RECIPE BOOKLET

3.5 LITRE SLOW COOKER

SOUPSRoot Vegetable Soup ................................................................................................................................................................ 3Minestrone Soup ........................................................................................................................................................................ 3Chicken and Vegetable Soup ..................................................................................................................................................... 4

MAIN COURSESSalmon and Vegetable Bake ...................................................................................................................................................... 4Creamy Chicken and Mushrooms .............................................................................................................................................. 4Simple Pot Roast Beef ............................................................................................................................................................... 5Indian style Chicken and Potatoes ............................................................................................................................................ 5Chilli Con Carne with Cheesy Nachos ...................................................................................................................................... 6Braised Gammon ....................................................................................................................................................................... 7Sweet and Sour Pork ................................................................................................................................................................. 7Pulled Chicken .......................................................................................................................................................................... 8Quick and Easy Spicy Ribs ....................................................................................................................................................... 8

VEGETABLE DISHESChick Pea Tagine ....................................................................................................................................................................... 8Slow Cooked Dhal ...................................................................................................................................................................... 9Vegetable Biriyani ...................................................................................................................................................................... 9Creamy Potato Gratin ............................................................................................................................................................... 10

SWEETSCreamy Rice Pudding ............................................................................................................................................................. 10Nutty Apple Crumble ................................................................................................................................................................ 11Baked Autumn Apples .............................................................................................................................................................. 11

Measurements and QuantitiesOur products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and millilitres. Common conversions for smaller quantities are:

1g 1 pinch2.5g ½ teaspoon5g 1 teaspoon

15g 1 tablespoon

3

Root Vegetable Soup Serves 4

150g carrots, peeled and cut into approx. 5cm pieces150g celeriac, peeled and cut into approx. 5cm pieces150g leeks, trimmed and washed and cut into approx. 5cm lengths150g Swede, peeled and cut into approx. 5cm pieces1 small onion, diced800ml of good quality vegetable stock1 bay leafSeasoning

1. Place all the ingredients into the stoneware bowl and fit the lid.2. Cook on Low for 6-7 hours or High for 4-5 hours.3. Allow to cool slightly before removing the bay leaf and transferring to a blending jug. Blend the soup to the desired

consistency. Alternatively transfer the soup to a container suitable for hand blending.4. Serve garnished with a swirl of crème fraiche and some snipped chives.

Minestrone Soup Serves 4

150g smoked bacon, cut into small strips2 carrots, peeled and diced2 sticks celery, sliced1 small onion, diced2 garlic cloves, finely chopped1 sprig fresh rosemary, needles finely chopped5g dried thyme25g tomato purée400g chopped tomatoes1-1½ litres good-quality hot vegetable stock400g cannellini beans in water, rinsed and drained50g spaghetti, snapped into short lengths50g kale, shredded50g fine green beans, cut in halfSalt and freshly ground black pepper15ml extra virgin olive oil 50g parmesan, gratedFresh basil leaves, torn

1. In a large frying pan, fry the bacon for 5 minutes over a low heat until golden. Transfer the bacon to the removable stoneware bowl.

2. Add the carrots, celery and onion to the bacon fat in the frying pan and fry for a few minutes before adding them to the removable bowl.

3. Stir in the garlic, herbs and tomato purée then add the tomatoes and most of the stock. 4. Fit the lid and cook on Low for 6-7 hours or High for 4-5 hours until the vegetables are tender.5. Stir in the cannellini beans, green beans and pasta. Add some of the reserved hot stock if the soup is too thick. Scatter

the kale over the top of the soup then refit the lid. Cook for a further 30-60 minutes until the pasta is tender. 6. Season to taste with salt and freshly ground black pepper. Serve in bowls with a drizzle of oil and plenty of parmesan.

Scatter with the torn basil leaves.

4

Chicken and Vegetable Soup Serves 4

700g boneless, skinless chicken breast1 large leek, sliced2 carrots, peeled and finely sliced150g frozen peas150g frozen sweet corn400g cannellini or butter beans800ml chicken stock1 bay leafSalt and pepper15g chopped parsley

1. Place all the ingredients into the stoneware bowl, stir well to combine.2. Fit the lid and cook on Low for 6-7 hours or High for 4-5 hours.3. Once the soup has finished cooking, remove the chicken breasts and pull them apart using two forks. Return the

shredded chicken to the bowl, adjust the seasoning and heat for a further 10 minutes.4. Serve the soup piping hot sprinkled with chopped parsley.

Salmon and Vegetable Bake Serves 4

1 medium sweet potato, peeled and cut into approx 1cm cubes1 vegetable stock cube 100g frozen peas100g green beans, chopped into 2cm pieces10 baby new potatoes cut in half lengthways1 large carrot, peeled, cut into 1 cm cubes roughly1 onion, peeled and chopped finely150ml crème fraiche400g salmon, skinned and cut into 2cm cubes15g fresh chives, chopped10g fresh tarragon, chopped50ml soy saucefreshly ground black pepper

1. Place all the vegetables, stock cube and soy sauce into the stoneware bowl. 2. Fit the lid and cook on Low for 5-6 hours or High for 4-5 hours.3. Once the time has elapsed, add the tarragon, cubed salmon and stir well. Heat through for a further 30-40 minutes or

until the salmon is just cooked—don’t overcook the salmon.4. Finally, carefully remove the stoneware from the heating base and stir in the crème fraiche and chives.5. Serve hot with steamed rice.

Creamy Chicken and Mushrooms Serves 4

15ml olive oil4 rashers streaky bacon, finely sliced4 skin on, bone in chicken breasts or a combination of chicken legs/thighs30g plain flour1 large onion, finely sliced150g shallots 2 garlic cloves, finely chopped150g chestnut mushrooms, sliced200ml dry white wine50ml chicken stock

5

Few sprigs fresh thyme, leaves pickedLarge handful fresh parsley, chopped50ml double cream

1. Heat the oil in a frying pan over a medium heat. Add the bacon and fry until just crisp. Remove the bacon with a slotted spoon and add it to the removable bowl.

2. Add the chicken and brown on all sides for approximately 5 minutes. Put the chicken into the stoneware bowl along with the bacon.

3. Add the sliced onion, whole peeled shallots, garlic, mushrooms and thyme to the frying pan and brown for 5 minutes. Sprinkle over the flour and cook for a further minute stirring continuously. Pour over the wine and allow to it bubble then add the stock.

4. Pour into the stoneware bowl. Add half the parsley and some seasoning and gently mix until the chicken becomes coated with the sauce.

5. Fit the lid and cook on Low for 6-7 hours or High for 5-6 hours until the chicken is cooked and the sauce is thick. 6. Stir in the cream, warm through then sprinkle with the remaining chopped parsley. Serve with baked potatoes or

steamed rice.

Simple Pot Roast Beef Serves 4-5

750g lean beef brisket15ml vegetable oil 1 red onion, peeled and chopped1 carrot, peeled and chopped1 sticks of celery, washed and choppedHalf a small butternut squash, peeled, deseeded and roughly chopped200ml good, hot beef stock2 bay leaves5g freshly chopped thyme leaves

This is an easy to prepare alternative to a Sunday roast using a cheaper cut of meat. Brisket requires a longer cooking time but has a beautiful flavour which is enhanced by using a slow cooker. Use your own favourite root vegetables or follow our recipe.

1. Heat a medium sized frying pan until hot. Add the oil and sauté the brisket until browned.2. Add the prepared vegetables to the stoneware. Make sure that they are cut to roughly the same size (this ensures

even cooking).3. Place the browned brisket on top of the vegetables.4. Pour over the beef stock then add the bay leaves and thyme. Replace the lid.5. Cook on Low for 7-8 hours or High for 5-6 hours.6. Remove the joint from the cooker and serve thickly sliced with creamy mashed potatoes and the slow cooked

vegetables.

Indian style Chicken and Potatoes Serves 4

Olive oil1 onion, peeled and quartered3 garlic cloves1 small piece of ginger, peeledA large handful of fresh coriander (plus some more to serve/garnish)Half a red chilli (seeds removed)30g of tomato puree400g passataJuice of 1 lime15g paprika

6

5g of ground cumin5g of ground coriander5g of garam masala5g of ground turmeric3g of salt200ml of thick plain yogurt30ml of double cream4 pieces of skinless, boneless chicken breast, diced3 large potatoes, peeled and diced150ml of chicken stock

1. Using a pestle and mortar or a food processor, blend a couple of tablespoons of olive oil and 1 clove of garlic into a paste. Place the chopped chicken into a bowl and then pour over the garlic oil paste. Leave to marinade until needed (maximum of 12 hours).

2. Place the onion, garlic, coriander, tomato puree, ginger and chilli in a food processor and process into a thick paste. Add the lime juice, spices and salt to the paste and process again.

3. Cook the marinated chicken (with the and olive oil/garlic paste) on a medium heat in a frying pan for 5 minutes until the chicken is browned.

4. Add the curry paste and cook for a further 5 minutes, stirring occasionally. 5. Add the chicken to the slow cooker and stir in the chicken stock, passata and potatoes. Fit the lid.6. Cook on Low for 6-7 hours or High for 4-5 hours.7. 20 minutes before the end of cooking, stir in the yogurt and the cream and replace the lid. 8. Serve over hot basmati rice, sprinkled with more coriander leaves.

Chilli Con Carne with Cheesy Nachos Serves 4

Olive oil500g of lean minced beef1 large onion (chopped) 2 garlic cloves (chopped)1 red chilli (seeds removed and thinly sliced)5g of ground cumin5g of ground coriander15g of plain flour200g can of chopped tomatoes200g of passata400g can of red kidney beans (drained)150ml of beef stock

Topping:100g of tortilla chipsHalf a red pepper or a handful of jalapenos (de-seeded and chopped)Handful of chopped coriander100g of mature cheddar cheese

1. Using a medium sized frying pan, brown the mince and onion on a high heat for 5 minutes. 2. Add the spices, chilli and garlic then cook for 2 more minutes. Stir in the flour then transfer the mixture to the

stoneware.3. Mix in the tomatoes, passata, kidney beans and beef stock. Season well with salt and pepper.4. Cover and cook on Low for 6-7 hours or High for 4-5 hours.5. When cooked, stir the chilli then transfer it to a square, flat dish (for example a lasagne dish).6. Arrange the nachos on top and then sprinkle over the coriander, peppers/jalapenos and cheese. 7. Place the dish under a hot grill until the cheese melts. 8. Serve immediately.

7

Braised Gammon Serves 4

1 kg (approx) joint of gammon1 small onion, sliced5g peppercorns2 bay leaves

For the glaze30ml honey10g Dijon mustard

1. Soak the joint of gammon in cold water overnight in a refrigerator to remove the salt.2. Rinse the gammon in fresh cold water and place into the removable bowl.3. Scatter the onion, peppercorns and bay leaves around the gammon.4. Add approx 300ml of liquid. This can be cold water, stock, cider or even Coke.5. Cook on Low for 7-8 hours or High for 5-6 hours.6. Skim off any scum that comes to the surface as the gammon is cooking.7. After cooking, leave the gammon to cool for a few minutes before lifting it out of the stoneware bowl.8. Carefully peel off the skin (without removing the fat) and cover with a glaze of honey and mustard.9. Put the gammon into a hot oven (220ºC/Gas mark 7) for 20 minutes or until the glaze is caramelised.

For a professional finishing touch, make shallow diagonal cuts in the surface fat and push a clove into each diamond formed by the diagonal cuts before putting the gammon in the oven.

Sweet and Sour Pork Serves 4

15g corn flour227g pineapple slices (cut into bite sized chunks, reserve the liquid)50ml tomato ketchup60ml honey25ml soy sauce10ml Worcestershire sauce30ml white wine vinegar500g pork (cut into strips)1 red pepper, diced1 green pepper1 bunch spring onions, shredded

1. First make the sweet and sour sauce by dissolving the corn flour into 60ml of the reserved pineapple juice2. When it’s smooth add the tomato ketchup, honey, soy sauce, Worcestershire and vinegar. 3. Place the pork, pineapple, peppers and spring onions into the stoneware bowl. Cover with the sauce and mix well so

that the pork is evenly coated.4. Fit the lid and cook on Low for 5-6 hours or High for 3-4 hours.5. Serve on a bed of rice or noodles and garnish with spring onions

Mediterranean Braised Lamb Shanks Serves 415ml vegetable oil4 small lamb shanks1 large red onion, roughly chopped1 medium carrot, peeled and chopped2 cloves garlic, chopped400g tin chopped tomatoes

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15g roughly chopped fresh Oregano or 10g dried Oregano250ml red wine30g tomato purée

1. Heat a suitable frying pan until hot, add the oil, then sauté the lamb shanks until browned on all sides.2. Place the lamb into the stoneware, add the remaining ingredients and stir well to combine.3. Cover and cook on Low for 8-9 hours or High for 6-7 hours.4. Thicken the sauce if required with a little cornflour mixed with water. Serve with roasted root vegetables and cous cous.

Pulled Chicken Serves 4-5

800g skinless, boneless chicken thighs250g Passata45ml cider vinegar45ml honey5g chipotle paste30g tomato puree30ml of Worcestershire sauce1 large onion, thinly sliced2 cloves of garlic, finely chopped10g smoked paprikaSalt to taste

1. Put all the ingredients (except the chicken) into the removable stoneware bowl. Stir them together until a smooth sauce is formed. Add the chicken thighs coating them in the sauce.

2. Fit the lid and cook on Low for 6-7 hours or High for 4-5 hours. After cooking has finished, the chicken should be easy to pull apart.

3. Shred the chicken using two forks. Thicken the sauce if required.4. Serve with sliced jalapenos and sour cream on crusty rolls, or serve with rice or mashed potato—it’s even great on

spaghetti.

Quick and Easy Spicy Ribs Serves 4

1kg approx meaty pork ribs2 x 350ml bottles of your favourite spicy BBQ sauce10g mustard seeds, lightly crushed10g coriander seeds, lightly crushed

1. Put the BBQ sauce, mustard and coriander seeds into the removable stoneware bowl and mix well.2. Cut the ribs up into portion sized pieces and place them into the bowl.3. Fit the lid and cook on Low for 6-7 hours or High for 4-5 hours.For crispy textured ribsRemove the ribs from the sauce with a slotted spoon and place them into a hot oven (200ºC / Gas 6 / 400ºF) and bake for 15 minutes until they start to crisp. Thicken the sauce slightly if required.Serve the ribs with a jacket potato topped with homemade coleslaw.

Chick Pea Tagine Serves 4

1 red pepper, deseeded and thickly dicedHalf a yellow pepper, deseeded and thickly diced1 small onion, diced1 small/medium butternut squash, peeled, deseeded and cut into bite-sized pieces

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1 courgette cut into bite-sized pieces8 dried apricots400g chickpeas, drained and rinsed2 garlic cloves, finely chopped30ml extra virgin oil, plus a drizzle to serve10g paprika10g ground ginger10g ground cumin500g Passata30g tomato purée10ml honey, plus a drizzle to serve10g harissa pasteHandful of coriander, choppedThick Greek-style yoghurt, to serveSalt and pepper

1. Place the chickpeas, peppers, onion, squash, courgette and apricots into the removable bowl. Season with salt and freshly ground black pepper.

2. Heat the oil in a frying pan then fry the garlic and spices until fragrant (about one minute). Put them in the removable bowl along with the tomato purée, Passata, honey and harissa

3. Fit the lid and cook on Low for 5-6 hours or High for 4-5 hours.4. Season to taste with salt and freshly ground black pepper. Drizzle with a little oil and honey, then top with spoonfuls of

yoghurt and fresh coriander, serve with couscous.

Slow Cooked Dhal Serves 4

250g red lentils, rinsed well1 onion finely chopped5g turmeric5g cumin2cm piece fresh ginger, peeled and chopped200g chopped tomatoes600ml hot vegetable stockSalt and pepper

To serve150g natural yoghurtCorianderWarm naan bread

1. Place all the ingredients into the slow cooker bowl 2. Fit the lid and cook on Low for 5-6 hours or High for 3-4 hours.3. Once cooked top with the yoghurt and coriander. Delicious served with warm naan bread.

Vegetable Biriyani Serves 4

30ml vegetable oil1 onion, roughly chopped1 large clove of garlic, finely chopped1 red pepper, roughly chopped300g sweet potato, roughly chopped into 1.5 cm cubes150g mushrooms, quartered410g tin chickpeas, drained350g Basmati rice45g curry paste

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400ml hot vegetable stock100g frozen peas, defrosted

1. Heat a medium sized frying pan until hot. Add the vegetable oil and sauté the onion and garlic until softened. Add the remaining vegetables and cook for a further 2 minutes.

2. Place into the stoneware.3. Add the chickpeas and rice and mix well together4. Add the paste and stock. Push down the vegetables so they are just covered with the liquid.5. Fit the lid and cook on Low for 3-4 hours or High for 2-3 hours. 6. Add the defrosted peas 15 minutes before serving.7. Delicious served with mango chutney, raita and naan bread.Why not try adding a couple of handfuls of spinach leaves to the finished dish?

Creamy Potato Gratin Serves 4

70g of butter250ml warm milk7 waxy potatoes (peeled and sliced in moderately thin slices)1 large onion (sliced)300ml of double cream2 cloves of garlic, choppedSea salt and pepper150g of Gruyere cheese

1. Grease the inside of the stoneware bowl with half of the butter.2. Pour in half the milk and a little cream and then add a layer of sliced potatoes and about a quarter of the sliced onion.3. Dot the potato/onion layer with some of the chopped garlic and chopped butter. Season with salt and pepper. Pour a

little more of the cream and sprinkle with some of the cheese.4. Repeat the layers until all the potato is used up. For the last layer pour over the remaining milk and then top with the

last of the cream and the cheese5. Fit the lid and cook for approximately 4 hours on Low.6. If you prefer a browner, crispier top, place the bowl under a hot grill for about 2 minutes.

Creamy Rice Pudding Serves 4-6

225g pudding rice75g sugar2 litres whole or semi skimmed milk50g butter2.5g nutmeg

1. Grease the removable stoneware bowl using a little of the butter.2. Add all the ingredients to the removable stoneware bowl and stir with a spoon to mix together.3. Fit the lid and cook on Low for 4-5 hours or High for 2-3 hours.4. Serve with fresh berries or fruit compote.

11

Nutty Apple Crumble Serves 4

150g plain flour 50g rolled oats100g light brown sugar 3g ground cinnamon 2g ground nutmeg 150g butter, cut into cubes 125g chopped walnuts 50g caster sugar, or to taste 20g cornflour 2.5g ground ginger 2.5g ground cinnamon 800g cooking apples - peeled, cored and sliced30ml lemon juice

1. Place the flour, brown sugar, oats and spices into a large mixing bowl. Add the cubed butter and rub with your fingertips until a mixture that looks like crumbs is formed. Stir in the chopped walnuts and set aside.

2. Set aside one spoonful of the caster sugar then combine the remaining sugar, cinnamon and ginger in a small bowl.3. Place the prepared apples into the stoneware bowl in layers, sprinkling each layer with the sugar and spice mixture. 4. Mix together the reserved caster sugar, cornflour and lemon juice then pour it over the top layer of apples. 5. Top with the crumb mixture, fit the lid and cook on Low for 4-5 hours or High for 2-3 hours (or until the apples are

tender).6. Once the cooking time has finished, partially remove the lid for about 30 minutes to allow the crumble topping to

become firm. Serve with vanilla ice cream or hot creamy custard.

Baked Autumn Apples Serves 4

4 medium sized eating apples100g chopped walnuts100g mixed dried fruits2 pieces of stem ginger, finely cut125g Demerara sugar2.5g ground cinnamon4 cinnamon sticks175g soft brown sugar185ml apple cider

1. Cut a small slice from the base of each apple then, using a sharp knife or apple corer, hollow out a small cavity in each apple. Place the apples into your slow cooker.

2. In a small bowl, mix together the walnuts, dried fruit, Demerara sugar and ginger.3. Spoon the mixture into the cavity in each apple.4. Scatter any remaining mixture on top of the apples5. In a separate bowl, mix together the ground cinnamon, brown sugar and cider.6. Spoon this mixture over the apples and top each apple with a cinnamon stick7. Fit the lid and cook on Low for 4-5 hours or High for 3-4 hours. 8. Serve piping hot with scoops of vanilla ice cream

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