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Chicken and green olive tagine

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This dish is slow cooked in a Dutch oven, but you could always use a tagine if you have one. Preserved lemons have a subtle and distinctive flavor and are available at specialty supermarkets. 4 tbsp olive oil 4 large tomatoes, roughly chopped 1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker 2 tbsp paprika (1 lemon for the traditional method) pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker 1 tsp ground turmeric (3 cups for the traditional method) salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted 8 chicken drumsticks and rinsed 4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded, 4 garlic cloves, finely chopped and rind shredded (optional) pinch of saffron threads handful of cilantro, chopped 1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped peeled and grated in the slow cooker PREP 20 MINS, COOK...
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Provençal lamb daube with olives

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There are numerous versions of the “daube,” but all are cooked in red wine. Choose a robust wine that you would happily drink. Throw in a cinnamon stick, if you wish, for a touch of warm spice. 1 orange, zest peeled in wide strips 14oz (400g) can chopped tomatoes 2 garlic cloves, finely chopped 2 onions, sliced 2 cups red wine 2 carrots, peeled and sliced 2 bay leaves 2 cups mushrooms, trimmed and sliced 3–4 sprigs each of rosemary, thyme, and parsley about 1⁄2 cup pitted green olives 10 peppercorns 1 cup hot beef stock for the slow cooker 2lb (900g) boneless lamb shoulder, cut into cubes (11⁄4 cups for the traditional method) 2 tbsp olive oil salt and freshly ground black pepper 10oz (300g) piece of smoked slab bacon, cut into 1⁄4in (5mm) lardons in the slow cooker PREP 15 MINS, PLUS MARINATING  COOK 10 MINS PRECOOKING; AUTO/LOW 6–8 HRS To make the marinade, combine the orange zest, garlic, wine, ...
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Vegetable casserole with dumplings

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1 tbsp olive oil 1 tbsp all-purpose flour 1 onion, roughly chopped 2 cups hot vegetable stock for the slow cooker salt and freshly ground black pepper (3 cups for the traditional method) 3 garlic cloves, finely chopped 14oz (400g) can cannellini beans, drained and rinsed pinch of dried chile flakes few sprigs of rosemary 2 leeks, trimmed and thickly sliced 2 cups self-rising flour 3 carrots, peeled and roughly chopped 1⁄2 cup shortening 2 celery stalks, roughly chopped 2 tbsp finely chopped flat-leaf parsley in the slow cooker PREP 25 MINS COOK 20 MINS PRECOOKING; AUTO/LOW 6–8 HRS OR HIGH 4 HRS Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and chile flakes. Add the leeks, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, ...
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Osso bucco Italian classic is served with a zesty gremolata

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This Italian classic is served with a zesty gremolata, and it would be delicious with a saffron and Parmesan risotto. Ask your butcher for a hindleg of veal as they are meatier than the front legs. 1⁄4 cup all-purpose flour salt and freshly ground black pepper 4–6 pieces of veal shin with bones (about 4lb/1.8kg) 2 tbsp vegetable oil 1 garlic clove, finely chopped finely grated zest of 1 orange 1⁄2 cup hot chicken or veal stock for both methods 2 tbsp butter 1 carrot, peeled and thinly sliced 2 onions, finely chopped 1 cup white wine 14oz (400g) can Italian plum tomatoes, drained and coarsely chopped FOR THE GREMOLATA small bunch of flat-leaf parsley, leaves finely chopped finely grated zest of 1 lemon 1 garlic clove, finely chopped in the slow cooker   PREP 15 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 6–8 HRS OR HIGH 4 HRS 1 Preheat the slow cooker, if required. Put the flour on a large plate, sea...
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Apple dumplings orange zest instead of lemon

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You could change the cinnamon in these dumplings for grated nutmeg or pie spice, and use orange zest instead of lemon for a slightly sweeter finish. scant 2 cups self-rising flour, sifted 4 cooking apples, peeled and cored but left whole 1⁄2 cup vegetable shortening 1 tbsp demerara sugar 1 tsp ground cinnamon, plus extra to serve grated zest of 1 lemon 1⁄2 cup golden raisins confectioner’s sugar, to serve in the slow cooker    PREP 20 MINS COOK HIGH 3–4 HRS Preheat the slow cooker, if required. To make the pastry, put the flour, shortening, cinnamon, and lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of cold water and mix together until it forms a dough. Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round, sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of the pastry with water and bring them together at the t...
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Classic crème caramel delicious classic infused with the taste of vanilla

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2 cups whole milk 2 whole eggs 1 vanilla pod, split lengthwise and seeded 4 egg yolks 1 cup superfine sugar in the slow cooker   PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools. Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels. Put the remaining sugar with the eggs and egg yolks into a bowl and w...
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Lemon sponge pudding

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Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture. grated zest and juice of 2 lemons 1⁄4 cup superfine sugar juice of 1⁄2 large orange 1 tbsp light corn syrup packed 1⁄4 cup light soft brown sugar 2 eggs 1⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted in the slow cooker   PREP 30–40 MINS COOK HIGH 2–3 HRS Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combi...
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