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

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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. Don’t own a slow cooker? Don’t panic! The recipes in this book can be cooked either conventionally in the oven or in your slow cooker. Remove the lamb from the casserole and use forks to shred the meat slightly, then return it to the casserole. Tom Kerridge will be appearing at Pub in the Park Festival ( pubintheparkuk.com). Recipe from tomkerridge.com Tom Kerridge’s creamy mushrooms, poached egg and asparagus This healthy creamy mushrooms, poached egg and asparagus is perfect to enjoy in bed

Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle. 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. If time allows, roast the squash first. Preheat the oven to 180°C/gas mark 4. Place the squash in a bowl, drizzle with some oil and season with salt and pepper. Scatter onto a baking tray and roast in the oven for 30 minutes. 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. 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. Meanwhile, griddle the courgette slices on a ridged pan for one to two minutes on each side, until charred. Set aside. Methods are given for both slow cooker and conventional ovens so even if you've not invested in a slow cooker, you can still enjoy this marvellous book.

Season the lamb and sear in a very hot, dry, large, heavy-based casserole until golden. This is an important step because it will render away lots of the fat. Pour away most of the fat, then add the onion, carrot and rosemary and cook for five minutes, until softened. Add the honey to the tagine to taste. Serve with herby couscous and a dollop of natural yogurt that has been spiked with harissa.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.

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. Heat the oil in a large heavy-based casserole over a medium to high heat. Dust the meat with the flour, then add to the casserole in batches and seal for 5-6 minutes, until golden. Remove from the casserole and set aside. I’ve taken this comfort food classic to another level with the addition of the slow-cooked chilli beef, using ox cheek. It’s so underused but the flavour is incredible. Timings But slow cooking is by no means confined to meat; vegetables benefit from the process too. Onions melt away, root vegetables become tender and sweet – the possibilities are endless.I love that my slow cooker will now be used all year round rather than confined to the colder months. Cooking basic ingredients slowly can be spectacular. Something as simple as a beef stew, using inexpensive ingredients and cuts of meat, can become a delicious hearty meal for the whole family.