Katie Bishop - More Slow Cooker Recipes

50g (2oz) butter

75ml 2½fl oz) dry white wine

Zest and juice of ½ lemon

2 bay leaves, broken in half

Sea salt and freshly ground black pepper

Using a sharp knife, remove the stalks and any damaged outer leaves from the fennel and slice the bulbs in half lengthways. Remove any feathery fronds and set aside.

Pour the olive oil into the slow cooker dish, tipping the dish to ensure an even layer of oil over the base, and arrange the fennel, cut side down, in a single layer in the dish. Dot the top of the fennel with butter and add the wine, lemon zest and juice. Tuck the bay leaves in between the bulbs and season with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until the fennel is soft and the juices have reduced.

Remove the bulbs from the heat and leave to rest for 5–10 minutes. Scatter the reserved fronds over the top before serving.

I ALSO LIKE …

topping the raw fennel with a pork shoulder or belly joint then cooking on low for 6–8 hours until there is no more pink meat, for a delicious all-in-one roast.

PREPARATION TIME:10 MINUTES

COOKING TIME:3 HOURS 10 MINUTES

SERVES: 6

Aubergines and tomatoes are a fantastic pairing. Here they are used in an easy, layered bake, which benefits from its long slow cooking in terms of flavour and texture.

3 large aubergines

500g (1lb 2oz) jar good-quality tomato pasta sauce

3 tbsp extra virgin olive oil

A large handful of fresh basil leaves, plus extra to serve

Sea salt and freshly ground black pepper

75g (3oz) quartered black olives

100g (3½ oz) grated mozzarella cheese

6 tbsp finely grated fresh Parmesan cheese

Using a sharp knife, trim the aubergines and slice them lengthways into thin slices no wider than a pound coin (about 3mm/ 1/8in).

Spread about 4 heaped tablespoons of pasta sauce over the base of the slow cooker dish, then top with a third of the aubergine slices and drizzle with some of the olive oil, add a layer of basil and season to taste with salt and pepper. Sprinkle over a third of the olives and a third of the cheeses. Repeat this process twice more, but do not add the final layer of cheese. Finish with the remaining pasta sauce, spreading it evenly over the aubergine slices. Cover with the lid and cook on high for 3 hours or on low for 6 hours until the aubergines are meltingly tender.

Uncover and sprinkle with the reserved mozzarella and Parmesan, then replace the lid and cook on high for a further 10 minutes or until melted. Serve with a dressed green salad.

I ALSO LIKE …

to add a couple of layers of lasagne sheets to this recipe to make a more substantial dish. See the lasagne recipe opposite for more guidance on quantities and how to do it.

PREPARATION TIME:5 MINUTES

COOKING TIME:4½–6½ HOURS, PLUS PREHEATING

SERVES6

This recipe is so easy to make and perfect for a family supper or relaxed entertaining.

A large knob of butter

2 tbsp olive oil

500g (1lb 2oz) sliced white mushrooms

Sea salt and freshly ground black pepper

700g (1lb 9oz) jar good-quality tomato pasta sauce

12 very thin slices of prosciutto di Parma (ham), shredded into 1–2cm (½–¾in) pieces

About 9 sheets white ‘no need to pre-cook’ dried lasagne

150g (5oz) grated mozzarella cheese

25g (1oz) freshly grated Parmesan cheese

Remove the slow cooker dish from the base and rub the butter generously over the inside of the dish. Turn the slow cooker base (without the dish in it) on to high to preheat.

Warm the olive oil in large frying pan over a high heat. When very hot, add the mushrooms and season generously with salt and pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden. Add the pasta sauce to the pan. Fill the jar a third full with cold water and rinse out the contents into the pan. Add the ham and mix well.

Spread about 4 tablespoons of the mushroom sauce over the base of the slow cooker dish. Top with 3 sheets of the lasagne, about a third of the remaining sauce and a third of the cheeses. Repeat this process twice more but do not cover with the final layer of cheese (the top layer should be the mushroom sauce). Insert the dish carefully into the preheated slow cooker base, cover with the lid and cook on low for 4–6 hours or until the pasta is tender when tested with the tip of a knife.

Once cooked, remove the lid and sprinkle over the reserved cheese. Leave uncovered for about 10–15 minutes or until the cheese has melted. Serve with a dressed green salad.

PREPARATION TIME:15 MINUTES

TOTAL TIME:6¼–8¼ HOURS

SERVES4

These tasty pork ribs are so easy to make and lip-smackingly tasty!

150g (5oz) tomato ketchup

150g (5oz) soft dark brown sugar

100ml (3½fl oz) cider vinegar

1 heaped tsp English mustard powder

½tsp paprika

Sea salt and freshly ground black pepper

1.5kg (3lb 5oz) individual pork ribs

Place the ketchup, sugar, vinegar, mustard powder and paprika into the slow cooker dish, season well with salt and pepper and mix until smooth. Add the ribs and toss to coat evenly in the sauce. Cover with the lid and cook on low for 6–8 hours.

Remove the ribs from the slow cooker and cover with a tent of foil to keep warm. Skim off any excess fat from the surface of the sauce with a spoon and discard. Pour the sauce into a saucepan and bring to the boil over a high heat. Boil for 5 minutes or until thickened, then drizzle over the ribs before serving.

COOKING CONVENTIONALLY?

Preheat the oven to 170°C (325°F), Gas mark 3. Place the ribs into a large casserole dish with a tight-fitting lid and add 250ml (gfl oz) cold water to the sauce ingredients. Cover and bake in the oven for 2½–3 hours or until tender.

PREPARATION TIME:5 MINUTES

COOKING TIME:2 HOURS 10 MINUTES

SERVES4

This risotto is SO easy to make – there’s no standing over a pot stirring for ages. Instead everything is mixed together and then left to its own devices.