hours of cooking.

Defrost any frozen foods thoroughly in the fridge before reheating. Never reheat food in your slow cooker as it will not reach a safe temperature for long enough. Cooked foods should be reheated on the hob, in a microwave or in a conventional oven until piping hot. The hot food can then be placed in a preheated slow cooker to keep it hot for serving, if you wish.

Never use frozen ingredients in your slow cooker. The heat in your slow cooker is likely to be unevenly distributed, which could result in some ingredients not reaching a safe and hygienic temperature. It would also create a lot of excess liquid, which a slow cooker is ill-equipped to get rid of.

The ceramic insert in a slow cooker can crack if exposed to sudden temperature changes, so it’s a good idea not to put a ceramic slow cooker dish into a preheated base straight from the fridge. Equally avoid putting a hot slow cooker dish directly onto a cold surface, even if that surface is heatproof.

Your slow cooker will cope admirably if you throw some ingredients in and leave it to its own devices. However, when cooking with meat and vegetables, and if you have plenty of time, you might like to brown them first. This will give the dish extra colour as well as flavour. In addition, it will render fattier cuts of meat, removing some excess fat, which is healthier for us and can also result in a better dish. In my recipes, however, I am always conscious of saving time, so I only include browning if it makes a significant difference to the finished dish.

For more even cooking, trim excess fat from meats, as high-fat foods cook more quickly than other ingredients, such as vegetables. If you’re making a recipe with both meat and root vegetables, it is often a good idea to make a bed of vegetables on the bottom of the dish and place the meat on top, so that it cooks evenly. Saying that, foods high in fat aren’t necessarily a bad thing for slow cooking. This ‘good’ fat comes from intramuscular fat running through certain cuts of meat, as opposed to the layer of fat on the surface of meat. For more information see the specific advice on meat (see here).

Slow cooking does not allow for the evaporation that occurs in other cooking methods, so it is advisable to reduce the amount of liquid you would usually use in conventional recipes. You can usually do this by up to 50 per cent, although as a general rule of thumb I use about one-third less liquid than in my conventional recipes. If you want a thicker, less watery sauce try removing the lid and increasing the setting to high to allow for some of the excess to evaporate. Alternatively, transfer the sauce to a saucepan and boil over a high heat for a much faster reduction method. You could also sprinkle a little plain flour over the ingredients in the slow cooker dish before cooking to achieve a thicker sauce.

Baking in a slow cooker defies many regular rules, but it is possible. I either grease and line the slow cooker dish thoroughly with butter and baking parchment or use an ovenproof dish or dishes and use the slow cooker as a water bath (also called a bain marie). Both methods work well and are suited to light cakes and sponges, and especially custards and similar dishes. Please see here for more guidance on cooking with dairy products. Your manufacturer’s instructions will also give you a further indication of your machine’s suitability for baking. In most cases you will need to preheat the slow cooker and may need to cook on high if you are using raising agents. Check individual recipes for specific guidelines.

Personal preference and differences in slow cooker models will always create variations in cooking times and temperatures. However, most recipes can be adapted for slow cooking. Simply follow the guidelines above and cook until tender. As a basic rule of thumb, a recipe that cooks for 1½–2 hours on the hob will probably take about 4 hours on high in the slow cooker. This would translate to 8 hours on the low setting. I generally prefer cooking on the low setting (unless baking, when I need a higher temperature to make things rise), as I feel the longer time period coaxes out even more flavour from the ingredients. It also ensures more even, thorough cooking.

You can cook almost anything in a slow cooker, but for the best results choose the right ingredients. At its most basic, every good stew or casserole includes one or more of the flavour-enhancing ingredients, such as onions, shallots, leeks or celery, and maybe a selection of root vegetables, perhaps floury potatoes, turnips, swedes, parsnips or carrots.

When it comes to meat, even the most coarse cuts of meat can be transformed into meltingly soft, flavoursome delights! All you need is time and a few additional ingredients and the magic of slow cooking will do the rest.

To get the most from any cut of meat it must be ‘fit for purpose’ or cooked appropriately. Lean, fine-grained cuts respond well to fast, high-temperature cooking, while tougher cuts with more connective tissue need long, slow cooking to make them tender.

For me, knowing how to use and get the best from a whole carcass is something that every carnivorous cook should know about. You’ll get the best, most varied eating experience, but vitally it makes the best economic sense – for cooks, butchers and farmers alike.

Generally the slow cook cuts come from the parts of the animal that have to work the hardest – the forequarter (neck, belly, shoulders) and the legs. These tough, sinewy muscles will taste dreadful if they are not cooked correctly, but so too would the finest fillet of beef. Using a moist method of cooking, or cooking these cuts in some well-seasoned liquid – whether it is stock, wine or even water – will work wonders. The liquid will encourage the muscles to relax their tough structure, and the gelatine that this process produces will, in turn, flavour the liquid to make wonderful gravy. Not only do these cuts present tremendous value for money, but they also taste great. It is also worth considering that cuts labelled ‘stewing’ will usually take longer to tenderise than those labelled ‘braising’.

Dried beans still need to be soaked overnight before slow cooking. Dried red kidney beans must also be boiled for at least 10 minutes and drained before cooking to remove their dangerous toxins. Other pulses – such as lentils and canned beans – can be used directly, but will break up with a very extended period of cooking.

Pasta and rice should be added to moist, saucy recipes in the slow cooker about 30–50 minutes before the end of cooking. Baked pasta and risotto dishes also work very well (see Easy Mushroom and Parma Ham Lasagne and Tomato and Rocket Risotto for some great ideas).

Dairy products such as milk, cheese, cream and yoghurt tend to break down in the slow cooker after prolonged cooking (over 6 hours). However, they can be used either for a shorter period of time or stirred in at the end (the last hour) of cooking to finish a dish.

1 Light dishes

Spinach and Lentil Soup

Spinach and lentil soup

PREPARATION TIME: 15 MINUTES

COOKING TIME: 3–4 HOURS

SERVES 4

This colourful, hearty soup is packed with flavour. You can use either chicken or vegetarian stock.

75g (3oz) brown or green lentils

Olive oil

1 garlic clove, peeled

1 red onion, peeled and finely diced

1 celery stick, trimmed and finely diced

1 × 400g (14oz) tin chopped tomatoes

2 fresh thyme sprigs

1 bay leaf, broken

2 litres (3½ pints) stock

125g (4½oz) baby spinach leaves Sea salt and freshly ground black pepper

Extra virgin olive oil or basil oil, for drizzling

Wash the lentils in cold water and drain thoroughly. Pour in 1–2mm (¹/₁₆in) of olive oil to cover the base of the slow cooker dish.

Using your thumb, press the garlic firmly to bruise it, then add it to the dish. Add the lentils and mix to coat in the oil. Add the onion, celery, tomatoes and herbs and mix together. Don’t season the soup at this stage, as salt will toughen the lentils. Pour the stock over the lentils. Cover with the lid and cook on high for 3–4 hours or until the lentils are tender.

Using a slotted spoon, remove the garlic and herbs. Mix the spinach into the soup and stir until the leaves are just wilted. Season to taste with salt and pepper.

Ladle the soup into warm bowls and drizzle with a touch of extra virgin olive oil or basil oil before serving with ciabatta.

FAB FOR THE FREEZER

Leave to cool before transferring to freezerproof containers and freezing for up to three months. Defrost thoroughly before reheating gently on the hob (never in the slow cooker).

Spicy celeriac and apple soup

PREPARATION TIME: 10 MINUTES

COOKING TIME: 4 HOURS

SERVES 6

VEGETARIAN

I absolutely love celeriac raw in salads and remoulade, but here it really benefits from long slow cooking, which coaxes out its characteristic nutty flavour. The warming spices of the curry paste and the tart apple also work well to complete this easy soup.

1 large celeriac, about 1.5kg (3lb 50z), peeled (about 1.3kg/2lb 13oz peeled weight) and cut into 3cm (1¼in) chunks

1 large onion, peeled and cut into 3cm (1¼in) chunks

1 cooking apple, peeled, cored and diced

Juice of 1 lemon

2 vegetable stock cubes

1 tbsp medium curry paste

1 litre (1¾) pints) boiling water

Sea salt and freshly ground black pepper

Place the celeriac and onion chunks in the slow cooker dish. Add the diced apple, then pour over the lemon juice and toss together until everything is coated in the juice.

Place the stock cubes and curry paste into a large measuring jug, then pour over the boiling water and stir to dissolve the cubes. Pour this mixture over the celeriac and top up with more boiling water if the vegetables and apple are not covered with liquid (otherwise the apple with turn brown). Cover with the lid and cook on high for 4 hours or until the vegetables are completely tender.

Remove the slow cooker dish from the heated base and place it on a heatproof surface. Blitz the soup with a hand-held blender until completely smooth (or blend in batches in a food processor). Add more hot stock if you like your soup thinner. Season to taste with salt and pepper and serve.

I ALSO LIKE …

making this soup with parsnips instead of celeriac.

Chicken and lemon soup

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6½–8½ HOURS

SERVES 4

Slow cooking the chicken on the bone before adding it to the soup gives it a wonderful flavour.

750g (1lb 10oz) chicken wings

1 celery stick, trimmed and finely diced

1 leek, trimmed and finely diced

1 garlic clove, peeled and crushed

1 fresh lemon thyme sprig, plus extra to garnish (or use 1 ordinary thyme sprig)

Finely grated zest and juice of 1 lemon (preferably unwaxed)

1 large potato, peeled and cut into small 1cm (½in) cubes

3 tbsp double cream

Sea salt and freshly ground black pepper

Place the chicken wings, celery, leek, garlic, thyme and lemon zest and juice into the slow cooker dish and mix well. Cover with the lid and cook on high for 2 hours, stirring halfway through cooking.

After 2 hours, carefully pour enough boiling water into the slow cooker dish to cover the chicken and stir to combine. Cover with the lid again and cook on low for a further 4–6 hours (the longer the better).

Strain the chicken and vegetables through a sieve into a large saucepan. Pick over the chicken, discarding any skin or bone but saving the meat, and add the meat to the pan. Bring to the boil over a high heat, skimming with a slotted spoon to remove any remaining skin, sinew or bits of vegetable that have escaped the straining process.

Add the potato to the soup and simmer for 10 minutes or until the potato is tender. Remove the pan from the heat and stir in the cream. Season to taste with salt and pepper and serve immediately sprinkled with a few lemon thyme leaves.

I ALSO LIKE …

to use baby pasta or risoni (a type of pasta that looks like large grains of rice, used in soups, salads, stews, stuffings, etc.) instead of potato in this soup.

Thai pumpkin soup

PREPARATION TIME: 10 MINUTES

COOKING TIME: 3 HOURS

SERVES 4–6

Butternut squash or pumpkin tastes great in Thai recipes. Here it makes a comforting, smooth soup, which is great for everyday food or as a starter when entertaining.

1.5kg (3lb 5oz) butternut squash or pumpkin, peeled, deseeded and cut into chunks

1 red onion, peeled and diced

2.5cm (1in) piece fresh root ginger, peeled and grated

1–2 tsp red Thai curry paste, or to taste

1 litre (1¾ pints) hot vegetable stock

150ml (5fl oz) coconut milk

1 tbsp lime juice

1 tbsp fish sauce, or to taste

1 tbsp demerara sugar

Fresh coriander leaves, to garnish

Place the butternut squash or pumpkin in the slow cooker dish together with the onion, ginger and curry paste and mix well until the pumpkin is coated. Cover with the lid and cook on high for 2 hours or until the squash is really tender. Remove the slow cooker dish from the base, but leave the slow cooker switched on.

Place the squash or pumpkin and any cooking juices into a food processor and blitz, adding a little of the hot stock to loosen the mixture, until smooth. Gradually add the remaining stock.

Return the mixture to the slow cooker dish and add the coconut milk, lime juice and fish sauce. Place the dish back onto the heated base and replace the lid. Cook for 1 hour or until hot.

Season the soup with more fish sauce and the sugar to taste. Ladle into warm bowls and sprinkle with coriander leaves before serving.

I ALSO LIKE …

cooking this recipe to the end of paragraph 1 and then mixing the squash or pumpkin cubes with all the other ingredients except the stock. It’s great heated through and served with rice noodles.

Split pea and ham soup

PREPARATION TIME: 5 MINUTES, PLUS OVERNIGHT SOAKING

COOKING TIME: 2–3 HOURS

SERVES 4

This easy soup is very warming and tasty – perfect for a cold day or if you’re in need of some real comfort food.

2 tbsp olive oil

2 leeks, white part only, diced

2 garlic cloves, peeled and finely chopped

500g (1lb 2oz) green split peas, soaked overnight and drained

2 litres (3½ pints) chicken or vegetable stock

2 tbsp roughly chopped fresh flat-leaf parsley

50g (2oz) ham, finely shredded

Pour the olive oil into the slow cooker dish, then mix in the leeks, garlic, drained split peas and stock.

Cover with the lid and cook on high for 1 hour. Remove the lid and skim off and discard any froth from the surface with a slotted spoon. Mix the soup well, then cover again and cook for a further 1–2 hours or until the peas are tender.

Ladle the soup into serving bowls and top with the parsley and shredded ham. Serve with hot buttered toast.

I ALSO LIKE …

replacing the ham with hot, crispy bacon pieces.

Mixed mushroom and herb bruschetta

PREPARATION TIME: 5 MINUTES

COOKING TIME: 4 HOURS

SERVES 4

VEGETARIAN

Mushrooms love being slow cooked! The gentle process seems to maximise of their flavour. Use really fresh mushrooms to make the most of their texture and to prevent the mixture from becoming too brown.

500g (1lb 2oz) mixed mushrooms, such as button, cup, Portabella or whatever is in season, wiped clean and cut into large wedges or thick slices

50g (2oz) chilled butter, cut into cubes

2 tbsp olive oil

Sea salt and freshly ground black pepper

Finely grated zest and juice of 1 lemon (preferably unwaxed)

1 garlic clove, peeled

4 tbsp finely chopped fresh herbs, such as parsley, basil, mint and chives, plus extra to garnish

50g (2oz) creamy Italian cheese, such as Taleggio or Dolcelatte, crumbled

8 bruschetta slices or slices of ciabatta

Place the mushrooms in the slow cooker dish (you need to have enough to cover the base of the dish thickly). Add the butter, olive oil, 1 teaspoon of salt, lemon zest and juice.

Cut the garlic clove in half lengthways and finely chop one of the pieces. Add this to the mushrooms and mix everything together well. Cover with the lid and cook on low for about 4 hours or until the mushrooms are tender and much of the liquid has evaporated. Stir in the herbs and cheese, then season to taste with salt and pepper.

About 5–10 minutes before the end of cooking, toast the bread until golden, then rub the cut side of the reserved garlic over the toast. Spoon the hot mushroom mixture over the toast and sprinkle with more herbs to garnish.

I ALSO LIKE …

to toss these creamy mushrooms through hot pasta.

Easy chicken liver pâté

PREPARATION TIME: 10 MINUTES

COOKING TIME: 2¼ HOURS

MAKES 500G (1LB 2OZ) PÂTÉ

I’m a real fan of liver pâté, and it’s so economical to make! I like a smooth pâté, but if you prefer, simply process for less time to make a coarse version. This pâté will keep in the fridge for about a week and also freezes really well for a month.

400g (14oz) fresh chicken livers, rinsed and drained

1 tbsp butter, plus extra for greasing

1 small onion, peeled and finely diced

50g (2oz) dried natural breadcrumbs

2 tbsp double cream

2 tbsp Marsala or brandy (optional)

125g (4½ oz) pork mince

2 fresh sage leaves

1 fresh thyme sprig, leaves only

A small pinch of mace

Pick over the livers, trimming any membranes away. Butter a small loaf tin or ovenproof dish that will fit into your slow cooker dish.

Melt the remaining butter in a frying pan over a medium heat. Add the onion and sweat for about 5 minutes or until soft. Remove from the heat and add the breadcrumbs, cream and Marsala or brandy. Set aside for about 5 minutes.

Place the onion, soaked breadcrumbs and all the other ingredients except for one of the sage leaves in a food processor and blitz until it reaches your preferred consistency. Place one of the sage leaves, attractive side down, into the bottom of the prepared tin or dish, then spoon the pâté mixture over the top and level the surface. Cover with a double layer of buttered foil.

Place the tin or dish in the slow cooker dish and carefully pour enough boiling water around the outside to come about one-third of the way up the sides of the tin or dish. Cover with the lid and cook on high for about 2 hours or until firm to the touch. Remove the tin or dish from the slow cooker and leave to cool completely before unwrapping and turning out. Cut into slices and serve with hot toast.

Balsamic beetroot and orange salad

Balsamic beetroot and orange salad

PREPARATION TIME: 10 MINUTES

COOKING TIME: 4–5 HOURS

SERVES 4

VEGETARIAN

This classic combination of flavours is always a winner in our house.

4 raw beetroots, scrubbed

1 garlic clove, peeled and crushed

3 oranges

50ml (1¾fl oz) balsamic vinegar

50ml (1¾fl oz) extra virgin olive oil

A small handful of fresh mint leaves

1 tbsp finely diced shallot

150g (5oz) mixed salad leaves, such as lamb’s lettuce or baby leaves

200g (7oz) soft goat’s cheese, crumbled

50g (2oz) walnut pieces

Trim the roots and green leafy tops from the beetroot, cut them into chunky wedges and place into the slow cooker dish together with the garlic, finely grated zest and juice from one of the oranges, the vinegar and half the olive oil. Cover with the lid and cook on low for 4–5 hours or until tender. Leave to cool completely in the slow cooker.

Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Then hold one orange in your hand over a small bowl and cut each segment of orange away by cutting between the membranes. Allow the segments and any juice to collect in the bowl.

Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot and salt and pepper to the orange segments and set aside.

Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing, then scatter with the remaining mint, the goat’s cheese and walnuts to serve.

COOKING CONVENTIONALLY?

Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas mark 4, for 2–3 hours or until tender.

Braised lentil salad

PREPARATION TIME: 5 MINUTES

COOKING TIME: 3 HOURS

SERVES 4 AS A MAIN SALAD

VEGETARIAN

This simple, rustic salad is packed with flavour and is utterly moreish. It’s great on its own with crusty bread or equally at home as an accompaniment to meat, especially lamb.

4–6 tbsp olive oil

1 garlic clove, peeled

250g (9oz) Umbrian or brown lentils, rinsed and drained

1 celery stick, trimmed and finely diced

2 fresh thyme sprigs, leaves only

1 bay leaf, broken

A large pinch of dried basil

1 litre (1¼) pints) vegetable stock

Extra virgin olive oil, to taste

Sea salt and freshly ground black pepper

15g (½oz) fresh flat-leaf parsley, roughly chopped

Lemon wedges, to serve

Cover the base of the slow cooker dish with the olive oil. Using your thumb, press the garlic firmly to bruise it and add it to the slow cooker dish. Add the lentils, celery and herbs and mix well to coat in the oil.

Pour the stock over the lentils. Cover with the lid and cook on high for 3 hours or until the lentils are tender.

Remove from the heat and leave to cool completely. The mixture will be quite liquid. Season to taste with extra virgin olive oil and salt and pepper. Mix in the parsley before serving with lemon wedges.

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.

2 Chillies and pasta sauces
Quick tomato sauce

PREPARATION TIME: 5 MINUTES

COOKING TIME: 10–15 HOURS

SERVES 6

VEGETARIAN

This sauce might be slow cooked, but in terms of the preparation involved it is most definitely a ‘quick’ sauce in my book! The slow cooker then does the rest of the work, drawing out all the sweetness in the tomatoes to make a fabulously rich sauce.

2 × 400g (14oz) tins chopped tomatoes

1 small onion, peeled and diced

2 garlic cloves, peeled and crushed

4 tbsp olive oil, plus extra to taste

A large pinch of dried oregano

A small pinch of dried basil

A pinch of cayenne pepper

½ tsp sea salt

Freshly grated Parmesan cheese, to serve

Place the tomatoes, onion, garlic, olive oil, herbs, cayenne pepper and salt into the slow cooker dish. Cover with the lid and cook for 10–15 hours or until thick and rich.

Season to taste with more salt and pepper and olive oil. And that’s it! Spoon over hot pasta with plenty of grated Parmesan cheese to serve.

I ALSO LIKE …

to make a big batch of this sauce and freeze in portions for a quick meal, any time.

Creamy roasted garlic and rocket pasta sauce

PREPARATION TIME: 2 MINUTES

COOKING TIME: 2½–3 HOURS, PLUS COOKING THE PASTA

SERVES 4

VEGETARIAN

Slow cooking garlic makes it sweet and flavoursome – perfect in a creamy pasta dish like this.

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