200 Easy Slow Cooker Recipes

1 garlic clove, peeled and crushed

3 oranges

50ml (1¾fl oz) balsamic vinegar

50ml (1¾fl oz) extra virgin olive oil

A small handful of fresh mint leaves

1 tbsp finely diced shallot

Sea salt and freshly ground black pepper

150g (5oz) mixed salad leaves, such as lamb’s lettuce or baby leaves

200g (7oz) soft goat’s cheese, crumbled

50g (2oz) walnut pieces

Trim the roots and green leafy tops from the beetroot, cut them into chunky wedges and place into the slow cooker dish together with the garlic, finely grated zest and juice from one of the oranges, the vinegar and half the olive oil. Cover with the lid and cook on low for 4–5 hours or until tender. Leave to cool completely in the slow cooker.

Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Then hold one orange in your hand over a small bowl and cut each segment of orange away by cutting between the membranes. Allow the segments and any juice to collect in the bowl.

Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot and salt and pepper to the orange segments and set aside.

Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing, then scatter with the remaining mint, the goat’s cheese and walnuts to serve.

COOKING CONVENTIONALLY?

Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas mark 4, for 2–3 hours or until tender.

SKATE WINGS WITH WARM CITRUS AND TOMATO SALAD

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

Preparation time: 10 minutes

Cooking time: 2 hours

Serves 2

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

1 red chilli, deseeded and chopped

½ red onion, peeled and very finely sliced

1 tsp red wine vinegar

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

Finely grated zest and juice of 1 orange

Sea salt and freshly ground black pepper

2 tbsp cold water

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

2 tbsp finely chopped fresh mint leaves

1 tbsp finely chopped fresh basil

Extra virgin olive oil, for drizzling

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

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

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

PEPPERED MACKEREL, NEW POTATO AND CAPER SALAD WITH LEMON DRESSING

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

Preparation time: 10 minutes

Cooking time: 1½ hours

Serves 2

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

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

1 tbsp extra virgin olive oil

Juice of 1 lemon

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

Sea salt and freshly ground black pepper (optional)

100g (3½oz) mixed salad leaves

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

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