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2 litres (3½ pints) chicken or vegetable stock
2 tbsp roughly chopped fresh flat-leaf parsley
50g (2oz) ham, finely shredded
Pour the olive oil into the slow cooker dish, then mix in the leeks, garlic, drained split peas and stock.
Cover with the lid and cook on high for 1 hour. Remove the lid and skim off and discard any froth from the surface with a slotted spoon. Mix the soup well, then cover again and cook for a further 1–2 hours or until the peas are tender.
Ladle the soup into serving bowls and top with the parsley and shredded ham. Serve with hot buttered toast.
I ALSO LIKE …
replacing the ham with hot, crispy bacon pieces.
Mixed mushroom and herb bruschetta (#ulink_f48f410a-03a6-5c9b-8bdd-5deb13ad5e7f)
PREPARATION TIME: 5 MINUTES
COOKING TIME: 4 HOURS
SERVES 4
VEGETARIAN
Mushrooms love being slow cooked! The gentle process seems to maximise of their flavour. Use really fresh mushrooms to make the most of their texture and to prevent the mixture from becoming too brown.
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.
Easy chicken liver pâté (#ulink_6230b712-88e4-517f-8b20-7c0c027e8355)
PREPARATION TIME: 10 MINUTES
COOKING TIME: 2¼ HOURS
MAKES 500G (1LB 2OZ) PÂTÉ
I’m a real fan of liver pâté, and it’s so economical to make! I like a smooth pâté, but if you prefer, simply process for less time to make a coarse version. This pâté will keep in the fridge for about a week and also freezes really well for a month.
400g (14oz) fresh chicken livers, rinsed and drained
1 tbsp butter, plus extra for greasing
1 small onion, peeled and finely diced
50g (2oz) dried natural breadcrumbs
2 tbsp double cream
2 tbsp Marsala or brandy (optional)
125g (4½ oz) pork mince
2 fresh sage leaves
1 fresh thyme sprig, leaves only
A small pinch of mace
Pick over the livers, trimming any membranes away. Butter a small loaf tin or ovenproof dish that will fit into your slow cooker dish.
Melt the remaining butter in a frying pan over a medium heat. Add the onion and sweat for about 5 minutes or until soft. Remove from the heat and add the breadcrumbs, cream and Marsala or brandy. Set aside for about 5 minutes.
Place the onion, soaked breadcrumbs and all the other ingredients except for one of the sage leaves in a food processor and blitz until it reaches your preferred consistency. Place one of the sage leaves, attractive side down, into the bottom of the prepared tin or dish, then spoon the pâté mixture over the top and level the surface. Cover with a double layer of buttered foil.
Place the tin or dish in the slow cooker dish and carefully pour enough boiling water around the outside to come about one-third of the way up the sides of the tin or dish. Cover with the lid and cook on high for about 2 hours or until firm to the touch. Remove the tin or dish from the slow cooker and leave to cool completely before unwrapping and turning out. Cut into slices and serve with hot toast.
Balsamic beetroot and orange salad (#ulink_fd7c7a86-ac3b-52d9-b4d3-c50956cfe156)
Balsamic beetroot and orange salad
PREPARATION TIME: 10 MINUTES
COOKING TIME: 4–5 HOURS
SERVES 4
VEGETARIAN
This classic combination of flavours is always a winner in our house.
4 raw beetroots, scrubbed
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
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.
Braised lentil salad (#ulink_facaf346-4d26-57f8-869c-9093461c2813)
PREPARATION TIME: 5 MINUTES
COOKING TIME: 3 HOURS
SERVES 4 AS A MAIN SALAD
VEGETARIAN
This simple, rustic salad is packed with flavour and is utterly moreish. It’s great on its own with crusty bread or equally at home as an accompaniment to meat, especially lamb.
4–6 tbsp olive oil
1 garlic clove, peeled
250g (9oz) Umbrian or brown lentils, rinsed and drained
1 celery stick, trimmed and finely diced
2 fresh thyme sprigs, leaves only
1 bay leaf, broken
A large pinch of dried basil
1 litre (1¼) pints) vegetable stock
Extra virgin olive oil, to taste
Sea salt and freshly ground black pepper
15g (½oz) fresh flat-leaf parsley, roughly chopped
Lemon wedges, to serve
Cover the base of the slow cooker dish with the olive oil. Using your thumb, press the garlic firmly to bruise it and add it to the slow cooker dish. Add the lentils, celery and herbs and mix well to coat in the oil.
Pour the stock over the lentils. Cover with the lid and cook on high for 3 hours or until the lentils are tender.
Remove from the heat and leave to cool completely. The mixture will be quite liquid. Season to taste with extra virgin olive oil and salt and pepper. Mix in the parsley before serving with lemon wedges.
Moroccan filled peppers (#ulink_b5e17688-36ce-56f2-9003-4334497de614)
PREPARATION TIME: 10 MINUTES
COOKING TIME: 1½–2 HOURS
SERVES 4
VEGETARIAN
Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.
4 red peppers
2 garlic cloves, peeled and finely sliced
6 tbsp couscous
