Slow Cooking: Easy Slow Cooker Recipes

Pour the mixture into the prepared tin and level the surface. Place a rectangle of parchment paper over the top, then wrap the tin tightly in greased foil. Place the tin on top of the trivet in the slow cooker, then pour in enough cold water around the outside to just cover the trivet.

Cook on low overnight or for up to 9 hours until firm. Remove the tin from the slow cooker and unwrap. Allow to cool for at least 15–30 minutes before turning out onto a serving plate or board. Using a serrated knife, cut into thick slices and serve topped with grilled cherry tomatoes or figs and crispy bacon.

WHAT ABOUT…

if you want to use the oven? Cook in an oven preheated to 180°C (350°F), Gas mark 4 for 45–50 minutes until just firm.

Hot blueberry and pear Bircher

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 2

VEGETARIAN

This is a fabulous combination of flavours. Make sure your slow cooker is happy being left on the warming function overnight before you make this – check the manufacturer’s instructions.

4 tbsp jumbo rolled oats

100ml (31/2fl oz) milk

100ml (31/2fl oz) cold water

1 small cinnamon stick

1 ripe pear

100g (31/2oz) blueberries

Toasted chopped hazelnuts, for sprinkling

Place the oats in a heatproof bowl that fits into your slow cooker dish. Add the milk, cold water and cinnamon stick. Do not stir.

Place the bowl in the slow cooker dish, then pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on the warming function overnight or for up to 9 hours.

When you are ready to eat, coarsely grate the unpeeled pear into the mixture, avoiding and discarding the core. Add the blueberries and fold through to combine. Spoon into bowls, sprinkle with some toasted chopped hazelnuts and serve.

TRY…

making this with whatever fruit is in season. It’s great with fresh raspberries and chopped pistachios in the summer.

Spelt and apple bread

PREPARATION TIME: 20 MINUTES

COOKING TIME: 6–9 HOURS

MAKES 1 LARGE LOAF

VEGETARIAN

Spelt has become rather a fashionable ingredient recently and spelt flour is now widely available in supermarkets.

2 tbsp vegetable or sunflower oil, plus extra for oiling

300ml (10fl oz) warm water

50ml (13/4fl oz) apple juice, warmed

1 tsp dried yeast (not fast-action dried yeast)

1 eating apple, cored and grated

Juice of 1 lemon

500–650g (1lb 2oz–1lb 7oz) spelt flour, plus extra for dusting

1 tsp sea salt

Oil a deep non-stick 1kg (2

/

lb) loaf tin and place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Pour in enough cold water to come just below the surface of the trivet, about 200ml/7fl oz.

Mix the warm water, apple juice and yeast together in a large bowl and set aside for 10 minutes or until frothy.

Place the apple into a bowl, add the lemon juice and combine. Mix the flour into the yeast mixture, adding a small amount to start with and mixing well between each addition. When the dough begins to come together into a ball, transfer to a floured surface and knead for 5–10 minutes. Continue kneading, gradually adding the salt, vegetable oil and grated apple. Continue kneading for a further 5 minutes or until smooth and elastic.

Place the dough into the prepared tin and cover loosely with a piece of oiled foil, leaving room for the dough to rise, but tightly sealed around the edges. Place on top of the trivet, saucer or foil, in the slow cooker, cover with the lid and cook on low overnight or for up to 9 hours until firm to the touch.

Remove the tin from the slow cooker and allow to rest for 5 minutes. Unwrap and loosen the edges with the tip of a small sharp knife. Turn the bread out onto a wire rack and allow to cool.

Oat, sunflower and honey bread

PREPARATION TIME: 20 MINUTES

COOKING TIME: 6–9 HOURS

MAKES 1 LARGE LOAF

VEGETARIAN

Like rye bread, this is a dense-textured loaf.

2 tbsp vegetable oil, plus extra for oiling