200 Easy Slow Cooker Recipes

3 tbsp cold water

Add the vegetables to the slow cooker dish with the capers, olives, sugar, tomato purée, vinegar, ¼ teaspoon of salt and the water and mix well. Cover with the lid and cook on high for 4 hours or until softened and tender.

Season to taste with more sugar and salt and pepper before serving.

COOKING CONVENTIONALLY?

Cook in an ovenproof casserole dish with a tight-fitting lid for 1 hour in an oven preheated to 170°C (325°F), Gas mark 3.

ROASTED RED PEPPER, TOMATO AND FETA SALAD

This salad is packed full of flavour. It is utterly wonderful in the summer, and particularly good for picnics and barbecues, or just as good for brightening up grey days in winter!

Preparation time: 15 minutes

Cooking time: 2–3 hours

Serves 4

Vegetarian

4 red peppers

500g (1lb 2oz) baby cherry tomatoes

1 garlic clove, peeled and finely chopped

Sea salt and freshly ground black pepper

4 handfuls of rocket leaves

200g (7oz) feta cheese, cubed

50g (2oz) toasted pine nuts

Extra virgin olive oil, for drizzling

Using a sharp knife, deseed the peppers and cut each one into 6 wedges. Add the peppers, tomatoes and garlic to the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until softened.

Mix the rocket leaves into the pepper mixture and season to taste. Spoon the pepper mixture onto a platter, then scatter over the feta and pine nuts. Drizzle with a little olive oil and serve with warmed pitta bread.

I ALSO LIKE...

to let this mixture go cold before tossing it through cooked and cooled pasta to make a perfect summer pasta salad.

MIXED MUSHROOM AND HERB BRUSCHETTA

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

Preparation time: 5 minutes

Cooking time: 4 hours

Serves 4

Vegetarian

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

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

2 tbsp olive oil

Sea salt and freshly ground black pepper

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

1 garlic clove, peeled

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

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

8 bruschetta slices or slices of ciabatta

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

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

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

I ALSO LIKE...

to toss these creamy mushrooms through hot pasta.

BALSAMIC BEETROOT AND ORANGE SALAD

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

Preparation time: 10 minutes

Cooking time: 4–5 hours

Serves 4

Vegetarian

4 raw beetroots, scrubbed