Slow Cooking: Easy Slow Cooker Recipes

1 x 400g (14oz) tin chopped tomatoes

2 tbsp sun-dried tomato paste

2 tbsp tomato ketchup

2 tsp golden caster sugar

300ml (10fl oz) cold water

Sea salt and freshly ground black pepper

Place the beans in a bowl and cover completely with cold water. Leave to soak for at least 6–10 hours. Drain and rinse thoroughly and place in the slow cooker dish.

Add the tomatoes, tomato paste, tomato ketchup and sugar, then mix in the cold water. Don’t be tempted to season the beans at this point, as the salt will toughen them as they cook.

Cover with the lid and cook on low overnight or for at least 8–9 hours until the beans are tender and the sauce has thickened. Season to taste with salt and pepper and serve spooned over thick hot buttered toast.

TRY…

making this dish with butter beans instead.

Breakfast omelette

PREPARATION TIME: 5 MINUTES

COOKING TIME: 6–9 HOURS

SERVES 6

This recipe caters for a larger number, so making breakfast for a crowd is a doddle.

50g (2oz) butter, diced and softened

650g (1lb 7oz) potatoes, such as King Edward or Maris Piper, unpeeled and diced into 1cm (1/2in) cubes

12 rashers smoked back bacon, diced

1 onion, peeled and diced

12 eggs

250ml (9fl oz) skimmed milk

1/2 tsp mustard powder

Sea salt and freshly ground black pepper

Butter the inside of the slow cooker dish very thoroughly with about one-third of the butter, then arrange a layer of the diced potatoes in the base of the dish.

Working quickly so that the potatoes don’t have a chance to turn brown, cover the potatoes with a layer of bacon and a layer of onion.

In a large mixing bowl, whisk the eggs, milk and mustard powder together. Season to taste with salt and pepper and pour the mixture into the slow cooker dish. Dot the remaining butter over the top.

Cover with the lid and cook on low overnight or for up to 9 hours until set in the centre.

Remove from the slow cooker base and leave to stand for 5 minutes before cutting into wedges or squares and serving with plenty of crusty bread and grilled cherry tomatoes.

WHAT ABOUT…

adding diced black pudding or chorizo when you add the diced bacon.

Baked eggs florentine

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–8 HOURS

SERVES 6

VEGETARIAN

A classic brunch and firm favourite, this version is ideal if you have guests to stay for the weekend. It’s quick and easy to prepare the night before so you can wake up knowing that everything is ready for a hearty breakfast.

500g (1lb 2oz) fresh baby spinach leaves

Sea salt and freshly ground black pepper

50g (2oz) softened butter Juice of 1/2 lemon

4 shallots, peeled and finely diced

A large pinch of freshly grated nutmeg

12 eggs

250ml (9fl oz) milk

1/2 tsp mustard powder

Cook the spinach in a large pan of salted boiling water for 1–2 minutes or until just wilted. Drain very thoroughly and cool under cold running water. Drain again and squeeze out as much of the water as possible.

Butter the inside of the slow cooker dish with half of the butter. Place the spinach into the dish in an even layer. Sprinkle with the lemon juice, shallots and nutmeg and season well with salt and pepper. Dot with the remaining butter.

Whisk the eggs, milk and mustard powder together in a large bowl and pour over the spinach. Cover with the lid and cook on low overnight or for up to 8 hours. Serve spooned, spinach uppermost, onto hot toasted, buttered English muffins.

WHAT ABOUT…

baking individual portions in buttered ramekins. Divide the ingredients among 6 ramekins, cover with buttered foil and place in the slow cooker dish. Pour in enough cold water to come about one-third of the way up the sides of the dishes, cover with the lid and cook on high for 2–3 hours or until just firm.