DK The Slow Cook Book (2011)

THE
SLOW
COOK
BOOK
THE
SLOW
COOK
BOOK
HEATHER WHINNEY
LONDON, NEW YORK, MUNICH,
MELBOURNE, and DELHI
Photography Stuart West

Recipe Editor Emma Callery
US Editors Rebecca Warren, Shannon Beatty
DK UK
Editor Shashwati Tia Sarkar
Senior Art Editor Sara Robin
Managing Editor Dawn Henderson
Managing Art Editor Christine Keilty
Senior Jackets Creative Nicola Powling
Production Editor Tony Phipps
Senior Production Controller Alice Sykes
Creative Technical Support Sonia Charbonnier
DK INDIA
Senior Editor Chitra Subramanyam
Art Editor Heema Sabharwal
Assistant Editor Tina Jindal
Managing Editor Glenda Fernandes
Managing Art Editor Navidita Thapa
DTP Manager Sunil Sharma
DTP Operator Sourabh Challariya
First American Edition, 2011

Published in the United States by
DK Publishing
375 Hudson Street
New York, New York 10014
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001 – 180673 – September/2011
Copyright © 2011 Dorling Kindersley Limited
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Published in Great Britain by Dorling Kindersley Limited.
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of Congress.
ISBN 978-0-7566-8678-9
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Contents
Foreword
by Heather Whinney 6
Techniques 8
Recipe choosers 50
Soups and broths 66
Stews 102
Casseroles, cassoulets,
and meatballs 154
Tagines 194
Curries 220
Chilis and gumbos 248
Pot roasts and ribs 276
Risottos, pilafs, and paellas 300
Desserts 328
Index 346
Acknowledgments 352
Note:
All the recipes in this book are written for the medium size range
of slow cookers, from a minimum of 3.5 quarts (3.5 liters) to 5
quarts (5 liters) capacity. Allowances should be made for the
differences within this size range; depending on the internal
volume of your slow cooker, liquid quantities may need to be
adjusted to ensure the food is covered where necessary.
6
Foreword
I am generally not a fan of kitchen gadgets, but I have to admit
to being a convert to the slow cooker. The thrifty cook in me is
thoroughly excited by using the cheaper cuts of meat and beans
and pulses that are so suited to slow cooking, while the ease of
throwing a collection of ingredients into a pot and letting them
do their own thing for hours is enormously attractive—so little
effort is needed, but the rewards are great.
Our attitude toward food and cooking is changing. We seem to have a stronger desire to make
home-cooked food that nourishes us and our family, as well as reining in our spending. Slow
cooking is perfect for meeting this need—it suits every level of cook, especially the novice,
as it is a style of cooking that doesn’t rely heavily on precision. It’s one of the most forgiving
cooking techniques, requiring little time or skill from the cook. Moreover, by its very nature,
slow cooking isn’t an extravagant way to cook. By choosing value cuts and seasonal produce
we naturally spend less, and the running costs of a slow cooker are minimal, little more than
running a low watt light bulb, consequently conserving energy.
The great benefits of the slow cooker lie in its convenience and versatility. To be able to simply
“set and forget” the slow cooker has enormous advantages for our hectic lives—it can sit day
or night unattended. It ticks all the boxes for such a wide range of people: those cooking for
one, large families, busy moms, and it’s ideal for entertaining as it makes dinner party cooking
a breeze. It can be used not only for casseroles and stews, but also to cook whole joints of meat,
delicate risottos, and delicious soups. It can also be used as a water bath or bain-marie for
puddings and desserts, from mousses to steamed cakes.
The practical nature of slow cooking greatly appeals to me. It lends itself to cooking in large
batches, and I love being able to cook up something delicious to serve one day and perhaps freeze
for another. It is extremely satisfying to know there is the option of leftovers, thus relieving that
sometimes niggling pressure of knowing what we are going to cook for dinner the next night.
Of course it requires some planning, as does all cooking, but through this it also reduces food
waste, which I feel passionately about. Again, the thrifty cook in me rearing its head!
7
Although we always think of simmering pots of meat and vegetables when slow cooking is
mentioned, I think it is fair to say that the slow cooker isn’t just for cold winter days. In fact,
it is ideal in summer, for maybe a curry or ribs, when you don’t want the heat of the stove on
all day. I’ve tried to reflect this throughout the book so you can always find inspiration as you
dip in and out throughout the seasons. To me, Creole Fish and Corn Stew or Squid Stew would
be just as welcome served up on a warm summer’s evening with a hunk of crusty bread and
some cold rosé wine as the Stuffed Lamb, Greek Style would be on a fresh spring day.
This book contains more than 200 recipes for slow cooking. It includes a mixture of world cuisines,
features many classics, and offers some new adventurous flavor combinations. Chapters cover
Soups and Broths; Stews; Casseroles, Cassoulets, and Meatballs; Tagines; Curries; Chilis and
Gumbos; Pot Roasts and Ribs; Risottos, Pilafs, and Paellas; and a Desserts chapter that includes
favorites such as rice pudding and crème caramel.
Step-by-step photographs take you through the types of slow cooking from stewing to poaching
as well as the principles of slow cooking. A comprehensive list is also given for the slow cook’s
pantry, as a well-stocked pantry is a great asset; once you have this, you need shop for little else
but the perishables.
I hope this book inspires you to experiment with slow cooking. Let your imagination conjure
up the thought of Beef and Anchovy Stew, the beef nestling in a mixture of heady red wine
and robust herbs, cooked to perfection until it melts in your mouth; or a slow-cooked pork
dish such as Belly Pork and Prunes cooked with earthy celery root and sage, and simmered
slowly in a little wine until the pork falls apart at the touch of your fork. Just the thought of
it makes me want to head off into the kitchen and reach for your apron!
Techniques
10 Techniques
Slow cooking is ideal for many households, from the time-poor cook’s to
the frugal one’s. Food can be left unattended, less expensive ingredients
can be used, and it delivers a nutritious meal at the end of the day.
Why slow cook?

Slow cooking is a method of cooking food slowly, as Tips for success
the name suggests, but not all food that is cooked
Choosing the right equipment and using your
slowly can be defined as “slow cook.” To “slow cook”
ingredients with a little know-how will help you
means that ingredients are cooked for a long time
achieve great results from slow cooking.
at a low heat, in a cooking pot with a fitted lid, and
For traditional slow cooking, choose a thick-
either covered or partially covered in liquid. Stews,
walled Dutch oven that holds the heat well, such
casseroles, and pot roasts are all examples of slow
as a cast iron one or an enameled cast-iron one.
cook dishes, and all are satisfyingly simple to make.
Ensure it has a well fitting lid and can be used on
the stove or in the oven. Cast-iron Dutch ovens
Prep and forget can be heavy, so choose one with two easy-to-hold
Any cooking involves a certain amount of handles. Pick a size to suit your requirements: as
preparation, but with slow cooking this is kept to a rule of thumb, food should only reduce down to
a minimum, as practically all the labor takes place about three-quarters of the pot’s volume once
early on in the cooking process. Once the food is cooked from full.
in the cooking pot, it can be left to its own devices, Moroccan tagines, cone-shaped earthenware
requiring minimal attention from you. However, cooking pots with tall lids, are apt for slow cooking.
planning your meals and organizing your shopping They are designed to return condensation back
list is essential—it will enable you to assemble a into the dish to keep the food moist. Choose one
dish effortlessly. that can be used on the stove (with a diffuser) and
in the oven.
Maximize flavor For maximum flavor, brown the meat at the start
of cooking, and soften aromatic vegetables such as
When left to slow cook, ingredients “marry” together
onions and garlic by sautéing.
and the flavors intensify. When meat is slow cooked,
Be careful not to over season; salty flavors become
the gelatin is extracted from the meat and bones,
concentrated with slow cooking. Season lightly
resulting in a flavorful, concentrated sauce; it is
initially, then adjust at the end of cooking if needed.
this exchange of flavors between the meat and the
Peppercorns and seeds, such as cumin, coriander,
sauce that gives slow cooking its wonderful rich but
and fennel, are best crushed before adding to the
mellow taste. Aromatic vegetables and spices such
pot so they release their flavor slowly.
as cloves, cinnamon, and star anise are great to
Woody herbs, such as rosemary and thyme, are
use as their distinct flavors are not lost when used
robust enough to add at the beginning of cooking;
in slow cooked dishes.
add delicate herbs, such as parsley, toward the end
of cooking or stir into the finished dish.
Be thrifty Always add delicate ingredients that don’t need
Slow cooking makes economic sense as it works much cooking, such as fish and seafood, toward the
best using cheaper cuts of meat that have high end of the cooking time.
bone and fat content, and inexpensive staples such If topping up the liquid during cooking, add hot
as beans and lentils. It is also easy to cook a large liquid to prevent lowering the cooking temperature.
quantity of food at once, creating leftovers for
another day or food for the freezer. Slow cooking is Clockwise from top left: slow cooking lends itself to
also an opportunity to be creative and make meals soothing soups (Pumpkin and ginger soup p86), fresh and
out of very little—long, gentle cooking will turn the light risottos (Risotto primavera p302), hearty casseroles
remnants of your refrigerator or pantry into a feast. (Osso bucco p162), and summer ribs (Asian ribs p294).
12 Techniques
With so many slow cookers on the market it is important that you choose
one to suit your needs. There are certain variables, both in terms of design
and price, but slow cookers generally operate on similar principles.
The slow cooker

A slow cooker consists of a sturdy, heatproof outer Adapting recipes for the slow cooker
casing and an inner cooking pot into which the You can easily adapt conventional recipes for the
food is placed. The outer casing is made of either slow cooker. Firstly, find a recipe in this book that
stainless steel or aluminum and is where the is similar in style and has similar ingredients, such
heating element and controls are housed. The inner as the meat cuts, beans, or vegetables. From this
cooking pot is usually removable. The lid on a slow you can ascertain the length of cooking time
cooker fits snugly so that heat cannot escape. The needed. If you are at all worried, leave it to cook
condensation that occurs during the slow, low-heat for longer—a slow cooker won’t boil dry. Secondly,
cooking process gathers around the lip of the pot adjust the ingredient quantities to ensure they will
and creates a water seal. The condensation is then all fit in the pot. Finally, as a general guide, halve
released back into the pot and it is this that keeps the liquid in your recipe. This is because the liquid
the food moist. The combination of a long cooking doesn’t evaporate in the slow cooker as it does
time and the steam that is created within the pot with other methods. You can always top it up if
destroys any bacteria, making it a safe cooking needed, or if you do find yourself with too much,
method. It is important to resist the temptation remove the lid and cook on High until the excess
to open the lid to look—this will release heat and liquid has evaporated away. When adapting
break the water seal and you will need to add a recipes, bear the following in mind:
further 20 minutes to the cooking time. The recipe must contain some liquid if going into
the slow cooker.
Choosing the right shape and size Make sure all frozen ingredients are thawed and
Slow cookers come in a range of sizes, but small meats are thoroughly defrosted before cooking.
machines start from 1.5 quarts (1.5 liters), which If a recipe calls for milk, cream, or sour cream,
is suitable for 1–2 people; a medium-sized 3.5 only add this for the last 30 minutes of cooking.
quart (3.5-liter) cooker is great for 4 people; for For best results, stir in cream just before serving.
6 people or more, choose a 5 quart (5-liter) model You may need to reduce spices and herbs as their
or larger. However, bigger isn’t necessarily better flavor becomes concentrated in the slow cooker.
unless you are catering for large numbers or wish
to batch cook—you need to half fill a slow cooker
for optimum performance, and accommodate it GENERAL GUIDE TO COOKING TIMES
on your kitchen worktop, so choose wisely. Slow
cookers can be either round or oval in shape; the The table below indicates preferred cooking times, but
refer to your manufacturer’s instructions.
choice is down to personal preference. Casseroles,
chilis, and curries are all perfect for round cookers Low High
but an oval one is preferable if you wish to cook Meat stews
whole joints of meat or chickens and fit in pudding and casseroles 6–8 hours 3–4 hours
basins or ramekins. The removable inner cooking Pot roasts 6–8 hours 3–4 hours
pots are usually ceramic, but they are also Whole chickens 6–8 hours 3–4 hours
available in cast-aluminum. Ceramic pots are Ribs 6–8 hours n/a
easiest to wash and clean, retain the heat well, Dried beans 6–8 hours 3–4 hours
and can be served straight to the table. Cast- Steamed
aluminum pots are lighter and allow you to brown puddings n/a 3–4 hours
food in them first before cooking. Always choose a
slow cooker with recognized safety mark.
Techniques 13
Using the slow cooker

Slow cookers are more efficient than traditional ovens and can help
to reduce your fuel bill as they use minimum electricity—often only
as much as a low watt light bulb. The vast majority of slow cookers
have only 2 or 3 heat settings, making them very easy to use. For
best results, the slow cooker should be at least half full but no more
than two-thirds full when cooking.
Lid—glass lids allow you Inner cooking pot—

to check the food without usually removable to
breaking the water seal. make cleaning easier.
Outer casing—contains
Heat controls—often the electrical parts.
a simple dial. Some Wipe it with a damp
allow you to program cloth to clean it.
the cooking time.
HEAT SETTINGS
The various slow cooker models have different functions High: This setting is around 300ºF (150ºC), and in general
for heat settings, but as a rule they all have Low and the food cooks between 3–6 hours. As a rule of thumb, the
High. Some also have Auto, Warm, or even Medium High setting takes half as long as the Low one, so 1 hour
settings. Preheating the slow cooker before use raises on High setting equals 2 hours on Low.
the temperature of the pot before adding the food. The
necessity of doing this differs for each slow cooker so Auto: This setting starts cooking the food on High for
it is advisable to read the manufacturer’s instructions 1 hour then reduces it to the Low temperature for the
for your model. remainder of the cooking time.
Low: This is the lowest temperature you can cook at and Keep warm: This holds the food at a lower temperature
is ideal for leaving food throughout the day or overnight. than Low to keep it at an ideal heat for serving. Many
It is the best setting for cheaper cuts of meat. Cooking cookers switch to this setting automatically once the
times for Low vary between 6–12 hours. The food will food is cooked. However, do not leave the food standing
cook at around 200ºF (100ºC). in the cooker keeping warm for longer than 1–2 hours.
14 Techniques
There are various types of slow cooking methods; you can cook dishes
traditionally or in a slow cooker. Poaching involves gentle simmering
in water, braising is excellent for sealing in flavor before long cooking,
stewing produces wonderful sauces where the ingredients have melded
together, and pot roasting is ideal for cooking whole joints of meat.
Types of slow cooking

Poaching
The ingredients are immersed in
water, then simmered very gently.
This is good for both delicate
meats, such as fish or chicken
breast, and dense or tough meats,
such as beef topside; a clean, silky
texture is achieved. A fitted lid is
essential for keeping moisture in
the pot. Never attempt to rush
poaching—hard boiling dries out
meat. The traditional method
(shown with chicken) is described
here, but if using a slow cooker,
simplify it by adding the meat,
water, and any flavorings to the
pot at the beginning. 1 Use enough cold water to cover the meat, then bring the water to a boil.
Add a pinch of salt and the meat. Reduce the heat and bring back to a
gentle simmer, cover the pan, and poach for 30 minutes.
2 Add vegetables to flavor the stock, such as artichokes,

carrots, fava beans, and any other green vegetables
you want to include—maybe shredded cabbage or runner
3 To test the chicken for doneness, pierce the thigh to the
bone—if the juices run clear it is done, if they are red
it is not. Tip the bird slightly as you lift it out of the pan so
beans—and cook for 5–10 minutes until they are tender. that the hot stock in its cavity runs back into the pan.
Techniques 15
Braising
This technique combines both
dry heat and moist heat cooking.
The meat, poultry, or vegetables
are first seared in hot fat and
then cooked slowly in a pan with
minimal liquid, just enough to
cover. Searing helps to keep the
meat succulent. The meat is cut
into slightly larger pieces than for
stewing. Slightly more expensive
cuts can be used for braising,
although this technique works
just as well with cheap cuts.
Braising suits cuts such as brisket,
shanks, and oxtail very well.
The traditional method steps are
shown below, but the process is
the same for the slow cooker up
to step 3; after the alcohol has
evaporated, transfer everything
to the slow cooker, pour over the
stock, and cook on either setting.
1 Heat the oil in a frying pan over medium-high heat and brown the meat.
Let the pieces sit for about 5 minutes until brown underneath, then turn
them and cook the other side for another 5 minutes. Remove with a slotted
spoon and set aside.
2 Add a mixture of aromatic vegetables, such as carrots,

onions, celery, and leeks, stir well with a spatula to
collect the meat residue, then cook until the vegetables
3 Put the meat and vegetables in a Dutch oven, pour
in some wine, and boil over high heat until nearly
evaporated. Add enough stock to cover the meat. Bring
are browned. Add flavorings, such as thyme, bay leaves, to a simmer, cover with the lid, and cook in the oven on
and garlic, and continue to cook for a few minutes more. a low heat until the meat is tender.
16 Techniques
Stewing
The food is simmered fully covered in stock or
water, and sometimes wine. This is great for tougher
cuts because the connective tissue and fat break
down while cooking, releasing gelatinous juices and
making the meat tender. For a slow cooker, transfer
everything to it at the end of step 3 and finish cooking.
1 Cut the meat into large bite-sized pieces and toss in

flour, if you wish (this will help to thicken the stew
later). Sear the meat in hot fat and cook for about 5–8
2 Add a selection of vegetables and cook for 5 minutes
until golden. Remove and set aside. Deglaze the pan
with a little stock or wine and return the meat and
minutes until browned on all sides. Remove and set aside. vegetables with any sturdy herbs, such as rosemary.
3 Pour in any remaining wine and enough stock to cover

the contents of the pan completely. Raise the heat and
bring to a boil.
4 Reduce the heat to bring to a gentle simmer and cover
with the lid. Put in the oven or slow cooker to cook on
a low heat for a few hours, until the meat is tender.
Techniques 17
Pot roasting
This is essentially a braised dish
that uses a whole joint of meat,
usually of a tougher cut. Liquid
is used to barely cover the meat,
and vegetables and herbs are
added to the pot. A pot roast is
cooked in a covered pot on a low
heat in the oven or slow cooker
for several hours, until the meat
is fork tender. The whole joint
is usually browned first as this
improves the flavor of the finished
dish. If using a slow cooker,
transfer everything to it at the
end of step 2, pour in the stock,
and cook on auto/low.
1 Heat 2 tablespoons of oil in a Dutch oven until very hot. Add the meat (it
should sizzle) and brown it well on all sides. Remove the pot from the heat,
take out the meat, and discard all but 2 tablespoons of fat from the pot.
2 Return the meat to the pot and add vegetables and herbs
of your choice. Pour in some wine and cook on the stove
for a few minutes so that the alcohol evaporates.
3 Pour in the stock and stir well. Cook for about 3 hours
in a low oven, turning the meat 3 or 4 times, and
topping up with more stock if too much liquid evaporates.
18 Techniques
Keeping a good pantry makes any style of cooking easier, but it can
really come into its own if you are slow cooking. It reduces the need to
plan too far ahead so you can cook spontaneously and decrease your
shopping trips. The pantry shouldn’t be just a place to keep half-open
packs and half-used jars; when it is organized well with staple
ingredients, you can create meals with only a few fresh additions.
The slow cooking pantry

Flavorings Canned and jarred Grains and pasta
Pastes, seasonings, and oils ingredients Store a range of pasta shapes
contribute vital flavor—a An assortment of cans and jars and sizes so you can add them
spoonful of Thai curry paste or is indispensible for slow cooking. to soups or casseroles. They are
a dab of French mustard can Tomatoes form the base of good for late additions to the pot
determine the cuisine of your many stews and ragu dishes, or to serve as accompaniments,
dish in an instant. Use honeys while coconut milk is useful for as are noodles. Grains such as
to adjust the sweetness of a curries and soups. Choose rice, pearl barley, or farro are
marinade. Both olive oil and full-fat varieties of coconut milk, good for slow cooking because
sunflower oil are versatile though, as low-fat versions can they will happily simmer slowly
enough to be used at high and split on cooking. Canned corn on low heat.
low temperatures. and jarred olives are a great way • Rice—basmati, white,
• Tomato paste to add vegetables when you and brown
have none in the fridge.
• Thai curry paste—red • Risotto rice—arborio
and green • Tomatoes or carnaroli
• Assorted mustards • Sun-dried tomatoes • Pearl barley and farro
• Black peppercorns—whole • Coconut milk • Dried pasta
and crushed • Dried mushrooms • Dried noodles—rice and egg
• Sea salt • Anchovies
• Honey • Corn
• Olive oil • Pulses
• Sunflower oil • Olives
• Capers
Crushed black peppercorns Dried mushrooms Dried pasta

Techniques 19
Sauces and stocks Beans and pulses Spices and dried herbs
A good selection of sauces All beans and pulses are ideal Herbs and spices play an
and stocks gives you countless for slow cooking. They retain important role in slow cooking,
options. Use sauces for their shape and texture if especially if cooking cheaper
marinades or for adjusting cooked for a long time and they cuts of meat because they can
flavor at the end of cooking. are a good way of adding bulk transform a simple dish into
Vinegars can be used to deglaze and protein to a dish. They also something special. It is always
after browning, adding richness keep indefinitely, so there is no advisable to taste at the end of
and depth to your dish. fear of them spoiling. Plan cooking and adjust herbs and
While fresh stock is preferable, ahead, as most pulses need spices as necessary.
powered stock, or bouillon, is soaking overnight, except lentils, • Allspice
an essential item to keep in which just need rinsing well.
the pantry if you like to cook The older the pulses, the longer • Cinnamon—ground and sticks
without planning too far ahead. they will need soaking. For • Coriander seeds
Be careful with seasoning, general soaking and cooking
• Cumin—ground and seeds
however, when you use times, see page 37.
powdered stocks—they often • Caraway seeds
• Kidney beans
contain added salt, so taste • Cardamom pods
your dish first before adding • Cannellini beans
• Chile flakes
any extra seasoning. • Navy beans
• Cayenne pepper
• Soy sauce • Butterbeans
• Cloves—ground
• Fish sauce • Black beans
• Curry powder
• Tabasco sauce • Black-eyed peas
• Fennel seeds
• Worcestershire sauce • Adzuki beans
• Ginger—ground
• Flavored vinegars—white wine, • Borlotti beans
red wine, and cider • Juniper berries
• Flageolet beans
• Balsamic vinegar • Mustard seeds
• Pinto beans
• Rice wine vinegar • Nutmeg—whole
• Chickpeas
• Powdered stock (bouillon)— • Paprika
• Yellow and green split peas
vegetable, chicken, and beef • Saffron threads
• Red lentils
• Star anise
• Puy lentils
• Turmeric
• Dried oregano
Red wine vinegar Kidney beans Star anise

20 Techniques
As with any cooking, good ingredients will produce good results, but
this doesn’t necessarily mean choosing expensive ingredients. Slow
cooking enables you to make the best possible food with whatever is
available, whether it’s a collection of humble root vegetables, a cheap
meat cut, or some fresh seafood. All it requires is time and care so it
can be cooked to perfection.
Choosing and using ingredients

Vegetables
As a rule, the harder, tougher vegetables
respond best to slow cooking because it turns
them deliciously sweet and tender. The more
delicate vegetables should be added to the pot
later so they don’t fall apart while cooking.
Gem squash
This small squash is sweeter
than the rest of the pumpkin
family, with orange flesh
inside the tough green skin.
Peel using a potato peeler
and add to stews or curries.
Pumpkin
These are usually more fibrous and watery than
other squash. If sold in pieces, use within a few
days as the flesh is more perishable once cut.
Butternut squash
A common variety of winter
squash with a smooth,
dense flesh, which is sweet Acorn squash
and nutty. It will keep for a A mild-flavored squash, slightly sweet,
few weeks in a cool place. with firm, yellow-orange flesh. To prepare,
Good with lentils or coconut cut in half, scoop out the seeds, then cut into
milk-based dishes. quarters. Peel and cut to the size you require.
Techniques 21
Carrot
Use either finely diced and
sautéed with celery and onion
to form a flavor base, or sliced
to add color and sweetness.
Turnip
The familiar top-shaped turnip is usually
purple fading to white at the root. When
small, the flavor is sweet and delicate.
Parsnip
The flavor of this creamy-beige root
has hints of parsley and carrot, but
with a slight sweetness and nuttiness.
Use the scrubbed peel with other Beets
vegetable trimmings to make a winter The firm, juicy flesh of a
vegetable stock. beet has an earthy, sweet
flavor. It is best cooked
with other red vegetables,
or those that will absorb
the seeping crimson juices.
Celery root
Celery root, or celeriac, has a thick,
rough skin that conceals a crisp white
flesh. It has a refreshing, slightly herbal
flavor, combining the tastes of parsley
and parsnip with celery.
22 Techniques
Shallot
They look like miniature
onions, but shallots have
a sweet, flowery flavor that
does not overwhelm, and
forms a rich flavor base
for numerous sauces.
Garlic
Sauté garlic briefly at the
beginning of a dish to add
a layer of flavor; never
cook until browned or it
Brown onion
will taste bitter.
The workhorse of the kitchen,
Sweet red onion the pungent brown onion is
The juicy crimson and white used in numerous savory
flesh is noticeably sweet, dishes, raw, fried, braised,
although pungent when raw. stewed, boiled, or roasted.
Slow cooking caramelizes the
juices and mellows the flavor.
Potato
Choose waxy potatoes if
you want them to hold their
shape, or floury ones if you
want them to dissolve and
thicken the sauce.
Sweet potato
These have softer flesh than
potatoes so will cook far quicker;
add them to slow cooked dishes
as a late addition. The taste is
sweet, rather like squash.
New potato
Firm, with waxy flesh, these often don’t
need peeling and can be added to a dish
whole. Use in summer casseroles.
Techniques 23
Savoy cabbage
The attractively crinkled
leaves are more loosely
wrapped round the head
than those of other
cabbages and are more
full-bodied in flavor.
Celery
A kitchen staple, celery
makes a great base for
casseroles and stews, along
with carrot and onion. Trim
the base and pull away any
stringy bits.
Red cabbage
Offering beautiful, vibrant color,
red cabbage is sweeter than white,
but the leaves are tougher, so they
take longer to cook.
Fennel
With its sweet, warm licorice flavor
Curly kale and crisp texture, fennel makes a
Exceptionally nutritious, great vegetable for slow cooking.
the leaves have a rich, meaty Either chop finely and sauté first with
flavor and robust texture. onion, or roughly chop and add to the
Kale will hold together quite pot. The flavor is subtler when cooked.
well when slow cooked, or it
can be added at the end.
24 Techniques
Poultry
The term “poultry” covers domesticated birds,
including chicken, turkey, goose, guineafowl, and
duck (farmed duck is classified as game). This
most versatile of meats works with most flavors
and cooking methods. Whole birds or portions
with the bone left in are ideal for slow cooking.
Whole chicken leg

Comprises the thigh and drumstick.
A leg joint is good for slow cooking
as the meat remains tender and
juicy. Perfect for classics such as
Coq au vin.
Chicken thigh
Sold skin on or off, bone-in, or Whole chicken
boneless. Best with bone in for slow These are perfect for poaching in
cooking as it keeps the meat tender flavored liquid. The flesh becomes
and the taste is superior. When tender, moist, and silky and falls off
deboned, they are excellent stuffed the bone effortlessly. The bones can
and rolled up. Thighs are better then be used for stock. Choose free
than breast for slow cooking. range chicken, if you can, for ethical
reasons and taste.
Duck leg
These have a superb flavor and rich dark
meat. They take longer to cook than breast
Whole duck meat and have a little more sinew, but this
It is better to joint these for slow cooking as they can be fatty. makes them an incredibly tasty choice for
Ducks have a rich, dense meat that is best teamed with citrus slow cooking. Pierce or slash the layer of
fruits or spices that will cut through the fattiness of the meat. skin and fat before browning in a pan.
Techniques 25
Pork
Almost all pork cuts are suitable for slow
cooking, but the cheaper, fattier varieties are
the best as they provide the tastiest sauce.
They go well with acidic-flavored fruits,
woody herbs, earthy vegetables, and lentils.
Pork leg
These are very lean so need Spare ribs
careful cooking to prevent them Trimmed ribs are sold as a rack or individually
from drying out. To cook as an cut. Indivual ribs are easier to fit into a pot.
escalope, leg steaks are beaten
out very thinly.
Rolled leg joint

Cuts from the lower
leg, where the muscles
are tougher, are suited
to slow cooking. Pork leg
meat can be bought cut Belly slices
into bite-sized pieces. This is a fatty cut from the underside of
the belly. Buy in whole pieces or slices.
Slow cooking transforms it into tender
meat. Goes well with Asian spices, hearty
vegetables, or pulses.
Hock
The hock is the joint near
the foot and is sometimes
called pork knuckle. It is
a cheap cut with lots of
flavor that requires long
and slow cooking.
26 Techniques
Beef
There are many beef cuts suited to long slow
cooking. These come from the forequarters
and are less expensive than the leaner cuts.
Choose beef that is a good, dark red color,
which has preferably been hung for 21 days.
Beef responds well to marinating, because it
adds depth of flavor to the finished dish and
will tenderize the meat.
Ground beef
Ground beef can be quite fatty but
Diced braising steak has good flavor. Ground shin needs
Usually lean chuck, the longest cooking. Ground steak
blade, or flank. Often from the back or leg is the leanest
sold ground. Braise, and most tender.
casserole, or stew.
Beef shin
Cut from the foreleg, it needs
careful trimming. Dice and
use for stews and casseroles.
Brisket
Cut from the underside
behind the front leg.
Oxtail Brisket needs long slow
The tail is sold in chunks. The bones cooking because it has a
enrich sauces with their marrow. lot of connective tissue,
Stew, braise, or use in soup. but has great flavor.
Techniques 27
Lamb
As with all the best meats for slow cooking,
the well-exercised parts of the animal make
the choicest cuts. The high fat content in
lamb meat makes it ideal for the slow cooker
or Dutch oven; slow cooking renders the
meat meltingly tender and adds lots of flavor.
Team lamb with sweet vegetables such as
peas or fresh herbs such as mint, because
these flavors cut through the fatty richness.
Ground lamb
This can be quite fatty and will
add flavor and succulence to a
dish. However, too much fat can
make it greasy. Leg or shin will
yield the leanest ground meat.
Neck filet
Derived from the tender eye of
the neck muscles, this cut of
lamb is versatile and responds
well to both high-heat quick
cooking and long slow cooking.
Cut into bite-sized pieces, or
stuff it and cook it whole. Shank
Slow, moist cooking is required to
turn the sinews in the shank into a
succulent jelly. Allow one shank per
person. Foreleg shanks are slimmer
than those from the back leg.
Half leg
This is a prime cut, but requires
long slow cooking. It can be cooked
bone in or bone out. It has more
flavor when cooked with the bone
in, as the meat becomes fork tender
and falls away from the bone.
28 Techniques
Fish
As a rule, fish is added toward the end of slow
cooking because its delicate flesh needs only minimal
time to cook. It adds a distinctive flavor to a slowly
simmered sauce. Always choose sustainable fish.
Halibut
Noted for its dense, firm, and low-fat white filets,
which have a mild taste. It is best served grilled
or pan-fried with a flavored butter.
Tuna
Rich and full of flavor, tuna is robust
enough to add to a slow cooked dish.
Choose steaks that are fairly thick and Salmon
try searing them first for extra flavor. The flesh is firm, moist, and oily with a rich flavor.
Choose chunky pieces and cut to a uniform size
to add to the pot. Delicious added to a fish
soup or stew.
Monkfish
With its dense texture, this is quite a “meaty”
fish. It is a good choice for slow cooking as it
won’t fall apart easily. Monkfish has mildly
flavored, slightly chewy, white flesh.
Swordfish
These meaty steaks have a similar
texture to tuna and are ideal for using
as a late addition to the pot.
Cod
This fish has white, chunky
flakes with a delicate flavor.
It needs very little cooking
before the flesh is ready and
turns opaque. If over-cooked,
cod will disintegrate and Haddock
become chewy. This has a delicate, creamy, sweet flavor, similar to cod, and can be
used instead of cod in recipes. Its delicate flesh needs only minimal
cooking; add to the pot for a short time once the sauce is cooked.
Techniques 29
Seafood
As with fish, seafood needs to be added late
because it requires very little cooking. Seafood
adds much flavor, texture, and protein to a
dish and can transform an everyday sauce
into a memorable meal.
Octopus
Slow cooking turns the meat tender and moist;
undercooked, it can be chewy. You can buy
it prepared or frozen, but be sure to defrost
it thoroughly before adding to the
pot. It is particularly good with
a tomato-based sauce.
Squid
This requires either “fast flash”
cooking or slow cooking in a
simmering sauce to become
tender. Like octopus, it is good in
a tomato sauce. It has a mellow
Clams flavor so can take punchy sauces.
These have a delicate, sweet flavor
with a texture similar to mussels.
They need very little cooking and
will steam open in minutes when
added to a simmering sauce. A
hearty, full-flavored sauce makes a
good accompaniment. Discard any
clams that don’t open after cooking.
Mussels
They taste slightly salty, with Shrimp
an intense flavor of the sea. Add shrimp at the end of
Add them to a dish late to cooking because they will
prevent overcooking, which become tough and chewy if
results in a rubbery texture. overcooked. The cooking time
Once all the shells are open is dependent on their size.
they are ready to eat. The shells make a tasty stock.
30 Techniques
Most vegetables are suited to slow cooking, although some need longer
cooking than others. Knowing how to prepare vegetables correctly saves
time and is key to a successful dish.
Preparing vegetables
Peeling and chopping garlic
1 Place each garlic clove flat on a chopping board. Place

the flat of a large knife blade on top and pound it with
the heel of your hand.
2 Discard the skin and cut off the ends of each clove.
Slice the clove into slivers lengthwise, then cut across
into tiny chunks. Collect the pieces into a pile and chop
again for finer pieces.
Peeling and dicing onions
1 Cut the onion in half and peel it,

leaving the root to hold the layers
together. Make a few slices into the
2 With the tip of your knife, slice
down through the layers of onion
vertically, cutting as close to the root
3 Cut across the vertical slices to
produce an even dice. Use the root
to hold the onion steady, then discard
onion, but not through the root. as possible. it when all the onion is diced.
Techniques 31
Skinning and seeding tomatoes
1 Remove the green stem, score an “X” in the skin of each

tomato at the base, then immerse it in a pan of boiling
water for 20 seconds, or until the skin loosens.
2 Using a slotted spoon, remove the tomato from the
pan of boiling water and place it into a bowl of ice
water to cool.
3 When cool enough to handle, use a paring knife to peel

away the loosened skin. 4 Cut each tomato in half and gently squeeze out the
seeds over a bowl. Discard the seeds.
32 Techniques
Roasting and peeling peppers
1 Using tongs, hold each pepper over an open flame

to char the skin. Rotate the pepper to char it evenly. 2 Put the peppers into a plastic bag and seal tightly.
Set the bag aside and allow the skins to loosen.
3 When the peppers have cooled completely, use your

fingers to peel away the charred skin. 4 Pull off the stalk, keeping the core attached. Discard
seeds and slice the flesh into strips, or roughly chop.
Techniques 33
Coring and shredding cabbage
1 Hold the head of cabbage firmly

on the chopping board and use a
sharp knife to cut it in half, straight
2 Cut the halves again through the
stalk lengthwise and slice out the 3 Working with each quarter at
a time, place the wedge cut-side
down. Cut across the cabbage to shred
core from each quarter.
through the stalk end. it finely.
Trimming greens
1 Discard all limp and discolored leaves. Slice each

leaf along both sides of the center rib, then remove
it and discard.
2 Working with a few leaves at a time, roll them loosely
into a bunch. Cut across the roll to the desired width,
making strips.
34 Techniques
Peeling squashes
1 Holding the squash firmly, use a

chef’s knife to cut it lengthwise in
half, working from the stalk to the core.
2 Using a spoon, remove the seeds
and fibers from each squash half
and discard them.
3 Use a vegetable peeler or knife to
remove the skin. Cut into pieces,
then into chunks, or slice as required.
Rehydrating mushrooms
1 To rehydrate dried mushrooms, place the mushrooms—

either wild or cultivated—into a bowl of hot water.
Allow them to soak for at least 15 minutes.
2 Remove the mushrooms from the soaking liquid using
a slotted spoon. If you plan to use the soaking liquid in
your recipe, strain the liquid through a fine sieve, coffee
filter, or cheesecloth to remove any sand or grit.
Techniques 35
Herbs and spices are essential for adding aroma and flavor to a slow-
cooked dish. Experience will teach you which spices to use with which
foods, so use them sparingly at first. Add woody herbs, such as thyme
and bay, at the beginning of slow cooking, but delicate ones, such as
parsley and mint, are best added at the end as they can lose their
potency. Chilies, on the other hand, can intensify on slow cooking.
Using herbs and spices

Making a bouquet garni Seeding and cutting chilies
This is a bundle of herbs used to flavor a sauce. For a classic Slice chilies in half lengthwise then scrape out the seeds
combination, tie sprigs of thyme and parsley and a bay leaf (this will reduce their heat, so leave if you wish). Slice or
together. You could also include sage or rosemary. chop finely; wearing plastic gloves is a good idea.
Dry-roasting spices Frying spices in oil
To dry-roast spices such as cloves, cinnamon, and star When spices are fried until lightly colored, their flavor gets
anise, place them in an oven preheated to 325˚F (160˚C), trapped in the oil. This is called tempering. The oil is used
or fry them in a dry pan until lightly browned. along with the spices at the start or end of cooking.
36 Techniques
The hard exteriors of dried pulses need long simmering to soften, making
them a natural choice for slow cooking. The basic preparation of pulses
is simple—sort, rinse, soak if needed, and simmer. They can then be
used for different dishes, including favorites from around the world
such as Boston baked beans from the US, the fragrant dahls of the
Indian subcontinent, or Spain’s grand meat and vegetable stew Cocido.
Preparing pulses
Sorting and rinsing
Whatever kind of pulse you’re using, whether beans, lentils,
whole peas, or split peas, start by sorting and rinsing them.
Place the pulses in a colander and carefully pick out any
damaged or broken ones, and any foreign material such as
husks, pieces of grit, or tiny pebbles. Then rinse the pulses
well under cold running water. Rinsing is essential for
removing excess dust and dirt from the pulses.
Soaking
Apart from lentils and split peas, all pulses need to be
soaked for at least 8 hours, and preferably overnight (you
will find that old pulses need soaking for longer, so it is best
to plan to leave them overnight). Soaking enables pulses to
cook more quickly and evenly. Place them in a bowl, add
three times their volume of cold water, then cover and
place in the refrigerator. When you are ready to cook, drain
the pulses and discard the soaking water.
Techniques 37
Boiling
Drain the soaked pulses, then place them in a large pan
along with any flavorings. Pour in four times their volume
of cold water and add 1 tablespoon of vegetable oil to
stop them sticking. Bring rapidly to a boil, and boil hard
for 10 minutes, skimming away any foam with a slotted
spoon. (Some pulses, such as kidney beans, contain toxins
that are destroyed by this initial 10 minutes of hard boiling.)
Lower the heat, part-cover with a lid, and simmer until
tender, or transfer to the slow cooker to cook.
SOAKING AND COOKING TIMES

Use the following soaking times to prepare pulses for both
the slow cooker and for traditional cooking. The cooking
times given are general guides for the stove; for the slow
cooker, allow 6–8 hours on Low or 3–4 hours on High.
Type of pulse Soaking time Approximate

cooking time
Adzuki beans overnight 40–45 mins
Black beans overnight 1 hr
Black-eyed peas overnight 1–11⁄2 hrs
Borlotti beans overnight 1–11⁄2 hrs
Butter beans overnight 1–11⁄2 hrs
Cannellini beans overnight 1–11⁄2 hrs
Chickpeas overnight 2–3 hrs
Flageolet beans overnight 11⁄2 hrs
Adding flavor Navy beans overnight 1–11⁄2 hrs
The flavor of pulses can be rather bland, so it’s usually Lentils (split) not required 25 mins
a good idea to add some aromatics. A bouquet garni or a Lentils (whole) not required 45 mins
sprig of herbs will do the trick: bay leaf, parsley, rosemary,
Pinto beans overnight 1–11⁄2 hrs
or thyme all work well. A pinch of cumin, cilantro, chile,
or caraway is another option, but you can also pop a carrot Kidney beans boil hard for 10 mins, 1–11⁄2 hrs
then soak for 4 hrs
into the pan, or an onion studded with cloves. Alternatively,
Split peas not required 45 mins
you can cook pulses in a well-flavored stock, but never
season it with salt—it will prevent them from softening.
38 Techniques
Versatile poultry works well with all types of slow cooking. The following
techniques show you how to truss a bird for pot roasting, debone it, and
portion it for stews and casseroles.
Preparing poultry
Trussing
This technique can appear quite fiddly but once
mastered, it only takes minutes to do. Trussing
a bird before cooking allows it to hold its shape
perfectly. It also helps cook it evenly, without
overcooking any of the bony parts first. A poussin
is shown here, but this works on other birds, too.
1 Season the insides of the bird with salt and pepper.

Holding the bird breast-side down on a clean work
surface, tuck the neck skin under the bird, and fold the
2 Turn the bird over and pass a length of string under the
tail end of the bird; tie a secure knot over the leg joints.
Bring the strings along the sides of the body, between the
wings over it. breast and the legs, and loop them around the legs.
3 Turn the bird over so it is breast-side down again and

tie the strings tightly under the body. Bring both ends
of the string down between the sides of the body and the
4 Tie the wing bones at the neck opening so they are
tucked securely under the body. After cooking, cut
the string to remove it.
insides of the wings.
Techniques 39
Deboning poultry
If you prefer boneless meat, leg pieces (shown here)
are better for slow cooking than the leaner breast
meat. You may also wish to remove the bone to stuff
the meat. Use a good, sharp knife and a series of
shallow cuts to free the bone while preserving all
the flesh. You can save the bones for stock.
1 To debone a drumstick, start in the middle and insert

the tip of your knife until you locate the bone. Slice
along the bone in both directions to expose it fully.
2 Open the flesh and cut neatly around the bone using
short strokes to free it completely from the flesh.
Discard the bone, or use it to flavor stock.
3 To debone a thigh, place the thigh skin-side down on a

chopping board. Using a small, sharp knife, cut away
the flesh to expose the thigh bone.
4 Cut an incision through the flesh, following the contour
of the exposed bone. Cut around the bone to free it
from the flesh. Discard the bone or use it for stock.
40 Techniques
Jointing a chicken
This is a good skill to learn as it is often more
economical to buy a whole chicken and joint
it yourself than to buy expensive chicken pieces.
The leftover bones and carcass can be used to
make stock or soup. This jointing technique
can be used for all poultry.
1 First, remove the wishbone. Using a sharp knife, scrape

the flesh away from the wishbone, then use your
fingers to twist and lift it free.
2 Place the bird breast-side up onto a chopping board. Cut
down and through the thigh joint to separate the leg
from the rest of the body.
3 Bend the leg back to dislodge the

leg joint. When the ball is free
from the socket, you will hear a pop.
4 Cut any meat or skin still attached
to the body. Repeat to remove the
other leg. Each leg can be divided into
5 Fully extend one wing, then use
sharp poultry shears to cut off the
winglet at the middle joint. Repeat to
a thigh and a drumstick. remove the other winglet.
Techniques 41
6 Grasp the backbone with your

hands and break it from the crown
(the 2 breasts and wings on the bone).
7 Using poultry shears, cut the lower
end of the backbone from the
remaining body.
8 Starting at the neck, cut all the way
through the backbone to separate
the breasts. The bird is now in 4 pieces.
9 Use the poultry shears to cut each breast in

half diagonally, producing one breast and
one wing. Repeat to separate the other breast.
10 Cut each leg through the knee joint,

above the drumstick that connects to the
thigh, to separate. Now, there is one drumstick
11 The chicken is now cut into 8 pieces. Leg and thigh pieces are
the choicest cuts for slow cooking, although breast pieces can
work well when left on the bone for stewing. The wings contain juicy
and one thigh. Repeat to separate the other leg. meat that is excellent for pot roasting.
42 Techniques
Many cooks lack confidence when it comes to preparing fish, but all
you need is the correct tools and a little know-how. An essential tool is
a fileting knife, which is slightly flexible with a long blade. This makes
it easy to remove the skin from fish and cut through the bones. Always
buy good quality fresh fish and buy seafood on the day you will cook it.
Clean seafood carefully so that nothing unwanted goes into the pot.
Preparing fish and seafood

Scaling and trimming fish
1 Lay the fish on top of a clean work surface. Holding the

fish by the tail, scrape the scales off with a fish scaler
or the blade of a chef’s knife, using strokes toward the head.
2 Once the fish is descaled, use kitchen scissors to
remove the dorsal (back) fin, the belly fins, and the
two fins on either side of the head.
Fileting and skinning a fish
1 Don’t scale a fish if you plan to skin it. To filet, gut the
fish through the stomach, then cut into the head at an
angle, just behind the gills, until you reach the backbone.
2 Turn over, and repeat the cut on the other side of the
backbone. Place the filet skin-side down onto a clean
work surface. Insert a fileting knife into the flesh of the fish
Move to the top side of the backbone and, starting near the near the tail end. Turn the blade at an angle almost parallel
gills, cut down the length of one side of the backbone. to the skin and cut off the flesh, while holding the skin taut.
Techniques 43
Preparing mussels
1 Discard any mussels that are broken or wide open. In

the sink, scrub the mussels under cold, running water.
Rinse away grit or sand and remove any barnacles with a
2 To remove the “beard,” pinch the dark, stringy piece
between your fingers, pull it away from the mussel, and
discard. If a mussel is not tightly closed, tap it to check it is
small, sharp knife. fresh; if it doesn’t close when you tap it, discard it.
Peeling and deveining shrimp
1 Remove the head and legs by pulling them off with

your fingers, then peel away the shells. Save the shells
for stock, if you like.
2 Using the tip of a paring knife or toothpick, hook the
vein where the head was and gently pull it away
from the body.
44 Techniques
Slow cooking provides a convenient one-pot cooking method, but with

most dishes there are a few stages of cooking that are needed first, such
as marinating, browning the meat, or sautéing vegetables. Each of these
techniques adds depth of flavor to the finished dish. Deglazing during
cooking is vital for enhancing the taste of your sauce, while reducing
and thickening are great troubleshooting techniques for thin sauces.
Essential recipe techniques

Marinating
A marinade is a mixture that meat or fish is steeped
in before cooking, and should be made up of acidic
ingredients such as wine, citrus juice or vinegar, and
salt. Soaking the meat is called marinating, a process
that tenderizes and enhances flavor in tougher,
cheaper cuts. Trim the meat before marinating and
cut it to the required size. Natural yogurt can also be
used as a marinade and is a common tenderizer for
chicken, turkey, or seafood, although it can be used
for red meat as well. Spices, herbs, and aromatic
vegetables such as garlic, onion, and ginger are often
included in marinades to add extra flavor. Make sure
the meat is immersed in the marinade, then leave it
in the refrigerator to marinate for 4–12 hours.
Browning
This technique caramelizes the natural sugars that
are in meat and turns it a rich golden color. Browning
adds flavor and depth to your dish, so it is well worth
doing at the beginning of the recipe before adding the
meat to the other ingredients. Season the meat and
add it to a little hot oil or butter in a pan and cook at
a medium-high heat. Leave the meat to cook
undisturbed for a few minutes. You will know it is
ready when it comes away from the bottom of the pan
easily. When the underside is golden, turn and cook
the other side. Remove the meat and set it aside while
you prepare the rest of the ingredients. You could dust
the meat in seasoned flour before browning, as it is a
good way to help thicken the consistency of the sauce.
Techniques 45
Sautéing
This requires high heat and a good heavy-based
saucepan. Sautéing vegetables enables their natural
water content to evaporate, thus concentrating their
flavor. Heat some oil or butter, add the vegetables
to the pan, and cook until they start to caramelize and
soften. This takes no longer than around 5–8 minutes,
depending on the vegetables you are cooking. Move
them around the pan to prevent burning. Always cook
the hardest vegetables first as these will take longer.
Don’t overcrowd the pan or the vegetables will sweat
rather than sauté.
Deglazing
The sauce is all-important as it can make or break the
finished dish. Pan sauces and gravies are made from
deglazed caramelized juices released from roasted or
fried meat, poultry, and vegetables. In slow cooking,
this technique is used often after browning and
sautéing. Remove the food from the pan and spoon
off excess fat, then deglaze the caramelized juices by
adding stock, water, or wine. Stir to loosen the particles
and incorporate them into the liquid. Reduce and
finish as required. Making a sauce like this gives a
richness and depth of flavor that cannot be achieved
just by simmering ingredients.
Reducing and thickening

When a sauce is too thin, it can be either reduced or
thickened to improve its flavor and texture. Reducing
decreases the sauce’s volume through evaporation
and intensifies its flavor. To reduce, cook in an
uncovered pan over high heat, stirring occasionally.
Add stock and bring back to boil, then boil, uncovered,
for about 20 minutes to reduce again by half, regularly
skimming off any impurities. Thickening gives sauces
extra body and consistency. There are different ways
to do this. A simple method is to dissolve cornstarch
in water and add the mixture to the simmering dish.
You could also add a roux—a mixture of flour and
water—stirring it into the simmering sauce and
cooking to prevent it from turning the sauce lumpy.
46 Techniques
Using your slow cooker is a simple and efficient way to make stock—
the liquid won’t evaporate and boil dry, so you can leave it unattended.
Save the carcass or bones from poultry, meat, or fish when preparing a
dish, then add them to the slow cooker with water and flavorings and
leave it to simmer overnight. Stock freezes well, so if you are not using
it immediately, let it cool and freeze it for up to 1 month.
Making stock in the slow cooker

Vegetable stock Fish stock
1 Save scraps, peelings, stalks, tops, and ends from

vegetables such as onion, carrot, celery, leek, and
fennel to use as the base of your stock.
1 Ask your fish seller for some fish heads, or use
leftovers from another dish. Choose white fish
such as sea bass or haddock, but avoid oily fish
because their stonger flavor will taint the stock.
2 Add the vegetable scraps to the slow cooker. You

can also add any herbs you may have, such as
parsley sprigs and a bay leaf, along with a few black 2 Add the fish scraps to the slow cooker along with
some fresh herbs, such as thyme, and some fennel
peppercorns and a pinch of salt. scraps or onion.
3 Boil enough water to cover all the ingredients,

then pour this into the slow cooker. Cover with
the lid, and cook on auto/low for 6–8 hours. Skim the
3 Pour over enough boiling water to cover all the
ingredients, cover with the lid, and cook on auto/
low for 6–8 hours. Skim the stock halfway through the
stock halfway through the cooking time, if needed. cooking time, if needed. Strain the stock and allow to
Strain the stock and allow to cool before storing in cool before storing in the refrigerator or freezer.
the refrigerator or freezer.
Meat stock
1 Add a chicken carcass or beef bones to the slow

cooker with a handful of raw vegetables such as
carrot tops, celery, and onion.
2 Add some black peppercorns and a pinch of salt

to the slow cooker, along with herbs such as
parsley or a bay leaf, if you wish.
3 Boil enough water to cover all the ingredients,

then pour this into the slow cooker. Cover with
the lid, and cook on auto/low for 6–8 hours. Skim the
stock halfway through the cooking time, if needed.
Strain the stock and allow to cool before storing in
the refrigerator or freezer.
Fish stock
Techniques 47
Skimming stock
When making stock, quite often a
layer of frothy “scum” will appear on
the surface. To skim it off, use a ladle
or a metal spoon to scoop it away and
then discard it. You may find you need
to do this a few times during cooking.
Meat and fish stocks are most likely to
need skimming.
Straining stock
Once the stock has finished cooking,
strain it immediately; don’t leave it
sitting. To strain the stock, turn the
slow cooker off then lift out the inner
pot. Carefully strain the stock liquid
into a pitcher or bowl through a fine
nylon mesh sieve, or you could line
a sieve with cheesecloth. It is easiest
to do this a ladleful at a time. Discard
any bones, carcass, and vegetables
used and leave the stock to cool.
48 Techniques
Adding dumplings, a cobbler topping, or bread crumbs to a stew or

casserole can make a dish inviting, more filling, and substantial. All are
easy to prepare while your dish is simmering; simply add them to the
pot to get a complete one-pot meal without any additional cooking.
Extras and toppings

Dumplings
1 The secret to light and fluffy dumplings lies in

handling the dough as little as possible. Add 51⁄2oz
3 Make a well in the middle of the flour mixture
and slowly drizzle in cold water a little at a
time. Mix with your hands until the mixture starts to
(150g) vegetable shortening and 51⁄2oz (150g) self-rising come together and leaves the sides of the bowl easily.
flour to a bowl and mix together with your hands.
Season well with salt and pepper.
4 Turn out onto a lightly floured board and roll
into a sausage shape. Form into 6 large or 12
2 If you wish, some extra flavorings could be

added to the mixture at this point, such as 1oz
(30g) freshly grated Parmesan cheese, a teaspoon of
small dumplings (they will double in size as they
cook). For the slow cooker, add the dumplings in for
the last 45–60 minutes of cooking. For the traditional
horseradish or mustard, or 1–2 teaspoons of fresh method, add them to the pot for the last 30 minutes of
chopped herbs like parsley, thyme, and rosemary. cooking. They should be just immersed in the liquid
Mix any flavorings into the dry ingredients. and covered with a lid.
Butter dumplings
1 This recipe uses butter instead of shortening to

make a light, moist version of the dumpling. Add
31⁄2oz (100g) white bread crumbs, 31⁄2oz (100g) self-
rising flour, and 5oz (140g) butter to a food processor
and blend into a crumb mixture. You could also add
some extra flavorings to the food processor, if you like,
such as freshly grated Parmesan cheese, horseradish
or mustard, or fresh chopped herbs like parsley, thyme,
and rosemary.
2 Add 2 eggs to the food processor and season with

salt and pepper. Blend again until the mixture
comes together as a moist dough.
3 Turn the dough out onto a lightly floured board

and roll into 6 large or 12 small balls (keep in
mind that the dumplings will double in size as they
cook). For the slow cooker, add the dumplings to the
pot for the last 45–60 minutes of cooking. For the
traditional method, add them to the pot for the last
30 minutes of cooking. They should be just immersed
in the liquid and covered with a lid.
Vegetable casserole (p168) with herby dumplings
Techniques 49
Artichokes, beans, and peas (p298) with bread crumbs stirred in
Bread crumbs Cobblers
1 Using a food processor, pulse 2 slices of torn bread

into coarse crumbs. Add any flavorings of your
choice, such as herbs or grated cheese, and pulse again.
1 A cobbler topping is a savory biscuit that makes
a wholesome and filling dish. Use them to top
chicken, beef, lamb, or vegetable stews and casseroles.
If your recipe calls for fresh bread crumbs, then they Put 7oz (200g) sifted self-rising flour and salt and
can be used at this stage. For the slow cooker, lightly pepper in a bowl and mix together. Add any flavorings,
toast the bread crumbs in a dry frying pan; sprinkle such as grated cheese, sun-dried tomatoes, olives, or
over, or carefully fold into, the finished dish. For the ground walnuts to the mixture, if you wish.
traditional method, sprinkle into the pot and cook in
the oven for the last 30 minutes of cooking; remove the
lid for the last 10 minutes, or until the topping is golden. 2 Cut 31⁄2oz (100g) butter into cubes and rub it into
the ingredients in the bowl with your fingertips
until the mixture resembles bread crumbs. Add 2
2 For fine, golden bread crumbs, spread them onto

a baking tray and put in the oven at 400°F (200°C)
for about 10 minutes until golden. Remove, add back
lightly beaten eggs and mix until the dough comes
together, then add 1⁄4 cup milk, a little at a time, mixing
until it becomes a soft dough.
into the food processor, and pulse again until fine. You
can add any flavorings at this time, if you wish, such as
fresh herbs or grated cheese. Use to top the dish for the 3 Turn the dough out onto a lightly floured board
and roll out so it is fairly thick. Using a 1in (2.5cm)
metal cutter, cut out 6 rounds. For the slow cooker, add
last hour of cooking for both the slow cooker and for
the traditional method. the cobblers to the top of the dish for the last hour of
cooking. For the traditional method, add the cobblers
3 If you are not using the bread crumbs immediately,

they can be frozen for up to 3 months. They don’t
require defrosting before use.
to the top of the pot, brush the tops with the milk, and
cook in the oven, uncovered, for the last 30–45 minutes
of cooking.
Recipe
choosers
52 Recipe choosers
Vegetarian
SOUPS
Ribollita p80
Slow cooker 5–6 hrs or 3–4 hrs;
Traditional method 1¼ hrs
Borscht p81
Traditional method 1½ hrs
Minestrone p89
Slow cooker 6–8 hrs;
Traditional method 1¾ hrs
Cannellini bean, garlic, and

mushroom soup p98
Slow cooker 4 hrs;
Traditional method 50 mins
Spanish pepper and tomato

soup p99
Slow cooker 8 hrs or 3 hrs;
Traditional method 1¼–1½ hrs
MAINS
Sweet and sour pumpkin
stew p129
Traditional method 1 hr
Ratatouille p166
Provençal vegetable soup p68
Slow cooker 8 hrs or 4 hrs; Traditional method 1 hr
Pumpkin and ginger soup p86 Risotto primavera p302 Eggplant massaman curry p228
Slow cooker 8 hrs or 4 hrs; Slow cooker 1½–2 hrs; Slow cooker 8 hrs or 3–4 hrs;
Traditional method 1 hr Traditional method 1 hr Traditional method 1 hr
Recipe choosers 53
Zucchini, herb, and lemon

tagine p199
Traditional method 45–55 mins
Chickpea, tomato, and herb

tagine p219
Sri Lankan coconut pumpkin

curry p226
Malaysian mango curry p227

Cauliflower curry p238

Paneer and sweet pepper

curry p243
Jamaican corn stew p126 Slow cooker 5–6 hrs or 3–4 hrs;
Slow cooker 6–8 hrs or 3–4 hrs; Traditional method 1½–2 hrs Traditional method 1 hr
Asparagus and Taleggio

risotto p322
Slow cooker 1–1¼ hrs;
Vegetable biryani p325

SIDES
Red cabbage with cider p138
Traditional method 1–1½ hrs
Red lentil dahl p244

Rice and peas p326

Thai coconut rice p327

Slow cooker 2½–3 hrs;
Vegetable casserole with dumplings p168
Slow cooker 6–8 hrs or 4 hrs; Traditional method 1¼ hrs
54 Recipe choosers
Fish and seafood

SOUPS
Japanese-style fish broth p84
Slow cooker 3 hrs;
New England chowder p90

Shellfish soup p91

MAINS
Pork and clam cataplana p106
Salt cod braised with

vegetables p111
Prawn laksa p100

Slow cooker 6–8 hrs; Traditional method 1½ hrs
Red mullet with Middle Eastern

spices p212
Rich fish soup p82 Slow cooker 3–4 hrs;
Slow cooker 8 hrs or 4 hrs; Traditional method 1 hr Traditional method 1½ hrs
Recipe choosers 55
Monkfish and green chile

stew p132
Squid stew p133

Traditional method 1¼–1¾ hrs
Bouillabaise p134
Monkfish and white wine

stew p140
Fish tagine p211

Shrimp makhani p230

Creole fish and corn stew p270
Slow cooker 3–4 hrs; Traditional method 1¼ hrs Kenyan fish curry p237
Shrimp dhansak p242

Shrimp and okra gumbo p253

Paella p316
Slow cooker 2¾ hrs;
Risotto with mussels p323

Slow cooker 1 hr;
Shrimp risotto p324

Seafood stew p130

Slow cooker 3–4 hrs; Traditional method 1½ hrs
56 Recipe choosers
Poultry
SOUPS
Chunky chicken soup p75
Slow cooker 6–8 hrs or 4 hrs;
Malaysian chicken soup p92

Chicken broth with celery root

and orange p95
MAINS
Chicken and beer stew p116
American Brunswick stew p125

Coq au vin p161

Traditional method 1½–1¾ hrs
Chicken fricassée p165

French-style duck and lentils p176

Mustard chicken casserole p190 Slow cooker 4½–5 hrs;
Slow cooker 6–8 hrs or 3–4 hrs; Traditional method 1¾ hrs Traditional method 3¾ hrs
Duck legs with cabbage, pine nuts, Hunter’s chicken stew p114 Chicken and green olive
and raisins p136 Slow cooker 5–6 hrs or 3–4 hrs; tagine p196
Slow cooker 6 hrs or 3–4 hrs; Traditional method 45–60 mins Slow cooker 6–8 hrs or 3–4 hrs;
Traditional method 2½ hrs Traditional method 2 hrs
Recipe choosers 57
Chicken cobbler p177

Turkey and cranberry casserole

p182
Duck with turnips and apricots

p186
Traditional method 1½–2 hrs
Chicken paprika with dumplings

p193
Chicken with olives and peppers

p198
Chicken and orange tagine p206

Chicken, eggplant, and tomato

tagine p215
Turkey mole p250
Slow cooker 6–8 hrs or 3–4 hrs; Traditional method 1¼–1¾ hrs Chicken tikka masala p233
Pot roast chicken with turnips and

fennel p284
Poussins with plums and cabbage

p286
Arroz con pollo p317

Slow cooker 3–3½ hrs;
Duck curry p240 Chicken jambalaya p264

Slow cooker 8 hrs; Slow cooker 2–3 hrs;
Traditional method 2 hrs Traditional method 1½ hrs
58 Recipe choosers
Pork
SOUPS
Pistou soup p88
MAINS
Pork and clam cataplana p106
Pork goulash p135

Stuffed pork noisettes p150

Traditional method 2 hrs
Feijoada p174
Spanish lentils p175

Pork with red cabbage, pears,

and ginger p183
Pea, ham, and potato soup p78

Slow cooker 16 hrs or 8 hrs; Traditional method 2 hrs
Lentil and sausage casserole p156 Pot roast smoked ham p282 Belly pork and prunes p178
Slow cooker 6–8 hrs; Slow cooker 16 hrs or 8 hrs; Slow cooker 8 hrs;
Traditional method 1¾ hrs Traditional method 3¼ hrs Traditional method 3–3½ hrs
Recipe choosers 59
Red lentil and spicy sausage

hotpot p189
Pork vindaloo p232

Chilean pork and beans p263

Sausage chili pot p266

Ribs in a chile and ginger tomato

sauce p285
Traditional method 2–3 hrs
Spicy pork with cabbage and

caraway seeds p291
Belly pork and squash p292

Slow cooker 8 hrs;
Spicy deviled pork ribs p296

Pork with rice and tomatoes p306

Hoppin’ John p310

Sausage and mixed pepper

savory rice p312
Squash, sausage, and pecorino

risotto p318
Asian pork ribs p294

Slow cooker 8 hrs; Traditional method 2–2½ hrs
60 Recipe choosers
Beef
SOUPS
Oxtail soup with nutmeg and
star anise p74
Slow cooker 8 hrs;
Traditional method 2¾–3¼ hrs
Beef mulligatawny soup p94

MAINS
Beef with barley and mushrooms
p110
Asian beef and bok choy p113

Italian beef braised in red wine

p117
Traditional method 2¼–3¼ hrs
Peppery Tuscan beef p118

Slow cooker 8 hrs;
Greek stifado p122

Slow cooker 8 hrs;
Vietnamese beef soup p96
Slow cooker 8 hrs or 4 hrs; Traditional method 1¼ hrs
Shredded beef in barbecue sauce Beef and greens p142 Beef pot roast p278
p274 Slow cooker 6–8 hrs; Slow cooker 8 hrs;
Slow cooker 8 hrs; Traditional method 1¾ hrs Traditional method 2½ hrs
Recipe choosers 61
Beef and anchovy stew p145

Provençal daube of beef p149

Beef stew with Stilton dumplings

p151
Boeuf bourguignon p160

Beef carbonnade p170

Mexican meatballs p180

Osso bucco p162
Slow cooker 6–8 hrs or 4 hrs; Traditional method 1¾–2¼ hrs Cumin beef tagine p210
Cardamom and ginger beef curry

p224
Traditional method 2–2¼ hrs
Beef rendang p225

Hot and fiery chili with beer p256

Beef chili mole p262

Slow-cooked beef p272

Pot au feu p281

Braised oxtail with star anise p146 Slow cooker 6–8 hrs;
Slow cooker 8 hrs; Traditional method 3¼ hrs Traditional method 3½–4 hrs
62 Recipe choosers
Lamb
SOUPS
Moroccan harira soup p72
Slow cooker 8 hrs;
MAINS
Fruity lamb shanks p123
Slow cooker 8 hrs;
Lamb ratatouille p141

Traditional method 2–2¼ hrs
Smoky eggplant and lamb

Lamb and squash with Lamb with artichokes, fava beans,
stew p144
green chilies p258 and dill p152
Slow cooker 8 hrs; Slow cooker 6–8 hrs or 3–4 hrs;
Traditional method 1½–2 hrs Traditional method 1¾ hrs
French braised lamb p148
Navarin of lamb p164

Lamb shanks with harissa and

shallots p171
Lamb chops champvallon p181

Lebanese meatballs p187

Lamb meatballs in a tomato sauce

p188
Fiery lamb and chutney tagine

p203
Slow-cooked lamb with orange and chestnuts p208

Slow cooker 6–8 hrs; Traditional method 2¼ hrs
Recipe choosers 63
Lamb tagine with walnuts and figs

p207
Braised lamb with lemon and

peas p214
Turkish lamb and lemon p218

Lamb dhansak p231

Lamb korma p247

Sweet and sour lamb p297

Saffron and lamb biryani p305

Provençal lamb daube with olives p184

Slow cooker 6–8 hrs; Traditional method 3¾–4¼ hrs
Stuffed lamb, Greek style p120 Turkish lamb and pomegranate Lamb with parsley, tomato,
Slow cooker 8 hrs; pilaf p308 and bread crumbs p288
Traditional method 2¼–2¾ hrs Slow cooker 2–3 hrs; Slow cooker 8 hrs;
Traditional method 1 hr Traditional method 3¼ hrs
64 Recipe choosers
Healthy
SOUPS
Asian chicken and shrimp broth
with ginger and cilantro p70
Chunky chicken soup p75

Beef broth with Parmesan

dumplings p76
MAINS
Braised pork in soy and
cinnamon p112
Mixed mushroom stew p128

Sweet and sour pumpkin

stew p129
Malaysian chicken soup p92

Slow cooker 6–8 hrs or 3–4 hrs; Traditional method 40–50 mins
Middle Eastern chickpea stew p216 Ham hock with red cabbage p108 Pumpkin and parsnip
Slow cooker 6–8 hrs or 3–4 hrs; Slow cooker 12–16 hrs; cassoulet p172
Traditional method 1¼ hrs Traditional method 3 hrs Slow cooker 8 hrs or 4 hrs;
Recipe choosers 65
Brazilian black bean and pumpkin Mixed vegetable tagine p204 Karahi chicken p222
stew p104 Slow cooker 3 hrs; Slow cooker 6 hrs or 3 hrs;
Slow cooker 6–8 hrs; Traditional method 50 mins Traditional method 1 hr
Ginger and okra curry p245

Spicy turkey and corn p268

Hot chili and beans p269

SIDES
Red cabbage with cider p138
Middle Eastern lentils and

peppers p200
Vegetable sambar p234

Red lentil dahl p244

Cashew and zucchini rice p320

Slow cooker 2–2½ hrs; Traditional method 40 mins
Soups & broths
68 Soups and broths
This soup is just as good in summer made with fresh tomatoes

and basil pesto stirred through it, as it is in winter with added
canned beans to bulk it out. It is excellent for freezing.
Provençal vegetable soup

SERVES 4–6 FREEZE UP TO 3 MONTHS
1 tbsp olive oil 14oz (400g) can tomatoes, blended until smooth
1 onion, finely chopped 3 cups hot vegetable stock, for
salt and freshly ground black pepper both methods
3 garlic cloves, finely chopped 3 potatoes, peeled and chopped
2 celery stalks, finely chopped into bite-sized pieces
2 carrots, peeled and roughly chopped 11oz (325g) baby green beans or French or fine green
sprig of tarragon, leaves finely chopped beans, trimmed and chopped into bite-sized pieces
2 sprigs of rosemary 1oz (30g) grated Parmesan cheese, grated (optional)
in the slow cooker PREP 15 MINS COOK 10 MINS PRECOOKING;

AUTO/LOW 8 HRS OR HIGH 4 HRS
1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add
the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic
and celery and cook for a further 5 minutes or until the celery is soft.
2 Stir in the carrots, tarragon, and rosemary and cook for a minute before transferring everything
to the slow cooker. Stir in the puréed tomatoes and stock and cook on auto/low for 8 hours or
on high for 4 hours. Add the potatoes for the last 15 minutes of cooking.
3 When the potatoes are soft, add the beans and cook for 10 minutes, or until they are cooked but
retain a bite. Taste and season, remove the rosemary, and ladle into warmed large shallow bowls.
Sprinkle over the Parmesan, if using, and serve with some crusty French bread.
traditional method PREP 15 MINS COOK 1 HR
1 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes
until soft. Season with salt and pepper, then stir in the garlic and celery and cook for a
further 5 minutes or until the celery is soft.
2 Stir in the carrots, tarragon, and rosemary and cook for a minute, then add in the puréed tomatoes
and a little stock, and bring to a boil. Add the remaining stock and return to a boil, then reduce to a
simmer, partially cover with the lid, and cook gently for about 45 minutes. If more liquid is needed, top
up with a little hot water. Add the potatoes for the last 15 minutes of cooking.
3 When the potatoes are soft, add the beans and cook for a further 10 minutes, or until they are
cooked but retain a bite. Taste and season, remove the rosemary, and ladle into warmed large
shallow bowls. Sprinkle over the Parmesan, if using, and serve with some crusty French bread.
70 Soups and broths
Lots of complex flavors make up this warming broth. The water

chestnuts add an unexpected texture, and the chicken and shrimp
add plenty of protein, making it a substantial dish.
Asian chicken and shrimp broth

with ginger and cilantro
SERVES 4–6 HEALTHY
1
1 quart hot chicken stock, for ⁄2 tsp dried chile flakes
both methods 7oz (225g) can bamboo shoots, drained and rinsed
salt and freshly ground black pepper 7oz (225g) water chestnuts, drained and rinsed
1 tbsp dark soy sauce 41⁄2oz (125g) button mushrooms, whole or larger
3 tbsp fish sauce (nam pla) ones halved
3 tbsp mirin 2 skinless chicken breasts, finely sliced
1 tsp tahini bunch of scallions, finely chopped
2 garlic cloves, finely chopped bunch of cilantro leaves
2in (5cm) piece of fresh ginger, peeled 8oz (250g) pack of ready-cooked small shrimp
and sliced into fine strips
in the slow cooker PREP 15 MINS COOK HIGH 2–2½ HRS
1 Preheat the slow cooker, if required. Put everything into the slow cooker except the scallions,
cilantro, and shrimp, and add 1 cup of hot water.
2 Cover with the lid and cook on high for 2–21⁄2 hours, stirring in the scallions, cilantro, and shrimp
for the last 20 minutes of cooking. Taste and season with salt and pepper as required, and ladle
into warmed bowls while piping hot.
1 Put the stock into a large stock pot, season with salt and pepper, and add a further 2 cups of hot
water. Add the soy sauce, fish sauce, mirin, and tahini and bring to a boil.
2 Reduce to a simmer and add the garlic, ginger, and chile flakes together with the bamboo shoots,
water chestnuts, and mushrooms. Stir, then add the chicken, cover with the lid, and cook gently
for 40 minutes. Top up with hot water if necessary.
3 Taste and adjust seasoning as required, then stir in the scallions and cilantro leaves, and simmer
on low heat for a further 10 minutes. Finally, add the shrimp and simmer for 5 minutes. Ladle into
warmed bowls while piping hot.
Soups and broths 71
The secret of a good French onion soup is to let the onions

caramelize slowly so they become wonderfully sweet. If you
like, you could use a dry cider instead of the wine.
French onion soup

SERVES 4 FREEZE UP TO 1 MONTH, WITHOUT THE BREAD OR CHEESE
2 tbsp butter 31⁄2 cups hot beef stock for the slow cooker
1 tbsp sunflower oil (51⁄2 cups for the traditional method)
11⁄2lb (675g) onions, thinly sliced 1
⁄4 cup brandy
1 tsp superfine sugar 1 garlic clove, chopped in half
salt and freshly ground black pepper 4 slices of baguette, about 3⁄4in (2cm) thick, toasted
1
⁄2 cup dry white wine 1 cup Gruyère or Emmental cheese, grated
2 tbsp all-purpose flour

AUTO/LOW 4–6 HRS OR HIGH 2–3 HRS
1 Melt the butter with the oil in a large Dutch oven over low heat. Stir in the onions and sugar, and
season with salt and pepper. Press a piece of wet parchment paper over the surface and cook,
stirring occasionally, uncovered, for 40 minutes, or until the onions are rich and dark golden brown.
Take care that they do not stick and burn at the bottom.
2 Preheat the slow cooker, if required. Remove the paper and stir in the wine. Increase the heat to
medium and stir for 5 minutes, or until the onions are glazed. Sprinkle with the flour and stir for
2 minutes. Stir in the stock and bring to a boil. Transfer everything to the slow cooker, cover with the lid,
and cook on auto/low for 4–6 hours or on high for 2–3 hours. Taste and adjust the seasoning, if necessary.
3 Preheat the broiler on its highest setting. Divide the soup between 4 flameproof bowls and stir
1 tablespoon of brandy into each. Rub the garlic over the toast and place a slice in each bowl.
Sprinkle with cheese and broil for 2–3 minutes, or until the cheese is bubbling. Serve at once.
traditional method PREP 10 MINS COOK 1½ HRS
1 Melt the butter with the oil in a large Dutch oven over low heat. Stir in the onions and sugar, and
season with salt and pepper. Press a piece of wet parchment paper over the surface and cook,
stirring occasionally, uncovered, for 40 minutes, or until the onions are rich and dark golden brown.
Take care that they do not stick and burn at the bottom.
2 Remove the paper and stir in the wine. Increase the heat to medium and stir for 5 minutes, or until
the onions are glazed. Sprinkle with the flour and stir for 2 minutes. Stir in the stock and bring to a
boil. Reduce the heat to low, cover with the lid, and leave the soup to simmer for 30 minutes. Taste and
adjust the seasoning, if necessary.
3 Meanwhile, preheat the broiler on its highest setting. Divide the soup between 4 flameproof bowls
and stir 1 tablespoon of brandy into each. Rub the garlic clove over the toast and place a slice in
each bowl. Sprinkle with the cheese and broil for 2–3 minutes, or until the cheese is bubbling and
golden. Serve at once.
72 Soups and broths
This is a substantial meal-in-one that is full of complex flavors.

It’s also one of those dishes that tastes better when reheated,
so if you have the time, make it a day ahead and reheat to eat.
Moroccan harira soup

SERVES 4–6 FREEZE UP TO 1 MONTH
1 tbsp olive oil 3 cups hot vegetable stock for the slow cooker
1 red onion, finely chopped (5 cups for the traditional method)
salt and freshly ground black pepper heaping 1⁄2 cup green or brown lentils, rinsed
3 garlic cloves, finely chopped well and picked over for any stones
1 celery stalk, chopped 14oz (400g) can chickpeas, drained and rinsed
11⁄2lb (675g) boneless shoulder or 1 tsp harissa paste
shank of lamb, cut into bite-sized pieces few sprigs of cilantro, leaves only, to serve
1 tsp ground turmeric
1 tsp ground cinnamon
2in (5cm) piece of fresh ginger, peeled
and finely chopped
in the slow cooker PREP 25 MINS COOK 25–30 MINS PRECOOKING; AUTO/LOW 8 HRS
1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium heat, add
the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic
and celery and cook for a further 6–10 minutes until the celery is soft.
2 Add the lamb, turmeric, cinnamon, and ginger. Increase the heat a little, stir until the lamb is
coated, and cook for 6–10 minutes until the lamb is no longer pink. Add a ladleful of stock and
bring to a boil. Stir in the lentils and chickpeas, turning them to coat evenly, add the remaining stock,
and bring back to a boil.
3 Transfer everything to the slow cooker. Stir in the harissa paste, cover with the lid, and cook on
auto/low for 8 hours. Ladle into warmed bowls, top with cilantro leaves, and serve with lemon
wedges on the side.
traditional method PREP 25 MINS COOK 2 HRS
1 Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3–4 minutes
until soft. Season with salt and pepper, then stir in the garlic and celery and cook for a further
6–10 minutes until the celery is soft.
2 Add the lamb, turmeric, cinnamon, and ginger. Increase the heat a little, stir until the lamb is
coated, and cook for 6–10 minutes until the lamb is no longer pink. Add a ladleful of stock and
bring to a boil. Stir in the lentils and chickpeas, turning them to coat evenly, add the remaining stock,
and bring back to a boil.
3 Reduce to a gentle simmer and cook for 1–11⁄2 hours until the lamb is meltingly tender. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Stir in the harissa
paste and cook for a few more minutes. Ladle into warmed bowls, top with cilantro leaves, and serve
with lemon wedges on the side.
74 Soups and broths
Oxtail has a distinctive flavor and is perfectly suited to slow

cooking. You may have to get the meat from your butcher, as not
all supermarkets have it. You could use stewing beef if you prefer.
Oxtail soup with nutmeg

and star anise
2 tbsp olive oil 2 star anise

1lb 5oz (600g) oxtails pinch of grated nutmeg
1 red onion, finely chopped 3 cups hot vegetable stock,
salt and freshly ground black pepper for both methods
3 garlic cloves, finely chopped 2 x 14oz (400g) cans whole tomatoes
in the slow cooker PREP 15 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 8 HRS
1 Preheat the slow cooker, if required. Heat half the oil in a Dutch oven over medium-high heat, add
the oxtails, and cook them for about 10 minutes or until beginning to color on all sides. Remove
them and leave to cool, then remove the bones from the oxtails and set aside.
2 Meanwhile, reduce the heat a little, heat the rest of the oil, add the onion, and cook for 3–4 minutes
until soft. Season with salt and pepper, then stir in the garlic, star anise, and nutmeg, and cook for
1–2 minutes more. Add a little stock and stir to scrape up the bits from the bottom of the pan. Transfer
everything to the slow cooker, including the oxtails, add in the tomatoes and remaining stock, and stir.
Cover with the lid and cook on auto/low for 8 hours.
3 Discard the star anise, then remove the oxtails with a slotted spoon. Shred the meat with a fork,
and return it to the slow cooker. Use an immersion blender to blend the soup until smooth, or
transfer in batches to a liquidizer and blend. Transfer the soup to a clean pan to heat through, adding a
little hot water if you need to thin it down. Taste and adjust seasoning as needed, and serve piping hot
with crusty white bread.
traditional method PREP 15 MINS COOK 2¾–3¼ HRS
1 Heat half the oil in a Dutch oven over medium-high heat, add the oxtails, and cook them for about
10 minutes or until beginning to color on all sides. Remove them and set aside. Reduce the heat a
little, heat the rest of the oil, add the onion, and cook for 3–4 minutes until soft. Season with salt and
pepper, then stir in the garlic, star anise, and nutmeg, and cook for 1–2 minutes more. Add a little stock
and stir to scrape up the bits from the bottom of the pot.
2 Return the meat to the pan, add in the tomatoes and the remaining stock, and bring to a boil.
Reduce to a simmer, and cook on a gentle heat, partially covered, for 21⁄2–3 hours or until the meat
falls off the bone, topping up with a further cup of hot water (or more if needed) as required. Discard the
star anise, then remove the oxtails with a slotted spoon. Shred the meat with a fork, and return it to the
pot. Use an immersion blender to blend the soup until smooth or transfer in batches to a liquidizer and
blend. Transfer the soup to a clean pan to heat through, adding a little hot water if you need to thin it
down. Taste and adjust seasoning as needed, and serve piping hot with crusty white bread.
Soups and broths 75
A cure-all soup to which you can add vegetables or some ready-

cooked noodles. The key to successful soups is the stock—use
the leftover bones in this recipe to make your own.
Chunky chicken soup

SERVES 6 FREEZE UP TO 3 MONTHS HEALTHY
1 whole chicken, weighing about 3lb (1.35kg) 4 carrots, peeled and chopped into chunky pieces
1 tbsp olive oil 12oz (350g) can corn niblets, drained
1 onion, finely chopped 3 potatoes, peeled and roughly chopped
salt and freshly ground black pepper 2 leeks, chopped into chunky pieces
3 garlic cloves, finely chopped few sprigs of curly parsley, finely chopped
2 celery stalks, roughly chopped
in the slow cooker PREP 15 MINS COOK AUTO/LOW 8 HRS, THEN

AUTO/LOW 6–8 HRS OR HIGH 4 HRS
1 Put the chicken, upside down, in the slow cooker. Pour in 3 cups of water, cover, and cook on auto/
low for 8 hours. Remove the chicken, cover it, and set aside. Strain and reserve the stock. When
cold, store the chicken in the fridge.
2 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium heat, add the
onions, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the garlic and
celery, and cook for a further 5 minutes until the celery softens. Stir in the carrots, add the corn, and
transfer everything to the slow cooker. Measure the reserved stock and add hot water to make 3 cups
and pour this over the casserole. Add the potatoes and leeks and stir, then cover with the lid and cook
on auto/low for 6–8 hours or on high for 4 hours.
3 Meanwhile, remove the skin from the chicken and pull away the meat. Stir this into the soup for
the last 20 minutes of cooking. Taste and season as required. Ladle into wide bowls, sprinkle with
a little parsley, and serve with crusty white bread.
1 Put the chicken in a large stock pot and pour in enough water to just cover it. Season with salt and
pepper, then bring to a boil. Reduce to a simmer, cover with the lid, and cook for about 20 minutes
until the chicken is cooked and the juices run clear when pierced with a sharp knife. Remove the chicken
from the stock, set aside, and cover with foil; strain the stock and also set aside.
2 Heat the oil in a large Dutch oven over medium heat, add the onions, and cook for 3–4 minutes
until soft. Season with salt and pepper, then add the garlic and celery, and cook for a further
5 minutes until the celery softens. Stir in the carrots and add the corn. Measure the reserved stock
and add hot water to make 3 cups and pour this in. Bring the soup to a boil, then reduce to a simmer
and cook on very low heat with the lid partially covering the pan for about 30 minutes, topping up with
hot water, if needed. Add the potatoes and leeks and cook for a further 20 minutes, partially covered
with the lid.
3 Remove the skin from the chicken and pull away the meat. Stir this into the soup, taste, and season
as required. Ladle into wide bowls, sprinkle with a little parsley, and serve with crusty white bread.
76 Soups and broths
The broth in this recipe has a rich beef flavor with the barley and
dumplings adding plenty of texture and variety. They also turn the
soup into a hearty, warming meal.
Beef broth with

Parmesan dumplings
SERVES 6 FREEZE UP TO 3 MONTHS, WITHOUT THE DUMPLINGS HEALTHY
21⁄2lb (1.1kg) brisket on the bone, cut into small few sprigs of flat-leaf parsley, leaves only,
pieces (ask your butcher to do this for you) finely chopped
salt and freshly ground black pepper
1
⁄4 cup pearl barley FOR THE PARMESAN DUMPLINGS
1
1 onion, roughly chopped ⁄4 cup breadcrumbs
1
3 celery stalks, finely chopped ⁄4 cup Parmesan cheese, grated,
3 garlic cloves, finely chopped plus extra, to serve
4 carrots, peeled and sliced pinch of grated nutmeg
3 small turnips, peeled and diced 1 egg
4 tomatoes
in the slow cooker PREP 15 MINS COOK AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. Put the beef bones, with enough water to cover them (about
3 cups), and all the other soup ingredients, into the slow cooker, including seasoning. Cover with
the lid and cook on auto/low for 6–8 hours. Remove the beef bones and then remove the meat, chop if
needed, and return it to the slow cooker.
2 Meanwhile, prepare the dumplings. Mix together the breadcrumbs, Parmesan cheese, and nutmeg,
season well with salt and pepper, and then mix in the egg. Turn the mixture out onto a floured
board and knead for a couple of minutes, then form into tiny balls. Add them to the slow cooker for the
last 10 minutes of cooking. Ladle the soup into warmed shallow bowls and sprinkle with Parmesan
cheese and parsley. Serve with crusty bread rolls.
1 Put the beef bones into a large Dutch oven and cover with 5 cups of water. Season well with salt
and pepper, and bring to a boil. Skim off any scum that builds up, reduce the heat, cover with the
lid, and let the broth simmer gently for about 11⁄2 hours. Add the pearl barley, onion, celery, garlic,
carrots, turnips, and tomatoes, partially cover with the lid, and cook for a further 45 minutes, or until
the pearl barley is tender. Top up with a little hot water, if needed.
2 Meanwhile, prepare the dumplings. Mix together the breadcrumbs, Parmesan cheese, and nutmeg,
season well with salt and pepper, and then mix in the egg. Turn the mixture out onto a floured
board and knead for a couple of minutes, then form into tiny balls.
3 When the meat is cooked, use a slotted spoon to take the beef bones out of the pan. Remove the
meat, chop if needed, and return it to the pan. Add the dumplings to the soup and cook gently for
about 5 minutes, then ladle it into warmed shallow bowls and sprinkle with Parmesan cheese and
parsley. Serve with crusty bread rolls.
Soups and broths 77
This soup will make a really substantial meal on its own. Make
it without the chorizo if you are feeding vegetarians, but add a
little smoked paprika to replace the smoky flavor.
Cajun mixed bean soup

1 tbsp olive oil few sprigs of thyme

1 onion, finely chopped 2 sweet potatoes, peeled and cubed
salt and freshly ground black pepper 2 yellow bell peppers, seeded and roughly chopped
3 garlic cloves, finely chopped 2 x 14oz (400g) cans black beans, drained and rinsed
2 celery stalks, finely chopped 14oz (400g) can kidney beans, drained and rinsed
7oz (200g) chorizo, cubed 13⁄4 cups hot vegetable stock for the slow cooker
pinch of dried chile flakes (3 cups for the traditional method)

onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and
celery, and cook for a further 10 minutes until the celery is soft. Stir in the chorizo, chile, and thyme,
and cook for a minute. Add the sweet potatoes and cook for a few minutes, then add the peppers and
let this cook gently for about 5 minutes, stirring so it doesn’t stick.
2 Transfer everything to the slow cooker. Add in the black and kidney beans and the stock, stir, then
cover with the lid and cook on auto/low for 8 hours or on high for 3 hours. Use an immersion
blender, or transfer in batches to a food processor, to blend until it is well combined but still retains
some texture. Add a ladleful of hot water if it is too thick. Transfer the soup to a clean pan and heat
through. Taste and season as needed, then ladle into warmed bowls and serve with tortillas, sour
cream, Cheddar cheese, and a sprinkling of finely chopped parsley.
traditional method PREP 10 MINS COOK 1–1½ HRS
until soft. Season with salt and pepper, then stir in the garlic and celery, and cook for a further
10 minutes until the celery is soft. Stir in the chorizo, chile, and thyme, and cook for a minute. Add the
sweet potatoes and cook for a few minutes, then add the bell peppers and let this cook gently for about
5 minutes, stirring so it doesn’t stick.
2 Add in the black and kidney beans, add a little of the stock, increase the heat, and let the mixture
simmer. Add the remaining stock, bring to a boil, then reduce to a simmer, partially cover with
a lid, and cook for 45–60 minutes on low heat. Check occasionally that it’s not drying out, topping up
with a little hot water if needed.
3 Use an immersion blender, or transfer in batches to a food processor, to blend until it is well
combined but still retains some texture. Add a ladleful of hot water if it is too thick. Transfer the
soup to a clean pan and heat through. Taste and season as needed, then ladle into warmed bowls and
serve with tortillas, sour cream, grated Cheddar cheese, and a sprinkling of finely chopped parsley.
78 Soups and broths
A firm favorite with everyone, this soup tastes even better served
the next day. Go easy on the salt when adding seasoning because
the ham may be salty enough for most people’s taste.
Pea, ham, and potato soup

21⁄2lb (1.1kg) fresh uncured ham 2 sprigs of rosemary

1 bay leaf handful of thyme, leaves only
1 tbsp olive oil 3 cups hot beef stock for the slow cooker
1 onion, finely chopped (1 quart for the traditional method)
salt and freshly ground black pepper about 4 cups frozen peas
1 tbsp Dijon mustard 3 potatoes, peeled and chopped into
3 garlic cloves, finely chopped bite-sized pieces
in the slow cooker PREP 15 MINS COOK AUTO/LOW 8 HRS OR HIGH 4 HRS,
THEN AUTO/LOW 8 HRS OR HIGH 4 HRS
1 Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with
3 cups of water. Cover and cook on auto/low for 8 hours or on high for 4 hours, then remove the
ham and set aside. Discard the stock, or strain and reserve a little to add to the soup.
until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some
thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas (if you prefer them
puréed, pulse them gently in a food processor or use an immersion blender). Transfer to the slow
cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hours or on high
for 4 hours. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste
and season as needed. Garnish with the reserved thyme leaves and serve with whole grain bread.
1 Add the ham and bay leaf to a large pan, cover with 1 quart of water, and bring to a boil. Partially
cover, reduce to a simmer, and cook for about 1 hour or until the ham is cooked. Skim away any
scum that comes to the surface of the pan as you go. Discard the stock, or strain and reserve a little
to add to the soup. Set the ham aside until cool enough to handle.
2 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4
minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs
(reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas
and remaining stock. Bring to a boil, reduce to a simmer, and cook for
45 minutes, topping up with hot water as needed.
3 About 20 minutes before the end of the cooking time, bring a separate pot of water to a boil. Add
the potatoes, bring back up to a boil, and then simmer for 12–15 minutes until soft. Drain and set
aside. Remove the rosemary from the soup, then use an immersion blender to gently purée the peas,
or ladle them into a food processor and pulse a couple of times. Return them to the pot and stir in the
potatoes. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and
adjust seasoning as needed. Garnish with the reserved thyme leaves and serve with whole grain bread.
80 Soups and broths
This classic Tuscan bean soup is named after the traditional

method of reboiling soup from the day before. You can keep
adding to it and re-cooking it, and it’s ideal for using leftovers.
Ribollita
SERVES 4–6 FREEZE UP TO 3 MONTHS, WITHOUT THE CIABATTA HEALTHY
1
⁄4 cup extra virgin olive oil, plus extra for drizzling 3 cups hot chicken stock, for both methods
1 onion, chopped 14oz (400g) can borlotti beans, flageolet beans,
2 carrots, peeled and sliced or cannellini beans, drained and rinsed
1 leek, trimmed and sliced about 8 cups baby spinach leaves or spring
salt and freshly ground black pepper greens, shredded
2 garlic cloves, chopped 8 slices ciabatta bread
14oz (400g) can chopped tomatoes grated Parmesan cheese, to serve
1 tbsp tomato paste

1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based saucepan over low heat,
add the onions, carrots, and leeks, and cook for 10 minutes until softened but not colored. Season
with salt and pepper, stir in the garlic, and cook for 1 minute. Add the tomatoes, tomato paste, and
stock and bring to a boil.
2 Transfer everything to the slow cooker and season. Mash half the beans with a fork and stir these
in together with the remaining whole ones. Cover with the lid and cook on auto/low for 5–6 hours
or on high for 3–4 hours. Add the spinach for the last 20 minutes of cooking.
3 Toast the bread until golden, place 2 pieces in each soup bowl, and drizzle with olive oil. To serve,
spoon the soup into the bowls, top with a sprinkling of Parmesan cheese, and drizzle with a little
more olive oil.
traditional method PREP 15 MINS COOK 1¼ HRS
1 Heat the oil in a large heavy-based saucepan over low heat, add the onions, carrots, and leeks, and
cook for 10 minutes until softened but not colored. Season with salt and pepper, then stir in the
garlic and cook for 1 minute. Add the tomatoes, tomato paste, and stock, and season with salt and
pepper once more to taste.
2 Mash half the beans with a fork and add to the pan. Bring to a boil, lower the heat, and simmer for
30 minutes. Add the remaining beans and spinach and leave to simmer for a further 30 minutes.
3 Toast the bread, place 2 pieces in each soup bowl, and drizzle with olive oil. To serve, spoon the
soup into the bowls, top with a sprinkling of Parmesan cheese, and drizzle with olive oil.
Soups and broths 81
Choose smaller beets for this recipe, if you can, because they have
a more intense flavor than the larger ones. The beets will flavor and
thicken the soup, resulting in a wonderful color.
Borscht
3 tbsp butter or goose fat 3 cups hot vegetable stock for the slow cooker
21⁄2 lb (1.1kg) raw red beets, grated (6 cups for the traditional method)
1 onion, grated 2 bay leaves
1 carrot, peeled and grated, plus extra to serve 4 cloves
1 celery stalk, grated 2 tbsp lemon juice
14oz (400g) can chopped tomatoes salt and freshly ground black pepper
3
1 garlic clove, crushed ⁄4 cup sour cream

1 Preheat the slow cooker, if required. Melt the butter or goose fat in a large heavy-based saucepan
over medium heat. Add the beets, onion, carrot, and celery and cook, stirring, for 5 minutes or until
just softened. Add the tomatoes and garlic and cook for 2–3 minutes, stirring frequently. Then stir in the
stock and bring to a boil. Reduce to a simmer, then transfer everything to the slow cooker.
2 Tie the bay leaves and cloves together in a small piece of cheesecloth and add to the slow cooker.
Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours.
3 Discard the cheesecloth bag. Stir in the lemon juice and season with salt and pepper. Blend the
soup with an immersion blender, or in batches in a food processor, if you wish. Ladle the soup into
warmed bowls and add a swirl of sour cream to each. Serve with grated carrot and dark rye bread.
1 Melt the butter or goose fat in a large heavy-based saucepan over medium heat. Add the beets,
onion, carrot, and celery and cook, stirring, for 5 minutes or until just softened. Add the tomatoes
and garlic and cook for 2–3 minutes, stirring frequently. Then stir in the stock.
2 Tie the bay leaves and cloves together in a small piece of cheesecloth and add to the pan. Bring the
soup to a boil, reduce the heat, cover with the lid, and simmer for 1 hour 20 minutes.
3 Discard the cheesecloth bag. Stir in the lemon juice and season with salt and pepper. Blend the
soup with an immersion blender or in batches in a food processor, if you wish. Ladle the soup into
warmed bowls and add a swirl of sour cream to each. Serve with grated carrot and dark rye bread.
82 Soups and broths
The subtle combinations of meaty monkfish, delicate haddock,

aniseed fennel, and the light scent of saffron marry well. You
could add some mussels or shrimp, if you like.
Rich fish soup

1 tbsp olive oil 1 cup dry white wine

1 onion, finely chopped 2 x 14oz (400g) cans chopped tomatoes
salt and freshly ground black pepper 2 cups hot light vegetable stock for the slow cooker
1 sprig of thyme (3 cups for the traditional method)
3 garlic cloves, finely chopped pinch of saffron threads
1 fennel bulb, trimmed and finely chopped 7oz (200g) monkfish, cut into bite-sized pieces
1 red chile, seeded and finely chopped 7oz (200g) haddock loin, cut into bite-sized pieces

the onion, and cook for 3–4 minutes until soft. Season with salt and pepper and throw in the thyme.
Add the garlic and fennel, and cook gently for a further 5 minutes until the fennel begins to soften.
2 Stir in the chile and cook for 1 minute, then increase the heat, add the wine, and let it bubble for a
minute. Transfer everything to the hot slow cooker, add in the tomatoes and stock, and stir in the
saffron. Cover with the lid and cook on auto/low for 8 hours or on high for 4 hours.
3 Use an immersion blender to blend the soup until smooth, or transfer in batches to a liquidizer and
blend until smooth. Return to the slow cooker. Taste and season as needed, then add the fish, put
the lid back on, and leave for about 10 minutes or until the fish is opaque and cooked through. Ladle
into warmed bowls and serve with white crusty bread. Garnish with chopped fennel fronds, if you like.
until soft. Season with salt and pepper and throw in the thyme. Add the garlic and fennel, and cook
gently for a further 5 minutes until the fennel begins to soften.
2 Stir in the chile and cook for 1 minute, then increase the heat, add the wine, let it bubble for a
minute, and then add in the canned tomatoes and stock. Add the saffron, bring to a boil, then
reduce to a simmer and cook gently, partially covered with the lid, for about 45 minutes. Take care
that the sauce doesn’t dry out, topping it up with a little hot water if needed.
3 Use an immersion blender to blend the soup until smooth, or transfer in batches to a liquidizer and
blend until smooth and return to a clean pan. Top up with a little hot water—you will probably need
about 11⁄2 cups in total—and simmer gently. Taste and season as needed, then add the fish, put the lid
back on, and cook on a low heat for 6–10 minutes or until the fish is opaque and cooked through. Ladle
into warmed bowls and serve with white crusty bread. Garnish with chopped fennel fronds, if you like.
84 Soups and broths
The hot and fragrant broth in this recipe is a perfect foil for
the delicate white fish. You could add some noodles to the
soup, if you wish, or some soy beans for a little more bulk.
Japanese-style fish broth

SERVES 4–6
3
⁄4 cup dried shiitake mushrooms FOR THE BROTH
3 carrots, peeled and sliced finely on the diagonal 2 sheets of kombu (dried kelp seaweed), wiped clean
1 tbsp dark soy sauce and soaked for 30 minutes (optional)
2in (5cm) piece of fresh ginger, peeled and 2 tbsp bonito dried fish flakes (optional)
finely sliced OR
bunch of cilantro 6 cups hot light vegetable stock,
1 leek, finely sliced on the diagonal for both methods
9oz (250g) white fish 1 tsp fish sauce (nam pla)
1 tsp pickled sushi ginger, drained (optional) 1 tbsp rice vinegar
in the slow cooker PREP 15 MINS COOK 20 MINS PRECOOKING; HIGH 3 HRS
1 Preheat the slow cooker, if required. Put 4 cups of water in a large stock pot and add the kombu
and bonito flakes, if using. Almost bring to a boil, then drain through a sieve and return the water
to the pan (reserve the kombu and bonito flakes for another use). If not using kombu and bonito, put
the vegetable stock into a stock pot, add the fish sauce and rice vinegar, and simmer very gently for
20 minutes.
2 Meanwhile, soak the shiitake mushrooms in warm water for 20 minutes. Drain and add to the
broth, then transfer everything to the slow cooker and add the carrots, soy sauce, fresh ginger,
cilantro, and leeks. Cover with the lid and cook on high for 3 hours.
3 Add the fish and re-cover. The fish will cook in minutes in the hot broth. Stir in the sushi ginger,
if using, then taste and adjust the flavor with soy sauce and fish sauce. Serve immediately while
piping hot.
1 Put 4 cups of water in a large stock pot and add the kombu and bonito flakes, if using. Almost bring
to a boil, then drain through a sieve and return the water to the pan (reserve the kombu and bonito
flakes for another use). If not using kombu and bonito, put the vegetable stock into a stock pot, add the
fish sauce and rice vinegar, and simmer very gently for 20 minutes.
2 Meanwhile, soak the shiitake mushrooms in warm water for 20 minutes. Drain and add to the
broth along with the carrots, soy sauce, fresh ginger, and cilantro. Partially cover with the lid and
simmer gently for 20 minutes or until the carrots are cooked, then stir in the leek and cook for a
further 10 minutes.
3 Add the fish, cover with the lid, and cook for a few minutes until the fish is opaque and cooked
through. Stir in the sushi ginger, if using, then taste and adjust the flavor with soy sauce and fish
sauce. Serve immediately while piping hot.
Soups and broths 85
Dried mushrooms and lardons add plenty of flavor to the

lentils. This is a great soup for a crowd because you can
make it in advance and it tastes even better when reheated.
Lentil, mushroom, and bacon soup

SERVES 4 FREEZE UP TO 1 MONTH
1 tbsp olive oil 1 cup Puy lentils, rinsed and picked

1 red onion, finely chopped over for any stones
3
freshly ground black pepper ⁄4oz (20g) dried mushrooms, soaked in
3 garlic cloves, finely chopped 1 cup warm water for 20 minutes,
2 celery stalks, finely chopped strained, and liquid reserved
2 sage leaves 1 tbsp dry sherry
9oz (250g) smoked lardons, chopped smoked 4 cups hot vegetable stock for
bacon, or pancetta cubes the slow cooker (5 cups for
pinch of dried chile flakes the traditional method)
in the slow cooker PREP 15 MINS, COOK 25 MINS PRECOOKING;

PLUS SOAKING AUTO/LOW 8 HRS OR HIGH 2 HRS
the onions, and cook for 3–4 minutes until soft. Season with pepper, then stir in the garlic and
celery and cook for a further 6–10 minutes until the celery is soft. Increase the heat, add the sage and
lardons, and cook for about 5 minutes, until the lardons begin to color a little and release some juice.
2 Stir in the chile flakes, lentils, and the drained soaked mushrooms. Add the sherry, increase the
heat, and stir to scrape up the bits from the bottom of the pan. Transfer everything to the slow
cooker and pour in the reserved mushroom liquid and the stock. Stir and cover with the lid, and
cook on auto/low for 8 hours or on high for 2 hours. Taste and season, as required, and adjust the
consistency with some hot water, if needed. Ladle into warmed bowls and serve with crusty bread.
traditional method PREP 15 MINS COOK 1¾–2 HRS
until soft. Season with pepper, then stir in the garlic and celery and cook for a further 6–10 minutes
until the celery is soft. Increase the heat, add the sage and lardons, and cook for about 5 minutes, until
the lardons begin to color a little and release some juice.
2 Stir in the chile flakes, lentils, and the drained soaked mushrooms. Add the sherry, increase the
heat, and stir to scrape up the bits from the bottom of the pan. Then pour in half the stock and all
the reserved mushroom liquid and bring to a boil. Partially cover with the lid, reduce to a simmer, and
cook on a low heat for about 11⁄4 hours, topping up with the reserved stock (and more if needed) as you
go. Taste and season, as required, and adjust the consistency with some hot water, if needed. Ladle into
warmed bowls and serve with crusty bread.
86 Soups and broths
This velvety smooth soup can be made using pumpkin or

butternut squash, depending on what is in season. The dried
chile flakes give it just the right kick to cut through the richness.
Pumpkin and ginger soup

1 tbsp olive oil 1 small cinnamon stick

1 onion, finely chopped 2lb (900g) pumpkin or butternut squash, peeled,
salt and freshly ground black pepper seeded, and diced
3 garlic cloves, finely chopped 2 cups hot vegetable stock for the slow cooker
2in (5cm) piece of fresh ginger, (3 cups for the traditional method)
peeled and finely chopped
pinch of dried chile flakes

the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the garlic,
ginger, chile flakes, and cinnamon stick, and cook for a few seconds before adding the pumpkin or
squash (and a little more olive oil if needed) and stir to coat.
2 Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan.
Transfer everything to the slow cooker. Add the remaining stock, cover with the lid, and cook on
auto/low for 8 hours or on high for 4 hours.
3 Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or
transfer in batches to a food processor and blend until smooth. Transfer to a clean pan to heat
through, taste, and season as required. Serve with some chunky whole grain bread or some rye bread.
1 Heat the oil over medium heat in a large heavy-based pan, add the onion, and cook for 3–4 minutes
until soft. Season with salt and pepper, then add the garlic, ginger, chile flakes, and cinnamon stick,
and cook for a few seconds before adding the pumpkin or squash (and a little more olive oil if needed)
and stir to coat.
2 Pour in a little of the stock, increase the heat, and scrape up the bits from the bottom of the pan.
Add the remaining stock, boil for 1 minute, then reduce the heat to barely a simmer, cover with the
lid, and cook for about 45 minutes until the pumpkin is soft and the flavors have developed.
3 Remove the cinnamon stick and use an immersion blender to blend the soup until smooth, or
transfer in batches to a food processor and blend until smooth. Add a ladleful of hot water as you
go if it is too thick. Transfer to a clean pan to heat through, taste, and season as required. Serve with
some chunky whole grain bread or some rye bread.
88 Soups and broths
This rustic soup owes its substance to navy beans, which can be
canned, fresh,or dried. Canned ones are easiest to use, while fresh
beans are quicker to cook and easier to digest than dried ones.
Pistou soup
SERVES 6 FREEZE UP TO 3 MONTHS, WITHOUT THE MACARONI AND PISTOU
1 ham hock, or a thick piece of smoked bacon, FOR THE PISTOU

about 51⁄2oz (150g) 3 garlic cloves, peeled
14oz (400g) can cannellini beans, drained and rinsed sea salt and freshly ground black pepper
14oz (400g) can borlotti beans, drained and rinsed large handful of basil leaves
2 Russet potatoes, peeled and diced 2 small tomatoes, skinned, seeded,
3 tomatoes, skinned, seeded, and chopped and chopped
1
2 zucchini, trimmed and chopped ⁄4 cup grated mimolette cheese
salt and freshly ground black pepper or Parmesan cheese, grated
51⁄2oz (150g) green beans, sliced 3 tbsp olive oil
1 cup small macaroni
in the slow cooker PREP 30 MINS COOK AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS
1 Preheat the slow cooker, if required. To make the pistou, pound the garlic in a mortar with a pestle,
then add a little sea salt and the basil, and pound to a paste. Add the tomatoes and continue
pounding and mixing until you have a thick sauce. Add some pepper and then the cheese and oil.
Mix well, taste, add salt and pepper if needed, and set aside.
2 Put the ham in the slow cooker and pour in 21⁄2 cups water. Add the canned beans and the potatoes,
tomatoes, and zucchini, and top up with more water to cover, if needed. Season lightly, if you wish,
then cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Skim halfway
through if needed. For the last 30 minutes of cooking, add the green beans and macaroni.
3 Remove the ham hock from the slow cooker and, when cool enough to handle, remove the skin
and any fat, and shred the meat off the bone. Lift half of the ingredients out of the slow cooker
and mash with a fork, then return to the soup together with the ham. Stir in the pistou and serve.
traditional method PREP 30 MINS COOK 1¾ HRS
1 To make the pistou, pound the garlic in a mortar with a pestle, then add a little sea salt and the
basil, and pound to a paste. Add the tomatoes and continue pounding and mixing until you have a
thick sauce. Add some pepper and then the cheese and oil. Mix well, adjust the seasoning, and set aside.
2 For the soup, put 7 cups cold water in a large heavy-based saucepan. Add the ham hock, bring to a
simmer, then partly cover and leave to simmer gently for 30 minutes, skimming occasionally. Add
all the vegetables to the pan and season lightly with salt and pepper. Return the pan to a simmer, partly
cover, and let it cook gently for 1 hour, skimming occasionally.
3 Remove the ham hock and, when cool enough to handle, remove the skin and any fat, and shred
the meat off the bone. Lift half of the ingredients out of the pan, mash with a fork, then return to the
soup together with the ham. Add the macaroni and cook until just tender. Stir in the pistou and serve.
Soups and broths 89
You can add whatever vegetables are in season to this substantial

soup—zucchini or yellow squash would be nice. Spaghetti or
linguine are good pastas to use—break them into small pieces.
Minestrone
SERVES 4–6 FREEZE UP TO 1 MONTH, WITHOUT THE PASTA HEALTHY
1 cup dried cannellini beans, soaked salt and freshly ground black pepper
in cold water overnight, and drained 21⁄2 cups hot chicken or vegetable stock,
2 tbsp olive oil for both methods
3
2 celery stalks, finely chopped ⁄4 cup small short-cut pasta
1
2 carrots, peeled and finely chopped ⁄4 cup chopped flat-leaf parsley
1
1 onion, finely chopped ⁄3 cup Parmesan cheese, finely grated
14oz (400g) can chopped tomatoes
in the slow cooker PREP 15 MINS, PLUS SOAKING COOK 15 MINS PRECOOKING;
AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. Put the beans in a large heavy-based saucepan, cover with cold
water, and bring to a boil over high heat, skimming the surface as necessary. Boil for 10 minutes,
then reduce the heat to low, drain, and set aside.
2 Heat the oil in the rinsed-out pan over medium heat. Add the celery, carrots, and onion, and cook
for 5 minutes until softened. Stir in the tomatoes with their juice and let it bubble. Transfer
everything to the slow cooker, including the beans, season with salt and pepper, and stir in the stock.
Cover with the lid and cook on auto/low for 6–8 hours.
3 Add the pasta for the last 15 minutes of cooking until just tender. Stir in the parsley and half the
Parmesan cheese, then taste and add salt and pepper if needed. Serve hot in warmed bowls,
sprinkled with the remaining Parmesan.
traditional method PREP 15 MINS, PLUS SOAKING COOK 1¾ HRS
1 Put the beans in a large heavy-based saucepan, cover with cold water, and bring to a boil over high
heat, skimming the surface as necessary. Boil for 10 minutes, then reduce the heat to low, partially
cover with the lid, and leave to simmer for 1 hour or until just tender. Drain well and set aside.
2 Heat the oil in the rinsed-out pan over medium heat. Add the celery, carrots, and onion, and cook
for 5 minutes until softened. Stir in the beans, the tomatoes with their juice, and the stock, and
season with salt and pepper. Bring to a boil, stirring, then cover with the lid and leave to simmer for
20 minutes.
3 Add the pasta and simmer for a further 10–15 minutes, or until cooked but still tender. Stir in the
parsley and half the Parmesan cheese, then taste and add salt and pepper if needed. Serve hot in
warmed bowls, sprinkled with the remaining Parmesan.
90 Soups and broths
A hearty dish laden with chunks of cod, potatoes, and mussels to

add color and flavor. The traditional New England accompaniment
is oyster crackers, crumbled into the bowls.
New England chowder

SERVES 6
1 quart hot fish stock, for both methods 2 potatoes, total weight about 12oz (350g),
2 bay leaves peeled and finely diced
1
⁄2 cup white wine 1 cup heavy cream
5oz (140g) smoked sliced bacon, diced 2lb (900g) skinned sustainable cod filets, cut
1 onion, finely chopped into bite-sized pieces
2 celery stalks, finely chopped about 1lb (500g) mussels, scrubbed and debearded
1 carrot, peeled and finely chopped (discard any that do not close when tapped)
2 tsp dried thyme salt and freshly ground black pepper
1
⁄3 cup all-purpose flour 5–7 sprigs of dill, leaves finely chopped, to serve
in the slow cooker PREP 15 MINS COOK 20 MINS PRECOOKING; HIGH 2–3 HRS
1 Preheat the slow cooker, if required. Put the fish stock and bay leaves into a saucepan and pour
in the wine. Bring to a boil and simmer for 10 minutes. Put the bacon in a large Dutch oven over
medium-high heat and cook, stirring occasionally, for 3–5 minutes until crisp and the fat has rendered.
Reduce the heat to low, add the onion, celery, carrot, and thyme and cook for 15 minutes, stirring, until
soft. Sprinkle the flour over and cook, stirring, for a minute. Add the hot stock mixture and bring to a
boil, stirring, until the liquid thickens slightly. Transfer everything to the slow cooker, add the potatoes,
cover with the lid, and cook on high for 2–3 hours.
2 For the last 20 minutes of cooking, crush about a third of the potatoes with a fork, and stir in the
cream and cod. Cover and cook for 10 minutes. Add the mussels, cover, and cook for 10 minutes or
until the mussels have opened (discard any that do not open). Taste and season if needed. Discard the
bay leaves. Ladle the chowder into warmed soup bowls and sprinkle dill over each bowl. Serve very hot.
traditional method PREP 45–50 MINS COOK 55–60 MINS
1 Put the fish stock and bay leaves into a saucepan and pour in the wine. Bring to a boil and simmer
for 10 minutes. Put the bacon in a large Dutch oven over medium-high heat and cook, stirring
occasionally, for 3–5 minutes until crisp and the fat has rendered. Reduce the heat to low, add the
onions, celery, carrot, and thyme and cook for 15 minutes, stirring, until soft. Sprinkle the flour over
and cook, stirring, for a minute. Add the hot stock mixture and bring to a boil, stirring, until the liquid
thickens slightly. Add the potatoes and simmer for about 20 minutes, stirring occasionally, until the
potatoes are very tender. Remove the pot from the heat. With a fork, crush about a third of the potatoes
against the side of the pot, then stir to combine.
2 Return the pot to the heat and stir in the cod and simmer for 1–2 minutes. Add in the mussels and
simmer for a further 2–3 minutes until the shells have opened and the fish is opaque and cooked
through. Pour in the cream and bring just to a boil. Taste and season with salt and pepper if needed.
Discard the bay leaves and any mussels that have not opened. Ladle the chowder into warmed soup
bowls and sprinkle dill over each bowl.
Soups and broths 91
This is a delicious tomato-based soup. Mix and match the shellfish

to suit whatever is available; add pre-cooked lobster and use fresh
shellfish stock if you can get hold of it.
Shellfish soup
SERVES 6
1 tbsp olive oil 13⁄4 cups hot fish stock for the slow cooker
2 celery stalks, finely chopped (2 cups for the traditional method)
2 carrots, peeled and finely diced about 13⁄4lb (800g) fresh shellfish, such as clams,
2 onions, finely diced mussels, scallops, and shrimp, scrubbed and
6oz (175g) sliced bacon, cut into bite-sized pieces debearded where necessary (discard any clams
14oz (400g) can chopped tomatoes and mussels that do not close when tapped)
1 star anise bunch of flat-leaf parsley, finely chopped

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven, add the celery, carrots, and
onions and cook for about 10 minutes until soft. Add the bacon and cook for about 5 minutes, then
stir in the tomatoes and add the star anise. Pour in the stock and bring to a boil. Transfer everything to
the slow cooker and cook on auto/low for 6–8 hours or on high for 3–4 hours.
2 Add the shellfish for the last 10 minutes of cooking, or until the clams and mussels have opened
(discard any that do not open). Sprinkle the parsley over and stir it in. Ladle into warmed bowls
and serve with crusty bread and some spicy mayonnaise.
1 Heat the oil in a large Dutch oven, add the celery, carrots, and onion and cook for about 10 minutes
until soft. Add the bacon and cook for about 5 minutes, then stir in the tomatoes and add the star
anise. Pour in the stock and bring to a boil. Reduce the heat and simmer gently for about 45 minutes,
topping up with hot water if it starts to reduce too much.
2 Add the shellfish and cook for 5–10 minutes until the clams and mussels have opened (discard
any that do not open). Sprinkle the parsley over and stir it in. Ladle into warmed bowls and serve
with crusty bread and some spicy mayonnaise.
92 Soups and broths
The poached chicken in this recipe has an incredibly silky texture

and is very tender. You can add extras to the soup at the end, such
as Asian greens, noodles, shrimp, or crunchy bean sprouts.
Malaysian chicken soup

SERVES 4–6 FREEZE UP TO 1 MONTH HEALTHY
3lb (1.35kg) whole free-range chicken splash of soy sauce

1 onion, quartered splash of fish sauce (nam pla)
2in (5cm) piece of fresh ginger, peeled and sliced 1 cup hot vegetable stock (optional)
6 garlic cloves, crushed bunch of scallions, finely sliced, to serve
in the slow cooker PREP 15 MINS COOK AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS
1 Preheat the slow cooker, if required. Put the chicken, upside down, into the slow cooker, add the
onion, ginger, and garlic, and season with salt and pepper. Pour in enough water to cover the
chicken. Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Remove
the chicken from the broth and set aside until it is cool enough to handle.
2 Remove the skin from the chicken and discard, then remove all the meat from the bones. Strain
the broth from the slow cooker into a clean heavy-based pan, add the chicken meat, and stir in the
soy sauce and fish sauce. Top up with some stock, if necessary, then simmer gently to warm through,
taste, and season as required. Ladle into warmed Asian soup bowls and garnish with scallions.
traditional method PREP 15 MINS COOK 40–50 MINS
1 Put the chicken, onion, ginger, and garlic in a large pan and cover with water. Season with salt
and pepper and bring to a boil. Reduce to a simmer, cover with the lid, and cook on a low heat
for 30–40 minutes or until the chicken is cooked and the juices flow clear when pierced with a
sharp knife. Remove the chicken from the broth and set aside until it is cool enough to handle.
2 Remove the skin from the chicken and discard, then remove all the meat from the bones. Strain
the broth from the pan into a clean heavy-based pan, add the chicken meat, and stir in the soy
sauce and fish sauce. Top up with some stock, if necessary, then simmer gently to warm through,
taste, and season as required. Ladle into warmed Asian soup bowls and garnish with scallions.
94 Soups and broths
This is a rich and lightly curried soup with a hint of apple

added for sweetness. The lentils give it real substance,
making it a perfect main meal soup.
Beef mulligatawny soup

1 tbsp olive oil 3 garlic cloves, finely chopped

1 onion, finely chopped 3 carrots, peeled and diced
salt and freshly ground black pepper 1 crisp apple, such as Gala, peeled,
1 tbsp coriander seeds cored, and diced
1 red chile, seeded and finely chopped heaping 1⁄2 cup red lentils, rinsed well
1–2 tsp garam masala (depending on how and picked over for any stones
much spice you like) 3 cups hot beef stock for the slow cooker
11⁄4lb (550g) beef skirt steak or chuck roast, (4 cups for the traditional method)
cut into bite-sized pieces cilantro leaves, chopped, to serve

onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the coriander
seeds, chile, and garam masala. Cook for a few minutes, increase the heat a little, add the beef (adding
a little more oil, if necessary), and cook for about 6 minutes until the beef is no longer pink.
2 Reduce the heat, add the garlic, carrots, and apple, and cook for about 5 minutes until the carrots
begin to soften. Add in the lentils and stir to coat. Transfer everything to the slow cooker and stir
in the beef stock. Cover with the lid and cook on auto/low for 8 hours or on high for 4 hours. Taste and
adjust the seasoning, then blend with an immersion blender, or transfer to a food processor and pulse
very briefly. Don’t purée the soup too much because it still needs plenty of texture. Add a little hot
water as you go, if needed. Return to a clean pan, taste and adjust seasoning as needed, and heat
through. Ladle into warmed bowls and garnish with the cilantro.
1 Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3–4 minutes until
soft. Season with salt and pepper, then stir in the coriander seeds, chile, and garam masala. Cook
for a few minutes, increase the heat a little, add the beef (adding a little more oil, if necessary), and cook
for about 6 minutes until the beef is no longer pink.
2 Reduce the heat, add the garlic, carrots, and apple, and cook for about 5 minutes until the carrots
begin to soften. Add in the lentils and stir to coat, then pour in the stock. Bring to a boil, reduce to
a simmer, and cook gently, covered, for about 1 hour. Check occasionally that it’s not drying out, topping
up with hot water if needed. You will probably need to add at least 11⁄2 cups. Don’t worry if it is a little
thick, you can dilute it when you blend it. Taste and adjust the seasoning, then blend with an
immersion blender, or transfer to a food processor and pulse very briefly. Don’t purée it too much as it
still needs plenty of texture. Add a little hot water as you go, if needed. Return to a clean pan, taste and
adjust seasoning as needed, and heat through. Ladle into warmed bowls and garnish with the cilantro.
Soups and broths 95
This main meal soup has a great balance of flavors with

the aromatic orange zest and juice giving it an extra tang
that really lifts the poached chicken and earthy celery root.
Chicken broth with

celery root and orange
1 tbsp olive oil few sprigs of oregano, leaves only

1 onion, finely chopped 1 celery root peeled and chopped into small chunks
1 bay leaf 2 cups hot chicken stock, for both methods
salt and freshly ground black pepper 4 skinless chicken breasts
2 garlic cloves, finely chopped 4 sprigs of flat-leaf parsley, finely chopped, to serve
zest of 1 orange and juice of 1⁄2 orange

onion and bay leaf, and cook for 3–4 minutes until the onion is just beginning to soften. Season
with salt and pepper, then add the garlic, orange zest, and oregano and cook for a few seconds.
2 Stir in the celery root and orange juice, scraping up the bits from the bottom of the pot. Transfer
everything to the slow cooker, pour in the stock, and stir in the chicken breasts. Cover with the lid
and cook on auto/low for 8 hours or on high for 4 hours.
3 Remove the chicken breasts with a slotted spoon and set aside until cool enough to handle, then
shred into chunky pieces using your hands or two forks, and return the meat to the slow cooker.
Taste and adjust the seasoning, if needed, and remove the bay leaf. Serve in warmed bowls, garnished
with parsley.
1 Heat the oil in a large Dutch oven over medium heat, add the onion and bay leaf, and cook for
3–4 minutes until the onion is just beginning to soften. Season with salt and pepper, then add
the garlic, orange zest, and oregano and cook for a few seconds.
2 Stir in the celery root and orange juice, scraping up the bits from the bottom of the pot. Then pour
in the stock, add the chicken breasts, and bring to a boil. Reduce to a simmer and cook gently for
20–30 minutes or until the chicken breasts are cooked. Remove the chicken breasts with a slotted spoon
and set aside until cool enough to handle, then shred into chunky pieces using your hands or two forks.
3 Continue simmering the stock for a further 15 minutes or so, topping up with a little hot water if
needed. Taste and adjust the seasoning, if needed, and remove the bay leaf. Return the shredded
chicken to the pan and stir. Serve in warmed bowls, garnished with parsley.
96 Soups and broths
It’s the slow-cooked beef stock, flavored with gentle spices, that
really makes this dish. Use glass noodles, if you can find them,
for a traditional Vietnamese touch.
Vietnamese beef soup

SERVES 4–6 FREEZE STOCK UP TO 1 MONTH
about 11⁄2lb (675g) beef bones, rinsed and dried 1 lemongrass stalk, trimmed, woody outer leaves
1 tbsp dark soy sauce removed and very finely chopped
1 tbsp olive oil 1in (2.5cm) piece of fresh ginger, peeled and
1 star anise finely sliced
1 tsp black peppercorns salt and freshly ground black pepper
cinnamon stick 12oz (350g) beef filet, very finely sliced across
11⁄2 tbsp fish sauce (nam pla) the grain
1 onion, finely chopped 2oz (60g) vermicelli noodles, soaked in hot water for
3 garlic cloves, finely chopped 5 minutes (or as per pack instructions) and drained
1 chile, seeded and finely chopped bunch of scallions, finely sliced

1 First make the beef stock. Preheat the slow cooker, if required. In a bowl, toss the beef bones with
the soy sauce. Heat a little of the oil in a large heavy-based pan over medium-high heat, add the
bones and cook, stirring, for about 15 minutes until the meat is no longer pink. Transfer them to the
slow cooker together with the star anise, peppercorns, cinnamon stick, and fish sauce. Pour in 3 cups
(11⁄2 pints) of water, cover with the lid, and cook on auto/low for 8 hours or on high for 4 hours.
2 Halfway through the cooking time, heat the remaining oil in a large heavy-based pan over medium
heat, add the onion, and cook for 3–4 minutes until soft. Stir in the garlic, chile, and lemongrass
and cook for a minute. Strain the stock from the slow cooker through a sieve and return to the slow
cooker with the onion mixture. Add the ginger and taste, adding seasoning if needed.
3 Just before serving, add the beef to the stock and put the lid on. The beef will cook in the hot stock
in minutes. Stir in the noodles and scallions and ladle into warmed bowls.
1 First make the beef stock. In a bowl, toss the beef bones with the soy sauce. Heat a little of the oil
in a large heavy-based pan over medium-high heat, add the bones and cook, stirring, for about
15 minutes until the meat is no longer pink. Transfer them to a large stock pot, pour in 4 cups of water
and add the star anise, peppercorns, cinnamon stick, and fish sauce. Bring to a boil, then partially cover
with the lid, reduce to a simmer and cook for 1 hour. Strain the stock through a sieve into a clean pan,
topping up with water to 3 cups, if necessary, and reserve.
2 Heat the remaining oil in a large heavy-based pan, add the onion, and cook for 3–4 minutes until
soft. Do not brown. Stir in the garlic, chile, and lemongrass and cook for a minute. Then pour in
the beef stock, add the ginger, and taste, adding seasoning if needed. Gently simmer for a few minutes,
then add the sliced steak to the stock and cook for 2–3 minutes. Stir in the noodles and scallions and
ladle into warmed bowls.
98 Soups and broths
To change this recipe up a bit, you could swap the cannellini

beans for butter beans if you wish. Butter beans can be used,
like potatoes, as a thickener.
Cannellini bean, garlic,

and mushroom soup
3
1 tbsp olive oil ⁄4oz (20g) porcini mushrooms
1 onion, finely chopped 3 cups hot vegetable stock,
salt and freshly ground pepper for both methods
3 garlic cloves, finely chopped 2 x 14oz (400g) cans cannellini beans
few sprigs of oregano, leaves only handful of basil leaves
7oz (200g) mushrooms, finely chopped drizzle of basil oil, to serve (optional)
in the slow cooker PREP 15 MINS COOK 15 MINS PRECOOKING; HIGH 4 HRS
onion, and cook for 3–4 minutes until soft. Then season with salt and pepper, add the garlic and
oregano, and cook for a few seconds.
2 Add all the mushrooms and cook for about 5 minutes until they begin to release their juices, then
increase the heat, add a little stock, and let it simmer. Transfer everything to the slow cooker, add
the remaining stock and the beans, cover with the lid, and cook on high for 4 hours.
3 Add the basil leaves to the soup and use an immersion blender to blend until smooth, or transfer
in batches to a food processor and blend. Add a ladleful of hot water if it is too thick. Pour the soup
into a clean pan, taste and season as needed, and heat through. Garnish with a drizzle of basil oil and
serve with some crusty bread.
traditional method PREP 15 MINS COOK 50 MINS
soft. Then season with salt and pepper, add the garlic and oregano, and cook for a few seconds.
2 Add all the mushrooms and cook for about 5 minutes until they begin to release their juices, then
increase the heat, add a little stock, and let it simmer. Add the remaining stock and bring to a boil,
then reduce to a simmer, add the beans and cook gently, partially covered with a lid, for about 40 minutes,
topping up with more hot water if needed.
3 Add the basil leaves to the soup and use an immersion blender to blend until smooth, or transfer
in batches to a food processor and blend. Add a ladleful of hot water if it is too thick. Pour the soup
into a clean pan, taste and season as needed, and heat through. Garnish with a drizzle of basil oil and
serve with some crusty bread.
Soups and broths 99
Just a touch of chile and paprika enlivens this soup and the
slow cooking of the peppers enhances their sweet flavor.
You could add canned chickpeas for a more substantial soup.
Spanish pepper and tomato soup

1 tbsp olive oil pinch of paprika

1 onion, finely chopped 6 red bell peppers, seeded and roughly chopped
salt and freshly ground black pepper 3 tomatoes, roughly chopped
2 celery stalks, roughly chopped 3 cups hot vegetable stock for the slow cooker
3 garlic cloves, finely chopped (5 cups for the traditional method)
1 large carrot, peeled and chopped 3oz (85g) feta cheese, crumbled, to serve (optional)

the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the celery,
garlic, and carrot, and cook for 5–10 minutes until soft, stirring occasionally.
2 Stir in the chile flakes and paprika and cook for a minute, then add the peppers and tomatoes.
Cook on very low heat for about 20 minutes, stirring so they don’t stick. Transfer everything to the
slow cooker. Pour in the stock, stir, then cover with the lid and cook on auto/low for 8 hours or on high
for 3 hours.
3 Use an immersion blender to blend the soup until smooth, or transfer in batches to a food
processor and blend. Add a ladleful of hot water if it is too thick. Pour the soup into a clean pan,
taste and season as needed, and heat through. Serve with a little feta cheese on top, if using, together
with some crusty bread on the side.
traditional method PREP 20 MINS COOK 1¼–1½ HRS
until soft. Season with salt and pepper, then add the celery, garlic, and carrot, and cook for 5–10
minutes until soft, stirring occasionally.
2 Stir in the chile flakes and paprika and cook for a minute, then add the peppers and tomatoes.
Cook on very low heat for about 20 minutes, stirring so they don’t stick. Pour in half of the stock
and bring to a boil, then reduce to a simmer, partially cover with the lid, and cook on low heat for
45–60 minutes, topping up with the reserved stock as the cooking liquid reduces.
3 Use an immersion blender to blend the soup until smooth, or transfer in batches to a food
processor and blend. Add a ladleful of hot water if it is too thick. Pour the soup into a clean pan,
taste and season as needed, and heat through. Serve with a little feta cheese on top, if using, together
with some crusty bread on the side.
100 Soups and broths
The two main ingredients of a laksa are noodles and coconut milk,
and it is often served with the addition of shellfish, in this case
king prawns. You could replace the noodles with rice vermicelli.
Prawn laksa
SERVES 4–6
11⁄4lb (550g) raw king prawns with shells on, 2 red chilies, seeded
peeled (but keep the tails on) and shells reserved salt and freshly ground black pepper
2 tbsp sunflower oil 14oz (400ml) can coconut milk
2–3 tbsp fish sauce (nam pla) 6oz (175g) medium rice noodles, soaked in
6 shallots, peeled hot water for 10 minutes
2in (5cm) piece of fresh ginger, peeled and pinch of sugar (optional)
finely chopped handful of mint leaves, finely chopped
3 garlic cloves, peeled handful of cilantro leaves, finely chopped
in the slow cooker PREP 15 MINS COOK 10 MINS PRECOOKING; HIGH 3–4 HRS, THEN 3–4 HRS
1 Preheat the slow cooker, if required. To make the soup base, put the prawn shells into a heavy-based
pan with a sprinkling of oil and cook for a few minutes, stirring, until they turn pink. Transfer to the
slow cooker, then pour over 1 quart of water and add the fish sauce, to taste. Cover with the lid, and cook
on high for 3–4 hours. Strain the stock and reserve.
2 Keep the slow cooker heated, if required. Put the shallots, ginger, garlic, chilies, and 1 tablespoon of
the oil in a food processor and blend to a paste. Season with salt and pepper. Heat the remaining oil
in a small heavy-based pan over medium heat, stir in the paste, and cook for a couple of minutes. Ladle
in a little of the stock, stir, and transfer everything to the slow cooker. Pour in the coconut milk and the
remaining stock, cover with the lid, and cook on high for another 3–4 hours.
3 Taste and adjust seasoning as required, adding a little more fish sauce, if you like, or you may wish
to sweeten it with a little sugar. Stir in the noodles and the prawns to cook for 10 minutes more.
To serve, stir in the mint and cilantro and ladle into warmed shallow bowls.
1 To make the soup base, put the prawn shells into a large heavy-based pan with a sprinkling of oil
and cook for a few minutes, stirring, until they turn pink. Pour over 1 quart of water and add the
fish sauce, to taste. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook gently
for 30–45 minutes. Strain the stock and reserve.
2 Put the shallots, ginger, garlic, chilies, and 1 tablespoon of the oil in a food processor and blend to a
paste. Season with salt and pepper. Heat the remaining oil in a large heavy-based pan over medium
heat, stir in the paste, and cook for a couple of minutes. Ladle in a little of the stock and bring to a boil,
then pour in the coconut milk and the remaining stock, and let it bubble for a few minutes. Reduce to a
gentle simmer, partially cover, and cook for 30–40 minutes topping up with a little hot water if needed.
3 Taste and adjust seasoning as required, adding a little more fish sauce, if you like, or you may wish
to sweeten it with a little sugar. Stir in the noodles and the prawns, and simmer for a couple of
minutes. To serve, stir in the mint and cilantro and ladle into warmed shallow bowls.
Stews
104 Stews
A colorful and gutsy dish, you could always add some spicy
sausage or chorizo if you prefer a meaty meal. Black beans
are also called turtle beans and need soaking overnight.
Brazilian black bean

and pumpkin stew
SERVES 4–6 FREEZE UP TO 3 MONTHS HEALTHY
11oz (325g) dried black beans, soaked 2 red peppers, seeded and diced
overnight and drained 2 x 14oz (400g) cans chopped tomatoes
1 tbsp olive oil 1 small green chile, seeded and diced
1 onion, finely chopped 2 cups hot vegetable stock for the slow cooker
salt and freshly ground black pepper (3 cups for the traditional method)
3 garlic cloves, finely chopped 1 mango, peeled, pitted, and diced
1 small Sugar Pie pumpkin or butternut squash, bunch of cilantro, chopped
peeled, seeded, and diced
AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. Put the beans in a large heavy-based pan and cover with water.
Bring to a boil, and then drain the beans and set aside.
2 Dry the pan and heat the oil in it over medium heat, add the onion, and cook for 3–4 minutes until
soft. Season with salt and pepper, then stir in the garlic, and cook for 1–2 minutes until soft. Stir in
the pumpkin or butternut squash and also cook for about a minute.
3 Transfer everything to the slow cooker and add the beans, red peppers, tomatoes, and chile together
with the stock. Season well, cover with the lid, and cook on auto/low for 6–8 hours. Taste and
season, if necessary, then stir in the mango and cilantro. Serve with some sour cream and rice on the side.
traditional method PREP 25 MINS, PLUS SOAKING COOK 2½–3 HRS
1 Preheat the oven to 325°F (160°C). Put the beans in a large heavy-based pan and cover with water.
Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook on low heat for
1 hour. Drain and set aside.
until soft. Season with salt and pepper, then stir in the garlic, and cook for 1–2 minutes until soft.
Stir in the pumpkin or butternut squash, red peppers, tomatoes, and chile.
3 Add the beans, pour in the stock, and bring to a boil. Then reduce to a simmer, cover with the lid
and put in the oven for 11⁄2–2 hours. Taste and season, if necessary, then stir in the mango and
cilantro. Serve with some sour cream and rice on the side.
106 Stews
This combination of rich pork and salty clams—and, indeed, any

pork with shellfish—has been enjoyed for centuries in Portugal.
A squeeze of lemon at the end brings out the flavors.
Pork and clam cataplana

SERVES 4 FREEZE UP TO 1 MONTH, WITHOUT THE CLAMS HEALTHY
2lb (900g) pork tenderloin, cut into 1in (2.5cm) cubes FOR THE MARINADE
1 large onion, thinly sliced 1 bay leaf
2 garlic cloves, finely chopped 11⁄2 tbsp paprika
14oz (400g) can whole tomatoes 1 tbsp olive oil
1 tbsp tomato paste 11⁄2 cups dry white wine
dash of Tabasco sauce (or more to taste) pinch of freshly ground black pepper
21⁄4lb (1kg) clams, such as Littlenecks, scrubbed
(discard any that do not close when tapped)
bunch of parsley, leaves chopped

PLUS MARINATING AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS
1 To make the marinade, put all the ingredients into a bowl and whisk to combine. Add the pork and
mix well. Cover and refrigerate for 2 hours, or 12 hours if time permits, stirring occasionally. Preheat
the slow cooker, if required. Lift the meat from the marinade with a slotted spoon and pat dry with
paper towels. Reserve the marinade. Heat the oil in a large Dutch oven over medium-high heat. Add the
pork, in batches, and brown well on all sides. Transfer to a bowl and set aside.
2 Reduce the heat and add the onion and garlic to the pot. Cover and cook very gently for about 15
minutes, until the onion is very soft and brown. Add the tomatoes, tomato paste, Tabasco, and
pork. Pour in the marinade and stir. Transfer everything to the slow cooker, cover with the lid, and cook
on auto/low for 6–8 hours or on high for 3–4 hours. Add the clams for the last 20 minutes of cooking, or
until all the clams are open (discard any that do not open). Transfer to a warmed serving bowl, remove
the bay leaf, sprinkle with the parsley, and serve with lemon wedges on the side.
traditional method PREP 20 MINS, PLUS MARINATING COOK 2¼–2½ HRS
1 To make the marinade, put all the ingredients into a bowl and whisk to combine. Add the pork and
mix well. Cover and refrigerate for 2 hours, or 12 hours if time permits, stirring occasionally. Preheat
the oven to 350°F (180°C). Lift the meat from the marinade with a slotted spoon and pat dry with paper
towels. Reserve the marinade. Heat the oil in a large Dutch oven over medium-high heat. Add the pork,
in batches, and brown well on all sides. Transfer to a bowl and set aside.
2 Reduce the heat and add the onion and garlic to the pot. Cover and cook very gently for about 15
minutes, until the onion is very soft and brown. Add the tomatoes, tomato paste, Tabasco, and pork.
Pour in the marinade and stir. Cover with the lid and cook in the oven for 11⁄2–13⁄4 hours, until tender
when pierced. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
Arrange the clams on top of the pork, cover with the lid, and cook in the oven for 15–20 minutes longer
until the clams open (discard any that do not open). Transfer to a warmed serving bowl, remove the bay
leaf, sprinkle with the parsley, and serve with lemon wedges on the side.
Stews 107
This is a filling one-pot meal, known as Cocido in Spain. Vary the

vegetables, if you wish—turnip, green beans, or even pumpkin
are all delicious. Chickpeas are a must for this dish.
Spanish stew
SERVES 6
3 tbsp olive oil 1 bay leaf

2 small onions, quartered salt and freshly ground black pepper
2 garlic cloves, sliced 6 small waxy potatoes, such as Yukon Golds,
2 slices pork belly, about 11⁄4lb (550g), cut into chopped into large chunks
large chunks 3 carrots, peeled and chopped into large chunks
4 bone-in, skin on chicken thighs, about 1lb 5oz 14oz (400g) can chickpeas, drained
1
(600g) total weight ⁄2 Savoy cabbage or green cabbage heart, cored
4oz (115g) beef chuck, cut into bite-sized pieces and quartered
4oz (115g) smoked bacon, cut into bite-sized pieces 3 tbsp chopped parsley, to serve
4 small pork spare ribs, 51⁄2oz (150g) total weight
1
⁄2 cup white wine
4oz (115g) dried chorizo, chopped into 4 pieces
in the slow cooker PREP 35 MINS COOK 30 MINS PRECOOKING; AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. Heat 1 tablespoon of the oil in a large Dutch oven over medium
heat, add the onions and garlic, and cook for 10 minutes, stirring occasionally. Transfer to the slow
cooker. Heat the remaining oil in the pot and cook the pork, chicken, beef, bacon, and spare ribs, in
batches, until lightly browned on all sides. Also transfer to the slow cooker.
2 Pour the wine into the pot and reduce by half over high heat. Add to the slow cooker along with
the chorizo and bay leaf, season with salt and pepper, then pour in enough hot water to cover.
Cover with the lid and cook on auto/low for 6–8 hours, adding the potatoes, carrots, chickpeas, and
cabbage for the last hour of cooking. Remove the bay leaf, bones, and chicken skin from the stew.
Divide the meat and vegetables between warmed serving plates. Add a few spoonfuls of the hot broth
and garnish with parsley. Serve with crusty bread.
1 Heat 1 tablespoon of the oil in a large Dutch oven over medium heat, add the onions and garlic,
and cook for 10 minutes, stirring occasionally. Remove and set aside in a bowl. Heat the remaining
oil in the pot and cook the pork, chicken, beef, bacon, and spare ribs, in batches, until lightly browned
on all sides. Transfer to the bowl with the onions.
2 Pour the wine into the pot and reduce by half over high heat. Add the chorizo and bay leaf together
with the onions and browned meat. Season with salt and pepper, then pour in enough cold water
to cover. Bring to a boil, then reduce the heat and simmer, covered, for 11⁄2 hours. Add the potatoes and
carrots to the pot, continue to cook for 15 minutes, then add the chickpeas and cabbage and cook for
a further 15 minutes. Remove the bay leaf, bones, and chicken skin from the stew. Divide the meat and
vegetables between warmed serving plates. Add a few spoonfuls of the hot broth and garnish with
parsley. Serve with crusty bread.
108 Stews
Slow-cooked sweet cabbage is the perfect complement to ham,

and with the addition of spices and dried fruit, the humble piece
of meat is transformed. Ham hocks are also known as knuckles.
Ham hock with red cabbage

2 ham hocks, about 3lb (1.35kg) each pinch of freshly grated nutmeg
1 red cabbage, cored and finely shredded pinch of ground cinnamon
1
2 onions, sliced ⁄2 cup white wine vinegar for the slow cooker
4 garlic cloves, finely chopped (1 cup for the traditional method)
few sprigs of thyme 2 cups hot vegetable stock, for both methods
2oz (60g) raisins salt and freshly ground black pepper
in the slow cooker PREP 20 MINS COOK AUTO/LOW 6–8 HRS, THEN AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. Put the ham hocks in the pot and cover with water so that
the cooker is three-quarters full. Cover with the lid and cook on auto/low for 6–8 hours.
2 Remove the hams and reserve the cooking liquid, if you wish to use it instead of the vegetable
stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard,
then sit the hams back in the slow cooker. Add all the other ingredients, using either the stock or the
cooking liquid, and season with salt and pepper. Cover with the lid and cook on auto/low for 6–8 hours.
Remove the hams, shred the meat, and stir it into the slow cooker. Serve with baked or roast potatoes.
1 Preheat the oven to 325°F (160°C). Sit the ham hocks in a large heavy-based pan and cover with
water. Bring to a boil, then reduce to a simmer, partially cover, and cook gently for 1 hour. Remove
the hams and reserve the stock, if you wish to use it instead of the vegetable stock (it can be salty).
When the hams are cool enough to handle, remove the skin and discard, then sit the hams in
a large Dutch oven.
2 Add all the other ingredients to the pot, using either the stock or the cooking liquid, and tuck the
hams in neatly. Season with salt and pepper, then cover and put in the oven for 2 hours. Check
occasionally that it’s not drying out, topping up with a little hot water if necessary. Remove the hams,
shred the meat, and stir it into the pot. Serve with baked or roast potatoes.
110 Stews
Barley is a grain that used to be overlooked, but it has made a

well-deserved comeback due to its ability to add body and earthy
flavor to all sorts of dishes. For a treat, use wild mushrooms, too.
Beef with barley and mushrooms

3 tbsp vegetable oil 4 carrots, sliced

21⁄4lb (1kg) chuck steak, cut into 2in (5cm) pieces 2 celery stalks, sliced
3
1lb (450g) onions, thinly sliced ⁄4 cup pearl barley
salt and freshly ground black pepper about 1lb (500g) mushrooms, trimmed and sliced
1 bouquet garni, made with 5–6 parsley sprigs, 2–3 sprigs of parsley, leaves finely chopped, to serve
2–3 thyme sprigs, and 1 bay leaf
21⁄2 cups hot beef stock for the slow cooker
(31⁄2 cups for the traditional method)

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium-high heat, add
the beef (in batches, if necessary) and cook for about 5 minutes until well browned. Remove and
set aside.
2 Reduce the heat to medium, add the onions and a little salt and pepper, and cook for 5–7 minutes
until lightly browned. Return the beef and add the bouquet garni and more seasoning. Pour in the
stock, stir, and then add the carrots, celery, and barley. Transfer everything to the slow cooker, cover,
and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the mushrooms for the last
20 minutes of cooking.
3 Discard the bouquet garni and taste the stew for seasoning, adding more salt and pepper if needed.
Serve in warmed bowls, garnished with the parsley and with crusty bread on the side.
1 Preheat the oven to 350°F (180°C). Heat the oil in a large Dutch oven over medium-high heat, add
the beef (in batches, if necessary) and cook for about 5 minutes until well browned. Remove and
set aside.
2 Reduce the heat to medium, add the onions and a little salt and pepper, and cook for 5–7 minutes
until lightly browned. Return the beef and add the bouquet garni and more seasoning. Pour in the
stock and stir. Cover with the lid and put in the oven for 11⁄2 hours, stirring occasionally. Then add the
carrots, celery, and barley, together with more hot water, if necessary, to keep the stew moist. Cover,
and continue to cook for a further 40–45 minutes until the meat and vegetables are tender when pierced.
The barley should be tender but still slightly chewy. About 20 minutes before the end of cooking, stir
in the mushrooms.
3 Discard the bouquet garni and taste the stew for seasoning, adding more salt and pepper if needed.
Serve in warmed bowls, garnished with the parsley and with crusty bread on the side.
Stews 111
In this dish, salt cod is tender and fragrant with the classic Spanish
aromas of garlic, bay leaves, and saffron. If you can’t get salt cod,
use a white fish and add it in for the last 15 minutes of cooking.
Salt cod braised with vegetables

SERVES 4 HEALTHY
13⁄4lb (800g) thick-cut salt cod, or fresh white fish about 1lb (500g) potatoes, diced
such as sustainable cod, haddock, or halibut salt and freshly ground black pepper
3 tbsp olive oil 2 bay leaves
1 onion, finely diced large pinch of saffron threads
1
2 leeks, trimmed and white parts finely sliced ⁄2 cup dry white wine
3 garlic cloves, finely chopped 2 tbsp chopped parsley, to serve
3 tomatoes, skinned and chopped
1 If using the salt cod, soak the pieces of cod in enough cold water to cover them for at least 24 hours,
changing the water 2–3 times to remove the saltiness of the brine. Drain and cut the fish into 4 pieces,
then pat dry with paper towels. If using the fresh fish, simply cut the fish into 4 pieces.
2 Preheat the slow cooker, if required. Heat the oil in a large heavy-based skillet over medium heat,
add the onion and leeks, and cook for about 5 minutes until soft. Add the garlic and tomatoes and
cook for a further 2 minutes, stirring. Add the potatoes, salt and pepper, bay leaves, and saffron.
3 Transfer everything to the slow cooker, then pour in the wine and 1⁄2 cup of water. Cover with the
lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Sit the salt cod, skin-side up, on
top of the vegetables for the last hour of cooking. Ladle into warmed bowls, garnish with the parsley,
and serve with a crisp mixed salad and some crusty bread.
traditional method PREP 20 MINS, PLUS SOAKING COOK 40 MINS
1 If using the salt cod, soak the pieces of cod in enough cold water to cover them for at least 24 hours,
changing the water 2–3 times to remove the saltiness of the brine. Drain and cut the fish into 4 pieces,
then pat dry with paper towels. If using the fresh fish, simply cut the fish into 4 pieces.
2 Heat the oil in a large heavy-based Dutch oven over medium heat, add the onion and leeks, and
cook for about 5 minutes until soft. Add the garlic and tomatoes and cook for a further 2 minutes,
stirring. Add the potatoes, salt and pepper, bay leaves, and saffron.
3 Pour in the wine and 1 cup water and sit the cod, skin-side up, on top of the vegetables. Bring
gently to a simmer and cook for 25–30 minutes until the fish is opaque and cooked through.
Shake the pot once or twice every 5 minutes to help release gelatin from the fish, to thicken the
sauce. Ladle into warmed bowls, garnish with the parsley, and serve with a crisp mixed salad and
some crusty bread.
112 Stews
Asian flavors perk up the pork in this stew. Five-spice powder is

a favorite ingredient in Asian dishes, and is made from Szechuan
pepper, star anise, fennel seeds, cloves, and cinnamon.
Braised pork in soy and cinnamon

21⁄2lb (1.1kg) boneless pork shoulder 1

⁄3 cup dark soy sauce
or leg, cut into bite-sized pieces 2 cinnamon sticks, broken in half
2 tsp five-spice powder 9oz (250g) small button mushrooms,
2–3 tbsp olive oil any large ones halved
2 bunches of scallions, white and green about 1 cup hot chicken stock for
parts separated and finely chopped the slow cooker (3 cups for the
3 garlic cloves, sliced traditional method)
2in (5cm) piece of fresh ginger, peeled freshly ground black pepper
and sliced

1 Preheat the slow cooker, if required, and toss the pork in the five-spice powder. Heat half the oil in
a large Dutch oven over medium-high heat, and cook the pork in batches for 5–6 minutes until it
turns golden. Remove and set aside.
2 Heat the remaining oil in the pot over medium heat. Add the scallion whites and cook for a minute,
then stir in the garlic and ginger until coated. Add the soy sauce and bring to a boil, then reduce to
a simmer, and transfer everything to the slow cooker, including the pork.
3 Stir in the cinnamon and mushrooms, and then pour in the stock just to cover. Season with pepper,
cover with the lid, and cook on auto/low for 6–8 hours or on high for 4 hours. Taste and season
some more with soy sauce, if needed, remove the cinnamon sticks, and top with the scallion greens.
Ladle into warmed bowls and serve with noodles or rice.
1 Preheat the oven to 325°F (160°C) and toss the pork in the five-spice powder. Heat half the oil in
a large Dutch oven over medium-high heat, and cook the pork in batches for 5–6 minutes until it
turns golden. Remove and set aside.
2 Heat the remaining oil in the pot over medium heat. Add the scallion whites and cook for a minute,
then stir in the garlic and ginger until coated. Stir in the soy sauce, add the cinnamon and
mushrooms, and return the pork to the pot. Finally, add the stock, bring to a boil, then reduce to a
simmer and season with pepper. Cover with the lid and put in the oven for 2 hours.
3 If the sauce is too thin, remove the meat with a slotted spoon and set aside, then sit the pot on the
stove and let it simmer for about 10 minutes, to reduce a little and intensify the flavors. Return the
meat, remove the cinnamon sticks, and top with the scallion greens. Ladle into warmed bowls and
serve with noodles or rice.
Stews 113
Bok choy is a versatile vegetable used frequently in Chinese

stir-fries, appetizers, and main dishes. Also known as pak choi, it
cooks quickly, so it is added toward the end of the cooking time.
Asian beef and bok choy

2
2 tbsp olive oil ⁄3 cup Chinese rice wine or dry pale sherry
1 onion, roughly chopped 2 tbsp demerara sugar
freshly ground black pepper 2 tbsp oyster sauce
4 garlic cloves, peeled and left whole 1 tbsp dark soy sauce
2in (5cm) piece of fresh ginger, 1 tsp toasted sesame oil
peeled and sliced 21⁄2lb (1.1kg) beef shank, cut into bite-sized pieces
2 dried chilies, left whole 9oz (250g) bok choy, sliced lengthwise
2 star anise
onion, and cook for 3–4 minutes until soft. Season with pepper, then stir in the garlic, ginger,
chilies, and star anise.
2 Increase the heat, pour in the Chinese wine or sherry, and let it simmer for a few minutes. Stir in
the sugar, oyster sauce, soy sauce, and sesame oil. Boil for a minute, then reduce to a simmer, add
the beef, and stir to coat.
3 Transfer everything to the slow cooker and pour in just enough water to cover. Cover with the lid
and cook on auto/low for 6–8 hours. Add the bok choy for the last hour of cooking, pushing it
under the liquid slightly so it doesn’t go dry at the edges. Remove the whole dried chilies and serve
with white rice.
traditional method PREP 15 MINS COOK 2¼–2¾ HRS
1 Preheat the oven to 325°F (160°C). Heat the oil in a large Dutch oven over medium heat, add the
onion, and cook for 3–4 minutes until soft. Season with pepper, then stir in the garlic, ginger,
chilies, and star anise.
2 Increase the heat, pour in the Chinese wine or sherry, and let it simmer for a few minutes. Stir in
the sugar, oyster sauce, soy sauce, and sesame oil. Boil for a minute, then reduce to a simmer, add
the beef, and stir to coat.
3 Pour over just enough water to cover, cover with the lid, and put in the oven for 2–21⁄2 hours, until
the meat is tender. Check occasionally that it’s not drying out, topping up with a little hot water
if needed. Add the bok choy for the last 15 minutes of cooking, pushing it under the liquid slightly so
it doesn’t go dry at the edges. Remove the whole dried chilies and serve with white rice.
114 Stews
In Italy, this dish is called alla cacciatora, meaning “hunter’s style.”

Chicory, with its slight bitterness, makes a flavorful addition and
must be added toward the end of cooking.
Hunter’s chicken stew

SERVES 4 FREEZE UP TO 3 MONTHS, WITHOUT THE CHICORY
about 3lb (1.5kg) chicken, cut into 8 pieces 1 bay leaf

1
salt and freshly ground black pepper ⁄4 cup dry white wine
1 1
⁄4 cup olive oil ⁄2 cup hot chicken stock, for both methods
1 onion, chopped 2 heads of chicory (also known as Belgian endive),
4 garlic cloves, finely chopped trimmed, leaves separated, and roughly chopped
1 sprig of rosemary

1 Preheat the slow cooker, if required. Season the chicken all over with salt and pepper. Heat half
the oil in a large Dutch oven over medium heat, add the thighs and drumsticks, skin-side down,
and cook for about 5 minutes until they begin to brown. Add the breast pieces, skin-side down, and
cook gently for 10–15 minutes until very brown. Turn and brown the other side. Lower the heat.
2 Add the onion and garlic, stir, and continue cooking gently for 3–4 minutes until they are soft.
Season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock, and bring to a
boil. Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 5–6 hours or
on high for 3–4 hours.
3 Add the chicory for the last 15 minutes of cooking. Discard the bay leaf and rosemary from the
sauce, taste, and add salt and pepper if needed. Spoon into bowls and serve with crusty bread.
traditional method PREP 20–25 MINS COOK 45–60 MINS
1 Season the chicken all over with salt and pepper. Heat half the oil in a large Dutch oven over
medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until
they begin to brown. Add the breast pieces, skin-side down, and cook gently for 10–15 minutes until
very brown. Turn and brown the other side. Lower the heat.
2 Add the onion and garlic, stir, and continue cooking gently for 3–4 minutes until they are soft.
Season with salt and pepper, then stir in the rosemary, bay leaf, wine, and stock. Cover and simmer
for 15–20 minutes until tender.
3 Add the chicory for the last 5 minutes of cooking, return the lid, and cook gently until it has just
softened. Discard the bay leaf and rosemary from the sauce, taste, and add salt and pepper if
needed. Spoon out into warmed bowls and serve with crusty bread.
116 Stews
The darker the beer, the richer this dish will be. Cognac is also
added, to add depth of flavor. Mashed potatoes would be good
with it and, naturally, you can guess what is the best drink to serve.
Chicken and beer stew

4 chicken breasts on the bone 1 bouquet garni, made with 5–6 parsley sprigs,
salt and freshly ground black pepper 2–3 thyme sprigs, and 1 bay leaf
2 tbsp butter 2 tsp juniper berries, gently crushed
2 tbsp vegetable oil 2 cups beer
1lb 10oz (750g) onions, thinly sliced 1 cup hot chicken stock, for both methods
1 1
⁄4 cup all-purpose flour ⁄4 cup heavy cream
3–4 tbsp Cognac small bunch of flat-leaf parsley, leaves
about 1lb (500g) mushrooms, quartered finely chopped

1 Preheat the slow cooker, if required. Season the chicken pieces. Heat the butter and oil in a large
Dutch oven over medium-high heat until foaming. Add the chicken, skin-side down (in batches,
if necessary) and cook for about 5 minutes on each side until browned. Remove and set aside.
2 Reduce the heat to medium, add the onions, and cook for about 10 minutes until soft and well
browned. Sprinkle with the flour and cook, stirring, for 1–2 minutes until the flour is just lightly
browned. Return the chicken to the pot in a single layer. Add the Cognac and bring to a boil for a few
minutes, basting the chicken with the Cognac. Add the mushrooms, bouquet garni, and crushed juniper
berries. Pour in the beer and stock, bring to a boil, and transfer everything to the slow cooker. Cover
with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours.
3 Discard the bouquet garni and skim off excess fat from the surface. Stir in the cream for the last
15 minutes of cooking. Taste, add salt and pepper if needed. Garnish with the parsley and serve.
1 Season the chicken pieces. Heat the butter and oil in a large Dutch oven over medium-high heat
until foaming. Add the chicken, skin-side down (in batches, if necessary) and cook for about 5
minutes on each side until browned. Remove and set aside.
2 Reduce the heat to medium, add the onions, and cook for about 10 minutes until soft and well
browned. Sprinkle with the flour and cook, stirring, for 1–2 minutes until the flour is just lightly
browned. Return the chicken to the pot in a single layer. Add the Cognac and bring to a boil for a few
minutes, basting the chicken with the Cognac. Add the mushrooms, bouquet garni, and crushed juniper
berries. Pour in the beer and stock, bring to a boil, cover with the lid, and simmer for 40–50 minutes
until the chicken is tender when pierced and the juices run clear.
3 Discard the bouquet garni and skim off excess fat from the surface. Stir in the cream for the last
15 minutes of cooking. Taste, add salt and pepper if needed. Garnish with the parsley and serve.
Stews 117
This stew is a favorite dish in northern Italy. Barbera is the

preferred wine, but substitute any good-quality dry red; you
will taste a bad wine if you use it in a dish.
Italian beef braised in red wine

SERVES 6
2 tbsp olive oil 2 tbsp tomato paste

21⁄4lb (1kg) stewing beef, cut into bite-sized pieces about 11⁄4 cups hot beef stock for the slow cooker
1 small onion, finely chopped (about 2 cups for the traditional method)
1 small carrot, peeled and finely chopped 2–3 thyme sprigs
1 celery stalk, finely chopped salt and freshly ground black pepper
2 cups dry red wine
the beef (in batches, if necessary) and cook for about 5 minutes until browned on all sides. Remove
from the pot and set aside. Add the onion, carrot, and celery, and cook, stirring, for 3–5 minutes until
the vegetables are soft.
2 Add the red wine, stir to dissolve the casserole juices, and bring to a boil. Stir in the tomato paste,
then transfer everything to the slow cooker, including the meat. Add enough stock to cover the meat
and add thyme and salt and pepper. Cover with the lid and cook on auto/low for 6–8 hours. Discard the
thyme, taste, and add seasoning if needed. Ladle into shallow bowls and serve with some crusty bread.
traditional method PREP 15 MINS COOK 2¼–3¼ HRS
the beef (in batches, if necessary) and cook for about 10 minutes until browned on all sides. Remove
from the pot and set aside. Add the onion, carrot, and celery, and cook, stirring, for 3–5 minutes until
the vegetables are soft.
2 Add the red wine, stir to dissolve the casserole juices, and bring to a boil. Stir in the tomato paste
and return the beef. Add enough stock to cover the meat, then add the thyme and salt and pepper
and bring to a boil. Cover with the lid and put in the oven to cook for 2–3 hours or until the meat is very
tender when pierced with a fork. Check occasionally that it’s not drying out, topping up with a little hot
water if needed. Discard the thyme, taste, and add salt and pepper if needed. Ladle into shallow bowls
and serve with some crusty bread.
118 Stews
Chianti is the wine of Tuscany, but you can use any good-quality,
full-bodied red wine. The beef benefits from being prepared ahead
and kept in the refrigerator; its flavors will mellow.
Peppery Tuscan beef

2 tbsp freshly ground black pepper 14oz (400g) can chopped tomatoes
3
⁄4 cup olive oil, plus 3 tbsp for cooking 2 bay leaves
2½lb (1.1kg) chuck steak, cut into 2in (5cm) cubes 3–4 sprigs of sage, leaves chopped
41⁄2oz (125g) pancetta, diced 1 cup hot beef stock, for both methods
1 large onion, chopped 11⁄4 cups red wine for the slow cooker
in the slow cooker PREP 20 MINS, PLUS MARINATING COOK 20 MINS PRECOOKING;
AUTO/LOW 8 HRS
1 In a large bowl, combine 1 tablespoon of the black pepper with 3⁄4 cup of oil. Add the beef and stir
until well coated. Cover with plastic wrap and refrigerate, stirring occasionally, for 8–12 hours.
2 Preheat the slow cooker, if required. Remove the beef from the marinade and pat dry with paper
towels. Heat the cooking oil in a large Dutch oven over high heat, add the meat (in batches, if
necessary), and cook for 3–5 minutes until browned on all sides. Remove and set aside. Reduce the heat
to medium, add the pancetta, and cook, stirring occasionally, for 2–3 minutes, until the fat has rendered.
Add the onion and cook for 3–4 minutes until soft. Return the beef and add the garlic, tomatoes, bay
leaves, sage, stock, and wine, together with the remaining pepper. Bring to a boil, then transfer
everything to the slow cooker, cover with the lid, and cook on auto/low for 8 hours.
3 Discard the bay leaves, taste, and add salt and pepper if needed. Serve with some greens, such as
Savoy cabbage or broccoli, and Italian-style cubed roasted potatoes and rosemary.
traditional method PREP 20 MINS, PLUS MARINATING COOK 2–2½ HRS
1 In a large bowl, combine 1 tablespoon of the black pepper with 3⁄4 cup of oil. Add the beef and stir
until well coated. Cover with plastic wrap and refrigerate, stirring occasionally, for 8–12 hours.
2 Remove the beef from the marinade and pat dry with paper towels. Heat the cooking oil in a large
Dutch oven over high heat, add the meat (in batches, if necessary), and cook for 3–5 minutes until
browned on all sides. Remove and set aside. Reduce the heat to medium, add the pancetta, and cook,
stirring occasionally, for 2–3 minutes, until the fat has rendered. Add the onion and cook for 3–4
minutes until soft. Return the beef and add the garlic, tomatoes, bay leaves, sage, stock, and wine,
together with the remaining pepper. Bring to a boil, cover, reduce the heat, and leave to simmer for
13⁄4–2 hours until very tender, stirring occasionally. During cooking, add more hot water if the stew
seems dry. The beef is ready when it is tender enough to crush in your fingers.
3 Discard the bay leaves, taste, and add salt and pepper if needed. Serve with some greens, such as
Savoy cabbage or broccoli, and Italian-style cubed roasted potatoes and rosemary.
Stews 119
In Mexico, chorizo is made with fresh pork, but in Spain, the pork
is smoked first for even more flavor. Chorizo works its magic as
it cooks and gives the sauce a rich, deep flavor.
Chicken with chorizo

2 tbsp olive oil 1 zucchini, trimmed and sliced

4 skinless chicken leg quarters 2 garlic cloves, crushed
9oz (250g) dried chorizo, chopped in bite-sized pieces 14oz (400g) can chopped tomatoes
1 red onion, thinly sliced ½ cup hot chicken stock for the slow cooker
1 tsp ground coriander (1 cup for the traditional method)
1 tsp chopped thyme leaves ½ cup dry sherry
1 red bell pepper, seeded and chopped freshly ground black pepper
1 yellow bell pepper, seeded and chopped

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium-high heat,
add the chicken, and fry for 5–8 minutes, turning frequently, until evenly browned. Remove and
set aside. Then add the chorizo to the pot and cook for 2–3 minutes until lightly browned, stirring
frequently. Also remove and set aside.
2 Reduce the heat to medium, add the onion to the pot, and cook for 3–4 minutes until soft. Add the
coriander, cook for 1 minute, and then add the thyme, peppers, zucchini, and garlic and cook for
5 minutes. Add the tomatoes, stock, and sherry. Season with black pepper, if needed, and bring to a boil.
Transfer everything to the slow cooker, including the chicken and chorizo. Cover with the lid and cook
on auto/low for 6–8 hours or on high for 3–4 hours. Serve with mashed sweet potatoes and peas.
the chicken, and fry for 5–8 minutes, turning frequently, until evenly browned. Remove and set
aside. Then add the chorizo to the pot and cook for 2–3 minutes until lightly browned, stirring
frequently. Also remove and set aside.
2 Reduce the heat to medium, add the onion to the pot, and cook for 3–4 minutes until soft. Add the
coriander, cook for 1 minute, and then add the thyme, peppers, zucchini, and garlic and cook for
5 minutes. Add the tomatoes, stock, and sherry. Season with black pepper, if needed, and bring to a boil.
Return the chicken and chorizo, and cook in the oven for about 40 minutes until the chicken is tender
when pierced with a fork. Serve with mashed sweet potatoes and peas.
120 Stews
Olives, feta cheese, and thyme are all synonymous with Greek
cuisine, and here they are combined with a succulent leg of
lamb. The feta adds a fabulous saltiness to the finished dish.
Stuffed lamb, Greek style

SERVES 4–6
1
1 leg of lamb, boned and butterflied ⁄3 cup black olives, pitted and finely chopped
(about 4lb/1.8kg after boning—ask your butcher 6oz (175g) feta cheese, finely chopped
to do this), or use a boneless shoulder 3 red onions, roughly chopped
salt and freshly ground black pepper 4–6 tomatoes, roughly chopped
2 tbsp olive oil 2 cups red wine
1 tbsp dried oregano few sprigs of thyme
2 red peppers, seeded and roughly chopped
1 Preheat the slow cooker, if required. Lay the lamb out flat and season well with salt and pepper.
Rub both sides all over with the oil and oregano. Cover one side of the lamb with the red peppers,
then the olives, and then the feta. Starting from one end, roll up the lamb, tucking in any loose pieces
to neaten it. Tie it up with butcher’s string so it is secure.
2 Heat a large Dutch oven over medium heat, add the lamb, and cook for 4–6 minutes on each side
until it begins to color. Transfer the lamb to the slow cooker and add the onions, tomatoes, and
wine. Season and add the thyme, cover with the lid, and cook on auto/low for 8 hours.
3 Remove the meat from the slow cooker, cover loosely with foil, and leave to rest for 15 minutes.
Remove the string and carve into slices. Serve with some of the sauce, together with baby roasted
potatoes with rosemary, and some wilted spinach.
1 Preheat the oven to 325°F (160°C). Lay the lamb out flat and season well with salt and pepper. Rub
both sides all over with the oil and oregano. Cover one side of the lamb with the red peppers, then
the olives, and then the feta. Starting from one end, roll up the lamb, tucking in any loose pieces to
neaten it. Tie it up with butcher’s string so it is secure.
2 Heat a large Dutch oven over medium heat, add the lamb, and cook for 4–6 minutes on each side
until it begins to color. Throw in the red onions and tomatoes and cook for a minute more, then
pour in the wine. Bring to a boil, then reduce to a simmer and add some seasoning and the thyme.
Cover with the lid and put in the oven for 2–21⁄2 hours or until cooked to your liking. Check occasionally
that it’s not drying out, topping up with a little hot water if needed.
3 Remove from the oven, cover the meat loosely with foil, and leave to rest for 15 minutes. Remove
the string and carve into slices. Serve with some of the sauce, together with baby roasted potatoes
with rosemary, and some wilted spinach.
122 Stews
Stifado is a rich mix of beef and onions, but the onions are added
later in the recipe as this helps them to keep their shape. This is
a good “make-ahead” stew, as it tastes great reheated the next day.
Greek stifado

21⁄2lb (1.1kg) chuck roast, cut into bite-sized pieces 4 tomatoes, roughly chopped
salt and freshly ground black pepper 1 tbsp tomato paste
3
⁄4 cup red wine 13⁄4 cups hot vegetable stock for the slow cooker
2 tbsp red wine vinegar (2 cups for the traditional method)
1 cinnamon stick few sprigs of thyme
1 tsp ground cloves pat of butter
1
⁄2 tsp grated nutmeg 1lb 2oz (500g) shallots, peeled and left whole
1 Preheat the slow cooker, if required. Heat 2 tablespoons of the oil in a large Dutch oven over
medium-high heat. Add the meat, season with salt and pepper, and cook for about 6 minutes until
lightly browned. Increase the heat and add the wine and vinegar. Cook for a couple of minutes, then stir
in the cinnamon stick, cloves, nutmeg, and garlic and cook for a further minute.
2 Add the tomatoes and tomato paste and cook for a few minutes. Transfer everything to the slow
cooker, pour in the stock, and add the thyme. Cover with the lid and cook on auto/low for 8 hours.
3 About halfway through the cooking time, heat the remaining oil together with the butter in a
Dutch oven over medium heat. Add the shallots and cook for 6–8 minutes until golden, then add
them to the slow cooker. Taste and season, remove the cinnamon stick and thyme, and serve with
creamy mashed potatoes or baby roasted potatoes with rosemary.
1 Preheat the oven to 350°F (180°C). Heat 2 tablespoons of the oil in a Dutch oven over medium-high
heat. Add the meat, season with salt and pepper, and cook for about 6 minutes until lightly browned.
Increase the heat and add the wine and vinegar. Cook for a couple of minutes, then stir in the cinnamon
stick, cloves, nutmeg, and garlic and cook for a further minute.
2 Add the tomatoes and tomato paste and then add the stock. Bring the sauce to a boil, then throw in
the thyme, cover with the lid, and put in the oven for about 1 hour. Check occasionally that it’s not
drying out, topping up with a little hot water if needed.
3 Heat the remaining oil together with the butter in a Dutch oven over medium heat, add the
shallots and cook for 6–8 minutes until golden, then spoon these into the stew and stir carefully.
Cover and return to the oven. Reduce the temperature to 325°F (160°C) and cook for a further hour.
Check occasionally that it’s not drying out, topping up with a little hot water if needed. Taste and
season, remove the cinnamon stick and thyme, and serve with creamy mashed potatoes or baby
roasted potatoes with rosemary.
Stews 123
Lamb works very well with fruit, and the prunes and apple in
this recipe are no exception. If you’re not a fan of prunes, use
dried apricots or dates instead. They add a piquant flavor.
Fruity lamb shanks

SERVES 4 FREEZE UP TO 3 MONTHS

4 lamb shanks 2 bay leaves
1 tbsp all-purpose flour 1 celery root, peeled and chopped into small pieces
1 cup white wine 1 cooking apple, peeled, cored, and diced
1 large onion, sliced 7oz (200g) soft prunes, pitted and left whole
3
salt and freshly ground black pepper ⁄4 cup fresh orange juice
2
3 garlic cloves, finely chopped ⁄3 cup hot vegetable stock for the slow cooker
1 tsp fennel seeds (3 cups for the traditional method)
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium-high heat,
and toss the lamb shanks in the flour. Add the shanks to the pot, one or two at a time, and cook for
about 10 minutes until golden on all sides. Remove and set aside in a bowl. Pour the wine into the pot,
increase the heat, and let it simmer while stirring to remove the bits from the bottom of the pot. Pour
this over the lamb and wipe the pan with paper towels.
2 Heat a little more oil over medium heat, add the onion, and cook for 3–4 minutes until soft. Season
with salt and pepper, then stir in the garlic, fennel seeds, thyme, bay leaves, and celery root, and
cook for about 5 minutes, adding more oil if necessary, until just beginning to turn golden.
3 Add the apple and prunes, season, and cook for 1–2 minutes. Return the lamb and sauce to the pot,
add the orange juice and stock, and bring to a boil. Transfer everything to the slow cooker, cover
with the lid, and cook on auto/low for 8 hours. Serve with creamy mashed potatoes.
1 Preheat the oven to 300°C (150°C). Heat half the oil in a large Dutch oven over medium-high heat,
and toss the lamb shanks in the flour. Add the shanks to the pot, one or two at a time, and cook for
about 10 minutes until golden on all sides. Remove and set aside in a bowl. Pour the wine into the pot,
increase the heat, and let it simmer while stirring to remove the bits from the bottom of the pot. Pour
this over the lamb and wipe the pan with paper towels.
2 Heat a little more oil over medium heat, add the onion, and cook for 3–4 minutes until soft. Season
with salt and pepper, then stir in the garlic, fennel seeds, thyme, bay leaves, and celery root, and
cook for about 5 minutes, adding more oil if necessary, until just beginning to turn golden.
3 Add the apple and prunes, season, and cook for 1–2 minutes. Return the lamb and sauce to the pot,
add the orange juice and stock, and bring to a boil. Reduce to a simmer, cover with the lid, and put
in the oven for 3–31⁄2 hours until the lamb is falling off the bone. Check occasionally that it’s not drying
out, topping up with a little hot water if needed. Serve with creamy mashed potatoes.
124 Stews
Pear makes the perfect partner to venison and is tasty served with
steamed Savoy cabbage with butter and black pepper. You could
use beef instead of venison, cooking it for the same length of time.
Venison stew with pears

2 tsp black peppercorns, crushed 21⁄4lb (1kg) stewing venison (leg or shoulder),
2 tsp juniper berries, crushed fat trimmed and cut into 11⁄2in (4cm) cubes
4 shallots, roughly chopped 3 tbsp vegetable oil
1
2 garlic cloves, peeled and left whole ⁄4 cup all-purpose flour
2 onions, quartered 13⁄4 cups hot beef stock for the slow cooker
2 carrots, peeled and roughly sliced (21⁄2 cups for the traditional method)
1 bouquet garni salt and freshly ground black pepper
2 tbsp red wine vinegar 4 ripe pears, peeled, cored, and chopped
13⁄4 cups dry red wine for the slow cooker 3 tbsp red currant jelly

1 To make the marinade, put the spices, vegetables, bouquet garni, vinegar, and wine in a pan and
bring to a boil, then simmer for about 2 minutes. Transfer to a shallow dish and leave to cool. Add
the venison, stir to coat evenly, cover, and refrigerate for 6–8 hours, turning occasionally.
2 Preheat the slow cooker, if required. Remove the venison and pat dry. Strain the marinade, reserving
the bouquet garni, vegetables, and marinade separately. Heat half the oil in a large Dutch oven over
high heat, add the venison (in batches and with extra oil, if necessary) and cook for 3–5 minutes until
brown all over. Transfer to a bowl. Heat the remaining oil over medium heat, add the reserved
vegetables, and cook, stirring, for 5–7 minutes until they start to brown. Add the flour and cook, stirring,
for 3–5 minutes until it has been absorbed. Stir in the marinade, venison, bouquet garni, stock, and
seasoning. Transfer to the slow cooker, cover, and cook on auto/low for 6–8 hours or on high for
3–4 hours. Stir in the pears and red currant jelly for the last 20 minutes of cooking.
traditional method PREP 30 MINS, PLUS MARINATING COOK 1½–1¾ HRS
1 To make the marinade, put the spices, vegetables, bouquet garni, vinegar, and wine in a pan and
bring to a boil, then simmer for about 2 minutes. Transfer to a shallow dish and leave to cool. Add
the venison, stir to coat evenly, cover, and refrigerate for 6–8 hours, turning occasionally.
2 Preheat the oven to 350°F (180°C). Remove the venison and pat dry. Strain the marinade, reserving
the bouquet garni, vegetables, and marinade separately. Heat half the oil in a large Dutch oven over
high heat, add the venison (in batches and with extra oil, if necessary) and cook for 3–5 minutes until
brown all over. Transfer to a bowl. Heat the remaining oil over medium heat, add the reserved
vegetables, and cook, stirring, for 5–7 minutes until they start to brown. Add the flour and cook, stirring,
for 3–5 minutes until it has been absorbed. Stir in the marinade, venison, bouquet garni, stock, and
seasoning. Cover and cook in the oven for 11⁄4–11⁄2 hours until tender. Stir in the pears and red currant
jelly and cook for 6–8 minutes until the pears are tender.
Stews 125
This colonial American dish uses lots of Southern ingredients,

such as smoked ham, beans, corn, and chile—although it was
originally made with squirrel!
American Brunswick stew

4 chicken thighs with bones in 7oz (200g) thawed frozen or canned corn
21⁄4lb (1kg) ham hock salt and freshly ground black pepper
1 tbsp dark soft brown sugar 1 cup fresh or thawed frozen lima or fava beans
1 bouquet garni 13oz (375g) potatoes, peeled and chopped
1 onion, chopped into chunks
3 celery stalks, trimmed and thinly sliced 1 tsp dried chile flakes
1 Preheat the slow cooker, if required. Put the chicken and ham hock in the slow cooker and add
the sugar, bouquet garni, onion, celery, tomatoes, corn, and salt and pepper. Pour in water to cover.
Cover with the lid and cook on auto/low for 6–8 hours. Add the lima beans for the last hour of cooking.
2 Meanwhile, put the potatoes in a saucepan of salted water. Bring to a boil, cover, and simmer for
15–20 minutes until tender. Drain, mash until very smooth, and set aside.
3 Stir in the chile flakes into the slow cooker for the last 10 minutes of cooking. Lift out the ham and
chicken and pull the meat from the bones of both, in large pieces, using a knife and fork. Discard
the skin and fat, shred the meat into chunky bits, and stir it back into the stew. Stir the mashed
potatoes into the stew. Discard the bouquet garni and taste, adding salt and pepper if needed.
1 Put the chicken in a large Dutch oven with the ham hock and pour in enough water to cover. Add
the sugar and bouquet garni. Bring to a boil and skim well with a slotted spoon. Cover and simmer
gently until the chicken joints are almost tender when pierced; it will take about 1 hour. Lift out the
chicken with a slotted spoon and reserve. Remove the pot from the heat and set aside. Bring the
cooking liquid in the pot back to a boil. Add the onion, celery, and tomatoes and simmer, stirring often,
for 20–30 minutes. Make sure the heat is gentle; the liquid should be barely bubbling. Add the corn and
simmer for 10 minutes longer.
2 Put the potatoes in a saucepan of salted water. Bring to a boil, cover, and simmer for 15–20 minutes,
until tender. Drain and mash until smooth (an old-fashioned potato ricer can make potatoes really
smooth). Stir the potatoes, chile flakes, and beans into the stew and season to taste. The heat of the chile
will mellow, if you are cooking this dish in advance. Return the chicken to the stew and simmer, stirring
often, for about 15 minutes more, or until the meats and vegetables are tender.
3 Lift out the ham. Using a fork and knife, pull the meat from the bones in large pieces, discarding
the skin and fat. Shred the meat into chunky bits and stir it back into the stew. The sauce should
be thick, but if it is too sticky (which it may be, depending on the potatoes you used), add a little more
water to thin it out. Discard the bouquet garni and taste, adding salt and pepper if needed.
126 Stews
There is plenty of vibrant color and a lot of heat in this vegetable

dish. This is good on its own or with plain boiled rice and, to
change it up, you may wish to add some chorizo or chicken.
Jamaican corn stew

SERVES 4–6
2 tbsp olive oil 3 sweet potatoes, peeled and diced

3
2 onions, finely chopped ⁄4 cup yellow split peas
1
salt and freshly ground black pepper ⁄2 cup hot vegetable stock for the slow cooker
3 garlic cloves, finely chopped (1 cup for the traditional method)
1 tsp cayenne pepper 14oz (400ml) can coconut milk
3 corn cobs, cut into slices about small handful of thyme
1
⁄2in (1cm) thick 1 Scotch bonnet chile, left whole
2 red bell peppers, seeded and roughly chopped

1 Preheat the slow cooker, if required. Heat the oil in a large, heavy Dutch oven over medium heat,
add the onions, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the
garlic and cayenne pepper, and cook for 1 minute. Add the corn, peppers, and sweet potatoes and turn
so it is all coated evenly. Then stir in the split peas and a little of the stock.
2 Transfer the mixture to the slow cooker. Pour in the coconut milk and the remaining stock. Add
seasoning, the thyme, and the Scotch bonnet, then stir, cover with the lid, and cook on auto/low
for 6–8 hours or on high for 3–4 hours.
3 Remove the Scotch bonnet, taste, and season as required. Ladle into warmed bowls and serve with
rice and some lime wedges on the side.
traditional method PREP 20 MINS COOK 1½–2 HRS
onions, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and
cayenne pepper, and cook for 1 minute. Add the corn, peppers, and sweet potatoes and turn so it is all
coated evenly. Then stir in the split peas and a little of the stock.
2 Bring to a boil, then add the remaining stock and coconut milk. Bring back to a boil, reduce to a
simmer, season, and add the thyme and the Scotch bonnet. Cover and put in the oven to cook
for 11⁄2–2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
3 Remove the Scotch bonnet, taste, and season as required. Ladle into warmed bowls and serve with
rice and some lime wedges on the side.
128 Stews
A medley of earthy mushrooms and potatoes makes this

vegetarian dish a really hearty supper. Portabella mushrooms are
especially meaty in texture so cut them into substantial chunks.
Mixed mushroom stew

1 tbsp olive oil 6 tomatoes, roughly chopped

1 onion, finely chopped 1 tbsp tomato paste
salt and freshly ground black pepper 1 cup hot vegetable stock for the slow cooker
6oz (175g) cremini mushrooms, grated (13⁄4 cups for the traditional method)
1lb (450g) white mushrooms, thickly sliced 3 potatoes, peeled and chopped into
1 sprig of rosemary bite-sized pieces
3 garlic cloves, finely chopped pinch of dried chile flakes
4 portabella mushrooms, roughly chopped small bunch of curly parsley, finely chopped
1 tbsp sherry vinegar 2 tbsp Parmesan cheese, grated (optional)
1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat,
add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the
grated cremini mushrooms and cook for 5 minutes until they start to release their juices.
2 Throw in the white mushrooms, rosemary, garlic, and portabella mushrooms, and stir. Add the
sherry vinegar and allow the sauce to bubble for 1 minute, then add the tomatoes and tomato
paste. Cook on a gentle heat for 5 minutes, stirring occasionally, then transfer everything to the slow
cooker. Add the stock and potatoes, season and cover with the lid, and then cook on high for 3–4 hours.
3 Taste and season as needed, remove the rosemary, then stir in the chile flakes and parsley. Ladle
into warmed bowls and serve with the grated Parmesan cheese, if using, and some chunky bread.
until soft. Season with salt and pepper, then add the grated cremini mushrooms and cook for
5 minutes until they start to release their juices.
2 Throw in the white mushrooms, rosemary, garlic, and portabella mushrooms, and stir. Add the
sherry vinegar and allow the sauce to bubble for 1 minute, then add the tomatoes and tomato
paste. Cook on a gentle heat for 5 minutes, stirring occasionally, then add the stock and bring to a boil.
Reduce the heat to a simmer and cook, uncovered, on a low heat for 40–45 minutes.
3 Stir in the potatoes for the last 20 minutes of cooking, and cook until tender. Taste and season as
needed, remove the rosemary, then stir in the chile flakes and parsley. Ladle into warmed bowls and
serve with the grated Parmesan cheese, if using, and some chunky bread.
Stews 129
Puy lentils add texture to this dish as they hold their shape well
when cooked. Add a little chili powder, if you wish, and use
butternut squash if pumpkin isn’t available or out of season.
Sweet and sour pumpkin stew

2 tbsp olive oil 1 pumpkin or large butternut squash, peeled,

1 onion, finely chopped seeded, and chopped into chunky pieces
salt and freshly ground black pepper (about 1lb 2oz/500g prepared weight)
3 garlic cloves, finely chopped 13⁄4 cups hot vegetable stock for the slow cooker
1 carrot, peeled and finely diced (3 cups for the traditional method)
3
2 celery stalks, finely diced ⁄4 cup Puy lentils, rinsed and picked over for
2 bay leaves any stones
1
⁄4 cup red wine vinegar bunch of mint leaves, roughly chopped
pinch of demerara sugar pumpkin seeds, to serve

the onion, and cook for 3–4 minutes until soft. Season well with salt and pepper, then stir in the
garlic, carrot, celery, and bay leaves, and cook for a further 5 minutes until soft.
2 Increase the heat, add the vinegar, and let it bubble for a minute, then stir in the sugar and
pumpkin. Turn to coat well and add a little stock before cooking on high for a minute. Then
stir in the lentils.
3 Transfer everything to the slow cooker, stir in the stock, cover with the lid, and cook on auto/low
for 8 hours or on high for 4 hours. Taste and season, if needed, and remove the bay leaf. Stir in
the mint, then serve on a bed of rice with some pumpkin seeds scattered over.
until soft. Season well with salt and pepper, then stir in the garlic, carrot, celery, and bay leaves,
and cook for a further 5 minutes until soft.
2 Increase the heat, add the vinegar, and let it bubble for a minute, then stir in the sugar and
pumpkin. Turn to coat well and add a little stock before cooking on high for a minute. Stir in the
lentils, add the remaining stock, and bring to a boil.
3 Partially cover with the lid, reduce the heat, and simmer gently for about 45 minutes or until the
lentils are soft. Top up with hot water if the stew is becoming too dry. Taste and season, if needed,
and remove the bay leaf. Stir in the mint, then serve on a bed of rice with some pumpkin seeds.
130 Stews
Except for squid, seafood doesn’t take kindly to slow cooking, so

make the stew base first and add the fish at the last minute. For
ease of preparation, you could always make this the day before.
Seafood stew
2 tbsp olive oil, plus extra for drizzling 1 tbsp tomato paste
1 onion, finely chopped 14oz (400g) can chopped tomatoes
2 celery stalks, finely chopped 2 cups hot fish stock for the slow cooker
1 tbsp dried oregano 21⁄4lb (1kg) mussels, scrubbed and debearded
1 fennel bulb, trimmed and roughly chopped (discard any that do not close when tapped)
1lb (450g) cleaned squid, sliced into 1⁄2in (1cm) rings 9oz (250g) raw shelled king prawns
11⁄2 cups dry white wine 12oz (350g) sea bass filet (or other white fish such
2 lemons, zest peeled into strips using a as haddock), skinned and cut into chunky pieces
vegetable peeler few sprigs of flat-leaf parsley, finely chopped
in the slow cooker PREP 20–30 MINS COOK 15 MINS PRECOOKING; HIGH 3–4 HRS
the onion and celery, and cook for about 5 minutes until soft. Season with salt and pepper, then stir
in the oregano and fennel and cook for a further 5 minutes.
2 Add the squid and cook over low heat for a few minutes, stirring occasionally, then stir in the wine,
and bring to a boil for 5 minutes. Stir in the strips of lemon zest and tomato paste, season well, and
then add the canned tomatoes and stock. Transfer everything to the slow cooker, cover with the lid, and
cook on high for 3–4 hours.
3 For the last 10 minutes of cooking, add the mussels, prawns, and sea bass, cover, and cook until
the mussels have opened (discard any that do not open) and the fish is opaque and cooked
through. Taste and season as needed. Ladle into deep, warmed bowls and serve with rice, couscous,
or quinoa, a drizzle of olive oil, and a sprinkling of parsley.
traditional method PREP 20–30 MINS COOK 1½ HRS
onion and celery, and cook for about 5 minutes until soft. Season with salt and pepper, then stir in
the oregano and fennel and cook for a further 5 minutes.
2 Add the squid and cook over low heat for a few minutes, stirring occasionally, then stir in the wine,
and bring to a boil for 5 minutes. Stir in the strips of lemon zest and tomato paste, season well, and
then add the canned tomatoes and stock. Bring back to a boil, reduce to a simmer, cover, and put in the
oven for 1 hour, topping up with hot stock if needed.
3 Add the mussels, prawns, and sea bass to the pot, cover with the lid once more, and put back in the
oven for 5 minutes or until the mussels have opened (discard any that do not open) and the fish is
opaque and cooked through. Taste and season as needed. Ladle into deep, warmed bowls and serve with
rice, couscous, or quinoa, a drizzle of olive oil, and a sprinkling of parsley.
132 Stews
Monkfish is the ideal fish to use in this robust stew as it holds

its texture well. Its firm flesh also makes it good to serve to
meat lovers as it has a particularly “meaty” quality about it.
Monkfish and green chile stew

SERVES 6 FREEZE UP TO 1 MONTH HEALTHY
1 tbsp olive oil 1 cup hot vegetable stock for the slow cooker
1 onion, finely chopped (2 cups for the traditional method)
salt and freshly ground black pepper about 1lb 2oz (500g) potatoes, peeled and
3 garlic cloves, finely chopped chopped into bite-sized cubes
2 green chilies, seeded and finely chopped 6oz (175g) green beans, trimmed and chopped
3 celery stalks, finely chopped about 2lb (900g) monkfish tails, cut into
pinch of paprika chunky pieces
1
⁄2 cup red wine about 4 packed cups spinach leaves,
14oz (400g) can chopped tomatoes roughly chopped

add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the
garlic, chilies, and celery and cook for 5 more minutes until the celery softens.
2 Add the paprika and toss everything together, then increase the heat, add the wine, and let it
bubble for a minute. Add in the tomatoes and stir. Transfer everything to the slow cooker, add
salt and pepper, and pour in the stock. Then stir in the potatoes and beans.
3 Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the fish and
spinach for the last 15 minutes of cooking and cook until the fish is opaque and cooked through.
Taste and season as needed, then ladle into warmed bowls. Serve with crusty bread and a squeeze of
lemon juice.
1 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4
minutes until soft. Season with salt and pepper, then stir in the garlic, chilies, and celery and
cook for 5 more minutes until the celery softens.
2 Add the paprika and toss everything together, then increase the heat, add the wine, and let it
bubble for a minute. Add in the tomatoes and stock and bring to a boil. Reduce to a simmer and
cook, partially covered with the lid, for about 45 minutes, stirring occasionally, and topping up with a
little hot water if needed.
3 Add the potatoes, beans, and monkfish, pushing them all down so they are covered in the sauce,
and simmer, uncovered, for a further 15 minutes until the potatoes are soft and the fish is opaque
and cooked through. Stir in the spinach and cook for 1–2 minutes until it wilts. Taste and season as
needed, then ladle into warmed bowls. Serve with crusty bread and a squeeze of lemon juice.
Stews 133
Squid transforms when it is cooked slowly. It defies all rubbery

associations and becomes wonderfully tender. This tomato-based
stew is richly spiced with smoky chorizo.
Squid stew
1 tbsp olive oil 1 cup red wine

salt and freshly ground black pepper 11⁄2 cups hot vegetable stock for the slow cooker
1 bay leaf (2 cups for the traditional method)
few sprigs of thyme 14oz (400g) can butter beans, drained
3 garlic cloves, sliced handful of curly parsley, very finely chopped
2 red chilies, seeded and sliced into thin strips
7oz (200g) dried chorizo, sliced
21⁄2lb (1.1kg) squid (about 1lb 10oz/750g
prepared weight), cleaned and cut into rings
(and tentacles, if you wish)

onion, and season with salt and pepper. Add the bay leaf and thyme, and cook gently for about
6 minutes until the onions are soft.
2 Stir in the garlic, chilies, and chorizo and cook for a few minutes. Then add the squid (in batches,
if necessary) and cook for a few more minutes until the squid starts to color slightly. Increase the
heat and pour in the wine. Let it bubble for 1–2 minutes, then transfer everything to the slow cooker.
Stir in the tomatoes, stock, butter beans, and seasoning. Cover with the lid and cook on auto/low for
6–8 hours or on high for 3–4 hours.
3 Taste and season if needed, remove the bay leaf and thyme, and stir in the parsley. Ladle into
warmed bowls and serve with crusty bread.
onion, and season with salt and pepper. Add the bay leaf and thyme, and cook gently for about
6 minutes until the onions are soft.
2 Stir in the garlic, chilies, and chorizo and cook for a few minutes. Then add the squid (in batches,
if necessary) and cook for a few more minutes until the squid starts to color slightly. Increase the
heat and pour in the wine. Let it bubble for 1–2 minutes, then add the tomatoes and stock, and bring
to a boil.
3 Add in the butter beans and stir, then add the seasoning, cover with the lid, and put in the oven for
1–11⁄2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
Taste and season if needed, remove the bay leaf and thyme, and stir in the parsley. Ladle into warmed
bowls and serve with crusty bread.
134 Stews
Originally nothing more than a humble fisherman’s stew using the

remains of the day’s catch, bouillabaisse has evolved into one of
the great Provençal dishes. The rouille has a fine garlic kick to it.
Bouillabaisse
SERVES 4
1
⁄4 cup olive oil salt and freshly ground black pepper
1 onion, thinly sliced 21⁄2lb (1.1kg) mixed white and oily fish and
2 leeks, trimmed and thinly sliced shellfish, heads and bones removed, and cut,
1 small fennel bulb, thinly sliced if needed, into bite-sized pieces
2–3 garlic cloves, finely chopped 2 tbsp Pernod
4 tomatoes, skinned, seeded, and chopped 8 thin slices day-old French bread, toasted, to serve
1 tbsp tomato paste
1 cup dry white wine FOR THE ROUILLE
2 cups hot fish stock for the slow cooker 1 cup mayonnaise
(51⁄2 cups for the traditional method) 1 bird’s-eye chile, seeded and roughly chopped
pinch of saffron threads 4 garlic cloves, roughly chopped
strip of orange zest 1 tbsp tomato paste
1 bouquet garni pinch of salt
1 To make the rouille, put all the ingredients in a food processor and blend until smooth. Transfer to
a bowl, cover with plastic wrap, and chill until required.
2 Preheat the slow cooker, if required. Heat the oil in a large heavy-based saucepan over medium heat.
Add the onion, leeks, fennel, and garlic and cook, stirring, for 5–8 minutes until the vegetables are
softened. Stir in the tomatoes, tomato paste, and wine and bring to a boil. Transfer everything to the slow
cooker, add the stock, saffron, orange zest, and bouquet garni and season with salt and pepper. Cover with
the lid and cook on high for 2–3 hours. Add the fish for the last 10 minutes of cooking. Remove the orange
zest and bouquet garni. Stir in the Pernod and season, if needed. To serve, spread each piece of toast with
rouille and put 2 slices in the bottom of each bowl. Ladle the stew on top and serve.
1 To make the rouille, put all the ingredients in a food processor and blend until smooth. Transfer to
a bowl, cover with plastic wrap, and chill until required.
2 Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, leeks, fennel, and
garlic, and cook, stirring, for 5–8 minutes until the vegetables are softened. Stir in the tomatoes,
tomato paste, and wine. Add the stock, saffron, orange zest, and bouquet garni, season with salt and
pepper, and bring to a boil. Reduce the heat, partially cover the pan, and simmer for 30 minutes, or until
the stew is reduced slightly, stirring occasionally. Remove the orange zest and bouquet garni from the
soup and add the firm fish. Reduce the heat to low and let the soup simmer for 5 minutes, then add the
delicate fish and simmer for a further 2–3 minutes, or until all the fish is opaque, cooked through, and
flakes easily. Stir in the Pernod, and season if needed. To serve, spread each piece of toast with rouille
and put 2 slices in the bottom of each bowl. Ladle the soup on top and serve.
Stews 135
Often made with beef and the addition of peppers, goulash should
have a fairly thick consistency. Caraway seeds give goulash its
distinctive taste, but be restrained as they can be overpowering.
Pork goulash
2lb (900g) stewing pork, cut into bite-sized pieces 2 tbsp tomato paste
1 tbsp all-purpose flour 2 cups hot vegetable stock for the slow cooker
2 tsp paprika (4 cups for the traditional method)
2 tsp caraway seeds, crushed 4 tomatoes, skinned and roughly chopped
salt and freshly ground black pepper 1 onion, sliced into rings
2 tbsp olive oil handful of curly parsley, finely chopped
1 tbsp cider vinegar

1 Preheat the slow cooker, if required. Toss the meat with the flour, paprika, and caraway seeds, and
season well with salt and pepper. Heat the oil in a large Dutch oven over high heat, add the meat
and cook, stirring occasionally, for 8–10 minutes or until it begins to brown. Add the vinegar and stir
well for a couple of minutes, scraping up all the sticky bits from the bottom of the pot.
2 Add the tomato paste, followed by the stock, and bring to a boil. Transfer everything to the slow
cooker, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours.
3 Stir in the tomatoes, taste, and season again if needed. Top with the onion rings and parsley, and
serve with rice.
1 Toss the meat with the flour, paprika, and caraway seeds, and season well with salt and pepper.
Heat the oil in a large Dutch oven over high heat, add the meat and cook, stirring occasionally, for
8–10 minutes or until it begins to brown. Add the vinegar and stir well for a couple of minutes, scraping
up all the sticky bits from the bottom of the pot.
2 Add the tomato paste, followed by the stock, and bring to a boil. Reduce to a simmer, cover with
the lid, and cook gently for 1 hour. Check occasionally that it’s not drying out, topping up with a
little hot water if needed—the goulash should be fairly thick though.
3 Stir in the tomatoes, taste, and season with salt and pepper again if needed. Top with the onion
rings and parsley, and serve with rice.
136 Stews
Duck legs are very succulent with lots of tasty meat on them.
They can, however, be fatty so the addition of red currant jelly
and raisins helps to balance this. Pine nuts give an added twist.
Duck legs with cabbage,

pine nuts, and raisins
SERVES 4–6
6 duck legs 11⁄2 cups hot chicken stock for the slow cooker
2 red onions, roughly chopped (2 cups for the traditional method)
2 garlic cloves, finely chopped salt and freshly ground black pepper
1
few sprigs of thyme ⁄3 cup raisins
1
1 bay leaf ⁄3 cup pine nuts, toasted
1 tbsp red currant jelly (or cherry preserves) 1 Savoy cabbage, cored and chopped into eighths

AUTO/LOW 6 HRS OR HIGH 3–4 HRS
1 Preheat the slow cooker, if required. Heat a large Dutch oven over medium heat, then add the duck
legs and cook for 15–20 minutes, turning them as you go, until they begin to turn golden. Remove
them from the pot, set aside, and pour off any fat.
2 Add the onions, garlic, thyme, and bay leaf and cook for 5 minutes, then add the red currant jelly
and cook for a few minutes more. Transfer everything to the slow cooker and add the duck legs,
nestling them into the onion mixture, skin-side up. Pour over the stock, season with salt and pepper,
cover with the lid, and cook on auto/low for 6 hours or on high for 3–4 hours.
3 Add the raisins, pine nuts, and cabbage to the slow cooker for the last 1 hour of cooking. Discard
the bay leaf, taste, and adjust the seasoning. Serve with creamy mashed potatoes and some chile
jelly on the side.
1 Preheat the oven to 350°F (180°C). Heat a large Dutch oven over medium heat, then add the duck
legs and cook for 15–20 minutes, turning them as you go, until they begin to turn golden. Remove
them from the pot, set aside, and pour off any fat.
2 Add the onions, garlic, thyme, and bay leaf and cook for 5 minutes, then add the red currant jelly
and cook for a few minutes more. Return the duck legs to the pot and nestle them into the onion
mixture, skin-side up. Pour in the stock, bring to a boil, and then reduce to a simmer. Season with salt
and pepper, cover with the lid, and put in the oven for 2 hours. Check occasionally that it’s not drying
out, topping up with a little hot water if needed.
3 Add the raisins, pine nuts, and cabbage to the pot for the last 30 minutes of cooking. Discard the
bay leaf, taste, and adjust the seasoning. Serve with creamy mashed potatoes and some chile jelly
on the side.
138 Stews
Red cabbage is transformed when slow cooked, becoming sweet

and tender. Add a handful of golden raisins, if you wish, for extra
flavor, and serve with couscous or sausages for a simple supper.
Red cabbage with cider

SERVES 4 HEALTHY
1
⁄2 red onion, sliced 1 tsp five-spice powder
1 large red cabbage (weighing about 21⁄4lb/1kg), salt and freshly ground black pepper
3
cored and shredded ⁄4 cup dry cider for the slow cooker
1 apple, cored (but not peeled) and finely chopped (1 cup for the traditional method)
in the slow cooker PREP 15 MINS COOK AUTO/LOW 8 HRS OR HIGH 4 HRS
1 Preheat the slow cooker, if required. Put the onion, cabbage, apple, and five-spice powder into
the slow cooker and season well with salt and pepper. Mix everything together.
2 Pour in the cider and stir, then cover with the lid and cook on auto/low for 8 hours or on high
for 4 hours. Taste and season as needed.
1 Put the onion, cabbage, apple, and five-spice powder into a large Dutch oven, and season well
with salt and pepper. Mix everything together.
2 Pour in the cider and stir, then cover with the lid and cook on a low heat for 1–11⁄2 hours, stirring
occasionally. Taste and season as needed.
Stews 139
The venison is marinated in red wine to tenderize the meat—the

longer you can leave it to marinate, the better. You could switch
the venison to beef if you prefer.
Venison stew
2 cups red wine 1oz (30g) dried porcini mushrooms, soaked in

3 tbsp olive oil warm water for 30 minutes
1 tbsp crushed juniper berries coarsely chopped zest of 1 orange
2 sprigs of rosemary 13⁄4 cups hot vegetable stock for the slow cooker
21⁄2lb (1.1kg) boneless venison, chopped small (3 cups for the traditional method)
2 tbsp flour, seasoned with salt and pepper pat of butter
1 onion, roughly chopped 9oz (250g) cremini mushrooms, halved
7oz (200g) pancetta cubes salt and freshly ground black pepper
AUTO/LOW 8 HRS
1 Preheat the slow cooker, if required. Put the wine, 2 tablespoons of the oil, the juniper berries,
1 sprig of rosemary, and the venison in a large bowl. Ensure the meat is immersed in the wine,
cover, and marinate for 1 hour or overnight, if possible. Drain the meat, reserve the liquid and rosemary.
2 Heat the remaining oil in a large Dutch oven over medium-high heat, and toss the venison in the
flour. Cook in batches for about 5 minutes until golden on all sides. Remove and set aside. Reduce
the heat to medium, add the onion and pancetta, and cook for about 5 minutes until the pancetta
begins to color. Drain the porcini and strain the juice. Add the mushrooms and a little of the juice to
the pot with the orange zest, wine marinade, and rosemary. Bring to a boil.
3 Transfer everything, including the venison, to the slow cooker and pour in the stock. Heat the
butter in a frying pan, add the cremini mushrooms, and cook for a few minutes until golden, then
stir into the slow cooker. Cover with the lid, and cook on auto/low for 8 hours. Taste and season as
needed. Ladle into shallow bowls and serve with polenta.
traditional method PREP 15 MINS, PLUS MARINATING COOK 1¾–2¼ HRS
1 Put the wine, 2 tablespoons of the oil, the juniper berries, 1 sprig of rosemary, and the venison in
a large bowl. Ensure the meat is immersed in the wine, cover, and leave to marinate for 1 hour or
overnight, if possible. Drain the meat, reserving the liquid and rosemary.
2 Heat the remaining olive oil in a large Dutch oven over medium-high heat, and toss the venison in
the flour. Cook in batches for about 5 minutes until golden on all sides. Remove and set aside. Reduce
the heat to medium, add the onion and pancetta, and cook for about 5 minutes until the pancetta begins
to color. Drain the porcini and strain the juice. Add the mushrooms and a little of the juice to the pot
with the orange zest, wine marinade, and rosemary. Add the stock and boil. Add the meat, reduce to a
simmer, cover, and cook on low heat for 11⁄2–2 hours until tender. Top up with the reserved porcini juice
or hot water to keep the meat covered. For the last 30 minutes, heat the butter in a frying pan and cook
the cremini mushrooms for a few minutes until golden, then stir into the stew. Taste and season as
needed. Ladle into shallow bowls and serve with polenta.
140 Stews
The delicate flavor of the monkfish is highlighted by white wine,

and the sauce is given a velvety consistency by adding a kneaded
butter and flour paste, known as beurre manié.
Monkfish and white wine stew

5 tbsp butter, at room temperature 1 bay leaf

2 shallots, diced 1 cup dry white wine
2 garlic cloves, finely chopped 11⁄4 cups hot fish stock for the slow cooker
2 leeks, trimmed, cut lengthwise, and chopped (2 cups for the traditional method)
into bite-sized diagonal pieces 1lb 10oz (750g) skinned monkfish filets, membrane
about 1lb (500g) small zucchini, trimmed and removed and cut into bite-sized diagonal pieces
chopped into bite-sized pieces 3 tbsp flour
salt and freshly ground black pepper small bunch of parsley, leaves chopped
9oz (250g) mushrooms, trimmed and quartered
3–5 thyme sprigs, leaves only
1 Preheat the slow cooker, if required. Melt 2 tablespoons of the butter in a large heavy-based
saucepan over medium heat, add the shallots, garlic, leeks, and zucchini, and cook for 3–5 minutes
until soft. Season with salt and pepper, then add the mushrooms, thyme, bay, wine, and stock and bring
to a boil. Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 2–3 hours.
2 Add the monkfish for the last 15 minutes of cooking and stir very gently to combine. Do not stir
too vigorously or the fish may fall apart.
3 Fork together the remaining butter with the flour to form a smooth paste. Add to the slow cooker
for the last 5 minutes of cooking and stir to combine. Discard the bay leaf, stir in half the parsley,
and add salt and pepper, if needed. Serve sprinkled with the remaining parsley.
1 Melt 2 tablespoons of the butter in a large heavy-based saucepan over medium heat, add the
shallots, garlic, leeks, and zucchini, and cook for 3–5 minutes until soft. Season, then add the
mushrooms, thyme, bay, wine, and stock, cover with the lid, and simmer gently for 25–30 minutes.
2 Add the monkfish and stir very gently to combine. Do not stir too vigorously or the fish may fall
apart. Cover the pan, bring back to a boil, and simmer for 3–5 minutes until the fish is opaque and
cooked through.
3 Fork together the remaining butter with the flour to form a smooth paste. Add to the pan, stir to
combine, and simmer for 2 minutes. Discard the bay leaf, stir in half the parsley. Serve sprinkled
with the remaining parsley.
Stews 141
The lamb is tossed in cumin and chile, which lends a gentle touch
of spice to the mixture and the wine adds depth to the sauce. The
trick with this dish is to cook the vegetables separately.
Lamb ratatouille
2 tbsp vegetable oil 11⁄2 cups hot chicken or lamb stock for the slow
1lb 10oz (750g) boneless lamb shoulder, cooker (2 cups for the traditional method)
cut into 1–11⁄2in (2.5–4cm) cubes 3 tbsp olive oil
2 tbsp all-purpose flour 1 large onion, sliced
salt and freshly ground black pepper 3 garlic cloves, finely chopped
1 tsp ground cumin 1 red bell pepper, seeded and sliced
1 tsp dried chile flakes 1 green bell pepper, seeded and sliced
1 cup red wine 1 eggplant, chopped into 1in (2.5cm) chunks

1 Preheat the slow cooker, if required. Heat the vegetable oil in a large Dutch oven over high heat.
In a bowl, toss the lamb with the flour, seasoning, cumin, and chile flakes. Add the meat to the
pot (in batches, if necessary) and cook for 3–5 minutes, stirring occasionally, until evenly browned.
2 Pour in the wine, increase the heat, and let it bubble for a minute, then add the tomatoes and the
stock and bring to a boil. Transfer everything to the slow cooker, cover with the lid, and cook on
auto/low for 6–8 hours or on high for 3–4 hours.
3 Meanwhile, heat the olive oil in a large heavy-based saucepan over medium heat, add the onion
and garlic, and cook for 3–5 minutes until soft. Stir in the bell peppers and cook for 2–3 minutes,
then add the eggplant and cook for about 10 minutes, stirring, until just tender. Stir these into the slow
cooker for the last hour of cooking. Serve with rice.
traditional method PREP 20 MINS COOK 2–2¼ HRS
1 Heat the vegetable oil in a large Dutch oven over high heat. In a bowl, toss the lamb with the flour,
seasoning, cumin, and chile flakes. Add the meat to the pot (in batches, if necessary) and cook
for 3–5 minutes, stirring occasionally, until evenly browned.
2 Pour in the wine, increase the heat, and let it bubble for a minute, then add the tomatoes and the
stock and bring to a boil. Reduce the heat and simmer, partially covered, for 11⁄4 hours.
3 Meanwhile, heat the olive oil in a large heavy-based saucepan over medium heat, add the onion
and garlic, and cook for 3–5 minutes until soft. Stir in the bell peppers and cook for 2–3 minutes,
then add the eggplant and cook for about 10 minutes, stirring, until just tender. Stir these into the pot,
top up with a little hot water if too dry, and cook, uncovered, for a further 15 minutes. Serve with rice.
142 Stews
Tender beef with robust kale is a great combination. The chile

hint is subtle, but just enough to add interest to the dish, while
the anchovies are added to enrich the sauce.
Beef and greens

3–4 tbsp olive oil 8 salted anchovies

23⁄4lb (1.25kg) beef chuck roast, cut into 4 large carrots, peeled and roughly chopped
bite-sized pieces 1 cup red wine
salt and freshly ground black pepper 2 cups hot beef or vegetable stock for
1 tsp paprika the slow cooker (3 cups for the
1 tbsp all-purpose flour traditional method)
2 onions, roughly chopped 4 large potatoes, peeled and roughly chopped
3 garlic cloves, finely chopped 7oz (200g) curly kale, stems trimmed and
1 green chile, seeded and finely chopped leaves roughly chopped
1 Preheat the slow cooker, if required. Heat 1 tbsp of the oil in a large Dutch oven over medium heat.
Season the meat with salt, pepper, and paprika, then toss in the flour. Add the beef to the pot (in
batches and with extra oil, if necessary), and cook for 5–8 minutes until browned all over. Remove with
a slotted spoon and set aside.
2 Add the remaining oil to the pot, add the onions, and cook for 3–4 minutes until soft. Then stir
in the garlic, chile, and anchovies and cook for a minute. Add the carrots and cook for a further
2–3 minutes. Pour in the wine and bring to a boil, stirring and scraping up the bits from the bottom
of the pot.
3 Transfer everything to the slow cooker, add the stock, and then the meat and potatoes. Cover with
the lid and cook on auto/low for 6–8 hours. Add the kale for the last 1 hour of cooking. Serve while
piping hot with some crusty bread.
1 Preheat the oven to 325°F (160°C). Heat 1 tbsp of the oil in a large Dutch oven over medium heat.
Season the meat with salt, pepper, and paprika, then toss in the flour. Add the beef to the pot (in
batches and with extra oil, if necessary), and cook for 5–8 minutes until browned all over. Remove with
a slotted spoon and set aside.
2 Add the remaining oil to the pot, add the onions, and cook for 3–4 minutes until soft. Then stir
in the garlic, chile, and anchovies and cook for a minute. Add the carrots and cook for a further
2–3 minutes.
3 Pour in the wine and bring to a boil, stirring and scraping up the bits from the bottom of the pot.
Pour in the stock and bring back to a boil, then add the meat and potatoes, cover, and put in the
oven for 11⁄2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if
needed. Add the kale and cook for a further hour, again checking that it doesn’t dry out too much.
Serve while piping hot with some crusty bread.
144 Stews
Eggplant and lamb and are a classic combination from the Middle
East, and the paprika adds a fine smoky flavor. The eggplant can
sop up the oil, so keep topping it up.
Smoky eggplant and lamb stew

3–4 tbsp olive oil 3 garlic cloves, finely chopped

2 eggplants, cubed 1 tsp ground cumin
1–2 tsp smoked paprika 14oz (400g) can chickpeas, drained and rinsed
1lb 10oz (750g) middle neck of lamb, 13⁄4 cups hot vegetable stock for the slow cooker |
chopped into large chunks (3 cups for the traditional method)
1 onion, roughly chopped few sprigs of thyme, leaves only
7oz (200g) dried chorizo, diced bunch of mint, leaves roughly chopped
1 tbsp sherry vinegar
1 Preheat the slow cooker, if required. Heat 2 tablespoons of the oil in a large Dutch oven over
medium-high heat, add the eggplant and smoked paprika, and toss to coat. Cook, stirring, and
adding more oil as needed, for 6–8 minutes until the eggplant begins to color. Remove with a slotted
spoon and set aside.
2 Add a drizzle of oil and cook the lamb (in batches, if necessary) for 4–6 minutes until it browns on
all sides. Remove and set aside. Add the onion and chorizo (again, with a little oil, if needed), and
cook for 2 minutes, then add the vinegar. Increase the heat and cook for 2 minutes until the vinegar
has evaporated. Stir to scrape up the bits from the bottom of the pot, then add the garlic and cumin.
3 Return the lamb to the pot, add the chickpeas, and transfer everything to the slow cooker. Pour in
the stock and throw in the thyme, cover with the lid, and cook on auto/low for 6–8 hours. Taste and
season as needed, then remove the thyme, and stir in the mint. Serve with couscous and crusty bread.
1 Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat, add the eggplant and
smoked paprika, and toss to coat. Cook, stirring, and adding more oil as needed, for 6–8 minutes
until the eggplant begins to color. Remove with a slotted spoon and set aside.
2 Add a drizzle of oil and cook the lamb (in batches, if necessary) for 4–6 minutes until it browns on
all sides. Remove and set aside. Add the onion and chorizo (again, with a little oil, if needed), and
cook for 2 minutes, then add the vinegar. Increase the heat and cook for 2 minutes until the vinegar has
evaporated. Stir to scrape up the bits from the bottom of the pot, then add the garlic and cumin.
3 Return the lamb to the pot, add the chickpeas, and pour in the stock. Throw in the thyme and bring
to a boil, then partially cover and cook for 1 hour, checking the liquid level and topping up with hot
water if needed. Stir in the eggplant and cook for a further 30 minutes, then remove the thyme, and stir
in the mint. Serve with couscous and crusty bread.
Stews 145
This is a deep-flavored stew to be served up on cold days. The

anchovies melt into it and the red currant jelly adds a distinctive
sweetness. It is delicious spooned over mashed or baked potatoes.
Beef and anchovy stew

1
⁄4 cup olive oil, plus extra if necessary pinch of ground allspice
pat of butter 1 cup red wine
12 baby onions, peeled 6 anchovy filets in oil, drained and chopped
few sprigs of thyme 1 tbsp small capers
salt and freshly ground black pepper 1 cup hot beef stock for the slow cooker
21⁄2lb (1.1kg) beef chuck roast, cut into chunky cubes (3 cups for the traditional method)
1 tbsp flour, seasoned with salt and pepper 1–2 tbsp red currant or cranberry jelly
2 leeks, trimmed and sliced
1 Preheat the slow cooker, if required. Heat half the oil and the butter in a large Dutch oven over
medium heat, then add the onions, thyme, and salt and pepper. Cook for about 10 minutes until
the onions start to take on some color. Remove with a slotted spoon and set aside. Toss the beef in the
flour. Add the remaining oil to the pot, increase the heat to medium-high, and cook the beef in batches
for a few minutes on each side until browned all over. Remove and set aside. Add a little more oil, stir
in the leeks and allspice, and cook for about 5 minutes. Also remove and set aside.
2 Add the wine and bring to a boil, scraping up the bits from the bottom of the pot. Let it bubble for
a few minutes, then stir in the anchovies, capers, stock, and red currant jelly. Bring to a boil, then
reduce to a simmer and transfer everything to the slow cooker along with the meat, leeks, and onions.
Taste and season if needed, then pour in just enough of the hot stock to cover. Put the lid on and cook
on auto/low for 6–8 hours. Serve while piping hot.
1 Preheat the oven to 325°F (160°C). Heat half the oil and the butter in a large Dutch oven over
medium heat, then add the onions, thyme, and salt and pepper. Cook for about 10 minutes until
the onions start to take on some color. Remove with a slotted spoon and set aside.
2 Toss the beef in the flour. Add the remaining oil to the pot, increase the heat to medium-high, and
cook the beef in batches for a few minutes on each side until browned all over. Remove and set
aside. Add a little more oil, stir in the leeks and allspice, and cook for about 5 minutes. Also remove and
set aside.
3 Add the wine and bring to a boil, scraping up the bits from the bottom of the pot. Let it bubble for
a few minutes, then stir in the anchovies, capers, stock, and red currant jelly. Bring to a boil, then
reduce to a simmer, return the meat, leeks, and onions to the pot, and season again if you wish. Cover
with the lid and cook in the oven for 2–21⁄2 hours until the beef is tender. Check occasionally that it’s not
drying out, topping up with a little hot water, if needed. Serve while piping hot.
146 Stews
Rich and robust, oxtail becomes tender after braising it very

slowly. Prunes are always a tasty addition to a stew because
their sweetness and texture complement the meat.
Braised oxtail with star anise

2 oxtails, about 3lb (1.35kg) each, cut handful of black peppercorns

into bite-sized pieces 1 bay leaf
salt and freshly ground black pepper 8 soft prunes, pitted and chopped
2 tbsp olive oil 2 cups hot beef stock for the slow cooker
2 red onions, sliced (3 cups for the traditional method)
3 garlic cloves, finely chopped 4 clementines or 2 oranges, peeled and
pinch of dried chile flakes sliced into rings
11⁄2 cups red wine small bunch of curly parsley leaves,
4 star anise finely chopped
1 Preheat the slow cooker, if required. Season the oxtail with salt and pepper. Heat half the oil in a
large Dutch oven over medium heat, then add the meat in batches, and fry for 8–10 minutes until
browned on all sides. Remove from the pot and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes
to soften. Stir through the garlic and chile flakes, then pour in the wine and let it simmer before
adding it to the slow cooker together with the meat, star anise, peppercorns, bay leaf, prunes, and
stock. Cover with the lid and cook on auto/low for 8 hours. Add the clementines for the last 30 minutes
of cooking.
3 Shred the meat from the bone into the slow cooker, and discard the bone, bay leaf, and star anise.
Serve on a bed of pasta with the parsley sprinkled over.
1 Preheat the oven to 300°F (150°C). Season the oxtail with salt and pepper. Heat half the oil in
a large Dutch oven over medium heat, then add the meat in batches, and fry for 8–10 minutes
until browned on all sides. Remove with a slotted spoon and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes
to soften. Stir in the garlic and chile flakes, then pour in the wine and let it simmer for about
5 minutes until slightly reduced. Return the meat to the pot and add the star anise, peppercorns, bay
leaf, and prunes, and pour in just enough stock to cover the meat.
3 Bring to a boil, then reduce to a simmer, add the remaining stock, cover, and put in the oven for
about 3 hours. Check occasionally that it’s not drying out, topping up with a little hot water if
needed. Add the clementines or oranges for the last 30 minutes of cooking and leave the pot uncovered
to allow the liquid to thicken slightly. Stir it occasionally to keep the oxtail moist and coated with the
gravy. When ready, the meat will fall away from the bone. Remove the bone and discard it together with
the bay leaf and star anise. Serve on a bed of pasta with the parsley sprinkled over.
148 Stews
The traditional name for this recipe is Jarret d’agneau, or braised

lamb shanks, and it is the perfect way to cook cheap cuts of
meat—here, lamb shanks are slow cooked in a white wine sauce.
French braised lamb

SERVES 4–6
6–8 lamb shanks, weighing about 1 cup white wine

12oz (375g) each, fat trimmed 1 garlic clove, finely chopped, plus 2 extra to serve
1
⁄4 cup all-purpose flour, seasoned grated zest of 1 orange
with salt and pepper salt and freshly ground black pepper
1
2 tbsp vegetable oil ⁄2 cup hot chicken stock, for both methods
2 tbsp butter 4 plum tomatoes, skinned, seeded, and chopped
1 carrot, peeled and finely sliced 3–5 sprigs of rosemary, leaves chopped
2 onions, finely chopped

1 Preheat the slow cooker, if required. Toss the lamb in the flour, coating it well. Heat the oil and
butter in a large Dutch oven over medium-high heat. Add the lamb shanks (in batches, if
necessary) and cook for 6–8 minutes until browned thoroughly on all sides. Remove and set aside.
Discard all but 2 tbsp of fat from the pot and reduce the temperature to medium. Add the carrot
and onions and cook for about 5 minutes until soft. Add the wine and boil until it has reduced by
half, then stir in the garlic, orange zest, and salt and pepper.
2 Transfer everything to the slow cooker and lay the lamb on top. Pour in the stock, cover with the
lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Finely chop 2 cloves of garlic
and mix with the tomatoes and rosemary. Sprinkle this mixture over the lamb just before serving.
Serve with sautéed potatoes and vegetables of your choice.
1 Heat the oven to 350°F (180°C). Toss the lamb in the flour, coating it well. Heat the oil and butter
in a large Dutch oven over medium-high heat. Add the lamb shanks (in batches, if necessary)
and cook for 6–8 minutes until browned thoroughly on all sides. Remove and set aside. Discard all
but 2 tbsp of fat from the pot and reduce the temperature to medium. Add the carrot and onions,
and cook for about 5 minutes until soft. Add the wine and boil until it has reduced by half, then stir
in the garlic, orange zest, and salt and pepper. Lay the lamb on top.
2 Pour in the stock, cover with the lid, and cook in the oven for about 2–21⁄2 hours until the meat is
very tender when pierced with a fork. Check occasionally that it’s not drying out, topping up with
a little hot water if needed, but at the end of cooking, the sauce should be thick and rich. Finely chop
2 cloves of garlic and mix with the tomatoes and rosemary. Sprinkle this mixture over the lamb just
before serving. Serve with sautéed potatoes and vegetables of your choice.
Stews 149
This is a truly delicious classic. The beef is marinated in all the

aromas of the Mediterranean—oranges, red wine, and herbs—
before being very slowly braised with lots of black olives.
Provençal daube of beef

21⁄4lb (1kg) braising steak, cut into 11⁄2in (4cm) cubes FOR THE MARINADE
12oz (350g) smoked bacon, cut into lardons zest of 1 orange, cut in wide strips
14oz (400g) can whole tomatoes 2 garlic cloves, finely chopped
2 onions, sliced 2 cups red wine
2 carrots, peeled and sliced 2 bay leaves
6oz (175g) mushrooms, trimmed and sliced 3–4 sprigs each of rosemary, thyme,
7oz (200g) pitted black olives and parsley
1 cup hot beef stock, for both methods 10 peppercorns
freshly ground black pepper
in the slow cooker PREP 15 MINS, PLUS MARINATING COOK AUTO/LOW 6–8 HRS
OR HIGH 3–4 HRS
1 For the marinade, combine all the ingredients in a non-metallic bowl. Add the beef and mix well,
cover with plastic wrap and refrigerate, turning occasionally, for 8–12 hours.
2 Preheat the slow cooker, if required. Remove the beef from the marinade, pat dry on paper towels,
and set aside. Strain the marinade. Reserve the liquid and tie the flavoring ingredients in a piece
of cheesecloth. Spread the bacon on the bottom of the slow cooker and cover with the beef.
3 Layer the tomatoes and onions on top, then the carrots, mushrooms, and olives. Pour in the
strained marinade and stock, and season with pepper. Add the bag of flavorings. Cover with the
lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Discard the flavoring bag, taste, and
add seasoning, if needed. Serve with sautéed zucchini and mashed potatoes.
traditional method PREP 15 MINS, PLUS MARINATING COOK 3½–4 HRS
1 For the marinade, combine all the ingredients in a non-metallic bowl. Add the beef and mix well,
cover with plastic wrap and refrigerate, turning occasionally, for 8–12 hours.
2 Preheat the oven to 300°F (150°C). Remove the beef from the marinade, pat dry on paper towels,
and set aside. Strain the marinade. Reserve the liquid and tie the flavoring ingredients in a piece
of cheesecloth. Spread the bacon on the bottom of a Dutch oven and cover with the beef.
3 Layer the tomatoes and onions on top, then the carrots, mushrooms, and olives. Pour in the
strained marinade and stock, and season with pepper. Add the bag of flavorings. Bring to a boil,
then cover with the lid, and cook in the oven for 31⁄2–4 hours until the beef is tender enough to crush
in your fingers. Check occasionally that it’s not drying out, topping up with a little hot water if
needed. Discard the flavoring bag, taste, and add seasoning if needed. Serve with sautéed
zucchini and mashed potatoes.
150 Stews
These rounds of pork are stuffed with a delicate mix of celery,

pecan nuts, and sage, then cooked in white wine and stock. It
would be delicious served with applesauce or cranberry sauce.
Stuffed pork chops

SERVES 4
1
⁄4 cup butter 21⁄4lb (1kg) boneless pork tenderloin, excess fat
1 large onion, finely chopped trimmed and cut across into four 11⁄2in (4cm) chops
1 celery stalk, finely chopped 2 tbsp olive oil
4 sage leaves, finely chopped 1 cup white wine
3
⁄4 cup pecan nut halves, finely chopped about 1 cup hot vegetable stock for the slow cooker
salt and freshly ground black pepper (about 11⁄4 cups for the traditional method)

1 Preheat the slow cooker, if required. To make the stuffing, heat half the butter in a large Dutch oven
over medium heat, add the onion, celery, and sage and cook for 5–7 minutes until soft. Remove
from the heat, add three-quarters of the pecan nuts, season with salt and pepper, and stir to combine.
Remove and set aside to cool.
2 Using a boning knife, make a deep slit in the side of each pork chop to form a pocket. Season the
chops inside and out, then spoon the stuffing into each pocket, packing it in well. Secure the
opening in each chop with a toothpick. Heat the oil and remaining butter in the pot over medium-high
heat, then add the chops, stuffed-side up, and brown thoroughly for 3–5 minutes, without turning and
in batches, if necessary. Pour in the wine and bring to a boil. Transfer everything to the slow cooker and
pour in enough stock to come halfway up the chops. Cover with the lid and cook on auto/low for 6–8
hours or on high for 3–4 hours. Remove the toothpick before serving, sprinkle the remaining chopped
nuts over the dish, and serve with some Savoy cabbage and roasted potatoes.
1 Preheat the oven to 350°F (180°C). To make the stuffing, heat half the butter in a large Dutch oven
over medium heat, add the onion, celery, and sage and cook for 5–7 minutes until soft. Remove
from the heat, add three-quarters of the pecan nuts, season with salt and pepper, and stir to combine.
Remove and set aside to cool.
2 Using a boning knife, make a deep slit in the side of each pork chop to form a pocket. Season the
chops inside and out, then spoon the stuffing into each pocket, packing it in well. Secure the
opening in each chop with a toothpick. Heat the oil and remaining butter in the pot over medium-high
heat, then add the chops, stuffed-side up and brown thoroughly for 3–5 minutes, without turning and
in batches, if necessary. Pour in the wine and bring to a boil, then pour in enough stock to come halfway
up the chops. Cover and cook in the oven for 1–11⁄4 hours, turning once, until the chops are tender. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Remove the toothpick
before serving, sprinkle the remaining chopped nuts over the dish, and serve with some Savoy cabbage
and roasted potatoes.
Stews 151
Warming and satisfying, it’s difficult to beat a traditional beef

stew. For a tasty twist, Stilton is added to the dumplings, which
also melts slightly into the deliciously rich ale and beef sauce.
Beef stew with Stilton dumplings

2 tbsp olive oil, plus extra as needed 9oz (250g) button mushrooms
21⁄2lb (1.1kg) chuck steak, cut into chunky pieces 11⁄2 cups light ale
1 tbsp flour, seasoned with salt and pepper 11⁄2 cups hot beef stock for the slow cooker
1 large onion, finely chopped (3 cups for the traditional method)
pinch of sugar sprig of rosemary
1 tbsp tomato paste 1 cup self-rising flour
1
1 tbsp Worcestershire sauce ⁄2 cup vegetable shortening
salt and freshly ground black pepper 51⁄2oz (150g) Stilton cheese, crumbled
3 carrots, peeled and roughly chopped

1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over high heat and toss
the meat in the flour. Add in batches to the pot and cook for about 10 minutes until browned all
over. Remove and set aside. Heat the remaining oil, reduce the heat to medium, and cook the onion
for 3–4 minutes until soft. Add the sugar, tomato paste, Worcestershire sauce, and seasoning and cook
for 1–2 minutes. Stir in the carrots and mushrooms. Increase the heat, add the ale, and boil for a few
minutes for the alcohol to evaporate. Transfer everything to the slow cooker, add the meat with stock
to cover, then add the rosemary. Cover and cook on auto/low for 8 hours or on high for 4 hours.
2 Meanwhile, mix together the self-rising flour, shortening, and seasoning. Add in a little water and
mix to a soft dough. Add the Stilton and mix with your hands, then roll into small balls. Add to the
slow cooker for the last 45 minutes of cooking on auto/low (last 30 minutes if on high) and push them
down a little into the liquid. Remove the rosemary and serve in warmed bowls with mashed potatoes.
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over high heat and toss
the meat in the flour. Add in batches to the pot and cook for about 10 minutes until browned all
over. Remove and set aside. Heat the remaining oil, reduce the heat to medium, and cook the onion
for 3–4 minutes until soft. Add the sugar, tomato paste, Worcestershire sauce, and seasoning and cook
for 1–2 minutes. Stir in the carrots and mushrooms. Increase the heat, add the ale, and boil for a few
minutes for the alcohol to evaporate. Then add the meat and stock and bring back to a boil. Reduce to
a simmer, add in the rosemary, cover with the lid and put in the oven for 2 hours. Check occasionally
that it’s not drying out, topping up with a little hot water if needed.
2 Meanwhile, mix together the self-rising flour, shortening, and seasoning. Add in a little water and
mix to a soft dough. Add the Stilton and mix with your hands, then roll into small balls. Add to the
stew and push them down a little into the liquid. Cover again and put back in the oven for another 20
minutes, then remove the lid and cook for a further 10 minutes until browned. Remove the rosemary
and serve in warmed bowls with mashed potatoes.
152 Stews
Here is a light stew that is best served during the spring when lamb
is particularly full of flavor. Fava beans and dill complement each
other perfectly—and, of course, the meat.
Lamb with artichokes,

fava beans, and dill
23⁄4lb (1.25kg) lamb shoulder, with bones, 13⁄4 cups hot vegetable stock for the slow cooker
trimmed and cut into bite-sized pieces (3 cups for the traditional method)
salt and freshly ground black pepper few sprigs of rosemary
2 tbsp olive oil grated zest of 1⁄2 lemon and juice of 1 lemon
2 onions, roughly chopped 11⁄2lb (675g) antipasti artichoke hearts, drained
3 carrots, peeled and roughly chopped heaping 1⁄2 cup frozen or fresh fava beans
1 tbsp all-purpose flour bunch of dill, finely chopped
1
⁄2 cup dry white wine

1 Preheat the slow cooker, if required. Season the meat with salt and pepper. Heat half the oil in a
large Dutch oven over high heat, add the lamb (in batches, if necessary), and cook for 6–8 minutes
until no longer pink. Remove from the pot and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes until
soft. Season with salt and pepper, add the carrots, and cook for a further 5 minutes. Sprinkle over
the flour, stir, and cook for a couple of minutes. Then add the wine, increase the heat, and cook the
sauce for a minute.
3 Transfer everything to the slow cooker, including the lamb. Pour in the stock and add the rosemary,
lemon juice and zest, artichokes, and fava beans. Cover and cook on auto/low for 6–8 hours or on
high for 3–4 hours. Taste and season as required, and add the dill to taste. Serve with crusty bread.
1 Preheat the oven to 350°F (180°C). Season the meat with salt and pepper. Heat half the oil in a large
Dutch oven over high heat, add the lamb (in batches, if necessary), and cook for 6–8 minutes until
no longer pink. Remove from the pot and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onions, and cook for 3–4 minutes until
soft. Season with salt and pepper, add the carrots, and cook for a further 5 minutes. Sprinkle over
the flour, stir, and cook for a couple of minutes. Add the wine, increase the heat, and cook the sauce for
a minute.
3 Pour in the stock and add the rosemary, lemon juice and zest, and lamb. Bring to a boil, reduce to
a simmer, cover, and put in the oven for 1 hour. Check occasionally that it’s not drying out, topping
up with a little hot water if needed. Stir in the artichokes and fava beans and cook for a further 30
minutes. Taste and season as required, and add the dill to taste. Serve with crusty bread.
Casseroles,
cassoulets,
& meatballs
156 Casseroles, cassoulets, and meatballs
A robust dish that will hit the spot on cold days and fill you up.
The lentils become soft and tender and, because they are cooked
for so long, they are flavored by the sausages.
Lentil and sausage casserole


8 Italian sweet sausages, roughly chopped 1 cup Puy lentils or brown lentils, rinsed and
1 onion, finely chopped picked over for any stones
3
2 carrots, peeled and finely diced ⁄4 cup red wine
freshly ground black pepper 2 cups hot chicken stock for the slow cooker
5oz (140g) dried chorizo, diced 1 red chile, left whole
3 sprigs of rosemary splash of extra virgin olive oil, to serve
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over high heat, add
the sausages, and cook for a few minutes until they begin to turn golden. Remove from the pot
and set aside.
2 Add the remaining oil, stir in the onion and carrot, and turn to coat. Season with pepper and leave
to cook for a few minutes, stirring occasionally. Add the garlic, chorizo, and herbs, give it all a stir,
then return the sausages to the pot and stir in the lentils. Add the wine, bring to a boil, and cook for a
minute. Transfer everything to the slow cooker, add the chicken stock and chile, cover with the lid, and
cook on auto/low for 6–8 hours.
3 Taste and season, if necessary, remove the whole chile, then ladle into warmed bowls and serve
with a splash of extra virgin olive oil and some crusty bread.
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over high heat, add the
sausages, and cook for a few minutes until they begin to turn golden. Remove from the pot
and set aside.
2 Add the remaining oil, stir in the onion and carrot, and turn to coat. Season with pepper and leave
to cook for a few minutes, stirring occasionally. Add the garlic, chorizo, and herbs, give it all a
stir, then return the sausages to the pot and stir in the lentils. Add the wine, bring to a boil, and cook
for a minute.
3 Pour in the stock, bring to a boil, then reduce to a simmer. Add the chile, cover with the lid, and put
in the oven for 11⁄2 hours. Check occasionally that it’s not drying out, topping up with a little hot
water if needed. Taste and season, if necessary, remove the whole chile, then ladle into warmed bowls
and serve with a splash of extra virgin olive oil and some crusty bread.
Look for ready-diced packs of game meat, which cut down on

preparation time. Cider, carrot, and parsnip lend a sweetness to
this dish and the fennel seeds add a welcome touch of aniseed.
Autumn game casserole

2 tbsp olive oil 2 tbsp all-purpose flour

about 1lb (500g) boneless, skinless game, 1 cup dry cider or apple juice
such as venison or rabbit, or boneless 1 cup hot chicken stock, for both methods
chicken thighs, cut into bite-sized cubes 9oz (250g) cremini mushrooms, thickly sliced
1
1 onion, chopped ⁄2 tsp fennel seeds
1 carrot, peeled and chopped salt and freshly ground black pepper
1 parsnip, peeled and chopped small handful of flat-leaf parsley, chopped (optional)
1 fennel bulb, diced, fronds reserved

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium-high heat and
cook the meat, stirring occasionally, for 3–4 minutes until lightly browned. Remove and set aside.
2 Lower the heat to medium, add the onion, carrot, parsnip, and fennel to the pot and cook, stirring
occasionally, for 4–5 minutes until lightly colored. Sprinkle in the flour and gradually stir in the
cider and stock. Add the mushrooms and fennel seeds, then bring to a boil. Transfer everything to the
slow cooker, including the meat, season well with salt and pepper, and cover with the lid. Cook on auto/
low for 6–8 hours or on high for 2–3 hours. Sprinkle the finished dish with the reserved fennel fronds or
chopped parsley and serve hot with some creamy mashed potatoes.
1 Preheat the oven to 325°C (160°C). Heat the oil in a large Dutch oven over medium-high heat and
cook the meat, stirring occasionally, for 3–4 minutes until lightly browned. Remove and set aside.
2 Lower the heat to medium, add the onion, carrot, parsnip, and fennel to the pot and cook, stirring
occasionally, for 4–5 minutes until lightly colored. Sprinkle in the flour and gradually stir in the
cider and stock. Add the mushrooms and fennel seeds, then return the meat, season well with salt and
pepper, and bring to a boil. Cover tightly with the lid and put in the oven for about 11⁄4 hours, or until
the meat and vegetables are tender. Sprinkle the finished dish with the reserved fennel fronds or
chopped parsley and serve hot with some creamy mashed potatoes.
Casseroles, cassoulets, and meatballs 159
Try using a Normandy cider for this dish, for an authentic flavor.
Crème fraîche can be used in place of the cream. Stir in a handful
of walnuts at the end to add flavor.
Pork Normandy
SERVES 4–6
2 tbsp olive oil 1 tbsp chopped rosemary leaves

pat of butter 2 Granny Smith apples, peeled, cored, and
2lb (900g) lean pork, cut into bite-sized pieces roughly chopped
2 onions, finely chopped 1 cup dry cider
2 tbsp Dijon mustard 1 cup hot light chicken stock,
4 garlic cloves, finely chopped for both methods
4 celery stalks, finely chopped 1 cup heavy cream
3 carrots, peeled and finely chopped 1 tsp black peppercorns

1 Preheat the slow cooker, if required. Heat the oil and butter in a large Dutch oven over medium
heat, add the pork (in batches, if necessary), and cook for about 10 minutes, stirring occasionally,
until golden brown on all sides. Remove and set aside.
2 Reduce the heat to low, add the onions, and cook for about 5 minutes until soft. Stir in the mustard,
garlic, celery, carrots, and rosemary, and cook, stirring often, for about 10 minutes until tender. Add
the apples and cook for a further 5 minutes.
3 Pour in the cider, increase the heat, and boil for a couple of minutes while the alcohol evaporates.
Transfer everything to the slow cooker, including the pork, and pour in the stock. Cover with the lid
and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the cream and peppercorns for the
last 20 minutes of cooking. Serve with fluffy rice or creamy mashed potatoes.
1 Preheat the oven to 350°F (180°C). Heat the oil and butter in a large Dutch oven over medium heat,
add the pork (in batches, if necessary), and cook for about 10 minutes, stirring occasionally, until
golden brown on all sides. Remove and set aside.
2 Reduce the heat to low, add the onions, and cook for about 5 minutes until soft. Stir in the mustard,
garlic, celery, carrots, and rosemary, and cook, stirring often, for about 10 minutes until tender. Add
the apples and cook for a further 5 minutes.
3 Pour in the cider, increase the heat, and boil for a couple of minutes while the alcohol evaporates.
Return the pork to the pot and pour in the stock and cream. Stir in the peppercorns, bring to a boil,
cover with the lid, and put in the oven for 1 hour, or until the sauce has reduced and the pork is tender.
Serve with fluffy rice or creamy mashed potatoes.
In this classic French casserole, long, slow braising ensures the

meat becomes tender, cooked as it is in red wine. Traditionally,
the French use red Burgundy wine, but it’s not obligatory.
Boeuf bourguignon
6oz (175g) sliced bacon, chopped 4oz (115g) button mushrooms

1–2 tbsp olive oil 1 bay leaf
2lb (900g) chuck steak, cut into 11⁄2in (4cm) cubes 1 tsp dried herbes de Provence
12 small shallots, peeled and left whole salt and freshly ground black pepper
1
1 tbsp all-purpose flour ⁄4 cup chopped flat-leaf parsley
11⁄4 cups red wine
1 cup hot beef stock for the slow cooker
1 Preheat the slow cooker, if required. Fry the bacon in a large Dutch oven over medium heat until
lightly browned. Drain on paper towels, then set aside and keep warm. Depending on how much fat
is left from the bacon, add a little oil to the pot, if necessary, so you have 2–3 tablespoons, and increase
the heat to high. Fry the beef (in batches, if necessary) for 8–10 minutes until browned all over. Remove,
set aside, and keep warm. Reduce the heat to medium and fry the shallots for 6–8 minutes and then
remove these too, and set aside with the meat.
2 Stir the flour into the remaining fat in the pot. If the pot is quite dry, mix the flour with a little of
the wine or stock. Pour the remaining wine and stock into the pot and bring to a boil, stirring, until
smooth. Add the mushrooms, bay leaf, and dried herbs. Add seasoning and then transfer everything
to the slow cooker, including the bacon, beef, and shallots. Cover with the lid and cook on auto/low
for 6–8 hours. Sprinkle with the chopped parsley, remove the bay leaf, and serve with mashed potatoes,
baby carrots, and a green vegetable such as broccoli or green beans.
1 Preheat the oven to 325°F (160°C). Fry the bacon in a large Dutch oven over medium heat until
lightly browned. Drain on paper towels, then set aside and keep warm. Depending on how much fat
is left from the bacon, add a little oil to the pot, if necessary, so you have 2–3 tablespoons, and increase
the heat to high. Fry the beef (in batches, if necessary) for 8–10 minutes until browned all over. Remove,
set aside, and keep warm. Reduce the heat to medium and fry the shallots for 6–8 minutes and then
remove these too, and set aside with the meat.
2 Stir the flour into the remaining fat in the pot. If the pot is quite dry mix, the flour with a little
of the wine or stock. Pour the remaining wine and stock into the pot and bring to a boil, stirring,
until smooth. Add the mushrooms, bay leaf, and dried herbs. Add seasoning and return the meat and
shallots to the pot. Cover and cook in the oven for 2 hours, or until the meat is very tender. Check
occasionally that it’s not drying out, topping up with a little hot water if needed.
3 Sprinkle with the chopped parsley, remove the bay leaf, and serve with mashed potatoes, baby
carrots, and a green vegetable such as broccoli or green beans.
The flavor varies with the wine used: a Rhône wine gives a rich
sauce; a Loire wine, a fruitier dish. Start the recipe a day ahead
to allow time for marinating. Serve with new potatoes.
Coq au vin
SERVES 4–6
1 onion, thinly sliced 1 tbsp butter

1 celery stalk, thinly sliced 41⁄2oz (125g) piece of slab bacon, diced
1 carrot, peeled and thinly sliced 18–20 baby onions, peeled
2 garlic cloves, 1 peeled and left whole, 3 tbsp flour
1 finely chopped 2 cups hot chicken stock, for both methods
6 black peppercorns 2 shallots, finely chopped
11⁄2 cups red wine 1 bouquet garni
41⁄2lb (2kg) chicken, jointed into 8 pieces salt and freshly ground black pepper
2 tbsp olive oil 9oz (250g) mushrooms, quartered
1 tbsp vegetable oil

1 For the marinade, put the onion, celery, carrot, whole garlic clove, and peppercorns in a pan. Pour
in the wine and bring to a boil. Simmer for about 5 minutes, then cool and pour into a non-metallic
bowl. Add the chicken and oil, cover, and refrigerate for 12–18 hours, turning the chicken occasionally.
2 Preheat the slow cooker, if required. Remove the chicken from the marinade and dry on paper
towels. Strain the marinade and reserve the liquid and vegetables. Heat the vegetable oil and
butter in a Dutch oven until foaming. Add the bacon, brown it, remove, and set aside. Add the chicken
and cook for 10–15 minutes until brown. Remove and set aside. Discard all but 2 tablespoons of the fat.
Reduce the heat to medium and cook the onions for 3–4 minutes until soft. Add the reserved vegetables
and cook over a very low heat for 5 minutes until soft. Add the flour and cook for 2 minutes until lightly
browned. Stir in the reserved marinade, stock, chopped garlic, shallots, bouquet garni, and seasoning.
Bring to a boil, then transfer to the slow cooker, adding the bacon and chicken. Cover with the lid and
cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the mushrooms with 15 minutes remaining.
1 For the marinade, put the onion, celery, carrot, whole garlic clove, and peppercorns in a pan. Pour
in the wine and bring to a boil. Simmer for about 5 minutes, then cool and pour into a non-metallic
bowl. Add the chicken and oil, cover, and refrigerate for 12–18 hours, turning the chicken occasionally.
2 Remove the chicken from the marinade and dry on paper towels. Strain the marinade and reserve
the liquid and vegetables. Heat the vegetable oil and butter in a Dutch oven until foaming. Add the
bacon, brown it, remove, and set aside. Add the chicken and cook for 10–15 minutes until brown. Remove
and set aside. Discard all but 2 tablespoons of the fat. Reduce the heat to medium and cook the onions
for 3–4 minutes until soft. Add the reserved vegetables and cook over low heat for 5 minutes until soft.
Add the flour and cook for 2 minutes until lightly browned. Stir in the reserved marinade, stock, chopped
garlic, shallots, bouquet garni, and seasoning. Bring to a boil, then return the chicken, cover, and simmer
over low heat for 45–60 minutes until tender. Add the mushrooms with 15 minutes remaining.
This Italian classic is served with a zesty gremolata, and it would

be delicious with a saffron and Parmesan risotto. Ask your butcher
for a hindleg of veal as they are meatier than the front legs.
Osso bucco
SERVES 4–6
1
⁄4 cup all-purpose flour 1 garlic clove, finely chopped
salt and freshly ground black pepper finely grated zest of 1 orange
1
4–6 pieces of veal shin with bones (about 4lb/1.8kg) ⁄2 cup hot chicken or veal stock for
2 tbsp vegetable oil both methods
2 tbsp butter
1 carrot, peeled and thinly sliced FOR THE GREMOLATA
2 onions, finely chopped small bunch of flat-leaf parsley, leaves
1 cup white wine finely chopped
14oz (400g) can Italian plum tomatoes, drained finely grated zest of 1 lemon
and coarsely chopped 1 garlic clove, finely chopped

1 Preheat the slow cooker, if required. Put the flour on a large plate, season with salt and pepper,
and stir to combine. Lightly coat the veal pieces with the seasoned flour. Heat the oil and butter in
a large Dutch oven over medium heat, add the veal pieces (in batches and with extra oil, if necessary),
and brown thoroughly on all sides. Transfer to a plate with a slotted spoon and set aside.
2 Add the carrot and onions and cook, stirring occasionally, until soft. Add the wine and boil until
reduced by half. Stir in the tomatoes, garlic, and orange zest, and add seasoning. Transfer
everything to the slow cooker, then lay the veal on top, and pour in the stock. Cover with the lid and
cook for 6–8 hours on auto/low or on high for 4 hours.
3 For the gremolata, mix the parsley, lemon, and garlic in a small bowl. Put the veal on warmed
plates, spoon the sauce on top and sprinkle with the gremolata.
traditional method PREP 30–35 MINS COOK 1¾–2¼ HRS
1 Preheat the oven to 350°F (180°C). Put the flour on a large plate, season with salt and pepper, and
stir to combine. Lightly coat the veal pieces with the seasoned flour. Heat the oil and butter in a
large Dutch oven over medium heat, add the veal pieces (in batches and with extra oil, if necessary),
and brown thoroughly on all sides. Transfer to a plate with a slotted spoon and set aside.
2 Add the carrot and onions and cook, stirring occasionally, until soft. Add the wine and boil until
reduced by half. Stir in the tomatoes, garlic, and orange zest, and add seasoning. Transfer
everything to the slow cooker, then lay the veal on top, and pour in the stock. Cover with the lid and
put in the oven for 11⁄2–2 hours until very tender. Check occasionally that it’s not drying out, topping
up with a little hot water if needed.
3 For the gremolata, mix the parsley, lemon, and garlic in a small bowl. Put the veal on warmed
plates, spoon the sauce on top and sprinkle with the gremolata.
The vivid flavors of young lamb and baby vegetables marry

perfectly in this springtime stew. Cook the lamb until it is soft
enough to fall from a fork, while only lightly cooking the vegetables.
Navarin of lamb
2 tbsp vegetable oil 9oz (250g) turnips, peeled and quartered

about 1lb (500g) baby onions, peeled and left whole 13oz (375g) tomatoes, skinned, seeded, and
1lb 10oz (750g) boneless lamb shoulder, cut into coarsely chopped
bite-sized pieces 9oz (250g) baby carrots, topped and small
2 tbsp flour, seasoned with salt and pepper ones left whole or halved
1 tbsp tomato paste 1 cup fresh or frozen peas (optional)
2 garlic cloves, finely chopped 9oz (250g) French beans, topped and chopped
1 bouquet garni made with 5–6 parsley sprigs, into 1in (2.5cm) pieces
2–3 thyme sprigs, and 1 bay leaf salt and freshly ground black pepper
about 2 cups hot chicken or lamb stock for the few sprigs of flat-leaf parsley, leaves chopped
slow cooker (21⁄2 cups for the traditional method)
1lb 10oz (750g) small new potatoes, peeled
or scrubbed

the baby onions, and cook for 5–7 minutes until golden. Remove and set aside. Toss the lamb in
the flour and cook (in batches, if necessary) for 5–8 minutes over high heat until browned. Stir in the
tomato paste, garlic, and bouquet garni, pour in enough stock to just cover, and bring to a boil.
2 Transfer to the slow cooker, cover with the lid, and cook on auto/low for 6–8 hours or on high for
3–4 hours. Add the baby onions, potatoes, turnips, tomatoes, and carrots for the last 2 hours of
cooking and top up with a small amount of hot water to cover, if needed. Add the peas, if using, and
beans for the last 15 minutes of cooking until they are just tender. Taste and season with salt and
pepper, if needed. To serve, ladle onto warmed plates and sprinkle over the parsley.
1 Heat the oil in a large Dutch oven over medium heat, add the baby onions, and cook for 5–7
minutes until golden. Remove and set aside. Toss the lamb in the flour and cook (in batches, if
necessary) for 5–8 minutes over high heat until browned. Stir in the tomato paste, garlic, and bouquet
garni, pour in enough stock to just cover, and bring to a boil. Cover with the lid and simmer for 1 hour.
2 Add the baby onions, potatoes, turnips, tomatoes, and carrots. Pour in more stock to almost cover
the meat and vegetables. Cover and simmer for 20–25 minutes until the potatoes are tender to the
point of a knife. Add the peas, if using, and beans and simmer until they are just tender. Be sure not to
cook the navarin for any longer than necessary to cook the vegetables through; they should retain their
fresh crunch and bright colors. Taste and adjust the seasoning, if needed. To serve, ladle onto warmed
plates and sprinkle over the parsley.
This is a classic one-pot French dish in which chicken is simmered

until the meat falls off the bone. If you can use a fresh chicken
stock for this, all the better.
Chicken fricassée
2 tbsp olive oil 4 waxy potatoes, peeled and chopped into

4 chicken legs, divided into drumstick and small pieces
thigh joints, skin removed 2 tsp finely chopped rosemary leaves
3
2 tbsp flour, seasoned with salt and pepper ⁄4 cup dry white wine
4 shallots, sliced 11⁄2 cups hot chicken stock, for both methods
2 garlic cloves, crushed 1 bay leaf
4oz (115g) button mushrooms, sliced salt and freshly ground black pepper

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium heat. Toss
the chicken pieces in the flour and then cook for 8–10 minutes, turning often, until golden brown.
Remove and set aside.
2 Add the shallots to the pot and cook for 2–3 minutes, stirring often. Stir in the garlic, mushrooms,
potatoes, and rosemary and also cook for 2 minutes.
3 Pour in the wine and bring to a boil, then allow it to simmer and reduce for 1 minute. Transfer
everything to the slow cooker and pour in the stock. Add the chicken and the bay leaf, cover with
the lid, and cook on auto/low for 5–6 hours or on high for 3–4 hours. Discard the bay leaf and adjust
the seasoning, if needed. Serve hot with zucchini or sautéed cabbage.
1 Heat the oil in a large Dutch oven over medium heat. Toss the chicken pieces in the flour and then
cook for 8–10 minutes, turning often, until golden brown. Remove and set aside.
2 Add the shallots to the pot and cook for 2–3 minutes, stirring often. Stir in the garlic, mushrooms,
potatoes, and rosemary and also cook for 2 minutes.
3 Pour in the wine and bring to a boil, then allow it to simmer and reduce for 1 minute. Pour in the
stock, and bring to a boil. Return the chicken to the pot, add the bay leaf, and cover tightly. Reduce
the heat and cook gently for 45 minutes or until the chicken is very tender. Discard the bay leaf and
adjust the seasoning, if needed. Serve hot with zucchini or sautéed cabbage.
This popular Mediterranean dish makes an easy vegetarian

supper. Make ahead so the flavors become well acquainted,
then reheat to serve. Any leftovers are just as good served cold.
Ratatouille
1
⁄4 cup olive oil 1 red bell pepper, seeded and chopped
1 small eggplant, about 8oz (225g), chopped into 1in (2.5cm) pieces
1
into 1in (2.5cm) cubes ⁄2 cup hot vegetable stock, for both methods
1 zucchini, trimmed and sliced 14oz (400g) can chopped tomatoes
1 onion, chopped 2 tsp chopped oregano, plus 2–3 sprigs to serve
1 garlic clove, chopped salt and freshly ground black pepper

1 Preheat the slow cooker, if required. Heat half the oil in a large heavy-based saucepan over medium
heat, add the eggplant, and cook for about 10 minutes until beginning to color. Remove and set
aside. Add the zucchini, with more oil if necessary, and cook for 5–8 minutes until golden. Remove and
set aside. Now add the onion together with any remaining oil, and cook for 4–5 minutes until soft. Stir
in the garlic and peppers and cook for about 5 minutes to soften.
2 Pour in the stock and tomatoes with their juice, stir in the chopped oregano, and bring to a boil.
Transfer to the slow cooker, cover with the lid, and cook on auto/low for 4–5 hours or on high for
2–3 hours. Stir in the eggplant and zucchini for the last 30 minutes of cooking.
3 Taste and add salt and pepper, if needed. Spoon the ratatouille into a warmed serving bowl and top
with the oregano sprigs. Serve with rice, bulgur wheat, or couscous, and sprinkle some grated
cheese over the ratatouille, if you wish.
1 Heat half the oil in a large heavy-based saucepan over medium heat, add the eggplant, and cook
for about 10 minutes until beginning to color. Remove and set aside. Add the zucchini, with more
oil if necessary, and cook for 5–8 minutes until golden. Also remove and set aside. Now add the onion
together with any remaining oil, and cook for 4–5 minutes until soft. Stir in the garlic and peppers and
cook for about 5 minutes to soften.
2 Pour in the stock and tomatoes with their juice, stir in the chopped oregano, and bring to a boil.
Reduce the heat to low and partially cover with the lid. Cook, stirring occasionally, for about
40 minutes, topping up with a little hot water if needed. Stir in the eggplant and zucchini, and simmer
for 10 minutes more.
3 Taste and add salt and pepper, if needed. Spoon the ratatouille into a warmed serving bowl and top
with the oregano sprigs. Serve with rice, bulgur wheat, or couscous, and sprinkle some grated
cheese over the ratatouille, if you wish.
This is a hearty bean and meat dish from southwest France. Use
dried beans if you prefer, but they will need overnight soaking
and boiling for 10 minutes before adding to the casserole.
Cassoulet de Toulouse
1 tbsp olive oil 1 sprig of thyme, plus 1⁄2 tbsp chopped leaves
2 duck legs 1 bay leaf
4 Toulouse sausages salt and freshly ground black pepper
51⁄2oz (150g) piece of pancetta or a whole chorizo 2 tbsp tomato paste
sausage, chopped into small pieces 14oz (400g) can chopped tomatoes
2
1 onion, peeled and finely chopped ⁄3 cup white wine
1
1 carrot, peeled and chopped ⁄2 day-old baguette, crusts removed and torn
4 garlic cloves, crushed into pieces
2 x 14oz (400g) cans navy beans, drained and rinsed 1 tbsp chopped parsley
1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium-high heat
and add the duck legs, skin-side down. Cook each side for 3–6 minutes until golden. Remove and
reserve the duck fat. Add the sausages, cook for 7–8 minutes until browned, then remove and set aside.
Cook the pancetta for 5 minutes and also remove and set aside. Add the onions and carrot, cook over
medium heat for 10 minutes until soft, then cook most of the garlic for 1 minute. Layer the ingredients
in the slow cooker, beginning with half the beans, then the onion, carrot, sausages, pancetta, and duck
legs, followed by the remaining beans, and adding the bay leaf and thyme as you go. Season with salt
and pepper. Mix 11⁄2 cups of hot water with the tomato paste, tomatoes, and wine, then add to the slow
cooker. Cover with the lid and cook on auto/low for 6–8 hours.
2 Put the baguette in a food processor with the remaining garlic. Process into coarse crumbs. Heat
2 tablespoons of the duck fat in a heavy-based saucepan over medium heat and fry the crumbs for
7–8 minutes until golden. Drain on paper towels and stir in the parsley. Sprinkle over the dish and serve.
1 Preheat the oven to 275°F (140°C). Heat the oil in a large Dutch oven over medium-high heat
and add the duck legs, skin-side down. Cook each side for 3–6 minutes until golden. Remove and
reserve the duck fat. Add the sausages, cook for 7–8 minutes until browned, then remove and set aside.
Cook the pancetta for 5 minutes and also remove and set aside. Add the onions and carrot, cook over
medium heat for 10 minutes until soft, then cook most of the garlic for 1 minute. Layer the ingredients
in the pot, beginning with half the beans, then onions, carrot, sausages, pancetta, and duck legs,
followed by the remaining beans, and adding the bay leaf and thyme as you go. Season with salt and
pepper. Mix 3 cups of hot water with the tomato paste, tomatoes, and wine, then add to the pot. Cover
and cook in the oven for 3 hours, adding extra water if required.
2 Put the baguette in a food processor with the remaining garlic. Process into coarse crumbs. Heat
2 tablespoons of the duck fat in a heavy-based saucepan over medium heat and fry the crumbs for
7–8 minutes until golden. Drain on paper towels and stir in the parsley. Sprinkle over the dish and serve.
Dumplings are the perfect addition to a casserole or stew as they

make the dish a complete meal. For variety, add other herbs, such
as thyme or tarragon, to the parsley in the mixture.
Vegetable casserole with dumplings

1 tbsp olive oil 1 tbsp all-purpose flour

1 onion, roughly chopped 2 cups hot vegetable stock for the slow cooker
3 garlic cloves, finely chopped 14oz (400g) can cannellini beans, drained and rinsed
pinch of dried chile flakes few sprigs of rosemary
2 leeks, trimmed and thickly sliced 2 cups self-rising flour
1
3 carrots, peeled and roughly chopped ⁄2 cup shortening
2 celery stalks, roughly chopped 2 tbsp finely chopped flat-leaf parsley

garlic and chile flakes. Add the leeks, carrots, and celery and continue cooking for a further 10 minutes,
stirring occasionally, until softened. Stir in the all-purpose flour, then gradually stir in the stock. Add
the beans and rosemary, and transfer everything to the slow cooker. Cover with the lid and cook on
auto/low for 6–8 hours or on high for 4 hours.
2 About 45 minutes before the end of the cooking time, prepare the dumplings. Mix together the
self-rising flour, shortening, and parsley and season well. Add about 1⁄2 cup cold water to form
a soft, slightly sticky dough, trickling in more water if it seems too dry. Form into 12 balls and drop
them into the stew for the last 30 minutes of cooking. Push them down a little so they are just
immersed and cover with the lid. Remove the rosemary sprigs, ladle the casserole into warmed
bowls, and serve with crusty bread.
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and
chile flakes. Add the leek, carrots, and celery and continue cooking for a further 10 minutes, stirring
occasionally, until softened. Stir in the all-purpose flour, then gradually stir in the stock. Add the beans
and rosemary. Bring to a boil, then reduce to a simmer, cover, and put in the oven for 1 hour, checking
on the liquid level as it cooks and topping up with hot stock if needed.
2 While this is cooking, prepare the dumplings. Mix together the self-rising flour, shortening, and
parsley and season well. Add about 1⁄2 cup cold water to form a soft, slightly sticky dough, trickling
in more water if it seems too dry. Form into 12 balls and drop them into the stew for the last 30 minutes
of cooking. Push them down a little so they are just immersed and cover with the lid. Remove the lid for
the final 10 minutes or until the dumplings are browned. Remove the rosemary sprigs, ladle the casserole
into warmed bowls, and serve with crusty bread.
The all-important ingredient in a carbonnade—a classic Belgian

casserole—is the beer. Here it is topped with slices of French bread
and mustard, which soak into the pot and enhance the gravy.
Beef carbonnade
1 cup Belgian beer or dark brown ale
pat of butter pinch of grated nutmeg
2 tbsp olive oil 1 bouquet garni
21⁄2lb (1.1kg) beef skirt, cut into chunks 2 cups hot beef stock for the slow cooker
1–2 tbsp flour, seasoned with salt and pepper (3 cups for the traditional method)
12 baby shallots, peeled and left whole 1 tbsp Dijon mustard
salt and freshly ground black pepper 1 small French baugette, cut into slices
3 garlic cloves, finely chopped handful of flat-leaf parsley, finely chopped
1 tbsp demerara sugar

1 Preheat the slow cooker, if required. Heat the butter and 1 tablespoon of the oil in a large Dutch
oven over medium-high heat. Toss the meat in the flour, and cook in batches for about 10 minutes
until golden. Remove and set aside. Reduce the temperature, add the remaining oil, and cook the
shallots for 8–10 minutes, stirring so they don’t burn. Add seasoning, garlic, and sugar, and cook for a
few minutes, adding more oil if needed. Remove and set aside.
2 Increase the heat, add the beer, and let it boil for a few minutes. Transfer the beer to the slow
cooker, adding the meat, shallot mixture, nutmeg, and bouquet garni. Pour in the stock so it
just covers the meat, cover with the lid, and cook on auto/low for 8 hours or on high for 4 hours.
3 Spread the mustard over the slices of French bread and place on top of the stew halfway through
the cooking time. Remove the bouquet garni and sprinkle with parsley. Ladle into warmed large
shallow bowls to serve.
1 Preheat the oven to 325°F (160°C). Heat the butter and 1 tablespoon of the oil in a large Dutch oven
over medium-high heat. Toss the meat in the flour, and cook in batches for about 10 minutes until
golden. Remove and set aside. Reduce the temperature, add the remaining oil, and cook the shallots for
8–10 minutes, stirring so they don’t burn. Add seasoning, garlic, and sugar, and cook for a few minutes,
adding more oil if needed. Remove and set aside.
2 Increase the heat, add the beer, and let it boil for a few minutes. Then reduce the heat, return the
meat and shallot mixture to the pot, and add the nutmeg and bouquet garni. Pour in the stock,
cover with the lid, and put the pot in the oven for 2 hours or until the beef is meltingly tender. Check
occasionally that it’s not drying out, topping up with a little hot water if needed.
3 Spread the mustard over the slices of French bread and place on top of the stew. Cover with the lid
and return to the oven for 30 minutes. Uncover and give the topping about 10 minutes to brown.
Remove the bouquet garni and sprinkle with parsley. Ladle into warmed large shallow bowls to serve.
Cooking lamb on the bone in the pot adds lots more flavor to the
dish. If you can’t get hold of lamb shanks, neck of lamb would be
a good alternative, and will take the same length of time to cook.
Lamb shanks with harissa

and shallots
3–4 tbsp olive oil 11⁄2 cups hot chicken or vegetable stock
2 large lamb shanks for the slow cooker (2 cups for the
1 tbsp flour, seasoned with salt and pepper traditional method)
12 shallots, peeled and left whole 1 tbsp harissa paste
1
salt and freshly ground black pepper ⁄2 bunch of flat-leaf parsley, finely chopped
2 garlic cloves, crushed handful of mint, roughly chopped
1
⁄2 cup red lentils, rinsed and picked
over for stones

1 Preheat the slow cooker, if required. Heat 1 tablespoon of the oil in a large Dutch oven over
medium-high heat, and toss the lamb shanks in the flour. Cook the shanks in the oil for 5–6
minutes, turning so they become golden on all sides. Top up with oil as needed. Remove and set aside.
2 Add the remaining oil and reduce the heat to medium. Season the shallots with salt and pepper
and cook, stirring, for 8–10 minutes until they begin to color a little. Stir in the garlic and lentils,
and transfer everything to the slow cooker, including the lamb.
3 Stir in the tomatoes and stock and add the harissa paste. Season, cover with the lid, and cook on
auto/low for 6–8 hours or on high for 4–5 hours until the meat falls off the bone. Shred the meat
off the bone and return to the slow cooker. Add the parsley and mint, and serve with boiled potatoes.
1 Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large Duch oven over medium-
high heat, and toss the lamb shanks in the flour. Cook the shanks in the oil for 5–6 minutes,
turning so they become golden on all sides. Top up with oil as needed. Remove and set aside.
2 Add the remaining oil and reduce the heat to medium. Season the shallots with salt and pepper
and cook, stirring, for 8–10 minutes until they begin to color a little. Stir in the garlic and lentils,
then add in the tomatoes and stock, and bring to a boil. Reduce the heat and stir in the harissa paste,
then return the lamb shanks to the pot.
3 Cover the pot with the lid and put in the oven for 2–21⁄2 hours until the lamb is tender and falling
off the bone. Check occasionally that it’s not drying out, topping up with a little hot water if
needed. Shred the meat off the bone and return to the pot. Add the parsley and mint, and serve with
boiled potatoes.
This is a lighter, vegetarian version of the traditional meaty

cassoulet, featuring creamy navy beans and a crispy, herby
breadcrumb and Parmesan cheese topping.
Pumpkin and parsnip cassoulet

2 tbsp olive oil 1 cup white wine

1 onion, finely chopped few sprigs of thyme
salt and freshly ground black pepper 4 tomatoes, chopped, or a 14oz (400g) can tomatoes
3 garlic cloves, finely chopped 14oz (400g) can navy beans, rinsed and drained
1 tsp ground cloves 11⁄4 cups hot vegetable stock for the slow cooker
2 carrots, peeled and finely chopped (3 cups for the traditional method)
2 celery stalks, finely chopped
1 bay leaf FOR THE TOPPING
1lb (450g) pumpkin (prepared weight), peeled, 1 cup breadcrumbs, lightly toasted
1
seeded, and chopped into bite-sized pieces ⁄4 cup Parmesan cheese, grated
1lb (450g) small parsnips, sliced into rounds 1 tbsp chopped flat-leaf parsley

add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the
garlic, cloves, carrots, celery, and bay leaf and cook, stirring occasionally, on very low heat for 8–10
minutes until it is all soft. Stir in the pumpkin and parsnip and cook for a few minutes more, then
pour in the wine. Increase the heat, stir, and let it bubble for a minute or two. Then add the thyme,
tomatoes, and beans.
2 Transfer everything to the slow cooker, pour in the stock, season with salt and pepper, and stir.
Cover with the lid and cook on auto/low for 8 hours or on high for 4 hours. An hour before the
end of the cooking time, mix the topping ingredients together in a bowl, sprinkle over the top of the
dish, and replace the lid. Ladle into warmed bowls and serve with crusty bread.
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the garlic, cloves,
carrots, celery, and bay leaf and cook, stirring occasionally, on very low heat for 8–10 minutes until it
is all soft. Stir in the pumpkin and parsnip and cook for a few minutes more, then pour in the wine.
Increase the heat, stir, and let it bubble for a minute or two. Then add the thyme, tomatoes, beans,
and stock, and bring to a boil. Reduce to a simmer, season, cover with the lid, and put in the oven
for 40 minutes.
2 Mix together the topping ingredients in a bowl, sprinkle it over the cassoulet and put back in the
oven for 30 minutes. Then remove the lid and cook for about 10 minutes until the topping is
golden. Ladle into warmed bowls and serve with crusty bread.
This is Brazil’s national dish and is made with a variety of meats

that mingle together for a delicious taste. Canned beans are used
for ease but traditionally dried beans would be used.
Feijoada
SERVES 6
2 pig’s feet 2 tbsp olive oil

9oz (250g) smoked pork ribs 10oz (300g) lean pork filet, sliced, or steaks
6oz (175g) slab smoked bacon, left in 1 piece 1 small onion, finely chopped
7oz (200g) can chopped tomatoes 2 garlic cloves, finely chopped
1 tbsp tomato paste 6oz (175g) dried chorizo, chopped into small chunks
1 bay leaf 1 green chile, seeded
salt and freshly ground black pepper 1 orange, cut into wedges, to serve
28oz (800g) can black-eyed peas, drained and rinsed 3 scallions, trimmed and chopped, to serve

1 Preheat the slow cooker, if required. Place the pig’s feet, pork ribs, and bacon in the slow cooker
with the canned tomatoes and their juice, the tomato paste, bay leaf, salt and pepper, and beans.
2 Heat 1 tablespoon of the oil in a large skillet over medium-high heat, and brown the pork filet for
about 5 minutes on each side. Remove and set aside. Add the remaining oil to the pan and cook the
onion and garlic over medium heat for 3–4 minutes until soft. Add the chorizo and chile and cook for a
further 2 minutes. Transfer to the slow cooker, together with the pork filet, for the last 45 minutes of
cooking. To serve, remove the larger pieces of meat and cut into smaller pieces. Squash some of the
beans with the back of a fork and remove the bay leaf. Transfer everything to a serving dish and garnish
with orange wedges and scallions. Serve with plain boiled rice, steamed or fried shredded kale, and
a tomato salsa.
1 Place the pig’s feet, pork ribs, and bacon in a large Dutch oven with the canned tomatoes and their
juice, the tomato paste, bay leaf, and salt and pepper. Add enough cold water to cover, bring to a
boil, skim off any scum, cover, reduce the heat, and simmer for 50 minutes. Stir in the beans (reserving
3 tablespoons) and top up with a little hot water, if needed, to just cover. Continue to cook, covered, over
a low heat for a further 20 minutes.
2 Heat 1 tablespoon of the oil in a heavy-based skillet over medium-high heat, and brown the pork
filet for about 5 minutes on each side. Add to the pot and continue to cook for a further 10 minutes
or until the meats are tender. Wipe out the skillet, add the remaining oil, and cook the onion and
garlic over medium heat for 3–4 minutes until soft. Add the chorizo and chile and cook for a further
2 minutes, stirring. Add the reserved beans to the skillet and squash them with the back of a fork.
Transfer everything to the pot, stir, and cook for a further 10 minutes. To serve, remove the larger pieces
of meat and cut into smaller pieces. Remove the bay leaf and transfer everything to a serving dish.
Garnish with orange wedges and scallions. Serve with plain boiled rice, steamed or fried shredded kale,
and a tomato salsa.
This classic Spanish dish of brown lentils relies on salty bacon,

spicy chorizo, and paprika for its flavor. The lentils benefit from
slow cooking as they become soft, tender, and don’t need soaking.
Spanish lentils
SERVES 4
21⁄2 cups brown lentils, rinsed and picked over salt

for any stones 1 onion, finely chopped
2 bay leaves 21⁄2oz (75g) thickly sliced bacon,
3oz (85g) dried chorizo, sliced cut into strips
2 tbsp olive oil 1 tbsp flour
2 garlic cloves, sliced 1 tsp sweet paprika
1
1 small slice of bread ⁄3 cup hot vegetable stock, for both methods

1 Preheat the slow cooker, if required. Put the lentils in the slow cooker with just enough water to
cover, plus an extra 1⁄2 cup. Stir in the the bay leaves and chorizo, cover with the lid, and cook on
auto/low for 5–6 hours or on high for 3–4 hours.
2 Meanwhile, heat 1 tablespoon of the oil in a heavy-based skillet over medium-low heat and cook
the garlic, stirring, for about 30 seconds until softened but not browned. Remove and set aside.
Add the bread to the pan and cook over medium heat until lightly browned on both sides. Transfer to
a food processor with the garlic and season with salt. Process into coarse crumbs, then set aside.
3 Add the remaining oil to the pan together with the onion and bacon. Cook for 3–4 minutes until
the onion is soft and the bacon is cooked. Stir in the flour and paprika and cook for 1 minute
before adding the stock. Bring to a boil and simmer for 2 minutes, then stir into the lentils for the last
30 minutes of cooking. Stir in the crumb mixture for the last 15 minutes of cooking. Transfer to a
warmed serving dish and serve with crusty bread.
1 Put the lentils into a large saucepan with 31⁄2 cups water, the bay leaves, and chorizo. Bring to a boil,
then simmer for 35–40 minutes or until the lentils are tender.
2 Meanwhile, heat 1 tablespoon of the oil in a heavy-based skillet over medium-low heat and cook
the garlic, stirring, for about 30 seconds until softened but not browned. Remove and set aside.
Add the bread to the pan and cook over medium heat until lightly browned on both sides. Transfer to
a food processor with the garlic and season with salt. Process into coarse crumbs, then set aside. When
the lentils are cooked, drain, then return to the saucepan. Stir in the crumb mixture until combined.
3 Add the remaining oil to the heavy-based skillet together with the onion and bacon. Cook for 3–4
minutes until the onion is soft and the bacon is cooked. Stir in the flour and paprika and cook for
1 minute before adding the stock. Bring to a boil and simmer for 2 minutes, then stir into the lentils. If
necessary, add a little more hot water to moisten the lentils. Transfer to a warmed serving dish and serve
with crusty bread.
This is an intensely flavored dish from France that is well worth

the effort. The fat that the duck legs are cooked in—and this can
be duck or goose fat—can be strained, left to cool, and re-used.
French-style duck and lentils

SERVES 4
4 duck legs heaping 1 cup Puy lentils, rinsed and picked

1lb 2oz (500g) duck fat over for any stones
few sprigs of rosemary 11⁄2 cups hot chicken stock, for both methods
1 tbsp olive oil
1 onion, finely chopped FOR THE MARINADE
salt and freshly ground black pepper 3 tbsp brandy
2 garlic cloves, finely chopped 1 tbsp black peppercorns, crushed
few sprigs of thyme, leaves only 3 garlic cloves, finely chopped
2 carrots, peeled and finely diced pinch of ground cinnamon
1 bay leaf few sprigs of thyme
1 tbsp dry sherry 1 tbsp sea salt
in the slow cooker PREP 15 MINS, COOK HIGH 50 MINS,

PLUS MARINATING THEN AUTO/LOW 3½–4 HRS
1 Put the duck legs in a shallow dish and add all the marinade ingredients. Cover with plastic wrap,
sit a weight on top, and put in the fridge overnight. Preheat the slow cooker, if required. Remove
the duck from the marinade and set aside. Discard the liquid. Put the duck fat in the slow cooker with
the rosemary, cover, and melt on high for about 50 minutes. Add the duck legs, cover with the lid, and
cook on auto/low for 31⁄2–4 hours until the meat is fork tender. Remove the legs and drain off excess fat.
2 Meanwhile, heat the oil in a large heavy-based saucepan over medium heat, add the onion, and
cook for 3–4 minutes until soft. Season, then stir in the garlic, thyme, carrots, and bay leaf. Cook on
low heat for 6–10 minutes, stirring, then increase the heat, add the sherry, and cook for 2 minutes. Stir
in the lentils and then the stock. Bring to a boil, reduce to a simmer, and cook for about 40 minutes or
until the lentils are tender. Top up with more hot water if the lentils start to dry out. Taste and season
as needed, remove the bay leaf and thyme sprigs, and serve with the duck legs.
traditional method PREP 15 MINS, PLUS MARINATING COOK 3¾ HRS
1 Put the duck legs in a shallow dish and add all the marinade ingredients. Cover with plastic wrap,
sit a weight on top, and refrigerate overnight. Preheat the oven to 300°F (150°C), and melt the duck
fat in a large Dutch oven. Transfer the legs to the pot (discard the liquid), ensuring they are covered in
the fat. Throw in the rosemary, cover, and put in the oven for 3 hours or until the meat is fork tender
and the skin crispy. Let the pot cool, remove the legs, and drain off excess fat.
2 Meanwhile, heat the oil in a large heavy-based saucepan over medium heat, add the onion, and
cook for 3–4 minutes until soft. Season, then stir in the garlic, thyme, carrots, and bay leaf. Cook
on low heat for 6–10 minutes, stirring, then increase the heat, add the sherry, and cook for 2 minutes.
Stir in the lentils and then the stock. Bring to a boil, reduce to a simmer, and cook for about 40 minutes
or until the lentils are tender. Top up with more hot water if the lentils start to dry out. Taste and
season as needed, remove the bay leaf and thyme sprigs, and serve with the duck legs.
This is a comforting dish that can be made with chicken or turkey.

The cobbler topping makes it a substantial all-in-one dish that
can be served without any other extras if there isn’t enough time.
Chicken cobbler
3 tbsp olive oil few tarragon leaves

1 onion, finely chopped about 1 cup hot chicken stock for the slow cooker
salt and freshly ground black pepper (11⁄2 cups for the traditional method)
3 garlic cloves, finely chopped about 1 cup all-purpose flour, sifted
3 parsnips, peeled and sliced 3 tbsp butter, at room temperature
1
6 boneless chicken thighs, with skin on ⁄4 cup Cheddar cheese, grated
1 tbsp flour, seasoned with salt and pepper 3–4 tbsp buttermilk
1
⁄2 cup Marsala wine, sherry, or white wine

1 Preheat the slow cooker, if required. Heat 1 tablespoon of the oil in a large Dutch oven over medium
heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in
the garlic and parsnips and cook for a few more minutes until the parsnips take on some color. Remove
the vegetables and set aside. Heat the remaining oil in the pot over a higher heat. Toss the chicken in
the flour and cook, skin-side down, for 8–10 minutes or until golden all over. Pour in the Marsala and
bring to a boil, then return the onion and parsnips to the pot, add the tarragon, and transfer everything
to the slow cooker. Pour in enough stock to cover, season, and cover with the lid. Cook on auto/low for
6–8 hours or on high for 4 hours.
3 Meanwhile, for the cobblers, put the sifted flour in a bowl, season with salt and pepper, then rub in
the butter until it resembles fine breadcrumbs. Stir in the cheese and add the buttermilk to form a
dough. Roll out on a lightly floured surface to 1in (2.5cm) thick and cut out about ten 2in (5cm) diameter
rounds. For the last hour of cooking, place them around the edge of the stew and re-cover.
1 Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large Dutch oven over medium
the garlic and parsnips and cook for a few more minutes until the parsnips take on some color. Remove
the vegetables and set aside. Heat the remaining oil in the pot over a higher heat.
2 Toss the chicken in the flour and cook, skin-side down, for 8–10 minutes, or until golden all over. Pour
in the Marsala and bring to a boil, then return the onion and parsnips to the pot, add the tarragon,
and pour in the stock. Bring to a boil, reduce to a simmer, cover with the lid, and put in the oven for
2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
3 Meanwhile, for the cobblers, put the sifted flour into a bowl, season, then rub in the butter until it
resembles fine breadcrumbs. Stir in the cheese and add the buttermilk to form a dough. Roll out onto
a lightly floured surface to 1in (2.5cm) thick and cut out about ten 2in (5cm) diameter rounds. For the last
30 minutes of cooking, place them around the edge of the stew and return to the oven, uncovered.
Dried fruit works well with a fatty meat such as pork belly, and
it creates a delicious, sweet sauce that cuts through the richness.
The earthiness of celery root is a great addition.
Belly pork and prunes

SERVES 4–6
21⁄2lb (1.1kg) pork belly, cut into bite-sized pieces (3 cups for the traditional method)
3
salt and freshly ground black pepper ⁄4 cup soft prunes, finely chopped
1 onion, finely sliced 6 sage leaves, finely shredded
3 garlic cloves, finely chopped 1lb 5oz (600g) celery root, peeled and chopped
1 tbsp sherry vinegar into bite-sized pieces
1
⁄2 cup white wine
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over high heat and
season the pork belly with salt and pepper. Add the pork (in batches, if necessary), skin-side
down, and cook until it turns golden and begins to crisp a little. Remove and sit the pork on paper
towels to drain.
2 Heat the remaining oil in the pot over medium heat, add the onion, and cook for 3–4 minutes
until soft. Then stir in the garlic and cook for a minute more. Increase the heat and add the
sherry vinegar, letting it simmer for 2–3 minutes. Pour in the wine and continue to boil for a few more
minutes until the alcohol evaporates.
3 Transfer everything to the slow cooker, including the pork. Pour in the stock and stir in the prunes,
sage, and celery root. Cover with the lid and cook on auto/low for 8 hours. Taste and season more
if needed, and serve with creamy mashed potatoes.
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over high heat and season
the pork belly with salt and pepper. Add the pork (in batches, if necessary), skin-side down, and
cook until it turns golden and begins to crisp a little. Remove and sit the pork on paper towels to drain.
2 Heat the remaining oil in the pot over medium heat, add the onion, and cook for 3–4 minutes until
soft. Then stir in the garlic and cook for a minute more. Increase the heat and add the sherry
vinegar, letting it simmer for 2–3 minutes. Pour in the wine and continue to boil for a few more minutes
until the alcohol evaporates.
3 Add the stock and stir to scrape up the bits from the bottom of the pot. Return the pork to the pot
and stir in the prunes, sage, and celery root. Bring back to a boil, cover, and put in the oven for
21⁄2–3 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
Taste and season more if needed, and serve with creamy mashed potatoes.
Here are some hot and spicy melt-in-your-mouth meatballs all

tumbled together and cooked slowly in a zingy tomato sauce.
If you are a fan of spicy food, don’t seed the chilies.
Mexican meatballs
1lb 9oz (700g) ground beef FOR THE SAUCE

1 garlic clove, finely chopped 1 large onion, finely chopped
2 red chilies, seeded and finely chopped 1 garlic clove, finely chopped
1
⁄2 tsp ground cumin 1 red bell pepper, seeded and finely chopped
1
salt and freshly ground black pepper ⁄2 tsp ground coriander
1 large egg, lightly beaten 1 cinnamon stick, broken
2 tbsp fresh white breadcrumbs pinch of dried chile flakes
bunch of cilantro, finely chopped splash of Tabasco sauce
1
2–3 tbsp all-purpose flour ⁄2 tsp superfine sugar
3 tbsp olive oil 2 x 14oz (400g) cans whole tomatoes
2
⁄3 cup hot vegetable stock, for both methods
1 Preheat the slow cooker, if required. Put the ground beef, garlic, chilies, and cumin into a bowl and
season. Combine with your hands, then add the egg, breadcrumbs, and fresh cilantro, and mix well
again. Shape the mixture into about 20 small balls and toss lightly in the flour. Heat 1 tablespoon of the
oil in a large Dutch oven over medium-high heat and cook half the meatballs (in batches and with extra
oil, if necessary) for 6–8 minutes until brown all over. Remove with a slotted spoon and sit on paper towels
to drain. Wipe the pot out with paper towels.
2 To make the sauce, heat the remaining 1 tablespoon of oil in the pot over medium heat, add the
onion, and cook for 3–4 minutes until soft. Stir in the garlic and red bell pepper, and cook for 3
minutes. Transfer the cooked vegetables to the slow cooker along with the remaining ingredients. Add
seasoning, cover with the lid, and cook on auto/low for 6–8 hours. Taste and add more Tabasco sauce, if
needed. Serve with rice and a green salad.
1 Preheat the oven to 350°F (180°C). Put the ground beef, garlic, chilies, and cumin into a bowl and
season. Combine with your hands, then add the egg, breadcrumbs, and fresh cilantro, and mix well
again. Shape the mixture into about 20 small balls and toss lightly in the flour. Heat 1 tablespoon of the
oil in a large Dutch oven over medium-high heat and cook half the meatballs (in batches and with extra
oil, if necessary) for 6–8 minutes until brown all over. Remove with a slotted spoon and sit on paper towels
to drain. Wipe the pot out with paper towels.
2 To make the sauce, heat the remaining 1 tablespoon of oil in the pot over medium heat, add the
onion, and cook for 3–4 minutes until soft. Stir in the garlic and bell pepper and cook for 3 minutes,
then add the remaining ingredients and bring to a boil. Reduce to a simmer and add the meatballs and
stock, pushing the meatballs down so they are immersed in the liquid. Add seasoning, cover, and put in
the oven for 11⁄2–2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if
needed. Taste and add more Tabasco sauce, if needed. Serve with rice and a green salad.
Legend has it that one of Louis XIV’s mistresses created this dish
in an attempt to stay in the king’s good graces. It is delicious, with
its succulent chops between layers of sliced potatoes and onions.
Lamb chops champvallon

SERVES 4
1 tbsp olive oil small bunch of thyme, leaves chopped, plus a few
6–8 lamb loin chops, each 1in (2.5cm) thick, sprigs, to serve
(total weight about 21⁄4lb/1kg), trimmed salt and freshly ground black pepper
of any excess fat 3 garlic cloves, finely chopped
4 onions, thinly sliced about 2 cups hot vegetable stock for the slow cooker
21⁄2lb (1.1kg) baking potatoes, peeled and (about 4 cups for the traditional method)
very thinly sliced
1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over high heat. Add
the chops and cook for 1–2 minutes on each side, until well browned. Remove from the pot
and set aside.
2 Pour off all but about 1 tablespoon of fat from the pot. Add the onions and cook over medium
heat for 3–4 minutes until soft. Transfer to a large bowl.
3 Gently stir the potato slices into the softened onions and thyme leaves and season with salt and
pepper. Spread half the potato mixture at the bottom of the slow cooker, then sprinkle with the
garlic. Arrange the chops on top. Cover with the remaining potato, arranging the slices neatly in rows.
Pour in enough stock to come just to the top of the potatoes. Cover with the lid and cook on auto/low
for 6–8 hours. Serve the chops, potatoes, and onion with a spoonful of the cooking liquid, garnished
with sprigs of thyme.
1 Preheat the oven to 350°F (180°C). Heat the oil in a large Dutch oven over high heat. Add the chops
and cook for 1–2 minutes on each side, until well browned. Remove from the pot and set aside.
2 Pour off all but about 1 tablespoon of fat from the pot. Add the onions and cook over medium
heat for 3–4 minutes until soft. Transfer to a large bowl.
3 Gently stir the potato slices into the softened onions and thyme leaves and season with salt and
pepper. Brush a 9 x 13in (23 x 32cm) baking dish with oil. Spread half the potato mixture on the
dish, then sprinkle with the garlic. Arrange the chops on top. Cover with the remaining potato, arranging
the slices neatly in rows. Pour in enough stock to come just to the top of the potatoes. Bake, uncovered,
for 2 hours, or until the lamb and potatoes are tender when pierced. Serve the chops, potatoes, and
onion with a spoonful of the cooking liquid, garnished with sprigs of thyme.
Full of festive flavors, you could make this stew using leftover
turkey meat if you have some. If you can’t find fresh or frozen
cranberries, use a tablespoon or two of cranberry sauce instead.
Turkey and cranberry casserole

2 large skinless turkey breasts few sprigs of rosemary

salt and freshly ground black pepper 1 tbsp Dijon mustard
2–3 tbsp olive oil 1 cup red wine
4 sausages, sliced 11⁄2 cups hot chicken stock for the slow cooker
1 red onion, finely sliced (2 cups for the traditional method)
3 garlic cloves, finely chopped handful of fresh or frozen cranberries
9oz (250g) cremini mushrooms, quartered 9oz (250g) green beans, trimmed

1 Preheat the slow cooker, if required. Season the turkey breasts with salt and pepper, and heat half
the oil in a large Dutch oven over medium-high heat. Add the turkey to the pot and cook for 6–8
minutes until golden. Remove and set aside.
2 Heat the remaining oil in the Dutch oven and cook the sausage slices for 3–4 minutes until beginning
to color. Push them to one side, add the onion, and cook for 2–3 minutes until soft. Stir in the garlic,
mushrooms, rosemary, and mustard and cook for a minute, then increase the heat and add the wine.
Let the sauce bubble for a minute, then add the stock and bring to a boil.
3 Transfer everything to the slow cooker, including the turkey and cranberries, followed by seasoning
with salt and pepper, and cover with the lid. Cook on auto/low for 6–8 hours or on high for 4 hours.
Add the beans for the last 15 minutes of cooking. Remove the rosemary and the turkey breasts with a
slotted spoon and shred the meat with a fork. Return the meat to the slow cooker and stir in. Serve
with creamy mashed potatoes or boiled potatoes.
1 Preheat the oven to 325°F (160°C). Season the turkey breasts with salt and pepper, and heat half
the oil in a large Dutch oven over medium-high heat. Add the turkey to the pot and cook for
6–8 minutes until golden. Remove and set aside.
2 Heat the remaining oil in the Dutch oven and cook the sausage slices for 3–4 minutes until
beginning to color. Push them to one side, add the onion, and cook for 2–3 minutes until soft. Stir
in the garlic, mushrooms, rosemary, and mustard and cook for a minute, then increase the heat and
add the wine. Let the sauce bubble for a minute, then add the stock and bring to a boil.
3 Return the turkey to the pot, add salt and pepper, and stir in the cranberries. Cover with the lid
and put in the oven for 1–11⁄2 hours. Check occasionally that it’s not drying out, topping up with
a little hot water if needed. Add the beans for the last 15 minutes of cooking. Remove the rosemary
and the turkey breasts with a slotted spoon and shred the meat with a fork. Return the meat to the
pot and stir in. Serve with creamy mashed potatoes or boiled potatoes.
Pork teams wonderfully with fruit. Red cabbage can look very bulky
when first added to the slow cooker or pot, but it soon reduces and
adds a sweet, distinctive flavor to the rest of the dish.
Pork with red cabbage,

pears, and ginger
SERVES 6 HEALTHY
1
1 tbsp olive oil ⁄2 red cabbage, cored and shredded
1 onion, sliced 1 cup white wine
1
⁄2 tsp caraway seeds (2 cups for the traditional method)
2 tsp paprika 3 sweet pears, quartered, cored, and peeled
grated zest of 1 lemon 2in (5cm) piece of fresh ginger, peeled and
few sprigs of thyme finely sliced
21⁄2lb (1.1kg) boneless pork leg, cut into chunks salt and freshly ground black pepper
1 tbsp flour, seasoned with salt and pepper

onion, and cook for 3–4 minutes until soft. Stir in the garlic, caraway seeds, paprika, lemon zest,
and thyme and cook for a minute more.
2 Toss the pork in the flour and add to the pot. Turn to coat, then increase the heat and cook, stirring
occasionally, for 5–8 minutes. Stir in the cabbage, increase the heat, and add the wine, letting it
bubble for a minute.
3 Transfer everything to the slow cooker, add the stock, and stir in the pears and ginger. Cover with
the lid, and cook on auto/low for 8 hours or on high for 4 hours. Taste and season as needed,
remove the thyme, and serve with rice or mashed potatoes.
onion, and cook for 3–4 minutes until soft. Stir in the garlic, caraway seeds, paprika, lemon zest,
and thyme and cook for a minute more.
2 Toss the pork in the flour and add to the pot. Turn to coat, then increase the heat and cook, stirring
occasionally, for 5–8 minutes. Stir in the cabbage, increase the heat, and add the wine, letting it
bubble for a minute. Add the stock, bring to a boil, then reduce to a simmer and add the pears and
ginger to the pot.
3 Cover with the lid and put in the oven for 11⁄2 hours. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. Taste and season as needed, remove the thyme, and
serve with rice or mashed potatoes.
There are numerous versions of the “daube,” but all are cooked
in red wine. Choose a robust wine that you would happily drink.
Throw in a cinnamon stick, if you wish, for a touch of warm spice.
Provençal lamb daube with olives

1 orange, zest peeled in wide strips 14oz (400g) can chopped tomatoes
2 garlic cloves, finely chopped 2 onions, sliced
2 cups red wine 2 carrots, peeled and sliced
2 bay leaves 2 cups mushrooms, trimmed and sliced
3–4 sprigs each of rosemary, thyme, and parsley about 1⁄2 cup pitted green olives
10 peppercorns 1 cup hot beef stock for the slow cooker
2lb (900g) boneless lamb shoulder, cut into cubes (11⁄4 cups for the traditional method)
2 tbsp olive oil
10oz (300g) piece of smoked slab bacon,
cut into 1⁄4in (5mm) lardons
AUTO/LOW 6–8 HRS
1 To make the marinade, combine the orange zest, garlic, wine, bay leaves, herbs, and peppercorns
in a bowl. Add the lamb and mix well. Pour the oil on top and add salt and pepper. Cover and
refrigerate, turning occasionally, and leave to marinate for 2 hours or up to 12 hours if time permits.
2 Preheat the slow cooker, if required. Put the bacon in a large heavy-based pan of water, bring to
a boil, and blanch for 5 minutes. Drain and rinse with cold water. Remove the lamb from the
marinade and dry on paper towels. Strain the marinade, reserving the liquid, bay leaf, and zest.
3 Put the bacon on the bottom of the slow cooker and cover with the lamb. Layer the tomatoes
and onions on top, then the carrots, mushrooms, and olives. Pour in the strained marinade and
stock, season with pepper, and add the bay leaf and zest. Cover with the lid and cook on auto/low for
6–8 hours. Remove the bay leaf and zest, taste, and season if needed. Serve with mashed potatoes.
traditional method PREP 45–50 MINS, PLUS MARINATING COOK 3¾–4¼ HRS
1 To make the marinade, combine the orange zest, garlic, wine, bay leaves, herbs, and peppercorns
in a bowl. Add the lamb and mix well. Pour the oil on top and add salt and pepper. Cover and
refrigerate, turning occasionally, and leave to marinate for 2 hours or up to 12 hours if time permits.
2 Preheat the oven to 300°F (150°C). Put the bacon in a large heavy-based pan of water, bring to
a boil, and blanch for 5 minutes. Drain and rinse with cold water. Remove the lamb from the
marinade and dry on paper towels. Strain the marinade, reserving the liquid, bay leaf, and zest.
3 Put the bacon on the bottom of a large Dutch oven and cover with the lamb. Layer the tomatoes
and onions on top, then the carrots, mushrooms, and olives. Pour in the strained marinade and
stock, season with pepper, and add the bay leaf and zest. Bring to a boil, cover with the lid, and put in
the oven for 31⁄2–4 hours. Check occasionally that it’s not drying out, topping up with a little hot water
if needed. Remove the bay leaf and zest, taste, and season if needed. Serve with mashed potatoes.
Sweet Madeira wine adds a wonderful flavor to the sauce in this

dish, and wide noodles are the perfect accompaniment. If you
don’t have any chicken stock to hand, use water instead.
Duck with turnips and apricots

4 duck breasts 1 bouquet garni, made with 5–6 parsley sprigs,

salt and freshly ground black pepper 2–3 thyme sprigs, and 1 bay leaf
1 tbsp vegetable oil 2 shallots, finely chopped
1 tbsp butter 12–16 pickling onions, peeled and left whole
2 tbsp all-purpose flour about 1lb (500g) turnips, peeled and roughly chopped
3
⁄4 cup dry white wine 1 tsp granulated sugar
1
2 cups hot chicken stock, plus more ⁄4 cup Madeira wine
if needed, for both methods about 3⁄4 cup ready-to-eat dried apricots

1 Preheat the slow cooker, if required. Season the duck. Heat the oil and butter in a large Dutch oven
over low heat and add the duck, skin-side down. Cook for 20–25 minutes until browned and the
fat has rendered. Turn over and cook for only about 5 minutes until browned. Remove and set aside,
draining and reserving the duck fat. Heat 2–3 tablespoons of the duck fat in the pot. Add the flour and
cook, stirring constantly, for 1–2 minutes until lightly browned but not burnt. Stir in the white wine,
stock, bouquet garni, shallots, and seasoning, and bring to a boil. Transfer everything to the slow cooker,
including the duck, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours.
2 Meanwhile, heat 1–2 tablespoons duck fat in the pot over medium heat. Add the onions, turnips,
sugar, and seasoning and cook, stirring occasionally, for 5–7 minutes, until the vegetables are
browned and begin to caramelize. Add to the slow cooker together with the Madeira wine and apricots
for the last 11⁄2 hours of cooking. Skim off any fat from the surface, remove the bouquet garni, taste,
and add salt and pepper, if needed. Serve on warmed plates on a bed of wide noodles.
1 Preheat the oven to 350°F (180°C). Season the duck. Heat the oil and butter in a large Dutch oven
over low heat and add the duck, skin-side down. Cook for 20–25 minutes until browned and the
fat has rendered. Turn over and cook for only about 5 minutes until browned. Remove and set aside,
draining and reserving the duck fat. Heat 2–3 tablespoons of the duck fat in the pot. Add the flour and
cook, stirring constantly, for 1–2 minutes until lightly browned but not burnt. Stir in the white wine,
stock, bouquet garni, shallots, and salt and pepper, and bring to a boil. Return the duck, cover with the
lid, and put in the oven for 40–45 minutes.
2 Meanwhile, heat 1–2 tablespoons duck fat in a heavy-based saucepan over medium heat. Add the
onions, turnips, sugar, and salt and pepper and cook, stirring occasionally, for 5–7 minutes, until
the vegetables are browned and begin to caramelize. Add to the pot with the Madeira wine and apricots,
and top up with hot water if necessary. Cover with the lid and return to the oven for 20–25 minutes,
until the duck and vegetables are tender. Skim off any fat from the surface, remove the bouquet garni,
taste, and add salt and pepper, if needed. Serve on warmed plates on a bed of wide noodles.
Ordinary ground lamb is transformed into a Middle Eastern

favorite, packed with herbs, spices, and zesty flavors and
served in a colorful tomato and sweet pepper sauce.
Lebanese meatballs
SERVES 6–8
11⁄2lb (675g) lean ground lamb 2 eggs

2 onions, finely chopped 6 tbsp all-purpose flour
1
handful of cilantro, finely chopped ⁄4 cup olive oil
handful of flat-leaf parsley, finely chopped 4 potatoes, peeled and chopped into bite-sized pieces
2 tsp paprika 1 red bell pepper, seeded and sliced
grated zest and juice of 1 lemon 1 yellow bell pepper, seeded and sliced
2 tbsp tomato paste 2 x 14oz (400g) cans chopped tomatoes
1
⁄4 cup pine nuts 1 tsp fennel seeds, crushed

1 Preheat the slow cooker, if required. Put the lamb, onions, garlic, cilantro, parsley, paprika, lemon
zest and juice, tomato paste, pine nuts, eggs, and flour in a mixing bowl, and season well with salt
and pepper. Mix thoroughly, then mash together with your hands to form a chunky paste. Roughly
shape into small balls—you should get about 32 meatballs in all.
2 Heat 3 tablespoons of the oil in a large Dutch oven. Cook the meatballs in batches for 6–8 minutes
each, turning frequently to ensure they brown all over. As each batch is cooked, remove and set
aside. Wipe out the pot with paper towels, add the potatoes and peppers together with the remaining
oil, and cook over high heat, turning frequently, for about 10 minutes until becoming golden brown. Add
the tomatoes and fennel seeds, stir to combine, then season as needed. Transfer to the slow cooker, add
the meatballs, and turn to coat with the sauce. Cover with the lid and cook on auto/low for 6–8 hours or
on high for 3–4 hours. Serve with crusty bread and a green salad.
1 Preheat the oven to 300°F (150°C). Put the lamb, onions, garlic, cilantro, parsley, paprika, lemon zest
and juice, tomato paste, pine nuts, eggs, and flour in a mixing bowl, and season well with salt and
pepper. Mix thoroughly, then mash together with your hands to form a chunky paste. Roughly shape
into small balls—you should get about 32 meatballs in all.
2 Heat 3 tablespoons of the oil in a large Dutch oven. Cook the meatballs in batches for 6–8 minutes
each, turning frequently to ensure they brown all over. As each batch is cooked, remove and set
aside. Wipe out the pot with paper towels, add the potatoes and peppers together with the remaining
oil, and cook over high heat, turning frequently, for about 10 minutes until becoming golden brown.
Add the tomatoes and fennel seeds, stir to combine, then season as needed. Return the meatballs to
the pot and stir well to coat with the sauce. Cover with the lid and put in the oven for 1 hour. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Serve with crusty
bread and a green salad.
The meatballs impart all their wonderful flavors in a tomato sauce

made smoky with paprika—use fresh tomatoes if you prefer and
roast or grill them, then blend and add to the sauce.
Lamb meatballs in a tomato sauce

1
⁄2 onion, roughly chopped FOR THE TOMATO SAUCE
1 chile, seeded and roughly chopped 1 onion, finely chopped
2 garlic cloves, peeled and left whole 3 garlic cloves, finely chopped
1
31⁄2oz (100g) dried chorizo, roughly chopped ⁄2 cup red wine
about 1lb 2oz (500g) ground lamb 2 x 14oz (400g) cans whole tomatoes
pinch of sweet or hot smoked paprika 1 tsp sweet or hot smoked paprika
salt and freshly ground black pepper 1 tbsp chipotle sauce or a splash of
2 tbsp all-purpose flour smoked Tabasco sauce
1
⁄4 cup olive oil

1 Preheat the slow cooker, if required. To make the meatballs, put the onion, chile, and garlic into a
food processor and pulse until finely chopped. Add the chorizo and pulse until combined. Add the
mixture into a bowl, stir in the lamb and paprika, and season with salt and pepper. Mix to a paste with
your hands. Roll the mixture into small balls and dust each one with a little flour. Heat some of the oil
in a large Dutch oven and cook the meatballs (in batches and with extra oil, if necessary), until brown
all over. Remove and set aside. Pour off all but about 2 tablespoons of fat from the pot.
2 To make the sauce, cook the onion in the pot over medium heat for 3–4 minutes until soft. Stir in
the garlic and wine, and let the sauce bubble for a minute. Add in the tomatoes, bring to a boil,
then reduce to a simmer. Stir in the smoked paprika and chipotle or Tabasco sauce and season. Transfer
everything to the slow cooker, including the meatballs. Cover with the lid and cook on auto/low for
6–8 hours or on high for 3 hours. Serve the meatballs and sauce piled over spaghetti.
1 Preheat the oven to 300°F (150°C). To make the meatballs, put the onion, chile, and garlic into a
food processor and pulse until finely chopped. Add the chorizo and pulse until combined. Add the
mixture into a bowl, stir in the lamb and paprika, and season with salt and pepper. Mix to a paste with
your hands. Roll the mixture into small balls and dust each one with a little flour. Heat some of the oil
in a large Dutch oven and cook the meatballs (in batches and with extra oil, if necessary), until brown
all over. Remove and set aside. Pour off all but about 2 tablespoons of fat from the pot.
2 To make the sauce, cook the onion in the Dutch oven over medium heat for 3–4 minutes until soft.
Stir in the garlic and wine, and let the sauce bubble for a minute. Add in the tomatoes, bring to a
boil, then reduce to a simmer. Stir in the smoked paprika and chipotle or Tabasco sauce and season.
Return the meatballs to the pot and push them so they sit just under the sauce. Cover and put in the
oven for 2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
Serve the meatballs and sauce piled over spaghetti.
A hotpot is traditionally a filling supper dish that takes minimum

preparation and uses foods from the pantry. Any sausages can be
used for this dish—and they don’t have to be spicy.
Red lentil and spicy sausage hotpot

2 tbsp olive oil 2–3 red peppers, seeded and finely chopped
8 spicy sausages, halved 1 cup red lentils, rinsed and picked over
1 onion, finely chopped for stones
salt and freshly ground black pepper 11⁄2 cups hot chicken stock for the slow cooker
1 tbsp paprika (21⁄2 cups for the traditional method)
2–3 garlic cloves, finely chopped handful of flat-leaf parsley, finely chopped
pinch of dried chile flakes handful of cilantro, finely chopped
few sprigs of rosemary, leaves finely chopped chili oil (optional)
2 celery stalks, finely chopped

1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium-high
heat, add the sausages, and cook for about 8 minutes, turning so they become golden on all sides.
2 Add the remaining oil and reduce the heat to medium. Add the onion and cook for 3–4 minutes
until soft. Season with salt and pepper, stir in the paprika, garlic, chile flakes, and rosemary, then
add the celery and peppers and cook gently for about 5 minutes until softened.
3 Stir in the lentils until they are well coated, then add a little of the stock and increase the heat.
Add the remaining stock and bring to a boil, reduce to a simmer, and transfer everything to the
slow cooker, including the sausages and the remaining stock. Season, cover with the lid, and cook on
auto/low for 6–8 hours or on high for 4 hours. Taste and season as needed, then stir in the herbs and
serve with some crusty bread. A drizzle of chili oil is also a tasty addition, if you like it.
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over medium-high heat,
add the sausages, and cook for about 8 minutes, turning so they become golden on all sides.
2 Add the remaining oil and reduce the heat to medium. Add the onion and cook for 3–4 minutes
until soft. Season with salt and pepper, stir in the paprika, garlic, chile flakes, and rosemary, then
add the celery and peppers and cook gently for about 5 minutes until softened.
3 Stir in the lentils until they are well coated, then add a little of the stock and increase the heat.
Add the remaining stock and bring to a boil, reduce to a simmer, and return the sausages to the pot.
Cover and put in the oven for 11⁄2 hours. Check occasionally that it’s not drying out, topping up with a
little hot water if needed. Taste and season as needed, then stir in the herbs and serve with some crusty
bread. A drizzle of chili oil is also a tasty addition, if you like it.
Chicken and mustard is a classic combination—and in this recipe

mustard is mixed with honey for a sweet marinade. If you can let
the chicken marinate for a few hours, it is even better.
Mustard chicken casserole

2 tbsp whole-grain mustard 10oz (300g) parsnips, peeled and roughly chopped
1 tbsp English mustard few sprigs of thyme
2 tbsp honey 2 cups hot vegetable or chicken stock for the slow
8 bone-in chicken thighs, skin on cooker (3 cups for the traditional method)
salt and freshly ground black pepper bunch of flat-leaf parsley, finely chopped
2 tbsp olive oil
2 onions, roughly chopped
in the slow cooker PREP 10 MINS, COOK 10–15 MINS PRECOOKING;

1 Mix the mustards together in a bowl and stir in the honey. Season the chicken thighs well with salt
and pepper, then smother them with the mustard mixture. Cover and leave to marinate for 30
minutes, if time permits.
heat and add the chicken pieces, a few at a time. Cook for 6–10 minutes until golden—be careful,
because the honey may cause them to blacken quickly. Remove and set aside.
3 Heat the remaining oil in the pot over medium heat, add the onions, and toss them around in the
pot to coat in any juices. Stir to scrape up the sticky bits from the bottom, then add the parsnips
and thyme. Transfer everything to the slow cooker, pour in the stock, and add the chicken pieces.
Season, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the parsley,
taste, and season, if necessary. Serve with steamed leeks or greens.
traditional method PREP 10 MINS, PLUS MARINATING COOK 1¾ HRS
1 Preheat the oven to 325°F (160°C). Mix the mustards together in a bowl and stir in the honey.
Season the chicken thighs well with salt and pepper, then smother them with the mustard mixture.
Cover and leave to marinate for 30 minutes, if time permits.
2 Heat half the oil in a large Dutch oven over medium-high heat and add the chicken pieces, a few
at a time. Cook for 6–10 minutes until golden—be careful, because the honey may cause them to
blacken quickly. Remove and set aside.
3 Heat the remaining oil in the pot over medium heat, add the onions, and toss them around the
pot to coat in any juices. Stir to scrape up the sticky bits from the bottom, then add the parsnips
and thyme. Pour in the stock, bring to a boil, and then reduce to a simmer. Return the chicken to the
pot together with any juices, nestling them in between the parsnips and making sure they are covered
in liquid. Season, cover with the lid, and put in the oven for 11⁄2 hours. Check occasionally that it’s not
drying out, topping up with a little hot water if needed. Add the parsley, taste, and season, if necessary.
Serve with steamed leeks or greens.
The more mature the chicken, the better this dish will be—French
cooks use a boiling fowl or, best of all, the traditional male cock
bird. Mashed potatoes and peas are the perfect accompaniment.
Chicken in white wine

SERVES 4–6
1 onion, thinly sliced 1 tbsp butter

1 celery stalk, thinly sliced 18–20 baby onions, peeled
1 carrot, peeled and thinly sliced 3 tbsp all-purpose flour
2 garlic cloves, 1 left whole, 1 chopped 2 shallots, chopped
6 black peppercorns 2 cups hot chicken stock, for both methods
11⁄2 cups medium-dry white wine 1 bouquet garni
41⁄2lb (2kg) chicken, cut into 8 pieces salt and freshly ground black pepper
2 tbsp olive oil 9oz (250g) mushrooms, quartered
1 tbsp vegetable oil

1 Put the onion, celery, carrot, whole garlic clove, and peppercorns in a pan with the wine and bring
to a boil. Simmer for 5 minutes, then allow to cool. Put the chicken in a bowl, pour in the marinade,
and add the olive oil. Cover and refrigerate for 8–12 hours, turning the pieces occasionally. Remove the
chicken and dry on paper towels. Strain the marinade and reserve the liquid and vegetables.
2 Preheat the slow cooker, if required. Heat the vegetable oil and butter in a large Dutch oven over
medium-high heat until foaming. Cook the chicken for about 5 minutes on each side, skin-side
first, until brown. Remove and set aside. Cook the baby onions for 6–8 minutes until brown. Discard all
but 2 tablespoons of the fat, add the reserved vegetables, and cook for 4–5 minutes to soften. Sprinkle
in the flour and cook, stirring, until lightly browned. Stir in the marinade, shallots, chopped garlic, stock,
bouquet garni, and salt and pepper. Bring to a boil, then transfer to the slow cooker, add the chicken,
cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Stir in the mushrooms
for the last 10 minutes of cooking.
1 Put the onion, celery, carrot, whole garlic clove, and peppercorns in a pan with the wine and bring
to a boil. Simmer for 5 minutes, then allow to cool. Put the chicken in a bowl, pour in the marinade,
and add the olive oil. Cover and refrigerate for 8–12 hours, turning the pieces occasionally. Remove the
chicken and dry on paper towels. Strain the marinade and reserve the liquid and vegetables.
2 Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until foaming.
Cook the chicken for about 5 minutes on each side, skin-side first, until brown. Remove and set
aside. Cook the baby onions for 6–8 minutes until brown. Discard all but 2 tablespoons of the fat, add
the reserved vegetables, and cook for 4–5 minutes to soften. Sprinkle in the flour and cook, stirring,
until lightly browned. Stir in the marinade, shallots, chopped garlic, stock, bouquet garni, and salt and
pepper. Bring to a boil, return the chicken pieces, cover, and simmer for 45–60 minutes until the pieces
are just tender when pierced with a fork. Stir in the mushrooms for the last 10 minutes of cooking.
Caraway seed dumplings are delicious with the chicken, as well

as being an aid to the digestion. Steamed, crisp green beans or
sugarsnap peas would provide the ideal crunch alongside.
Chicken paprika with dumplings

3/4 cup self-rising flour 2 garlic cloves, finely chopped

1
⁄2 tsp salt 2 tbsp paprika, plus more to taste
1
⁄4 cup shortening 1 tbsp all-purpose flour
2 tsp caraway seeds 14oz (400g) can chopped tomatoes
4 chicken breasts on the bone 11⁄4 cups hot chicken stock for the slow cooker
1
2 tbsp vegetable oil ⁄2 cup sour cream
1 large onion, diced

1 Sift the flour and salt into a large bowl. Mix in the shortening and caraway seeds and make a well
in the center. Add cold water, a little at a time, and draw in the flour, stirring to combine. Add more
water until it is all combined; the dough should be moist but not soft or sticky. Roll into 3⁄4in (2cm) balls,
cover, and refrigerate.
2 Preheat the slow cooker, if required. Season the chicken. Heat the oil in a large Dutch oven over
medium-high heat. Add the chicken skin-side down (in batches, if necessary) and cook for about
5 minutes on each side until brown. Remove and set aside. Add the onion and cook over medium heat
for 2–3 minutes until soft. Add the garlic and continue cooking for 3–5 minutes longer. Stir in the
paprika. Cook gently, stirring occasionally, for about 5 minutes. Stir in the flour, add the tomatoes, stock,
and seasoning, and bring to a boil. Transfer everything to the slow cooker, including the chicken, cover
with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the dumplings to the slow
cooker for the last 40 minutes, pushing them down into the sauce. Stir in the sour cream to serve.
1 Sift the flour and salt into a large bowl. Mix in the shortening and caraway seeds and make a well
in the center. Add cold water, a little at a time, and draw in the flour, stirring to combine. Add more
water until it is all combined; the dough should be moist but not soft or sticky. Roll into 3⁄4in (2cm) balls,
cover, and refrigerate.
2 Preheat the oven to 350°F (180°C). Season the chicken. Heat the oil in a large Dutch oven over
medium-high heat. Add the chicken skin-side down (in batches, if necessary) and cook for about
5 minutes on each side until brown. Remove and set aside. Add the onion and cook over medium heat
for 2–3 minutes until soft. Add the garlic and continue cooking for 3–5 minutes longer. Stir in the
paprika. Cook gently, stirring occasionally, for about 5 minutes. Stir in the flour, add the tomatoes, stock,
and seasoning, and bring to a boil. Return the chicken, cover, and cook in the oven for 45–60 minutes
until the pieces are just tender when pierced with a fork. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. Add the dumplings to the pot for the last 30 minutes,
pushing them down into the sauce. Stir in the sour cream to serve.
Tagines
196 Tagines
This dish is slow cooked in a Dutch oven, but you could always
use a tagine if you have one. Preserved lemons have a subtle and
distinctive flavor and are available at specialty supermarkets.
Chicken and green olive tagine

4 tbsp olive oil 4 large tomatoes, roughly chopped

1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker
2 tbsp paprika (1 lemon for the traditional method)
pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker
1 tsp ground turmeric (3 cups for the traditional method)
salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted
8 chicken drumsticks and rinsed
4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded,
4 garlic cloves, finely chopped and rind shredded (optional)
pinch of saffron threads handful of cilantro, chopped
1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped
peeled and grated

1 Preheat the slow cooker, if required. In a bowl, mix half the oil together with the spices and season
with salt and pepper. Add the chicken drumsticks and toss until they are really well coated. Cover
and leave overnight in the fridge, if time allows, or leave for 30 minutes. Heat a large Dutch oven or
tagine, add the chicken drumsticks (in batches and with extra oil, if necessary), and cook for 6–8
minutes until golden. Remove from the pot and set aside.
2 Heat 1 tablespoon of the oil in the pot over medium heat, add the onion, and cook for 3–4 minutes
until soft. Then stir in the garlic, saffron, and grated ginger and cook for a minute more. Transfer
everything to the slow cooker and add the tomatoes, chicken, lemon juice, stock, olives, and the
preserved lemons, if using. Season, cover with the lid, and cook on auto/low for 6–8 hours or on high
for 3–4 hours. Sprinkle the herbs over and serve with couscous.
traditional method PREP 20 MINS, PLUS MARINATING COOK 2 HRS
1 In a bowl, mix half the oil together with the spices and season with salt and pepper. Add the chicken
drumsticks and toss until they are really well coated. Cover and leave overnight in the fridge, if time
allows, or leave for 30 minutes. Preheat the oven to 375°F (190°C). Heat a large Dutch oven or tagine, add
the chicken drumsticks (in batches and with extra oil, if necessary), and cook for 6–8 minutes until
golden. Remove from the pot and set aside.
2 Heat 1 tablespoon of the oil in the pot, add the onion, and cook for 3–4 minutes until soft. Then stir
in the garlic, grated ginger, and saffron and cook for a minute more. Stir in the tomatoes and return
the chicken to the pot with any juices and the lemon juice. Season and pour in the stock. Bring to a boil,
then reduce to a simmer, cover, and put in the oven for 1 hour. Add the olives and preserved lemons, if
using, and cook for 30 minutes more. Check occasionally that it’s not drying out, topping up with a little
hot water if needed. Sprinkle the herbs over and serve with couscous.
198 Tagines
Peppers add a fabulous sweetness to the dish—use a mixture of

red, yellow, and orange bell peppers for maximum color impact,
and use green olives instead of black, if you prefer.
Chicken with olives

and peppers
SERVES 4 HEALTHY
1
3 tbsp olive oil ⁄4 cup olive oil
6 small onions, 4 thinly sliced and 2 finely chopped 2 tsp ground cumin
4 pieces bone-in chicken, skin on 2 tsp ground coriander
about 1lb (500g) tomatoes, skinned and chopped salt and freshly ground black pepper
1
3 red bell peppers, seeded and roughly chopped ⁄2 cup whole pitted black olives
1 lemon, cut into wedges 3–4 sprigs of fresh cilantro, chopped
1 garlic clove, finely chopped

1 Preheat the slow cooker, if required. Heat the oil in a heavy-based saucepan over medium heat,
add the sliced onions, and cook for 5 minutes until soft. Remove and set aside. Put the chicken in
the slow cooker and cover with the sliced onions, then with the chopped tomatoes, peppers, and one
of the lemon wedges.
2 Put the chopped onions into the pan and cook for 5 minutes to soften. Transfer to a bowl and add
the garlic, oil, ground cumin, and ground coriander, and add salt and pepper. Spoon the mixture
over the chicken and sprinkle over the olives.
3 Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Stir in the fresh
cilantro, taste the sauce for seasoning, and remove the lemon wedge. Serve the chicken with
couscous or rice, and with the remaining lemon wedges on the side.
1 Heat the oven to 350°F (180°C). Heat the oil in a heavy-based saucepan over medium heat, add
the sliced onions, and cook for 5 minutes until soft. Put the chicken in a large Dutch oven or
tagine and cover with the sliced onions, then with the chopped tomatoes, peppers, and one of the
lemon wedges.
2 Put the chopped onions into the pan and cook for 5 minutes to soften. Transfer to a bowl and add
the garlic, oil, ground cumin, and ground coriander, and add salt and pepper. Spoon the mixture
over the chicken and sprinkle over the olives.
3 Cover with the lid and put in the oven for about 11⁄2 hours until the chicken is tender when pierced
with a fork. Stir in the fresh cilantro, taste the sauce for seasoning, and remove the lemon wedge.
Serve the chicken with couscous or rice, and with the remaining lemon wedges on the side.
Tagines 199
Light, fresh, and zingy, this vegetarian version of a tagine is full

of punchy flavors. It is a good dish to prepare ahead because the
flavors improve with reheating.
Zucchini, herb, and lemon tagine

SERVES 4 HEALTHY
2 tbsp olive oil 2 preserved lemons, quartered and flesh discarded

1 red onion, finely chopped 14oz (400g) can whole tomatoes, chopped
salt and freshly ground black pepper 1 head broccoli, broken into florets
3 garlic cloves, finely chopped 3 zucchini, trimmed and sliced
pinch of fennel seeds juice of 1 lemon
pinch of ground cinnamon handful of dill, finely chopped
1–2 tsp harissa paste, plus extra to serve handful of flat-leaf parsley, finely chopped
1 Preheat the slow cooker, if required. Heat half the oil in a large heavy-based saucepan or tagine
over low heat, add the onions, and cook for 8 minutes until soft and translucent. Season well
with salt and pepper, then stir in the garlic, fennel seeds, cinnamon, harissa, and preserved lemons.
2 Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to a boil,
then reduce to a simmer and transfer to the slow cooker. Cover with the lid and cook on high
for 2–3 hours.
3 Cook the broccoli in a pan of boiling salted water for 3–5 minutes or until tender, then drain and
refresh in cold water. Drain again and set aside. Heat the remaining oil in a frying pan over low
heat, add the zucchini and seasoning, and cook, stirring frequently, for 5 minutes or until they start
to color a little. Stir in the lemon juice and dill and transfer with the broccoli to the slow cooker, for the
last 15 minutes of cooking. Taste and season as needed, then stir in the parsley. Serve on warmed plates
with couscous, lemon wedges, and a spoonful of harissa on the side.
1 Heat half the oil in a large heavy-based saucepan or tagine over low heat, add the onions, and cook
for 8 minutes until soft and translucent. Season well with salt and pepper, then stir in the garlic,
fennel seeds, cinnamon, harissa, and preserved lemons.
2 Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to a boil,
then reduce to a simmer and cook over low heat for 30–40 minutes. If the sauce starts to dry out,
top up with a little hot water.
3 Cook the broccoli in a pan of boiling salted water for 3–5 minutes or until tender, then drain and
refresh in cold water. Drain again and set aside. Heat the remaining oil in a frying pan over low
heat, add the zucchini and seasoning, and cook, stirring frequently, for 5 minutes or until they start
to color a little. Add the lemon juice and stir in the dill. Add the broccoli and zucchini to the sauce and
stir in the parsley. Serve on warmed plates with couscous, lemon wedges, and a spoonful of harissa
on the side.
200 Tagines
Chickpeas are a typical Middle Eastern ingredient. If you have the

dried type, soak them in water for at least eight hours. Strain
through a sieve, then rinse them under cold running water.
Middle Eastern lentils and peppers

1
⁄2 cup brown or green lentils, rinsed pinch of grated nutmeg
1
salt and freshly ground black pepper ⁄2 tsp ground cumin
1 tbsp olive oil 2 red peppers, seeded and sliced into strips
1 onion, finely chopped heaping 1 cup rice
pinch of dried oregano (3 cups for the traditional method)
grated zest and juice of 1 lemon 14oz (400g) can chickpeas, drained and rinsed
1
⁄2 tsp ground allspice bunch of parsley, finely chopped

AUTO/LOW 4–6 HRS OR HIGH 11/2–2 HRS
1 Put the lentils in a large heavy-based pan or tagine, season with salt and pepper, and cover with
water. Bring to a boil, then simmer for about 30 minutes until they are beginning to soften, but
don’t let them turn mushy. Drain and set aside.
2 Preheat the slow cooker, if required. Heat the oil in the same heavy-based pan over medium heat,
add the onion, and cook for 3–4 minutes until soft. Add seasoning, then stir in the garlic, oregano,
lemon zest, allspice, nutmeg, and cumin and cook for a minute. Add the peppers and cook for about
5 minutes, stirring to coat with the spices. Cook for 2–3 minutes until soft, then stir in the rice and
a little stock and bring to a boil. Transfer everything to the slow cooker with the chickpeas and just
enough stock to cover. Add the lid and cook on high for 11/2–2 hours.
3 About 5 minutes before the end of the cooking time, stir in the lentils, put the lid back on, and
let the lentils warm through. Taste and season, then add the parsley and lemon juice. Serve with
yogurt and pita bread.
1 Put the lentils in a large heavy-based pan or tagine, season with salt and pepper, and cover with
water. Bring to a boil, then simmer for about 30 minutes until they are beginning to soften, but
don’t let them turn mushy. Drain and set aside.
2 Meanwhile, heat the oil in another heavy-based pan over medium heat, add the onion, and cook
for 3–4 minutes until soft. Add seasoning, then stir in the garlic, oregano, lemon zest, allspice,
nutmeg, and cumin and cook for a minute.
3 Add the peppers and cook for about 5 minutes, stirring to coat with spices. Cook for 2–3 minutes
until soft, then stir in the rice and little stock. Bring to a boil, add most of the stock, and boil for
a minute. Reduce to a simmer, add the chickpeas, and cook on very low heat for 15–20 minutes. Check
occasionally that it’s not drying out, topping up with a little hot stock if needed. Stir in the lentils, taste
and season, then add the parsley and lemon juice. Serve with yogurt and pita bread.
202 Tagines
This is a version of the classic Moroccan tagine, a mixture of

chicken, fruit, and spices baked in a conical earthenware dish.
You can buy the chicken in four pieces instead of cutting it yourself.
Moroccan chicken
baked with spices
SERVES 4
3–4lb (1.5kg) chicken, quartered 2 tbsp honey

6 onions, 4 finely sliced and 2 finely chopped 2 tsp ground cinnamon
about 1lb (500g) tomatoes, skinned and chopped 1 tsp ground ginger
pinch of saffron threads, soaked in 3–4 tbsp few sprigs of parsley, chopped
boiling water salt and freshly ground black pepper
1 1
⁄3 cup ready-to-eat dried apricots, chopped ⁄4 cup olive oil
in the slow cooker PREP 15 MINS COOK AUTO/LOW 5–6 HRS OR HIGH 4 HRS
1 Preheat the slow cooker, if required. Put the chicken in the slow cooker, then cover with the sliced
onions and chopped tomatoes.
2 Mix together the chopped onions, saffron and its liquid, apricots, honey, cinnamon, ginger, and
chopped parsley in a bowl; add salt and pepper and olive oil. Spoon the mixture over the chicken.
3 Cover with the lid and cook on auto/low for 5–6 hours or on high for 4 hours. Taste the sauce and
add salt and pepper, if needed. Transfer the chicken and sauce straight from the slow cooker onto
warmed plates. Serve with couscous.
1 Preheat the oven to 350°F (180°C). Put the chicken in a large Dutch oven or a tagine. Cover with the
sliced onions and chopped tomatoes.
2 Mix together the chopped onions, saffron and its liquid, apricots, honey, cinnamon, ginger, and
chopped parsley in a bowl; add salt and pepper and olive oil. Spoon the mixture over the chicken.
3 Cover with the lid and put in the oven for about 11⁄2 hours until the chicken is tender when pierced
with a fork. Check occasionally that it’s not drying out, topping up with only 1 tablespoon of water
at a time to stop it from browning too much. Taste the sauce and add salt and pepper, if needed. Transfer
the chicken and sauce straight from the pot onto warmed plates. Serve with couscous.
Tagines 203
Dried apricots and chutney give an authentic sweetness to this

fragrant tagine. The mint adds a freshness to temper the heat.
You could use mutton instead, if your butcher has it.
Fiery lamb and chutney tagine

1 onion, thinly sliced 2 tbsp all-purpose flour

1 tsp ground coriander 11⁄4 cups orange juice
1 tsp ground cumin 13⁄4 cups hot chicken stock for the slow cooker
1 tsp ground ginger (2 cups for the traditional method)
1
1 tsp dried thyme ⁄2 cup ready-to-eat dried apricots
1
1–2 tsp cayenne pepper ⁄4 cup peach or apricot chutney, or any sweet
2 tbsp sunflower oil and spicy fruit chutney
2lb (900g) boneless lamb, such as shoulder salt and freshly ground black pepper
or chump steaks, cut into bite-sized pieces mint leaves, to serve

1 Put the onion, coriander, cumin, ginger, thyme, cayenne, and 1 tablespoon of the oil in a large,
non-metallic bowl, then mix in the lamb. Cover and refrigerate for at least 3 hours or overnight.
2 Preheat the slow cooker, if required. Put the flour in a small bowl and slowly stir in the orange juice
until smooth, then set aside. Heat the remaining oil in a large Dutch oven over high heat. Add the
lamb mixture and cook, stirring frequently, for about 5 minutes until browned.
3 Stir the flour mixture into the pot with the stock, then stir in the apricots and chutney. Bring to
a boil and transfer everything to the slow cooker. Cover with the lid and cook on auto/low for
6–8 hours or on high for 3–4 hours. Taste and add salt and pepper, if needed. Sprinkle the mint leaves
over and serve with couscous.
traditional method PREP 10 MINS, PLUS MARINATING COOK 1½ HRS
1 Put the onion, coriander, cumin, ginger, thyme, cayenne, and 1 tablespoon of the oil in a large,
non-metallic bowl, then mix in the lamb. Cover and refrigerate for at least 3 hours or overnight.
2 Preheat the oven to 325°F (160°C). Put the flour in a small bowl and slowly stir in the orange juice
until smooth, then set aside. Heat the remaining oil in a large Dutch oven over high heat. Add the
lamb mixture and cook, stirring frequently, for about 5 minutes until browned.
3 Stir the flour mixture into the pot with the stock. Bring to a boil, stirring, then remove the pot from
the heat, cover, and put in the oven for 1 hour. Remove the pot from the oven, stir in the apricots
and chutney, re-cover, and return to the oven. Cook for a further 20 minutes or until the lamb is tender.
Taste and add salt and pepper, if needed. Sprinkle the mint leaves over and serve with couscous.
204 Tagines
One of the ingredients that gives a Moroccan tagine its unique

flavor is preserved lemon. The lemons are pickled in salt water
with lemon juice and are available at large supermarkets.
Mixed vegetable tagine

1 tbsp olive oil 3 carrots, peeled and chopped into chunky pieces
1 red onion, roughly chopped 1 fennel bulb, trimmed and chopped into
salt and freshly ground black pepper chunky pieces
3 garlic cloves, finely chopped 4 tomatoes, finely chopped
2in (5cm) piece of fresh ginger, peeled about 21⁄2 cups hot vegetable stock, for both methods
and grated handful of mixed olives, pitted and halved (optional)
1 tsp ground turmeric 2 preserved lemons, halved, flesh discarded and
pinch of saffron threads peel chopped (optional)
1 tsp coriander seeds, ground bunch of cilantro leaves, roughly chopped
1
⁄2 tsp cumin seeds
4 large potatoes, peeled and chopped into
chunky pieces
in the slow cooker PREP 20–25 MINS COOK 15 MINS PRECOOKING; HIGH 3 HRS
1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan or tagine over
medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper,
stir in the garlic, ginger, turmeric, saffron, coriander seeds, and cumin, and cook for 2 minutes.
2 Add the potatoes and toss to coat, then add the carrots and fennel and stir so everything is
well combined. Cook for a few minutes, then add the tomatoes, and transfer everything to
the slow cooker.
3 Pour in enough stock to cover the vegetables, season, and cover with the lid. Cook on high for
3 hours. Taste and season, then stir in the olives and lemon, if using, and half the cilantro leaves.
Transfer to a serving dish and sprinkle over the remaining cilantro leaves. Serve with couscous.
traditional method PREP 20–25 MINS COOK 50 MINS
1 Heat the oil in a large heavy-based pan or tagine over medium heat, add the onion, and cook for
3–4 minutes until soft. Season with salt and pepper, stir in the garlic, ginger, turmeric, saffron,
coriander seeds, and cumin, and cook for a couple of minutes.
2 Add the potatoes and toss to coat, then add the carrots and fennel and stir so everything is well
combined. Cook for a few minutes, then add the tomatoes and pour in just enough stock to
cover the vegetables.
3 Cover with the lid and simmer very gently for 30–40 minutes until the vegetables are soft and a
lot of the liquid has evaporated. Top up with more hot stock if needed. Taste and season, then stir
in the olives and lemon, if using, and half the cilantro leaves. Transfer to a serving dish and sprinkle
over the remaining cilantro leaves. Serve with couscous.
206 Tagines
The flavors of this tagine are a harmonious blend of citrus and

spice. If you can’t find the spice mix ras-el-hanout, use a pinch
each of ground cinnamon and ground nutmeg instead.
Chicken and orange tagine

8 bone-in chicken thighs, skin on 3 garlic cloves, finely chopped

1 tsp ras-el-hanout spice (optional) 2 oranges, segmented and juice reserved
salt and freshly ground black pepper 4 large tomatoes, roughly chopped
1–2 tbsp olive oil 2 cups hot chicken or vegetable stock
1 red onion, finely chopped for the slow cooker (3 cups for
2 tsp coriander seeds, half of them crushed the traditional method)
2 green chilies, seeded and finely chopped handful of cilantro, roughly chopped

1 Preheat the slow cooker, if required. Smother the chicken with the ras-el-hanout spice mix, if
using, and season with salt and pepper. Heat half the oil in a large Dutch oven or tagine over
medium-high heat, and cook the chicken (in batches, if necessary) for 6–8 minutes until golden.
Remove and set aside. Heat the remaining oil in the pot over medium heat, add the onion, and cook
for 3–4 minutes until soft. Season with salt and pepper, stir in the coriander seeds, chilies, and garlic,
and cook for a further minute.
2 Add the orange juice, increase the heat, and let the sauce bubble for a minute, then return the
chicken to the pot together with its juices. Add the tomatoes and a little of the stock and bring
to a boil, then transfer everything to the slow cooker. Pour in the remaining stock, cover with the lid,
and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add the orange segments for the last
30 minutes of cooking. Stir in most of the cilantro and serve with couscous, with the remaining
cilantro sprinkled over the dish.
traditonal method PREP 20 MINS COOK 1¾ HRS
1 Preheat the oven to 375°F (190°C). Smother the chicken with the ras-el-hanout spice mix, if using,
and season well with salt and pepper. Heat half the oil in a large Dutch oven or tagine over
medium-high heat, and cook the chicken (in batches, if necessary) for 6–8 minutes until golden.
soft. Season with salt and pepper, stir in the coriander seeds, chilies, and garlic, and cook for a
further minute. Add the orange juice, increase the heat, and let the sauce bubble for a minute, then
return the chicken to the pot together with its juices.
3 Add the tomatoes and a little of the stock and bring to a boil, then pour in the remaining stock and
boil for 1–2 minutes. Reduce the heat, cover with the lid, and put in the oven for 11⁄2 hours. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Add the orange
segments for the last 30 minutes of cooking. Stir in most of the cilantro and serve with couscous, with
the remaining cilantro sprinkled over the dish.
Tagines 207
Fig adds a sweet stickiness to this tagine and works well with
lamb. Swap the walnuts for hazelnuts or pecans, if you prefer,
and you could use fresh figs when they are in season.
Lamb tagine with walnuts and figs

1–2 tbsp olive oil 2 tsp paprika

2lb (900g) boneless lean lamb, cut into 1 tbsp tomato paste
bite-sized pieces 1 tbsp honey
salt and freshly ground black pepper about 12 dried figs, roughly chopped
2 onions, sliced 2 x 14oz (400g) cans chickpeas, drained
3 garlic cloves, peeled and finely chopped about 1 cup hot vegetable stock for the slow cooker
grated zest and juice of 1 lemon (3 cups for the traditional method)
1
1 tsp ground cinnamon ⁄2 cup walnut halves, roughly chopped
1
⁄2 tsp ground coriander large handful of flat-leaf parsley, roughly chopped
1
⁄2 tsp ground ginger

1 Preheat the slow cooker, if required. Heat 1 tablespoon of the oil in a large Dutch oven or tagine
over medium-high heat, season the lamb with salt and pepper, and cook (in batches, if necessary)
for 6–8 minutes until browned all over. Remove and set aside.
2 Cook the onions, garlic, and lemon zest and juice (together with a little more oil, if necessary) in
the pot over medium heat for 2 minutes. Add seasoning, then stir in the spices and tomato paste.
3 Transfer everything to the slow cooker, including the lamb, add the honey, figs, and chickpeas,
then pour in the stock until it just covers the meat. Season and cover with the lid, and cook on
auto/low for 6–8 hours or on high for 3–4 hours. Stir in the walnuts and most of the parsley for the
last 30 minutes of cooking. Taste and season, if needed, and sprinkle with the remaining parsley.
Serve with couscous.
1 Preheat the oven to 300°F (150°C). Heat 1 tablespoon of the oil in a large Dutch oven or tagine over
medium-high heat, season the lamb with salt and pepper, and cook (in batches, if necessary) for
6–8 minutes until browned all over. Remove and set aside.
2 Cook the onions, garlic, and lemon zest and juice (together with a little more oil, if necessary) in
the pot over medium heat for 2 minutes. Add seasoning, then stir in the spices and tomato paste.
3 Add the honey, figs, chickpeas, and stock. Bring to a boil, then reduce the heat to a simmer, return
the meat, and add the walnuts and most of the parsley. Cover with the lid and put in the oven for
11⁄2–2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
Taste and season, if needed, and sprinkle with the remaining parsley. Serve with couscous.
208 Tagines
Hearty chestnuts give substance to this otherwise traditional

combination of lamb and orange. The tagine tastes even better
reheated the next day as the flavors have melded together.
Slow-cooked lamb with

orange and chestnuts
1
⁄2 tsp ground cinnamon 1 cinnamon stick
1
⁄2 tsp ground cumin about 1 cup jarred or canned cooked chestnuts
1 1
⁄2 tsp ground coriander ⁄2 cup fresh orange juice
salt and freshly ground black pepper 2 cups hot lamb stock for the slow cooker
2lb (900g) boneless lean leg of lamb, diced (3 cups for the traditional method)
2–3 tbsp olive oil 2 oranges, peeled and cut into thick slices
1 onion, chopped bunch of cilantro, roughly chopped
in the slow cooker PREP 15 MINS COOK 15–25 MINS PRECOOKING; AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. In a large bowl, mix the spices together and season with salt
and pepper, then toss the meat in the mixture. Heat half the oil in a large Dutch oven or tagine over
medium-high heat, add the lamb (in batches and with extra oil, if necessary), and cook for 6–8 minutes
or until the lamb is browned on all sides. Remove and put in the slow cooker.
2 Heat the remaining oil in the pot over medium heat. Add the onion and cinnamon stick, and stir
so the onion is coated in any residual lamb juices. Cook for 3–4 minutes until the onions are soft.
Then stir in the chestnuts and pour in the orange juice. Increase the heat and let it bubble for a minute,
stirring. Transfer everything to the slow cooker and pour in the stock. Cover and cook on auto/low for
6–8 hours. Add the orange slices for the last 30 minutes of cooking. Check for seasoning, stir in the
cilantro, and serve with couscous.
1 Preheat the oven to 325°F (160°C). In a large bowl, mix the spices together and season with salt and
pepper, then toss the meat in the mixture. Heat half the oil in a large Dutch oven or tagine over a
medium-high heat, add the lamb (in batches and with extra oil, if necessary), and cook for 6–8 minutes
or until the lamb is browned on all sides. Remove and set aside.
2 Heat the remaining oil in the pot over medium heat. Add the onion and cinnamon stick, and stir
so the onion is coated in any residual lamb juices. Cook for 3–4 minutes until the onions are soft.
Then stir in the chestnuts and pour in the orange juice. Increase the heat and let it bubble for a
minute, stirring. Reduce the heat and return the lamb to the pot along with any juices from the lamb.
3 Pour in the stock, bring to a boil, then reduce to a simmer, cover, and put in the oven for 2 hours.
Check occasionally that it’s not drying out, topping up with a little hot water, if needed. Add the
orange slices for the last 30 minutes of cooking. Check for seasoning, stir in the cilantro, and serve
with couscous.
210 Tagines
The beef in this tagine is slowly cooked in spices for maximum

flavor. Bottom round is the best cut for slow cooking; but if it
isn’t available top rump or topside are good alternatives.
Cumin beef tagine

1
2lb (900g) lean beef, such as bottom round, ⁄2 tsp cayenne pepper
cut into 1in (2.5cm) cubes 13⁄4 cups hot chicken stock for the slow cooker
2 tsp ground cumin (2 cups for the traditional method)
2 tbsp flour, seasoned with salt and pepper 1 small butternut squash, peeled, seeded,
3 tbsp olive oil and diced
1 large onion, chopped 3 red bell peppers, seeded and chopped into strips
4 garlic cloves, peeled and crushed handful of raisins (optional)
1 tsp ground ginger salt and freshly ground black pepper

1 Preheat the slow cooker, if required. Toss the beef in the cumin so it is evenly coated, then do the
same with the flour. Heat the oil in a large Dutch oven or tagine over medium-high heat, and cook
the beef in batches for about 10 minutes until evenly browned.
2 Reduce the heat, then add the onion, garlic, and all the spices, stir well to coat, and cook for 2
minutes. Pour in the stock and bring to a boil. Reduce the heat and transfer everything to the slow
cooker, season, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours.
3 Add the squash, peppers, and raisins, if using, for the last hour of cooking. Taste and season if
needed. Serve with baby roasted potatoes and couscous or rice.
1 Preheat the oven to 300°F (150°C). Toss the beef in the cumin so it is evenly coated, then do the
same with the flour. Heat the oil in a large Dutch oven or tagine over medium-high heat, and cook
the beef in batches for 10 minutes until evenly browned.
2 Reduce the heat, then add the onion, garlic, and all the spices, stir well to coat, and cook for 2
minutes. Pour in the stock and bring to a boil. Reduce the heat once more, season, cover with the
lid, and put in the oven for 11⁄2 hours.
3 Add the squash and then 15 minutes later, the peppers and raisins, if using, and cook everything
for a further 30 minutes, or until tender. You may need to top up with a little hot water. Taste and
season if needed. Serve with baby roasted potatoes and couscous or rice.
Tagines 211
This is a light dish of vegetables and fish cooked with a heady mix
of herbs and spices. Charmoula is a north African marinade that
infuses the fish still further with lemon and cilantro.
Fish tagine
2lb (900g) red snapper filets, or use sea bass, 3 tomatoes, seeded and chopped into thin slices
cut into chunky pieces squeeze of lemon juice
1–2 tbsp olive oil cilantro leaves, to serve (optional)
2 onions, sliced into rings
2 celery stalks, finely chopped FOR THE CHARMOULA
salt and freshly ground black pepper 1 tsp coriander seeds, crushed in a mortar
3 garlic cloves, chopped 1 tsp black peppercorns, crushed in a mortar
1 tsp ground ginger 1 tsp ground cumin
1 preserved lemon, flesh only, finely chopped 1 tsp paprika
or use grated zest of 1⁄2 lemon 1 tsp ground turmeric
2 carrots, peeled and sliced 1 red chile, seeded and roughly chopped
1
2 red bell peppers, seeded and roughly chopped ⁄4 cup extra virgin olive oil
6 new potatoes, halved juice of 1 lemon
about 1 cup hot fish stock for the slow cooker bunch of cilantro leaves
(2 cups for the traditional method) sea salt and freshly ground black pepper
1 Preheat the slow cooker, if required. Put the charmoula ingredients in a food processor and blend
until smooth. Smother the fish with half the charmoula and set aside to marinate. Heat the oil
in a large Dutch oven or tagine over medium heat, add the onions and celery, season, and cook for
5–6 minutes until soft. Stir in the garlic, ginger, lemon flesh or zest, and remaining charmoula and
cook for a few minutes, then cook the carrots and peppers for 5 minutes.
2 Transfer everything to the slow cooker, add the potatoes, and pour in the stock so it just covers
the mixture. Cover with the lid and cook on auto/low for 4–5 hours. Add the fish and layer the
tomatoes over the top for the last 30 minutes of cooking. Taste and season, if needed, add a squeeze
of lemon juice, and stir in the cilantro leaves, if using. Serve with fluffy couscous and lemon wedges.
1 Put the charmoula ingredients in a food processor and blend until smooth. Smother the fish with
half the charmoula and set aside to marinate. Heat the oil in a large Dutch oven or tagine over
medium heat, add the onions and celery, season, and cook for 5–6 minutes until soft. Stir in the garlic,
ginger, lemon flesh or zest, and remaining charmoula and cook for a few minutes, then cook the carrots
and peppers for 5 minutes.
2 Add the potatoes and stock, bring to a boil, cover with the lid, and cook at a very low simmer for
about 45 minutes, topping up with a little hot water if needed. Add the fish and layer the tomatoes
over the top, re-cover, and bring up to a simmer once again. Cook for a further 15–30 minutes until the
fish is opaque and cooked through. Taste and season, if needed, add a squeeze of lemon juice, and stir
in the cilantro leaves, if using. Serve with fluffy couscous and lemon wedges.
212 Tagines
One of the spices in this recipe is sumac, a Middle Eastern spice

that is slightly tart in taste. It is found in most major supermarkets.
Black olives are suggested, but use green if you prefer.
Red mullet with

Middle Eastern spices
1 tbsp olive oil salt and freshly ground black pepper

6 shallots, finely chopped 8 black olives, pitted
1 fennel bulb, trimmed and finely chopped 11⁄2lbs (675g) boneless red mullet filets,
1 carrot, peeled and finely chopped cut into chunks
1
⁄2 tsp ground cumin small handful of cilantro, finely chopped
1 tsp of sumac or use a preserved lemon, flesh small handful of mint, finely chopped
discarded and rind finely chopped (optional) 1 preserved lemon, flesh discarded and
4 plum tomatoes, roughly chopped rind sliced finely, to serve (optional)
2 cups hot vegetable stock for the slow cooker
(3 cups for the traditional method)
1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan or tagine over medium
heat, add the shallots, fennel, and carrot, and cook for 5 minutes until soft. Stir in the cumin and
sumac or preserved lemon, and cook for a further minute.
2 Transfer everything to the slow cooker, then stir in the tomatoes and just enough stock to cover the
vegetables, and season with salt and pepper. Add the olives, cover with the lid, and cook on high for
3–4 hours, adding the fish for the last 30 minutes of cooking.
3 Stir in most of the cilantro and mint, taste and season, if needed. Serve with couscous and scatter
the remaining fresh herbs and preserved lemon rind over the dish, if using.
1 Heat the oil in a large heavy-based pan or tagine, add the shallots, fennel, and carrot, and cook
for 5 minutes until soft. Stir in the cumin and sumac or preserved lemon, and cook for a further
minute. Add the tomatoes and stock, season with salt and pepper, and bring to a boil, then reduce
to a simmer.
2 Add the olives, partially cover with a lid, and simmer gently for about 1 hour, stirring occasionally
and topping up with hot water, if needed. Sit the fish on top of the tomato mixture, cover with the
lid, and cook for a further 10 minutes or until the fish is cooked through.
3 Stir in most of the cilantro and mint, taste and season, if needed. Serve with couscous and scatter
the remaining fresh herbs and preserved lemon rind over the dish, if using.
214 Tagines
This is a good one-pot to serve in late spring or early summer.

Slices of lamb are braised with garlic, lemons, and herbs. The
peas add color and freshness—use fresh ones when in season.
Braised lamb with lemon and peas

21⁄4lb (1kg) boneless leg of lamb, cut into slices 1 tbsp lemon juice
1 tbsp parsley, chopped, plus extra to serve 13⁄4 cups hot meat stock for the slow cooker
1 tbsp cilantro, chopped, plus extra to serve (2 cups for the traditional method)
2 onions, finely chopped 4 preserved lemons, cut into quarters, pulp
3 garlic cloves, chopped removed and discarded, zest thinly sliced
1 tsp grated fresh ginger 1lb (450g) frozen peas
1
⁄2 cup olive oil salt and freshly ground black pepper

1 Combine the lamb, parsley, cilantro, onions, garlic, ginger, oil, and lemon juice in a large
non-metallic dish, cover, and leave to marinate overnight in the refrigerator.
2 Preheat the slow cooker, if required. Remove the lamb, reserving the marinade, and set aside.
Heat a large Dutch oven or tagine over medium-high heat, add the lamb (in batches, if necessary),
and cook for 5–6 minutes until browned on all sides. Transfer to the slow cooker, spoon over the
reserved marinade, and add the stock. Cover with the lid and cook on auto/low for 6–8 hours or on
high for 3–4 hours. Add the preserved lemons for the last 30 minutes of cooking and add the peas for
the last 10 minutes. Taste and add salt and pepper, if needed.
3 Sprinkle the chopped parsley and cilantro over the dish and serve with lemon wedges, small
cubed roasted potatoes, and some purple sprouting broccoli.
traditional method PREP 20 MINS, PLUS MARINATING COOK 1¼ HRS
1 Combine the lamb, parsley, cilantro, onions, garlic, ginger, oil, and lemon juice in a large
non-metallic dish, cover, and leave to marinate overnight in the refrigerator.
2 Remove the lamb, reserving the marinade, and set aside. Heat a large Dutch oven or tagine
over medium-high heat, add the lamb (in batches, if necessary), and cook for 5–6 minutes until
browned on all sides. Spoon over the reserved marinade and add the stock. Bring to a boil, then reduce
the heat and simmer, covered, for 1 hour. Add the preserved lemons for the last 30 minutes of cooking
and add the peas for the last 10 minutes. Taste and add salt and pepper, if needed.
3 Sprinkle the chopped parsley and cilantro over the dish and serve with lemon wedges, small
cubed roasted potatoes, and some purple sprouting broccoli.
Tagines 215
Slowly cooked, the eggplant becomes a delicious sauce and the

chicken fork tender. The preserved lemons, available from most
large supermarkets, add a wonderful tang to the dish.
Chicken, eggplant,
and tomato tagine
3–4 tbsp olive oil 2 bay leaves

8 chicken pieces (thighs and breasts) 3lb (1.35kg) tomatoes, chopped
2 eggplants, chopped into bite-sized cubes 1 cup hot chicken stock for the slow cooker
1 tsp ground cinnamon (11⁄2 cups for the traditional method)
2 onions, finely chopped 4 preserved lemons, halved and pith discarded
3 red chilies, seeded and finely chopped handful of cilantro, finely chopped
2 tsp ground cumin

1 Preheat the slow cooker, if required. Heat 1 tablespoon of oil in a large Dutch oven or tagine over
medium-high heat. Season the chicken with salt and pepper and cook in the pot (in batches, if
necessary), stirring occasionally, for about 8 minutes until golden. Remove and set aside. Toss the
eggplant in the cinnamon and add to the pot with 1 tablespoon of oil. Cook over medium heat (and
with extra oil, if necessary), stirring occasionally, for about 10 minutes until golden.
2 Heat 1 tablespoon of oil in the pot over low heat, then add the onions, chilies, cumin, and bay
leaves. Season well and cook for about 10 minutes. Transfer everything to the slow cooker,
including the chicken. Stir in the tomatoes, tomato paste, and the stock. Cover with the lid and cook
on auto/low for 6–8 hours or on high for 3–4 hours. Stir in the preserved lemons and cilantro, remove
the bay leaf, and serve with fluffy couscous and some harissa paste on the side.
1 Heat 1 tablespoon of oil in a large Dutch oven or tagine over medium-high heat. Season the
chicken with salt and pepper and cook in the pot (in batches, if necessary), stirring occasionally,
for about 8 minutes until golden. Remove and set aside. Toss the eggplant in the cinnamon and add
to the pot with 1 tablespoon of oil. Cook over medium heat (and with extra oil, if necessary), stirring
occasionally, for about 10 minutes until golden.
2 Heat 1 tablespoon of oil in the pot over low heat, then add the onions, chilies, cumin, and bay
leaves. Season well and cook for about 10 minutes. Return the chicken to the pot along with
the tomatoes and tomato paste. Pour in the stock, cover with the lid, and simmer over a low heat
for 40–50 minutes, topping up with hot water if it starts to look too dry. Stir in the preserved lemons
and cilantro, remove the bay leaf, and serve with fluffy couscous and some harissa paste on the side.
216 Tagines
This is a vegetarian dish full of taste and texture with its fleshy
eggplant and nutty chickpeas. It is an ideal dish to prepare a
day ahead because the flavors become even better with time.
Middle Eastern chickpea stew

2 tbsp olive oil 14oz (400g) can chopped tomatoes

1 red onion, finely chopped 1–2 tsp harissa paste, depending on how spicy
salt and freshly ground black pepper you like it
1 1
⁄2 tsp ground cinnamon ⁄3 cup dried cherries or cranberries or use
1
⁄2 tsp ground cumin fresh pomegranate seeds
1
⁄2 tsp sumac (optional) 2 preserved lemons, quartered, flesh removed
4 garlic cloves, finely chopped and discarded (optional)
1 large eggplant, roughly chopped into 2 cups hot vegetable stock for the slow cooker
bite-sized pieces (3 cups for the traditional method)
1
⁄2 cup white wine bunch of cilantro leaves, chopped
2 x 14oz (400g) cans chickpeas, drained and rinsed

1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan or tagine over medium
the spices, garlic, and eggplant, and cook for 5–8 minutes, stirring, so it is all coated and the eggplant
starts to turn golden brown.
2 Transfer everything to the slow cooker, then add the wine to the pan and stir to deglaze the
residual pan juices before transferring this liquid to the slow cooker. Add the chickpeas, tomatoes,
harissa paste, cherries, preserved lemons (if using), and the stock. Season and stir, then cover with the
lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours.
3 Taste and season if needed, or stir in more harissa paste if you like it hot. Stir in most of the
cilantro and ladle into warmed shallow bowls, then sprinkle with the remaining cilantro. Serve
with warm flatbread and a spoonful of plain yogurt on the side.
1 Heat the oil in a large heavy-based pan or tagine over medium heat, add the onion, and cook for
3–4 minutes until soft. Season with salt and pepper, stir in the spices, garlic, and eggplant, and
cook for 5–8 minutes, stirring, so it is all coated and the eggplant starts to turn golden brown.
2 Add the wine and let it bubble for a minute, then add the chickpeas, tomatoes, harissa paste,
cherries, and preserved lemons, if using. Stir well and pour in the stock. Bring to a boil, then
reduce to a simmer, partially cover with the lid, and cook gently for 1 hour, stirring occasionally.
3 Taste and season if needed, or stir in more harissa paste if you like it hot. Stir in most of the
cilantro and ladle into warmed shallow bowls, then sprinkle with the remaining cilantro.
Serve with warm flatbread and a spoonful of plain yogurt on the side.
218 Tagines
Tender lamb is perfectly suited to oregano and lemon. Add the

okra to the slow cooker halfway through the cooking time so that
it holds its shape. The dish is topped with pine nuts and parsley.
Turkish lamb and lemon

8 boneless lamb cutlets, trimmed of any fat 6 tomatoes, roughly chopped

1 tsp paprika about 1 cup hot vegetable stock for the slow cooker
1 tbsp olive oil (about 11⁄2 cups for the traditional method)
2 onions, sliced 9oz (250g) okra, trimmed and chopped
salt and freshly ground black pepper heaping 1⁄2 cup pine nuts, toasted
3 garlic cloves, finely chopped handful of flat-leaf parsley, finely chopped
grated zest of 1 lemon and juice of 2 lemons
1
⁄2 tbsp dried oregano

1 Preheat the slow cooker, if required. Toss the lamb cutlets in the paprika, then heat a tiny drizzle
of the oil in a large Dutch oven or tagine over medium-high heat. Add the cutlets and cook for
2–3 minutes on each side or until golden. Remove and set aside.
2 Add the remaining oil to the pot, if needed, reduce the heat, and cook the onions for 4–6 minutes
until soft. Season with salt and pepper, then stir in the garlic, lemon zest, and oregano and cook
for a minute.
3 Add the tomatoes and lemon juice, and cook for 5 minutes. Transfer everything to the slow cooker,
including the lamb, and pour in the stock so it just covers the mixture. Cook on auto/low for
6–8 hours or on high for 3–4 hours, adding the okra halfway through. Taste and season, if needed,
then stir in the pine nuts and parsley and serve with boiled potatoes.
1 Preheat the oven to 325°F (160°C). Toss the lamb cutlets in the paprika, then heat a tiny drizzle
of the oil in a large Dutch oven or tagine over medium-high heat. Add the cutlets and cook for
2–3 minutes on each side or until golden. Remove and set aside.
2 Add the remaining oil to the pot, if needed, reduce the heat, and cook the onions for 4–6 minutes
until soft. Season with salt and pepper, then stir in the garlic, lemon zest, and oregano and cook
for a minute.
3 Add the okra and cook for 3–4 minutes, stirring, then add the tomatoes and lemon juice, and cook
for a further 5 minutes. Return the meat to the pot, and pour over the stock so it just covers. Cover
with the lid and put in the oven for 1–11⁄2 hours. Check occasionally that it’s not drying out, topping up
with a little hot water if needed. Taste and season, if needed, then stir in the pine nuts and parsley and
serve with boiled potatoes.
Tagines 219
Here is a full-flavored, delightfully simple vegetarian dish with

pulses and nuts added for protein and texture. Serve it with
spoonfuls of brown rice or couscous for the complete meal.
Chickpea, tomato, and herb tagine

2 tbsp olive oil 13⁄4 cups hot vegetable stock for the slow cooker
2 large onions, chopped into eighths (21⁄2 cups for the traditional method)
salt and freshly ground black pepper 2 tbsp honey
1
3 garlic cloves, peeled and crushed ⁄2 cup sliced almonds
1 tbsp paprika 14oz (400g) can chickpeas, drained
1
⁄2 tsp dried chile flakes handful of flat-leaf parsley, roughly chopped
1 tsp ground cinnamon handful of cilantro, roughly chopped
1 tsp ground ginger 2 sprigs of thyme
12 tomatoes, left whole small handful of oregano (optional)

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven or tagine over moderate
heat, add the onions, and cook for 4–6 minutes until soft. Add seasoning and the garlic and
cook for a further minute.
2 Add the paprika, chile flakes, cinnamon, and ginger, and mix so the onions are coated. Then add
the tomatoes, stock, and honey, combine well, and bring to a boil.
3 Transfer everything to the slow cooker, then add the almonds, chickpeas, and herbs. Season and
cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Remove the
thyme sprigs and serve with couscous or brown rice.
1 Preheat the oven to 325°F (160°C). Heat the oil in a large Dutch oven or tagine over moderate heat,
add the onions, and cook for 4–6 minutes until soft. Add seasoning and the garlic and cook for
a further minute.
2 Add the paprika, chile flakes, cinnamon, and ginger, and mix so the onions are coated. Then add
the tomatoes, stock, and honey, combine well, and bring to a boil.
3 Add the almonds, chickpeas, and herbs, then season, cover with the lid, and put in the oven for
1 hour. Remove the thyme sprigs and serve with couscous or brown rice.
Curries
222 Curries
This is a relatively dry curry, although if you like a curry with

more sauce, you can top up the stock during cooking. Fresh
ginger and bird’s eye chilies make the dish more fragrant.
Karahi chicken
1 tsp coriander seeds 1 onion, roughly chopped

2 green chilies, seeded 6 tomatoes, roughly chopped
3 garlic cloves, peeled 2 cups hot vegetable stock for the slow cooker
1 tsp ground turmeric (3 cups for the traditional method)
2 tbsp sunflower oil 2in (5cm) piece of fresh ginger, peeled and
8 bone-in chicken thighs, skin on, slashed finely chopped
a few times across each thigh 3–4 green bird’s eye chilies, left whole
salt and freshly ground black pepper bunch of cilantro, finely chopped

1 Preheat the slow cooker, if required. Put the coriander seeds, chilies, garlic, turmeric, and half
the oil into a food processor and blend until it becomes a paste. Season the chicken with salt and
pepper and smother them with the paste, using your hands and pushing it into all the cuts. Heat half
the remaining oil in a large Dutch oven over medium-high heat and add the chicken pieces. Cook for
5–6 minutes on each side or until beginning to color, then remove and set aside.
soft. Then add the tomatoes and cook for 5–10 minutes until they too are soft. Transfer everything
to the slow cooker. Pour over the stock and add the ginger, bird’s eye chilies, and chicken, pushing the
chicken under the liquid as much as you can. Cover with the lid and cook on auto/low for 6 hours or on
high for 3 hours. Remove the chilies, then taste and season as necessary, stirring in the cilantro. Serve
with rice, chapatis, and some minted yogurt on the side.
1 Put the coriander seeds, chilies, garlic, turmeric, and half the oil into a food processor and blend
until it becomes a paste. Season the chicken with salt and pepper and smother them with the
paste, using your hands and pushing it into all the cuts. Heat half the remaining oil in a large Dutch
oven over medium-high heat and add the chicken pieces. Cook for 5–6 minutes on each side or until
beginning to color, then remove and set aside.
soft. Then add the tomatoes and cook for a further 5–10 minutes until they, too, are soft. Pour in
the stock and bring to a boil. Reduce to a simmer, stir in the ginger and bird’s eye chilies, and return the
chicken to the casserole. Cover with the lid and cook gently for 30–40 minutes, keeping an eye on the
sauce. You want it to be fairly dry, but if it is sticking, add a little hot water.
3 Remove the chilies, then taste and season, as necessary, stirring in the cilantro. Serve with rice,
chapatis, and some minted yogurt on the side.
224 Curries
A classic Cambodian braised curry, this recipe has dominant

cardamom and ginger flavors; the addition of peanuts helps
to thicken the sauce. Serve with rice and pickled vegetables.
Cardamom and ginger beef curry

SERVES 4
11⁄2lb (675g) boneless beef shin steak or thin flank, FOR THE CURRY PASTE
cut into 11⁄2in (4cm) cubes 2 tbsp sunflower oil
3oz (85g) fresh ginger, finely grated and squeezed 3 dried red chilies, soaked, seeded and halved
to extract the juice (discard the fibers) 4 large garlic cloves, crushed
3 tbsp vegetable oil 1 large shallot, coarsely chopped
1 tbsp shrimp paste 1 stalk lemongrass, trimmed and sliced
14oz (400ml) can coconut milk 3in (7.5cm) piece cinnamon stick
1
⁄4 cup palm sugar or granulated sugar 2 star anise
1 tbsp tamarind paste mixed with 1⁄4 cup water 7 cardamom pods, crushed
2 tbsp fish sauce (nam pla) 1 tsp grated nutmeg
1
1
⁄2 cup unsalted roasted peanut halves ⁄2 tsp ground mace
2–4 red Thai chilies, seeded and thinly 11⁄2 tbsp finely chopped cilantro
1
sliced (optional) ⁄4 tsp ground turmeric

1 In a bowl, combine the beef with the ginger juice, tossing to coat. Leave to marinate for 30 minutes.
To make the curry paste, heat the oil in a Dutch oven over moderate heat and stir-fry the chilies,
garlic, shallot, and lemongrass until fragrant. Add the spices (except cilantro and turmeric) and stir-fry
for 5–7 minutes until toasted. Transfer to a food processor, add the cilantro and turmeric, and blend
until smooth, adding a little water (1 tablespoon at a time, as necessary) to ease the process. Set the
paste aside.
2 Preheat the slow cooker, if required. Heat the oil in the pot over moderate heat and briefly stir-fry
the shrimp paste. Add the curry paste and half the coconut milk. Stir, transfer to the slow cooker,
and add the beef. Stir in the remaining coconut milk, sugar, tamarind water, fish sauce, and nuts. Cover
and cook on auto/low for 5–6 hours or on high for 3–4 hours. Serve with Thai chilies, if using.
traditional method PREP 20 MINS, PLUS MARINATING COOK 2–2¼ HRS
1 In a bowl, combine the beef with the ginger juice, tossing to coat. Leave to marinate for 30 minutes.
To make the curry paste, heat the oil in a Dutch oven over moderate heat and stir-fry the chilies,
garlic, shallot, and lemongrass until fragrant. Add the spices (except cilantro and turmeric) and stir-fry
for 5–7 minutes until toasted. Transfer to a food processor, add the cilantro and turmeric, and blend until
smooth, adding water (1 tablespoon at a time, as necessary) to ease the process. Set the paste aside.
2 Heat the oil in the pot over moderate heat and briefly stir-fry the shrimp paste. Add the curry paste
and half the coconut milk. Stir, then add the beef. Cook for 20 minutes, stirring occasionally.
Reduce the heat to low and stir in the remaining coconut milk, sugar, tamarind water, fish sauce, and
nuts. Season with salt, if needed. Simmer, covered, for 11⁄2–2 hours or until the meat is fork tender,
adding more coconut milk if the stew thickens too much. Serve with Thai chilies, if using.
Curries 225
An intensely flavored Indonesian speciality, originally made with

water buffalo. It can be made up to 2 days ahead and kept in the
refrigerator. Bring to room temperature, then reheat on the stove.
Beef rendang
SERVES 6
2 x 14oz (400ml) cans coconut milk FOR THE CURRY PASTE

(3 x 14oz/400ml cans for the traditional method) 1in (2.5cm) piece cinnamon stick,
4 bay leaves ground or pounded
3lb (1.35kg) beef chuck steak, cut in 2in (5cm) cubes 12 cloves, ground or pounded
salt 2 stalks lemongrass, trimmed and roughly chopped
6 shallots, quartered
3in (7.5cm) piece fresh ginger, roughly chopped
6 garlic cloves, peeled and left whole
6 red chilies, seeded and roughly chopped
1 tsp ground turmeric
1 Preheat the slow cooker, if required. Put all the ingredients for the curry paste in a food processor
and blend to make a thick paste. If the mixture is very thick, add about 1⁄4 cup of the coconut milk.
Transfer the curry paste to a wok or large heavy-based saucepan, add the coconut milk, and stir until
well mixed. Add the bay leaves and bring to a boil over high heat, stirring occasionally.
2 Transfer the coconut sauce to the slow cooker together with the beef and season with salt. Cover
with the lid and cook on auto/low for 6–8 hours.
3 Taste the curry and add more salt if needed. Spoon the curried beef onto a bed of cooked rice on
warmed plates or in shallow bowls.
traditional method PREP 15 MINS COOK 3¾ –4¼ HRS
1 Put all the ingredients for the curry paste in a food processor and blend to make a thick paste. If
the mixture is very thick, add about 1⁄4 cup of the coconut milk. Transfer the curry paste to a wok
or large heavy-based saucepan, add the coconut milk, and stir until well mixed. Add the bay leaves and
bring to a boil over high heat, stirring occasionally.
2 Reduce the heat to medium and cook the sauce, stirring occasionally, for about 15 minutes. Add
the beef and salt, stir, and bring to a boil. Reduce the heat to medium and simmer, uncovered,
stirring occasionally, for 2 hours.
3 Reduce the heat to very low and continue cooking for 11⁄2–2 hours, partially covered, until the beef
is tender and the sauce quite thick. Stir frequently to prevent sticking. Skim off all the fat, taste
the curry, and add more salt if needed. It will be very thick and rich. Toward the end of cooking, oil will
separate from the sauce and the beef will fry in it. Spoon the curried beef onto a bed of cooked rice on
warmed plates or in shallow bowls.
226 Curries
This curry has an intense heat of chili running though it, which
cuts through the rich, creamy coconut and sweet pumpkin. Use
butternut squash if you can’t get ahold of pumpkin.
Sri Lankan coconut pumpkin curry

SERVES 4–6
2 tbsp olive oil juice of 1 lime

2lb (900g) pumpkin or butternut squash, peeled, 14oz (400ml) can coconut milk
seeded, and chopped into bite-sized pieces 2 cups hot vegetable stock for the slow cooker
2 red chilies, seeded and finely chopped (3 cups for the traditional method)
4 shallots, finely chopped pinch of dried chile flakes
2in (5cm) piece of fresh ginger, peeled about 6 packed cups spinach leaves
and grated salt and freshly ground black pepper
3 garlic cloves, grated
1 lemongrass stalk, trimmed, woody outer leaves
removed, and finely chopped
1 Preheat the slow cooker, if required. Heat half the oil in a large heavy Dutch oven over medium heat,
add the pumpkin or butternut squash, and cook, stirring, for about 10 minutes until it begins to
turn golden. Add the chilies and cook for a minute more.
2 Add the remaining oil and then stir in the shallots, ginger, garlic, and lemongrass. Add the lime
juice and stir to scrape up any sticky bits from the bottom of the pan. Add a little coconut milk
and let it bubble for a few minutes. Transfer everything to the slow cooker, then pour in the remaining
coconut milk and stock together with the chile flakes. Cover with the lid and cook on high for 3–4 hours.
3 Stir in the spinach and leave for a few minutes for it to wilt before serving. Taste and season, as
necessary, and serve with rice.
1 Preheat the oven to 350°F (180°C). Heat half the oil in a large Dutch oven over medium heat, add
the pumpkin or butternut squash, and cook, stirring, for about 10 minutes until it begins to turn
golden. Add the chilies and cook for a minute more.
2 Add the remaining oil and then stir in the shallots, ginger, garlic, and lemongrass. Add the lime
juice and stir to scrape up the bits from the bottom of the pot. Add a little coconut milk and let
it bubble for a few minutes.
3 Pour in the remaining coconut milk and the stock, and bring to a boil. Then reduce to a simmer,
add the chile flakes, cover with the lid, and put in the oven for 1 hour. Check occasionally that
it’s not drying out, topping up with a little hot water if needed. Remove from the oven and stir in the
spinach. It will wilt in the heat. Taste and season, as necessary, and serve with rice.
Curries 227
This is much lighter in f lavor than lots of other curries. Plenty

of lime, ginger, and cilantro make up its basis, and of course,
you could always add some cooked chicken or fish if you wish.
Malaysian mango curry

SERVES 4
1
2 tsp ground turmeric ⁄3 cup hot vegetable stock for the slow cooker
2 red chilies, seeded (1⁄2 cup for the traditional method)
4 garlic cloves, peeled and left whole juice of 1–2 limes
2in (5cm) piece of fresh ginger, peeled 1 tbsp demerara sugar (optional)
and roughly chopped 51⁄2 oz (150g) vermicelli noodles, soaked
1 tbsp sunflower oil in water and drained
8 shallots, very finely chopped 2 ripe mangoes, peeled and cut into
salt and freshly ground black pepper bite-sized pieces
14oz (400ml) can coconut milk bunch of cilantro, finely chopped
1 Preheat the slow cooker, if required. Put the turmeric, chilies, garlic, and ginger in a food processor,
blend with half the oil to make a paste, and set aside. Alternatively, grind the ingredients with a
pestle and mortar.
2 Heat the remaining oil in a large, heavy saucepan, add the shallots, and cook for 3–4 minutes until
soft. Season with salt and pepper, then add the paste and cook, stirring occasionally, for a few more
minutes. Pour in the coconut milk and stock, and bring to a boil. Transfer everything to the slow cooker,
cover with the lid, and cook on high for 3–4 hours.
3 Stir in the lime juice, to taste, and adjust the flavor with a little sugar and seasoning if needed. Stir
in the noodles, mango, and cilantro.
1 Put the turmeric, chiles, garlic, and ginger in a food processor, blend with half the oil to make a
paste, and set aside. Alternatively, grind the ingredients with a pestle and mortar.
2 Heat the remaining oil in a large, heavy saucepan over medium heat, add the shallots, and cook
for 3–4 minutes until soft. Season with salt and pepper, then add the paste and cook, stirring
occasionally, for a few more minutes. Pour in the coconut milk and stock and bring to a boil. Reduce
the heat to low, partially cover with the lid, and leave to simmer for about 40 minutes, until the sauce
has thickened.
3 Stir in the lime juice, to taste, and adjust the flavor with a little sugar and seasoning, if needed. Stir
in the noodles, mango, and cilantro.
228 Curries
This is a great vegetarian dish, with distinctively sweet flavors of

cinnamon and cardamom. The peanuts add a contrasting texture
to the potatoes and eggplant. Make it as hot and fiery as you wish.
Eggplant massaman curry

SERVES 4–6
2 red chilies, seeded 1 cinnamon stick, broken

1 lemongrass stalk, tough outer leaves removed splash of dark soy sauce
2in (5cm) piece of fresh ginger, peeled and splash of fish sauce (nam pla)—omit if cooking
roughly chopped for vegetarians
5 cardamom pods, crushed 4 potatoes, peeled and chopped into
1 tbsp sunflower oil bite-sized pieces
1 onion, finely chopped 6 baby eggplants, halved lengthwise, or use
salt and freshly ground black pepper 2 large ones, roughly chopped
2 cups hot vegetable stock for the slow cooker 1 tbsp palm sugar or demerara sugar (optional)
1
(3 cups for the traditional method) ⁄2 cup roasted unsalted peanuts, roughly chopped
14oz (400ml) can coconut milk

AUTO/LOW 8 HRS OR HIGH 3–4 HRS
1 Preheat the slow cooker, if required. Put the chilies, lemongrass, ginger, and cardamom in a food
processor and blend with a drop of the sunflower oil to make a paste.
2 Heat the remaining oil in a large heavy-based pan over medium heat, add the onion, and cook for
3–4 minutes until soft. Then add the paste and some salt and pepper and cook for a few minutes
more. Stir in the stock and coconut milk and bring to a boil, then add the cinnamon stick, soy sauce,
and fish sauce, if using, and stir. Reduce to a simmer and leave uncovered for about 20 minutes, for
the sauce to thicken slightly. Transfer everything to the slow cooker and add the potatoes and eggplant.
Cover with the lid and cook on auto/low for 8 hours or on high for 3–4 hours.
3 Taste and season with the sugar, if using, and stir in half the peanuts. Ladle into warmed bowls
and sprinkle with the remaining peanuts. Serve with rice and lime wedges.
1 Put the chilies, lemongrass, ginger, and cardamom in a food processor and blend with a drop of the
sunflower oil to make a paste.
2 Heat the remaining oil in a large heavy-based pan over medium heat, add the onion, and cook for
3–4 minutes until soft. Then add the paste and some salt and pepper and cook for a few minutes
more. Stir in the stock and coconut milk, and bring to a boil, then add the cinnamon stick, soy sauce,
and fish sauce, if using, and cook on a low heat for about 20 minutes. Stir in the potatoes and eggplant
and cook for a further 20 minutes.
3 Stir in half the peanuts, taste, and adjust the flavor by adding the sugar, if using, and more salt
or fish sauce, also if using, as needed. Ladle into warmed bowls and sprinkle with the remaining
peanuts. Serve with rice and lime wedges.
230 Curries
Prawns need minimum cooking, so they can simply be stirred

through at the end. You could use precooked ones instead,
if you prefer, or you could stir though some cooked chicken.
Prawn makhani
SERVES 4–6 FREEZE UP TO 3 MONTHS, WITHOUT THE CREAM
3 tbsp vegetable oil 1lb 9oz (700g) (shelled weight) uncooked prawns
2in (5cm) piece of fresh ginger, peeled 7fl oz (200ml) plain greek yogurt
and finely chopped 1–2 tsp medium-hot chili powder
3
1 cinnamon stick, broken into pieces ⁄4 cup cashew nuts, ground, plus a handful,
2 red chilies, seeded and finely chopped roughly chopped, to serve
4 cardamom pods, crushed 1–2 tsp ground fenugreek
1
about 1lb (500g) tomatoes, chopped ⁄2 cup heavy cream

1 Preheat the slow cooker, if required. Heat 2 tablespoons of the oil in a large heavy-based saucepan
over low heat, add half the garlic, half the ginger, the cinnamon, chilies, and cardamom pods and
cook, stirring occasionally, for 2 minutes. Stir in the tomatoes and 1⁄2 cup of water. Transfer everything
to the slow cooker, cover with the lid, and cook on auto/low for 4–5 hours or on high for 3–4 hours.
2 At the last hour of cooking, season the prawns with salt and pepper and toss with the rest of the
garlic and ginger, the remaining oil, the yogurt, and chili powder. Leave to marinate for 20 minutes.
Meanwhile, use an immersion blender to blend the mixture in the slow cooker until smooth, stir in the
ground cashews and fenugreek, and continue cooking.
3 Heat the pan over high heat, then add the prawns and yogurt marinade and cook, tossing them all
the time, for 5–8 minutes until no longer pink. For the last 5 minutes of cooking, add the prawns
and cream to the slow cooker. Season if needed. Garnish with the chopped cashews and serve with rice.
traditional method PREP 20 MINS, PLUS MARINATING COOK 40 MINS
1 Heat 2 tablespoons of the oil in a large heavy-based saucepan over low heat, add half the garlic, half
the ginger, the cinnamon, chilies, and cardamom pods and cook, stirring occasionally, for 2 minutes.
Stir in the tomatoes and cook for 10 minutes or until they start to reduce. Cover with a little hot water
and simmer for a further 10 minutes or until puréed. Push the tomato mixture through a sieve into a
food processor and blend until smooth.
2 Season the prawns with salt and pepper and toss with the rest of the garlic and ginger, the remaining
oil, the yogurt, and chili powder. Leave to marinate for 20 minutes. Heat the pan over high heat,
then add the prawns and yogurt marinade and cook, tossing them all the time, for 5–8 minutes until
no longer pink. Remove and set aside.
3 Return the tomatoes to the pan, stir in the ground cashews and fenugreek, and simmer for 10
minutes, adding a little hot water if the sauce looks too thick. For the last 5 minutes of cooking,
add the prawns and cream. Season if needed. Garnish with the chopped cashews and serve with rice.
Curries 231
Traditionally, dhansak would be made with three different types

of lentils and plenty of vegetables. This version is simpler, but no
less tasty for that. It can be made two days ahead and reheated.
Lamb dhansak
1
⁄4 cup vegetable oil 5 garlic cloves, finely chopped
1lb 10oz (750g) boned shoulder of lamb, cut 2 tsp ground cumin
into bite-sized pieces 2 tsp ground coriander
salt and freshly ground black pepper 2 tsp ground turmeric
1 large eggplant, chopped into bite-sized pieces pinch of cayenne pepper
1 large onion, finely chopped 1 tbsp all-purpose flour
3 3
⁄4in (2cm) piece of fresh ginger, peeled and ⁄4 cup green lentils
finely chopped 1 small cauliflower, chopped into florets

1 Preheat the slow cooker, if required. Heat two-thirds of the oil in a large Dutch oven over high heat.
Season the lamb with salt and pepper and cook (in batches, if necessary), stirring, for 3–5 minutes
until brown on all sides. Remove and set aside. Add the remaining oil to the pot, then add the eggplant
and cook over medium heat, stirring occasionally, for 5–7 minutes until brown. Also remove and set
aside, but in a separate bowl.
2 Add the onion to the pot and cook for 7–10 minutes until golden brown. Stir in the ginger and garlic
and cook for 2–3 minutes until softened and fragrant. Add the ground cumin, coriander, turmeric,
and cayenne and cook for 1–2 minutes until thoroughly combined. Return the lamb with any juices,
sprinkle the flour over, and cook, stirring, for about 1 minute. Stir in 2 cups of water and bring to a boil.
Transfer everything to the slow cooker, then stir in the lentils. Cover with the lid and cook on auto/low
for 6–8 hours or on high for 3–4 hours. Stir in the eggplant and cauliflower for the last 30 minutes of
cooking, topping up with water if necessary. Serve with fluffy rice and a mango chutney.
1 Heat two-thirds of the oil in a large Dutch oven over high heat. Season the lamb with salt and
pepper and cook (in batches, if necessary), stirring, for 3–5 minutes until brown on all sides.
Remove and set aside. Add the remaining oil to the pot, then add the eggplant and cook over medium
heat, stirring occasionally, for 5–7 minutes until brown. Remove and set aside, but in a separate bowl.
2 Add the onion to the pot and cook for 7–10 minutes until golden brown. Stir in the ginger and
garlic and cook for 2–3 minutes until softened and fragrant. Add the ground cumin, coriander,
turmeric, and cayenne and cook for 1–2 minutes until thoroughly combined. Return the lamb with any
juices, sprinkle the flour over, and cook, stirring, for about 1 minute. Stir in 31⁄2 cups of water and bring
to a boil. Lower the heat, cover, and simmer gently, stirring occasionally, for 30 minutes. Stir in the
lentils and cook for 15 minutes longer. Stir in the eggplant, cauliflower, and 2 cups more water; continue
simmering, stirring often, for 50–60 minutes until completely tender. Add more water during cooking if
the curry seems dry. Serve with fluffy rice and a mango chutney.
232 Curries
Vindaloo originates from Goa on the western coast of India,

where the cooking combines Portuguese influences with fiery
Indian flavors. This is an elaborate dish, but worth the effort.
Pork vindaloo
2lb (900g) boneless pork, cut into 2in (5cm) cubes FOR THE SPICE PASTE
1
⁄4 cup vegetable oil 1 tsp cumin seeds
5 garlic cloves, finely chopped 4 cardamom pods
2 onions, chopped 4 cloves
1 tsp ground turmeric 1in (2.5cm) cinnamon stick
1–2 tsp chili powder 5 black peppercorns
1
⁄2 tsp tomato paste 1–2 green chilies, chopped
3 tomatoes, chopped 1in (2.5cm) piece fresh ginger, chopped
3 tbsp wine vinegar or cider vinegar 4 garlic cloves, peeled and left whole
salt 3 tbsp lemon juice
pinch of crushed black peppercorns
1 tbsp chopped cilantro leaves

1 To make the spice paste, grind the cumin seeds, cardamom pods, cloves, cinnamon stick, and
peppercorns in a clean coffee grinder or spice mill, into a fine powder. Then blend the spice powder
with the green chilies, ginger, garlic and lemon juice in a food processor to make a paste. Mix the pork
with the paste in a large bowl, cover with plastic wrap, and put in the refrigerator for 11⁄2 hours.
2 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven, add the garlic, and cook
for 1 minute. Add the onions and cook for about 5 minutes, stirring occasionally, until they are
golden. Stir in the turmeric, chili powder, tomato paste, tomatoes, and vinegar. Add the marinated pork
and some salt, and cook for 10 minutes, stirring occasionally. Transfer everything to the slow cooker
and pour in 11⁄4 cups hot water. Cover with the lid and cook on auto/low for 6–8 hours or on high for
3–4 hours. Add the crushed black pepper, garnish with the chopped cilantro, and serve immediately.
1 To make the spice paste, grind the cumin seeds, cardamom pods, cloves, cinnamon stick, and
peppercorns in a clean coffee grinder or spice mill, into a fine powder. Then blend the spice powder
with the green chilies, ginger, garlic and lemon juice in a food processor to make a paste. Mix the pork
with the paste in a large bowl, cover with plastic wrap, and put in the refrigerator for 11⁄2 hours.
2 Heat the oil in a large Dutch oven add the garlic, and cook for 1 minute. Add the onions and cook
for about 5 minutes, stirring occasionally, until they are golden. Stir in the turmeric, chili powder,
tomato paste, chopped tomatoes, and vinegar. Add the marinated pork and some salt, and cook for
10 minutes, stirring occasionally. Pour in 11⁄4 cups water and bring to a boil, then reduce the heat and
simmer on a really low heat for about 40 minutes, or until the meat is cooked through and the sauce
is thick. Check occasionally that it’s not drying out, topping up with a little hot water if needed.Add
the crushed black pepper, garnish with the chopped cilantro, and serve immediately.
Curries 233
Don’t be shy with the garlic and ginger—this dish is big on bold
flavors. For vegetarians, cut a block of paneer or tofu into large
cubes and add the pieces to the sauce at the end of cooking.
Chicken tikka masala

SERVES 4 FREEZE UP TO 3 MONTHS, WITHOUT THE CREAM
1
juice of 2 limes ⁄2 tsp coriander seeds, dry-roasted and ground
1 tsp paprika 11⁄2 tsp cumin seeds, dry-roasted and ground
6 skinless boneless chicken thighs, about 11⁄2lb (675g) 1 tbsp vegetable oil
total weight, cut into bite-sized pieces 14oz (400g) can chopped tomatoes
2 shallots, roughly chopped 1 rounded tsp tomato paste
4 large garlic cloves, roughly chopped handful of cilantro leaves, roughly chopped
1
2 green chilies, seeded and roughly chopped ⁄2 tsp sugar
3in (7.5cm) piece fresh ginger, roughly chopped 3 tbsp unsalted butter
2 1
⁄3 cup plain Greek-style yogurt ⁄2 cup half and half
1
⁄2 tsp garam masala

1 In a bowl, mix together most of the lime juice, paprika, and chicken. Set aside. Put the shallots,
garlic, chilies, and half the ginger into a food processor. Strain the lime juice and paprika from the
chicken and add the liquid to the processor. Blend until smooth. Put into a bowl and stir in the yogurt,
garam masala, and half the coriander and cumin powder. Pour the yogurt mixture over the chicken and
turn to coat. Cover with plastic wrap and refrigerate overnight, if time permits, or cook immediately.
2 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven until hot, add the chicken
pieces, and cook for about 10 minutes until golden on each side. Remove and set aside. Combine the
tomatoes, tomato paste, cilantro leaves, sugar, and the remaining ginger, lime juice, cumin, and coriander
powder in a food processor and blend until smooth. Melt the butter in the pot and stir in the tomato
mixture. Pour into the slow cooker, add the chicken, cover, and cook on auto/low for 4–5 hours or on high
for 2–3 hours. Stir in the half and half and cook for 10 minutes. Serve with Indian breads.
1 In a bowl, mix together most of the lime juice, paprika, and chicken. Set aside. Put the shallots, garlic,
chilies, and half the ginger into a food processor. Strain the lime juice and paprika from the chicken
and add the liquid to the processor. Blend until smooth. Put into a bowl and stir in the yogurt, garam
masala, and half the coriander and cumin powder. Pour the spiced yogurt mixture over the chicken and
turn to coat. Cover with plastic wrap and refrigerate overnight, if time permits, or cook immediately.
2 Heat the oil in a large Dutch oven until hot, add the chicken pieces, and cook for about 10 minutes
until golden on each side. Remove and set aside. Combine the tomatoes, tomato paste, cilantro
leaves, sugar, and the remaining ginger, lime juice, cumin, and coriander powder in a food processor
and blend until smooth. Melt the butter in the pot and stir in the tomato mixture and chicken. Cover
and cook for about 30 minutes, topping up with a little hot water if needed. Stir in the half and half and
cook for 10 more minutes. Serve with Indian breads.
234 Curries
Sambar is made in hundreds of ways, using various vegetables

and roasted spices. You can buy tamarind paste in most major
supermarkets or look for it in an Asian store.
Vegetable sambar
1
⁄2 cup split yellow lentils FOR THE SPICE PASTE
1 tsp ground turmeric 11⁄4 cups dried unsweetened flaked coconut
1 tsp chili powder 2 tsp coriander seeds
2 onions, cut into small pieces 1 dried red chile
2 medium (31⁄2oz/100g) carrots, peeled and chopped
1 cup frozen or fresh green beans, chopped FOR TEMPERING
3 tomatoes, quartered 1 tbsp vegetable oil
2 medium (31⁄2oz/100g) potatoes, peeled and cubed 1 tsp mustard seeds
1 tbsp tamarind paste mixed with 1⁄4 cup water 10 curry leaves
salt 3 dried red chilies

1 Preheat the slow cooker, if required. For the spice paste, heat a small frying pan over medium heat,
add the coconut and spices, and dry-roast until brown. Leave to cool, then put in a food processor
and blend to a paste, gradually adding about 1 cup of water.
2 Bring 11⁄2 cups of water to a boil in a large heavy-based pan and add the lentils, turmeric, chili
powder, and onions. Simmer for 10–15 minutes until the lentils soften. Transfer to the slow cooker
and stir in the vegetables. Then add the tamarind water and salt, to taste, and stir in the spice paste.
3 For tempering, heat the oil in a heavy-based frying pan and add the mustard seeds. As they begin
to pop, add the curry leaves and dried red chilies. Pour this over the curry and gently stir in. Serve
hot with some lime wedges and rice or dosas.
1 For the spice paste, heat a small frying pan over medium heat, add the coconut and spices, and
dry-roast until brown. Leave to cool, then put in a food processor and blend to a paste, gradually
adding about 1 cup of water.
2 Bring 11⁄2 cups of water to a boil in a large heavy-based pan and add the lentils, turmeric, chili
powder, and onions. Simmer for 10–15 minutes until the lentils soften. Stir in the vegetables. Cover
with the lid and cook for about 10 minutes until the vegetables are tender. Add the tamarind water and
salt, to taste. Cover and cook for a further 5 minutes. Stir in the spice paste. Bring to a boil, then reduce
the heat to moderate and cook, uncovered, for 5 minutes, stirring occasionally.
3 For tempering, heat the oil in a heavy-based frying pan and add the mustard seeds. As they begin
to pop, add the curry leaves and dried red chilies. Pour this over the curry and gently stir in. Serve
hot with some lime wedges and rice or dosas.
236 Curries
This light, easy recipe features chicken gently simmered in

coconut sauce with a simple mixture of mushrooms and
scallions. You could make this with shrimp, if you prefer.
Thai green chicken curry

SERVES 4
1 tbsp olive oil 1–2 tbsp fish sauce (nam pla)

4 skinless boneless chicken thighs, about 1 cup hot vegetable stock, for both methods
11⁄4lb (550g) total weight, cut into bite-sized pieces 6oz (175g) shiitake mushrooms, chopped
4 tsp Thai green curry paste (use more paste for a 6 scallions, trimmed and with the green part
spicier sauce) chopped into 1⁄4in (5mm) slices
2 tbsp light soy sauce salt and freshly ground black pepper
14oz (400ml) can coconut milk chopped cilantro, to serve

chicken (in batches, if necessary), and cook for about 10 minutes until lightly browned. Remove
and set aside. Stir in the curry paste and cook for a minute.
2 Pour in the soy sauce, coconut milk, fish sauce, and stock, and bring to a boil, stirring. Transfer to
the slow cooker, adding the chicken, mushrooms, and most of the scallions, and season with salt
and pepper. Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Taste and
adjust seasoning, if needed, or add a little more fish sauce. Garnish with the cilantro and remaining
sliced scallions. Serve hot with boiled or steamed long-grain rice or plain noodles.
1 Heat the oil in a large Dutch oven over medium heat, add the chicken (in batches, if necessary),
and cook for about 10 minutes until lightly browned. Remove and set aside. Stir in the curry paste
and cook for a minute.
2 Pour in the soy sauce, coconut milk, fish sauce, and stock, and bring to a boil, stirring. Lower the
heat, add the chicken, mushrooms, and most of the scallions, and season with salt and pepper.
Partially cover with the lid and allow to simmer very gently on low heat for about 50 minutes, until
the chicken is cooked through. Taste and adjust seasoning, if needed, or add a little more fish sauce.
Garnish with the cilantro and the remaining sliced scallions. Serve hot with boiled or steamed
long-grain rice or plain noodles.
Curries 237
Fiery, broth-like curries, enriched with coconut milk, are typical

of the dishes from East Africa. The best accompaniment is a
generous helping of rice to soak up the delectably soupy broth.
Kenyan fish curry

SERVES 4–6
juice of 1 lime 1 cup coconut milk

1 tsp black peppercorns, crushed 1 tbsp tamarind paste
1lb 5oz (600g) haddock filet, skinned and cut
into 2in (5cm) pieces FOR THE SPICE MIXTURE
1
⁄3 cup vegetable oil 2 dried red chilies
3
1 red onion, finely chopped ⁄4 tsp coriander seeds
3
1 red bell pepper, seeded and finely chopped ⁄4 tsp cumin seeds
1 red chile, finely chopped 1 tsp mustard seeds
1
4 garlic cloves, finely chopped ⁄4 tsp ground turmeric
9oz (250g) plum tomatoes, skinned and
finely chopped

1 To make the spice mixture, dry-roast the chilies and seeds, then grind to a powder using a mortar
and pestle or a clean coffee grinder. Combine with the turmeric and set aside. Combine the lime
juice with the peppercorns and pour over the fish. Heat the oil in a large heavy-based skillet over
medium heat. Dry the fish with paper towels and cook for about 1 minute on each side until lightly
colored, but not quite cooked through. Remove and set aside.
2 Preheat the slow cooker, if required. Add the red onion to the pan, cover, and cook for about 5
minutes until soft. Add in the red bell pepper, chile, and garlic, and continue cooking, uncovered,
for about 10 minutes. Stir in the spice mixture and fry briskly for 1 minute, then stir in the tomatoes,
and bring to a boil. Transfer to the slow cooker, pour in 1⁄2 cup water, and stir in the coconut milk and
tamarind paste. Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours. Add
the fish for the last 10 minutes of cooking. Serve hot with rice.
1 To make the spice mixture, dry-roast the chilies and seeds, then grind to a powder using a mortar
and pestle or a clean coffee grinder. Combine with the turmeric and set aside. Combine the lime
juice with the peppercorns and pour over the fish. Heat the oil in a large heavy-based skillet over
medium heat. Dry the fish with paper towels and cook for about 1 minute on each side until lightly
colored, but not quite cooked through. Remove and set aside.
2 Add the red onion to the pan, cover, and cook for about 5 minutes until soft. Add in the red bell
pepper, chile, and garlic, and continue cooking, uncovered, for about 10 minutes. Stir in the spice
mixture and fry briskly for 1 minute, then stir in the tomatoes, and bring to a boil. Pour in 1 cup water
and simmer for about 20 minutes or until thickened. Stir in the coconut milk and tamarind paste and
simmer for a futher 15 minutes. The curry shouldn’t be too thick—aim for something almost broth-like
in consistency. Add the fish to the pan and simmer for 5–10 minutes. Serve hot with rice.
238 Curries
For this recipe, potatoes and cauliflower are tumbled in a tikka

coconut sauce. This is a simple and economical dish to make,
and can easily be made ahead and reheated when required.
Cauliflower curry
SERVES 4–6
1 tbsp vegetable oil 2 tbsp medium-hot tikka curry paste

1 onion, roughly chopped 14oz (400g) can chickpeas, drained and rinsed
salt and freshly ground black pepper 14oz (400ml) can coconut milk
2in (5cm) piece of fresh ginger, 13⁄4 cups hot vegetable stock for the slow cooker
peeled and finely chopped (2 cups for the traditional method)
3 garlic cloves, finely chopped 3 potatoes, peeled and cut into bite-sized pieces
2 green chilies, seeded and finely chopped 1 cauliflower, cut into bite-sized florets

add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the ginger,
garlic, and chilies, and cook for a couple of minutes. Stir in the tikka paste and chickpeas and transfer
everything to the slow cooker.
2 Pour in the coconut milk and stock, then add the raw potatoes and cauliflower, and stir. Cover
with the lid and cook on auto/low for 8 hours or on high for 4 hours. Serve with some rice and
naan bread.
1 Heat the oil in a large, heavy Dutch oven over medium heat, add the onion, and cook for 3–4
minutes until soft. Season with salt and pepper, stir in the ginger, garlic, and chilies, and cook
for a couple of minutes. Stir in the tikka paste, chickpeas, coconut milk, and stock and bring to a
boil. Reduce to a simmer and cook gently, partially covered with the lid and stirring occasionally,
for 30 minutes.
2 Meanwhile, bring another large pot of salted water to a boil. Add the potatoes and cook for
about 15 minutes or until just beginning to soften. Remove the potatoes with a slotted spoon
and set aside. Put the cauliflower in the boiling water and cook for about 5 minutes, then drain well.
3 Add the potato and cauliflower into the sauce and turn so they are well coated, then simmer
very gently for a further 15 minutes or so, to allow all the flavors to mingle. Serve with some
rice and naan bread.
Curries 239
Cashew nuts and golden raisins enrich this lamb curry. Make it
as hot as you desire as the yogurt will mellow it a little. The lamb
becomes very tender when slow cooked and isn’t at all fatty.
Balti lamb curry

1 tbsp vegetable oil 2lb (900g) boneless lamb leg, cut into
1 onion, finely chopped bite-sized pieces
salt and freshly ground black pepper 2 cups hot vegetable stock for the slow cooker
3 garlic cloves, finely chopped (21⁄2 cups for the traditional method)
2in (5cm) piece of fresh ginger, peeled and 1 cup golden raisins
1
finely chopped ⁄2 cup cashew nuts (half of them ground)
1
1–2 red chilies, depending on your heat ⁄2 cup plain yogurt
preference, seeded and finely chopped small bunch of cilantro, finely chopped
1 tbsp balti curry paste (available in Indian markets) lemon wedges, to serve

add the onion, and cook for 3–4 minutes until soft. Season well with salt and pepper, stir in the
garlic, ginger, and chilies, and cook for a few more minutes.
2 Stir in the curry paste, then add the lamb and toss to coat. Increase the heat a little and cook
for 5–8 minutes until the lamb is no longer pink. Pour in a little stock and let it bubble for a few
minutes, then transfer everything to the slow cooker.
3 Pour in the remaining stock and add in the raisins and ground cashew nuts. Cover with the lid
and cook on auto/low for 6–8 hours or on high for 3–4 hours. Stir in the whole cashew nuts for
the last 30 minutes of cooking. Stir in the yogurt and cilantro and serve with rice, naan bread, and
some lemon wedges on the side.
1 Preheat the oven to 350°F (180°C). Heat the oil in a large, heavy Dutch oven over medium heat,
add the onion, and cook for 3–4 minutes until soft. Season well with salt and pepper, then stir in
the garlic, ginger, and chilies and cook for a few more minutes.
2 Stir in the curry paste, then add the lamb and toss to coat. Increase the heat a little and cook
for 5–8 minutes until the lamb is no longer pink. Pour in a little stock and let it bubble for a few
minutes, then add the remaining stock, bring back to a boil, and reduce to a simmer.
3 Add in the raisins and cashew nuts, both whole and ground, and stir. Cover with the lid and put
in the oven for 1 hour. Check occasionally that it’s not drying out, topping up with a little hot
water if needed. Stir in the yogurt and cilantro and serve with rice, naan bread, and some lemon
wedges on the side.
240 Curries
Duck curry is extremely rich and has a great depth of flavor.

If you like your curry hot, use two red chilies rather than the
one specified—and leave the seeds in for an even greater kick.
Duck curry
2 whole boneless duck breasts, with skin 2 carrots, peeled and finely chopped
1 tbsp sunflower oil 1 tbsp garam masala
1 onion, finely chopped 1 tsp ground turmeric
2 celery stalks, finely chopped 1 tsp paprika
3 garlic cloves, finely chopped 2 x 14ox (400g) cans chopped tomatoes
1 red chile, seeded and finely chopped 2 cups hot vegetable stock for the slow cooker
2in (5cm) piece of fresh ginger, peeled (3 cups for the traditional method)
and finely chopped
1 Preheat the slow cooker, if required. Heat a heavy-based pan over medium-high heat and add the
duck breasts, skin-side down. Cook each side for 3–6 minutes until golden. Remove and set aside.
Heat the oil in the pan over medium heat, add the onion and celery, and cook for about 5 minutes until
soft. Season with salt and pepper, stir in the garlic, chile, and ginger, and cook for a couple more
minutes. Add the carrots, turn to coat, and continue cooking for 5 more minutes, stirring occasionally.
Stir in the spices and tomato paste and cook for 1–2 minutes.
2 Transfer everything to the slow cooker and then add the tomatoes and stock. Add the duck breasts
and tuck them into the sauce. Cover with the lid and cook on auto/low for 8 hours. Remove the
duck breasts, peel off the skin and discard, and then shred the meat. Put the duck meat back into the
slow cooker and stir, then taste and season, as required. Serve with rice and chapatis.
1 Preheat the oven to 350°F (180°C). Heat a large Dutch oven over medium-high heat and add the
duck breasts, skin-side down. Cook each side for 3–6 minutes or until golden. Remove and set
aside. Heat the oil in the pot over medium heat, add the onion and celery, and cook for about
5 minutes until soft. Season with salt and pepper, stir in the garlic, chile, and ginger, and cook for
a couple more minutes.
2 Add the carrots, turn to coat, and continue cooking for 5 more minutes, stirring occasionally. Stir
through the spices and tomato paste and cook for 1–2 minutes, then add in the tomatoes and stock.
Bring to a boil, reduce to a simmer, and return the duck breasts to the pot, tucking them into the sauce.
Cover with the lid and put in the oven for 11⁄2 hours. Check occasionally that it’s not drying out, topping
up with a little hot water if needed.
3 Remove from the oven and spoon out the duck breasts. Peel off the skin and discard, then shred
the meat. Put the duck meat back into the pot and return it to the oven for another 30 minutes
(if the sauce is too thin, remove the lid). Taste and season, if necessary. Serve with rice and chapatis.
242 Curries
This is a hot and sour curry that features chilies and pineapple
in a thick sauce of lentils, which successfully temper the heat
and add texture to the finished dish.
Shrimp dhansak
11⁄4 cups red lentils 4in (10cm) piece fresh ginger, peeled and
salt and freshly ground black pepper finely chopped
3 tbsp vegetable oil or 2 tbsp ghee 4 garlic cloves, finely chopped
4 cardamom pods, crushed 3–4 green chilies, seeded and finely sliced
1
2 tsp mustard seeds ⁄2 pineapple, peeled and cut into bite-sized pieces
2 tsp chili powder 6 tomatoes, skinned and roughly chopped
2 tsp ground turmeric 1lb (450g) (shelled weight) uncooked large shrimp
2 tsp ground cinnamon handful of cilantro, finely chopped
2 onions, finely chopped

1 Preheat the slow cooker, if required. Put the lentils in the slow cooker, season well with salt and
pepper, then pour in enough cold water to cover. Cover with the lid and cook on auto/low for
6–8 hours or on high for 3–4 hours.
2 Meanwhile, as the lentils are starting to cook in the slow cooker, heat 1 tablespoon of the oil or
1
⁄2 tablespoon of the ghee in a large heavy-based skillet, add the dried spices, and cook, stirring,
for 2 minutes or until the seeds pop. Stir in the onions, ginger, garlic, and chilies, and cook for 5 minutes
or until soft. Transfer to the slow cooker with the lentils, re-cover with the lid, and continue cooking.
3 Heat 1 tablespoon of the oil or ½ tablespoon of ghee in the pan, stir in the pineapple and tomatoes,
then stir these into the lentils for the last 30 minutes of cooking. When ready to serve, heat the
remaining oil or ghee, add the shrimp, and cook briefly until pink, then stir them into the lentils. Taste
and season with salt and pepper if needed, stir in the cilantro, and serve with rice or naan bread.
1 Put the lentils in a large heavy-based saucepan, season well with salt and pepper, then pour in
enough cold water to cover. Cover with the lid, bring to a boil, then reduce to a simmer, and cook
for 20 minutes or until soft. Top up with hot water if they begin to dry out. Drain and set aside.
2 Meanwhile, heat 1 tablespoon of the oil or 1⁄2 tablespoon of the ghee in a large heavy-based skillet,
add the dried spices, and cook, stirring, for 2 minutes or until the seeds pop. Stir in the onions,
ginger, garlic, and chilies, and cook for 5 minutes or until soft and fragrant.
3 Add 1 tablespoon of the oil or 1⁄2 tablespoon of ghee to the pan, stir in the pineapple, add the lentils
and tomatoes, and a little hot water so the mixture is slightly sloppy, then simmer on a really low
heat for about 15 minutes. Meanwhile, heat the remaining oil or ghee, add the shrimp and cook briefly
until pink, then stir them into the lentils. Taste and season with salt and pepper if needed, stir in the
cilantro, and serve with rice or naan bread.
Curries 243
This is a mild vegetarian curry and the sweet peppers marry well
with the paneer. This is an Indian cheese that won’t melt upon
cooking; you’ll find it with the other cheeses at the supermarket.
Paneer and sweet pepper curry

2 tbsp vegetable oil 4 tsp garam masala

1 x 8oz package paneer, cubed 2 tsp ground turmeric
4in (10cm) piece fresh ginger, peeled and sliced 6 red bell peppers, seeded and sliced
2 red chilies, seeded and finely chopped 6 tomatoes, skinned and roughly chopped
2 tbsp dried curry leaves, crushed salt and freshly ground black pepper
2 tsp cumin seeds bunch of fresh cilantro, finely chopped

1 Preheat the slow cooker, if required. Heat half the oil in a heavy-based skillet over medium-high
heat, add the paneer, and cook for 5–8 minutes, stirring, until golden all over. Remove and set aside.
2 Heat the remaining oil in the pan, add the ginger, chilies, curry leaves, cumin seeds, garam masala,
and turmeric, and stir well to coat with the oil. Then add the peppers, tomatoes, and 1⁄2 cup water
and bring to a boil.
3 Transfer everything to the slow cooker, including the paneer, and season with salt and pepper.
Cover with the lid and cook on auto/low for 5–6 hours or on high for 3–4 hours. Stir in the cilantro
and serve with rice, chapatis, or naan bread.
1 Heat half the oil in a heavy-based skillet over medium-high heat, add the paneer and cook for
5–8 minutes, stirring, until golden all over. Remove and set aside.
2 Heat the remaining oil in the pan, add the ginger, chilies, curry leaves, cumin seeds, garam masala,
and turmeric, and stir well to coat with the oil. Then add the peppers and cook over low heat for
about 15 minutes until beginning to soften.
3 Add the tomatoes and 1⁄2 cup water and cook on low for 15 minutes. Return the paneer to the pan,
season with salt and pepper, then simmer gently for 15–20 minutes, topping up with a little hot
water if needed. Stir in the cilantro and serve with rice, chapatis, or naan bread.
244 Curries
Lots of spices enliven these red lentils, making them delicious

enough to eat on their own with rice. Wash the lentils well before
using and pick them over for any stones.
Red lentil dahl

1 tbsp sunflower oil 1 tsp paprika

1 onion, finely chopped 6 curry leaves, crushed
3
salt and freshly ground black pepper ⁄4 cup red lentils, rinsed and picked over
3 garlic cloves, finely chopped for any stones
1 red chile, seeded and finely chopped 14oz (400g) can chopped tomatoes
2in (5cm) piece of fresh ginger, peeled 2 cups hot vegetable stock for the slow cooker
and grated (3 cups for the traditional method)
1 tsp ground cumin juice of 1⁄2 lemon (optional)
1 tsp ground coriander small bunch of cilantro leaves, finely chopped
1 tsp ground turmeric plain yogurt, to serve

1 Preheat the slow cooker, if required. Heat the oil in a large, heavy Dutch oven over medium heat, add
the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the garlic, chile,
and ginger, and cook for a couple more minutes.
2 Add all the spices and curry leaves and stir well, then stir in the lentils so they get well coated with
the spices. Add in the tomatoes and transfer everything to the slow cooker. Pour in the stock, cover
with the lid, and cook on auto/low for 8 hours or on high for 4 hours.
3 Taste and season as needed, adding the lemon juice, if using, and stir in the cilantro. Serve with rice,
chapatis, and a spoonful of yogurt on the side.
1 Heat the oil in a large, heavy Dutch oven over medium heat, add the onion, and cook for 3–4 minutes
until soft. Season with salt and pepper, stir in the garlic, chile, and ginger, and cook for a couple
more minutes.
2 Add all the spices and curry leaves and stir well, then stir in the lentils so they are well coated with
the spices. Add in the tomatoes and 2 cups of the stock. Bring to a boil, then reduce to a simmer,
partially cover with the lid, and cook on low heat for about 1 hour, stirring occasionally and topping up
with the reserved stock when needed.
3 Taste and season as needed, adding the lemon juice, if using, and stir in the cilantro. Serve with rice,
chapatis, and a spoonful of yogurt on the side.
Curries 245
Okra is becoming more popular, and when chopped and cooked

in this way it still remains firm. Lots of ginger is the key to this
dish, it works really well with the acidity of the tomatoes.
Ginger and okra curry

1 tbsp sunflower oil 1 tsp black onion seeds (optional)

6 shallots, finely chopped 4 tomatoes, finely chopped
salt and freshly ground black pepper 14oz (400g) can chopped tomatoes
1–2 green chilies, depending on your heat 1 cup hot vegetable stock for the slow cooker
preference, seeded and finely chopped (2 cups for the traditional method)
3 garlic cloves, finely chopped lemon wedges, for serving
6oz (175g) okra, tops trimmed
4in (10cm) piece of fresh ginger, peeled
and finely chopped

1 Preheat the slow cooker, if required. Heat the oil in a large, heavy-based pan over medium heat,
add the shallots, and cook for about 5 minutes until soft. Season with salt and pepper, stir in the
chilies and garlic, and cook for a few more minutes.
2 Add the okra, increase the heat a little and fry them, stirring, until they take on some color. Stir in
the ginger and onion seeds, turning to coat. Transfer everything to the slow cooker. Stir in the fresh
and canned tomatoes and the stock. Cover with the lid and cook on auto/low for 8 hours or on high for
4 hours. Taste and season, as necessary, and serve the curry with rice, chapatis, and lemon wedges on
the side.
1 Heat the oil in a large heavy-based pan over medium heat, add the shallots, and cook for about
5 minutes until soft. Season with salt and pepper, then stir in the chilies and garlic, and cook for
a few more minutes.
2 Add the okra, increase the heat a little and fry them, stirring, until they take on some color. Stir
in the ginger and onion seeds (if using), turning to coat.
3 Add the fresh and canned tomatoes and bring to a boil, then pour in the stock and let the sauce
bubble for a few minutes more. Reduce to a simmer, cover with the lid, and cook on low heat for
about 1 hour, stirring occasionally and topping up with hot water if needed. For the last 15 minutes
or so, remove the lid and let the sauce simmer to thicken. Taste and season, as necessary, and serve
the curry with rice, chapatis, and lemon wedges on the side.
246 Curries
This is a simple vegetarian curry centered on nutty chickpeas and

spices. You could stir in some fresh spinach at the end and spice it
up with chilies if you wish.
Chickpea curry with cardamom

1 tbsp vegetable oil 6 cardamom pods, lightly crushed

1 onion, finely chopped 14oz (400g) can chickpeas, drained and rinsed
salt and freshly ground black pepper 14oz (400g) can chopped tomatoes
1 tsp cumin seeds 1–2 tsp garam masala
1 tsp ground turmeric 1 tsp chili powder
1 tsp ground coriander

1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based skillet over low heat, add
the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Stir in the cumin
seeds, turmeric, coriander, and cardamom and continue cooking for about 5 minutes until fragrant.
2 Add the chickpeas to the pan and stir well, crushing them slightly with the back of a wooden
spoon. Add in the tomatoes, including any juices, then fill the can with water and add this also.
Sprinkle in the garam masala and chili powder and bring to a boil. Transfer everything to the slow
cooker, cover with the lid, and cook on auto/low for 4–5 hours or on high for 2–3 hours. Taste and
season with salt and pepper if needed. Serve hot with a squeeze of lemon and topped with a spoonful
of yogurt, together with naan bread and basmati rice.
1 Heat the oil in a large heavy-based skillet over low heat, add the onion and a pinch of salt, and
cook gently for about 5 minutes until soft. Stir in the cumin seeds, turmeric, coriander, and
cardamom and continue cooking for about 5 minutes until fragrant.
2 Add the chickpeas to the pan and stir well, crushing them slightly with the back of a wooden
spoon. Add in the tomatoes, including any juices, then fill the can with water and add this also.
Sprinkle in the garam masala and chili powder and bring to a boil.
3 Reduce the heat to low and simmer gently for about 40 minutes, until the sauce begins to thicken
slightly, and topping up with a little hot water if needed. Taste and season if needed. Serve hot with
a squeeze of lemon and topped with a spoonful of yogurt, together with naan bread and basmati rice.
Curries 247
Korma refers to a fragrant Indian dish in which meat is gently

cooked with spices and plain yogurt. Here, the korma is made
with lamb, but you could also use chicken and shrimp.
Lamb korma
1
⁄2 cup vegetable oil FOR THE SPICE MIXTURE
6 onions, total weight about 1lb 10oz (750g), sliced 2 dried red chilies, seeded
1in (2.5cm) piece of fresh ginger, peeled and grated 5 cardamom pods, seeds extracted
2 garlic cloves, finely chopped 1 cinnamon stick, crushed, or 2 tsp
3lb (1.4kg) boned lamb shoulder, excess fat ground cinnamon
trimmed, and cut into bite-sized pieces 5 whole cloves
1 cup plain yogurt 7 black peppercorns
salt 2 tsp ground cumin
1 cup heavy cream 1 tsp ground mace
3–5 sprigs of cilantro, leaves chopped 1 tsp paprika

1 Preheat the slow cooker, if required. To make the spice mixture, put the chilies, cardamom seeds,
crushed cinnamon, cloves, and peppercorns in a mortar or clean coffee grinder and grind them
as finely as possible. Stir in the cumin, mace, paprika, and ground cinnamon, if using.
2 Heat the oil in a large Dutch oven over low heat, add the onions, and cook for about 20 minutes
until soft and golden brown. Stir in the ginger and garlic and cook for about 2 minutes until soft
and fragrant. Stir in the spice mixture and cook for 1–2 minutes until thoroughly combined. Add the
lamb and cook for about 5 minutes, stirring and tossing constantly, so it absorbs the flavor of the spices.
Then add the yogurt and a little salt, and transfer everything to the slow cooker. Cover with the lid and
cook on auto/low for 5–6 hours or on high for 3–4 hours. Stir in the cream for the last 20 minutes of
cooking. Taste and season with salt and pepper if needed, garnish with the cilantro, and serve with rice.
1 To make the spice mixture, put the chilies, cardamom seeds, crushed cinnamon, cloves, and
peppercorns in a mortar or clean coffee grinder and grind them as finely as possible. Stir in the
cumin, mace, paprika, and ground cinnamon, if using.
2 Heat the oil in a large Dutch oven over low heat, add the onions, and cook for about 20 minutes
until soft and golden brown. Stir in the ginger and garlic and cook for about 2 minutes until soft
and fragrant. Stir in the spice mixture and cook for 1–2 minutes until thoroughly combined. Add the
lamb and cook for about 5 minutes, stirring and tossing constantly, so it absorbs the flavor of the spices.
Then add the yogurt and a little salt, and bring almost to a boil. Reduce the heat to very low, cover, and
cook for 2–21⁄2 hours until the lamb is tender enough to crush with your fingers. Stir occasionally during
cooking so the meat does not stick. If the liquid evaporates too quickly, add a little hot water. Stir the
cream into the lamb. Taste and season with salt and pepper if needed, garnish with the cilantro, and
serve with rice.
Chilis &
gumbos
250 Chilis and gumbos
A blend of hot spices and dark chocolate combine in this famous

Mexican dish. Turkey is a good lean meat, but use chicken if you
prefer. Make sure you use the best quality dark chocolate.
Turkey mole
2lb (900g) boneless turkey thighs 1 slice of stale white bread, torn into pieces
salt and freshly ground black pepper 1 stale corn tortilla, torn into pieces
3 tbsp vegetable oil 1 cup blanched almonds
11⁄2oz (45g) dark chocolate (70 percent cocoa), 1
⁄2 cup raisins
broken into pieces 1oz (30g) chili powder
1 tsp each of ground cloves, coriander, and cumin
1
FOR THE MOLE MIXTURE ⁄4 tsp ground aniseed
14oz (400g) can chopped tomatoes 2 tsp ground cinnamon
1
⁄2 onion, quartered 2 tbsp sesame seeds
3 garlic cloves, peeled and left whole

1 Preheat the slow cooker, if required. Season the turkey and heat half the oil in a large Dutch oven
over medium heat. Add the turkey pieces, skin-side down, and cook for 10–15 minutes until
browned all over. Set aside. For the mole mixture, put all the ingredients, except for half the sesame
seeds, in a food processor and blend to a smooth paste.
2 Heat the remaining oil in the pot over moderate heat, add the mole mixture, and cook, stirring, for
about 5 minutes, until it is thick. Add the chocolate and stir until it has melted, then slowly add
1 cup of hot water, stirring. Season with salt and bring to a boil. Transfer everything to the slow cooker,
including the turkey. Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours
Remove the turkey and set aside until cool enough to handle. Remove the skin and any fat, and shred
the meat with your fingers. Return to the sauce and stir. Taste for seasoning. Toast the remaining
sesame seeds for 2–3 minutes in a dry frying pan until lightly golden. Serve with white rice and sprinkle
with the sesame seeds.
traditional method PREP 45–50 MINS COOK 1¼–1¾ HRS
1 Season the turkey and heat half the oil in a large Dutch oven over medium heat. Add the turkey
pieces, skin-side down, and cook for 10–15 minutes until browned all over. Add 3 cups water, bring
to a boil, and cover. Simmer for 45–60 minutes, until the turkey is very tender when pierced with a fork.
Set aside. Strain the cooking liquid into a bowl. For the mole mixture, put all the ingredients, except for
half the sesame seeds, in a food processor and blend to a smooth paste.
2 Heat the remaining oil in the Dutch oven over moderate heat, add the mole mixture, and cook,
stirring, for about 5 minutes, until it is thick. Add the chocolate and stir until it has melted. Pour in
the cooking liquid, season with salt, and stir. Simmer for 25–30 minutes, to thicken. Toast the remaining
sesame seeds for 2–3 minutes in a dry frying pan until lightly golden. Remove the skin and any fat
from the turkey and shred the meat with your fingers. Return the turkey to the pot and simmer for
10–15 minutes. Taste for seasoning. Serve with white rice and sprinkle with the sesame seeds.
In Texas, you will never find red beans in a chili; they are served
on the side, as in this authentic recipe. Do mix them in with the
meat, if you prefer. For a real Texan touch, serve it with cornbread.
Chili con carne

3 tbsp vegetable oil, plus more if needed 2 tbsp chili powder

3lb (1.35kg) chuck steak, cut into bite-sized pieces 1 tbsp paprika
3 onions, chopped 2 tsp ground cumin
3 garlic cloves, finely chopped 1–2 tsp Tabasco sauce
2 x 14oz (400g) cans chopped tomatoes salt and freshly ground black pepper
2–4 dried red chilies, seeded and finely chopped 1 tbsp fine cornmeal (polenta)
or crumbled
5–6 sprigs of oregano, leaves chopped or
1 tbsp dried oregano

1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over high heat, add the
beef (in batches and with extra oil, if necessary), and cook, stirring, until browned. If the meat has
been cooked in batches return it all to the pot, then add the onions, garlic, and tomatoes, and cook,
stirring, for 8–10 minutes until the onions are just soft.
2 Transfer everything to the slow cooker and pour in 11⁄4 cups water. Stir, then add the chilies, oregano,
chili powder, paprika, cumin, Tabasco sauce, and salt and pepper. Cover with the lid and cook on
auto/low for 6–8 hours or on high for 3–4 hours. Stir in the cornmeal for the last hour of cooking. At the
end of cooking, the chili should be thick and rich. Taste for seasoning, and serve it with boiled, white
long-grain rice and bowls of warmed red kidney beans.
1 Heat half the oil in a large Dutch oven over high heat, add the beef (in batches and with extra oil, if
necessary), and cook, stirring, until browned. If the meat has been cooked in batches return it all to
the pot, then add the onions, garlic, and tomatoes, and cook, stirring, for 8–10 minutes until the onions
are just soft.
2 Pour in 2 cups water and stir into the pot with the chilies, oregano, chili powder, paprika, cumin,
Tabasco sauce, and salt and pepper. Bring just to a boil, cover, and simmer over low heat, stirring
occasionally, for about 2–21⁄2 hours until the meat is very tender. About 30 minutes before the end of
cooking, stir in the cornmeal. At the end of cooking, the chili should be thick and rich. Taste for seasoning,
and serve it with boiled, white long-grain rice and bowls of warmed red kidney beans.
In Louisiana, gumbo can be made from any number of ingredients.

Best of all is shrimp gumbo bolstered, as here, with oysters. It is
thickened with a dark roux of flour toasted slowly in oil.
Shrimp and okra gumbo

SERVES 4–6
1 bay leaf 51⁄2oz (150g) smoked sausage, such as kielbasa,

3–5 sprigs of thyme outer casing removed, if necessary, and cut
11⁄2 tsp berries allspice into 1⁄2in (1cm) slices
1 tsp crushed chilies 9oz (250g) okra, chopped into 1⁄2in (1cm) slices
1
⁄4 cup vegetable oil 1lb (450g) raw medium shrimp, peeled and deveined
1
⁄2 cup all-purpose flour 12 shelled oysters
1 large onion, finely chopped small bunch of scallions, trimmed and
3 garlic cloves, finely chopped sliced diagonally
2 green bell peppers, seeded and diced small bunch of parsley, leaves finely chopped
1
salt and freshly ground black pepper ⁄2 tsp Tabasco sauce, plus more to taste
12oz (350g) tomatoes, skinned and coarsely chopped

1 Preheat the slow cooker, if required. Put the bay leaf, thyme, allspice, and crushed chilies in a
cheesecloth bag and tie the top. To make a roux, heat the oil in a large Dutch oven over low heat,
stir in the flour, and cook for about 5 minutes, stirring constantly, until the roux is medium brown. Stir
the onion, garlic, peppers, and salt and pepper into the roux and cook for 7–10 minutes, stirring, until
they are softened and lightly browned. Add the tomatoes and sausage and cook, stirring occasionally,
for a further 10–12 minutes. Add the okra, spice bag, and 2 cups water.
2 Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 6–8 hours or
on high for 3–4 hours. Add the shrimp for the last 10 minutes of cooking or until they start to turn
pink. Add the oysters and scallions for the last 5 minutes of cooking or until the edges of the oysters
start to curl. Discard the spice bag. Stir in the parsley and Tabasco sauce. Taste for seasoning, adding
more Tabasco sauce, if you like. To serve, spoon the gumbo into warmed soup bowls.
traditional method PREP 45 MINS, PLUS 25–30 MINS COOK 1¼ HRS
1 Put the bay leaf, thyme, allspice, and crushed chilies in a cheesecloth bag and tie the top. To make a
roux, heat the oil in a large Dutch oven over low heat, stir in the flour, and cook for about 5 minutes,
stirring constantly, until the roux is medium brown. Stir the onion, garlic, peppers, and salt and pepper
into the roux and cook for 7–10 minutes, stirring, until they are softened and lightly browned. Add the
tomatoes and sausage and cook, stirring occasionally, for a further 10–12 minutes. Add the okra, spice
bag, and 2 cups water. Partially cover the pot and let it simmer for 40–50 minutes until the okra is very
tender and the gumbo is thick and rich.
2 Just before serving, add the shrimp to the gumbo and simmer gently for 3–5 minutes until they
begin to turn pink. Add the oysters and scallions and cook for 1–2 minutes, until the edges of the
oysters start to curl. Discard the spice bag. Stir in the parsley and Tabasco sauce. Taste for seasoning,
adding more Tabasco sauce, if you like. To serve, spoon the gumbo into warmed soup bowls.
Pinto beans are creamy pink and, when mashed, are the common
base filling of burritos. If you can’t find them, use the same amount
of black or kidney beans instead. They will taste just as good.
Pinto bean chili

1 tbsp olive oil 2 bay leaves

2 red onions, finely chopped 1 tbsp cider vinegar
salt and freshly ground black pepper 2 x 140z (400g) cans chopped tomatoes
3 garlic cloves, finely chopped 1 tbsp tomato paste
2–3 red chilies, depending on your heat 1 tbsp dark brown sugar
preference, seeded and finely chopped 2 x 140z (400g) cans pinto beans, drained and rinsed
1 tsp ground allspice 11⁄2 cups hot vegetable stock for the slow cooker
pinch of ground cumin (3 cups for the traditional method)
1 large cinnamon stick
1 tsp dried oregano

add the onions, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the garlic,
chilies, ground spices, and herbs, and cook for 2 minutes.
2 Transfer everything to the slow cooker, then stir in the vinegar, tomatoes, tomato paste, sugar,
beans, and stock. Cover with the lid and cook on auto/low for 6–8 hours or on high for 4–5 hours.
3 Taste and season as needed, removing the bay leaves and cinnamon stick, and serve with bowls
of grated cheese and sour cream, if you like.
1 Heat the oil in a large heavy-based pan over medium heat, add the onions, and cook for 3–4
minutes until soft. Season with salt and pepper, stir in the garlic, chilies, ground spices, and
herbs, and cook for 2 minutes.
2 Add the vinegar, tomatoes, tomato paste, sugar, beans, and stock and bring to a boil. Reduce to
a simmer, partially cover with the lid, and cook gently for 1–11⁄2 hours until thickened.
3 Taste and season as needed, removing the bay leaves and cinnamon stick, and serve with bowls
of grated cheese and sour cream, if you like.
A much-loved favorite with plenty of chile heat, this particular

version is cooked in beer. You might want to add a few more
bird’s eye chilies to the dish depending on how hot you like it.
Hot and fiery chili with beer

21⁄2lb (1.1kg) beef skirt, braising steak, 2 tbsp tomato paste

or lean ground beef 14oz (400g) can chopped tomatoes
1 tbsp olive oil 14oz (400g) can red kidney beans, drained
1 onion, finely chopped 4–6 red bird’s eye chilies, left whole
salt and freshly ground black pepper about 1 cup hot vegetable stock for the slow cooker
1 tsp ground cumin splash of Tabasco sauce
1 tsp dried chile flakes handful of cilantro, finely chopped
1 cup light ale
1 tsp English mustard

1 Preheat the slow cooker, if required. If using the beef skirt or braising steak rather than the lean
ground beef, put the meat in the food processor and pulse until ground. Heat the oil in a large
Dutch oven over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and
pepper, stir in the garlic, cumin, and chile flakes, and cook for a minute more. Add the beef, increase the
heat a little, and stir. Cook for about 8 minutes or until it is all browned, then increase the heat further,
add the beer, and let it bubble for a few minutes. Reduce the heat and add the mustard, tomato paste,
and tomatoes.
2 Transfer everything to the slow cooker. Add the beans and chilies and pour over the stock just to
cover. Season, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Taste
and season, if necessary, then stir in the Tabasco sauce and cilantro, and remove the whole chilies.
Serve with fluffy rice, topped with chopped avocado and sour cream, if you like.
1 Preheat the oven to 350°F (180°C). If using the beef skirt or braising steak rather than the lean
ground beef, put the meat in the food processor and pulse until ground. Heat the oil in a large
Dutch oven over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and
pepper, stir in the garlic, cumin, and chile flakes, and cook for a minute more. Add the beef, increase the
heat a little, and stir. Cook for about 8 minutes or until it is all browned, then increase the heat further,
add the beer, and let it bubble for a few minutes. Reduce the heat, stir in the mustard and tomato paste,
and add in the tomatoes and stock. Bring to a boil, then reduce to a simmer, add the kidney beans, and
throw in the chilies.
2 Season and cover with the lid and put in the oven for 11⁄2 hours. Check occasionally that it’s not
drying out, topping up with a little hot water if needed. Taste and season, if necessary, then stir
in the Tabasco sauce and cilantro and remove the whole chilies. Serve with fluffy rice, topped with
chopped avocado and sour cream, if you like.
This Cajun-style gumbo is a mixture of vegetables, sausages, and

chicken. You could also add some shellfish to the dish at the end
of cooking for extra variety. Enjoy it spooned over some rice.
Sausage and chicken gumbo

1 tbsp olive oil 14oz (400g) pork sausages, each sliced into 3 pieces
1 onion, finely chopped 2 tbsp all-purpose flour
salt and freshly ground black pepper 2–3 tsp Cajun seasoning
3 celery stalks, finely diced 14oz (400g) chicken breast, cut into bite-sized pieces
2 red bell peppers, seeded and finely chopped 2 cups hot chicken stock for the slow cooker

onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the celery, peppers,
and garlic, and cook for a further 5–8 minutes until very soft. Add the sausages to the pot and cook for
5–8 minutes until no longer pink.
2 Mix the flour and Cajun seasoning on a plate and toss the chicken in the spicy flour. Add to the pot
and cook, stirring, for 5–8 minutes, then add a little stock and bring to a boil.
3 Transfer everything to the slow cooker and pour in the remaining stock. Season, cover with the lid,
and cook on auto/low for 6–8 hours or on high for 3–4 hours. Taste and season, if necessary, then
ladle out over warmed bowls of rice.
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the celery, peppers,
and garlic, and cook for a further 5–8 minutes until very soft. Add the sausages to the pot and cook for
5–8 minutes until no longer pink.
2 Mix the flour and Cajun seasoning on a plate and toss the chicken in the spicy flour. Add to the pot
and cook, stirring, for 5–8 minutes, then add a little stock and bring to a boil. Pour in the remaining
stock and continue boiling for a minute. Reduce to a simmer and add the seasoning.
3 Cover the pot with the lid and put in the oven for 11⁄2 hours. Check occasionally that it’s not drying
out, topping up with a little hot water if needed. Taste and season, if necessary, then ladle out over
warmed bowls of rice.
Lamb with sweet squash is the perfect combination and the

ground meat benefits from long, slow cooking. Stirring mint
and oregano leaves into the dish adds a distinct freshness.
Lamb and squash with

green chilies
2 tbsp olive oil 1 green chile, seeded and finely chopped

1 butternut squash, peeled, seeded, 1lb (450g) ground lamb
and chopped into bite-sized pieces 2 cups hot vegetable stock for the slow cooker
1
handful of fresh oregano, leaves only, ⁄2 cup golden raisins
or 1 tsp dried oregano bunch of mint leaves, finely chopped
handful of thyme, leaves only 1–2 tsp harissa paste, depending on how spicy
3 garlic cloves, finely chopped you like it
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium heat and
add the squash. Season with salt and pepper and cook for 5–8 minutes, stirring, until it starts to
turn golden. Remove the squash from the pot and set aside.
2 Heat the remaining oil in the pot, add the onion, and cook for 3–4 minutes until soft. Stir in the
oregano, thyme, garlic, and chile and cook for a few more minutes. Add the lamb, increase the heat
a little, and cook, stirring, for 5–8 minutes until it is no longer pink. Reduce the heat, return the squash
to the pot, add the stock and tomatoes, and bring to a boil. Transfer everything to the slow cooker and
stir in the raisins. Cover with the lid and cook on auto/low for 8 hours.
3 Taste and season, if necessary, then stir in the mint and harissa paste. Serve with rice or warmed
pita bread and a lightly dressed crisp green salad.
1 Preheat the oven to 350°F (180°C). Heat half the oil in a large Dutch oven over medium heat and
add the squash. Season with salt and pepper and cook for 5–8 minutes, stirring, until it starts to
turn golden. Remove the squash from the pot and set aside.
2 Heat the remaining oil in the pot, add the onion, and cook for 3–4 minutes until soft. Stir in the
oregano, thyme, garlic, and chile and cook for a few more minutes. Add the lamb, increase the heat
a little, and cook, stirring, for 5–8 minutes until it is no longer pink. Reduce the heat, return the squash
to the pot, add the stock and tomatoes, and bring to a boil. Reduce to a simmer, stir in the raisins, cover
with the lid, and put in the oven for 1–11⁄2 hours. Check occasionally that it’s not drying out, topping up
with a little hot water if needed.
3 Taste and season, if necessary, then stir in the mint and harissa paste. Serve with rice or warmed
pita bread and a lightly dressed crisp green salad.
The black beans in this recipe become fabulously tender when

cooked in the coconut milk. Add lots of chile and garlic and the
result is a tasty vegetarian dish.
Spicy black beans and coconut

SERVES 4–6
6oz (175g) black beans, soaked overnight 5 garlic cloves, finely chopped
and drained 2 red chilies, seeded and finely chopped
1 tbsp olive oil 2 x 14oz (400ml) cans coconut milk
1 onion, very finely chopped 2 cups hot vegetable stock, for
salt and freshly ground black pepper both methods
AUTO/LOW 8 HRS
1 Preheat the slow cooker, if required. Put the black beans in a large heavy-based saucepan and cover
with plenty of water. Bring to a boil, cover with the lid, and cook for 10 minutes. Drain and set the
beans aside in a bowl. Heat the oil in the pan over medium heat, add the onion, and cook for 3–4
minutes until soft. Season with salt and pepper, then stir in the garlic and chilies. Return the beans to
the pan and turn until well coated.
2 Add in the coconut milk and stock, season again, and bring the sauce to a boil. Transfer everything
to the slow cooker, cover with the lid, and cook on auto/low for 8 hours. Taste and season as required
and serve with warm bowls of rice.
traditional method PREP 10 MINS, PLUS SOAKING COOK 1¾–2¼ HRS
1 Preheat the oven to 325°F (160°C). Put the black beans in a large heavy-based saucepan and cover
with plenty of water. Bring to a boil, cover with the lid, and cook for 10 minutes. Drain and set the
beans aside in a bowl. Heat the oil in the pan over medium heat, add the onion, and cook for 3–4
minutes until soft. Season with salt and pepper, then stir in the garlic and chilies. Return the beans to
the pan and stir until well coated.
2 Add in the coconut milk and stock, season again, and bring the sauce to a boil. Cover with the
lid and put in the oven for 11⁄2–2 hours or until the beans are soft. Check occasionally that it’s
not drying out, topping up with a little hot water if needed. Taste and season as required and serve
with warm bowls of rice.
This highly flavored, gutsy dish is guaranteed to make the taste

buds tingle. To make the most of its flavors, enjoy the jambalaya
on its own with a simple salad and crusty bread.
Sausage and shrimp jambalaya

1–2 tbsp olive oil 1 tbsp all-purpose flour

9oz (250g) smoked sausage, cut into bite-sized pieces about 2 cups hot chicken stock for the slow cooker
9oz (250g) dried chorizo, chopped into thick slices (3 cups for the traditional method)
2 onions, diced 2 tbsp Worcestershire sauce
1 green bell pepper, seeded and diced 11⁄2 cups quick-cook rice
1 red bell pepper, seeded and diced 2 bay leaves
salt and freshly ground black pepper 9oz (250g) shrimp
3 garlic cloves, peeled and finely chopped 9oz (250g) okra, sliced
2 tsp Cajun seasoning handful of flat-leaf parsley, finely chopped

add the sausage and chorizo, and cook for 5–8 minutes until golden. Remove and set aside.
2 Reduce the heat to medium, add the onions, and cook for 3–4 minutes until soft. Then stir in the
peppers and cook for a few more minutes, until beginning to soften. Add seasoning, stir in the
garlic and Cajun seasoning, and cook for 1 minute. Stir in the flour to combine and ladle in a little
stock. Return the sausages and chorizo, and add the Worcestershire sauce.
3 Transfer everything to the slow cooker, stir in the rice and bay leaves, then pour over just enough
stock to cover the mixure. Cover with the lid and cook on auto/low for 3–4 hours or on high for
1–2 hours. Add the shrimp and okra for the last hour of cooking. Remove the bay leaves, taste and
season if needed, then stir in the parsley. Serve with a salad and some crusty bread.
the sausage and chorizo, and cook for 5–8 minutes until golden. Remove and set aside.
2 Reduce the heat to medium, add the onions, and cook for 3–4 minutes until soft. Then stir in the
pepper and cook for a few more minutes, until beginning to soften. Add seasoning, stir in the garlic
and Cajun seasoning, and cook for 1 minute. Stir in the flour to combine and ladle in a little stock.
Return the sausages, chorizo, and peppers, and add the Worcestershire sauce.
3 Stir in the rice and bay leaves, then pour in the stock. Mix well, cover with the lid, and put in the
oven for 11⁄2 hours. Check occasionally that it’s not drying out, topping up with a little hot water
if needed. Stir in the shrimp and okra, re-cover, and cook for a further 30 minutes. Remove the bay
leaves, taste and season if needed, then stir in the parsley. Serve with a salad and some crusty bread.
This is a Mexican-inspired dish with lots of gutsy heat provided

by the chipotle sauce, a key ingredient in many Mexican recipes.
You could use pork in place of the beef, cooking until tender.
Beef chili mole

1lb 9oz (700g) beef chuck, cut into bite-sized pieces 13⁄4 cups hot vegetable stock for the slow cooker
1 tbsp chipotle sauce or salsa (2 cups for the traditional method)
2 tbsp sesame seeds, toasted 1 red chile, seeded and finely chopped
1
⁄3 cup almonds, skin on, toasted 1 green chile, seeded and finely chopped
1 red bell pepper, seeded and roughly chopped salt and freshly ground black pepper
4 tomatoes, roughly chopped small bunch of cilantro leaves, chopped
2 flour tortillas, roughly torn 1 red onion, finely chopped
1 Preheat the slow cooker, if required. Toss the beef in the chipotle sauce. Heat 1 tablespoon of the oil
in a large Dutch oven over high heat and cook the beef for 5–8 minutes (in batches, if necessary),
turning it until browned all over. Remove and set aside.
2 Put the sesame seeds and almonds in a food processor and pulse until ground. Leave in the food
processor and set aside. Heat 1 tablespoon of the oil in the pot over medium heat, add the bell
pepper and tomatoes, and cook for 2–3 minutes until soft. Add to the food processor and blend to a
paste. Add the tortillas and some of the stock and blend until it is a saucelike consistency. Set aside.
3 Heat the remaining oil, add the garlic and chilies, and cook for 1 minute, taking care not to burn
them. Add the tomato and pepper sauce, the remaining stock, and season well. Bring to a boil,
then reduce to a simmer, add the beef, and transfer everything to the slow cooker. Cover with the lid
and cook on auto/low for 6–8 hours. Stir in the cilantro and serve scattered with the red onion and
some warmed tortillas on the side.
1 Preheat the oven to 325°F (160°C). Toss the beef in the chipotle sauce. Heat 1 tablespoon of the oil
in a large Dutch oven over high heat and cook the beef for 5–8 minutes (in batches, if necessary),
turning it until browned all over. Remove and set aside.
2 Put the sesame seeds and almonds in a food processor and pulse until ground. Leave in the food
processor and set aside. Heat 1 tablespoon of the oil in the pot over medium heat, add the bell
pepper and tomatoes, and cook for 2–3 minutes until soft. Add to the food processor and blend to a
paste. Add the tortillas and some of the stock and blend until it is a saucelike consistency. Set aside.
3 Heat the remaining oil, add the garlic and chilies, and cook for 1 minute, taking care not to burn
them. Add the tomato and pepper sauce, the remaining stock, and season well. Bring to a boil,
then reduce to a simmer, add the beef, cover with the lid, and put in the oven for 2–21⁄2 hours. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Stir in the cilantro
and serve with the red onion and some warmed tortillas on the side.
Kidney beans become very tender and soft when they are gently
cooked for a long time. Swap the sweet potatoes for squash, if you
wish, and add some chopped yam if it is available.
Chilean pork and beans

2 cups dried red kidney beans, soaked in 1 tbsp tomato paste

cold water overnight, drained, and rinsed few sprigs each of parsley, cilantro, and
2 tbsp olive oil oregano, leaves stripped and chopped
2lb (900g) boned loin of pork, cut into 1 green chile, seeded and diced
bite-sized pieces 2 green bell peppers, seeded and diced
1 large onion, finely sliced about 1lb (500g) sweet potatoes, peeled
2 garlic cloves, finely chopped and chopped into 1in (2.5cm) cubes
salt and freshly ground black pepper 2 tbsp red wine vinegar
AUTO/LOW 6–8 HRS
1 Preheat the slow cooker, if required. Put the beans in a saucepan, cover with fresh water, and boil
for 10 minutes, then drain and set aside.
2 Heat the oil in a large Dutch oven over medium-high heat, add the pork and cook for about 10
minutes (in batches, if necessary) until brown on all sides. Remove and set aside. Reduce the
heat and add the onion, garlic and salt and pepper. Cover with the lid and cook very gently for about
15 minutes until the onion is very soft and brown.
3 Return the pork to the pot, stir in the tomatoes, tomato paste, and herbs, and bring to a boil.
Transfer everything to the slow cooker and add the beans, vegetables, and red wine vinegar,
together with 2 cups of water to cover. Cover with the lid and cook on auto/low for 6–8 hours. Taste
and add seasoning, if needed. Serve with rice or flour tortillas.
traditional method PREP 20 MINS, PLUS SOAKING COOK 3–3½ HRS
1 Put the beans in a saucepan, cover with fresh water, and boil for 10 minutes. Reduce the heat,
cover, and simmer for 1 hour or until almost tender but still slightly firm. Drain well.
2 Preheat the oven to 350°F (180°C). Heat the oil in a large Dutch oven over medium-high heat,
add the pork, and cook for about 10 minutes (in batches, if necessary) until brown on all sides.
Remove and set aside. Reduce the heat and add the onion, garlic, and salt and pepper. Cover with the
lid and cook very gently for about 15 minutes until the onion is very soft and brown. Return the pork
to the pot and add the tomatoes, tomato paste, and herbs, together with 2 cups of hot water. Cover
and put in the oven for 11⁄4–11⁄2 hours until the pork is just tender.
3 Add the beans and vegetables and top up with enough water to cover. Put back in the oven and
cook for a further 45–60 minutes, then remove and sit on the stove. Stir in the red wine vinegar and
simmer, uncovered, for 5 minutes. Taste and add seasoning, if needed. Serve with rice or flour tortillas.
Jambalaya is a traditional southern American dish from Louisiana.

Variations include spiced sausages in place of the chicken, and
shrimp, which are added toward the end of the cooking time.
Chicken jambalaya
SERVES 4–6
2 tbsp olive oil 1 red pepper, seeded and finely chopped

6 boneless chicken pieces (thigh and breast), 7oz (200g) thick slices pre-cooked ham,
cut into large chunky pieces roughly chopped
salt and freshly ground black pepper 2 cups hot chicken stock for the slow cooker (3 cups
2 tsp dried oregano for the traditional method), plus extra if necessary
2 tsp cayenne pepper 13⁄4 cups quick-cooking long-grain rice
1 red onion, finely chopped 1 cup frozen or fresh peas
3 garlic cloves, finely chopped small handful of cilantro, finely chopped (optional)
1 green pepper, seeded and finely chopped
in the slow cooker PREP 15–20 MINS COOK 20 MINS PRECOOKING; AUTO/LOW 2–3 HRS
heat. Season the chicken pieces with salt and pepper, toss in the oregano and cayenne pepper,
then add to the pot (in batches, if necessary) and cook for 6–10 minutes until golden brown. Remove
and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onion, garlic, and peppers, and cook
for 5–8 minutes, stirring. Transfer everything to the slow cooker, including the chicken. Add the
ham and pour in enough stock to just cover the meat. Stir in the rice and peas, then season with salt
and pepper, cover with the lid, and cook on auto/low for 2–3 hours or until all the liquid has been
absorbed, stirring after an hour of cooking.
3 Taste and add seasoning, if needed, and stir in the cilantro, if using. Try serving with a green salad,
green beans, plain yogurt or sour cream, and some crusty bread.
1 Heat half the oil in a large Dutch oven over medium-high heat. Season the chicken pieces with salt
and pepper, toss in the oregano and cayenne pepper, then add to the pot (in batches, if necessary)
and cook for 6–10 minutes until golden brown. Remove and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onion, garlic, and peppers and cook
for 5–8 minutes, stirring. Return the chicken to the pot and stir in the ham. Pour in the stock and
bring to a boil, then reduce to a simmer, season well, partially cover with the lid, and cook gently for
about 40 minutes. Check occasionally that it’s not drying out, topping up with a little hot water if
needed. Stir in the rice, turning so it absorbs all the stock, and cook for about 15 minutes or until the
rice is cooked, topping up with more stock if necessary. Add the peas for the last 5 minutes.
3 Taste and add seasoning, if needed, and stir in the cilantro, if using. Try serving with a green salad,
green beans, plain yogurt or sour cream, and some crusty bread.
This easy one-pot dish is so versatile you can make it with pork,
beef, or even wild boar sausages. If you can’t find jalapeños, add
1–2 teaspoons of crushed dried chilies.
Sausage chili pot

1 tbsp olive oil 2 x 14oz (400g) cans chopped tomatoes

13⁄4lb (800g) fresh pork sausages, skinned 14oz (400g) can black eye peas, drained and rinsed
1 onion, finely chopped 1 cup hot chicken or vegetable stock for the slow
salt and freshly ground black pepper cooker (2 cups for the traditional method)
2 red bell peppers, seeded and diced pinch of cayenne pepper
1
⁄2 x 101⁄2oz (300g) jar jalapeño peppers, drained
4 garlic cloves, finely chopped

the sausage meat, and break it up with the back of a wooden spoon. Cook for about 5 minutes, or
until no longer pink, then add the onion, season with salt and pepper, and cook for 2 minutes.
2 Stir in the red peppers and cook for another couple of minutes, then add the jalapeño peppers
and garlic and cook for a minute. Transfer everything to the slow cooker and add in the tomatoes,
beans, stock, and cayenne pepper. Combine well and add seasoning, then cover with the lid and cook
on auto/low for 6–8 hours or on high for 3–4 hours. Serve with fluffy rice or baked potatoes.
the sausage meat, and break it up with the back of a wooden spoon. Cook for about 5 minutes, or
until no longer pink, then add the onion, season with salt and pepper, and cook for 2 minutes.
2 Stir in the red peppers and cook for another couple of minutes, then add the jalapeño peppers
and garlic and cook for a minute. Add in the tomatoes, beans, stock, and cayenne pepper. Combine
well and add seasoning, then cover with the lid and put in the oven for 11⁄2 hours. Serve with fluffy
rice or baked potatoes.
Hot and spicy with the flavors of Mexico—add some seeded and
finely chopped chipotle chilies if you like it really hot. Serve with
plain boiled rice, some sour cream, and tortillas.
Chipotle chicken
1 tbsp olive oil 2 x 14oz (400g) cans whole tomatoes

8 chicken thighs, skin on 1 cup hot chicken stock for the slow cooker
1 onion, finely chopped 14oz (400g) can black beans, drained and rinsed
3 garlic cloves, finely chopped 1 cinnamon stick
1
⁄2 tsp cumin seeds handful of cilantro, leaves roughly chopped
2 red bell peppers, seeded and roughly chopped 1 avocado, halved, pitted, peeled, and chopped
4 tbsp chipotle paste or salsa into bite-sized pieces (toss in lime juice to avoid
grated zest of 1⁄2 lime and juice of 1 lime discoloring) (optional)
1 tbsp white wine vinegar

1 Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium-high heat.
Season the chicken with salt and pepper and cook (in batches, if necessary) for 6–8 minutes until
golden all over. Remove and set aside. Lower the heat to medium, add the onion, garlic, and cumin
seeds, and cook for a minute. Add the peppers and cook for about 5 minutes more, until they begin to
soften. Return the chicken to the pot and stir in the chipotle paste, turning to coat. Add the lime zest
and juice and vinegar, increase the heat, and let the sauce bubble for a few minutes.
2 Add the tomatoes and a little stock and bring to a boil, then transfer everything to the slow cooker.
Add the remaining stock, beans, cinnamon stick, and some pepper, cover with the lid, and cook on
auto/low for 6–8 hours or on high for 3–4 hours. Remove the cinnamon stick, taste and season if needed,
then stir in most of the cilantro and top with the avocado, if using. Sprinkle over the remaining cilantro
leaves. Serve with rice, sour cream, and tortillas.
1 Preheat the oven to 350°F (180°C). Heat the oil in a large Dutch oven over medium-high heat.
Season the chicken with salt and pepper and cook (in batches, if necessary) for 6–8 minutes until
golden all over. Remove and set aside. Lower the heat to medium, add the onion, garlic, and cumin
seeds, and cook for a minute. Add the peppers and cook for about 5 minutes more, until they begin to
soften. Return the chicken to the pot and stir in the chipotle paste, turning to coat. Add the lime zest
and juice and vinegar, increase the heat, and let the sauce bubble for a few minutes.
2 Add the tomatoes and a little stock and bring to a boil. Pour in the remaining stock and add the
beans. Continue boiling for a few minutes then reduce to a simmer. Add the cinnamon stick and
some pepper, cover with the lid, and put in the oven for 11⁄2 hours. Check occasionally that it’s not
drying out, topping up with a little hot water if needed. Remove the cinnamon stick, taste and season
if needed, then stir in most of the cilantro and top with the avocado, if using. Sprinkle over the remaining
cilantro leaves. Serve with rice, sour cream, and tortillas.
The addition of a red chile (and chile flakes, too, if you like) to
the turkey breasts gives a real boost to this dish. The sweetness
of the corn and squash complement it perfectly.
Spicy turkey and corn

1 tbsp olive oil 14oz (400g) can tomatoes

1 onion, finely chopped 14.5oz (425g) can corn, drained
salt and freshly ground black pepper 11⁄2 cups hot chicken stock for the slow cooker
1 red chile, seeded and finely chopped 2–3 turkey breasts
1 butternut squash, peeled, seeded and diced splash of Tabasco sauce
pinch of dried chile flakes (optional) grated Parmesan cheese, to serve (optional)
1
⁄2 cup white wine
the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the garlic and
chile, and cook for a few more minutes.
2 Add the squash and chile flakes, if using, and cook for about 5 minutes, stirring so it doesn’t burn.
Pour in the wine, increase the heat, and cook for a couple of minutes until the alcohol evaporates.
3 Transfer everything to the slow cooker, then add the tomatoes, corn, stock, and turkey and season
well. Cover with the lid and cook on auto/low for 6–8 hours. Remove the turkey breasts, shred, and
stir into the pot along with the Tabasco sauce, to taste. Serve with a sprinkling of Parmesan cheese, if
you like, and some crusty bread.
soft. Season with salt and pepper, stir in the garlic and chile, and cook for a few more minutes.
2 Add the squash and chile flakes, if using, and cook for about 5 minutes, stirring so it doesn’t burn.
Pour in the wine, increase the heat, and cook for a couple of minutes until the alcohol evaporates.
3 Add in the tomatoes, corn, and stock and season with salt and pepper. Add the turkey breasts and
bring to a boil, then reduce to a low simmer, partially cover with the lid, and put in the oven for
about 1 hour. Check occasionally that it’s not drying out, topping up with a little hot water if needed.
Remove the turkey breasts, shred, and stir into the Dutch oven together with the Tabasco sauce, to
taste. Serve with a sprinkling of Parmesan cheese, if you like, and some crusty bread.
Hot chipotle sauce added to this slow-cooked bean mixture makes

for a fabulous vegetarian dish—the sauce is so rich and tasty that
you don’t even notice there isn’t any meat in it.
Hot chili and beans

1 tbsp olive oil 1 tbsp white wine vinegar

1 onion, finely chopped 14oz (400g) can kidney beans, drained and rinsed
salt and freshly ground black pepper 14oz (400g) can mixed beans in chili sauce
1 red chile, seeded and finely chopped 14oz (400g) can adzuki beans, drained and rinsed
1 tsp coriander seeds, crushed 1 tbsp chipotle sauce or salsa, or splash of
handful of thyme sprigs, leaves only Tabasco chipotle sauce
3 celery stalks, finely chopped (2 cups for the traditional method)
3 carrots, peeled and finely chopped lime wedges, to serve
1 star anise sour cream, to serve (optional)

chile, coriander seeds, thyme, and garlic and cook for a few more minutes.
2 Add the celery, carrots, and star anise and cook on very low heat for about 15 minutes, stirring
occasionally, until the mixture becomes soft and juicy. Increase the heat a little, pour in the
vinegar, and stir to scrape up the bits from the bottom of the pan. Stir in the beans
and the chipotle sauce or salsa, add a little of the stock, and let it simmer.
3 Transfer everything to the slow cooker and pour over the remaining stock. Cover with the lid
and cook on auto/low for 8 hours or on high for 4 hours. Remove the star anise, taste the sauce,
and season as required. Serve with lime wedges, sour cream, if you wish, and hot corn tortillas.
1 Heat the oil in a large, heavy Dutch oven over medium heat, add the onion, and cook for 3–4
minutes until soft. Season with salt and pepper, then stir in the chile, coriander seeds,
thyme, and garlic and cook for a few more minutes.
2 Add the celery, carrots, and star anise and cook on very low heat for about 15 minutes, stirring
occasionally, until the mixture becomes soft and juicy. Increase the heat a little, pour in the
vinegar, and stir to scrape up the bits from the bottom of the pan. Stir in the beans and the chipotle
sauce or salsa, add a little of the stock, and let it simmer.
3 Add the remaining stock, bring to a boil, then reduce to a simmer and cook, partially covered, for
about 40 minutes. Stir occasionally and top up with hot water if needed. Remove the star anise,
taste, and season as required. Serve with lime wedges, sour cream, if you wish, and hot corn tortillas.
The basis of this tasty stew is corn. If you can’t get hold of creamed
corn, use a can of regular corn and blend it in the food processor.
Omit the fish if you are cooking for vegetarians.
Creole fish and corn stew

2 tbsp olive oil 14oz (400g) can corn, drained

3 celery stalks, finely chopped salt and freshly ground black pepper
3 carrots, peeled and finely chopped 2 potatoes, peeled and diced into bite-sized pieces
1 tsp dried oregano 7oz (200g) precooked shrimp, chopped
few sprigs of thyme, leaves only 10oz (300g) white fish such as catfish or cod,
1 tsp cayenne pepper (use less if you skinned and cut into chunky pieces
don’t like it too hot) splash of Tabasco sauce (optional)
14oz (400g) can creamed corn
onion, and cook for 3–4 minutes until soft. Then stir in the garlic, celery, and carrot and cook on a
gentle heat for a further 5 minutes, or until the carrot is soft.
2 Stir in the herbs and cayenne pepper, then add both the cans of corn. Transfer everything to the slow
cooker, pour in the stock, season with salt and pepper, and then add the potatoes.
3 Cover with the lid and cook on high for 3–4 hours. For the last 15 minutes of cooking, add the
shrimp and fish and cook until the fish is opaque and cooked through. Taste and season further, if
necessary, and stir in the Tabasco sauce, if using. Ladle into warmed bowls and serve with crusty bread.
soft. Then stir in the garlic, celery, and carrot and cook on a gentle heat for a further 5 minutes or
until the carrot is soft.
2 Stir in the herbs and cayenne pepper, then add both the cans of corn and the stock. Season well
with salt and pepper, bring to a boil, reduce to a simmer and cook gently, partially covered, for
30–40 minutes. Add the potatoes and cook for a further 15 minutes.
3 Add the shrimp and fish to the pot and simmer gently for 6–10 minutes, until the fish is opaque
and cooked through. Taste and season further, if necessary, and stir in the Tabasco sauce, if using.
Ladle into warmed bowls and serve with crusty bread.
This is a rich ragu-type dish using stewing beef, cooked slowly with
tomatoes. Try it spooned over some rich, comforting polenta made
with butter and Parmesan cheese, or with pasta.
Slow-cooked beef
1 tbsp olive oil 1 red pepper, seeded and roughly chopped

2lb (900g) chuck steak, cut into bite-sized pieces pinch of dried oregano
salt and freshly ground black pepper pinch of paprika
1 onion, finely chopped 6 anchovies, chopped
3 garlic cloves, finely chopped grated zest of 1 orange
3 carrots, peeled and finely chopped 2 x 14oz (400g) cans chopped tomatoes
3 celery stalks, finely chopped grated Parmesan cheese, to serve (optional)
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium heat, add
the steak (in batches, if necessary), season with salt and pepper, and cook for about 5 minutes,
until browned. Remove and set aside.
2 Heat the remaining oil over medium heat, add the onion, and cook for a few minutes. Stir in the
garlic, carrots, and celery and cook on low heat, stirring occasionally for 5–8 minutes, until soft.
Add the pepper, oregano, paprika, anchovies, and orange zest. Return the meat to the pan and stir to
coat, then add in the tomatoes, season with salt and pepper, and bring to a boil. Transfer everything
to the slow cooker, cover with the lid, and cook on auto/low for 6–8 hours.
3 Taste and season some more, if needed. Serve piled onto polenta or pasta, with a sprinkling of
Parmesan cheese, if you like.
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over medium heat, add
the steak (in batches, if necessary), season with salt and pepper, and cook for about 5 minutes until
browned. Remove and set aside.
2 Heat the remaining oil over medium heat, add the onion and cook for a few minutes. Stir in the
garlic, carrots, and celery and cook on low heat, stirring occasionally for 5–8 minutes, until soft.
Add the pepper, oregano, paprika, anchovies, and orange zest. Return the meat to the pan and stir to
coat, then add in the tomatoes, season with salt and pepper, and bring to a boil.
3 Cover with the lid and put in the oven for 2 hours. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. You want it fairly thick, so don’t dilute it too much
and shred the meat a little, if you wish.
4 Taste and season some more, if needed. Serve piled onto polenta or pasta, with a sprinkling of
Parmesan cheese, if you like.
Far removed from canned baked beans, these haricot beans

benefit from being cooked for a long time. They become rich and
satisfying as they absorb so much flavor from the bacon pieces.
New England beans

1lb 2oz (500g) dried haricot or navy beans, 1 tbsp English mustard
soaked overnight and drained 1 tbsp tomato purée
1 tbsp olive oil 11⁄2 cups hot vegetable stock for the slow cooker
14oz (400g) thick-sliced smoked bacon, chopped (2 cups for the traditional method)
3 tbsp light soft brown sugar freshly ground black pepper
2 tbsp molasses
AUTO/LOW 8 HRS
1 Preheat the slow cooker, if required. Put the beans in a large Dutch oven, cover with water, and
bring to a vigorous boil for 10 minutes. Drain and return to the pan.
2 Meanwhile, in a separate large heavy-based pan, heat the oil over medium heat and cook the
bacon for a few minutes until soft, then stir it into the beans together with the brown sugar,
molasses, mustard, and tomato purée. Pour in the stock and season with pepper.
3 Transfer everything to the slow cooker, pour in the stock, and season well with pepper. Cover
with the lid and cook on auto/low for 8 hours. Serve the beans with some chunky pieces of toast
and plenty of pepper.
traditional method PREP 10 MINS, PLUS SOAKING COOK 3¼–3¾ HRS
1 Preheat the oven to 275°F (140°C). Put the beans in a large Dutch oven, cover with water and
bring to a vigorous boil for 10 minutes. Reduce to a gentle simmer, partially cover with the lid,
and simmer for about 1 hour until the beans are just tender. Drain and set aside.
2 Heat the oil in the pot over medium heat, add the bacon, and cook for a few minutes until soft.
Then add the cooked beans together with the brown sugar, molasses, mustard, and tomato
purée. Pour in the stock and season with pepper.
3 Cover with the lid and put in the oven for 2–21⁄2 hours. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. Serve the beans with some chunky pieces of toast
and plenty of pepper.
A good barbecue sauce adds flavor and moisture to the meat.

This one features tangy tomato spiked with vinegar, orange
juice, and cloves to add a spicy-sweet twist to a classic sauce.
Shredded beef in barbecue sauce

1 tbsp olive oil juice of 1 orange

21⁄2lb (1.1kg) beef brisket pinch of ground cloves
1 tbsp demerara sugar
FOR THE BARBECUE SAUCE 1 tbsp honey
1 onion, very finely chopped 1 cup tomato purèe
1
3 garlic cloves, finely chopped ⁄2 cup hot vegetable stock for the slow cooker
1 red chile, seeded and finely chopped (1 cup for the traditional method)
1 tbsp tomato paste salt and freshly ground black pepper
1
⁄2 cup white wine vinegar
1 Preheat the slow cooker, if required. In a bowl, mix together all the barbecue sauce ingredients and
season well with salt and pepper.
2 Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper
and cook in the pot for 4–6 minutes on each side, including on its edge, until the meat is browned
evenly all over. Add the barbecue sauce and bring to a boil, then transfer everything to the slow cooker.
Cover with the lid and cook on auto/low for 8 hours.
3 Remove the brisket from the slow cooker, shred it with two forks, and stir it into the sauce. Serve
with hot crusty rolls or pita bread and some crisp green salad leaves.
1 Preheat the oven to 325°F (160°C). In a bowl, mix together all the barbecue sauce ingredients and
season well with salt and pepper.
2 Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper
and cook in the pot for 4–6 minutes on each side, including on its edge, until the meat is browned
evenly all over. Add the barbecue sauce and let it bubble for a minute, then cover and put in the oven
for 3 hours. Check regularly that it’s not drying out, topping up with a little hot water if needed. Don’t
add too much water, though, or it will dilute the taste—reduce the oven temperature a little instead.
3 Remove from the oven, shred the brisket with two forks, and stir it into the sauce. Serve with hot
crusty rolls or pita bread and some crisp green salad leaves.
Pot roasts
& ribs
278 Pot roasts and ribs
This beef is slow cooked in sweet Madeira for maximum flavor.

Buy the meat in one piece from your butcher and don’t forget
to soak the dried porcini mushrooms in water for 20 minutes.
Beef pot roast

2 tbsp olive oil about 1 cup dried porcini mushrooms, soaked

2lb (900g) piece of beef chuck roast in 1⁄2 cup warm water for 20 mins, strained,
salt and freshly ground black pepper and liquid reserved
1 large onion, chopped into eighths 2 cups hot beef stock for the slow cooker
1 tbsp whole-grain mustard (3 cups for the traditional method)
2
⁄3 cup Madeira wine handful of flat-leaf parsley, finely chopped
AUTO/LOW 8 HRS
heat. Season the beef with salt and pepper, add it to the pot, and cook for 6–8 minutes on each
side until golden. It is ready when it lifts away from the bottom of the pot easily. Remove and set aside.
until soft. Stir in the mustard, increase the heat, and add the Madeira wine. Cook for a minute,
then add the drained mushrooms.
3 Transfer everything to the slow cooker, including the beef. Add the stock and the strained
mushroom liquid. Cover with the lid and cook on auto/low for 8 hours. Taste and season as
necessary. Sprinkle with parsley and serve with mashed potatoes or baby cubed roasted potatoes.
traditional method PREP 10 MINS, PLUS SOAKING COOK 2½ HRS
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over medium-high heat.
Season the beef with salt and pepper, add it to the pot, and cook for 6–8 minutes on each side
until golden. It is ready when it lifts away from the bottom of the pot easily. Remove and set aside.
until soft. Stir in the mustard, increase the heat, and add the Madeira wine. Cook for a minute,
then add the drained mushrooms, beef stock, and the strained mushroom liquid. Bring to a boil and
stir, then reduce to a simmer and return the beef to the pot.
3 Cover with the lid and put in the oven for 2 hours. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. Be careful not to add too much, however, or this will
dilute the flavor. Taste and season as necessary. Sprinkle with parsley and serve with mashed potatoes
or baby cubed roasted potatoes.
Chicken wings are cheap to buy and have lots of succulent meat
on them. Serve these moreish, sticky charred chicken wings with
a fiery hot dip or with something cool, such as a blue cheese dip.
Buffalo chicken wings

SERVES 4
2 tbsp olive oil, plus extra for oiling few drops of Tabasco sauce
1 shallot, finely chopped 2 tsp light soft brown sugar
1 garlic clove, crushed salt and freshly ground black pepper
2 tbsp tomato paste 12 chicken wings, tips removed
1 tbsp dried oregano
in the slow cooker PREP 20 MINS, PLUS MARINATING COOK AUTO/LOW 5–6 HRS
1 Preheat the slow cooker, if required. Place the oil, shallot, garlic, tomato paste, oregano, Tabasco,
and sugar in a food processor, season with salt and pepper, and blend to a paste. Spoon into a large
food bag and add the chicken wings. Shake the bag until the meat is well coated with the marinade,
then chill in the refrigerator for at least 30 minutes to marinate.
2 Put the chicken wings and marinade into the slow cooker, spreading them evenly across the
bottom. Cover with the lid and cook on auto/low for 5–6 hours, turning them halfway through the
cooking time, if you wish. Serve with a spicy salsa or a blue cheese dip and some salad.
1 Place the oil, shallot, garlic, tomato paste, oregano, Tabasco, and sugar in a food processor, season
with salt and pepper, and blend to a paste. Spoon into a large food bag and add the chicken wings.
Shake the bag until the meat is well coated with the marinade, then chill in the refrigerator for at least
30 minutes to marinate.
2 Preheat the oven to 325°F (160°C). Remove the chicken wings from the bag and lay them, skin-side
down, on 2 lightly oiled baking trays. Put in the oven for 20 minutes. Turn the chicken wings over
and cook for a further 20 minutes or until cooked through. Serve with a spicy salsa or a blue cheese dip
and some salad.
Gherkins, sea salt, and mustard are the classic accompaniments

to a pot au feu. It can be served as two courses—first, the rich
cooking broth, then the meat and vegetables to follow.
Pot au feu
SERVES 4–6
21⁄4lb (1kg) boneless beef shin, tied with string 10 peppercorns

lengthwise at 1in (2.5cm) intervals 8 carrots, chopped into
11⁄2lb (675g) beef blade steak 3in (7.5cm) lengths
2 cups hot chicken stock for the slow cooker 1 small head of celery, chopped into 3in
(14 cups for the traditional method) (7.5cm) lengths
1 onion, peeled and studded with 2 cloves 4 leeks, chopped into 3in (7.5cm) lengths
1 large bouquet garni, made with 12–15 sprigs of about 21⁄4lb (1kg) marrow bones (optional)
1
parsley, 4–5 sprigs of thyme, and 2 bay leaves ⁄2 French loaf, sliced diagonally and toasted
salt
1 Preheat the slow cooker, if required. Put the shin, blade steak, and stock in the slow cooker and add
the onion, bouquet garni, a pinch of salt, and the peppercorns. Cover with the lid and cook on auto/
low for 6–8 hours. Tie the carrots, celery, leeks, and marrow bones, if using, each in a separate bundle of
cheesecloth and add to the slow cooker for the last 2 hours of cooking, along with salt for seasoning.
2 Remove the meat and marrow bones from the broth. Discard the strings from the beef shin and
cut it into slices, then cut the blade steak into pieces, discarding any bones. Remove the vegetable
bundles, unwrap, and arrange them on a serving platter with the meat. Cover with foil and keep warm.
3 Strain the broth into a clean saucepan and taste, add salt and pepper if needed. If necessary, boil it
until reduced and well flavored. If using the marrow bones, scoop out the marrow with a teaspoon
and spread it on the toasts. Discard the bones. Place the toasts in warmed bowls, pour over the hot
broth, and serve immediately with the meat and vegetables.
1 Put the shin, blade steak, and stock in a large Dutch oven. Bring to a boil, skimming. Add the onion,
bouquet garni, a pinch of salt, and the peppercorns. Simmer gently, uncovered, for 2 hours, skimming
occasionally. Tie the carrots, celery, leeks, and marrow bones, if using, each in a separate bundle of
cheesecloth and add to the casserole. Season with salt. Simmer for 11⁄2–2 hours until the meat and
vegetables are very tender. Add more hot water if needed to ensure everything is always covered.
2 Remove the meat and marrow bones from the broth. Discard the strings from the beef shin and
cut it into slices, then cut the blade steak into pieces, discarding any bones. Remove the vegetable
bundles, unwrap, and arrange them on a serving platter with the meat. Cover with foil and keep warm.
3 Strain the broth into a clean saucepan and taste, add salt and pepper if needed. If necessary, boil it
until reduced and well flavored. If using the marrow bones, scoop out the marrow with a teaspoon
and spread it on the toasts. Discard the bones. Place the toasts in warmed bowls, pour over the hot
broth, and serve immediately with the meat and vegetables.
Knuckle or ham hock is amazing value, and tasty, too.

The Jerusalem artichokes add a nutty, creamy texture,
but if they’re not available you can use parsnips instead.
Pot roast smoked ham

2 smoked ham hocks (knuckles), few sprigs of thyme

about 3lb (1.35kg) each 3 carrots, peeled and chopped
1 bay leaf 8oz (225g) Jerusalem artichokes, peeled and sliced
1
1 tbsp olive oil ⁄2 cup yellow split peas
1
1 onion, finely chopped ⁄2 cup dry cider
salt and freshly ground black pepper 2 cups hot vegetable stock for the slow cooker
in the slow cooker PREP 25 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 8 HRS OR
HIGH 4 HRS, THEN AUTO/LOW 8 HRS OR HIGH 4 HRS
1 Preheat the slow cooker, if required. Put the ham hocks and bay leaf in the slow cooker and pour
in 6 cups of water. Cook on auto/low for 8 hours or on high for 4 hours. Remove the hams and,
when cool enough to handle, peel away the skins and discard. Set the hams aside. (You can reserve
the stock and use it if you wish, but it can be salty.)
until soft. Season with salt and pepper, stir in the garlic, thyme, carrots, and artichokes, and cook
for a few more minutes. Stir in the split peas to coat. Increase the heat and pour in the cider, let it bubble
for a minute, then add the stock. Transfer everything to the slow cooker, including the hams, tucking
them down as much as possible. Cover with the lid and cook on auto/low for 8 hours or on high for
4 hours. The ham meat should now slide off the bone, so remove it with a fork and stir into the slow
cooker. Taste and season, if necessary, and serve with some crusty bread.
1 Put the ham hocks and bay leaf in a large Dutch oven, cover with water, and cook for about 2 hours,
skimming away any scum that comes to the top of the pan. Remove the hams and, when cool
enough to handle, peel away the skins and discard. Set the hams aside. (You can reserve the stock and
use it if you wish, but it can be salty.)
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the garlic, thyme,
carrots, and artichokes, and cook for a few more minutes. Stir in the split peas to coat. Increase the
heat and pour in the cider, let it bubble for a minute, then add the stock and bring to a boil. Reduce to
a simmer and return the hams, tucking them down as much as possible.
3 Cover and put in the oven for about 1 hour or until the split peas are soft. Check that it’s not
drying out too much, topping up with hot water if needed. The ham meat should now slide off
the bone, so remove it with a fork and stir into the pot. Taste and season, if necessary, and serve with
some crusty bread.
This slow-cooked whole chicken becomes meltingly tender and

also results in no waste, as the chicken bones can be used to
make stock for a soup. Swap the vegetables to match the seasons.
Pot roast chicken with

turnips and fennel
SERVES 4–6
2 tbsp olive oil 2 sprigs of rosemary

1 whole chicken, weighing about 3lb (1.35kg) 1 cup white wine
salt and freshly ground black pepper 9oz (250g) turnips, peeled and roughly chopped
6 pork sausages, roughly chopped 2 cups hot chicken stock for the slow cooker
1 fennel, roughly chopped (3 cups for the traditional method)
1 bay leaf

1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven, season the chicken
with salt and pepper, then add it to the pot, breast-side down. Cook for about 10 minutes, then
turn and cook the other side for about the same time. Remove and set aside.
2 Heat the remaining oil in the pot on high heat, add the sausages, and cook for 6–8 minutes until
browned. Then reduce the heat, add the fennel, bay leaf, and rosemary, and cook for a further
5 minutes. Increase the heat, add the wine, and let it bubble for a minute, then add the turnips.
3 Transfer everything to the slow cooker. Add the chicken, breast-side down, and shuffle the
vegetables around it. Pour in the stock, cover with the lid, and cook on auto/low for 8 hours or on
high for 4 hours. Carefully remove the chicken from the pot (together with the bay leaf and rosemary),
peel off the skin, and pull off the meat, putting it back into the slow cooker. Serve immediately with
steamed Savoy cabbage.
1 Preheat the oven to 350°F (180°C). Heat half the oil in a large Dutch oven, season the chicken with
salt and pepper, then add it to the pot, breast-side down. Cook for about 10 minutes, then turn and
cook the other side for about the same time. Remove and set aside.
2 Heat the remaining oil in the pot on high heat, add the sausages, and cook for 6–8 minutes until
browned. Then reduce the heat, add the fennel, bay leaf, and rosemary, and cook for a further
5 minutes. Increase the heat, add the wine, and let it bubble for a minute, then add the turnips.
3 Return the chicken to the pot, breast-side down, and shuffle the vegetables around it. Pour in
the stock, bring to a boil, then cover with the lid and put in the oven for 11⁄2–2 hours. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Carefully remove
the chicken from the pot (together with the bay leaf and rosemary), peel off the skin, and pull off
the meat, putting it back into the pot. Serve immediately with steamed Savoy cabbage.
The rich tomato sauce on these ribs is made with fresh

tomatoes and spiced with lots of fresh ginger. There’s no
need to seed the red chilies, if you like really spicy food.
Ribs in a chile and

ginger tomato sauce
SERVES 4–6
rack of pork ribs, about 12 ribs (about 23⁄4lb/1.25kg) 2 red chilies, seeded and finely chopped
salt and freshly ground black pepper grated zest and juice of 1 lime
1 tsp black peppercorns 21⁄4lb (1kg) tomatoes, roughly chopped
1 tbsp olive oil 1 tsp ground cinnamon
1 onion, finely chopped 1 tbsp tomato paste
4 garlic cloves, finely chopped 1 tbsp demerara sugar
2in (5cm) piece of fresh ginger, peeled and
finely chopped
1 Preheat the slow cooker, if required. Chop the rack into individual ribs and put in a bowl. Season
with salt, add the peppercorns, cover, and set aside.
2 To make the tomato sauce, heat the oil in a large heavy-based saucepan over medium heat, add
the onion, garlic, ginger, chilies, and lime zest, and season well with salt and pepper. Cook for about
5 minutes until the vegetables begin to soften, then add the tomatoes, cinnamon, tomato paste, sugar,
and lime juice, and cook on a very low heat, stirring occasionally, for about 10 minutes.
3 Transfer everything to the slow cooker, including the ribs, turning so they are coated. Cover with
the lid and cook on auto/low for 6–8 hours. Serve with fluffy rice.
traditional method PREP 15 MINS COOK 2–3 HRS
1 Preheat the oven to 325°F (160°C). Put the rack of ribs in a large pan and cover with water. Season
with salt and add the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the
lid, and cook for 1–11⁄2 hours until the meat starts to come away from the bone. Remove and set aside
until cool enough to handle.
2 To make the tomato sauce, heat the oil in a large heavy-based saucepan over medium heat, add
the onion, garlic, ginger, chilies, and lime zest, and season well with salt and pepper. Cook for about
5 minutes until the vegetables begin to soften, then add the tomatoes, cinnamon, tomato paste, sugar,
and lime juice, and cook on a very low heat, stirring occasionally, for about 10 minutes.
3 Slice the rack into individual ribs and nestle them into the sauce in the pot. Cover with the lid and
put in the oven for 1–11⁄2 hours. Check occasionally that it’s not drying out, topping up with a little
hot water if needed—the sauce should be fairly thick though. Serve with fluffy rice.
This dish can be made a day ahead and kept, covered, in

the refrigerator. Reheat the birds with the cabbage, add the
remaining plums, and thicken the sauce just before serving.
Poussins with plums and cabbage

SERVES 4 HEALTHY
1
2–3 poussins, each weighing about 1lb (500g), ⁄2 Savoy cabbage, cored and coarsely shredded
trussed with string so wings and legs are neatly 4 purple plums, halved and pitted
tucked in (your butcher can do this) 1 onion, peeled and studded with 1 clove
salt and freshly ground black pepper 1 bouquet garni
2 tbsp vegetable oil 1 cup dry white wine
9oz (250g) sliced bacon 2 cups hot chicken stock, for both methods
1 Preheat the slow cooker, if required. Season the poussins inside and out. Heat the oil in a large
Dutch oven, add the birds, one or two at a time, and cook for 5–10 minutes until browned all over.
Remove and set aside. Reduce the heat and cook the bacon, stirring, for 3–5 minutes until the fat has
rendered. Spoon off all but 2 tablespoons of fat and stir in the cabbage, then add half of this mixture
to the slow cooker and set the rest aside. Top with the poussins and two-thirds of the plums. Add the
clove-studded onion and bouquet garni. Pour in the wine and stock. Cover with the lid and cook on
auto/low for 6–8 hours. Add the remaining cabbage and bacon for the last 30 minutes of cooking and
the plums for the last 20 minutes of cooking.
2 Discard the onion and bouquet garni. Transfer the birds to a chopping board; remove the strings.
Taste the cabbage for seasoning, then transfer the cabbage and plums to a serving dish. Set the
birds on top, cover with foil, and keep warm. Strain the cooking liquid into a pan and boil for 10–15
minutes until reduced by about half. Taste, and season if needed. Serve the sauce with the poussins.
1 Preheat the oven to 350°F (180°C). Season the poussins inside and out. Set aside. Put the cabbage
in a pan of salted boiling water and cook for 2 minutes until beginning to soften. Drain and set
aside. Heat the oil in a large Dutch oven, add the birds, one or two at a time, and cook for 5–10
minutes until browned all over. Remove and set aside. Reduce the heat and cook the bacon, stirring,
for 3–5 minutes until the fat has rendered. Spoon off all but 2 tablespoons of fat and spread half the
cabbage across the base of the pot. Add the poussins and two-thirds of the plums. Add the clove-
studded onion and bouquet garni. Cover with the remaining cabbage and pour in the wine and stock.
Cover with the lid and put in the oven for 45–55 minutes, until the birds are cooked and the juices run
clear when the thighs are pierced with a sharp knife.
2 Discard the onion and bouquet garni. Transfer the birds to a chopping board; remove the strings.
Taste the cabbage for seasoning, then transfer to a serving dish. Set the birds on top, cover with
foil, and keep warm. Add the remaining plums to the cooking liquid and simmer for 5–8 minutes until
tender, then remove them and transfer to the serving dish. Boil the sauce for 10–15 minutes until
reduced by about half. Taste, and season if needed. Serve the sauce with the poussins.
This simple recipe leaves the chicken incredibly moist and

fragrant with lemon and fennel. It is served with a rich cheese
and cream sauce. Good with crisply cooked vegetables.
Chicken en cocotte with Parmesan

SERVES 4
1 chicken, trussed with string so wings and legs FOR THE CHEESE SAUCE
1
are neatly tucked in (your butcher can do this) ⁄2 cup chicken stock
1
salt and freshly ground black pepper ⁄2 cup heavy cream
3 tbsp butter 1 tsp cornstarch
1
1 onion, roughly chopped ⁄4 cup Parmesan cheese, grated
1 fennel bulb, trimmed and roughly chopped
1 cup white wine
2 lemons, peeled, pith removed and zest cut
into fine slices
handful of flat-leaf parsley, chopped
1 Preheat the slow cooker, if required. Season the chicken with salt and pepper inside and out. Melt
the butter in a large Dutch oven. Add the chicken and cook for about 10 minutes until browned all
over. Put the onion and fennel in the slow cooker and sit the chicken on top. Pour in the wine, then add
the lemon zest. Cover with the lid and cook on auto/low for 6–8 hours. Transfer the bird to a board,
cover with foil, and keep warm. Discard the onion and fennel.
2 Meanwhile, make the sauce. Remove any excess fat from the pot and add the stock. Bring to a boil,
stirring to dissolve the pan juices. Boil for about 5 minutes, until well reduced, then strain it into
a saucepan. Whisk in the cream and bring just to a boil. Mix the cornstarch and 1 tablespoon water
together in a small bowl to form a smooth paste. Whisk in enough of the paste to thicken the sauce. It
should lightly coat the back of a spoon. Take the sauce from the heat and whisk in the Parmesan cheese.
Taste and add seasoning if needed. Set aside and reheat when required. Discard the trussing strings
from the chicken, carve, and serve with the sauce and a scattering of chopped parsley.
1 Preheat the oven to 375°F (190°C). Season the chicken inside and out with salt and pepper. Melt the
butter in a large Dutch oven. Add the chicken and cook it for about 10 minutes until browned all
over. Add the onion, fennel, wine, and lemon zest and cover. Cook in the oven for 30–40 minutes, turning
occasionally, so it cooks evenly. The juices should run clear when pierced with a sharp knife. Transfer
the bird to a board, cover with foil, and keep it warm. Discard the onion and fennel.
2 To make the sauce, remove any excess fat from the pot and add the stock. Bring to a boil, stirring to
dissolve the pan juices. Boil for about 5 minutes, until well reduced, then strain it into a saucepan.
Whisk in the cream and bring just to a boil. Mix the cornstarch and 1 tablespoon water together in a
small bowl to form a smooth paste. Whisk in enough of the paste to thicken the sauce. It should lightly
coat the back of a spoon. Take the sauce from the heat and whisk in the Parmesan cheese. Taste and
add salt and pepper if needed. Keep warm. Discard the trussing strings from the chicken, carve, and
serve with the sauce and a scattering of chopped parsley.
Instead of a traditional Sunday dinner, try this lamb recipe that

renders the meat meltingly tender and boasts a delicious coating
that mixes with the sauce as it cooks.
Lamb with parsley, tomato,

and bread crumbs
SERVES 4–6
FOR THE RUB
41⁄2lb (2kg) boneless leg of lamb bunch of flat-leaf parsley
1
1 tbsp olive oil ⁄4 cup sun-dried tomatoes
3 large onions, sliced 2 garlic cloves, peeled
1
handful of rosemary ⁄3 cup fine bread crumbs, toasted
about 2 cups white wine, for both methods 2 tbsp olive oil
1 Preheat the slow cooker, if required. First make the rub by putting the ingredients into a food
processor and pulsing until blended. Set aside.
2 Wipe the meat, season it well, then stab it all over with a sharp knife. Heat the oil in a large
Dutch oven over medium-high heat, add the lamb, and fry for about 8 minutes, turning until
it is evenly browned. Remove the meat from the pot and rub the parsley mixture all over it and into
all the cuts. Put it in the slow cooker together with the onions and rosemary and pour over enough
wine to cover the meat. Cover with the lid and cook on auto/low for 8 hours.
3 Remove the lamb from the slow cooker, discard the rosemary, loosely cover the meat with foil,
and leave it to rest for about 15 minutes. Serve with minted peas and new potatoes.
1 Preheat the oven to 325°F (160°C). First make the rub by putting the ingredients into a food
processor and pulsing until blended. Set aside.
2 Wipe the meat, season it well, then stab it all over with a sharp knife. Heat the oil in a large
Dutch oven over medium-high heat, add the lamb, and fry for about 8 minutes, turning until
it is evenly browned. Remove the meat from the pot and rub the parsley mixture all over it and into
all the cuts. Set aside.
3 Add the onions to the pot, reduce the heat to medium, and cook for about 10 minutes, until
softened. Season with salt and pepper, then sit the lamb on top of the onions, add the rosemary,
and pour in the wine. Cover with the lid and put in the oven for 3 hours. Check occasionally that
it’s not drying out, topping up with a little hot water if needed. Remove from the oven, discard the
rosemary, loosely cover the meat with foil, and leave it to rest for about 15 minutes. Serve with
minted peas and new potatoes.
Pot-roasting a pheasant retains all its flavor and moistness. Choose

a plump bird, it should be meaty enough for four. Otherwise, if your
slow cooker will accommodate it, use two pheasants.
Pot-roast pheasant
SERVES 4
2 tbsp olive oil 2 tbsp chopped thyme

1
⁄4 cup butter, chilled 1 large onion, finely chopped
1 prepared pheasant, about 21⁄4lb (1kg) 31⁄2oz (100g) sliced bacon, chopped
salt and freshly ground black pepper 21⁄2 cups red wine, for both methods
9oz (250g) cremini mushrooms
1 Preheat the slow cooker, if required. Heat half the oil and half the butter in a large Dutch oven.
Brown the pheasant evenly for 6–8 minutes and season with salt and pepper. Remove and set
aside. Add the mushrooms and thyme to the pot and cook for 5 minutes, or until colored. Also remove
and set aside.
2 Heat the remaining oil in the pot, add the onion and bacon, and cook for 4–5 minutes until the
onion softens. Transfer to the slow cooker, together with the pheasant and mushrooms, and add
the wine. Cover with the lid and cook on auto/low for 6–8 hours. Transfer the pheasant to a serving
platter, cover with foil, and keep warm.
3 Strain the liquid from the slow cooker into a heavy-based saucepan. Skim away any fat, then bring
to a boil and simmer briskly for about 10 minutes until reduced by a third. Whisk in the remaining
butter to make the sauce glossy. Carve the pheasant and serve with the hot gravy and some carrots,
mashed rutabagas, and French beans.
1 Preheat the oven to 375°F (190°C). Heat half the oil and half the butter in a large Dutch oven. Brown
the pheasant evenly for 6–8 minutes and season with salt and pepper. Remove and set aside. Add
the mushrooms and thyme to the pot and cook for 5 minutes, or until colored. Also remove and set aside.
2 Heat the remaining oil in the pot, add the onion and bacon, and cook for 4–5 minutes until the
onion softens. Add the pheasant and mushrooms and then the wine. Cover and put in the oven
for 11⁄2 hours, or until the pheasant is cooked and a leg pulls away from the bird easily. Transfer the
pheasant to a serving platter, cover with foil, and keep warm.
3 Strain the liquid from the pot into a heavy-based saucepan. Skim away any fat, then bring to a
boil and simmer briskly for about 10 minutes until reduced by a third. Whisk in the remaining
butter to make the sauce glossy. Carve the pheasant and serve with the hot gravy and some carrots,
mashed rutabagas, and French beans.
Pork belly is an ideal cut for slow cooking and it’s great value, too.
The pairing with cabbage is perfect for this dish and some mashed
potatoes would be an excellent accompaniment.
Spicy pork with cabbage

and caraway seeds
SERVES 4–6
handful of thyme leaves 11⁄4 cups dry cider for the slow cooker
4 garlic cloves, roughly chopped (2 cups for the traditional method)
2 tbsp olive oil 1 Savoy cabbage, halved, cored, and shredded
2 tsp dried chile flakes 1 tsp caraway seeds
21⁄4lb (1kg) piece pork belly, skin scored pat of butter
2 tsp salt and freshly ground black pepper
1 Preheat the slow cooker, if required. Put the thyme, garlic, half the oil, and chile flakes in a food
processor and blend to a paste, then rub this all over the flesh of the pork. Rub the salt all over the
skin-side of the pork, getting it into all the cracks.
2 Add the remaining oil to a large Dutch oven, add the pork, skin-side down, and cook for about
15 minutes until golden and the skin is crispy. Add the cider and bring to a boil. Transfer everything
to the slow cooker, cover with the lid, and cook on auto/low for 6–8 hours. Add the cabbage and caraway
seeds for the last 30–40 minutes of cooking.
3 Transfer the cabbage to a warmed serving bowl and top with the butter and a pinch of pepper. Slice
or cut the pork into bite-sized pieces and arrange on top of the cabbage along with the juices. Serve
with creamy mashed potatoes and a spoonful of chili jelly on the side.
1 Preheat the oven to 425°F (220°C). Put the thyme, garlic, half the oil, and chile flakes in a food
processor and blend to a paste, then rub this all over the flesh of the pork. Sit the pork in a roasting
pan, skin-side up, and rub with the salt, getting it into all the cracks. Cook in the oven for about 30 minutes
or until the skin is golden.
2 Reduce the oven to 350°F (180°C). Pour the cider around the pork, cover with foil, securing it around
the edges of the pan, and cook for 2 hours.
3 Just before the 2 hours are up, put the cabbage in a pan of boiling salted water and cook for 4–6
minutes until soft. Drain, then toss with the caraway seeds, butter, and a pinch of pepper. Transfer
to a warmed serving bowl. Slice or cut the pork into bite-sized pieces and arrange on top of the cabbage
along with the juices. Serve with mashed potatoes and a spoonful of chili jelly on the side.
No meat performs better when it is slow cooked than pork belly,

as it becomes meltingly tender. It’s a really economical cut, too.
Use pumpkin instead of squash when it’s in season.
Belly pork and squash

SERVES 4–6
1 tbsp olive oil 1 sprig of rosemary

1lb 9oz (700g) pork belly 1 butternut squash, peeled, seeded, and cut
salt and freshly ground black pepper into cubes
1
1 onion, finely chopped ⁄2 cup dry sherry
3 sage leaves, finely chopped (1 quart for the traditional method)
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium-high heat.
Season the pork belly with salt and pepper and add it, skin-side down, to the pot. Cook for about 10
minutes or until it begins to color and become crispy. Remove from the pot and set aside.
soft. Then stir in the garlic, sage, and rosemary, followed by the squash and turn to coat. Pour in
the sherry, increase the heat, and let it bubble for a minute.
3 Transfer everything to the slow cooker, including the pork. Pour in the stock, cover with the lid, and
cook on auto/low for 8 hours. Slice or cut the pork into bite-sized pieces and serve in warmed shallow
bowls together with the squash and its juices. Serve with crusty bread.
1 Preheat the oven to 325°F (160°C). Heat half the oil in a large Dutch oven over medium-high heat.
Season the pork belly with salt and pepper and add it, skin-side down, to the pot. Cook for about
10 minutes or until it begins to color and become crispy. Remove from the pot and set aside.
2 Heat the remaining oil in the pot over medium heat, add the onion, and cook for 3–4 minutes, until
soft. Then stir in the garlic, sage, and rosemary, followed by the squash and turn to coat. Pour in
the sherry, increase the heat, and let it bubble for a minute.
3 Return the pork belly to the pot, add the stock, and bring to a boil. Reduce to a simmer, cover with
the lid and put in the oven for 2–21⁄2 hours. Check occasionally that it’s not drying out, topping up
with a little hot water if needed. Slice or cut the pork into bite-sized pieces and serve in warmed shallow
bowls together with the squash and its juices. Serve with crusty bread.
Slow cooking is the best way to transform brisket into tender,

succulent meat that just falls into the sauce. The red onion
adds a sweetness to balance the bitter Guinness in this dish.
Beef brisket and baby onions

SERVES 4–6
1 tbsp olive oil 1 bay leaf

21⁄2lb (1.1kg) beef brisket 6 juniper berries
3
salt and freshly ground black pepper ⁄4 cup Guinness
2 red onions, roughly chopped 11⁄2 cups hot beef stock for the slow cooker
12 baby onions, peeled and left whole (3 cups for the traditional method)
2 celery stalks, roughly chopped 3 carrots, peeled and roughly sliced
3 garlic cloves, finely chopped 2 sprigs of rosemary
season the brisket with salt and pepper, and add to the pot. Cook for 6–8 minutes on each side,
using tongs to turn it. It is ready when it comes away from the bottom of the pot easily. Remove
from the pot and set aside.
2 Add the red onions to the pot and cook in the meat fat for about 10 minutes until they begin to
soften. Add seasoning, then stir in the baby onions, pushing the red ones to one side a little so
they get some color. Cook for about 5 minutes, then add the celery and garlic, bay leaf, and juniper
berries and cook for a further 5 minutes.
3 Pour in the Guinness and a little stock, and bring to a boil. Add the carrots, rosemary, and the
remaining stock and bring to a boil. Transfer everything to the slow cooker, including the brisket,
cover with the lid, and cook on auto/low for 8 hours. To serve, slice or shred the brisket and spoon
over the juices and vegetables, removing the rosemary sprigs. Serve with mashed potatoes.
1 Preheat the oven to 350°F (180°C). Heat the oil in a large Dutch oven over medium-high heat,
season the brisket with salt and pepper, and add to the pot. Cook for 6–8 minutes on each side,
using tongs to turn it. It is ready when it comes away from the bottom of the pan easily. Remove and
set aside.
2 Add the red onions to the pot and cook in the meat fat for about 10 minutes until they begin to
soften. Add seasoning, then stir in the baby onions, pushing the red ones to one side a little so
they get some color. Cook for about 5 minutes, then add the celery and garlic, bay leaf, and juniper
berries and cook for a further 5 minutes.
3 Pour in the Guinness and a little stock, increase the heat, and let it bubble for few minutes. Add
the carrots, rosemary, and the remaining stock and bring to a boil. Reduce to a simmer, return the
brisket to the pot, cover with the lid, and put in the oven for 11⁄2–2 hours. Spoon in the juices halfway
through to keep it moist. To serve, slice or shred the brisket and spoon over the juices and vegetables,
removing the rosemary sprigs. Serve with creamy mashed potatoes.
Pork ribs are cheap, full of succulent meat, and extremely filling.
You can buy them in packs or, for the best value, get them as
a rack of ribs from your butcher and chop them up yourself.
Asian pork ribs

SERVES 4
1 rack of pork ribs, about 12 ribs FOR THE MARINADE

(about 1lb 9oz/700g) 2 tbsp sesame oil
1
salt ⁄2 cup dark soy sauce
1
2 tsp black peppercorns ⁄2 cup honey
1–2 scallions, green parts 6 tbsp teriyaki sauce
finely sliced, to serve 1 tsp five-spice powder
juice of 2 limes
in the slow cooker PREP 5 MINS COOK AUTO/LOW 8 HRS
1 Preheat the slow cooker, if required. Chop the rack into ribs and put them in the slow cooker.
Season with salt and add the peppercorns. In a bowl, mix together all the marinade ingredients,
add to the slow cooker, and turn the ribs to coat.
2 Cover the slow cooker with the lid and cook on auto/low for 8 hours. Remove the ribs from the
slow cooker and serve with rice or on their own while piping hot. Garnish with the scallions.
1 Put the rack of ribs in a large heavy-based pan and cover with water. Season with salt and add
the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the lid, and cook
for 1–11⁄2 hours until the meat starts to come away from the bone. Remove the ribs from the pan with
tongs and set aside in a baking pan until they are cool enough to handle.
2 Preheat the oven to 325°F (160°C). In a bowl, mix together all the marinade ingredients. Chop the
rack into ribs and put them in a large Dutch oven. Pour the marinade over the ribs, turning them
to coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them to check they
don’t dry out completely—they may need turning in the marinade. Remove and serve with rice or on
their own while piping hot. Garnish with the scallions.
Rather than using ground pepper to season the ribs, use black
peppercorns to give it more of a spicy hit. The marinade cooks
to a lovely, thick, sticky coating—you’ll need napkins to hand.
Spicy deviled pork ribs

SERVES 4
rack of pork ribs, about 12 ribs

(about 1Ib 9oz/700g) FOR THE MARINADE
salt 2 tbsp tomato ketchup
2 tsp black peppercorns 1 tbsp English mustard
1 tbsp Worcestershire sauce
2 tbsp honey
2 tbsp soy sauce
splash of smoked Tabasco sauce
1 Preheat the slow cooker, if required. Chop the rack into ribs and put in the slow cooker. Season
with salt and add the peppercorns. Mix all the marinade ingredients together in a bowl, add to the
slow cooker, and turn the ribs to coat. Cover with the lid and cook on auto/low for 6–8 hours, turning
them halfway through the cooking time. Remove from the slow cooker and serve while piping hot.
1 Put the rack of ribs in a large heavy-based saucepan and cover with water. Season with salt and
add the peppercorns. Bring to a boil, then reduce to a simmer, partially cover with the lid, and
cook for 1–11⁄2 hours until the meat starts to come away from the bone. Remove from the pan and set
aside until cool enough to handle.
2 Preheat the oven to 325°F (160°C). Mix all the marinade ingredients together in a bowl. Chop the
rack into ribs, then sit them in a large Dutch oven. Pour over the marinade and turn the ribs to
coat. Cover with the lid and put in the oven for about 1 hour, keeping an eye on them so they don’t dry
out; they may need turning in the marinade to prevent this from happening. Remove from the pot and
serve while piping hot.
Shanks are ideal for slow cooking because the meat melts off the
bone into the sauce to create the most delicious dish. Tart vinegar
and tomato paste counteract the fattiness of the lamb.
Sweet and sour lamb

SERVES 4–6
4–6 lamb shanks (allow 1 per person) 2 tbsp demerara brown sugar
1–2 tbsp olive oil (11⁄2 cups for the traditional method)
1 onion, cut into eighths 1 cinnamon stick
2 tbsp tomato paste 1 small Savoy cabbage, trimmed and shredded
1
⁄4 cup red wine vinegar
1 Preheat the slow cooker, if required. Season the lamb with salt and pepper. Heat the oil in a
large Dutch oven over medium-high heat, add the meat, and cook (in batches, if necessary)
for 10–15 minutes, turning several times, until browned all over. Reduce the heat to medium,
add the onion, and cook for 3–4 minutes, until soft.
2 Add the tomato paste, vinegar, and sugar and pour over 1 cup of water. Bring to a boil, then
transfer everything to the slow cooker. Add the stock and cinnamon stick, cover with the lid,
and cook on auto/low for 6–8 hours. Add the cabbage for the last 30 minutes of cooking. Taste and
season as required and serve on a bed of fluffy rice.
1 Preheat the oven to 325°F (160°C). Season the lamb with salt and pepper. Heat the oil in a large
Dutch oven over medium-high heat, add the meat, and cook (in batches, if necessary) for 10–15
minutes, turning several times, until browned all over. Reduce the heat to medium, add the onion,
and cook for 3–4 minutes, until soft.
2 Add the tomato paste, vinegar, and sugar and pour in 1 cup of water. Bring to a boil, then add
the stock and cinnamon stick, cover with the lid, and put in the oven for about 11⁄2 hours. Check
occasionally that it’s not drying out, topping up with a little hot water if needed. Add the cabbage for
the last 20 minutes of cooking. Taste and season as required and serve on a bed of fluffy rice.
This is a substantial vegetarian dish. The artichokes and butter

beans give it a wonderful creamy finish and breadcrumbs are
stirred in at the last minute to add some texture.
Artichokes, butter beans, and peas

1 tbsp olive oil juice of 1⁄2 lemon

1 onion, finely chopped salt and freshly ground black pepper
11⁄2 cups small button mushrooms, (3 cups for the traditional method)
larger ones halved 1 cup frozen or fresh garden peas
1 cup dried butter beans, soaked overnight 11⁄2lb (675g) antipasti artichoke hearts, drained
1
and drained, or use 2 x 14oz (400g) cans ⁄3 cup breadcrumbs, toasted
butter beans, drained and rinsed few sprigs of flat-leaf parsley, finely chopped,
pinch of ground nutmeg to serve

the onion, and cook for 3–4 minutes until soft. Then stir in the garlic and mushrooms and cook
for about 5 minutes until the mushrooms are tender. Meanwhile, if using the dried butter beans
rather than canned beans, put them in a pan, cover with water, and boil on high for 10 minutes.
Drain and set aside.
2 Transfer the mushroom mixture to the slow cooker, then stir in the butter beans, add the nutmeg
and lemon juice, and season with salt and pepper. Pour in the stock, add the peas and artichokes,
cover with the lid, and cook on auto/low for 4–6 hours or on high for 2–3 hours.
3 Spoon over the breadcrumbs and carefully fold some in, then top with the parsley. Serve with
some freshly baked crusty bread.
until soft. Then stir in the garlic and mushrooms and cook for about 5 minutes until the
mushrooms are tender.
2 Stir in the butter beans, add the nutmeg and lemon juice, and season with salt and pepper. Pour
in the stock and bring to a boil. Boil for about 10 minutes, then reduce to a simmer, partially cover
with the lid, and cook for 45 minutes. Check occasionally that it’s not drying out, topping up with a
little hot water if needed.
3 Stir in the peas and artichokes and cook gently for a further 15–20 minutes or until the butter
beans are completely soft. Spoon over the breadcrumbs and carefully fold some in, then top with
the parsley. Serve with some freshly baked crusty bread.
Risottos, pilafs,
& paellas
302 Risottos, pilafs, and paellas
Full of spring flavors—you can mix and match vegetables, such as

French beans or broccoli, depending on what you have on hand.
You could use chicken stock, if you aren’t cooking for vegetarians.
Risotto primavera
SERVES 4–6
1
2 tbsp olive oil ⁄2 cup fresh or frozen fava or lima beans
3 tbsp butter bunch of asparagus spears, trimmed and
1 onion, finely chopped chopped into bite-sized pieces
salt and freshly ground black pepper 2 small zucchini, diced
1
3 garlic cloves, finely chopped ⁄2 cup grated Parmesan cheese, plus extra
11⁄2 cups arborio rice or carnaroli rice for serving
1 cup white wine
2 cups hot vegetable stock for the slow cooker
in the slow cooker PREP 15 MINS COOK 10 MINS PRECOOKING; AUTO/LOW 1½–2 HRS
1 Preheat the slow cooker, if required. Heat the oil and half the butter in a large Dutch oven over
add the garlic, and cook for a minute.
2 Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds.
Increase the heat, add the wine, and let it bubble for 1–2 minutes until it has been absorbed.
Transfer everything to the slow cooker, then pour in the stock and add the fava beans, asparagus,
and zucchini. Cover with the lid and cook on auto/low for 11⁄2–2 hours.
3 Stir in the remaining butter together with the Parmesan cheese, taste, and season if needed.
Serve with more Parmesan and a lightly dressed wild arugula and tomato salad on the side.
1 Heat the oil and half the butter in a large Dutch oven over medium heat, add the onion, and cook
for 3–4 minutes until soft. Season with salt and pepper, add the garlic, and cook for a minute.
2 Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds.
Increase the heat, add the wine, and let it bubble for 1–2 minutes until it has been absorbed. Then
add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan) and stir, cooking
until it has been absorbed. Continue doing this for 30–40 minutes or until the rice is cooked to al dente
and is creamy. You may not use all the stock or you may need a little more.
3 While that’s cooking, add the fava beans to a large pan of boiling salted water, and cook for 3–4
minutes, then drain well and set aside. Heat the remaining oil in another frying pan over medium
heat, add the asparagus and zucchini, and cook for a few minutes until they just begin to color. Stir all
the vegetables into the risotto, dot the remaining butter all over, and stir it in. Then stir in the Parmesan
cheese, taste and season, if needed. Serve with more Parmesan and a lightly dressed wild arugula and
tomato salad on the side.
Eggplant and paprika work together really well, as the eggplant

absorbs the flavor of this pungent spice. The chickpeas make this
a substantial supper dish. Serve it alone or with lamb cutlets.
Paprika rice and eggplant

3–4 tbsp olive oil grated zest of 1 lemon and juice of 2 lemons
2 eggplants, chopped into bite-sized pieces 13⁄4 cups quick-cooking basmati rice
1 tbsp paprika 14oz (400g) can chickpeas, drained
1 onion, finely chopped about 2 cups hot vegetable stock for the slow cooker
1 tsp dried mint (3 cups for the traditional method)
salt and freshly ground black pepper small bunch of cilantro leaves, roughly chopped
3 garlic cloves, finely chopped small bunch of flat-leaf parsley, roughly chopped
2 green chilies, seeded and finely chopped
1 Preheat the slow cooker, if required. Heat half the oil in a large heavy-based saucepan over medium
heat. Toss the eggplant in the paprika, add to the pan, and cook for 6–8 minutes, adding more oil if
needed. Remove and set aside.
2 Heat the remaining oil, if necessary, and reduce the heat to low. Add the onion and mint, season
with salt and pepper, and cook for 3–4 minutes until soft. Stir in the garlic, chilies, and lemon zest
3 Stir in the rice and mix it in the oil, so all the grains are coated, and cook for a few seconds. Add
the lemon juice and chickpeas, and return the eggplant to the pan. Transfer everything to the slow
cooker, pour over the stock to just cover, season again, then cover with the lid and cook on auto/low for
3 hours. Stir in the herbs. Serve with a spoonful of Greek-style yogurt on top, a lightly dressed leaf and
tomato salad, and some lamb cutlets.
1 Heat half the oil in a large heavy-based saucepan over medium heat. Toss the eggplant in the
paprika, add to the pan, and cook for 6–8 minutes, adding more oil if needed. Remove and set aside.
2 Heat the remaining oil, if necessary, and reduce the heat to low. Add the onion and mint, season
with salt and pepper, add cook for 3–4 minutes until soft. Stir in the garlic, chilies, and lemon zest
3 Stir in the rice and turn it in the oil, so all the grains are coated, and cook for a few seconds.
Add the lemon juice and chickpeas, and return the eggplant to the pan. Pour in the stock, season
again, then partially cover with the lid and leave to cook for 30–40 minutes, topping up with a little hot
water if needed, and stirring occasionally so it doesn’t stick. Stir in the herbs. Serve with a spoonful of
Greek-style yogurt on top, a lightly dressed leaf and tomato salad, and some lamb cutlets.
In this recipe, the rice slowly steams on top of the meat and yogurt
mixture. The cardamom pods also release their aromatic flavor
during the long cooking time—but don’t eat them!
Saffron and lamb biryani

SERVES 4–6
1 tsp saffron threads, ground with a pestle and mortar 8 garlic cloves, peeled and chopped
1
⁄2 cup hot milk 1 tsp ground ginger
1
⁄2 cup unsalted butter 1 tsp ground cumin
1 tsp ground cinnamon 2 tsp medium hot chili powder
10 cardamom pods, split 2 tsp ground coriander
10 whole cloves 11⁄2 cups plain yogurt
20 black peppercorns 21⁄4lb (1kg) boneless lean lamb, cut into small pieces
3 bay leaves 21⁄4 cups quick-cooking basmati rice
2 large onions, diced 1 cup toasted sliced almonds

1 Preheat the slow cooker, if required. Put the saffron into the hot milk and set aside. Melt the butter
in a large Dutch oven, then stir in the cinnamon, cardamom, cloves, and peppercorns and cook for
5 minutes. Add the bay leaves and onions and cook for 2–3 minutes until soft.
2 Add the garlic, ginger, cumin, chili powder, coriander, and yogurt and stir to combine, then add the
lamb and half the saffron milk. Mix thoroughly and turn off the heat.
3 Bring a large pan of salted water to a boil and add the rice. Cook for about 2 minutes and drain well.
Add the lamb mixture to the slow cooker and top with the rice and the remaining saffron milk.
Cover with the lid and cook on auto/low for 6–8 hours or on high for 3–4 hours until the rice is tender
and the lamb is cooked. Discard the cardamom pods. Stir in the toasted almonds, combine gently with
a fork, and serve with chutney and chapatis.
traditional method PREP 20 MINS COOK 1¾ HRS, PLUS STEAMING
1 Put the saffron into the hot milk and set aside. Melt the butter in a large Dutch oven, then stir in
the cinnamon, cardamom, cloves, and peppercorns and cook for 5 minutes. Add the bay leaves and
onions and cook for 2–3 minutes until soft.
2 Add the garlic, ginger, cumin, chili powder, coriander, and yogurt and stir to combine, then add the
lamb and half the saffron milk. Mix thoroughly and turn off the heat.
3 Bring a large pan of salted water to the boil and add the rice. Cook for about 2 minutes and drain
well, then add the rice on top of the lamb mixture and pour over the remaining saffron milk.
Cover the pot tightly with foil to create a good seal, then cover it with the lid. Cook over very low heat
for 11⁄2 hours until the rice is tender and the lamb is cooked. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. Remove from the heat and stand for 15 minutes without
opening. Uncover and discard the cardamom pods, then add the toasted almonds, combine gently with
a fork, and serve with chutney and chapatis.
This delightfully simple dish is made extra tasty with a blend of

parsley, thyme, and sage, which would be extra flavorful if picked
freshly from the garden or pots on the windowsills.
Pork with rice and tomatoes

1
⁄4 cup olive oil 1 tbsp chopped sage leaves
2 onions, diced 1 tsp paprika
1
2lb (900g) lean pork, cut into 2in (5cm) chunks ⁄2 cup dry white wine
3 garlic cloves, finely chopped heaping 1 cup long-grain rice
handful of flat-leaf parsley, chopped 2 x 14oz (400g) cans chopped tomatoes
1 tbsp thyme leaves salt and freshly ground black pepper
in the slow cooker PREP 30 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 1–1½ HRS
onions, and cook for 4–5 minutes until soft. Add the pork and cook, stirring occasionally, for about
5 minutes until no longer pink. Add the garlic, parsley, thyme, sage, and paprika and combine well,
then add the wine and cook for 5 minutes. Add the rice and tomatoes, stir to combine, then season
well with salt and black pepper.
2 Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 1–11⁄2 hours.
Stir halfway through, if you wish. Serve with a lightly dressed salad and crusty bread.
onions, and cook for 4–5 minutes until soft. Add the pork and cook, stirring occasionally, for about
5 minutes until no longer pink. Add the garlic, parsley, thyme, sage, and paprika and combine well,
then add the wine and cook for 5 minutes. Add the rice and tomatoes, stir to combine, then season
well with salt and black pepper.
2 Cover with the lid and put in the oven for 1 hour. Check occasionally that it’s not drying out,
topping up with a little hot water if needed. Remove from the oven and allow to stand for 10
minutes with the lid on before serving. Serve with a lightly dressed salad and crusty bread.
Choose an authentic Italian short-grain rice, such as arborio or

carnaroli, to ensure the risotto has a creamy consistency. Shape
any leftovers into patties, coat with bread crumbs, and pan-fry.
Mushroom risotto
SERVES 6 HEALTHY
1
3 tbsp sunflower oil ⁄4 cup butter, diced
1 onion, chopped 1lb (450g) cremini mushrooms, sliced
13⁄4 cups arborio rice or carnaroli rice 1
⁄3 cup Parmesan cheese, grated, plus
about 2 cups hot vegetable stock for the slow cooker extra shavings to serve
1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based skillet over medium heat,
add the onion, and cook for 4–5 minutes until soft. Add the rice and stir in so all the grains are
well coated and cook for 2 minutes. Transfer to the slow cooker and pour in just enough stock to cover.
Cover with the lid and cook on auto/low for 2–3 hours, giving it a stir halfway through.
2 Meanwhile, melt the butter in the pan over medium heat. Add the mushrooms and cook for about
10 minutes, stirring frequently, until the mushrooms have browned and their liquid evaporates. Stir
into the rice and continue cooking for the full length of time. Stir in the Parmesan cheese, then leave to
rest, covered, for 5 minutes. Serve in warmed serving bowls with the Parmesan shavings on top.
1 Heat the oil in a large heavy-based skillet over medium heat, add the onion, and cook for 4–5
minutes until soft. Add the rice and stir in so all the grains are well coated and cook for 2 minutes.
Slowly add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan) and stir,
cooking, until it has been absorbed. Continue doing this for about 20 minutes until the rice is cooked
to al dente.
2 Meanwhile, melt the butter in another pan over medium heat. Add the mushrooms and cook
for about 10 minutes, stirring frequently, until the mushrooms have browned and their liquid
evaporates. Stir the mushrooms into the rice and turn off the heat. Stir in the Parmesan cheese, then
leave to rest, covered, for 5 minutes. Serve in warmed serving bowls with the Parmesan shavings on top.
Fragrant and full of color, this pilaf has lots of layers of flavor.
Swap in different dried fruits and nuts for variety. Dates and
apricots are often used in Turkish dishes, as are almonds.
Turkish lamb and

pomegranate pilaf
SERVES 4–6
2 tbsp olive oil, plus extra for drizzling 13⁄4 cups quick-cooking basmati rice
11⁄2lb (675g) lamb leg, cut into bite-sized pieces 2 cups hot lamb stock for the slow cooker
1 onion, finely chopped (3 cups for the traditional method)
1
salt and freshly ground black pepper ⁄3 cup hazelnuts, toasted and roughly chopped
3 garlic cloves, finely chopped small handful of dill, finely chopped
1
1 green chile, seeded and finely sliced ⁄2 cup pomegranate seeds (about 1 pomegranate)
1
1 tsp dried mint ⁄2 cup feta cheese, crumbled (optional)
1
⁄2 cup golden raisins
in the slow cooker PREP 15 MINS COOK 15–20 MINS PRECOOKING; AUTO/LOW 2–3 HRS
the lamb (in batches, if necessary), and cook for 6–8 minutes until browned on all sides. Remove
and set aside. Add the onion to the pot and cook over medium heat for 3–4 minutes until soft. Season
with salt and pepper, then stir in the garlic, chile, mint, and cinnamon and cook for another 2 minutes.
Stir in the raisins.
2 Stir in the rice and turn it, so all the grains are coated and the juices soaked up. Return the lamb
to the pot, pour in the stock, and bring to a boil. Transfer everything to the slow cooker, cover with
the lid, and cook on auto/low for 2–3 hours, stirring halfway through, or until the rice is tender and
the liquid has been absorbed. Taste and season, then stir in the hazelnuts and dill, and scatter with
the pomegranate seeds. Top with crumbled feta, if using, and serve with warm pita bread and a lightly
dressed crisp green salad.
1 Heat the oil in a large Dutch oven over medium-high heat, add the lamb (in batches, if necessary)
and cook for 6–8 minutes until browned on all sides. Remove and set aside.
2 Add the onion to the pot and cook over medium heat for 3–4 minutes until soft. Season with salt
and pepper, then stir in the garlic, chile, mint, and cinnamon, and cook for another 2 minutes.
Stir in the raisins.
3 Stir in the rice and turn it, so all the grains are coated and the juices soaked up. Return the lamb
to the pot, pour in the stock, and reduce to a simmer. Partially cover and cook for 30–40 minutes,
topping up with a little more hot stock if it begins to dry out. Taste and season, then stir in the
hazelnuts and dill, and scatter with the pomegranate seeds. Top with crumbled feta, if using, and
serve with warm pita bread and a lightly dressed crisp green salad.
This is a traditional dish from the American South. You could cook
the ham a day in advance, then chill the meat until ready to use.
Dark cabbage or kale would make an ideal accompaniment.
Hoppin’ John
SERVES 4–6
1 smoked ham hock, weighing about 21⁄2lb (1.1kg) 1 tbsp groundnut oil or sunflower oil
1 bouquet garni, made with celery, thyme sprigs, 1 cup long-grain rice
and 1 bay leaf 2 x 14oz (400g) cans black-eyed peas,
2 large onions, chopped drained and rinsed
1 dried red chile, chopped (optional) salt and freshly ground black pepper
in the slow cooker PREP 15 MINS COOK 5 MINS PRECOOKING; AUTO/LOW 4–6 HRS,
THEN AUTO/LOW 2 HRS
1 Preheat the slow cooker, if required. Sit the ham hock in the slow cooker and pour in enough cold
water to cover. Add the bouquet garni, half the onions, and the chile, if using, then cover with the
lid and cook on auto/low for 4–6 hours until you can pierce the ham easily with a knife. Remove the
ham and set aside. Turn off the slow cooker and strain and reserve the stock. Discard the bouquet
garni, onions, and chile. Turn the slow cooker back on to auto/low.
2 Heat the oil in a heavy-based skillet over medium heat, add the remaining onion, and cook for
4–5 minutes until soft. Add the rice and stir, then transfer to the slow cooker. Add the black-eyed
peas and pour in enough of the reserved stock to cover, adding a little hot water if needed. Return the
ham to the slow cooker, cover with the lid, and continue cooking on auto/low for 2 hours. Stir the rice
halfway through the cooking time.
3 Lift out the ham, then remove the meat from the bone and cut it into large chunks. Return the
meat back to the slow cooker and stir in. Serve with steamed dark cabbage or kale and a splash
of Tabasco sauce.
1 Put the ham hock in a heavy-based saucepan, pour in enough cold water to cover, and set over
high heat. Slowly bring to a boil, skimming the surface as necessary. Reduce the heat to low, add
the bouquet garni, half the onions, and the chile, if using, then re-cover the pan and leave to simmer
for 21⁄2–3 hours or until the meat is very tender when pierced with a knife. Remove the ham and set
aside. Strain the stock and reserve.
2 Heat the oil in the pan over medium heat, add the remaining onion, and cook for 4–5 minutes
until soft. Add the rice and stir. Stir in 2 cups of the reserved stock and the black-eyed peas.
Taste and add salt and pepper if needed. Bring to a boil, then reduce the heat to low, cover tightly,
and simmer for 20 minutes without lifting the lid.
3 Meanwhile, remove the meat from the bone and cut it into large chunks. Remove the pan from
the heat and leave to stand for 5 minutes without lifting the lid. Using a fork, stir in the ham.
Serve with steamed dark cabbage or kale and a splash of Tabasco sauce.
You could swap the chicken in this one-pot dish for pre-cooked
shrimp, stirring them in at the end of cooking. Apricots, dates,
or figs would be worthy replacements for the golden raisins.
Chicken and chickpea pilaf

SERVES 4 HEALTHY
2 tsp vegetable oil 13⁄4 cups hot chicken stock for the slow cooker
6 skinless boneless chicken thighs, cut (21⁄2 cups for the traditional method)
into bite-sized pieces 2 bay leaves
2 tsp ground coriander pinch of saffron threads, soaked in 1⁄2 cup hot
1 tsp ground cumin water for 10 minutes
1 onion, sliced 14oz (400g) can chickpeas, drained and rinsed
1
1 red bell pepper, seeded and chopped ⁄2 cup golden raisins
1
2 garlic cloves, crushed ⁄2 cup sliced almonds or pine nuts, toasted
heaping 1 cup long-grain rice 3 tbsp chopped flat-leaf parsley
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over medium heat, add
the chicken, coriander, and cumin, and cook for about 10 minutes, stirring frequently. Remove and
set aside. Reduce the heat, add the rest of the oil together with the onion, red bell pepper, and garlic,
and cook for about 10 minutes until soft.
2 Stir in the rice so all the grains are coated, then transfer everything to the slow cooker, including
the chicken. Pour in the stock, or just enough to cover, and add the bay leaves and saffron with its
soaking water. Stir in the chickpeas, cover with the lid, and cook on auto/low for 2–3 hours, giving it a
stir halfway though. Add the raisins for the last 30 minutes of cooking. Transfer to a warmed platter
and serve hot, sprinkled with the toasted nuts and chopped parsley.
1 Heat half the oil in a large Dutch oven over medium heat, add the chicken, coriander, and cumin,
and cook for about 10 minutes, stirring often. Remove and set aside. Reduce the heat, add the rest
of the oil together with the onion, red bell pepper, and garlic, and cook for about 10 minutes until soft.
2 Stir in the rice so all the grains are coated, return the chicken to the pot, and pour in about
three-quarters of the stock (keeping the rest simmering in a saucepan). Add the bay leaves and
saffron with its soaking water, and bring to a boil. Simmer for about 20 minutes or until the rice is
almost cooked, adding more stock as needed. Stir in the chickpeas and raisins and continue cooking
the pilaf on a gentle heat for about 15 minutes, stirring occasionally so it doesn’t stick. Transfer to a
warmed platter and serve hot, sprinkled with the toasted nuts and chopped parsley.
Vibrant and robust, this is a simple supper dish that will satisfy
the hungriest diners and requires little more than a simple
tomato salad and some fresh crusty bread to accompany it.
Sausage and mixed

pepper savory rice
SERVES 4–6

1 large onion, finely chopped 1–2 tsp smoked paprika
salt and freshly ground black pepper 1 tsp coriander seeds, crushed
14oz (400g) fresh pork sausages, skinned 11⁄2 cups long-grain rice
and mashed with a fork about 13⁄4 cups hot chicken stock for the slow cooker
2 green bell peppers, seeded and diced (21⁄2 cups for the traditional method)
2 red bell peppers, seeded and diced handful of flat-leaf parsley, finely chopped
2 yellow bell peppers, seeded and diced small handful of cilantro, finely chopped
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, add the sausage meat, and
cook for 5–8 minutes until it is no longer pink.
2 Add the peppers and garlic and cook for a further 3 minutes, stirring so it all combines, then stir in
the paprika, coriander seeds, and rice. Transfer everything to the slow cooker, then pour in enough
stock to cover the contents. Season, cover with the lid, and cook on auto/low for 2–3 hours, stirring
halfway through to prevent the rice from sticking. Stir in the herbs and serve with a lettuce and tomato
salad and some crusty bread.
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then add the sausage meat
and cook for 5–8 minutes until it is no longer pink.
2 Add the peppers and garlic and cook for a further 3 minutes, stirring so it all combines, then stir in
the paprika, coriander seeds, and rice. Pour in the stock and stir well, let it bubble for a minute, then
season, cover with the lid, and put in the oven for about 40 minutes until cooked and the stock has been
absorbed. Stir halfway through to prevent the rice from sticking. Stir in the herbs and serve with a
lettuce and tomato salad and some crusty bread.
This is a fragrant mix of pantry staples—rice and lentils. Dukkah

is an Egyptian mix of spices, roasted nuts, and ground sesame
seeds. Add toasted almonds or hazelnuts, if you wish.
Egyptian rice
SERVES 4 HEALTHY
2 tbsp olive oil 1 cup Puy lentils, rinsed and picked over for
2 large onions, sliced any stones
salt and freshly ground black pepper 1 bay leaf
3 garlic cloves, grated juice of 1 lemon
1 tsp cumin small handful of flat-leaf parsley, finely chopped
3 tsp Dukkah spice (optional) small handful of mint leaves, finely chopped
1 cup quick-cooking basmati rice small handful of cilantro, finely chopped
2 cups hot vegetable stock for the slow cooker 7oz (200g) feta cheese, crumbled
1 Preheat the slow cooker, if required. Heat the oil in a large heavy-based saucepan over medium
heat, add the onions, and cook for 8–10 minutes until they just begin to crisp slightly. Add
seasoning, stir in the garlic, cumin, and dukkah spice, if using, and cook for a minute.
2 Add the rice and stir well so all the grains are coated, then transfer everything to the slow cooker.
Pour the stock over the rice and stir in the lentils and bay leaf. Cover with the lid and cook on
auto/low for 2–21⁄2 hours, stirring the rice halfway through. Add the lemon juice and most of the herbs,
remembering to remove the bay leaf. Serve topped with the feta or spoon over a tomato-based sauce
or plain yogurt. Sprinkle over the remaining fresh herbs to garnish.
1 Put the lentils and bay leaf in a heavy-based saucepan and pour in the stock. Season with salt and
pepper, then bring to a boil, reduce the heat to a simmer, cover with the lid, and cook for about
20 minutes (depending on the package’s instructions). Remove the lid and cook for a further 10 minutes
or so until the lentils are beginning to soften. Turn off the heat, put the lid back on, and set aside.
2 Put the rice in a separate pan, cover with water so it just skims the top of the rice, and bring to a
boil. Reduce to a simmer and cook gently, partially covered with the lid, for about 10 minutes or
until the rice is cooked through—you may need to top up the hot water if it the rice is becoming dry.
Turn off the heat, cover with the lid, and set aside—the rice will continue to steam.
until they just begin to crisp slightly. Add seasoning, stir in the garlic, cumin, and dukkah spice,
if using, and cook for a minute. Drain the lentils, then add to the rice, stirring well so all the grains
and lentils are coated and everything is heated through. Add the lemon juice and most of the herbs,
remembering to remove the bay leaf. Serve topped with the feta or spoon over a tomato-based sauce
or plain yogurt. Sprinkle over the remaining fresh herbs to garnish.
This light and delicately flavored pilaf requires gentle cooking,

with fresh, fragrant ingredients added just before serving.
It makes a perfect summer dish—just right for outdoor dining.
Coconut, mango, and lime pilaf

SERVES 4–6
3
1 tbsp olive oil ⁄4 cup dried unsweetened coconut flakes
3 garlic cloves, finely chopped (1 quart for the traditional method)
2 red chilies, finely chopped 1 mango, pitted, peeled, and chopped into
grated zest of 1 lime and juice of 2 limes bite-sized pieces
pinch of ground allspice small bunch of cilantro, leaves roughly chopped
13⁄4 cups quick-cooking basmati rice
the onion, and cook on low heat for 3–4 minutes until soft. Season with salt and pepper, stir in
the garlic, chilies, lime zest, and allspice, and cook for a further 2 minutes.
2 Stir in the rice, turning it until the grains are thoroughly coated, then stir in half the lime juice
and the coconut. Pour in the stock, season again, and bring to a boil.
3 Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 2–3 hours
or until the rice is tender and the liquid has all been absorbed. Stir in the mango and cilantro
and add the remaining lime juice. Serve with a crisp green salad.
1 Heat the oil in a large Dutch oven over medium heat, add the onion, and cook on low heat for
3–4 minutes until soft. Season with salt and pepper, stir in the garlic, chilies, lime zest, and
allspice, and cook for a further 2 minutes.
2 Stir in the rice, turning it until the grains are thoroughly coated, then stir in half the lime juice
and the coconut. Pour in the stock, season again, and bring to a simmer. Partially cover with the
lid and leave to cook for 30–40 minutes, stirring occasionally, and topping up with hot stock if needed.
Stir in the mango and cilantro and add the remaining lime juice. Serve with a crisp green salad.
This Spanish recipe of saffron-flavored rice with chicken, shrimp,

mussels, and chorizo is named after the paellera in which it is
traditionally cooked. It remains a firm favorite across the world.
Paella
3 tbsp olive oil 2 large pinches of saffron threads, soaked in

1
14oz (400g) skinless boneless chicken thighs, ⁄2 cup hot water for 10 minutes
cut into bite-sized pieces 14oz (400g) can chopped tomatoes
salt and freshly ground black pepper 41⁄2oz (125g) French beans, cut into 1⁄2in (1cm) slices
51⁄2oz (150g) dried chorizo, sliced 10oz (300g) small mussels, scrubbed and debearded
1 large onion, diced (discard any that do not close when tapped)
1 large red bell pepper, seeded and sliced 10oz (300g) raw, unpeeled large shrimp,
2 cups paella rice or other short-grain rice deveined and legs removed
3 garlic cloves, finely chopped 1–2 tbsp chopped flat-leaf parsley

AUTO/LOW 2 HRS, THEN HIGH 40 MINS
1 Preheat the slow cooker, if required. Heat the oil in a wide heavy-based frying pan over medium
heat, add the chicken and seasoning, and cook for 10–12 minutes until browned all over. Remove
and set aside. Cook the chorizo for 1–2 minutes on each side until browned. Also remove and set aside.
Add the onion and red bell pepper to the pan and cook for 5–7 minutes until soft. Add the rice and stir,
so all the grains are coated, and cook for 2–3 minutes. Transfer the rice to the slow cooker, add the
chicken and chorizo, then add the garlic, saffron with its soaking liquid, and seasoning. Push the chicken
down into the rice, add the tomatoes, and pour over 1 cup water or just enough to cover.
2 Cover with the lid and cook on auto/low for 2 hours, adding the beans after 1 hour of cooking. Then
turn the slow cooker to high, pour in 1⁄2 cup boiling water, add the mussels and shrimp, and continue
cooking for 40 minutes. Remove the lid, cover with a dish towel, and let it stand for 5 minutes. Discard
any mussels that haven’t opened. Garnish with the parsley and serve.
1 Heat the oil in a wide heavy-based frying pan over medium heat, add the chicken and seasoning,
and cook for 10–12 minutes until browned all over. Remove and set aside. Cook the chorizo for
1–2 minutes on each side until browned. Also remove and set aside. Add the onion and red bell pepper
to the pan and cook for 5–7 minutes until soft. Add the rice and stir, so all the grains are coated, and
cook for 2–3 minutes. Stir in 3 cups water, then the garlic, saffron with its soaking liquid, and plenty of
salt and pepper. Push the chicken pieces down into the rice. Scatter the chorizo slices over, followed by
the tomatoes and beans, and bring to a boil.
2 Simmer on low heat, uncovered, for about 30 minutes until all the liquid has evaporated and
the rice is al dente. Do not stir or the rice will become sticky. If the rice is undercooked or starts
to stick to the pan, add a little more hot water and simmer for a few minutes longer. Add the mussels
and shrimp to the pan for the last 15 minutes of cooking, cover, and cook until the mussels open and
the shrimp turn pink. Remove from the heat and discard any mussels that have not opened. Cover
with a dish towel and let it stand for 5 minutes. Garnish with the parsley and serve.
Vary this colorful dish to suit your mood or your pantry—use chili
powder instead of paprika, or carrots instead of peas. Stir in herbs,
such as parsley or cilantro, at the end.
Arroz con pollo

SERVES 4 HEALTHY
2 tbsp olive oil 1 tsp dried oregano

8 chicken thighs with bones in 1 cup long-grain rice
1 Spanish onion or large onion, finely sliced pinch of saffron threads, soaked in 1⁄2 cup hot
1 green bell pepper, seeded and chopped water for 10 minutes
1 red bell pepper, seeded and chopped 11⁄2 cups hot chicken stock for the slow cooker
1 tsp smoked paprika 2 tbsp tomato paste
1 bay leaf juice of 1⁄2 lemon
7oz (200g) can chopped tomatoes salt and freshly ground black pepper
1 tsp thyme leaves 1 cup frozen peas
1 Preheat the slow cooker, if required. Heat half the oil in a large Dutch oven over high heat, add the
chicken thighs (in batches, if necessary), and cook for about 15 minutes until browned all over.
2 Add the remaining oil, reduce the heat, and cook the onion for 4–5 minutes until soft. Add the
peppers and garlic and cook for about 5 minutes until they start to soften. Add the paprika, bay
leaf, tomatoes, thyme, and oregano, and stir in the rice. Fry for 1–2 minutes, stirring constantly. Transfer
to the slow cooker and add the saffron with its soaking liquid, stock to cover, tomato paste, lemon juice,
and salt and pepper.
3 Add the chicken thighs, pushing them down into the rice, cover with the lid, and cook on auto/low
for 3–31⁄2 hours. Add the peas for the last 10 minutes of cooking. Remove the bay leaf and serve hot.
1 Preheat the oven to 350°F (180°C). Heat half the oil in a large Dutch oven over high heat, add the
chicken thighs (in batches, if necessary), and cook for about 15 minutes until browned all over.
2 Add the remaining oil, reduce the heat, and cook the onion for 4–5 minutes until soft. Add the
peppers and garlic and cook for about 5 minutes until they start to soften. Add the paprika, bay leaf,
tomatoes, thyme, and oregano, and stir in the rice. Fry for 1–2 minutes, stirring constantly. Add the saffron
with its soaking liquid, stock, tomato paste, lemon juice, and salt and pepper.
3 Return the chicken thighs to the pot, pushing them down into the rice, cover with the lid, and put
in the oven for 15 minutes. Add the peas and return to the oven for a further 10 minutes, or until
the rice is tender and has absorbed the cooking liquid. Remove the bay leaf and serve hot.
Sweet squash combines with salty pecorino in this delicious,

creamy risotto. For vegetarian fare, you could omit the sausage.
Use Parmesan cheese rather than the pecorino if it’s easier to find.
Squash, sausage,
and pecorino risotto
SERVES 4–6

2 tbsp butter 1 butternut squash, peeled, seeded,
1 large onion, finely chopped and chopped into 1⁄2in (1cm) cubes
salt and freshly ground black pepper 1 cup arborio rice or carnaroli rice
3 garlic cloves, finely chopped about 2 cups hot chicken stock,
2–3 sprigs of thyme for both methods
14oz (400g) fresh pork sausages, skinned 11⁄2 cups pecorino cheese, grated
1 Preheat the slow cooker, if required. Heat the oil and butter in a large Dutch oven, add the onion,
and cook for 3–4 minutes until soft. Season with salt and pepper and stir in the garlic and thyme.
Add the sausage meat and cook for 3–5 minutes until no longer pink, mashing them with the back
of a wooden spoon to break it up. Add the wine and cook for a couple more minutes, then stir in the
squash and combine so everything is coated.
2 Stir in the rice and turn it in the juices so all the grains are coated, and cook for a few seconds.
Transfer everything to the slow cooker and pour in the stock so it just covers the contents. Cover
with the lid and cook on auto/low for 11⁄2–2 hours. You may need to stir it halfway through. Stir in the
pecorino (removing the thyme at the same time), taste, and add some pepper if needed. Serve with a
crisp green salad.
1 Heat the oil and butter in a large Dutch oven, add the onion, and cook for 3–4 minutes until soft.
Season with salt and pepper and stir in the garlic and thyme.
2 Add the sausage meat and cook for 3–5 minutes until no longer pink, mashing them with the back
of a wooden spoon to break it up. Add the wine and cook for a couple more minutes, then stir in
the squash and combine so everything is coated. Cook on low heat for 5–10 minutes for the squash
to soften slightly.
3 Stir in the rice and turn it in the juices so all the grains are coated, and cook for a few seconds.
Increase the heat, add a ladleful of the hot stock at a time (keeping the rest simmering in a
saucepan) and stir, cooking, until it has been absorbed. Continue doing this for 30–35 minutes until
the rice is cooked to al dente and is creamy. You may not need all the stock or you may need a little
more. Stir in the pecorino (removing the thyme at the same time), taste, and add some pepper if
needed. Serve with a crisp green salad.
Creamy and light, this is a perfect dinner for vegetarians,

although you could stir in some pancetta, for something a
little more substantial, and fresh herbs at the end of cooking.
Artichoke risotto
SERVES 4
1 tbsp olive oil about 21⁄2 cups hot chicken stock

2 tbsp butter for the slow cooker (about 31⁄2 cups
1 onion, finely chopped for the traditional method)
salt and freshly ground black pepper 2 x 10oz (280g) jars antipasti artichokes,
3 garlic cloves, finely chopped drained and large ones halved
11⁄2 cups arborio rice or carnaroli rice 1/4 cup Parmesan cheese, grated, plus
1 cup white wine extra to serve
in the slow cooker PREP 20 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 1–1¼ HRS
1 Preheat the slow cooker, if required. Heat the oil and half the butter in a large heavy-based
saucepan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with
salt and pepper, stir in the garlic, and cook for about a minute.
2 Stir in the rice and turn it in the oily butter so all the grains are coated, and cook for a few
seconds. Increase the heat, add the wine, and let it bubble for 1–2 minutes or until it has been
absorbed. Then pour in the stock, bring to a boil, and transfer everything to the slow cooker. Add the
artichokes, cover with the lid, and cook on auto/low for 1–11⁄4 hours.
3 Stir in the remaining butter and Parmesan cheese, taste, and season, if needed. Serve with more
Parmesan and some lightly dressed wild arugula and tomato salad on the side.
1 Heat the oil and half the butter in a large heavy-based saucepan over medium heat, add the
onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir in the garlic, and cook
for about a minute.
2 Stir in the rice and turn it in the oily butter so all the grains are coated, and cook for a few seconds.
Increase the heat, add the wine, and let it bubble for 1–2 minutes or until it has been absorbed.
Then add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan) and stir,
cooking, until it has been absorbed. Continue doing this for 30–35 minutes until the rice is cooked to
al dente and is creamy. You may not need all the stock or you may need a little more.
3 Add the artichokes to the risotto for the last 10 minutes of cooking and carefully stir them in. Dot
with the remaining butter and stir it in together with the Parmesan cheese, taste, and season, if
needed. Serve with more Parmesan and some lightly dressed wild arugula and tomato salad on the side.
You can serve this nutty, gingery pilaf on its own or with grilled
lamb or fish. Grated ginger freezes well, so wrap small quantities
in plastic wrap and you’ll always have some on hand.
Cashew and zucchini rice

SERVES 4 HEALTHY
1–2 tbsp olive oil pinch of cayenne pepper

1 onion, finely chopped 1 cup quick-cooking basmati rice
4in (10cm) piece of fresh ginger, peeled (about 3 cups for the traditional method)
1
and grated ⁄4 cup cashew nuts, roughly chopped
4 zucchini, sliced into quarters lengthwise bunch of scallions, green part only, thinly sliced
and chopped into bite-sized pieces bunch of cilantro, leaves only, chopped
1 tbsp cider vinegar
in the slow cooker PREP 15 MINS COOK 10 MINS PRECOOKING; HIGH 2–2½ HRS
1 Preheat the slow cooker, if required. Heat 1 tablespoon of oil in a large Dutch oven over medium
heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, increase
the heat, and stir in the ginger and zucchini. Cook for 2–5 minutes until the zucchini is lightly golden
(adding more oil, if necessary), and then add the garlic and cook for a further 3 minutes.
2 Increase the heat, add the vinegar, and let it cook for a minute, then stir in the cayenne pepper
and rice. Add a little stock and turn it so all the grains are coated. Transfer to the slow cooker,
pour in enough stock just to cover, then cover with the lid, and cook on high for 2–2½ hours, stirring
halfway through.
3 Stir in the cashew nuts, scallions, and half the cilantro, taste, and season as needed. Sprinkle with
the remaining cilantro to serve.
1 Heat 1 tablespoon of oil in a large Dutch oven over medium heat, add the onion, and cook for
3–4 minutes until soft. Season with salt and pepper, increase the heat, and stir in the ginger and
zucchini. Cook for 2–5 minutes until the zucchini is lightly golden (adding more oil, if necessary), and
then add the garlic and cook for a further 3 minutes.
2 Increase the heat, add the vinegar, and let it cook for a minute, then stir in the cayenne pepper and
rice. Add a little stock and turn it so all the grains are coated. Bring to a boil, add enough stock to
cover, cover with a lid, and simmer gently for about 20 minutes or until the rice is tender. Top it up with
more stock when needed.
3 Stir in the cashew nuts, scallions, and half the cilantro, taste, and season as needed. Sprinkle with
the remaining cilantro to serve.
Taleggio is a mellow Italian cheese with a slight tang that melts

into the rice, making it deliciously creamy. Pair it with asparagus
when in season, or try broccoli or peas when not available.
Asparagus and Taleggio risotto

SERVES 4

2 tbsp butter 2 cups hot chicken stock for the slow cooker
1 onion, finely chopped (about 3 cups for the traditional method)
3 garlic cloves, finely chopped bunch of asparagus, trimmed
salt and freshly ground black pepper 21⁄2oz (75g) Taleggio cheese, roughly sliced
11⁄2 cups arborio rice or carnaroli rice
in the slow cooker PREP 20 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 1–1¼ HRS
1 Preheat the slow cooker, if required. Heat the oil and butter in a large heavy-based saucepan over
medium heat, add the onion, and cook for 3–4 minutes until soft, then stir in the garlic and cook
for a further minute. Season with salt and pepper.
Then pour in the stock and bring to a boil. Transfer everything to the slow cooker, cover with the lid,
and cook on auto/low for 1–11⁄4 hours.
3 Meanwhile, add the asparagus to a pan of boiling salted water and cook for 4–6 minutes, then
drain, slice each spear into three and add to the rice along with the Taleggio cheese. Taste and
season, if needed, and serve with a tomato and red onion salad.
1 Heat the oil and butter in a large heavy-based saucepan over medium heat, add the onion, and
cook for 3–4 minutes until soft, then stir in the garlic and cook for a further minute. Season
with salt and pepper.
Then add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan) and stir,
cooking, until it has been absorbed. Continue doing this for 30–40 minutes until the rice is cooked
to al dente and is creamy. You may not need all the stock or you may need a little more.
3 Meanwhile, add the asparagus to a pan of boiling salted water and cook for 4–6 minutes, then
drain, slice each spear into three and add to the rice along with the Taleggio cheese. Taste and
season, if needed, and serve with a tomato and red onion salad.
This is a rich seafood rice dish with lots of flavor. For even more
variety, add a handful of shrimp and clams toward the end of
the cooking time, together with the mussels.
Risotto with mussels

SERVES 4–6
2 tbsp butter (about 3 cups for the traditional method)
1 onion, finely chopped 2lb (900g) mussels, scrubbed and debearded
salt and freshly ground black pepper (discard any that do not close when tapped)
3 garlic cloves, finely chopped bunch of flat-leaf parsley, finely chopped
pinch of chile flakes few sprigs of dill, finely chopped
1 fennel bulb, trimmed and finely chopped juice of 1 lemon, to serve (optional)
11⁄2 cups arborio rice or carnaroli rice
1
⁄2 cup white wine
in the slow cooker PREP 20 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 1 HR
1 Preheat the slow cooker, if required. Heat the oil and butter in a large heavy-based saucepan over
stir in the garlic and chile flakes, and cook for 1 minute.
2 Add the fennel and cook for about 5 minutes until soft, then stir in the rice, turning well so the
grains are coated. Increase the heat, add the wine, and let it bubble for 1–2 minutes until it has
been absorbed. Then add the hot stock and bring to a boil.
3 Transfer everything to the slow cooker, season, and cover with the lid. Cook on auto/low for
1 hour or until the rice is cooked and the liquid has been absorbed. Add the mussels for the last
10 minutes of cooking, then stir in the parsley and dill, and add a squeeze of lemon juice, if using.
Taste and season with some pepper if needed. Serve immediately, discarding any mussels that
haven’t opened when cooked.
1 Heat the oil and butter in a large heavy-based saucepan over medium heat, add the onion, and
cook for 3–4 minutes until soft. Season with salt and pepper, stir in the garlic and chile flakes,
and cook for 1 minute.
2 Add the fennel and cook for about 5 minutes until soft, then stir in the rice, turning well so the
grains are coated. Increase the heat, add the wine, and let it bubble for 1–2 minutes until it has
been absorbed. Then add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan)
and stir, cooking, until it has been absorbed. Continue doing this for 30–40 minutes or until the rice is
cooked to al dente and is creamy. You may not need all the stock or you may need a little more.
3 Stir in the mussels, cover with the lid, and leave for a few minutes until all the mussels have
opened (discard any that do not open). Stir in the parsley and dill, and add a squeeze of lemon
juice, if using. Taste and season with some pepper if needed. Serve immediately.
For a successful risotto, keep checking the rice—it should be

creamy but still have some bite. Stirring risotto rice releases
starch from its grains, giving it its smooth texture.
Shrimp risotto
SERVES 6 HEALTHY
1 1
⁄3 cup olive oil ⁄4 cup dry white wine
about 1lb (500g) small or medium raw shrimp 2 cups hot fish or chicken stock for the slow cooker
small bunch of flat-leaf parsley, leaves chopped 1 onion, finely chopped
salt and freshly ground black pepper 2 cups arborio rice or carnaroli rice
1 Preheat the slow cooker, if required. Heat a third of the oil in a large heavy-based skillet over medium
heat, add the shrimp, garlic, parsley, and salt and pepper, and cook for 1–2 minutes, stirring, until
the shrimp turn pink. Pour in the wine and stir thoroughly. Transfer the shrimp to a bowl, set aside,
and when cool, cover and chill. Simmer the liquid in the pan for 2–3 minutes until reduced by three-
quarters. Add the stock, bring to a boil, and then reduce to a simmer.
2 Heat half the remaining oil in a second heavy-based skillet over medium heat, add the onion, and
cook for 3–4 minutes until soft. Add the rice and stir until all the grains are coated with oil. Transfer
to the slow cooker and pour in the simmering liquid or just enough to cover the rice. Cover with the lid
and cook on auto/low for 2–3 hours or until the rice is cooked to al dente, giving it a stir halfway through.
About an hour before the end of the cooking time, stir in the cooked shrimp and the remaining olive oil.
Taste and add seasoning if needed (you may not need much salt). Spoon the risotto into warmed bowls
and serve immediately.
1 Heat a third of the oil in a large heavy-based saucepan over medium heat, add the shrimp, garlic,
parsley, and salt and pepper, and cook for 1–2 minutes, stirring, until the shrimp turn pink. Pour in
the wine and stir thoroughly. Transfer the shrimp to a bowl and set aside. Simmer the liquid in the pan
for 2–3 minutes until reduced by three-quarters. Add the stock and 1 cup water and bring to a boil, then
reduce to a simmer.
2 Heat half the remaining oil in a second heavy-based saucepan over medium heat, add the onion,
and cook for 3–4 minutes until soft. Add the rice and stir until all the grains are coated with oil.
Then add a ladleful of the hot stock at a time, stirring constantly, until all the liquid is absorbed.
Continue doing this for 30–40 minutes until the rice is cooked to al dente and creamy.
3 At the end of the cooking time, stir in the shrimp and the remaining olive oil and cook until pink.
Taste and add seasoning if needed (you may not need much salt). Spoon the risotto into warmed
bowls and serve immediately.
In this dish, the rice is cooked first and then is gently steamed in
the spiced vegetable mixture. Adjust the vegetable list according
to what is in your refrigerator, adding more or less as you wish.
Vegetable biryani
SERVES 6 HEALTHY
11⁄2 cups basmati rice 1

⁄2 cup frozen peas
1 large carrot, peeled and sliced 1 tsp ground turmeric
2 potatoes, peeled and chopped into small pieces 1 tsp mild chili powder
1
⁄2 cauliflower, chopped into small florets 2 tsp ground coriander
3 tbsp vegetable oil 2 tsp mild curry paste
1 red onion, chopped 1 tsp cumin seeds
3
1 red bell pepper, seeded and chopped ⁄4 cup hot vegetable stock, for both methods
1 green bell pepper, seeded and chopped 60g (2oz) cashew nuts, lightly toasted
1 zucchini, chopped
1 Preheat the slow cooker, if required. In a pan of simmering water, cook the rice for 10 minutes or
until just tender. Drain and set aside. Cook the carrot and potatoes in a pan of boiling water for
about 5 minutes until almost tender. Then add the cauliflower and cook for a further 6–8 minutes
until all the vegetables are tender. Drain and set aside.
2 Heat the oil in a large heavy-based saucepan over medium heat, add the onion, and cook for 4–5
minutes until soft. Add the red and green bell peppers and the zucchini, and cook for 5 minutes,
stirring occasionally. Add the boiled vegetables and frozen peas, then stir in the turmeric, chili powder,
coriander, curry paste, and cumin seeds. Cook for a further 5 minutes, then transfer half the rice to the
slow cooker and top with the vegetable mixture. Pour over the stock and top with the remaining rice.
Cover with the lid and cook on auto/low for 2–3 hours, stirring halfway through. Scatter over the cashews
and serve with naan bread, mango chutney, lime pickle, or raita.
1 Preheat the oven to 350°F (180°C). In a pan of simmering water, cook the rice for 10 minutes or until
just tender. Drain and set aside. Cook the carrot and potatoes in a pan of boiling water for about
5 minutes until almost tender. Then add the cauliflower and cook for a further 6–8 minutes until all the
vegetables are tender. Drain and set aside.
2 Heat the oil in a large heavy-based saucepan over medium heat, add the onion, and cook for 4–5
minutes until soft. Add the red and green bell peppers and the zucchini, and cook for 5 minutes,
stirring occasionally. Add the boiled vegetables and frozen peas, then stir in the turmeric, chili powder,
coriander, curry paste, and cumin seeds. Cook for a further 5 minutes, then stir in the stock.
3 Spoon half the rice into an ovenproof dish and top with the vegetable mixture. Top with the
remaining rice, cover with foil, and bake for about 30 minutes until hot. Scatter over the cashews
and serve with naan bread, mango chutney, lime pickle, or raita.
In this Caribbean dish, the “peas” are known as gungo peas in

Jamaica and pigeon peas in Trinidad. It would be particularly good
served with grilled or roasted meat and poultry or fried fish.
Rice and peas

SERVES 4 HEALTHY
14oz (400g) can gungo peas or black-eyed peas, 1 green bell pepper, seeded and chopped
2
drained and rinsed ⁄3 cup long-grain rice
14oz (400ml) can coconut milk salt and freshly ground black pepper
1 large onion, finely chopped chili powder, to serve
1 Preheat the slow cooker, if required. Put the peas, coconut milk, onion, green bell pepper, and rice
in the slow cooker. Season with salt and pepper. Cover with the lid and cook on auto/low for
2–3 hours. Serve garnished with chili powder.
1 Put the peas, coconut milk, onion, and bell pepper in a large heavy-based saucepan, and simmer
over low heat for 5 minutes. Stir in the rice and season with salt and pepper. Cover with the lid and
cook for 35 minutes, or until the rice is tender, stirring occasionally. Serve garnished with chili powder.
Traditional flavorings of coconut and kaffir lime leaves are used in

this popular Asian dish. It’s an easy dish to put together as most
of the ingredients will be in the pantry or fridge.
Thai coconut rice

SERVES 4–6
2 tbsp olive oil 13⁄4 cups Thai jasmine rice

2 tbsp butter 1 tsp salt
1 red chile, seeded and chopped 14oz (400ml) can coconut milk
2 shallots, finely chopped large pinch of shredded kaffir lime leaves
1
⁄4 cup Thai red curry paste 2 scallions, trimmed and thinly sliced
grated zest of 1 lime 1 tsp chopped cilantro leaves
1 tsp chopped cilantro stems
1 Preheat the slow cooker, if required. Heat the oil and butter in a large heavy-based skillet over
low heat, add the chile and shallots, and cook, stirring, for about 5 minutes until it starts to turn
golden. Stir in the curry paste and cook for 30 seconds. Add the lime zest, cilantro stems, rice, and
salt, and stir until the grains of rice are coated in the curry paste.
2 Transfer everything to the slow cooker, then pour in the coconut milk and 1 cup water. Scatter
in the lime leaves, cover with the lid, and cook on auto/low for 21⁄2–3 hours. Stir the rice
halfway through.
3 When ready to serve, stir in the scallions and sprinkle the cilantro leaves over. Serve on its own
or with some soy-marinated roasted fish or stir-fried chicken.
1 Heat the oil and butter in a large heavy-based skillet over low heat, add the chile and shallots,
and cook, stirring, for about 5 minutes until it starts to turn golden. Stir in the curry paste and
cook for 30 seconds. Add the lime zest, cilantro stems, rice, and salt, and stir until the grains of rice
are coated in the curry paste.
2 Pour in the coconut milk and 13⁄4 cups water and stir well. Bring to simmering point over medium
heat, stirring occasionally, so the rice doesn’t stick. Scatter in the lime leaves and simmer,
uncovered, for 5 minutes.
3 Give the rice a thorough stir, cover, and leave over a very low heat for 15 minutes or until the rice
is tender. If the liquid has been absorbed but the rice is still not ready, add a little extra hot water.
When ready to serve, stir in the scallions and sprinkle the cilantro leaves over. Serve on its own or with
some soy-marinated roasted fish or stir-fried chicken.
Desserts
330 Desserts
Rich and decadent, these mini cakes are delicious served hot with
some vanilla ice cream. To cook the puddings in one batch, use a
slow cooker that is a minimum of 5 quarts (4.5 liters) in size.
Chocolate and prune

sponge puddings
MAKES 6
1
⁄2 cup butter, at room temperature 1 cup self-rising flour, sifted
1 1
⁄2 cup superfine sugar ⁄4 cup cocoa powder, mixed with 2 tbsp milk
1
2 eggs, beaten ⁄2 cup prunes, pitted and chopped
in the slow cooker PREP 30–40 MINS COOK HIGH 45 MINS
1 Preheat the slow cooker, if required. Grease six 5fl oz (150ml) metal pudding molds. Put the butter
and sugar into a mixing bowl and beat together until creamy and pale. Add the eggs slowly, beating
as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is
thoroughly combined, and stir in the cocoa mixture and prunes.
2 Divide the mixture between the molds and cover each one with a pleated piece of greased
parchment paper and a sheet of foil kept in place with string.
3 Sit the pudding molds in the slow cooker and pour in enough boiling water to come halfway up
the sides of the pudding molds. Cover with the lid and cook on high for 45 minutes. Carefully lift
the molds out of the slow cooker, remove the string, foil, and paper, and turn out onto warmed plates.
Serve hot with ice cream, cream, custard, or chocolate sauce.
traditional method PREP 30–40 MINS COOK 45 MINS
1 Grease six 5fl oz (150ml) metal pudding molds. Put the butter and sugar into a mixing bowl and
beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little
flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combined,
and stir through the cocoa mixture and prunes.
2 Divide the mixture between the molds and cover each one with a pleated piece of greased
parchment paper and a sheet of foil kept in place with string.
3 Sit the molds in a large heavy-based pan and pour in enough boiling water to come halfway
up the sides of the pudding molds. Cover with the lid and leave to simmer gently for about
45 minutes, topping up with more boiling water as and when needed. Carefully lift the molds out
of the pan, remove the string, foil, and paper, and turn out onto warmed plates. Serve hot with ice
cream, cream, custard, or chocolate sauce.
332 Desserts
Also known as Arroz doce, this is a traditional Portuguese dessert.

Use whole milk because it will work far better. The eggs will cook
in the residual heat. Try it sprinkled with ground cinnamon.
Chocolate rice pudding

SERVES 4–6
21⁄2 cups short-grain rice

1 tsp salt
1 quart whole milk
1 tbsp cocoa powder
1 cup superfine sugar
6 egg yolks
1
⁄4 cup grated dark chocolate
in the slow cooker PREP 10 MINS COOK AUTO/LOW 2½–3 HRS
1 Preheat the slow cooker, if required. Put the rice and salt into the slow cooker. Stir in the milk and
cocoa powder, then add sugar, and stir again. Cover with the lid and cook on auto/low for 21⁄2–3
hours. Turn off the slow cooker, beat in the eggs yolks, and leave to sit, unheated, for a few minutes.
2 Divide the rice between individual serving dishes, level the tops, and sprinkle with grated chocolate.
Leave to cool, then serve.
1 Bring 7 cups of water to a boil in a large saucepan. Add the rice and salt and bring back to a boil.
Reduce the heat, cover, and cook for 10 minutes, then drain.
2 Pour the milk into a saucepan and add the cocoa. Bring to a boil, then add the rice. Reduce the heat
and cook, uncovered, for 30 minutes or until the rice is soft. Add the sugar and stir until dissolved,
then remove from the heat, and quickly beat in the egg yolks.
3 Divide the rice between individual serving dishes, level the tops, and sprinkle with grated chocolate.
Leave to cool, then serve.
Desserts 333
This sweet, creamy, and very rich dessert is a popular party dish
in Brazil where it is known as Quindim. It needs to be made ahead
so it has plenty of time to chill in the fridge.
Brazilian baked custards

with coconut
SERVES 4
1
⁄2 cup superfine sugar
4 egg yolks
2 tbsp grated fresh coconut or dried coconut, plus
extra, toasted, to serve
1
⁄4 cup coconut milk
in the slow cooker PREP 15 MINS, PLUS CHILLING COOK AUTO/LOW 1–2 HRS
1 Preheat the slow cooker, if required. Whisk the sugar and egg yolks in a bowl until light and creamy.
Add the grated or dried coconut and coconut milk and stir until evenly combined. Spoon into four
5fl oz (150ml) ramekins and cover each one with foil.
2 Stand the ramekins in the slow cooker, stacking if necessary (but not directly on top of each other),
and pour in enough warm water to come halfway up the sides of the ramekins on the bottom.
3 Cover with the lid and cook on auto/low for 1–2 hours until the custards are set. Carefully lift the
ramekins out of the slow cooker, leave to cool, and then chill for at least 3–4 hours. Serve with the
toasted coconut sprinkled on top.
traditional method PREP 15 MINS, PLUS CHILLING COOK 25–30 MINS
1 Preheat the oven to 350°F (180°C). Whisk the sugar and egg yolks in a bowl until light and creamy.
Add the grated or dried coconut and coconut milk and stir until evenly combined. Spoon into four
5fl oz (150ml) ramekins and cover each one with foil.
2 Stand the ramekins in a roasting pan and pour in enough warm water to come halfway up the
sides of the dishes. Put in the oven for 25–30 minutes until the custards are set. Carefully lift the
dishes out of the pan, leave to cool, and then chill for at least 3–4 hours. Serve with the toasted coconut
sprinkled on top.
334 Desserts
Here is a light citrussy pudding that is best enjoyed with plenty

of custard. You could add a small handful of chopped almonds
to the mixture for added texture.
Lemon sponge pudding

SERVES 4–6
1
grated zest and juice of 2 lemons ⁄4 cup superfine sugar
juice of 1⁄2 large orange 1 tbsp light corn syrup
packed 1⁄4 cup light soft brown sugar 2 eggs
1
⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted
in the slow cooker PREP 30–40 MINS COOK HIGH 2–3 HRS
1 Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice
of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin.
Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together
until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent
any curdling. Then fold in the remaining flour until it is thoroughly combined and stir in the
remaining lemon juice.
2 Pour the mixture into the basin and cover with a pleated piece of greased parchment paper and a
sheet of foil. Secure with string, looping it around the basin to form a handle.
3 Sit the pudding in the slow cooker and pour in enough boiling water to come halfway up the side
of the basin. Cover with the lid and cook on high for 2–3 hours. Carefully lift the basin out of the
slow cooker, remove the string, foil, and paper, and turn the pudding out onto a plate. Serve piping hot
with custard or cream.
1
1
Grease a 3 ⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and
brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup
into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs
slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining
flour until it is thoroughly combined, and stir in the remaining lemon juice.
2 Pour the mixture into the basin and cover with a pleated piece of greased parchment paper and a
sheet of foil. Secure with string, looping it around the basin to form a handle.
3 Sit the pudding bowl in a large heavy-based pan and pour in enough boiling water to come halfway
up the side of the basin. Cover with the lid and leave to simmer gently for about 11⁄2 hours, topping
up with more boiling water as and when needed. Carefully lift the basin out of the pan, remove the
string, foil, and paper, and turn the pudding out onto a plate. Serve piping hot with custard or cream.
336 Desserts
Steamed puddings do not have to be stodgy—this light version is

a case in point and it’s full of dried fruit and spices. For something
a little simpler, use golden raisins in place of the mixed dried fruit.
Mixed fruit pudding

1
⁄2 cup butter, at room temperature pinch of ground cinnamon
1
⁄4 cup superfine sugar pinch of pie spice
2 eggs, lightly beaten 1 tbsp milk
3
⁄4 cup self-rising flour, sifted 1–2 tbsp honey or golden syrup
about 3⁄4 cup mixed dried fruit
1 Preheat the slow cooker, if required, and lightly grease a 2 cup pudding basin. Put the butter and
sugar in a standing mixer and beat until pale and creamy, or use a hand-held electric mixer.
2 Add the eggs, a little at a time, with a little of the flour, beating gently as you go. Then add the
remaining flour together with the fruit and spices and beat lightly. Finally, add the milk and stir
until everything is combined.
3 Put 1–2 tablespoons of the honey (depending on how sweet you like it) in the bottom of the pudding
basin, then spoon the mixture into the basin. Cover with a pleated piece of parchment paper and a
sheet of foil. Secure with string, looping it around the basin to form a handle. Sit the pudding basin in
the slow cooker and pour in enough boiling water to come halfway up the sides of the basin. Cover with
the lid and cook on high for 3–4 hours. Carefully remove the basin from the slow cooker, remove the
string, foil, and paper, and turn the pudding out onto a plate. Serve with ice cream or custard.
1 Lightly grease a 2 cup pudding basin. Put the butter and sugar in a standing mixer and beat until
pale and creamy, or use a hand-held electric mixer.
2 Add the eggs, a little at a time, with a little of the flour, beating gently as you go. Then add the
remaining flour together with the fruit and spices and beat lightly. Finally, add the milk and stir
until everything is combined.
3 Put 1–2 tablespoons of the honey (depending on how sweet you like it) in the bottom of the
pudding basin, then spoon the mixture into the basin. Cover with a pleated piece of parchment
paper and a sheet of foil. Secure with string, looping it around the basin to form a handle. Sit the
pudding basin in a large heavy-based saucepan and pour in enough boiling water to come halfway
up the side of the basin. Cover with the lid and simmer gently for about 11⁄2 hours, topping up with
more boiling water if needed. Carefully remove the basin from the pan, remove the string, foil, and
paper, and turn the pudding out onto a plate. Serve with ice cream or custard.
Desserts 337
For an even richer experience, consider using flavored mint, ginger,

or coffee chocolate. To cook the mousses in one batch, use a slow
cooker that is a minimum of 5 quarts (4.5 liters) in size.
Chocolate mousses
MAKES 6
2 eggs 31⁄2oz (100g) dark chocolate (70 percent

3 egg yolks cocoa solids), broken into pieces
1
⁄2 cup superfine sugar 1 cup heavy cream

PLUS CHILLING AUTO/LOW 2½–3 HRS
1 Preheat the slow cooker, if required, and grease six 31⁄2fl oz (100ml) ramekins or metal pudding
basins. Put the eggs, egg yolks, and sugar in a mixing bowl and whisk until creamy. Set aside.
2 Put the chocolate in a heatproof bowl and sit it over a pan of barely simmering water. Stir
occasionally until melted, remove from the heat, and set aside. Heat the cream in a pan so it
is warm, but do not boil, then slowly add the egg mixture, whisking as you go. Stir in the chocolate
until it is very well combined.
3 Pour the mixture into the prepared ramekins or basins and cover each one with foil. Pour 11⁄4in
(3cm) hot water into the slow cooker and carefully place the mousses in the slow cooker, stacking
them, if necessary, to fit (but not sitting directly on top of each other). Cover with the lid and cook on
auto/low for 21⁄2–3 hours; they should still have a wobble in them when they are ready. Remove the
ramekins or basins from the slow cooker and leave to cool, then transfer to the refrigerator for a couple
of hours to chill. Turn out each mousse onto a bowl and serve with ice cream or shortbread cookies.
1 Preheat the oven to 325°F (160°C) and grease six 31⁄2fl oz (100ml) ramekins or metal pudding
basins. Put the eggs, egg yolks, and sugar in a mixing bowl and whisk until creamy. Set aside.
2 Put the chocolate in a heatproof bowl and sit it over a pan of barely simmering water. Stir
occasionally until melted, remove from the heat, and set aside. Heat the cream in a pan so it
is warm, but do not boil, then slowly add the egg mixture, whisking as you go. Stir in the chocolate
until it is very well combined.
3 Pour the mixture into the prepared ramekins or basins, then sit them in a roasting pan and
carefully pour hot water into the pan so it comes halfway up the sides of the ramekins. Sit
in the oven and cook for 15–20 minutes; they should still have a wobble in them when they are
ready. Remove from the oven and leave to cool, then transfer to the refrigerator for a couple of
hours to chill. Turn out each mousse onto a bowl and serve with ice cream or shortbread cookies.
338 Desserts
This is a delicious classic infused with the taste of vanilla. In this

recipe, the seeds are discarded, but for something more aromatic,
seed the pod and add the seeds to the milk at the same time.
Classic crème caramel

MAKES 6
2 cups whole milk 2 whole eggs

1 vanilla pod, split lengthwise and seeded 4 egg yolks
1 cup superfine sugar

PLUS INFUSING AND CHILLING AUTO/LOW 3–4 HRS
1 Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod,
and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for
20 minutes. This is to give the vanilla pod time to infuse the milk while it cools.
2 Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly
bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then
boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml)
ramekins, or use larger ones if making fewer crème caramels.
3 Put the remaining sugar with the eggs and egg yolks into a bowl and whisk until well combined
and the sugar has dissolved. Discard the vanilla pod and pour the cooled milk into the egg mixture,
then briefly whisk again and pour through a sieve into the ramekins. Cover each ramekin with foil and
sit them in the slow cooker. Pour in enough boiling water to come halfway up the sides of the ramekins.
Cover with the lid and cook on low for 3–4 hours. Lift the slow cooker dish out and leave them to cool in
it, then remove the ramekins and chill them overnight in the fridge. Turn out to serve.
traditional method PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 1½ HRS
1 Preheat the oven to 300°F (150°C). Pour the milk into a heavy-based pan, add the vanilla pod, and
very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20
minutes. This is to give the vanilla pod time to infuse the milk while it cools.
2 Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly
bring to a boil, swirling it around the pan occasionally to ensure the sugar has dissolved, then boil
for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml)
ramekins, or use larger ones if making fewer crème caramels.
3 Put the remaining sugar with the eggs and egg yolks into a bowl and whisk until well combined and
the sugar has dissolved. Discard the vanilla pod and pour the cooled milk into the egg mixture, then
briefly whisk again and pour through a sieve into the ramekins. Sit the ramekins in a deep ovenproof dish,
pour in boiling water to come two-thirds of the way up the sides of the ramekins, and cook for 1 hour.
Remove the dish from the oven, leaving the ramekins in the hot water for 30 minutes to continue
setting. Then leave to cool and chill overnight in the fridge. Turn out to serve.
340 Desserts
Careful cooking at a low temperature will produce a pudding with

a smooth, velvety texture—a perfect use for leftover white bread.
For extra decadence, you could use brioche or croissants.
Bread and butter pudding

SERVES 4
3
2 tbsp butter, plus extra to grease ⁄4 cup heavy cream
1
5–6 slices of day-old bread, crusts removed, ⁄4 cup superfine sugar
about 6oz (175g) weight total 1 tsp pure vanilla extract
1 1
⁄2 cup raisins ⁄4 cup apricot jam
3 eggs 2–3 tsp lemon juice
11⁄4 cups whole milk
in the slow cooker PREP 15 MINS, PLUS SOAKING COOK AUTO/LOW 4–5 HRS
1 Lightly grease an ovenproof dish with a little butter (one that will fit in the slow cooker, a soufflé
dish would be good). Spread the remaining butter on the slices of bread. Cut each slice in half
diagonally, then in half again to form 4 triangles.
2 Place the raisins in the bottom of the dish and arrange overlapping slices of bread across the top.
Beat together the eggs, milk, cream, sugar, and vanilla extract in a bowl. Carefully pour the mixture
over the bread, cover with foil, and leave to soak for at least 30 minutes.
3 Preheat the slow cooker, if required. Place the dish in the slow cooker and pour in enough boiling
water to come halfway up the side of the dish. Cover with the lid and cook on auto/low for 4–5
hours or until still slightly moist in the center, but not runny.
4 Meanwhile, put the jam in a small pan with the lemon juice and 1 tablespoon water. Bring to a boil,
then push the melted jam through a fine strainer. Carefully brush or spoon the sieved jam over the
surface of the hot pudding to glaze. Serve with cream or custard.
traditional method PREP 15 MINS, PLUS SOAKING COOK 40 MINS
1 Lightly grease an ovenproof dish with a little butter. Spread the remaining butter on the slices of
bread. Cut each slice in half diagonally, then in half again to form 4 triangles.
2 Place the raisins in the bottom of the dish and arrange overlapping slices of bread across the top.
Beat together the eggs, milk, cream, sugar, and vanilla extract in a bowl. Carefully pour the mixture
over the bread, cover with foil, and leave to soak for at least 30 minutes.
3 Preheat the oven to 350°F (180°C). Place the dish in a deep roasting pan and pour boiling water into
the pan to a depth of 1in (2.5cm). Bake in the oven for 30–40 minutes, until still slightly moist in
the center, but not runny.
4 Meanwhile, put the jam in a small pan with the lemon juice and 1 tablespoon water. Bring to a boil,
then push the melted jam through a fine strainer. Carefully brush or spoon the sieved jam over the
surface of the hot pudding to glaze. Serve with cream or custard.
Desserts 341
Both the rice and the peaches can be prepared one day ahead
and kept covered in the refrigerator. Let the rice come to room
temperature, or warm it in a low oven, before serving.
Creamy rice pudding with peaches

SERVES 4–6
1
⁄2 cup short-grain rice FOR THE PEACHES
31⁄2 cups milk, plus more if needed 4 ripe peaches, peeled, halved, pitted, and
2in (5cm) cinnamon stick cut into wedges
1
1
⁄4 cup superfine sugar ⁄4 cup superfine sugar, plus more if needed
salt 1 cup dry red wine, plus more if needed
in the slow cooker PREP 15–20 MINS, PLUS MACERATING AND STANDING COOK HIGH 3–4 HRS
1 To prepare the peaches, put them in a non-metallic bowl and sprinkle with sugar; they may need
more or less sugar than specified, depending on their sweetness. Pour over enough red wine to
cover the fruit completely. Set a plate on top and leave to macerate in the refrigerator for at least
2 hours and up to 24 hours. Strain the liquid into a saucepan, bring to a boil, and simmer for 2 minutes
until syrupy. Stir it back into the peaches.
2 Preheat the slow cooker, if required. Put the rice, milk, cinnamon stick, sugar, and a pinch of salt
into the slow cooker and stir. Cover with the lid and cook on high for 3–4 hours, giving it a stir
halfway through if needed. Let it stand for 1 hour. Discard the cinnamon stick, ladle into serving bowls,
and serve with the peaches and wine syrup, which can be either warmed or cold.
traditional method PREP 15–20 MINS, PLUS MACERATING AND STANDING COOK 3 HRS
1 To prepare the peaches, put them in a non-metallic bowl and sprinkle with sugar; they may need
more or less sugar than specified, depending on their sweetness. Pour over enough red wine to
cover the fruit completely. Set a plate on top and leave to macerate in the refrigerator for at least
2 hours and up to 24 hours. Strain the liquid into a saucepan, bring to a boil, and simmer for 2 minutes
until syrupy. Stir it back into the peaches.
2 Preheat the oven to 300°F (150°C). Put the rice, milk, cinnamon stick, sugar, and a pinch of salt
into an ovenproof dish and stir. Put it in the oven for 3 hours, uncovered, and stirring gently
every 30 minutes until the pudding is thick and creamy. Cover the dish with foil if it starts to
brown too much.
3 Remove the pudding from the oven. Carefully slip a spoon down the side and stir from the bottom.
Let it stand for 1 hour. Discard the cinnamon stick, ladle into serving bowls, and serve with the
peaches and wine syrup, which can be either warmed or cold.
342 Desserts
You could change the cinnamon in these dumplings for grated

nutmeg or pie spice, and use orange zest instead of lemon for
a slightly sweeter finish.
Apple dumplings
SERVES 4
scant 2 cups self-rising flour, sifted 4 cooking apples, peeled and cored but left whole
1
⁄2 cup vegetable shortening 1 tbsp demerara sugar
1
1 tsp ground cinnamon, plus extra to serve ⁄2 cup golden raisins
grated zest of 1 lemon confectioner’s sugar, to serve
in the slow cooker PREP 20 MINS COOK HIGH 3–4 HRS
1 Preheat the slow cooker, if required. To make the pastry, put the flour, shortening, cinnamon, and
lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of cold water and mix together until it
forms a dough.
2 Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round,
sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of
the pastry with water and bring them together at the top, pinching to secure.
3 Turn the apples over so the sealed side is face down. If you have any pastry left over, you could
fashion leaves and stalks for the dumplings. Loosely wrap foil around each, and seal. Sit the
dumplings in the slow cooker and add boiling water so it is about 1in (2.5cm) deep. Cover with the lid
and cook on high for 3–4 hours. Lift the dumplings out of the slow cooker and remove the foil—be
careful because they will be very hot. Sprinkle the dumplings with confectioner’s sugar and ground
cinnamon and serve with cream, custard, or ice cream.
1 Preheat the oven to 350°F (180°C) and lightly grease a baking sheet. To make the pastry, put the
flour, shortening, cinnamon, and lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of
cold water and mix together until it forms a dough.
2 Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round,
sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of
the pastry with water and bring them together at the top, pinching to secure.
3 Turn the apples over so the sealed side is face down. If you have any pastry left over, you could
fashion leaves and stalks for the dumplings. Sit them on the baking sheet. Cook in the oven for
30–40 minutes until golden. Sprinkle the dumplings with confectioner’s sugar and ground cinnamon
and serve with cream, custard, or ice cream.
344 Desserts
Tapioca is a starchy substance derived from the cassava plant. It

is usually simmered in milk or coconut milk, but here fruit juice
is used, which turns this dish into something far more lively.
Tapioca pudding
SERVES 4–6
1
10oz (300g) can mandarin oranges in natural juice ⁄2 cup plain Greek-style yogurt or lightly
7oz (220g) can pineapple slices in natural juice whipped cream (optional)
13⁄4–2 cups orange juice freshly grated nutmeg or ground
1
⁄2 cup tapioca cinnamon (optional)
1
⁄4 cup superfine sugar, or to taste
in the slow cooker PREP 10 MINS COOK HIGH 1½–2 HRS
1 Preheat the slow cooker, if required. Strain the juice from the oranges and pineapple into a large
measuring cup and add orange juice to equal 13⁄4 cups. Set aside. Chop the pineapple into small
pieces and set aside with the mandarin segments.
2 Put the tapioca in the slow cooker and stir in the juice. Cover with the lid and cook on high for
11⁄2–2 hours until the tapioca “pearls” become translucent and the mixture is thick and glossy.
3 Stir in sugar to taste, then stir the fruit into the pudding and serve hot. Top with a spoonful of
plain yogurt or whipped cream, if desired, and sprinkle with a little nutmeg or cinnamon, if using.
1 Strain the juice from the oranges and pineapple into a large measuring cup and add orange juice
to equal 2 cups. Set aside. Chop the pineapple into small pieces and set aside with the mandarin
segments.
2 Put the tapioca and juice in a heavy-based saucepan over high heat and bring to a boil, stirring.
The liquid will be very cloudy as it comes up to a boil, but will then clear. Boil gently for 30–50
minutes (or as directed on the package), stirring often, and brushing down the side of the pan with
a pastry brush, until the small “pearls” become translucent and the mixture is thick and glossy.
3 Remove the pan from the heat and stir in sugar to taste, then stir the fruit into the pudding and
serve hot. Top with a spoonful of plain yogurt or whipped cream, if desired, and sprinkle with a
little nutmeg or cinnamon, if using.
Desserts 345
This traditional English pudding was originally steamed in a

cloth or shirt sleeve. Here it is cooked as a roll with a layer of
jam running through it. Raspberry jam works particularly well.
Hot jam roll

SERVES 4
2 cups self-rising flour, sifted

1
⁄2 cup shortening
4–5 tbsp jam
in the slow cooker PREP 15 MINS COOK HIGH 3–4 HRS
1 Preheat the slow cooker, if required. Put the flour and shortening into a mixing bowl and add 1⁄2 cup
water. Using a round-bladed knife, mix to a soft, but not wet dough. Add more water, if necessary.
Put the dough onto a floured work surface and roll it out to a rectangle measuring about 7 x 10in
(18 x 25cm), ensuring it is no wider than the dimension of the slow cooker.
2 Gently warm the jam in a small pan, but do not allow it to get too hot or it will burn. Spread
the jam over the pastry, ensuring there is a narrow border of pastry around the edge so the jam
doesn’t ooze out when the pastry is rolled up. Roll it up loosely and wrap in parchment paper and
foil, making a pleat in each to allow for the pudding to expand. Pinch the foil at the edges to secure it
tightly so no moisture can get in. Secure with string, looping it around the pudding to form a handle.
3 Sit the pudding in the slow cooker, seam-side up, and pour in just enough hot water to come halfway
up the side of the pudding, cover with the lid, and cook on high for 3–4 hours. Remove and leave
for 10 minutes, then carefully remove the string, foil, and parchment paper, being careful as it will be
incredibly hot. Serve sliced with custard or cream.
1 Put the flour and shortening into a mixing bowl and add 1⁄2 cup water. Using a round-bladed knife,
mix to a soft, but not wet dough. Add more water, if necessary. Put the dough onto a floured work
surface and roll it out to a rectangle measuring about 7 x 10in (18 x 25cm), ensuring it is no wider than
the dimension of a steaming pan.
2 Gently warm the jam in a small pan, but do not allow it to get too hot or it will burn. Spread
the jam over the pastry, ensuring there is a narrow border of pastry around the edge so the jam
doesn’t ooze out when the pastry is rolled up. Roll it up loosely and wrap in parchment paper and
foil, making a pleat in each to allow for the pudding to expand. Pinch the foil at the edges to secure
it tightly so no moisture can get in.
3 Put the roll in the steaming pan and place it over a pan three-quarters filled with simmering water.
Cover and steam for 11⁄2–2 hours or until firm to the touch. Top up with water if it gets too low. Rest
for 10 minutes then unwrap. Serve sliced with custard or cream.
346 Index
beef carbonnade 170

Index
borscht 81
beef chili mole 262 bouillabaisse 134
beef mulligatawny soup 94 bouquet garni 35
Entries in italics indicate references beef pot roast 278 braising 15
to techniques. beef rendang 225 Brazilian baked custards with
beef stew with Stilton dumplings coconut 333
A 151 Brazilian black bean and pumpkin
acorn squash 20 beef with barley and mushrooms stew 104
adapting recipes 12 110 bread and butter pudding 340
almonds: turkey mole 250 boeuf bourguignon 160 bread crumbs 49
American Brunswick stew 125 braised oxtail with star anise 146 broccoli: zucchini, herb, and lemon
apples: apple dumplings 342 cardamom and ginger beef curry tagine 199
fruity lamb shanks 123 224 browning meat 44
pork Normandy 159 chili con carne 252 Brunswick stew, American 125
apricots: duck with turnips and cumin beef tagine 210 buffalo chicken wings 280
apricots 186 cuts 26 butter beans: artichokes, butter
fiery lamb and chutney tagine 203 Greek stifado 122 beans, and peas 298
arroz con pollo 317 hot and fiery chili with beer 256 squid stew 133
artichokes: artichoke risotto 319 Italian beef braised in red wine 117 butternut squash see squash
artichokes, butter beans, and peas Mexican meatballs 180
298 oxtail soup with nutmeg and star C
lamb with artichokes, fava beans, anise 74 cabbage 23
and dill 152 peppery Tuscan beef 118 coring and shredding 33
Asian beef and bok choy 113 pot au feu 281 duck legs with cabbage, pine nuts,
Asian chicken and shrimp broth Provençal daube of beef 149 and raisins 136
with ginger and cilantro 70 shredded beef in barbecue sauce ham hock with red cabbage 108
asparagus and Taleggio risotto 322 274 poussins with plums and cabbage
autumn game casserole 158 slow-cooked beef 272 286
Spanish stew 107 spicy pork with cabbage and
B Vietnamese beef soup 96 caraway seeds 291
bacon: lentil, mushroom, and bacon beer: beef carbonnade 170 see also red cabbage
soup 85 chicken and beer stew 116 Cajun mixed bean soup 77
New England beans 273 hot and fiery chili with beer 256 cannellini beans: cannellini bean,
Spanish lentils 175 beet 21 garlic and mushroom soup 98
balti lamb curry 239 borscht 81 pistou soup 88
barbecue sauce, shredded beef in belly pork and prunes 178 caramel: classic crème caramel 338
274 belly pork and squash 292 cardamom and ginger beef curry 224
barley, beef with mushrooms and 110 biryani: saffron and lamb 305 carrots 21
beans 18 vegetable 325 pot au feu 281
Cajun mixed bean soup 77 black beans: Brazilian black bean cashew and zucchini rice 320
hot chili and beans 269 and pumpkin stew 104 casseroles (equipment) 10
preparing pulses 36–7 chipotle chicken 267 cassoulets: cassoulet de Toulouse 167
see also navy beans, pinto beans etc spicy black beans and coconut 260 pumpkin and parsnip cassoulet 172
beef 28 black-eyed peas: feijoada 174 cauliflower curry 238
Asian beef and bok choy 113 sausage chili pot 266 celery 23
beef and anchovy stew 145 hoppin’ John 310 celery root 21
beef and greens 142 boeuf bourguignon 160 chicken broth with celery root and
beef brisket and baby onions 293 bok choy, Asian beef and 113 orange 95
beef broth with Parmesan boning poultry 39 cheese: asparagus and Taleggio
dumplings 76 borlotti beans: pistou soup 88 risotto 322
Index 347
chicken en cocotte with Parmesan Spanish stew 107 clams 29

287 Thai green chicken curry 236 pork and clam cataplana 106
Egyptian rice 313 trussing 38 shellfish 91
Parmesan dumplings 76 chickpeas: cauliflower curry 238 cobblers 49
squash, sausage, and pecorino chicken and chickpea pilaf 311 chicken cobbler 177
risotto 318 chickpea curry with cardamom coconut: Brazilian baked custards
Stilton dumplings 151 246 with coconut 333
stuffed lamb, Greek style 120 chickpea, tomato, and herb tagine coconut, mango, and lime pilaf 314
chestnuts, slow-cooked lamb with 219 coconut milk: beef rendang 225
orange and 208 lamb tagine with walnuts and figs cauliflower curry 238
chicken 24 207 prawn laksa 100
American Brunswick stew 125 Middle Eastern chickpea stew 216 rice and peas 326
arroz con pollo 317 Middle Eastern lentils and peppers spicy black beans and coconut 260
Asian chicken and shrimp broth 200 Sri Lankan coconut pumpkin curry
with ginger and cilantro 70 Moroccan harira soup 72 226
buffalo chicken wings 280 Spanish stew 107 Thai coconut rice 327
chicken and beer stew 116 Chilean pork and beans 263 cod 28
chicken and chickpea pilaf 311 chilies: beef chili mole 262 New England chowder 90
chicken and green olive tagine 196 chili con carne 252 salt cod braised with vegetables
chicken and orange tagine 206 ground lamb and squash with 111
chicken, eggplant, and tomato green chilies 258 cooking times, slow cooker 12
tagine 215 hot and fiery chili with beer 256 coq au vin 161
chicken broth with celery root and hot chili and beans 269 corn: Creole fish and corn
orange 95 pinto bean chili 254 stew 270
chicken cobbler 177 shrimp dhansak 242 Jamaican corn stew 126
chicken en cocotte with Parmesan ribs in a chile and ginger tomato spicy turkey and corn 268
287 sauce 285 cranberries: turkey and cranberry
chicken fricassée 165 sausage chili pot 266 casserole 182
chicken in white wine 192 seeding and cutting 35 creamy rice pudding with peaches
chicken jambalaya 264 spicy turkey and corn 268 341
chicken paprika with dumplings turkey mole 250 crème caramel, classic 338
193 chipotle chicken 267 Creole fish and corn stew 270
chicken tikka masala 233 chocolate: chocolate and prune cumin beef tagine 210
chicken with chorizo 119 sponge puddings 330 custards, Brazilian baked, with
chicken with olives and peppers198 chocolate mousses 337 coconut 333
chipotle chicken 267 chocolate rice pudding 332
chunky chicken soup 75 chorizo: chicken with chorizo 119 D
coq au vin 161 feijoada 174 deboning poultry 39
deboning 39 paella 316 deglazing 45
hunter’s chicken stew 114 Spanish lentils 175 dried fruit: mixed fruit pudding 336
jointing 40–41 squid stew 133 dry-roasting spices 35
Karahi chicken 222 chowder, New England 90 duck 24
Malaysian chicken soup 92 chunky chicken soup 75 cassoulet de Toulouse 167
Moroccan chicken baked with chutney: fiery lamb and chutney duck curry 240
spices 202 tagine 203 duck legs with cabbage, pine nuts,
mustard chicken casserole 190 cider: autumn game casserole 158 and raisins 136
paella 316 pork Normandy 159 duck with turnips and apricots 186
pot roast chicken with turnips red cabbage with cider 138 French-style duck and lentils 176
and fennel 284 spicy pork with cabbage and dumplings: apple dumplings 342
sausage and chicken gumbo 257 caraway seeds 291 chicken paprika with dumplings 193
348 Index
dumplings 48 gem squash 20 French braised lamb 148

Parmesan dumplings 76 ginger: ginger and okra curry 245 fruity lamb shanks 123
Stilton dumplings 151 pumpkin and ginger soup 86 ground lamb and squash with
vegetable casserole with goulash, pork 135 green chilies 258
dumplings 168 grains 19 lamb chops champvallon 181
Greek stifado 122 lamb dhansak 231
E greens, trimming 33 lamb korma 247
eggplant: eggplant massaman gumbo: shrimp and okra 253 lamb meatballs in a tomato sauce
curry 228 sausage and chicken 257 188
chicken, eggplant, and tomato lamb ratatouille 141
tagine 215 H lamb shanks with harissa and
paprika rice and eggplant 304 haddock 28 shallots 171
smoky eggplant and lamb stew 144 Kenyan fish curry 237 lamb tagine with walnuts and figs
Egyptian rice 313 halibut 28 207
equipment ham: American Brunswick stew 125 lamb with artichokes, fava beans,
casseroles 10 ham hock with red cabbage 108 and dill 152
slow cookers 12–13 hoppin’ John 310 lamb with parsley, tomato, and
tagines 10 pea, ham, and potato soup 78 bread crumbs 288
pot roast smoked ham 282 Lebanese meatballs 187
F harira soup, Moroccan 72 Moroccan harira soup 72
feijoada 174 herbs 10 navarin of lamb 164
fennel 23 bouquet garni 35 Provençal lamb daube with olives
pot roast chicken with turnips hoppin’ John 310 184
and fennel 284 hot and fiery chili with beer 256 saffron and lamb biryani 305
fileting fish 42 hot chili and beans 269 slow-cooked lamb with orange
fiery lamb and chutney tagine 203 hot jam roll 345 and chestnuts 208
fish 28 hunter’s chicken stew 114 smoky eggplant and lamb stew 144
bouillabaisse 134 stuffed lamb, Greek style 120
Creole fish and corn stew 270 I, J, K sweet and sour lamb 297
fileting and skinning 42 ingredients 18–29 Turkish lamb and lemon 218
fish tagine 211 Italian beef braised in red wine Turkish lamb and pomegranate
Japanese-style fish broth 84 117 pilaf 308
poaching 14 jam roll, hot 345 Lebanese meatballs 187
rich fish soup 82 Jamaican corn stew 126 leeks: salt cod braised with
scaling and trimming 42 jambalaya: chicken 264 vegetables 111
stock 46 sausage and shrimp 261 lemon sponge pudding 334
see also cod, salmon etc Japanese-style fish broth 84 lentils: beef mulligatawny soup 94
flavorings 19 jointing chicken 40–41 Egyptian rice 313
French braised lamb 148 kale 23 French-style duck and lentils 176
French onion soup 71 beef and greens 142 lamb dhansak 231
French-style duck and lentils 176 Karahi chicken 222 lentil and sausage casserole 156
fricassée, chicken 165 Kenyan fish curry 237 lentil, mushroom, and bacon
fruit pudding, mixed 336 soup 85
fruity lamb shanks 123 L Middle Eastern lentils and
frying spices 35 lamb 27 peppers 200
balti lamb curry 239 Moroccan harira soup 72
G braised lamb with lemon and red lentil and spicy sausage
game casserole, autumn 158 peas 214 hotpot 189
garlic 22 cuts 27 red lentil dahl 244
peeling and chopping 30 fiery lamb and chutney tagine 203 shrimp dhansak 242
Index 349
Spanish lentils 175 mushroom soup 98 osso bucco 162

sweet and sour pumpkin stew chicken and beer stew 116 oxtail 26
129 lentil, mushroom, and bacon braised oxtail with star anise 146
vegetable sambar 234 soup 85 oxtail soup with nutmeg and star
mixed mushroom stew 128 anise 74
M mushroom risotto 307 oysters: shrimp and okra gumbo 253
Malaysian chicken soup 92 pot-roast pheasant 290
Malaysian mango curry 227 rehydrating 34 P
mandarin oranges: tapioca mussels 29 paella 316
pudding 344 New England chowder 90 paneer and sweet pepper curry
mangoes: coconut, mango, and paella 316 243
lime pilaf 314 preparing 43 paprika rice and eggplant 304
Malaysian mango curry 227 risotto with mussels 323 parsnips 21
marinating 44 seafood stew 130 pumpkin and parsnip cassoulet
mayonnaise: rouille 134 shellfish soup 91 172
meat 25–7 mustard chicken casserole 190 peaches, creamy rice pudding with
braising 15 341
browning 44 N pears: pork with red cabbage, pears,
poaching 14 navarin of lamb 164 and ginger 183
pot roasting 17 navy beans: cassoulet de Toulouse venison stew with pears 124
stewing 16 167 peas: braised lamb with lemon and
stock 46 New England beans 273 peas 214
see also lamb, pork etc pumpkin and parsnip cassoulet 172 pea, ham, and potato soup 78
meatballs: lamb meatballs in a New England beans 273 rice and peas 326
tomato sauce 188 New England chowder 90 peppercorns 10
Lebanese meatballs 187 noodles: Malaysian mango curry 227 peppers: arroz con pollo 317
Mexican meatballs 180 prawn laksa 100 chicken with olives and peppers
Mexican meatballs 180 198
Middle Eastern chickpea stew 216 O chipotle chicken 267
Middle Eastern lentils and octopus 29 Lebanese meatballs 187
peppers 200 okra: ginger and okra curry 245 Middle Eastern lentils and peppers
minestrone 89 sausage and shrimp jambalaya 200
mixed fruit pudding 336 261 paneer and sweet pepper curry 243
mixed mushroom stew 128 shrimp and okra gumbo 253 roasting and peeling 32
mixed vegetable tagine 204 olives: chicken and green olive tagine sausage and mixed pepper savory
mole: beef chili mole 262 196 rice 312
turkey mole 250 chicken with olives and peppers sausage chili pot 266
monkfish 28 198 Spanish pepper and tomato soup
monkfish and green chile stew 132 Provençal daube of beef 149 99
monkfish and white wine stew 140 Provençal lamb daube with olives peppery Tuscan beef 118
Moroccan chicken baked with spices 184 pheasant, pot-roast 290
202 onions 22 pilaf: cashew and zucchini rice 320
Moroccan harira soup 72 beef brisket and baby onions 293 chicken and chickpea 311
mousses, chocolate 337 French onion soup 71 coconut, mango, and lime 314
mulligatawny soup 94 peeling and dicing 30 Turkish lamb and pomegranate
mushrooms: autumn game casserole oranges: chicken and orange tagine 308
158 206 pineapple: prawn dhansak 242
beef with barley and mushrooms slow-cooked lamb with orange and tapioca pudding 344
110 chestnuts 208 pinto bean chili 254
cannellini bean, garlic and tapioca pudding 344 pistou soup 88
350 Index
plums, poussins with cabbage and Provençal lamb daube with olives 184 pork with rice and tomatoes 306
286 Provençal vegetable soup 68 rice and peas 326
poaching 14 prunes: belly pork and prunes 178 sausage and mixed pepper savory
pomegranate: Turkish lamb and fruity lamb shanks 123 rice 312
pomegranate pilaf 308 chocolate and prune sponge Thai coconut rice 327
pork 25 puddings 330 see also biryani; jambalaya; pilaf;
Asian pork ribs 294 pulses: preparing 36–7 risotto
belly pork and prunes 178 see also beans; lentils rich fish soup 82
belly pork and squash 292 pumpkin 20 risotto: artichoke 319
braised pork in soy and cinnamon Brazilian black bean and pumpkin asparagus and Taleggio 322
112 stew 104 mushroom 307
Chilean pork and beans 263 pumpkin and ginger soup 86 risotto primavera 302
cuts 25 pumpkin and parsnip cassoulet risotto with mussels 323
feijoada 174 172 shrimp 324
pork and clam cataplana 106 Sri Lankan coconut pumpkin curry squash, sausage, and pecorino
pork goulash 135 226 318
pork Normandy 159 sweet and sour pumpkin stew 129 rouille 134
pork vindaloo 232
pork with red cabbage, pears, and R S
ginger 183 ratatouille 166 saffron and lamb biryani 305
pork with rice and tomatoes 306 lamb ratatouille 141 salmon 28
ribs in a chile and ginger tomato red cabbage 23 salt cod braised with vegetables 111
sauce 285 ham hock with red cabbage 108 sambar, vegetable 234
Spanish stew 107 pork with red cabbage, pears, and sauces 19
spicy deviled pork ribs 296 ginger 183 reducing and thickening 45
spicy pork with cabbage and red cabbage with cider 138 sausages: cassoulet de Toulouse 167
caraway seeds 291 red kidney beans: Chilean pork and lentil and sausage casserole 156
stuffed pork chops 150 beans 263 shrimp and okra gumbo 253
pot au feu 281 hot and fiery chili with beer 256 red lentil and spicy sausage hotpot
pot roast chicken with turnips red lentil and spicy sausage hotpot 189
and fennel 284 189 sausage and chicken gumbo 257
pot roast pheasant 290 red lentil dahl 244 sausage and mixed pepper savory
pot roast smoked ham 282 red mullet with Middle Eastern rice 312
pot roasting 17 spices 212 sausage and shrimp jambalaya 261
potatoes 22 red snapper: fish tagine 211 sausage chili pot 266
lamb chops champvallon 181 reducing sauces 45 squash, sausage, and pecorino
pea, ham, and potato soup 78 ribollita 80 risotto 318
salt cod braised with vegetables 111 ribs in a chile and ginger tomato see also chorizo
poultry 24 sauce 285 sautéing 45
jointing a chicken 40–41 rice 19 scaling fish 42
deboning 39 arroz con pollo 317 seafood 29
trussing 38 chocolate rice pudding 332 preparing 42–3
see also chicken, duck etc creamy rice pudding with peaches seafood stew 130
poussins with plums and cabbage 341 see also mussels, shrimp, etc
286 Egyptian rice 313 seasoning, using 10
prawns 29 hoppin’ John 310 seeds, using 10
prawn laksa 100 Middle Eastern lentils and peppers shallots 22
prawn makhani 230 200 shellfish soup 91
preparation techniques 30–41 paella 316 shredded beef in barbecue sauce
Provençal daube of beef 149 paprika rice and eggplant 304 274
Index 351
shrimp: Thai coconut rice 327 mixed vegetable tagine 204

Asian chicken and shrimp broth Thai green chicken curry 236 navarin of lamb 164
with ginger and cilantro 70 thickening sauces 45 preparing 30–34
paella 316 tomatoes: chicken, eggplant, and Provençal vegetable soup 68
peeling and deveining 43 tomato tagine 215 ratatouille 166
sausage and shrimp jambalaya 261 chickpea curry with cardamom 246 risotto primavera 302
shrimp and okra gumbo 253 chickpea, tomato, and herb tagine vegetable biryani 325
shrimp dhansak 242 219 vegetable casserole with dumplings
shrimp risotto 324 chili con carne 252 168
slow cookers, using 12–3 chipotle chicken 267 vegetable sambar 234
smoky eggplant and lamb stew 144 ground lamb and squash with vegetable stock 46
Spanish lentils 175 green chilies 258 see also peppers, tomatoes etc
Spanish pepper and tomato soup 99 hot and fiery chili with beer 256 venison: venison stew 139
Spanish stew 107 lamb meatballs in a tomato sauce venison stew with pears 124
spices 19 188 Vietnamese beef soup 96
dry-roasting 35 Lebanese meatballs 187
frying in oil 35 Mexican meatballs 180 W, Y
spicy black beans and coconut 260 pinto bean chili 254 wine: boeuf bourguignon 160
spicy deviled pork ribs 296 pork with rice and tomatoes 306 chicken in white wine 192
spicy pork with cabbage and Provençal vegetable soup 68 coq au vin 161
caraway seeds 291 ribs in a chile and ginger tomato Italian beef braised in red wine
spicy turkey and corn 268 sauce 285 117
sponge puddings: chocolate and rich fish soup 82 pot-roast pheasant 290
prune 330 sausage chili pot 266 wine vinegar 19
lemon 334 shredded beef in barbecue sauce yogurt: lamb korma 247
squash 20 274
belly pork and squash 292 skinning and seeding 31 Z
ground lamb and squash with slow-cooked beef 272 zucchini: cashew and zucchini rice
green chilies 258 Spanish pepper and tomato soup 99 320
peeling 34 turkey mole 250 zucchini, herb, and lemon tagine
squash, sausage, and pecorino toppings 48–49 199
risotto 318 trussing poultry 38 monkfish and white wine stew 140
squid 29 tuna 28
seafood stew 130 turkey: spicy turkey and corn 268
squid stew 133 turkey and cranberry casserole
Sri Lankan coconut pumpkin curry 182
226 turkey mole 250
stewing 16 Turkish lamb and lemon 218
stifado, Greek 122 Turkish lamb and pomegranate pilaf
stock, making in the slow cooker 46–7 308
sweet and sour lamb 297 turnips 21
sweet and sour pumpkin stew 129 duck with turnips and apricots 186
sweet potatoes 22 pot roast chicken with turnips and
Cajun mixed bean soup 77 fennel 284
Chilean pork and beans 263
swordfish 28 V
veal: osso bucco 162
T vegetables 20–23,
tagine (equipment) 10 lamb ratatouille 141
tapioca pudding 344 minestrone 89
Author
Heather Whinney is an experienced food writer and home economist. She has been
the food editor of Family Circle and Prima magazines and freelance food editor at BBC
Good Food magazine, as well as working freelance for several publications such as Good
Housekeeping and Woman and Home. She is now the contributing food editor for Prima.
As a working mother bringing up a family, she understands the issues families and
busy households face when it comes to putting good food on the table. Her style and
food philosophy has always remained constant—to keep it simple, and write easy
recipes for the everyday cook. She is the author of Cook Express (2009) and co-author
of The Diabetes Cooking Book (2010).
Acknowledgments
Heather Whinney would like to thank:
Emma Callery for excellent recipe editing and Tia Sarkar at DK for sterling hard work—
what a good team we’ve made. Thanks to my husband Jos who is my ever-reliable recipe
taster and critic and to my daughters Kim and Lorna for having healthy appetites!
Dorling Kindersley would like to thank:

US consultant: Wesley Martin
Photography art direction: Luis Peral, Sara Robin
Food stylists: Katie Giovanni, Bridget Sargeson
Prop stylist: Rob Merret
Recipe testers: Jane Bamforth, Rebecca Blackstone, Louisa Carter, Sonja Edridge,
Jan Fullwood, Katy Greenwood, Sylvain Jamois, Ann Reynolds, Natalie Seldon
Image retouching: Steve Crozier
Indexer: Hilary Bird
Thanks also to Kajal Mistry and David Fentiman for editorial assistance; and to
Danaya Bunnag for design assistance.
Picture Credits
All images © Dorling Kindersley
Jacket image: Front: Alamy Images: Christine Whitehead br
For further information see: www.dkimages.com

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THE

Photography Stuart West

First American Edition, 2011

Soups and broths 66

Chilis and gumbos 248

Pot roasts and ribs 276

Risottos, pilafs, and paellas 300

Why slow cook?

The slow cooker

Using the slow cooker

Lid—glass lids allow you Inner cooking pot—

Types of slow cooking

2 Add vegetables to flavor the stock, such as artichokes,

2 Add a mixture of aromatic vegetables, such as carrots,

1 Cut the meat into large bite-sized pieces and toss in

3 Pour in any remaining wine and enough stock to cover

The slow cooking pantry

Crushed black peppercorns Dried mushrooms Dried pasta

Red wine vinegar Kidney beans Star anise

Choosing and using ingredients

Whole chicken leg

Rolled leg joint

1 Place each garlic clove flat on a chopping board. Place

Peeling and dicing onions

1 Cut the onion in half and peel it,

Skinning and seeding tomatoes

1 Remove the green stem, score an “X” in the skin of each

3 When cool enough to handle, use a paring knife to peel

Roasting and peeling peppers

1 Using tongs, hold each pepper over an open flame

3 When the peppers have cooled completely, use your

Coring and shredding cabbage

1 Hold the head of cabbage firmly

1 Discard all limp and discolored leaves. Slice each

1 Holding the squash firmly, use a

1 To rehydrate dried mushrooms, place the mushrooms—

Using herbs and spices

Dry-roasting spices Frying spices in oil

SOAKING AND COOKING TIMES

Type of pulse Soaking time Approximate

1 Season the insides of the bird with salt and pepper.

3 Turn the bird over so it is breast-side down again and

1 To debone a drumstick, start in the middle and insert

3 To debone a thigh, place the thigh skin-side down on a

1 First, remove the wishbone. Using a sharp knife, scrape

3 Bend the leg back to dislodge the

6 Grasp the backbone with your

9 Use the poultry shears to cut each breast in

10 Cut each leg through the knee joint,

Preparing fish and seafood

1 Lay the fish on top of a clean work surface. Holding the

Fileting and skinning a fish

1 Discard any mussels that are broken or wide open. In

Peeling and deveining shrimp

1 Remove the head and legs by pulling them off with

Slow cooking provides a convenient one-pot cooking method, but with

Essential recipe techniques

Reducing and thickening

Making stock in the slow cooker