Cook Slow: Light & Healthy: 90 easy recipes for both slow cookers & conventional ovens (Dean Edwards Slow Cooker)

Product Information

Return the ox cheeks to the casserole, then cover with a tight-fitting lid and transfer to the oven to cook for at least four hours. In a large, shallow dish, whisk the eggs with the cream. Add the vanilla, remaining orange zest and sugar and whisk. Melt a knob of butter in a pan over a medium heat. Dip each slice of brioche into the egg mixture a few seconds on each side. One of the nicest things I found is I would have been able to make the 1st meal from the book the day after the book arrived as there was a few recipes that I had all the ingredients in the cupboard/fridge already, so no need to go shopping immediately for fancy ingredients. Spoon a layer of the mushroom mixture into your slow cooker. Top with a layer of the griddled courgettes, then some of the white sauce, then sprinkle over some of the grated Parmesan. Repeat until all these ingredients have been used up, but make sure you finish with a layer of white sauce scattered with cheese. Then add a layer of tomato slices, pop the lid on and cook on the high setting for four hours.

Meanwhile, make the mashed potatoes. Place the potatoes in a large saucepan and cover with water. Bring to a boil and simmer for about 15 minutes or until softened. Drain and then mash the potatoes along with the butter and warmed milk then season with salt and pepper. (Or if you’re using my cheat of shop-bought mash, pop it in the microwave for three minutes and stir well.) Put the pineapple chunks and their juice, the mango, avocado, chia seeds (if using) and spinach into a high-speed blender and pour over 330ml coconut water. Add the ginger and mint and blend until smooth. Add all the ingredients apart from the honey to your slow cooker and season with salt and pepper. Add the butternut squash and stir to combine. Put the lid on and cook on the low setting for six hours or for four hours on high.I love that my slow cooker will now be used all year round rather than confined to the colder months. Preheat the oven to 200°C/180°C Fan/Gas mark 6. Line a baking tray with baking parchment. In a bowl, whisk the mascarpone and half the orange zest and juice. Add a splash of the cream if it needs loosening a little. Cover and chill.

Cook for a further five minutes before adding the chopped tomatoes, sugar, sweet pimentón, hot pimentón and a pinch of salt (don’t overseason at this point as the serrano or chorizo will release more salt when baking). Cook for 10 minutes over a low heat, then add the parsley.

About Dean

Slow cooking is not only the best method for transforming basic ingredients into something special, but there is a feeling of satisfaction that develops inside knowing that the work is done and the magic is happening in the pot. Leave the mashed bananas in a bowl for half-an-hour to oxidise – this will make them browner and add to the colour. Line and grease a 900g loaf tin and preheat the oven to 180°C/Fan 160°C/Gas mark 4. Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthyshows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring ‘diet food’ and cook slow to create healthy, wholesome food for balanced eating. Meanwhile, add the asparagus spears to a pan of boiling salted water and simmer for 2–3 minutes until tender. Remove with tongs, drain and set aside; keep warm.

Place the tomato halves in a bowl along with the garlic, thyme and oil and season with a pinch of salt and pepper. I’ve used lamb breast instead of mince here, as it is an inexpensive cut of meat that’s perfect for slow cooking. Timings Before serving, season with salt and pepper, then add the olives and sugar to taste. Finally, stir through the parsley, saving some for garnish, and serve with boiled rice or sauté potatoes.Something magical happens when you roast tomatoes – the already sweet tomatoes start to dry out and the flavour intensifies tenfold. This recipe is based on one of my favourite dishes, the Caprese salad of tomato, mozzarella and basil. I’m not quite sure how these three humble ingredients can create such an incredible taste sensation when eaten together, but I’m not going to complain. You can put all the ingredients uncooked into your slow cooker for ease, but I like to start the process in a pan because I find that the tomatoes release too much liquid into the pot. Place the figs on the tray, cut-side up, and dot with a little butter. Drizzle the honey over the figs and squeeze over the remaining orange juice. Scatter over the hazelnuts and roast for 14 to 16 minutes or until the figs have caramelised. Remove from the oven and turn off the heat. Nadiya Hussain’s banana thyme loaf Nadiya’s banana and thyme loaf is perfect for Mother’s Day (Nadiya’s Fast Flavours by Nadiya Hussain)