Katie Bishop - More Slow Cooker Recipes

50g (2oz) walnut pieces

Trim the roots and green leafy tops from the beetroot, cut them into chunky wedges and place into the slow cooker dish together with the garlic, finely grated zest and juice from one of the oranges, the vinegar and half the olive oil. Cover with the lid and cook on low for 4–5 hours or until tender. Leave to cool completely in the slow cooker.

Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Then hold one orange in your hand over a small bowl and cut each segment of orange away by cutting between the membranes. Allow the segments and any juice to collect in the bowl.

Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot and salt and pepper to the orange segments and set aside.

Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing, then scatter with the remaining mint, the goat’s cheese and walnuts to serve.

COOKING CONVENTIONALLY?

Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas mark 4, for 2–3 hours or until tender.

PREPARATION TIME:5 MINUTES

COOKING TIME:3 HOURS

SERVES4 AS A MAIN SALAD

VEGETARIAN

This simple, rustic salad is packed with flavour and is utterly moreish. It’s great on its own with crusty bread or equally at home as an accompaniment to meat, especially lamb.

4–6 tbsp olive oil

1 garlic clove, peeled

250g (9oz) Umbrian or brown lentils, rinsed and drained

1 celery stick, trimmed and finely diced

2 fresh thyme sprigs, leaves only

1 bay leaf, broken

A large pinch of dried basil

1 litre (1¼) pints) vegetable stock

Extra virgin olive oil, to taste

Sea salt and freshly ground black pepper

15g (½oz) fresh flat-leaf parsley, roughly chopped

Lemon wedges, to serve

Cover the base of the slow cooker dish with the olive oil. Using your thumb, press the garlic firmly to bruise it and add it to the slow cooker dish. Add the lentils, celery and herbs and mix well to coat in the oil.

Pour the stock over the lentils. Cover with the lid and cook on high for 3 hours or until the lentils are tender.

Remove from the heat and leave to cool completely. The mixture will be quite liquid. Season to taste with extra virgin olive oil and salt and pepper. Mix in the parsley before serving with lemon wedges.

PREPARATION TIME:10 MINUTES

COOKING TIME:1½–2 HOURS

SERVES4

VEGETARIAN

Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.

4 red peppers

2 garlic cloves, peeled and finely sliced

6 tbsp couscous

3 tbsp boiling water

4 tbsp finely chopped fresh herbs, such as basil, flat-leaf parsley or mint

3 tbsp olive oil, plus extra for drizzling

2 tomatoes, diced

1 tsp harissa paste

Sea salt and freshly ground black pepper

Using a sharp knife, halve the peppers, attempting to cut along the centre of the stalk so that each half has a piece of stalk attached to it. Carefully remove the seeds, leaving the stalks intact, and arrange the peppers in a single layer in the slow cooker dish (they should fit snugly with few gaps between them). Divide the garlic slices between the peppers.

Place the couscous in a large bowl and add the boiling water. Add the herbs, olive oil, tomatoes and harissa paste, then season with salt and pepper and mix well. Spoon the mixture neatly into the pepper halves and drizzle a little more olive oil over the top. Cover with the lid and cook on high for 1½–2 hours or until the peppers are wonderfully soft but still holding their shape, and the couscous is tender. Serve immediately with some rocket leaves and dollops of Greek yoghurt.

I ALSO LIKE …

to do this with other vegetables, such as halved, hollowed-out courgettes, tomatoes and mini aubergines, using their diced flesh in the couscous stuffing mixture.

PREPARATION TIME:15 MINUTES

COOKING TIME:2–3 HOURS

SERVES4

VEGETARIAN

This salad is packed full of flavour. It is utterly wonderful in the summer, and particularly good for picnics and barbecues, or just as good for brightening up grey days in winter!

4 red peppers

500g (1lb 2oz) baby cherry tomatoes

1 garlic clove, peeled and finely chopped

Sea salt and freshly ground black pepper

4 handfuls of rocket leaves

200g (7oz) feta cheese, cubed

50g (2oz) toasted pine nuts

Extra virgin olive oil, for drizzling

Using a sharp knife, deseed the peppers and cut each one into 6 wedges. Add the peppers, tomatoes and garlic to the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until softened.

Mix the rocket leaves into the pepper mixture and season to taste. Spoon the pepper mixture onto a platter, then scatter over the feta and pine nuts. Drizzle with a little olive oil and serve with warmed pitta bread.

I ALSO LIKE …

to let this mixture go cold before tossing it through cooked and cooled pasta to make a perfect summer pasta salad.

PREPARATION TIME:10 MINUTES

COOKING TIME:2–3 HOURS

SERVES2 AS A MAIN COURSE OR 4 AS A SIDE DISH

VEGETARIAN

I love fennel, raw and shaved thinly into a salad, or even more so when braised long and slow until meltingly soft. This recipe is fabulous on its own with crusty bread or as an accompaniment to meat or fish.

4 medium fennel bulbs

2 tbsp olive oil