8
pulses (beans, peas and lentils)
warning
Boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding to the
cookpot. They’re poisonous if undercooked.
Don’t soak lentils. Soak dried peas or beans overnight. Drain and rinse, then boil for 10 minutes,
in the cooking liquid, before adding to the cookpot. Season at the end of cooking. For canned
beans or peas, simply drain and add them 30 minutes before the end of the cooking time.
ratatouille
1 small aubergine, sliced
50g (2oz) butter
1 green pepper, deseeded and diced
1 onion, chopped
1 red pepper, deseeded and diced
1 clove garlic, crushed
397g can chopped tomatoes
2 courgettes, sliced
salt and pepper to taste
Slice the aubergine and sprinkle with salt. Leave for half an hour, rinse and pat dry. In a large pan
melt the butter and fry the onion and garlic till transparent. Mix in the remaining ingredients,
and cook for a further 2 minutes, stirring, then add to the cookpot. Cook for the time shown.
stuffed tomatoes
4 large, firm tomatoes
50g (2oz) fresh bread crumbs
50g (2oz) boiled ham, finely chopped
50g (2oz) cheese, grated
salt and pepper to taste
1 tsp chopped parsley
Cut a lid off the top of each tomato and scoop out the pulp. Mix the ham, cheese, breadcrumbs,
seasoning, parsley, and a little of the tomato pulp to bind the mixture. Spoon into the tomatoes.
Stand the tomatoes in the cookpot, add any extra filling and 1 tbsp water.
vegetarian curry
1 tbsp cooking oil
½ onion, chopped
½ clove garlic, crushed
¼ tsp chilli
¼ tsp turmeric
¼ tsp coriander
¼ tsp cumin
50g (2oz) lentils
300ml (½pt) white stock
½ tsp lemon juice
salt and pepper to taste
1 small carrot, diced
½ apple, peeled, cored and chopped
15g (½oz) sultanas
Heat the oil in a pan. Lightly sauté the onion and garlic. Add the turmeric, chilli, coriander, cumin
and lentils. Cook gently for a minute. Stir in the stock, lemon juice, salt and pepper. Bring to the
boil and boil for 5 minutes. Transfer to the cookpot and stir in the carrots, apple and sultanas.
fish
Cooking fish in the cookpot develops delicate flavours slowly, retains the flavour and nutritive
value, and holds the fish together. Don’t cook fish for long periods.
1 Grease the base of the cookpot with butter or margarine.
2 Clean, trim and wash the fish (rolled fillets and steaks are most suitable). Frozen fish should
be completely thawed before slow cooking. Dry and place in the cookpot.
3 Season well, sprinkle with lemon juice, then add hot stock, water or wine
4 Dot some butter over the fish, and cook at 1 for 2-3 hours.
poached cutlets of salmon
1 x 175g-225g (6-8oz) salmon cutlet
100ml (3½ floz) water
3 tbsp white wine
½ tsp salt
1 bay leaf
2 peppercorns
1 thin slice of onion
1 sprig parsley
Put the cutlet on a piece of baking parchment and put into the cookpot. Put the other
ingredients into a pan, bring to the boil, then pour over the salmon. Replace the lid and cook for
the time shown.
No. hours
1
6-8
2
4-5
set hours
1
3-4
2
1-2
set hours
1
6-10
2
3-4
set hours
1
2-3
