12
5. Cover and cook on Low for 5–6 hours or High for 4–5 hours.
6. Adjust the seasoning and sprinkle with chopped parsley.
Serve with some buttered pasta or creamy mashed potatoes.
Creamy chicken and mushrooms
Serves 2
•
1 small chicken, about 700–800g cut in half
•
100g chestnut mushrooms, sliced
•
2 rashers of bacon, diced
•
100ml dry white wine
•
1 tbsp vegetable oil
•
200ml chicken stock
•
30g plain flour
•
Few sprigs fresh thyme, leaves picked
•
1 small onion, finely sliced
•
Small handful fresh parsley, chopped
•
6 shallots, peeled and left whole
•
50ml double cream
•
1 garlic clove, finely chopped
1. Heat the vegetable oil in a frying pan over a medium heat. Add the bacon and fry until just crisp, remove with a slotted
spoon and add to the removable cooking bowl. Place the bowl into the heating base.
2. Dust the chicken pieces in the flour and brown on all sides in the frying pan for about 5 minutes. Add the browned
chicken to the cooking bowl.
3. Add the sliced onion, shallots, garlic, mushrooms and thyme to the frying pan and brown for 5 minutes. Pour over the
wine and allow to bubble. Add the stock and stir well.
4. Pour into the cooking bowl, add some seasoning and gently mix to coat the chicken in the sauce.
5. Cover and cook on Low for 5–6 hours or High for 4–5 hours until the chicken is cooked. Stir in the cream and warm
through.
Sprinkle with the chopped parsley and serve with baked potatoes or steamed rice.
Macaroni cheese
Serves 2
•
250g uncooked elbow macaroni
•
575ml milk
•
½ tsp Dijon mustard
•
150g grated mature Cheddar cheese
•
Salt and pepper
1. Add the macaroni, milk and mustard to the removable cooking bowl. Place the bowl into the heating base.
2. Stir well and cook on Low for about 2 hours. Stir once within the 2-hour cooking time.
3. Remove the lid and add the grated cheese and some seasoning.
4. Stir well and allow to stand for 10 minutes.
If you like a crispy browned top, sprinkle with a little extra grated cheese and grill until golden.
Mixed bean, quinoa and lentil chilli
Serves 2
•
1 medium onion, chopped
•
100g dried red lentils
•
2 garlic cloves, finely chopped
•
400g tin mixed beans
•
1 celery stalk, chopped
•
1 tbsp chilli powder, adjust if you like it milder
•
1 red pepper, diced
•
1 tsp cumin
•
400g tin chopped tomatoes
•
1 tsp oregano
•
450ml vegetable stock
•
100g uncooked quinoa
To finish:
•
50g spinach leaves
•
1 handful of coriander leaves, roughly chopped
•
½ lemon, zested