Читать книгу: «200 Easy Slow Cooker Recipes»

CONTENTS

Cover

Title Page

Introduction

Soups, Salads and Light Meals

Pasta, Rice and Grains

Chillies, Curries and Spicy Food

Braises, Stews and Other Comfort Food

Roasts

Special Occasions

Sauces, Chutneys and Jams

Puddings and Cakes

List of Recipes

About the Author & Acknowledgements

Copyright

About the Publisher

INTRODUCTION

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 you have a slow cooker 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.

This book is intended to complement a busy lifestyle, providing ideas for slow-cooked food for busy people. All the recipes have been written with the time-conscious in mind, for those who like good-quality (and that doesn’t mean expensive!), great tasting food, but may not necessarily have hours in which to prepare it. There are also recipes for those with the inclination to do a little more advance preparation, and those who would rather throw it all into a pot and forget about it! Either way, as working late and/or lengthy socialising become the norm, you can feel confident that slow-cooked food can, in the majority of cases, be left happily for longer than the designated cooking time without spoiling, overcooking or burning.

The 200 unbelievably tasty, gorgeous and sumptuous dishes within this book 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.

I love to have large gatherings and parties, and it is at these times I could not live without a slow cooker. Entertaining for a large number has never been easier, so if that’s your thing, you’ll also find a chapter for special occasions and celebrations. 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 or make-ahead meals for those days when you just don’t want to spend too much time in the kitchen, there should be a chapter for you!

Either way, I hope you enjoy the recipes. They have all been lovingly and very thoroughly tested. As mentioned earlier, do continue to bear in mind that every slow cooker is different and yours may be a different size from that used in this book, so times will vary accordingly. I’m sure you’ll soon get to know and love your machine and be able to adapt all the recipes with ease. Treat your slow cooker well and it will be a faithful companion for many years to come!

(Previous image) Rolled shoulder of lamb with cumin and harissa (see full recipe here)

VEGETABLE FRITTATA

A simple fresh vegetable frittata looks wonderfully colourful and is a great way to use up seasonal vegetables in the summer months.

Preparation time: 10 minutes

Cooking time: 2½–3 hours

Serves 6

3 peppers (preferably mixed colours), deseeded and cut into chunks

1 medium courgette, trimmed and cut into chunks

1 medium aubergine, trimmed and cut into chunks

1 red onion, peeled and cut into chunks

12 cherry tomatoes

2 garlic cloves, peeled and roughly chopped

12 new potatoes, washed and cut into quarters

3 fresh thyme sprigs

2 tbsp olive oil

Sea salt and freshly ground black pepper

8 eggs

10 tbsp grated Parmesan cheese

Place the peppers, courgette, aubergine and onion in the slow cooker dish and scatter the cherry tomatoes, garlic, new potatoes and thyme over the top.

Drizzle with the olive oil and season generously with salt and pepper. Mix well with a wooden spoon until all the vegetables are coated in the oil. Cover with the lid and cook on high, stirring occasionally, for 1½–2 hours or until tender. Remove the thyme and discard.

Whisk the eggs and half of the Parmesan cheese together in a bowl. Season generously, then pour the mixture over the vegetables. Replace the lid and cook for a further hour or until just set.

Remove from the slow cooker base and sprinkle with the remaining Parmesan cheese. Run a knife around the edge of the frittata to loosen, then leave to cool, uncovered, for 5 minutes before cutting into wedges or squares to serve.

AUBERGINE AND CARDAMOM BABA GANOUSH

Baba ganoush is great as a dip with crudités or as part of a more substantial meal with mezze and pitta bread. In this version, cardamom gives the aubergine a sweet and fragrant flavour.

Preparation time: 15 minutes

Cooking time: 2½ hours

Serves 2–3 as a main course

Vegetarian

20 cardamom pods

2 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp lemon juice

1 garlic clove, peeled and crushed

Sea salt and freshly ground black pepper

2 medium aubergines, about 250g (9oz) each, cut in half lengthways

2 tbsp Greek yogurt

Remove the green outer husks of the cardamom pods leaving only the black seeds behind and crush these lightly in a mortar with a pestle.

In a large bowl, mix the olive oil and lemon juice together, then add the crushed cardamom seeds and garlic. Season with salt and pepper and mix well. Add the aubergine halves and toss in the dressing until evenly coated, then place them in the slow cooker dish. Cover with the lid and cook on high for 2½ hours.

Remove the aubergines from the slow cooker dish and leave to cool slightly. When cool enough to handle, scoop the aubergine flesh out of the skins with a spoon and place in a large bowl. Add the yogurt and mix well. Season to taste.

Spoon the mixture into a serving dish and drizzle more olive oil generously over the top. Serve with warm pitta bread and salad as an appetiser or light lunch.

COOKING CONVENTIONALLY?

Place the aubergines in a baking dish, cover with foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours until tender, then continue as above.

MOROCCAN FILLED PEPPERS

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.

Preparation time: 10 minutes

Cooking time: 1½-2 hours

Serves 4

Vegetarian

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.

WARM TOMATO AND OLIVE CAPONATA

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.

Preparation time: 5 minutes

Cooking time: 4 hours

Serves 6 as an accompaniment

Vegetarian

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.

ROASTED RED PEPPER, TOMATO AND FETA SALAD

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!

Preparation time: 15 minutes

Cooking time: 2–3 hours

Serves 4

Vegetarian

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.

MIXED MUSHROOM AND HERB BRUSCHETTA

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

Preparation time: 5 minutes

Cooking time: 4 hours

Serves 4

Vegetarian

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.

BALSAMIC BEETROOT AND ORANGE SALAD

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

Preparation time: 10 minutes

Cooking time: 4–5 hours

Serves 4

Vegetarian

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

Sea salt and freshly ground black pepper

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.

SKATE WINGS WITH WARM CITRUS AND TOMATO SALAD

This is a fantastically flavoursome dish. It works really well with other white fish too like plaice, John Dory, cod or haddock.

Preparation time: 10 minutes

Cooking time: 2 hours

Serves 2

6 mixed tomatoes (use different colours, sizes and shapes), thickly sliced

1 red chilli, deseeded and chopped

½ red onion, peeled and very finely sliced

1 tsp red wine vinegar

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

Finely grated zest and juice of 1 orange

Sea salt and freshly ground black pepper

2 tbsp cold water

2 skate wings, about 400g (14oz) each

2 tbsp finely chopped fresh mint leaves

1 tbsp finely chopped fresh basil

Extra virgin olive oil, for drizzling

Place the tomatoes in the slow cooker dish, then sprinkle with the chilli, onion, vinegar, lemon and orange zests. Season with salt and pepper, add the cold water and mix well.

Arrange the fish on top of the tomatoes in a single layer if possible, but don’t worry if not. Cover with the lid and cook on low for 2 hours or until the fish is tender when tested with the tip of a knife.

Drizzle the lemon and orange juice over the fish and carefully place onto warm serving plates. Sprinkle the herbs over the tomatoes and then spoon onto the plates with the fish. Drizzle with extra virgin olive oil and serve with new potatoes and watercress.

PEPPERED MACKEREL, NEW POTATO AND CAPER SALAD WITH LEMON DRESSING

Slow cooking these ingredients together ensures that their flavours intensify and marry in the most wonderful way.

Preparation time: 10 minutes

Cooking time: 1½ hours

Serves 2

225g (8oz) baby new potatoes, cut in half lengthways

1 tbsp capers in brine, drained (or use salted capers but rinse and drain very well before use)

1 tbsp extra virgin olive oil

Juice of 1 lemon

200g (7oz) smoked peppered mackerel fillets, skin removed

Sea salt and freshly ground black pepper (optional)

100g (3½oz) mixed salad leaves

Cook the potatoes a saucepan of boiling water for 5 minutes, then drain thoroughly and tip into the slow cooker dish.

Add the capers, olive oil and 2 teaspoons of the lemon juice and mix everything together.

Break the mackerel into large pieces and place on top of the potatoes. Cover with the lid and cook on high for 1½ hours or until the potatoes are tender. Remove the lid and add the remaining lemon juice. Check the seasoning and add salt and pepper, if necessary.

Place the salad leaves on two serving plates and spoon the mackerel and potatoes over the top, drizzle the warm juices over to make a dressing and eat straight away.

COOKING CONVENTIONALLY?

Place in a baking dish, cover with foil and cook in an oven preheated to 160°C (325°F), Gas mark 3 for 1½ hours or until the potatoes are tender.

BRAISED CHICORY WITH PARMESAN

Slow cooking chicory makes it really soft. Here, it is topped with Parmesan and cooked until the cheese forms a lovely golden crust.

Preparation time: 5 minutes

Cooking time: 2 hours 5 minutes

Serves 4

4 heads chicory

Juice of 1 lemon

25g (1oz) butter, melted

1 tbsp wholegrain mustard

1 tsp golden caster sugar

4 tbsp freshly grated Parmesan cheese (optional)

Using a sharp knife, cut the chicory in half lengthways, then cut out the thick white stem and discard.

Place the chicory in a large bowl, pour over the lemon juice and turn the chicory until it is completely coated in the juice. This will stop the chicory going brown. Arrange the chicory in the slow cooker dish in a single layer cut side down and pour any remaining lemon juice over the top.

Mix the melted butter, mustard and sugar together and drizzle over the chicory. Cover with the lid and cook on high for 2 hours.

If your slow cooker dish is flameproof (see manufacturer’s instructions), preheat the grill to its highest setting. Carefully turn the chicory halves over and sprinkle with the Parmesan cheese (if not, transfer to a shallow oven dish before grilling). Place under the hot grill for 3–5 minutes or until golden and bubbling. Serve immediately with salad and crusty bread.

COOKING CONVENTIONALLY?

Place in a ovenproof baking dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours or until tender.

CHORIZO IN SHERRY AND TOMATO SAUCE

This is a wonderful tapas dish or just as good as a starter – try it spooned onto toasted bruschetta.

Preparation time: 10 minutes

Cooking time: 2½ hours

Serves 4 as a light, tapas-style lunch or starter

200g (7oz) chorizo sausage, thickly sliced

2 garlic cloves, peeled and finely sliced

250g (9oz) baby new potatoes, washed and cut into thick slices

400g (14oz) cherry tomatoes, halved

2 tbsp dry fino sherry

1 tsp caster sugar

Sea salt and freshly ground black pepper

2 tbsp roughly chopped fresh flat-leaf parsley

Turn the slow cooker on to its highest setting. Place the chorizo and garlic in the slow cooker dish, cover with the lid and leave to cook for 30 minutes or until the chorizo has started to leach its orange, paprika-coloured oil.

Meanwhile, cook the potatoes in a saucepan of salted boiling water over a high heat for 5 minutes or until just becoming tender. Drain and set aside.

Add the cherry tomatoes to the slow cooker dish together with the potatoes, sherry and sugar. Mix well, cover with the lid and leave to cook for a further 2 hours. Season to taste with salt and pepper and mix in the parsley. Serve hot with crusty bread to mop up the sauce.

COOKING CONVENTIONALLY?

If you want to use the oven? Omit the first step and place the par-boiled potatoes and the other remaining ingredients into a large baking dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours or until the potatoes are tender.

STICKY ORANGE AND SESAME CHICKEN DRUMSTICKS

These tender pieces of chicken are coated in a glossy glaze that is full of flavour. You can also use chicken wings or thighs.

Preparation time: 12 minutes

Cooking time: 6 hours 10 minutes

Serves 4

8 chicken drumsticks

Finely grated zest and juice of 1 large orange

2 tbsp dark muscovado sugar

2 tsp Chinese five-spice powder

2 tbsp Japanese teriyaki sauce or dark soy sauce

1 tbsp toasted sesame oil

1 tbsp sesame seeds, to garnish

Warm a large non-stick frying pan over a high heat. When hot, add the chicken drumsticks and cook for 10 minutes until golden. Place the chicken in the slow cooker dish.

Sprinkle the orange zest over the chicken and pour in the juice. Add all the remaining ingredients except the sesame seeds and carefully mix everything together until the chicken is coated in the sauce. Cover with the lid and cook on low for 6 hours or until the chicken is thoroughly cooked and piping hot.

Spoon the chicken onto a large serving plate and scatter the sesame seeds over the top. Serve drizzled with cooking juices with freshly cooked egg noodles or rice and stir-fried vegetables.

LIVER AND BACON

A school lunch classic that seems to be as polarising now as it ever was! However, this simple casserole is well worth trying even if you’re not a liver fan; if you are, you’ll love it.

Preparation time: 15 minutes

Cooking time: 6–8 hours

Serves 4

1 tbsp olive oil

4 rashers smoked streaky bacon, diced

2 onions, peeled and finely sliced

500g (1lb 2oz) lamb’s liver portions

2 tbsp plain flour

Sea salt and freshly ground black pepper

500ml (18fl oz) red wine

2 fresh thyme sprigs

2 bay leaves

Warm the olive oil in a large frying pan over a medium heat. When hot, add the bacon and fry briefly before adding the onions. Cook for about 5 minutes or until golden and softened slightly. Spoon into the slow cooker dish.

Return the pan to the heat. Place the liver, flour and seasoning into a freezer bag, seal and toss quickly to coat. Add the liver to the hot pan and sear for about 1 minute on each side or until browned. Add to the slow cooker dish.

Pour in the wine and add the herbs. Cover with the lid and cook on low for 6–8 hours or until the liver is tender and the sauce is thickened. Serve with buttered jacket potatoes and seasonal vegetables.

COOKING CONVENTIONALLY?

Follow the recipe through steps 1 and 2, then place in a casserole dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 170°C (325°F), Gas mark 3 for 1–2 hours.

EASY CHICKEN LIVER PÂTÉ

I’m a real fan of chicken 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.

Preparation time: 10 minutes

Cooking time: 2¼ hours

Makes 500g (1lb 2oz) pâté

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 (4½oz) pork mince

2 fresh sage leaves

1 fresh thyme sprig, leaves only

A small pinch of mace

Sea salt and freshly ground black pepper

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, season with some salt and pepper 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.

FARMHOUSE PÂTÉ

Try this rustic pâté served with crusty bread and pickles.

Preparation time: 20 minutes

Cooking time: 3–4 hours

Makes 1kg (2lb 4oz) terrine (about 10 slices)

12 rashers smoked streaky bacon

400g (14oz) chicken livers, rinsed

500g (1lb 2oz) pork mince

1 tbsp finely chopped fresh flat-leaf parsley

1 tbsp finely chopped fresh thyme leaves

½ tbsp finely chopped fresh sage leaves

2 shallots, peeled and finely diced

Sea salt and freshly ground black pepper

2 tbsp brandy

1 large egg, beaten

Line a non-stick 1kg (2lb 4oz) loaf tin with 6 bacon rashers, placing them next to each other horizontally so that the ends of the bacon overhang each side of the tin and the base is completely covered.

Roughly chop 3 of the remaining bacon rashers and 300g (10oz) of the chicken livers and place them in a large mixing bowl. Add the mince and mix well with your hands until the mince is very smooth. Mix in the herbs, the shallots, 2 teaspoons of salt, the brandy and egg.

Spoon half of the mixture into the tin and press down into the corners with the back of a spoon. Place the remaining chicken livers in a single layer over the top and season with some salt and pepper. Cover with the remaining mince mixture and press down again. Cut the remaining bacon rashers in half and lay them horizontally across the base of the terrine, then fold the overhanging ends of bacon over the top to seal everything in neatly. Cover tightly with a layer of parchment paper then foil.

Place the tin in the slow cooker and carefully pour enough boiling water around the outside to come halfway up the sides of the tin. Cover with the lid and cook on high for 3–4 hours or until the mixture is firm and the juices run clear when tested with the tip of a knife. Remove the tin from the slow cooker and leave to cool slightly before unwrapping. Drain off any excess fat, then leave to cool completely. Serve in thick slices.

DUCK CONFIT WITH SUGARED PISTACHIO, ORANGE AND POMEGRANATE SALAD

This dish looks great, tastes great, and is great!

Preparation time: 10 minutes, plus chilling

Cooking time: 2 hours

Serves 4

4 free-range duck legs

Sea salt and freshly ground black pepper

4 fresh thyme sprigs

50g (2oz) pistachios

1 tbsp golden caster sugar

200g (7oz) mixed baby salad leaves

2 spring onions, trimmed and finely shredded

1 pomegranate, halved

1 orange, cut into segments

Extra virgin olive oil, for drizzling

Rub the duck legs with 4 tablespoons of salt. Cover and place in the fridge for at least 1 hour. Dry the legs with kitchen paper, removing excess salt.

Place the thyme in the slow cooker dish and rest the duck legs on top. Cover with the lid and cook on low for 2 hours or until the duck is bathing in a pool of its own fat. Put the duck into a shallow dish together with the herbs and pour the liquid fat over the top to cover the duck completely. Leave to cool, then cover and chill until needed. It will keep for 2–3 days.

Thirty minutes before eating, remove the duck from the fridge. Put the pistachios and sugar in a small heavy-based saucepan and place over a high heat for 1–2 minutes until the sugar has just melted. Remove from the heat and stir to roughly coat the nuts in the caramel. Allow to cool, then roughly chop. Place the salad and onions on a large platter. Using a fork, release the seeds from the pomegranate, discarding any of the bitter white membrane. Scatter the seeds and orange segments over the salad.

Remove the duck from the now solidified fat and scrape off all the fat and skin. Using 2 forks, shred the flesh into bite-sized pieces and scatter the meat over the salad. Drizzle with a little olive oil, add seasoning to taste and scatter with the sugared pistachios. Serve straight away.

CREAMY BEETROOT SOUP

Beetroot makes a great soup, but when it’s slow-cooked first it’s even better! Serve with crusty bread.

Preparation time: 15 minutes

Cooking time: 4 hours

Serves 4

Vegetarian

4 fresh raw beetroot, about 450g (1lb) in total, peeled and diced

1 potato, about 100g (3½oz), peeled and diced

1 onion, peeled and diced

1 tsp caraway seeds, plus extra to serve

1 litre (1¾ pints) hot vegetable stock, plus extra if needed

Sea salt and freshly ground black pepper

200ml (7fl oz) crème fraîche

Place the beetroot, potato and onion in the slow cooker dish. Add the caraway seeds, stock and salt and pepper and mix well.

Cover with the lid and cook on high for 4 hours or until the beetroot is completely tender. Pour the mixture into a food processor and blitz until smooth, adding extra hot stock if it is too thick and needs thinning down.

Spoon all but a few spoonfuls of the crème fraîche into the soup and blitz again to combine. Season to taste.

Ladle the soup into individual bowls immediately and eat warm or leave to cool completely and chill before serving. Hot or cold, serve topped with a dollop of the remaining crème fraîche and a few extra caraway seeds sprinkled over.

TRY...

For a lighter alternative, simply omit the crème fraîche.

BUTTERNUT AND CHILLI SOUP

Making this simple soup will easily fit in around your busy lifestyle. Prepare the squash and relax while it cooks. Then when you’re ready to eat, simply boil the kettle, make up the stock, blitz it with the squash and you have lunch ready to go!

Preparation time: 10 Minutes

Cooking time: 4 Hours

Serves 4

Vegetarian

1 large butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into chunks

1 large red chilli, deseeded and diced

1 red onion, peeled and diced

2 garlic cloves, peeled and diced

Sea salt and freshly ground black pepper

1 tbsp olive oil

1 litre (1¾ pints) hot vegetable stock

Fresh coriander leaves, to garnish

Place the squash in the slow cooker dish. Reserve 4 small pinches of chilli for the garnish and add the rest to the slow cooker dish together with the onion and garlic. Season generously with salt and pepper and add the olive oil.

Cover with the lid and cook on high for 4 hours or until the squash is very tender. Spoon the mixture into a food processor (you may need to do this in batches) and add the stock. Blitz until smooth and season to taste.

Ladle the soup into warm bowls, dot with a few coriander leaves and sprinkle with the reserved chilli to serve.

FAB FOR THE FREEZER

Make a double batch and freeze some for a busy day.

SPINACH AND LENTIL SOUP

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

Preparation time: 15 minutes

Cooking time: 3–4 hours

Serves 4

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 x 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

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. You can also make this with parsnips instead of celeriac.

Preparation time: 10 minutes

Cooking time: 4 hours

Serves 6

Vegetarian

1 large celeriac, about 1.5kg (3lb 5oz), 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 will 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.

SPLIT PEA AND HAM SOUP

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

Preparation time: 5 minutes, plus overnight soaking

Cooking time: 2–3 hours

Serves 4

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.

CHICKEN AND LEMON SOUP

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

Preparation time: 5 minutes

Cooking time: 6½–8½ hours

Serves 4

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.

SPICY SEAFOOD CHOWDER

A hearty soup with just enough spice to give your taste buds a bit of a kick. If you don’t like spicy food, then either add more crème fraîche or simply less chilli.

Preparation time: 10 minutes

Cooking time: 2¼ hours

Serves 4

4 rashers smoked streaky bacon, diced

4 tbsp dry vermouth

1 small onion, peeled and finely diced

2 celery sticks, trimmed and cut into 5mm (¼in) pieces

250g (9oz) floury potatoes, peeled and diced into 1cm (½in) cubes

2 corn on the cob

2 bay leaves, broken

500ml (18fl oz) chicken or vegetable stock

2 red chillies, deseeded and finely diced

3 tbsp crème fraîche

250g (9oz) mixed ready-to-eat, cooked seafood, such as prawns, calamari or mussels

1 tbsp chopped fresh dill

Warm a frying pan over a medium heat. When hot, add the bacon and stir-fry for about 5 minutes or until opaque but not coloured. Add the vermouth and remove the pan from the heat. Stir well, scraping any caramelised bacon from the base of the pan, pour into the slow cooker dish, then add the onion, celery and potatoes to the slow cooker dish.

Stand the corn on their ends and carefully run a knife from top to bottom to cut off the kernels. Add to the slow cooker dish together with the bay leaves and stock.

Place half of the chillies in the slow cooker dish and set the rest aside. Cover with the lid and cook on high for 2 hours or until the potato is tender.

Ladle half of the chowder into a food processor and blitz until smooth. Return the purée to the slow cooker dish and mix in. Add the crème fraîche, seafood and the remaining chillies and mix to combine. Cover again and leave for 15 minutes to heat through thoroughly. Serve immediately in warm bowls, sprinkled with chopped dill.

VIETNAMESE BEEF ‘PHO’ BROTH

This is a substantial meal in a bowl. It’s a nice idea to assemble this dish at the dining table – serve a bowl of noodles and then a selection platter with bean sprouts, spring onions and more sliced chilli for example – and let people customise their own broth.

Preparation time: 5 minutes

Cooking time: 8–10 hours

Serves 4

400g (14oz) beef feather steak (available from good butchers) or braising steak, sliced into thin strips

1 red chilli, sliced

1 tsp shredded fresh root ginger

1 garlic clove, peeled and left whole

6 cloves (optional)

1.3 litres (2¼ pints) cold good-quality beef stock

250g (9oz) vermicelli (fine rice noodles)

100g (3½oz) bean sprouts

4 spring onions, trimmed and finely shredded

4 tbsp roughly chopped coriander leaves, plus some whole

4 tbsp roughly chopped mint leaves, plus some whole

Juice of 1 lime, to taste

1 tbsp fish sauce, to taste

Lime wedges, to serve

Place the steak strips in the slow cooker dish and top with the chilli, ginger, garlic, cloves (if using) and stock. Make sure that the meat is completely immersed in the stock. Cover with the lid and cook on low for 8–10 hours or until the meat is wonderfully tender.

When you’re ready to eat, place the noodles in a large bowl and cover with boiling water. Leave to stand for 4 minutes. Drain thoroughly, then divide among 4 deep serving bowls. Top each one with a handful of bean sprouts, some spring onion, chopped coriander and mint.

Season the hot stock with the lime juice and fish sauce to taste. Top the noodles with the cooked beef and then ladle over the hot stock. Garnish with a few whole mint and coriander leaves. Serve immediately with lime wedges to squeeze over.

BREAKFAST OMELETTE

This recipe caters for a larger number, so making breakfast for a crowd is a doddle.

Preparation time: 5 minutes

Cooking time: 6–9 hours

Serves 6

50g (2oz) butter, diced and softened

650g (1lb 7oz) potatoes, such as King Edward or Maris Piper, unpeeled and diced into 1cm (½in) cubes

12 rashers smoked back bacon, diced

1 onion, peeled and diced

12 eggs

250ml (9fl oz) skimmed milk

½ tsp mustard powder

Sea salt and freshly ground black pepper

Butter the inside of the slow cooker dish very thoroughly with about one-third of the butter, then arrange a layer of the diced potatoes in the base of the dish.

Working quickly so that the potatoes don’t have a chance to turn brown, cover the potatoes with a layer of bacon and a layer of onion.

In a large mixing bowl, whisk the eggs, milk and mustard powder together. Season to taste with salt and pepper and pour the mixture into the slow cooker dish. Dot the remaining butter over the top.

Cover with the lid and cook on low overnight or for up to 9 hours until set in the centre.

Remove from the slow cooker base and leave to stand for 5 minutes before cutting into wedges or squares and serving with plenty of crusty bread and grilled cherry tomatoes.

I ALSO LIKE...

adding diced black pudding or chorizo with the diced bacon.

CARAMELISED SWEET AND SOUR SESAME SHALLOTS WITH NOODLES

When onions and shallots are slow-cooked they deserve to be a main ingredient in their own right! Here, they are cooked in a sweet and sour sauce until they caramelise and become meltingly tender and full of flavour.

Preparation time: 10 minutes

Cooking time: 2 hours

Serves 4

Vegetarian

10–12 shallots

100ml (3½fl oz) red wine vinegar

2 tbsp tomato purée

2 tbsp toasted sesame oil

2 tbsp soft dark brown sugar

2 tbsp toasted sesame seeds

Fresh coriander leaves, to garnish

Using a sharp knife, halve the shallots lengthways and then peel – it’s much easier doing it this way, rather than peeling them first. Place the shallot halves in the slow cooker dish.

In a measuring jug, mix the wine vinegar, tomato purée, sesame oil and sugar together. Pour over the shallots and mix well to combine. Ensure that the shallots are nestled together in a single layer.

Cover and cook on high for 1 hour before carefully turning the shallots over. Cover again and cook for a further hour or until the shallots are tender and caramelised.

Scatter over the sesame seeds and toss to combine. Garnish with coriander and serve with freshly cooked egg noodles.

COOKING CONVENTIONALLY

Place in an ovenproof dish and cook, uncovered, in an oven preheated to 180°C (350°F), Gas mark 4, turning occasionally, for 1–2 hours or until soft and caramelised.

CREAMY ROASTED GARLIC AND ROCKET PASTA SAUCE

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

Preparation time: 2 minutes

Cooking time: 2½–3 hours, plus cooking the pasta

Serves 4

Vegetarian

1 whole head of garlic, unpeeled

100ml (3½fl oz) white wine

8 tbsp double cream

1 egg yolk

Sea salt and freshly ground black pepper

400g (14oz) dried pasta, such as farfalle or fusilli

50g (2oz) rocket leaves

Place the whole garlic in the slow cooker dish and pour the wine over the top. Cover with the lid and cook on low for 2½–3 hours, adding more wine if it starts to boil dry, until the garlic is soft.

Cut the top from the garlic to expose the tips of the cloves. Squeeze out the flesh into a bowl and mash until smooth. Add the cream together with any juices from the slow cooker dish, then beat in the egg yolk. Season to taste with salt and pepper.

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions or until firm to the bite. Drain the pasta, leaving a little of the cooking water (about 2 tablespoons) behind in the pan. Return the drained pasta to the pan and add the garlic sauce and rocket. Fold through quickly (to avoid making scrambled egg!) and season to taste. Serve with a tomato and red onion salad.

EASY TOMATO PASTA SAUCE

There still seems to be a certain suggestion that tinned food is inferior to fresh. When it comes to cooking with tomatoes, and especially tomato sauce, tinned tomatoes are the way to go!

Preparation time: 5 minutes

Cooking time: 8–12 hours

Serves 4

Vegetarian

2 x 400g (14oz) tins chopped tomatoes

1 small onion, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp dried oregano

1 tsp sea salt

1 tbsp caster sugar

100ml (3½fl oz) red wine

60ml (2fl oz) extra virgin olive oil

Fresh basil leaves, torn, to garnish

Freshly grated Parmesan cheese, to serve

Place the tomatoes, onion, garlic, oregano, salt, sugar and wine into the slow cooker dish. Drizzle over half of the olive oil and mix well.

Cover with the lid and cook on low for 8 hours or for up to 12 hours.

Season with more salt to taste and mix in the remaining olive oil. Spoon over hot, freshly cooked pasta and sprinkle with torn basil leaves and grated Parmesan to serve.

I ALSO LIKE...

to add a whole dried chilli to the sauce at the start of cooking for an extra kick. Remove it before serving.

ITALIAN TOMATO AND AUBERGINE SAUCE

One of my lasting memories of Sicily was the classic sugo alla Norma (tomato and aubergine sauce). This is my version.

Preparation time: 10 minutes

Cooking time: 6¼–8¼ hours

Serves 4

Vegetarian

1 tbsp olive oil, plus extra to serve

1 small onion, peeled and chopped

1 garlic clove, peeled and crushed

1 green pepper, deseeded and cut into 2cm (¾in) chunks

2 large aubergines, about 450g (1lb), trimmed and cut into 2cm (¾in) chunks

1 x 400g (14oz) tin chopped tomatoes

1 tbsp baby capers, rinsed and drained

100ml (3½fl oz) red wine

1 tsp dried oregano

Sea salt and freshly ground black pepper

150–200g (5–7oz) freshly cooked penne pasta

A large handful of fresh basil leaves

Ricotta cheese, to serve (optional)

Warm a large frying pan over a high heat. When hot, add the olive oil, onion and garlic and cook for 5 minutes or until softened but not coloured. Transfer to the slow cooker dish.

Stir the pepper and aubergine chunks into the slow cooker dish with the tomatoes, capers, wine, oregano and seasoning to taste. Cover with the lid and cook for 6–8 hours or until rich and thick.

Taste and add more seasoning if necessary, and drizzle with extra olive oil to taste. Add the cooked drained pasta to the slow cooker dish and mix well. Scatter with the basil leaves and serve with plenty of ricotta (if using) and freshly ground black pepper.

I ALSO LIKE...

to make this dish and then spoon it into a baking dish, before topping with lots of ricotta and Parmesan cheese and baking in an oven preheated to 190°C (375°F), Gas mark 5, until golden and crisp.

PUMPKIN AND PARMESAN PASTA SAUCE

This creamy pasta sauce is so easy and economical to make. I love it tossed through pasta, but it also works well as a side dish.

Preparation time: 10 ­minutes

Cooking time: 3–4 hours, plus cooking the ­pasta

Serves ­4

1 ­orange-­fleshed pumpkin or butternut squash, peeled, deseeded and diced into 2cm (¾in) ­chunks

1 onion, peeled and finely ­diced

1 red chilli, deseeded and finely ­diced

1 garlic clove, peeled and ­crushed

2 tbsp olive ­oil

¼ tsp ground nutmeg, plus extra to ­taste

Sea salt and freshly ground black and white ­pepper

2 tbsp double ­cream

3 tbsp freshly grated Parmesan ­cheese

100ml (3½fl oz) hot vegetable ­stock

350–400g (12–14oz) penne ­pasta

1 tbsp roughly chopped fresh flat-leaf parsley ­leaves

Place the pumpkin or squash, onion, chilli, garlic and olive oil into the slow cooker dish together with the nutmeg and some salt and white pepper. Cover with the lid and cook on low for 3–4 hours or until ­softened.

Place the contents of the slow cooker dish into a food processor, add the cream and ­two-­thirds of the Parmesan cheese and blitz until smooth, gradually drizzling in the hot stock as the motor is running. Season to taste and add more nutmeg if ­required.

Meanwhile, cook and drain the pasta according to the instructions on the packet. Toss the sauce with the hot pasta and sprinkle over the remaining Parmesan cheese and the chopped parsley. Serve with plenty of freshly ground black pepper.

I ALSO LIKE...

to vary this recipe to make a risotto. Cook the pumpkin to the end of paragraph 1, add 350g (12oz) risotto rice and 1.5 litres (2½ pints) vegetable stock, cover and cook on low for 1½–2 hours, without stirring or uncovering, until ­tender.

MARINARA TOMATO AND SEAFOOD PASTA SAUCE

This easy sauce is a great store-cupboard standby in our house as I usually have prawns or mixed seafood in the freezer and always have a cupboard full of the other ingredients. Always defrost the seafood thoroughly before using.

Preparation time: 5 minutes

Cooking time: 8½–12½ hours

Serves 4

2 x 400g (14oz) tins chopped tomatoes

1 small onion, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp sea salt

1 tbsp caster sugar

100ml (3½fl oz) white wine

60ml (2fl oz) extra virgin olive oil

400g (14oz) mixed cooked seafood

Freshly cooked pasta, to serve

Fresh basil leaves, to serve

Place the tomatoes, onion, garlic, salt, sugar and wine in the slow cooker dish. Drizzle over half of the olive oil and mix well. Cover with the lid and cook on low for 8–12 hours or until rich and thick.

Increase the heat to high, stir in the seafood, cover again and cook for a further 30 minutes or until piping hot.

Taste and add more seasoning if necessary, and mix in the remaining olive oil. Spoon over hot, freshly cooked pasta, such as spaghetti or tagliatelle, then sprinkle over basil leaves to serve.

I ALSO LIKE...

to add a whole dried chilli to the sauce at the start of cooking for a spicy kick..

PRESERVED LEMON AND PINE NUT QUINOA WITH SUN-DRIED TOMATO SAUCE

Quinoa (pronounced keen-wah) is a grain from South America now widely available in supermarkets. It is not dissimilar in texture to couscous and has an appealing nutty flavour.

Preparation time: 10 minutes

Cooking time: 3 hours, plus cooking the ­pasta

Serves 4

Vegetarian

6 preserved lemons (see here)

1 large onion, peeled, halved and cut into 1cm (½in) wedges

1 red chilli, deseeded and finely chopped

1 tbsp olive oil

1 tsp golden caster sugar

Sea salt and freshly ground black pepper

200g (7oz) quinoa

500ml (18fl oz) hot vegetable stock

50g (2oz) pine nuts

8 tbsp fresh coriander leaves

4 tbsp sun-dried tomato paste

8 tbsp boiling water

Cut the preserved lemons into quarters, then remove and discard the flesh. Shred the lemon skins into strips. Place the onion, strips of lemon skin, the chilli, olive oil and sugar in the slow cooker dish and season to taste with salt and pepper. Cover with the lid and cook on high for 2 hours or until the onion is very soft.

Add the quinoa and hot stock and mix well to combine. Cover again and cook for a further hour.

Meanwhile, warm a frying pan over a medium heat. When hot, add the pine nuts and cook for 3–5 minutes, shaking the pan frequently, until they are an even golden colour. Remove from the heat and set aside.

When the quinoa is tender, with just a little bite to it (like cooked rice or couscous), stir in the coriander and the reserved pine nuts. In a separate bowl, mix the tomato paste with the boiling water to make a thin sauce. Serve the quinoa on warm plates with the tomato sauce drizzled around the edge.

SLOW-COOKED GARLIC AND HERB PASTA

Slow cooking garlic makes it gloriously sweet in flavour and absolutely perfect in this creamy pasta dish. This is great with a tomato salad.

Preparation time: 2 minutes

Cooking time: 2½–3 hours

Serves 4

Vegetarian

1 whole head garlic, unpeeled

100ml (3½fl oz) white wine, plus extra if needed

8–12 tbsp crème fraîche, or to taste

2 tbsp mixed chopped fresh herbs, such as mint, parsley and basil

Sea salt and freshly ground black pepper

400g (14oz) dried pasta, such as farfalle or fusilli

Place the whole garlic in the slow cooker dish and pour over the wine. Cover with the lid and cook on low for 2½–3 hours, adding more wine if it starts to boil dry, until the garlic is soft.

Remove the garlic from the slow cooker and, using a sharp knife, cut the top from the garlic to expose the tips of the cloves. Squeeze out the now softened flesh into a bowl and mash with a fork until smooth.

Add the crème fraîche and herbs together with any juices from the slow cooker and season to taste with salt and pepper. Mix well.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions or until tender but still firm to the bite (al dente).

Drain the pasta reasonably well leaving a little of the cooking water behind in the pan. Return the drained pasta to the pan, add the garlic sauce and mix to combine, then serve with a tomato salad.

I ALSO LIKE...

to roast another head or two of garlic at the same time and keeping them well wrapped in the fridge for up to two weeks. Try mixing some of the garlic into mayonnaise for sandwiches or to top jacket potatoes, or even blended with cream cheese and used as a dip for crudités or crisps.

BRAISED LENTIL SALAD

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

Preparation time: 5 minutes

Cooking time: 3 hours

Serves 4 as a main salad

Vegetarian

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 (1¾ 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.

RED PEPPER, BASIL AND RICOTTA CANNELLONI

Basil makes this cannelloni amazingly fragrant while the ricotta filling helps keep the mixture light and refreshing.

Preparation time: 25 minutes

Cooking time: 2 hours 10 minutes

Serves 4

6 red peppers

250g (9oz) ricotta cheese

6–8 tbsp roughly chopped fresh basil

75g (3oz) finely grated fresh Parmesan cheese

Sea salt and freshly ground black pepper

12 dried cannelloni

200ml (7fl oz) milk

2 eggs

Basil leaves, to garnish

Place the peppers under a preheated hot grill and cook for 10 minutes, turning frequently until completely blackened. Transfer to a large bowl, cover with cling film and leave to stand for 10 minutes. When cool, peel off the skin under cold running water, then remove and discard the seeds, stalk and any white membrane. Pat dry with kitchen paper.

Roughly chop the pepper flesh and place in a large mixing bowl. Add the ricotta, basil and one-third of the Parmesan cheese, season to taste with salt and pepper and mix well.

Remove the slow cooker dish from the base and preheat the slow cooker. Using a teaspoon or piping bag, fill the cannelloni with the ricotta mixture and arrange them in the slow cooker dish, in a single layer if possible.

Measure the milk into a jug. Add the eggs and whisk with a fork to combine. Add 25g (1oz) of the remaining Parmesan and mix in well. Season to taste and pour over the pasta. Cover with the lid and place the dish into the slow cooker base. Cook on high for 2 hours or until the pasta is tender. Five minutes before the end of cooking preheat the grill to its highest setting. If your slow cooker dish is flameproof (see manufacturer’s instructions), sprinkle the remaining Parmesan over the top and place under the grill for 3–5 minutes or until golden. Serve immediately, garnished with basil leaves.

WILD MUSHROOM OPEN LASAGNE

A real treat when wild mushrooms are in season.

Preparation time: 20 minutes

Cooking time: 4¼ hours

Serves 4

100g (3½oz) chilled butter, cubed, plus extra for greasing

750g (1lb 10oz) mixed wild mushrooms, such as morels, ceps and shiitake, wiped and cut into large wedges or thick slices

2 tbsp olive oil

Sea salt and freshly ground black pepper

3 tbsp dry white wine

1 garlic clove, peeled and crushed

16 sheets fresh or dried lasagne

200ml (7fl oz) crème fraiche

2 tbsp finely chopped fresh flat-leaf parsley

50g (2oz) freshly grated Parmesan cheese, plus extra to serve

Butter the inside of the slow cooker dish. Place the mushrooms in the dish, add half of the butter, olive oil, 1 teaspoon of salt, the wine and garlic and mix well. Cover with the lid and cook on low for 4 hours or until softened.

About 30 minutes before you wish to eat, bring a large saucepan of salted water to the boil over a high heat. Place a clean tea towel onto a clean surface. Drop each lasagne sheet into the water for 1 minute or according to the packet instructions, then remove with a slotted spoon and place onto the prepared tea towel. Repeat with the other sheets, placing them in a single layer on the tea towel and interleaving them with more tea towels as required so that the lasagne sheets do not touch each other.

Place the crème fraîche and remaining butter in a small saucepan and warm over a medium heat until the butter has melted, then whisk the mixture until combined. Season the mushrooms and add the parsley.

Preheat the grill to its highest setting. Place a sheet of lasagne onto a warm deep serving plate. Top with a spoonful of the mushroom mixture and a drizzle of the crème fraîche sauce. Repeat three times finishing with the sauce. Sprinkle with Parmesan cheese and cook under the grill for 2–3 minutes or until golden. Keep warm while you repeat with the other plates.

SQUASH, SAGE AND WALNUT RISOTTO

This colourful risotto is made enticingly flavoursome by the slow-roasting of the squash, which concentrates its already sweet and fragrant flesh.

Preparation time: 10 minutes

Cooking time: 2–3½ hours

Serves 4–6

Vegetarian

1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into 2–3cm (¾–1¼in) cubes

4 large sage leaves, roughly chopped, plus extra to serve

1 red onion, peeled, halved and thinly sliced

2 garlic cloves, peeled and finely chopped

2 tbsp olive oil

Sea salt and freshly ground black pepper

350g (12oz) risotto rice, such as Arborio

75ml (2½fl oz) marsala or sherry

1.3 litres (2¼ pints) vegetable stock, plus extra to serve

50g (2oz) walnut pieces

Freshly grated Parmesan or crumbled goat’s cheese, to serve

Place the squash, sage, onion and garlic in the slow cooker dish. Drizzle with the olive oil and season well with salt and pepper. Cover with the lid and cook on high for 1–2 hours, stirring once during cooking if you can, until tender and starting to colour slightly. Add the rice, marsala or sherry and stock and mix in gently being careful not to break up the squash. Reduce the heat to low, cover and cook for a further 1–1½ hours or until the rice is tender but still has a little bite (al dente).

Season to taste and add a splash of hot stock if you like your risotto creamy. Sprinkle with the walnuts and some extra sage. Serve topped with plenty of Parmesan or crumbled goat’s cheese and a tomato, red onion and balsamic salad on the side.

I ALSO LIKE...

roasting a double batch of squash and keeping some in the freezer for another risotto. Alternatively, you can blitz the squash with stock to make a delicious soup, or toss through freshly cooked pasta with some mascarpone to make a great sauce.

GARLIC CHICKEN CARBONARA

This is a simple family favourite with the addition of slow-cooked chicken breast. It’s great for informal entertaining too.

Preparation time: 10 minutes

Cooking time: 2–3 hours

Serves 4

300g (10oz) boneless chicken breast, about 2 breasts, cut into 2cm (¾in) pieces

100g (3½oz) pancetta, cut into 2cm (¾in) pieces

1 tbsp plain flour

1 garlic clove, peeled and finely chopped

100ml (3½fl oz) white wine

Sea salt and freshly ground black pepper

100ml (3½fl oz) double cream

400g (14oz) dried spaghetti

2 egg yolks, beaten

2 tbsp chopped fresh flat-leaf parsley

Place the chicken and pancetta in the slow cooker dish and sprinkle the flour over the top. Mix well with a wooden spoon until the meat is coated in the flour. Add the garlic and wine and season generously with salt and pepper. Cover with the lid and cook on low for 2–3 hours, stirring every now and again if you’re around, until the sauce is thick and no longer tastes floury.

After cooking, remove the slow cooker dish from the heated base and beat in the cream, making sure there are no lumps remaining. Leave to stand for about 5 minutes to cool slightly.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10 minutes or until tender but still firm to the bite (al dente). Drain, keeping about 2 tablespoons of the cooking water if you can.

Add the egg yolks to the chicken mixture and mix quickly to combine. Check the seasoning, adding more salt and pepper if necessary.

Tip the cooked pasta and the reserved cooking water into the sauce and mix well. Scatter the chopped parsley over the top and serve immediately on warm plates with a green salad.

ONE-POT MOROCCAN CHICKEN WITH COUSCOUS

This easy recipe tastes fabulous and is just as good for entertaining as it is for a mid-week supper.

Preparation time: 10 minutes

Cooking time: 4¼–5¼ hours

Serves 4

Sea salt and freshly ground black pepper

4 chicken legs, skin removed

1 tbsp olive oil

25g (1oz) butter

2 large onions, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp ground cinnamon

1 tsp ground ginger

Finely grated zest of 2 oranges

Finely grated zest of 1 lemon (preferably unwaxed)

250g (9oz) couscous

4 tbsp roughly chopped fresh coriander leaves

Season the chicken legs with salt and pepper. Warm the olive oil and butter in a large frying pan. When hot, add the chicken legs and cook for about 5 minutes or until golden on both sides. Arrange the chicken in the slow cooker dish in a single layer and pour any cooking juices over the top. Scatter the diced onions in a layer over the chicken and add the garlic, spices and citrus zest.

Using a small, serrated knife, cut the top and bottom from the citrus fruit, then place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Holding the citrus fruit over a small bowl to catch any juice, slice between the thin membranes to release the segments. Do this with each orange and the lemon and add the segments to the chicken together with any juice. Cover with the lid and cook on low for 4–5 hours or until the chicken is tender and there is no pink meat.

Thirty minutes before you wish to eat, sprinkle the couscous over the top and cover again. Cook for 30 minutes or until the couscous is tender. Run a fork through the couscous to separate the grains, then spoon onto warm plates and top with the chicken and sauce. Sprinkle the coriander over and serve. Great with a dressed green salad.