10
MEDITERRANEAN BRAISED LAMB SHANKS
Serves 5
15ml vegetable oil
5 small lamb shanks
1 large red onion, roughly chopped
2 cloves garlic, chopped
1 x 400g tin chopped tomatoes
1 medium aubergine, roughly chopped
15g roughly chopped fresh Oregano or 10g dried Oregano
250ml lamb stock
30g tomato purée
1. Heat the removable stoneware bowl on your hob until hot, add the oil and then sauté the lamb shanks until browned on
all sides.
2. Add the remaining ingredients and stir well to combine. Place the stoneware bowl onto the heating base.
3. Cover and cook on Low for 7-8 hours or High for 5-6 hours.
4. Thicken the sauce if required with a little cornflour mixed with water. Serve with roasted root vegetables and cous cous.
SELF-SAUCING CHOCOLATE ORANGE PUDDING
Serves 5
100g butter, melted, plus a little extra for the dish
225g self-raising flour
150g caster sugar
75g cocoa, sifted
5g baking powder
Zest and juice of 1 orange
Salt
3 medium eggs
150ml milk
100g orange flavoured milk chocolate, chopped
For the sauce:
200g light brown soft sugar
25g cocoa powder
1. Lightly grease the removable bowl with a little butter .
2. Mix the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a bowl.
3. Whisk together the orange juice, eggs, melted butter and milk, then pour onto the ingredients in the bowl and mix until
smooth. Stir in the chocolate chunks then transfer the mixture into the stoneware bowl.
4. Make the sauce by mixing 280ml of boiling water with the brown sugar and cocoa powder. Pour the sauce carefully
over the mixture in the stoneware bowl. Put the stoneware bowl into the heating base, fit the lid and cook on High for 2
hours until firm and risen.
5. Serve with pouring cream or vanilla ice cream.
