Katie Bishop - More Slow Cooker Recipes

Season the soup with more fish sauce and the sugar to taste. Ladle into warm bowls and sprinkle with coriander leaves before serving.

I ALSO LIKE …

cooking this recipe to the end of paragraph 1 and then mixing the squash or pumpkin cubes with all the other ingredients except the stock. It’s great heated through and served with rice noodles.

PREPARATION TIME:5 MINUTES, PLUS OVERNIGHT SOAKING

COOKING TIME:2–3 HOURS

SERVES4

This easy soup is very warming and tasty – perfect for a cold day or if you’re in need of some real comfort food.

2 tbsp olive oil

2 leeks, white part only, diced

2 garlic cloves, peeled and finely chopped

500g (1lb 2oz) green split peas, soaked overnight and drained

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.

PREPARATION TIME:5 MINUTES

COOKING TIME:4 HOURS

SERVES4

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.

PREPARATION TIME:10 MINUTES

COOKING TIME:2¼ HOURS

MAKES500G (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

PREPARATION TIME:10 MINUTES

COOKING TIME:4–5 HOURS

SERVES4

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