ABOUT THE AUTHOR

Nathan Anthony is a Northern Irish Homecook who set up a lockdown food blog “Bored of Lunch” to get people cooking, eating healthier and give them something to focus on during the pandemic. By day Nathan works at a FTSE100 company so cooks in a way to suit his pretty hectic schedule. Initially aimed at busy professionals this quickly expanded to all those working from home, busy parents and those who want quick, calorie-controlled recipes.

Welcome

Thank you so much for purchasing my FIRST book. I set up Bored of Lunch on social media in 2020 to help people cook healthier and more interesting meals at home during the pandemic. And from a totally selfish point of view, it also gave me a great excuse to cook amazing meals for myself while I was working from home. In two years, the blog accumulated almost a million followers across my platforms, with video views in excess of 100 million. I am not a trained chef, I have never worked in the hospitality sector, nor do I have a background in nutrition … BUT I am hugely passionate about food. By day, I work for one of the largest companies in the UK, but I am a dedicated hobby home cook. My style of cooking is speedy and stripped back, which helps me manage my time with a busy job.

Cooking at home shouldn’t be expensive. The dishes in this book are cost effective, perfect if you are cooking for a family or want to prepare meals for yourself for the week ahead. Slow cookers use less electricity than ovens and hobs, so this method of cooking should save you even more money. All the ingredients in this book are readily available from local supermarkets so you won’t have to go hunting in delis or specialist supermarkets for ingredients. There should also be a supermarket own-brand version of most of the ingredients to make the recipes even more cost effective. I have included a calorie count for all of the recipes in this book simply because it’s something I track.

The beauty of a slow cooker is that you can prep your food in advance, leave it cooking gently while you go about your busy day, then return to a delicious and healthy home-cooked meal. However, while the recipes in this book are designed to be made in a slow cooker, they could also be cooked in a saucepan on the hob if you haven’t had time for preparation earlier in the day. Whichever way you choose to make them, in this book you can expect a lot of wonderful, one-pot dishes to free up time for you to do the things you love.

This book is dedicated to my amazing online followers – if you hadn’t followed me, this book would not have been possible. I hope you enjoy the book and love the recipes as much as I do. I can’t wait to see you all recreate them on social media.

Love,
Nathan

KITCHEN EQUIPMENT

SLOW COOKER

I have two slow cookers of different sizes. One is a 3.5-litre slow cooker which can accommodate nearly all the recipes in this book and is comfortably big enough for four large portions. My other slow cooker is 6.5-litres and I use that for extra-large cuts of meat or big birds. It’s quite simple to pick a slow cooker as they are all pretty straightforward to use. Some of the less-expensive pots simply have a high or low setting. The slightly more expensive ones sometimes have a keep-warm setting so they won’t continue to cook the food, only keep it warm. Perfect if you are hosting a crowd. Check your specific slow cooker but, generally, the ceramic pot and lid are both dishwasher safe. However, the lid tends not to be oven safe so I always take that off if I’m putting the ceramic pot in the oven.

Even though slow cookers need to be switched on for a long time, they are very energy-efficient and don’t use much electricity, so they tend to be cheaper to run than a standard oven. In addition, low and slow is a great way to cook cheaper cuts of meat. All in all, I hope you’ll find your slow cooker is a great way to save you a bit of money on your household bills.

FOOD PROCESSOR

Thankfully not many recipes in this book require one, but a food processor or Nutribullet can be such a helpful timesaver for making things like curry pastes. However, it’s not essential because you can just chop the ingredients finely with a sharp knife. The taste will be the same but the texture will be slightly different.

NONSTICK FRYING PAN

I don’t often brown meat before adding it to the slow cooker, but when I do a good nonstick frying pan works wonders. You won’t need a frying pan for the majority of recipes in this book, but if you have time, browning meat does add an extra layer of flavour to a dish.

HANDHELD BLENDER

I rely on soup to get me through the colder months and often I’ll have one bubbling away in my slow cooker. This saves hob space, helps with meal prep and means I can use up any sad-looking vegetables instead of throwing them out. I like blended soups rather than chunky ones, so I use a handheld blender to blitz them after cooking. These are cheap gadgets but save on washing up as you can blitz the soup in the pot it was cooked in.

KITCHEN SCALES

These are available cheaply online but are invaluable when following a recipe, particularly if you’re keeping an eye on the calories in your meal. When measuring pasta and rice for the slow cooker, it’s good to get the measurements exact. My scales aren’t fancy at all – they are small and flat so easily stored away.

PANTRY ESSENTIALS

Here I’ve included a list of some of my most-used ingredients that I try to have on hand so that I can create tasty, healthy food at home. It’s not an exhaustive list and you definitely don’t need to go out and buy them all at once. These are just some of the staples I aim to have in stock and recommend that you do too.

I don’t come from the food or fitness background but I do believe in tracking calories to suit your nutritional needs and goals. There are lots of apps online that will recommend your ideal calorie count based on your height and weight. I’ve included the calorie count of these recipes to help them fit into your lifestyle, whether you’re trying to reduce or maintain your calorie target for the day.

FOR FLAVOUR

Dried herbs – oregano, basil, thyme, rosemary, coriander

Paprika, chilli flakes, garlic granules, onion granules, chilli powder

Salt and pepper

FOR FAKEAWAY RECIPES

Soy sauce, hoisin sauce, honey, rice vinegar, tins of reduced-fat coconut milk, sriracha, peanut butter

Garlic and ginger – use fresh, dried, frozen or purée from a jar

SAUCE ESSENTIALS

Stocks including veg, chicken and beef

Cornflour to help you thicken a sauce

Tins of chopped tomatoes or passata

Tomato purée

Worcestershire sauce

TO FILL YOU UP

Rice

Lentils

Dried pasta – for the slow cooker, penne, farafelle and orzo all work really well. (You can also use fresh pasta but this will take about a third of the time as dried pasta.) Adding the pasta directly into your slow cooker, rather than cooking it separately on the hob, reduces the need for boiling a kettle and saves on extra washing up

Sweet potatoes

Baby potatoes

Beans

Noodles

FRESH INGREDIENTS FOR EVEN MORE FLAVOUR

Coriander leaves

Basil leaves

Rosemary sprigs

Thyme sprigs

Lemons, limes and oranges

Onions

RECIPE LIST

THAI BASIL BEEF

MANGO CHICKEN CURRY

BEEF MASSAMAN

BEEF NOODLES WITH PEANUT SAUCE

HEALTHY CHICKEN KORMA

CLASSIC CHICKEN CURRY

LEAN BUTTER CHICKEN

GIN-INFUSED SPICED BEEF

LAMB RENDANG

BRAISED BEEF WITH SOY & MUSHROOMS

HONEY CHILLI BEEF NOODLES

LAMB BHUNA

HONEY SESAME BEEF

SPICED BEEF BRISKET

LEMONGRASS CHICKEN NOODLES

VIETNAMESE BEEF PHO

AMERICAN SLOPPY JOES

THAI BASIL BEEF

I adore this recipe, which was inspired by the local Thai takeaway we had growing up. The smell alone transports me back to my childhood so it holds such sentimental value. That’s the beauty of food – it can trigger wonderful memories. The flavour here is sensational, like a very rich satay. It’s got to be one of my all-time favourite fakeaways.

SERVES 4

500g beef steaks, thinly sliced

5 garlic cloves, crushed

1 tsp chilli flakes

1 tsp ancho chilli flakes

1 tbsp dried basil or Thai holy basil paste

1 tbsp Thai fish sauce

1 tbsp sugar

3 tbsp soy sauce

2 tbsp orange juice

1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water

3 tbsp honey

1 red pepper, sliced

handful of mushrooms, halved

250ml chicken stock

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 2½–3 hours or low for 5 hours. If you would like the sauce to be thicker, stir in another teaspoon of cornflour mixed to a paste with a little water.

I serve this dish with boiled rice, or chips cooked in my airfryer. Adding 200g of rice will add 260 calories.

THAI BASIL BEEF

MANGO CHICKEN CURRY

By a clear mile, this is the fakeaway dish my online followers have recreated the most, with millions of views on social media. Inspired by my travels in Thailand where I fell in love with a dish like this, this is a game changer when it comes to flavour – and so easy to make too.

SERVES 4

3 chicken breasts, sliced

400ml tin of reduced-fat coconut milk

1 red chilli, sliced, with seeds

1 large mango, peeled and chopped

1 tbsp mango chutney

1 onion, sliced

4 garlic cloves, chopped

2.5cm fresh ginger, grated

handful of fresh coriander, chopped

1–2 tbsp curry powder

2 tbsp soy sauce

juice of 1 lime, plus 1 slice

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 yellow pepper, sliced

salt and pepper, to taste

1 Place all the ingredients, except the yellow pepper, in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 7 hours. Add the yellow pepper and cook for another 15 minutes.

Serve with steamed or boiled rice and a flatbread for dipping into that beautiful sauce. Serving with 150g rice will add 195 calories per serving.

MANGO CHICKEN CURRY

BEEF MASSAMAN

I first tried this dish in Ko Phi Phi, a beautiful chain of islands in Thailand, and I’ve tried to recreate it here. It’s like a cross between a curry and a stew, with tender slow-cooked meat and some mild heat. This effortless, hassle-free recipe takes me less than 15 minutes to prepare before work – all I have to do when I get home is cook some rice. If you want more sauce, you could add a little water.

SERVES 4

600g potatoes, chopped into small chunks (skin left on)

400g diced beef or chopped beef steaks

400ml tin of reduced-fat coconut milk

2 heaped tbsp cornflour, mixed to a paste with 1 tbsp water

1 slice of lime

1 beef stock pot

salt and pepper, to taste

chopped peanuts, to garnish

Massaman curry paste

1 tsp ground coriander

1 tsp ground cinnamon

1 red chilli

1 red onion, roughly chopped

handful of fresh coriander

2.5cm fresh ginger

1 tbsp oyster sauce

2 tbsp dark soy sauce

1 tbsp brown sugar

4 garlic cloves

1 tsp ground cumin

1 tsp curry powder

juice of 1 lemon

juice of 1 lime

1 Place all the curry paste ingredients into a Nutribullet or food processor and blitz to a smooth paste. Alternatively, just chop the curry paste ingredients finely and place everything in the slow cooker – the texture will be different but the taste will be the same.

2 Place the curry paste and all the remaining ingredients in the slow cooker, stir and season to taste. Cook on low for 8 hours.

3 Garnish with the chopped peanuts to give a little texture.

Serve with 200g of cooked rice per person, which will add an extra 260 calories.

BEEF NOODLES WITH PEANUT SAUCE

I used to always serve this dish with rice, but recently I developed a way to cook noodles in the slow cooker along with the sauce, making it an ideal one-pot meal and perfect for prepping those weekday lunches ahead of time. If you’d prefer to serve it with rice, just leave out the noodles and stock. This lean recipe uses reduced-fat coconut milk and no oil. (Recipe photo on next page.)

SERVES 4

400g beef steaks, thinly sliced

1 tbsp curry powder

1 tbsp soy sauce

1 onion, chopped

a few spring onions, chopped

3 tbsp peanut butter

juice of 1 lime, plus 1 slice

400ml tin of reduced-fat coconut milk

1 red chilli, sliced

2 tbsp honey

4 garlic cloves, chopped

2.5cm fresh ginger, grated

handful of baby corn

handful of green beans, trimmed

handful of Tenderstem broccoli

2 carrots, chopped

200g dried egg noodles

250ml hot chicken stock

sesame seeds, to garnish

1 Place all the ingredients, except the noodles and stock, in the slow cooker and stir. Cook on high for 2 hours or low for 5 hours. Add the noodles and stock, stir and cook for another 20 minutes, stirring after 10 minutes. Serve garnished with sesame seeds.

For a lower-calorie alternative, you could try this with rice or udon noodles instead.

HEALTHY CHICKEN KORMA

I really LOVE a korma, but they can be quite calorific with all that cream. This one comes in at just 290 calories a serving. Reduced-fat coconut milk is perfect for creating a leaner curry, giving that creamy sensation without the calories. You don’t get a strong taste of coconut as the spices really shine through.

SERVES 4

3 chicken breasts, cut into chunks

400ml tin of reduced-fat coconut milk

100ml chicken stock

1 tbsp tomato purée

1 tbsp mango chutney

4 garlic cloves, chopped

2.5cm fresh ginger, grated

1 onion, sliced

1 tsp ground coriander

1 tsp ground cumin

1 tsp mild chilli powder

1 tsp ground turmeric

1 tsp paprika

3 cloves

1 tbsp cornflour, mixed to a paste with 1 tbsp water

salt and pepper, to taste

flaked almonds and fresh coriander, to garnish

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 4–5 hours. Pick out the cloves and discard them, then garnish with flaked almonds and fresh coriander.

I always serve with a naan or chapati and about 200g of cooked rice per person which will add 260 calories.

HEALTHY CHICKEN KORMA

CLASSIC CHICKEN CURRY

This banging chicken curry with sweet peas and chunky onions is super-lean. This is another perfect recipe for making ahead and reheating for midweek lunches or dinners. The reduced-fat coconut milk gives the curry a lovely creamy base without the calories. If you ever go to Ireland and you order a curry from a local takeaway, more often than not it will come with peas in it and I find them such a delicious addition.

SERVES 4

4 chicken breasts, cut into chunks

400ml tin of reduced-fat coconut milk

2 tbsp tomato purée

1 tsp ground coriander

1 tbsp ground turmeric

2 tbsp curry powder

1 tsp chilli powder

1 onion, roughly chopped

4 garlic cloves, crushed

2.5cm fresh ginger, grated, or 1 tsp ground ginger

½ tsp Chinese 5 spice

400g tin of garden peas, drained

salt and pepper, to taste

1 Place all the ingredients, except the peas, in the slow cooker, stir and season to taste. Cook on high for 4 hours. Add the peas and cook for another 5 minutes to soften and heat in the sauce.

I serve this dish with 200g of boiled basmati per person for a 586-calorie meal.

CLASSIC CHICKEN CURRY

LEAN BUTTER CHICKEN

Butter chicken has to be one of the most comforting dishes there is. If you don’t have tinned tomatoes and crème fraîche, use a tin of reduced-fat coconut milk instead. You could also use double cream for a treat night, but that will increase the calories.

SERVES 4

4 chicken breasts, cut into chunks

60g low-fat butter

400g tin of chopped tomatoes

3 tbsp low-fat crème fraîche

salt and pepper, to taste

fresh coriander, to garnish

Marinade

3 garlic cloves, crushed

1 tsp ground turmeric

1 tsp curry powder

1 tsp ground coriander

1 tsp mild chilli powder

1 tbsp ground cumin

2.5cm fresh ginger, grated

1 tbsp garam masala

1 Place all the marinade ingredients in a mixing bowl, add the chicken and toss to coat in the herbs and spices. If you have time, cover and place in the fridge overnight or for a few hours. If not, just continue with the recipe.

2 Place all the ingredients, except the crème fraîche, in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 5 hours. Stir in the crème fraîche and garnish with fresh coriander.

I always serve this with 200g of cooked rice per person, adding an extra 260 calories to the meal. The sauce also is perfect for dipping naan or roti.

GIN-INFUSED SPICED BEEF

I’m a gin lover so I adore this recipe! The alcohol mostly evaporates during cooking, but if you prefer you can skip the gin and it will still be delicious. I like to serve this with rice but it’s also great with noodles. (Recipe photo on next page.)

SERVES 4

500g beef steaks, sliced

50ml gin

5 garlic cloves, chopped

2.5cm fresh ginger, grated

a few spring onions, chopped

½ tsp ground cinnamon

½ tsp Chinese 5 spice

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 tbsp brown sugar

1 tbsp sweet chilli sauce

1 tbsp hoisin sauce

125ml chicken stock

6 tbsp soy sauce

1 carrot, grated

1 red pepper, sliced

1 Place all the ingredients, except the carrot and red pepper, in the slow cooker and stir. Cook on high for 2½ hours or low for 4 hours. Add the carrot and red pepper and cook for another 15 minutes.

Serve with noodles or rice – 200g of cooked basmati rice per person adds another 260 calories.

LAMB RENDANG

This combination of lamb and spices is just heavenly. You would never think this dish came from a slow cooker – it’s good enough to impress any guest. Relish the smell of the lamb and spices wafting round the house all day, then tuck in and experience that incredible flavour. This recipe also works really well with beef.

SERVES 4

500g diced lamb

400ml tin of reduced-fat coconut milk

handful of fresh coriander, chopped

1 tbsp desiccated coconut

handful of baby corn

handful of mangetout

2 bay leaves

1 beef stock pot

2 tbsp cornflour, mixed to a paste with 1 tbsp water

pepper, to taste

Rendang curry paste

1 tsp lemongrass paste

2 tsp crushed garlic or garlic paste

1 red chilli

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp salt

3 tbsp olive oil

1 bay leaf

1 red onion or shallot, chopped

juice of 1 lime or 3 makrut lime leaves

2.5cm fresh ginger, grated

1 Place all the curry paste ingredients into a Nutribullet or food processor and blitz to a smooth paste. Alternatively, just chop the curry paste ingredients finely and place everything in the slow cooker – the texture will be different but the taste will be the same.

2 Place the curry paste and all the remaining ingredients in the slow cooker, stir and season to taste with pepper. Cook on high for 3½ hours.

I serve this dish with potato cubes cooked in my airfryer, or with boiled rice – 200g of cooked rice per person adds 260 calories.

LAMB RENDANG

BRAISED BEEFWITH SOY & MUSHROOMS

I first tried a beef dish like this in a Chinese restaurant in Swansea and couldn’t believe I hadn’t tried it before – it’s beautiful. I love pak choi in this recipe, but you could use spinach or Tenderstem broccoli instead. Choose a high-quality soy sauce to give a really rich flavour.

SERVES 4

500g beef steaks, thinly sliced

5 garlic cloves, sliced

10 chestnut mushrooms, quartered

2.5cm fresh ginger, grated

1 onion, thickly sliced

1 tbsp cornflour, mixed to a paste with 1 tbsp water

3–4 tbsp dark soy sauce

1 tsp Chinese rice wine

1 tbsp hoisin sauce

1 tsp mirin

250ml chicken stock

4 heads of pak choi, chopped

1 Place all the ingredients, except the red pepper and pak choi, in the slow cooker and stir. Cook on high for 2½–3 hours or low for 5–6 hours. Add the red pepper and cook for another 5 minutes, then add the pak choi and cook for a final 7 minutes.

Serve with 150g of cooked basmati rice per person, which will add 195 calories.

BRAISED BEEF WITH SOY & MUSHROOMS

HONEY CHILLI BEEF NOODLES

This is a quick and lean version of one of my favourite local Chinese takeaway dishes, and one of the most popular recipes I have ever shared with my online followers.

SERVES 3

400g beef steaks, thinly sliced

4 tbsp dark soy sauce

5 tbsp light soy sauce

2 tsp rice vinegar

5 garlic cloves, crushed

2 tbsp hoisin sauce

3 tbsp orange juice

4 tbsp honey

2 tsp chilli flakes

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 red pepper, sliced

200g dried egg noodles

350ml hot chicken stock

chopped spring onions and sesame seeds, to garnish

1 Place all the ingredients, except the red pepper, noodles and stock, in the slow cooker and stir. Cook on high for 2 hours. Add the red pepper, noodles and stock, stir and cook for another 15–20 minutes, stirring after 10 minutes. Garnish with spring onions and sesame seeds.

HONEY CHILLI BEEF NOODLES

LAMB BHUNA

Technically, for a curry to qualify as a bhuna the spices should be fried, but I’ve kept it simple here so that everything can be made in the slow cooker. I love ordering a lamb bhuna when I get a takeaway but you could easily use chicken or beef here instead. There’s no cream in the recipe, just a little oil, so it’s a pretty healthy curry, but you could add less oil to reduce the calories further. This recipe makes four portions, but it could easily be bulked up with some veg or lentils to serve more.

SERVES 4

400g diced lamb

400g tin of chopped tomatoes

salt and pepper, to taste

Bhuna curry paste

1 onion, chopped

a few spring onions, chopped

1 red or green chilli, sliced, with seeds

handful of fresh coriander, chopped

4 garlic cloves, crushed

2.5cm fresh ginger, grated

1 tsp curry powder

1 tsp ground cinnamon

1 tsp ground turmeric

1–2 curry leaves

3 tbsp olive or rapeseed oil

1 Place all the curry paste ingredients into a Nutribullet or food processor and blitz to a smooth paste. Alternatively, just chop the curry paste ingredients finely and place everything in the slow cooker – the texture will be different but the taste will be the same.

2 Place the curry paste and all the remaining ingredients in the slow cooker, stir and season to taste. Cook on low for 7–8 hours.

Rice or naan would be great accompaniments to this dish.

HONEY SESAME BEEF

This is another speedy favourite – just place all the ingredients in the slow cooker and all you have to do is cook the rice when you want to eat. I must confess that I use microwave rice bags when I’m in a hurry. Chicken and pork will also work well here. I find honey is so important in some of these spiced meat dishes, adding sweetness to the sauce and thickening it without having to use too much cornflour.

SERVES 4

400g diced beef

5 garlic cloves, chopped

1 red onion, chopped

a few spring onions, chopped

1 tsp chilli powder (optional)

6 tbsp soy sauce

5 tbsp honey

1 tsp Chinese 5 spice

250ml chicken stock

1 tbsp sesame oil

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 red pepper, sliced

sesame seeds and extra chopped spring onions, to garnish

1 Place all the ingredients, except the red pepper, in the slow cooker and stir. Cook on high for 3 hours or low for 5 hours. Add the red pepper and cook for another 15 minutes. Garnish with sesame seeds and chopped spring onions.

I usually enjoy this dish with boiled rice or microwave rice bags. In 200g of rice there are 260 calories so this will be in addition.

SPICED BEEF BRISKET

Bored of Sunday lunch? Shake it up a bit and try slow cooking your beef brisket using this delicious combination of spices. This succulent shredded beef is perfect with simple rice, but is versatile enough to be used in many different ways, as you can see below.

SERVES 6

1kg piece of beef brisket

300ml red wine

1 red chilli

300ml beef stock

1 star anise

1 tsp ground cinnamon

2.5cm fresh ginger, grated

2 tsp Chinese 5 spice

1 tsp dried basil

1 tbsp hoisin sauce

5 tbsp honey

1 tsp brown sugar

1 whole head of garlic, cloves chopped or crushed

6 tbsp soy sauce

1 tsp curry powder

fresh coriander and sliced red chilli, to garnish

1 Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over. Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat. Cook on high for 7 hours. Shred the meat with two forks and garnish with coriander and sliced chilli.

Serve with spicy roast potatoes for an alternative Sunday lunch, or use to top fried rice or noodles. This beef is also great for filling pitta breads or bao buns.

SPICED BEEF BRISKET

LEMONGRASS CHICKEN NOODLES

These gorgeous lemongrass-infused noodles are stunning, perfect for a low-calorie summer lunch. I love the clean, fresh flavour of lemongrass, which transports me back to my travels. While you are enjoying this, it’s easy to close your eyes and imagine you are somewhere far away.

SERVES 4

3 chicken breasts, cut into chunks

400ml tin of reduced-fat coconut milk

zest from 2 limes

1 tbsp dark soy sauce

4 garlic cloves, crushed

1 tsp ground ginger

2 lemongrass stalks

juice of 1 lemon

2 tbsp honey

1 red chilli, sliced

2 tbsp rice vinegar

1 tbsp curry powder

handful of baby corn

handful of mangetout or sugarsnaps

200g flat rice noodles, cooked according to packet instructions

fresh coriander, lime slices and chopped peanuts, to garnish

1 Place all the ingredients, except the noodles, in the slow cooker and stir. Cook on high for 3 hours. Stir in the cooked noodles and garnish with coriander, lime slices and some chopped peanuts.

There isn’t enough liquid here to cook the noodles in the slow cooker, but if you’d like to do it all in one pot, you could add another tin of coconut milk at the start.

LEMONGRASS CHICKEN NOODLES

VIETNAMESE BEEF PHO

I’m obsessed – and I mean obsessed – with this recipe. There are so many wonderful flavours in this soup and the slow cooker really elevates them. Make a batch on Sunday to enjoy through the week, or just make it on the day you fancy it. The noodles make this more filling than your usual soup.

SERVES 4

400g beef steaks, thinly sliced

a few spring onions, chopped

1 cinnamon stick

2.5cm fresh ginger, grated

zest and juice of 1 lime

1 tbsp hoisin sauce

1 star anise

4 garlic cloves, sliced

900ml beef stock

1 red chilli, seeds removed

200g rice noodles

salt and pepper, to taste

fresh coriander and lime wedges, to garnish

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the beef and spring onions in the pan and sear for about a minute until just browned all over. If you’re in a hurry, just skip this step.

2 Place all the ingredients, except the noodles, in the slow cooker, stir and season to taste. Cook on high for 1¼ hours. Add the noodles, stir and cook for another 20 minutes, stirring after 10 minutes. Remove the cinnamon stick and star anise and garnish with lime wedges and some fresh coriander.

VIETNAMESE BEEF PHO

AMERICAN SLOPPY JOES

I first discovered Sloppy Joes while wondering what to do with leftover Bolognese and here we are now. I have evolved this recipe over time and it’s always a crowd pleaser – gorgeous well-marinated beef in a bun with sweet sliced onion and tangy gherkins is just everything … sloppy, tasty, filling and low in calories.

MAKES 8

800g lean beef mince

4 garlic cloves, crushed

1 green pepper, finely chopped

1 tbsp Worcestershire sauce

700g passata or 400g tin of chopped tomatoes

5 tbsp tomato ketchup

1 tsp hot sauce

1 onion, chopped

1 tbsp brown sugar

1 tbsp Dijon mustard

1 tbsp Italian seasoning

salt and pepper, to taste

8 brioche burger buns, sliced red onion and pickled gherkins, to serve

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the mince in the pan and sear until browned all over, breaking up the meat. Drain off any excess fat. If you’re in a hurry, just skip this step.

2 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 4–5 hours. Divide the meat between the buns and top with red onion and some pickled gherkins.

For the cheese lovers in the house, add a slice of Cheddar to the buns.

AMERICAN SLOPPY JOES

RECIPE LIST

TEX MEX CHICKEN PASTA

CHICKEN & BROCCOLI PASTA BAKE

COCONUT SALMON

PUMPKIN RISOTTO

GARLIC PARMESAN CHICKEN WITH POTATOES

VEGETABLE RATATOUILLE

BAKED POTATO

CHICKEN AND PEANUT CURRY

SOY & ORANGE DUCK

COCONUT & LIME CHICKEN CURRY

CHICKEN TACOS

PASTA ARRABBIATA

COCONUT CHICKEN NOODLE SOUP

RICH BEEF RAGÙ

TEX MEX CHICKEN PASTA

This pasta was inspired by the flavours of chicken fajitas, which I love. The key to successful pasta in the slow cooker is to stir the pasta only once or twice so it doesn’t lose its shape. If you are short on time, use a premade fajita spice mix instead of the dried spices.

SERVES 4

3 chicken breasts, cut into chunks

1 tsp ground cumin

1 tsp dried oregano

1 tsp chilli powder

1 tbsp paprika

5 garlic cloves, crushed

1 onion, chopped

2 x 400g tins of chopped tomatoes

½ red pepper, chopped

150ml soured cream

300g dried penne pasta

200ml hot chicken stock

100g Cheddar cheese, grated

salt and pepper, to taste

fresh coriander, to garnish

1 Place the chicken, herbs and spices, garlic, onion and tomatoes in the slow cooker, stir and season to taste. Cook on high for 3 hours. Add the red pepper, soured cream, pasta and stock, stir and cook for another 50 minutes. Stir in the cheese and garnish with fresh coriander.

I normally serve this pasta with some guacamole and extra soured cream to give it mega fajita vibes. My recipe for guacamole is on page 87.

TEX MEX CHICKEN PASTA

CHICKEN & BROCCOLI PASTA BAKE

Pasta always goes down a treat, so here is a really simple way to make a pasta bake, with added greens too. This one-pot, low-calorie version will soon become one of your teatime favourites. Believe it or not, a tin of chicken soup works well in place of the crème fraîche.

SERVES 4

3 chicken breasts, cut into chunks

1 tsp paprika

1 tbsp Italian seasoning

1 tsp grated nutmeg

handful of fresh parsley, chopped

1 tsp crushed garlic or garlic paste

1 onion, chopped

900ml hot chicken stock

large handful of chopped Tenderstem broccoli

350g dried penne pasta

2 tbsp low-fat crème fraîche

small handful of breadcrumbs

small handful of grated Parmesan cheese

70g mozzarella, grated

salt and pepper, to taste

1 Place the chicken, herbs and spices, garlic and onion in the slow cooker with one-third of the stock, stir and season to taste. Cook on high for 2 hours. Add the broccoli, pasta and remaining stock, stir and cook for another 45 minutes.

2 Stir in the crème fraîche, top the pasta with the breadcrumbs, Parmesan and mozzarella and cook for another 10 minutes to melt the cheese. If you have an ovenproof slow cooker pot, place it without the lid into a preheated oven at 180°C for 7–10 minutes to crisp the topping.

CHICKEN & BROCCOLI PASTA BAKE

COCONUT SALMON

Tender, flaky salmon in a coconut sauce … tell me something more desirable. The key to this recipe is not to stir the salmon so the fillets stay whole. I adore this dish and know you will too – it might even impress the picky eaters who don’t usually go for fish.

SERVES 4

4 x 90g salmon fillets or 1 large piece

400ml tin of reduced-fat coconut milk

handful of fresh basil leaves

2 tbsp Thai red curry paste

1 tbsp curry powder

juice of 1 lime

handful of fresh coriander

5cm fresh ginger, grated

4 garlic cloves, crushed

1 tsp chilli powder

salt and pepper, to taste

lemon slices and extra fresh basil leaves, to garnish

1 If you want crispy skin on your salmon, heat a nonstick frying pan over a high heat on the hob, then place the salmon in the pan skin side down and sear briefly for 30-60 seconds until crisp. If you have skinless salmon, just skip this step.

2 Place all the ingredients in the slow cooker, stir and season to taste. If you have small fillets of salmon, cook on low for 2 hours; if you have one large piece of salmon, cook for 3–4 hours.

3 Garnish with lemon slices and basil leaves.

This salmon is perfect with salad, couscous or even rice – 100g of cooked couscous per person adds an extra 112 calories.

COCONUT SALMON

PUMPKIN RISOTTO

I love risotto and every Halloween I make sure to buy a nice edible pumpkin. You don’t need to wait until Halloween to make this risotto, though, you can buy butternut squash all year round and it makes a great substitute. This sweet risotto may seem light, but it really fills you up.

SERVES 4

1 edible pumpkin or butternut squash, about 1kg, peeled and chopped

1 tbsp oil

1 tbsp honey

1 onion, chopped

4 garlic cloves, chopped

1 tsp dried sage

1 tsp grated nutmeg

300g risotto rice, such as arborio

1.3 litres vegetable stock

60g Parmesan cheese, grated

salt and pepper, to taste

chopped pecans and extra Parmesan cheese, to garnish

1 Place the pumpkin on a baking sheet with the oil and honey, toss to coat, season to taste and roast in a preheated oven at 180°C for 25 minutes.

2 Place the pumpkin with all the remaining ingredients, except the Parmesan, in the slow cooker, stir and season to taste. Cook on high for 2 hours, stirring from time to time, until nearly all the stock has been absorbed.

3 Add the grated Parmesan and stir well. Garnish with chopped pecans and more Parmesan.

PUMPKIN RISOTTO

GARLIC PARMESAN CHICKENWITH POTATOES

I LOVE the combination of potatoes and garlic. Add some Cajun-spiced chicken thighs and a buttery Parmesan sauce and I’m in heaven with every bite. The thought of the chicken falling off the bone into those garlicky juices is making me salivate as I’m writing …

SERVES 4

8–10 chicken thighs

1 tbsp Cajun seasoning

500g baby potatoes, cut into small cubes (skin left on)

70g Parmesan cheese, grated, plus extra to garnish

6 garlic cloves, crushed

150g low-fat butter

2 sprigs of fresh rosemary

1 tsp dried oregano

handful of fresh parsley, plus extra to garnish

1 slice of lemon

1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)

salt and pepper, to taste

1 Season the chicken thighs with salt, pepper and the Cajun seasoning. Heat a nonstick frying pan over a high heat on the hob, then place the chicken in the pan and sear for about 2 minutes, until browned all over.

2 Place the potatoes in the slow cooker and sprinkle with salt, pepper, half of the Parmesan and the garlic. Dot with the butter, add the rosemary sprigs and arrange the chicken thighs on top. Sprinkle with the remaining Parmesan, the oregano and parsley. Throw in a slice of lemon and cook on high for 4 hours. If you would like the sauce to be thicker, stir in the cornflour paste.

3 Garnish with the extra Parmesan and parsley and serve. I love this with some steamed green beans on the side.

This is a summery dish which goes really well with couscous and salad. It’s even more delicious when you can sit outside and enjoy it in the sunshine.

GARLIC PARMESAN CHICKEN WITH POTATOES

VEGETABLE RATATOUILLE

Ratatouille is a traditional French dish and was mainly enjoyed by those who couldn’t afford meat. What might have started out as ‘poor man’s stew’ is now a staple vegetarian dish that you find on lots of restaurant menus. I love it! I always feel so good after a bowl of this as it’s pure veg, and it’s so filling too. This recipe makes lots of sauce so feel free to add in any extra veg you have around that needs using up.

SERVES 4

2 peppers, sliced

2 courgettes, cut into chunks

2 aubergines, cut into chunks

2 red onions, cut into thick chunks

1 tbsp olive oil

4 garlic cloves

400g tin of chopped tomatoes

700g passata

1 handful cherry tomatoes, halved (you can use sundried)

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 tbsp good-quality balsamic vinegar

fresh basil, to garnish

1 Add everything to the slow cooker except the basil and cook on high for 3½ hours or low for 6 hours and come back to this gorgeous rich veggie heaven.

This is delicious with a side salad, pasta or even just some crusty bread for dipping.

BAKED POTATO

This is so easy I’m not sure I can even call it a recipe. Consider it a life hack and shortcut for all you busy people. A baked potato is such a fantastic lunch staple and perfect if you’re working from home. Just pop them in the slow cooker when you get up and by lunch you won’t have to do a thing. This is how I like to serve my baked potatoes but feel free to play around with the toppings.

SERVES 4

4 baking potatoes or russet potatoes

3 tbsp oil

butter

50g Cheddar cheese (optional)

spring onions or chives, chopped

sea salt flakes and pepper, to taste

1 Pierce each of the potatoes with a fork and add to a square of foil.

2 Drizzle with some oil and season with sea salt and pepper.

3 Use the foil to massage and fully coat the potatoes then wrap into a ball.

4 Add to your slow cooker and cook on high for 5-6 hours.

5 Remove, cut open and top with butter, cheese, if you like, and a sprinkle of spring onions or chives.

CHICKEN AND PEANUT CURRY

I adore anything with peanut butter in it. The lime, chilli and curry powder give this dish such a great flavour profile and the long, slow cooking makes the chicken taste even more incredible. I often cook this for my friends and it always goes down a treat. If you like a thicker sauce, add the optional cornflour paste in the ingredients.

SERVES 3

3 chicken breasts or 6 thighs, cut into chunks

juice of 1 lime

4 tbsp peanut butter

handful of fresh coriander

4 garlic cloves, crushed

1 tbsp curry powder

400ml tin of reduced-fat coconut milk

2 tbsp soy sauce

1 red bird’s eye chilli

1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)

salt and pepper, to taste

chopped spring onions, chopped peanuts, chopped red chilli and fresh coriander, to garnish

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3–4 hours or low for 6–7 hours. Garnish with spring onions, peanuts, chilli and fresh coriander.

Serve 150g of cooked rice per person for a 660-calorie meal.

CHICKEN AND PEANUT CURRY

SOY & ORANGE DUCK

It’s no secret that duck and orange are perfect partners and this recipe will convert even those few people who still need persuading. It’s simple to make and gorgeous. If you like a thicker sauce, add the optional cornflour paste.

SERVES 4

4 duck breasts

1 large orange, sliced

4 tbsp dark soy sauce

4 tbsp honey

1 tsp ground ginger

1–2 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)

4 garlic cloves, crushed

200ml orange juice

1 tsp chilli powder

salt and pepper, to taste

sliced red chilli, to garnish (optional)

1 Use a sharp knife to score the skin of the duck breasts in a criss-cross pattern and season them well. Heat a nonstick frying pan over a high heat on the hob and place the duck in the pan skin side down. Sear the skin for about 4 minutes, until crispy.

2 Arrange the orange slices in the slow cooker, place the duck on top with all the remaining ingredients and cook on low for 2–3 hours. The breasts should be ever so slightly pink in the middle, but you can cook for longer if you prefer. Garnish with red chilli, if using.

Serve with rice, potatoes or salad – 200g of cooked rice per person makes a 625-calorie meal.

SOY & ORANGE DUCK

COCONUT & LIME CHICKEN CURRY

I could eat curries several nights a week in any colour or variation, I’m a curry addict. This dish is reminiscent of a Thai green curry, and it’s quick, easy and low in calories. I’m always trying to recreate dishes from my time in Thailand and, while I may not always get them completely accurate, this recipe never disappoints.

SERVES 4

3 chicken breasts, cut into chunks

1 onion, chopped

5 garlic cloves, chopped

2.5cm fresh ginger, grated

400ml tin of reduced-fat coconut milk

1 tsp onion salt

1 tsp ground coriander

zest and juice of 1 lime

2 bay leaves or curry leaves

1 makrut lime leaf

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 red chilli, sliced (optional)

handful of fresh basil leaves

salt and pepper, to taste

1 Place all the ingredients, except the basil, in the slow cooker, stir and season to taste. Cook on high for 3 hours. Add the basil and cook for another 10 minutes.

This curry is best served with rice to soak up all that creamy sauce.

Mangetout and Tenderstem broccoli would work really well in this dish – just add to the slow cooker when you add the basil.

CHICKEN TACOS

I’ve given the calorie count for each individual taco but to be honest these are so good, I could easily eat all eight in one go. This is the ultimate ‘dump-it-all-in-in-one’ recipe. Just add all the ingredients to the slow cooker, whip up the yogurt dressing and there you go.

MAKES 8

500g boneless chicken thigh, diced

1 tsp paprika

1 tsp Cajun seasoning

1 tsp garlic granules

1 tsp onion granules

1 tsp oregano

1 tsp chilli powder

1 heaped tbsp ground cumin

3 tbsp sriracha

1 tbsp tomato purée

juice of 2 limes

2 tbsp honey

salt, to taste

8 hard or soft shop-bought tacos, to serve

pickled red onion, to serve

fresh coriander, to serve

Yogurt dressing

4 tbsp Greek yogurt

juice of a lemon

1 tsp garlic granules

salt and pepper, to taste

1 Add all the ingredients for the chicken to the slow cooker and cook on high for 4 hours until the meat is falling apart.

2 Make the dressing by mixing the yogurt, lemon juice and garlic granules in a small bowl and season to taste.

3 Assemble your tacos by adding the chicken along with the yogurt dressing and topping with pickled red onion and coriander.

PASTA ARRABBIATA

I first discovered this dish in a London restaurant and instantly wanted to recreate it at home. If I’m in a hurry, I make it in a saucepan but I have found the slow-cooker method results in a much richer flavour. If you want to heighten the flavour even more, soften the onion and garlic in a little oil in a frying pan before adding to the slow cooker. If you just want to make the arrabbiata sauce, leave out the pasta and the stock.

SERVES 4

2 x 400g tins of chopped tomatoes

20 sweet cherry tomatoes, sliced

handful of fresh basil leaves

100ml red wine (optional)

12 garlic cloves, sliced

1 onion, sliced

1 red chilli, chopped

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

350g dried penne pasta, or other dried pasta shape

200ml hot vegetable stock

salt and pepper, to taste

fresh basil leaves, chopped sundried tomatoes and grated Parmesan cheese, to garnish

1 Place all the ingredients, except the pasta and stock, in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 5–6 hours, then blitz the sauce with a handheld blender until smooth. Add the pasta and stock and cook for another 45–50 minutes, stirring after 30 minutes. Garnish with basil and sundried tomatoes and sprinkle with Parmesan.

PASTA ARRABBIATA

COCONUT CHICKEN NOODLE SOUP

Get ready because this gorgeous chicken noodle soup will blow you away. This was inspired by the flavours in a chicken laksa and it’s something I make regularly. The combination of lime, coconut and red curry paste is simply incredible.

SERVES 6

4 boneless chicken thighs, cut into chunks

2 x 400ml tins of reduced-fat coconut milk

juice of 1 lime

handful of fresh coriander

1 heaped tbsp Thai red curry paste

1 tbsp sweet chilli sauce

1 small red chilli, sliced

1 tsp peanut butter

1 tsp sriracha

a few spring onions, chopped

300g egg or rice noodles (I prefer rice noodles)

350ml hot chicken stock

salt and pepper, to taste

chilli oil, chopped peanuts, fresh coriander and lime wedges, to serve

1 Place all the ingredients, except the noodles and stock, in the slow cooker, stir and season to taste. Cook on high for 2¾ hours. Add the noodles and stock, stir and cook for another 20 minutes, stirring after 10 minutes. Garnish with chilli oil, chopped nuts and coriander with lime wedges on the side for squeezing.

COCONUT CHICKEN NOODLE SOUP

RICH BEEF RAGÙ

Probably one of my favourite slow-cooker meals of all time, this ragù is incomparable when it comes to flavour and will wow your family. Use a piece of brisket or a roasting joint and the long, slow cooking will make the meat so tender it falls apart. You could also use duck breast instead of beef for a rich duck ragù.

SERVES 6

900g piece of beef

1 tbsp dried rosemary

1 tbsp dried basil

1 tbsp dried oregano

400g tin of chopped tomatoes

2 tbsp tomato purée

5 garlic cloves, crushed

100ml red wine

300ml rich beef stock

1 carrot, finely chopped

1 onion, chopped

salt and pepper, to taste

fresh basil leaves, to garnish

1 Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over. Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste. Cook on high for 7 hours. Shred the meat with two forks, then garnish with basil leaves.

Serve with 180g of cooked pasta per person to make a 584-calorie meal.

You can sprinkle with shaved Parmesan if you like. Any leftovers make great sandwiches for lunch.

RICH BEEF RAGÙ

RECIPE LIST

CARROT & CORIANDER SOUP

SWEET POTATO & COCONUT SOUP

CHORIZO, CARROT & CHILLI SOUP

SPICED PARSNIP SOUP

RED PEPPER & SWEET POTATO SOUP

PEAR & BROCCOLI SOUP

PULLED PORK BUNS WITH GUACAMOLE

CREAMY PEPPERCORN CHICKEN

HONEY GARLIC SHREDDED CHICKEN

RED LENTIL DHAL

SWEET POTATO, CHICKPEA & SPINACH CURRY

LEMON BUTTER CHICKEN

LEMON & PEA RISOTTO

CREAMY PAPRIKA CHICKEN THIGHS

CARROT & CORIANDER SOUP

I rely on this soup to get me through the colder weather and it’s incredibly low in calories. Carrot and coriander is one of my favourite combinations – it’s just so simple but flavoursome. I use a lot of my soup recipes for meal prep during the winter and this recipe always makes the cut.

SERVES 6

10 carrots, chopped (skin left on)

3 potatoes, chopped (skin left on)

2 good handfuls of fresh coriander, chopped, plus extra to garnish

1 onion, chopped

1 tsp ground coriander

1.3 litres vegetable stock

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours, then blitz the soup with a handheld blender until smooth.

2 Pour into bowls and garnish with the extra coriander.

CARROT & CORIANDER SOUP

SWEET POTATO & COCONUT SOUP

Packed with so much goodness, this is another healthy soup to give you a boost. The sweet potato is filling but the soup itself is low in calories. It’s perfect all year round – comforting in the winter but pleasant and light during warmer weather.

SERVES 6

6 sweet potatoes, chopped

1 onion, chopped

1 red pepper, chopped

750ml vegetable stock

400ml tin of reduced-fat coconut milk

3 garlic cloves, chopped

1 tsp lemongrass paste

1 tsp ground coriander

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3 hours, then blitz the soup with a handheld blender until smooth.

CHORIZO, CARROT & CHILLI SOUP

This is definitely the most popular soup recipe that I have ever posted online. I’m obsessed with chorizo and its smoky flavour enhances any dish. Like all my soups, this could be made in a large saucepan on the hob – just bubble all the ingredients away for 25–30 minutes, then blitz until smooth.

SERVES 6

170g chorizo, sliced

7 carrots, chopped (skin left on)

3 potatoes, chopped (skin left on)

1 red chilli, sliced

3 garlic cloves, chopped

1 tbsp curry powder

small handful of fresh coriander

1.2 litres vegetable or chicken stock

salt and pepper, to taste

chilli flakes, to garnish

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until browned on both sides. If you’re in a hurry, just skip this step.

2 Reserving a few slices of chorizo for garnish, place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3 hours, then blitz the soup with a handheld blender until smooth. Garnish with the reserved chorizo and a sprinkle of chilli flakes.

SPICED PARSNIP SOUP

This recipe holds a very special place in my heart as it was the first thing I ever posted for my online food blog. It was during the pandemic and I wanted to help people rely less on tinned food. Spices go so well with the gentle flavour of parsnips and this soup is hugely nutritious.

SERVES 6

10–12 small parsnips, chopped (skin left on)

1 onion, chopped

5 garlic cloves, chopped

2.5cm fresh ginger, grated

1 tsp ground cumin

1 tsp garam masala

handful of fresh coriander, plus extra to garnish

2 handfuls of dried lentils (around 90g)

1.5 litres vegetable or chicken stock

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3–4 hours or low for 7 hours, then blitz the soup with a handheld blender until smooth.

2 Pour into bowls and garnish with the extra coriander. Serve with some crusty bread (optional).

SPICED PARSNIP SOUP

RED PEPPER & SWEET POTATO SOUP

This is another of my go-to soups for meal prep – if I am in a panic on a Sunday about next week’s lunches, I throw this one together in no time. It is simplicity at its finest and using the slow cooker leaves me more hob space for dinner. I always roast the peppers first for extra sweetness, but you can skip this step if you don’t have time.

SERVES 5

3 red peppers, roughly chopped

1 tbsp oil

6 sweet potatoes, chopped

1 onion, chopped

juice of 1 lime

1 red chilli, sliced

4 garlic cloves, chopped

1 tbsp paprika

1.1 litres vegetable stock

salt and pepper, to taste

cream, fresh basil leaves and mixed seeds, to garnish

1 Place the peppers on a baking sheet with the oil, toss to coat, season to taste and roast in a preheated oven at 180°C for 20–25 minutes.

2 Place the peppers with all the remaining ingredients in the slow cooker, stir and season to taste. Cook on high for 2½–3 hours, then blitz the soup with a handheld blender until smooth. Garnish with a tiny swirl of cream, some basil leaves and some seeds for crunch and extra flavour.

RED PEPPER & SWEET POTATO SOUP

PEAR & BROCCOLI SOUP

I first came across this soup on a restaurant menu and my friend recommended it to me. I haven’t looked back since – it’s beautifully green, slightly sweet and packed full of nutritional goodness. It’s also a light soup, perfect when you are controlling the calories.

SERVES 6

10 pears, chopped (skin left on)

1 onion, chopped

1 head of broccoli, chopped

4 garlic cloves, chopped

handful of fresh coriander

1 litre vegetable stock

2 potatoes, chopped (skin left on)

salt and pepper, to taste

cream and mixed seeds, to garnish

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3–4 hours, then blitz the soup with a handheld blender until smooth. Garnish with a drizzle of cream and some crunchy seeds.

I sometimes top the bowls with croûtons made in my airfryer to add some crunch.

PULLED PORK BUNSWITH GUACAMOLE

I’ve used this magnificent pulled pork to fill soft white rolls and teamed it with guacamole for an extra layer of flavour. Here I use pork loin rather than shoulder as it’s a lot leaner. I usually serve this with rolls but you could have it on its own, with bread or any other carb you like.

MAKES 12

1.2kg piece of pork loin

400g tin of chopped tomatoes

2 tbsp honey

2 garlic cloves, finely chopped

1 tsp ground turmeric

1 tsp Kashmiri chilli powder

1 tsp garam masala

1 tsp curry powder

1 tsp ground cumin

1 tsp grated fresh ginger

1 onion, finely chopped

juice of ½ lemon

65ml water

handful of fresh coriander

salt and pepper, to taste

12 soft white buns, to serve

Guacamole

2 large or 3 small avocados, mashed

handful of cherry tomatoes, finely chopped

1 red onion, finely chopped

1 red chilli, chopped

6 garlic cloves, crushed

juice of 1 lemon

juice of 1 lime

handful of fresh coriander, chopped

1 tbsp oil (optional)

1 Place all the ingredients for the pulled pork in the slow cooker, stir and season to taste. Cook on high for 8 hours. Remove any fat from the pork then shred the meat with two forks.

2 For the guacamole, mix all the ingredients in a bowl until well combined then season to taste. Divide the pork and guacamole between the buns.

CREAMY PEPPERCORN CHICKEN

Everyone loves peppered chicken and I would definitely order this in a pub on a night out – it might be an Irish thing, but I absolutely love it. This is a low-calorie slow cooker version and another of my viral online recipes.

SERVES 3

3 chicken breasts, thinly sliced

1 tbsp black peppercorns

1 tsp cracked black pepper

1 onion, sliced

1 tbsp Worcestershire sauce

1 tsp garlic granules

1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water

1 tbsp Dijon mustard

400ml chicken stock

10 mushrooms, quartered

1 tbsp low-fat butter

1 tsp dried oregano

80g low-fat soft cream cheese

salt, to taste

chopped fresh parsley, to garnish

1 Place all the ingredients, except the soft cheese, in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 5 hours. Stir in the soft cheese and garnish with parsley.

This works well with just about any carbs, including rice and pasta, but potatoes would be my first choice. Mash is perfect, but potato wedges or chips made in my airfryer are pretty good too.

CREAMY PEPPERCORN CHICKEN

HONEY GARLIC SHREDDED CHICKEN

This is another deliciously versatile shredded meat recipe, this time with plenty of sauce so the chicken stays moist but falls apart during the long, slow cook. I hope you enjoy it as much as I do.

SERVES 5

8 boneless chicken thighs

4 tbsp honey

3 tbsp sriracha

8 garlic cloves, crushed (I love garlic!)

5 tbsp dark soy sauce

1 tbsp hoisin sauce

1 tbsp tomato purée

1 tbsp cornflour, mixed to a paste with 1 tbsp water

chopped spring onions, to garnish

1 Place all the ingredients in the slow cooker and stir. Cook on high for 4–5 hours or low for 6–7 hours. Shred the meat with two forks leaving some chunks, then garnish with spring onions.

I adore this with Singapore fried rice but, I must confess, I have served it simply in a glossy brioche bun and it was beautiful.

HONEY GARLIC SHREDDED CHICKEN

RED LENTIL DHAL

I absolutely love dhal and this is one of my go-to dishes when I am having a vegetarian day, and it’s sure to become one of your family favourites. The addition of coconut milk makes it deliciously creamy, but you could replace this with a tin of chopped tomatoes for a lower-calorie version, if you prefer. Dhal goes really well with vegetables and rice, but it has plenty of sauce for dipping naan as well. You could even top the bowls with some grilled chicken.

SERVES 4

380g dried red lentils

250ml cold water

400ml tin of reduced-fat coconut milk

handful of cherry tomatoes, finely chopped

4 garlic cloves, crushed

1 onion, sliced

2.5cm fresh ginger, grated

juice of 1 lemon

1 tsp ground turmeric

1 tsp chilli flakes

1 tsp ground cumin

1 tsp curry powder

1 tsp garam masala

1 bay leaf

salt and pepper, to taste

fresh coriander and chopped spring onions, to garnish

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on low for 5–6 hours, then stir and garnish with fresh coriander and chopped spring onions.

Keep an eye on the lentils, if they start to look dry add more water an hour before it’s ready. If you use slow cooker liners, you will need at least 500ml water.

RED LENTIL DHAL

SWEET POTATO, CHICKPEA & SPINACH CURRY

This gorgeous curry with chunks of sweet potato and comforting chickpeas has added sweetness from the mango chutney. There is lots of sauce here, but you could add more veg and some vegetable stock to stretch it further.

SERVES 4

400g tin of chopped tomatoes

400ml tin of reduced-fat coconut milk

1 tsp vegetable bouillon powder

1 tbsp mango chutney

1 tbsp curry powder

1 tbsp ground cumin

1 tbsp garam masala

1 tsp honey

4 garlic cloves, crushed

3 large sweet potatoes, cut into small chunks

1 onion, sliced

1 handful of spinach

1 tsp peanut butter

handful of fresh coriander, chopped

400g tin of chickpeas, drained

salt and pepper, to taste

extra fresh coriander, to garnish

1 Place all the ingredients, except the chickpeas, in the slow cooker, stir and season to taste. Cook on high for 2 hours or low for 4–5 hours, then add the chickpeas and cook for another hour. If it’s more convenient, you could add the chickpeas from the start but they might lose some of their texture. Garnish with extra coriander.

This goes great with rice but the sweet potato makes this curry quite filling so you can just serve it on its own if you’d rather.

SWEET POTATO, CHICKPEA & SPINACH CURRY

LEMON BUTTER CHICKEN

Who doesn’t love the combination of lemon, garlic, butter and chicken? You can skip browning the meat but I prefer to crisp up that skin before letting the chicken cook low and slow until the meat falls apart. This sauce is supposed to be buttery and juicy, but if you like a thicker sauce, add the cornflour paste.

SERVES 4

10 chicken thighs

low-calorie oil spray

1 tsp onion granules

1 tsp garlic granules

1 tsp paprika

250ml chicken stock

2 tsp chilli flakes

zest of 1 lemon

juice of 2 lemons

1 tsp dried oregano

1 tsp dried basil

3 garlic cloves, crushed

3 tbsp low-fat butter

1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)

handful of fresh basil leaves

salt and pepper, to taste

lemon slices, to garnish

1 Spray the chicken thighs with a little oil, then coat in the onion granules, garlic granules and paprika and season to taste. Heat a nonstick frying pan over a high heat on the hob, then place the chicken skin side down in the pan and sear for about 2 minutes, until the skin is crisp.

2 Place the chicken with all the remaining ingredients, except the basil leaves, in the slow cooker, stir and season to taste. Cook on high for 3 hours. Add the basil leaves and cook for another 5 minutes. Garnish with lemon slices.

This is perfect with potatoes and salad. I sometimes also toast pittas or flatbreads to soak up that gorgeous lemony butter sauce.

LEMON BUTTER CHICKEN

LEMON & PEA RISOTTO

Lemon and pea is one of my favourite risottos and this version is so simple and, unlike the traditional method, requires virtually no effort. Lemons and peas are packed full of goodness and this light, fresh dish can be enjoyed all year round.

SERVES 4

1 onion, sliced

1 tbsp butter

zest of 1 lemon

juice of 2 lemons

300g risotto rice, such as arborio

1.1 litres vegetable stock

handful of fresh parsley, chopped

4 garlic cloves, crushed

400g tin of garden peas, drained, or 1½ cups of frozen peas

salt and pepper, to taste

pine nuts, extra lemon zest, fresh parsley and grated Parmesan cheese, to garnish

1 Place the onion and butter in a small pan over a low heat on the hob and cook gently until softened.

2 Place the onion with all the remaining ingredients, except the peas, in the slow cooker, stir and season to taste. Cook on high for 1¾ hours, stirring from time to time, until nearly all the stock has been absorbed. If you prefer your risotto slightly wetter, add some more stock near the end of cooking.

3 Add the peas and cook for another 10 minutes. Stir well and garnish with pine nuts, lemon zest, parsley and Parmesan.

LEMON & PEA RISOTTO

CREAMY PAPRIKA CHICKEN THIGHS

Paprika, cream and chicken are a match made in heaven – truly – and this is a simple dish that takes minimal prep time. Sometimes I replace the spinach with fresh basil leaves to give an extra pop of flavour. If you want a really thick sauce, add a tablespoon of cornflour mixed with a little water, but I prefer it without.

SERVES 4

8 boneless chicken thighs

low-calorie oil spray

1½ tbsp paprika

1 onion, sliced

1 tbsp Italian seasoning

½ tsp chilli flakes

3 garlic cloves, crushed

250ml chicken stock

100ml single cream or 120g low-fat soft cream cheese

handful of spinach

salt and pepper, to taste

1 Spray the chicken thighs with a little oil, then coat in the paprika and season to taste. Heat a nonstick frying pan over a high heat on the hob, then place the chicken skin side down in the pan and sear for about 2 minutes, until the skin is crisp. Turn and sear on the other side for 2 minutes.

2 Place the chicken with all the remaining ingredients, except the cream and spinach, in the slow cooker, stir and season to taste. Cook on high for 3 hours, then stir in the cream and spinach.

Serve this versatile dish with rice, potatoes or even pasta. 200g cooked rice will add another 260 calories.

CREAMY PAPRIKA CHICKEN THIGHS

RECIPE LIST

BEEF STROGANOFF

CHILLI CON CARNE

LEAN SWEDISH MEATBALLS

SPAGHETTI BOLOGNESE

CHICKEN, MOZZARELLA & PESTO PASTA

HONEY MUSTARD CHICKEN

CHICKEN CACCIATORE

TUSCAN CHICKEN

VEGETARIAN LASAGNE

PERI PERI-STYLE CHICKEN WITH CORN

CREAMY CHICKEN, CHORIZO & LEEK PIE

BEEF STROGANOFF

Another of my all-time favourite slow-cooker dishes, this stroganoff is creamy and filling and my followers always go mad for it. I use low-fat crème fraîche in mine, but if you aren’t worried about calories, double cream makes it an extra-special dish.

SERVES 4

500g beef steaks, sliced

1 tbsp tomato purée

1 tbsp paprika

large handful of fresh parsley, chopped

5 garlic cloves, crushed

1 tbsp wholegrain or Dijon mustard

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 tbsp Worcestershire sauce

400ml beef stock

1 onion, sliced

450g mushrooms, quartered or halved

100g low-fat crème fraîche or soft cream cheese

500g cooked tagliatelle

salt and pepper, to taste

extra chopped fresh parsley and grated Parmesan cheese, to garnish

1 Place all the ingredients, except the crème fraîche and pasta, in the slow cooker. Stir and season to taste. Cook on high for 2 hours or low for 7 hours. Stir in the crème fraîche to make a thick, creamy sauce, then garnish with parsley and a sprinkling of Parmesan before stirring through the pasta.

The calories here assume you will serve this stroganoff with pasta, however I also sometimes serve this with rice.

BEEF STROGANOFF

CHILLI CON CARNE

This is such a tasty dish – kidney beans and a little dark chocolate are added for the last hour of cooking so the beans hold their shape and the chocolate adds a richness to complement the spices (trust me on this). You’ll probably never use mince in a chilli again – I know I don’t.

SERVES 4

500g diced beef

1 onion, chopped

1 red chilli, sliced, with seeds

5 garlic cloves, crushed

150ml beef stock

400g tin of chopped tomatoes

1 tsp ground cumin

1 tsp paprika

1 tsp ground cinnamon

1 tsp chilli powder

2 curry leaves

30g dark chocolate, chopped

400g tin of kidney beans, drained

salt and pepper, to taste

1 Place all the ingredients, except the chocolate and beans, in the slow cooker, stir and season to taste. Cook on low for 6–7 hours. Add the chocolate and beans and cook for another hour.

Serve with rice and a dollop of soured cream. The kidney beans are filling, so you’ll only need 150g of cooked rice per person. If I am not feeling rice, I serve this with hard or soft tacos.

CHILLI CON CARNE

LEAN SWEDISH MEATBALLS

Traditionally, Swedish meatballs are made with a mixture of pork and beef, but I only use beef in this recipe. If you prefer, you could try lean pork mince or even turkey mince to make them even leaner. This sauce is a lighter version of the traditional version made with butter and flour, but still tastes beautiful. Use crème fraîche to keep the calories down. The calorie count here is based on crème fraîche.

SERVES 3

1 large onion, finely chopped

3 garlic cloves, crushed

1 tsp oil

500g beef mince, ideally 5% fat

1 egg

100g breadcrumbs

1 tbsp Dijon mustard

juice of ½ lemon

3 tbsp soy sauce

250ml chicken stock

1 tsp grated nutmeg

1 tbsp cornflour, mixed to a paste with 1 tbsp water

200ml single cream or low-fat crème fraîche

salt and pepper, to taste

chopped fresh dill, to garnish

1 Place the onion, garlic and oil in a small pan over a low heat on the hob and cook gently until softened. Allow it to cool, then place two-thirds of the mixture in a mixing bowl with the mince, egg and breadcrumbs. Season to taste, mix well then shape into 12 meatballs about the size of golfballs.

2 Heat a nonstick frying pan over a high heat on the hob, then place the meatballs in the pan and sear for about 5 minutes until just browned all over.

3 Place the meatballs and all the remaining ingredients, except the cream or crème fraîche, in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 4–5 hours. Try not to stir too much or the meatballs will fall apart. Add the cream or crème fraîche and cook for another 10 minutes. Garnish with chopped dill.

Serve with potatoes or rice for a perfect family dinner.

SPAGHETTI BOLOGNESE

Spaghetti Bolognese is one of those dishes everyone loves, and everyone seems to have their own version. I find it tastes so much better when the ingredients are marinated together overnight, or it’s cooked on low for a very long time like it is here. This is SO much better than a jar of pasta sauce, and has no added oil or sugar.

SERVES 4

500g beef mince, ideally 5% fat

2 x 400g tins of chopped tomatoes

8 mushrooms, halved

2–3 tbsp tomato purée

1 tbsp Worcestershire sauce

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

5 garlic cloves, crushed

1 onion, chopped

2 bay leaves

100ml red wine

1 beef stock pot

salt and pepper, to taste

a few fresh basil leaves, to garnish

grated Parmesan cheese, to garnish (optional)

600g cooked spaghetti, to serve

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the mince in the pan and sear for a couple of minutes until browned all over. Drain off any excess fat. If you’re in a hurry, just skip this step.

2 Place the browned or raw mince in the slow cooker and break it up with a spoon. Add all the remaining ingredients, stir and season to taste. Cook on high for 3–4 hours or low for 6–7 hours, giving it a good stir half way through if you are at home.

3 Stir the cooked spaghetti into the sauce or serve the sauce on top of the spaghetti. Garnish with basil leaves and grated Parmesan.

SPAGHETTI BOLOGNESE

CHICKEN, MOZZARELLA & PESTO PASTA

This dream combo of ingredients is universally loved, and this convenient, one-pot version makes meal times even easier. This recipe makes three big portions, which could easily stretch to feed a family of four.

SERVES 4

3 chicken breasts, sliced

4 tbsp reduced-fat basil pesto

3 garlic cloves, crushed

juice of 1 lemon

500ml hot chicken stock

350g dry penne pasta

1 tbsp low-fat soft cream cheese

70g mozzarella, chopped

salt and pepper, to taste

1 Place the chicken, pesto, garlic and lemon juice in the slow cooker, stir and season to taste. Cook on high for 2 hours. Add the stock and pasta and cook for another 40 minutes, stirring after 30 minutes. Stir in the soft cheese, top with the mozzarella and cook for another 20 minutes until the cheese has melted.

2 If you have an ovenproof slow cooker, you can put the pasta under the grill for 5 minutes at the end, until the cheese is browned and bubbling.

CHICKEN, MOZZARELLA & PESTO PASTA

HONEY MUSTARD CHICKEN

Honey and mustard are one of my favourite flavour combinations. This is another of my go-to dishes – it’s low in calories with no oil or butter required. If you like a thicker sauce, add the cornflour paste.

SERVES 4

4 chicken breasts

4 tbsp honey

2 tbsp wholegrain mustard

1 tbsp Italian seasoning

4 garlic cloves, crushed

handful of fresh basil leaves

175ml chicken stock

1 tbsp cornflour, mixed to a paste with 1 tbsp water (optional)

90g low-fat soft cream cheese

fresh basil, to garnish (optional)

salt and pepper, to taste

1 Place all the ingredients, except the soft cheese, in the slow cooker, stir and season to taste. Cook on high for 3 hours, then stir in the soft cheese. Garnish with fresh basil leaves, if using.

This chicken goes well with pasta, potatoes or even salad and rice. I often serve it with broccoli and mashed potato – 150g of mash adds about 132 calories.

HONEY MUSTARD CHICKEN

CHICKEN CACCIATORE

The taste of chicken with olives and tomatoes transports me to the sunny Mediterranean. This dish is both simple and elegant and the whole family will fall in love with it. If it’s convenient, add the peppers just for the last hour of cooking so they keep their shape, but skip this step if you like.

SERVES 4

8 boneless chicken thighs

1 tsp paprika

1 tbsp oil

700g passata

120g black olives, chopped

1 tbsp Italian seasoning

handful of fresh parsley, chopped

zest of 1 lemon, plus 1 slice

1 onion, sliced

4 garlic cloves, crushed

5 sprigs of fresh thyme

1 tbsp tomato purée

1 tsp chilli flakes

50ml red wine

75g sweet roasted red peppers from a jar

salt and pepper, to taste

1 Season the chicken thighs with salt, pepper and the paprika. Heat the oil in a nonstick frying pan over a high heat on the hob, then place the chicken in the pan and sear for about 3 minutes, until browned all over.

2 Place the chicken with all the other ingredients, except the peppers, in the slow cooker, stir and season to taste. Cook on high for 2 hours or low for 5 hours. Add the peppers and cook for another hour.

I love this chicken with green veg and couscous.

TUSCAN CHICKEN

Tuscan chicken is incredible. I always cooked this recipe in a frying pan but for my first book I thought I would recreate it as a slow-cooker dish. I haven’t made it in a saucepan since. (Recipe photo on next page.)

SERVES 4

4 chicken breasts

1 tbsp oil

1 tsp paprika

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

250ml chicken stock

handful of sundried tomatoes

50ml white wine

1 tbsp Dijon mustard

4 garlic cloves, crushed

1 onion, chopped

2 tbsp low-fat soft cream cheese or crème fraîche

handful of fresh basil leaves

salt and pepper, to taste

1 Drizzle the chicken breasts with the oil, then coat in the paprika, basil, oregano and thyme and season to taste. Heat a nonstick frying pan over a high heat on the hob, then place the chicken in the pan and sear for 2 minutes on each side.

2 Place the chicken with all the remaining ingredients, except the soft cheese and basil leaves, in the slow cooker, stir and season to taste. Cook on high for 2–3 hours, then stir in the soft cheese and sprinkle over the fresh basil.

Serve with 150g of cooked pasta per person, which adds an additional 197 calories.

VEGETARIAN LASAGNE

I aim for one vegetarian day every week and when I’m craving pasta or something warming, this doesn’t disappoint. I love lasagne and this veggie version is packed full of flavour after a long, slow cook. I never say no to lasagne.

SERVES 6

120g pine nuts or other nuts

3 x 400g tins of chopped tomatoes

1 tbsp red pesto

5 garlic cloves, crushed

2 tsp vegetable bouillon powder

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp tomato purée

1 courgette, finely chopped

1 red pepper, finely chopped

1 onion, finely chopped

100g mushrooms, finely chopped

handful of fresh basil, chopped

1 aubergine, sliced

8 sheets of dried lasagne

1–2 tbsp basil pesto

100g ricotta cheese (or extra mozzarella)

100g mozzarella, shredded

1 large tomato, sliced

salt and pepper, to taste

1 Place the pine nuts, tinned tomatoes, red pesto, garlic, vegetable bouillon, herbs and tomato purée in a Nutribullet or food processor and blitz for 15–20 seconds until the pine nuts are in small pieces but still have some texture. Place the mixture in a mixing bowl, season to taste and add the courgette, red pepper, onion, mushrooms and fresh basil.

2 Place one-third of the vegetable mixture in the slow cooker and top with one-third of the aubergine slices and one-third of the lasagne, breaking up the sheets to fit the pot. Dot with one-third of the basil pesto, one-third of the ricotta and one-quarter of the mozzarella. Repeat the layers until the ingredients are used up, finishing with the remaining mozzarella and the sliced tomato on top of the final layer of lasagne sheets.

3 Cook on high for 4 hours. If you have an ovenproof slow cooker pot, place it without the lid under a preheated grill for 10 minutes to create a golden crust on top.

This is a perfect midweek meal with garlic bread, salad and light coleslaw.

VEGETARIAN LASAGNE

PERI PERI-STYLE CHICKENWITH CORN

The eagle-eyed among you might recognise the flavours here from one of the most popular chicken chain restaurants, which I personally am a huge fan of. With succulent meat falling off the bone and extra-crispy skin, this chicken is amazing, and perfect for meal prep too. (Recipe photo on next page.)

SERVES 5

1 tbsp dried oregano

juice of 1 lemon

juice of 2 limes, plus 1 slice

1 tbsp paprika

1 tsp mild chilli powder

2 tbsp olive oil

3 garlic cloves, crushed

1 whole chicken

5 corn on the cob

1 bay leaf

salt and pepper, to taste

1 Place the oregano, lemon and lime juice, paprika, chilli powder, oil and garlic in a large mixing bowl, season to taste and stir to combine. Add the chicken and corn and turn to coat in the marinade.

2 Pop the bay leaf and lime slice inside the chicken and arrange the chicken and corn in the slow cooker. Cook on high for 4–5 hours or low for 8 hours then place the slow cooker pot without the lid in a preheated oven at 200°C for 10 minutes until the skin is crisp. If your slow cooker pot is not ovenproof, transfer the chicken and corn to an ovenproof dish.

The chicken goes in the oven at the end to crisp up the skin, but it could be cooked in the oven from the start if you prefer – just coat the meat in the marinade and roast as normal.

CREAMY CHICKEN, CHORIZO & LEEK PIE

A gorgeous, hearty but calorie-conscious pie with a dash of cream to give you the indulgent feels. You could shave off nearly a quarter of the calories by leaving out the chorizo, but that spicy, smoky flavour makes all the difference. You can also replace the cream with crème fraîche or soft cream cheese for a slightly lighter dish.

SERVES 4

1 tsp oil

130g chorizo, sliced

1 leek, sliced

3 chicken breasts, cut into chunks

2 garlic cloves, crushed

350ml chicken stock

1 tsp grated nutmeg

1 tbsp Dijon mustard

1 bay leaf

1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water

100ml single cream

5 sheets of filo pastry

1 egg, beaten

1 tbsp sesame seeds

salt and pepper, to taste

1 Heat the oil in a frying pan over a high heat on the hob, then place the chorizo and leek in the pan and cook until the chorizo is just browned. Place in the slow cooker with the chicken, garlic, stock, nutmeg, mustard, bay leaf and cornflour paste and season to taste. Cook on high for 3 hours.

2 Stir in the cream then crumple the sheets of filo pastry on top – try to spread them out as much as possible so they cook evenly. Brush the pastry with the beaten egg, sprinkle with the sesame seeds then place the slow cooker pot without the lid in a preheated oven at 180°C for 25 minutes until golden. If your slow cooker pot is not ovenproof, transfer the chicken and sauce to an ovenproof dish before topping with the pastry.

I serve this pie with veg, mash or simple boiled potatoes – it’s so versatile.

CREAMY CHICKEN, CHORIZO & LEEK PIE

RECIPE LIST

FRENCH ONION SOUP

CREAMY CHICKEN, CHORIZO & SUNDRIED TOMATO PASTA

GARLIC MAC & CHEESE

CHICKEN, PEANUT BUTTER & SWEET POTATO CURRY

IRISH STEW WITH BEEF & GUINNESS

HARISSA-ROASTED SQUASH WITH ORZO

BEEF CURRY

SAUSAGE & BABY POTATO CASSEROLE

BEEF BOURGUIGNON

INDULGENT HOT CHOCOLATE

MULLED CIDER

MINI EGG FUDGE

FRENCH ONION SOUP

My all-time favourite soup, and one I tried for the first time in a French restaurant in Disneyland Florida of all places. With the first spoonful, I knew I had to make it at home and I have evolved it into a convenient slow-cooker recipe. This might not be the most authentic recipe and I apologise now to the French nation – I must confess to using Italian herb seasoning and Worcestershire sauce in my French onion soup.

SERVES 6

10 onions, sliced

100g low-fat butter

1 tbsp Italian herb seasoning

2 garlic cloves, crushed

1 bay leaf

2 tbsp brown sugar

200ml white wine

900ml vegetable or beef stock

1 tsp Worcestershire sauce

slices of baguette

120g gruyère cheese, grated

salt and pepper, to taste

1 Place the onions, butter, Italian seasoning, garlic, bay leaf, sugar and wine in the slow cooker, stir and season to taste. Cook on high for 10 hours. Add the stock and Worcestershire sauce and stir well.

2 Arrange the slices of bread on top of the soup and sprinkle with the grated cheese. Cook under a preheated grill for 8–10 minutes until golden brown. If your slow cooker pot is not ovenproof, transfer the soup to an ovenproof dish before topping with the bread and cheese.

FRENCH ONION SOUP

CREAMY CHICKEN, CHORIZO & SUNDRIED TOMATO PASTA

My most popular recipe ever, this has been viewed over 20 million times and gone viral every time I have shared it. I hope you love it as much as I do. It is higher in calories than most of my recipes but the taste is worth it. However, you could reduce the calories by using soft cream cheese instead of cream.

SERVES 4

100g chorizo, sliced

3 chicken breasts, cut into chunks

2 tbsp sundried tomato pesto

handful of sundried tomatoes, chopped

5 garlic cloves, sliced

1 tsp dried basil

650ml hot chicken stock

350g dried penne pasta

250ml double cream

200g spinach

salt and pepper, to taste

grated Parmesan cheese, to garnish

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over. If you’re in a hurry, just skip this step.

2 Place the chorizo, chicken, pesto, sundried tomatoes, garlic, basil and 150ml of the chicken stock in the slow cooker, stir and season to taste. Cook on high for 2½ hours. Add the pasta and remaining stock and cook for another 45 minutes, stirring after 30 minutes.

3 Stir in the cream and spinach – the spinach will wilt really quickly into the sauce. Sprinkle the pasta with grated Parmesan.

CREAMY CHICKEN, CHORIZO & SUNDRIED TOMATO PASTA

GARLIC MAC & CHEESE

When I think of mac & cheese, it reminds me of being in New York. This is a simple, fuss-free way to make it at home in one pot, saving time but never compromising on flavour. This is proper comfort food to fill you up on a cold winter night. I use low-fat butter as you might as well save on calories where you can! Mac & cheese puts a smile on everyone’s face.

SERVES 4

400g dried macaroni pasta

725ml semi-skimmed milk

5 garlic cloves, crushed

130g Cheddar cheese, grated

½ tsp paprika

¼ tsp grated nutmeg

100g low-fat butter

50g Parmesan cheese, grated

handful of breadcrumbs (optional)

salt and pepper, to taste

chopped chives, to garnish

1 Place all the ingredients, except the Parmesan and breadcrumbs, in the slow cooker, stir and season to taste. Cook on low for 1 hour 20 minutes. Stir well, add the Parmesan and a little extra milk if it needs loosening up, then cook for another 20-25 minutes.

2 If you like a crispy topping and you have an ovenproof slow cooker pot, sprinkle the breadcrumbs over the top of the pasta and cook under a preheated grill until golden. Garnish with chopped chives.

GARLIC MAC & CHEESE

CHICKEN, PEANUT BUTTER & SWEET POTATO CURRY

This is another one of my fan favourites and a proper crowd pleaser with a slightly sweet twist to it. This simple recipe is ideal for weekend meal prep – imagine having it in the fridge to look forward to later in the week.

SERVES 4

700g sweet potatoes, chopped

600g boneless chicken thighs, cut into chunks

400g tin of chopped tomatoes

400ml tin of reduced-fat coconut milk

1 tbsp tomato purée

1 tbsp curry powder

1 tsp ground cumin

1 tsp chilli powder

1 tsp ground coriander

1 tsp ground turmeric

½ tsp Chinese 5 spice

1 onion, chopped

4 garlic cloves, crushed

2.5cm fresh ginger, grated

2 tbsp peanut butter

salt and pepper, to taste

chopped nuts of your choice and fresh coriander, to garnish

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 8 hours. Garnish with chopped nuts and coriander.

I serve this with only 100g of cooked rice per person to make a 630-calorie meal as the sweet potato is so filling.

CHICKEN, PEANUT BUTTER & SWEET POTATO CURRY

IRISH STEWWITH BEEF & GUINNESS

Being from the island of Ireland, I had to include an Irish stew. Everyone has their own recipe, but this is how I make mine. It’s controversial, but I like it this way and it was inspired by my Mum who always has, and always will, make her stew in a slow cooker because it adds so much flavour. Don’t worry if you don’t like Guinness, you won’t taste it – the alcohol evaporates, leaving an amazing richness in the gravy.

SERVES 4

400ml Guinness

500g diced beef

1 onion, chopped

4 carrots, chopped (skin left on)

handful of fresh thyme

1 tbsp tomato purée

2–3 beef stock cubes

600ml boiling water (or less if you prefer)

1 tsp curry powder

1–2 bay leaves

3 garlic cloves, chopped

7 potatoes, peeled and quartered

gravy granules or 1 heaped tbsp of cornflour, mixed to a paste with 1 tbsp water (optional)

fresh parsley, to garnish (optional)

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 8–9 hours, then use a spoon to break up some of the potatoes into the sauce. Garnish with chopped fresh parsley, if using.

All you need is crusty bread with butter, and lots of it.

If you like a thick sauce, add the gravy granules or cornflour paste, but I prefer mine without.

IRISH STEW WITH BEEF & GUINNESS

HARISSA-ROASTED SQUASHWITH ORZO

Orzo has a beautiful texture and is easy to use in a whole range of different recipes. Here it is teamed with spicy roasted squash in a simple but filling dish which is truly delicious and another of my favourites. I have a veggie day every week and this is often on the menu. Other types of squash could also be used.

SERVES 4

1 butternut squash, halved and deseeded

2 tbsp harissa paste

1 tsp paprika

1 tbsp honey

handful of fresh coriander

4 garlic cloves, crushed

1 onion, chopped

350g dried orzo pasta

850ml vegetable stock

1 tsp curry powder

500g passata

2 tbsp low-fat soft cream cheese

2 handfuls of spinach

salt and pepper, to taste

1 Chop the squash into chunky wedges and place on a baking sheet with the harissa, paprika and honey. Season to taste and toss to coat evenly. Cook in a preheated oven at 180°C for 25 minutes.

2 Peel the skin off the squash, chop the flesh and place in the slow cooker with all the remaining ingredients, except the soft cheese and spinach, and cook on high for 50 minutes. Stir and check if the pasta is cooked – if not, cook for another 15 minutes. Stir in the soft cheese and spinach.

HARISSA-ROASTED SQUASH WITH ORZO

BEEF CURRY

You will notice that curries crop up regularly throughout this book and I won’t be stopping anytime soon. Beef in a curry is simply gorgeous and the red chilli and peanut butter really elevate the sauce to an entirely new level. This classic curry will fill you up and warm you on a cold night. Add two tins of tomatoes if you like lots of sauce.

SERVES 4

500g diced beef

150ml beef stock

1 red chilli, sliced

1 tbsp smooth peanut butter

1 onion, sliced

2 tbsp curry powder

1 tbsp garam masala

1 tbsp ground cumin

4 garlic cloves, crushed

400g tin of chopped tomatoes

2 tbsp tomato purée

handful of fresh coriander, chopped

salt and pepper, to taste

sliced chilli, fresh coriander and chopped peanuts, to garnish

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 7 hours. Garnish with sliced chilli, coriander and chopped nuts.

Serve with rice and naan.

SAUSAGE & BABY POTATO CASSEROLE

Now this is a hug in a bowl, the perfect filling dish to feed a family on one of those cold winter nights. Nothing compares to dipping butter-slathered bread into a casserole like this when the weather is miserable. I’ve used cocktail sausages here but you could use large sausages if you prefer. Add the cornflour paste if you like a thicker sauce. (Recipe photo on next page.)

SERVES 4

500g cocktail sausages

1kg baby potatoes, halved (skin left on)

1 onion, chopped

400g tin of chopped tomatoes

4 garlic cloves, chopped

handful of fresh thyme

2 tbsp tomato purée

2 tbsp Worcestershire sauce

2 tbsp paprika

a few bay leaves

450ml beef stock

150ml red wine

3 carrots, chopped (skin left on)

1 tsp dried oregano

1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water (optional)

salt and pepper, to taste

1 Heat a nonstick frying pan over a medium heat on the hob, then place the sausages in the pan and cook for 5–10 minutes until browned all over but not cooked through. Place the sausages and all the remaining ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 8 hours.

All you need is some nice crusty bread with butter for dipping to help it all come together.

BEEF BOURGUIGNON

I first tried this dish in Paris and instantly fell in love with it. I’d never made it before but after watching a Julia Child documentary, I knew I needed to make my own low-calorie slowcooker version. This is a timeless classic and can be enjoyed all year round. Perfect for any night of the week.

SERVES 6

200g smoked bacon, chopped

1kg diced beef

250ml red wine

2 red onions or shallots, chopped

1 tbsp low-fat butter

handful of fresh thyme

handful of fresh rosemary, chopped

2 bay leaves

450g mushrooms (left whole)

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 beef stock pot

3 carrots, chopped

4 garlic cloves, crushed

1 tbsp tomato purée

2 bay leaves

salt and pepper, to taste

chopped fresh parsley, to garnish

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the bacon and beef in the pan and sear until just browned all over. If you’re in a hurry, just skip this step.

2 Place the bacon with all the remaining ingredients in the slow cooker, stir and season to taste. Cook on low for 7–8 hours. Garnish with parsley.

Serve this rich and filling dish with potatoes of your choice.

BEEF BOURGUIGNON

INDULGENT HOT CHOCOLATE

I know the calorie count here is a little higher but I believe balance in your diet is perfectly healthy and actually essential. This recipe is another fan favourite and I wouldn’t have been able to sleep at night if I didn’t include it in this book. I love chocolate truffles, and this is a fantastic festive crowd pleaser if you’re hosting friends and family. I use Lindt Lindor truffles but you can use any brand you prefer.

SERVES 7–8

200g dark chocolate truffles

100g milk chocolate truffles

250ml double cream

1 litre milk

a little finely grated orange zest (optional)

1 Place all the ingredients in the slow cooker, stir and cook on high for 2 hours. Stir and check all the chocolate has melted – it may take more or less time, depending on your slow cooker.

I usually serve this luxurious hot chocolate with marshmallows, squirty cream and an extra truffle on the top. Three marshmallows add 76 calories and 12g of squirty cream adds another 28 calories.

INDULGENT HOT CHOCOLATE

MULLED CIDER

Is there anything more festive than mulled cider? I love filling the house with those wonderful aromas and the slow cooker seems to intensify the flavour and smell. Every year I make this recipe, my online followers fall in love with it all over again. You can use wine instead of cider if you prefer, just leave out the apples. This is perfect if you are hosting and want to serve your guests something spiced and warming.

SERVES 7

6 cloves

2 apples, sliced

2 litres cider

4–5 tbsp dark brown sugar

4 strips of orange zest

3 star anise

3 cardamoms

¼ nutmeg, grated

2 cinnamon sticks

1 vanilla pod, halved

juice from 2 clementines

1 Push the cloves into the apple slices and place in the slow cooker with all the remaining ingredients. Cook on high for 2 hours. To keep warm while serving, turn onto the low or keep warm setting if your slow cooker has one.

MINI EGG FUDGE

You need to try this wonderful fudge, made with just three ingredients. This is comfort food at its finest, best served with a nice cup of tea on the sofa. A lot of my online followers have made this fudge with their kids to get them involved in home cooking, which is not hard when it tastes as good as this. (Recipe photo on next page.)

MAKES 10 BIG SQUARES

400g milk chocolate

400g tin of condensed milk

150g Mini Eggs, chopped

1 Place the chocolate and condensed milk in the slow cooker and cook on high for 1 hour. Add the chopped Mini Eggs, stir and top with a few more. Allow to cool, then chill in the fridge for 6 hours or overnight. Turn out and cut into 10 squares.

RECIPE LIST

POTATO & LEEK SOUP

CHORIZO AND KIDNEY BEAN STEW

MEXICAN CHICKEN STEW WITH GUACAMOLE

SAUSAGE SPAGHETTI PUTTANESCA

CHICKEN & CHORIZO RICE

GARAM MASALA-SPICED LAMB

DUCK CASSOULET

SWEET AND SPICY PORK

BARBACOA BEEF

BEEF, SWEET POTATO & SPINACH STEW

SPICED APRICOT LAMB

MULLED WINE BRISKET

HONEY & MUSTARD HAM IN CIDER

SUNDAY ROAST & GRAVY

POTATO & LEEK SOUP

One of my favourite Irish soups, and one with very few ingredients. This makes a great starter for a dinner party, and you can get it ready in advance before warming it through just before your guests sit down to eat. Normally you’d soften the leeks in butter or oil but this alternative version reduces the calories. The recipe is so simple that it lives in my head rent free.

SERVES 6

3 potatoes, chopped (skin left on)

3 leeks, chopped

3 garlic cloves, chopped

1 onion, chopped

1.2 litres chicken stock

150ml milk

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 2½–3 hours, then blitz the soup with a handheld blender until smooth.

POTATO & LEEK SOUP

CHORIZO AND KIDNEY BEAN STEW

This makes a change from a normal stew and will give you a real boost during cold and wet weather. You could brown the chorizo in a frying pan before placing in the slow cooker, but it’s not really necessary with this recipe. I tasted a Spanish stew for the first time in Spain (funnily enough) and always thought it would be lovely to try my own at home in the slow cooker. This is the result.

SERVES 4

200g chorizo, sliced

900g potatoes, peeled and chopped

400g tin of chopped tomatoes

400g tin of kidney beans, drained

4 garlic cloves, crushed

juice of 1 lemon

1 tsp ground cumin

1 tsp curry powder

1 tsp paprika

½ tsp celery salt

1 onion, chopped

2 chicken stock pots

450ml boiling water

salt and pepper, to taste

1 Place all the ingredients in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 7 hours. Use a spoon to break up some of the potatoes to help thicken the sauce, then cook on high for another hour.

CHORIZO AND KIDNEY BEAN STEW

MEXICAN CHICKEN STEWWITH GUACAMOLE

I am lucky enough to have visited Mexico and the food there makes my soul sing. This stew always goes down a treat and has layers and layers of flavour. If you can’t get a tin of chipotles in adobo, use chipotle paste instead and add a handful of sliced mini peppers.

SERVES 4

4 chicken breasts, cut into chunks

1 red pepper, chopped

1 red onion, sliced

200g tin of chipotles in adobo

200g tin of sliced jalapeños, drained

400g tin of chopped tomatoes

125ml chicken stock

1 tsp ground cinnamon

1 tsp ancho chilli flakes

1 tsp ground coriander

1 tbsp paprika

4 garlic cloves, chopped

1 tbsp cornflour, mixed to a paste with 1 tbsp water

1 tbsp tomato purée

salt and pepper, to taste

lime wedges and fresh coriander, to garnish

1 quantity of Guacamole (see recipe on page 87), to serve

1 Place all the ingredients for the stew in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 5 hours.

2 Garnish the stew with lime wedges and coriander, and serve with the guacamole on the side.

You could use this as a fajita filling but I love it with lime rice. If you have some tortilla chips, use them to scoop up some of that sauce and thank me later.

MEXICAN CHICKEN STEW WITH GUACAMOLE

SAUSAGE SPAGHETTI PUTTANESCA

I first heard of this dish on a TV show where it was being cooked by a fictional character – I googled it straight away to see what it was and was instantly intrigued. I have evolved this recipe over time and this is how I make mine today. If I’m in a hurry, I make it in a saucepan with chopped tomatoes but this slow-cooker version is such a treat.

SERVES 4

8 low-fat pork sausages

1 heaped tbsp capers

8 pitted Kalamata olives, roughly chopped

small handful of whole green or black olives

1 shallot or red onion, finely chopped

5 garlic cloves, sliced

4 anchovy fillets from a tin, finely chopped

700g passata

2 tbsp tomato purée

handful of fresh basil leaves

1 tsp dried oregano

½ tsp chilli flakes

salt and pepper, to taste

extra fresh basil and grated Parmesan cheese, to garnish

600g cooked spaghetti or fettucine, to serve

1 Heat a nonstick frying pan over a medium heat on the hob, then place the sausages in the pan and cook for 5–10 minutes until browned all over but not cooked through. Slice the sausages and place them and all the remaining ingredients in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 5 hours.

2 Stir the cooked spaghetti into the sauce or serve the sauce on top of the spaghetti. Sprinkle with basil leaves and grated Parmesan.

A mixture of different olives makes it look and taste amazing. You could make a veggie version of this by omitting the sausages and anchovies.

SAUSAGE SPAGHETTI PUTTANESCA

CHICKEN & CHORIZO RICE

When the weather’s good, it really puts me in the mood for paella. This lazy slowcooker version is perfect for busy people – you could even make it in a saucepan if you are short on time. This is not just a summer dish – I make it all year round and now you have this slowcooker recipe, I know you will be doing the same.

SERVES 4

100g chorizo, sliced

3 chicken breasts, cut into chunks

1 tsp paprika

1 tsp ground turmeric

1 tsp crushed garlic or garlic purée

1 tsp chilli powder

juice of 1 lemon

1 onion, chopped

400g tin of chopped tomatoes

900ml chicken stock

handful of fresh parsley, chopped

350g paella rice

1 red pepper, chopped

150g frozen peas

salt and pepper, to taste

lemon slices and extra chopped fresh parsley, to garnish

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the chorizo in the pan and sear until just browned all over. If you’re in a hurry, just skip this step.

2 Place the chorizo in the slow cooker with all the remaining ingredients, except the rice, red pepper and peas, stir and season to taste. Cook on high for 2½–3 hours or low for 6 hours. Add the rice, red pepper and peas and cook for another hour. Stir and check if the rice is cooked – if not, cook for another 15 minutes. Garnish with lemon slices and parsley.

CHICKEN & CHORIZO RICE

GARAM MASALA-SPICED LAMB

This is one of my signature meals and something I often serve to friends. You will need a 6.5-litre slowcooker to take a shoulder of lamb, but this recipe could be cooked in the oven for 3 hours instead.

SERVES 7

1.5kg shoulder of lamb

1 tbsp oil

1 tbsp garam masala

1 tsp ground turmeric

handful of fresh coriander

1 tbsp curry paste (rogan josh is my favourite)

300ml lamb, chicken or beef stock

3 garlic cloves, crushed

1 onion, chopped

salt and pepper, to taste

1 Score a few deep cuts into the thickest parts of the lamb then rub all over with the oil, garam masala and turmeric. Heat a nonstick frying pan over a high heat on the hob, then place the lamb in the pan and sear on all sides until just browned all over.

2 Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste. Cook on low for 5 hours if you like pink lamb, or 6–7 hours if you like it well cooked.

I serve this with flatbreads, salad, yogurt and pomegranate and it is exceptional.

GARAM MASALA-SPICED LAMB

DUCK CASSOULET

A cassoulet is a slow-cooked mixture of duck, pork and beans originating in the South of France and I once went to a French cookery class where I was taught how to make it. The flavour is incredible and cooking it low and slow makes it sing even louder. Some versions have breadcrumbs on top but I think crumbling some stuffing over the top takes it to another level.

SERVES 4

4 duck legs

130g diced pancetta

600ml chicken stock

300ml white wine

1 celery stick, chopped

2 carrots, chopped (skin left on)

400g tin of butter beans, drained

5 garlic cloves, sliced

4 sprigs of fresh rosemary

4 sprigs of fresh thyme

2 bay leaves

1 large onion, sliced

400g tin of chopped tomatoes

large handful of prepared stuffing or breadcrumbs (optional)

salt and pepper, to taste

1 If you have time, heat a nonstick frying pan over a high heat on the hob, then place the duck in the pan and sear for 1–2 minutes until just browned all over. Transfer the duck to the slow cooker and repeat with the pancetta. If you’re in a hurry, just skip this step.

2 Place the pancetta and all the remaining ingredients, except the stuffing or breadcrumbs, in the slow cooker, stir and season to taste. Cook on low for 6–7 hours, adding an extra hour if you didn’t brown the meat.

3 If you like a crispy topping and you have an ovenproof slow cooker pot, sprinkle the stuffing or breadcrumbs over the top of the cassoulet and cook under a preheated grill until golden.

DUCK CASSOULET

SWEET AND SPICY PORK

I first tried this combination of flavours in a burger and decided to recreate it with pork. Slow-cooked pork is so versatile and can be used as a base for many different meals. I am sure this will become a household favourite.

SERVES 4

700g boneless pork shoulder, thinly sliced

1 onion, thinly sliced

3 tbsp gochujang chilli paste

1 tbsp sesame oil

4 tbsp ketchup

6 tbsp soy sauce

100ml chicken stock

1 tbsp hoisin sauce

2 tbsp honey

5 garlic cloves, crushed

1 tsp ground ginger

2 tbsp Chinese rice wine

1 tbsp cornflour, mixed to

a paste with 1 tbsp water

sliced spring onions, to garnish

1 Place all the ingredients in the slow cooker and stir. Cook on high for 3 hours or low for 4–5 hours. Garnish with spring onions.

I usually serve this pork with rice, but it’s also great with tacos or wraps. Including 200g rice per serving adds 260 calories.

SWEET AND SPICY PORK

BARBACOA BEEF

I was first introduced to this recipe by a friend and it’s addictive – once you make it you will want it time and time again. I love layering it up with soft tacos – oh my – and on occasion, I must confess I have made the largest burritos known to man. The flavour of this beef in a burrito is next level.

SERVES 8

1 tbsp oil

1.5kg beef brisket, cut into large chunks (most cuts of beef will work as it falls apart)

150ml apple cider vinegar

300ml beef stock

4 garlic cloves, sliced

4 chipotles in adobo from a tin or 1 tbsp chipotle paste

1 red chilli, finely chopped

2 cloves, crushed

2 bay leaves

1 tbsp brown sugar

1 tbsp tomato purée

juice of 3 limes

1 tbsp ground cumin

1 tsp dried basil

1 tsp dried oregano

salt and pepper, to taste

1 Heat the oil in a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear for about a minute until just browned all over. Place the beef and all the remaining ingredients in the slow cooker, stir and season to taste. Cook on high for 4 hours or low for 8 hours, which results in a better flavour.

This beef is quite versatile and can be served with rice, nachos, soft tacos, chips or even a salad.

BEEF, SWEET POTATO & SPINACH STEW

This is a divine, calorie-friendly stew with a sweet twist – the addition of prunes. Not a common ingredient in a stew, the prunes give a real depth and sweetness to the sauce and help thicken it too, but you can easily leave them out if you’re not a fan. Another fantastic winter warmer for a midweek meal with friends.

SERVES 4

1kg sweet potatoes, chopped

600g diced beef

6 pitted prunes, chopped (optional)

1 onion, chopped

4 garlic cloves, crushed

2 bay leaves

1 tbsp paprika

400g tin of chopped tomatoes

2 tbsp tomato purée

500ml beef stock

handful of fresh parsley, chopped

handful of fresh thyme

1 tbsp cornflour, mixed to a paste with 1 tbsp water

large handful of spinach

salt and pepper, to taste

1 Place all the ingredients, except the spinach, in the slow cooker, stir and season to taste. Cook on high for 4–5 hours, then stir in the spinach.

Serve with some nice crusty bread for mopping up the sweet sauce.

SPICED APRICOT LAMB

When I asked my friends if they cook lamb at home, 90 per cent of them said no, yet there are so many brilliant recipes you can rustle up, it is probably the most flavoursome meat. It is especially good paired with spices in this delicious dish, which gets its inspiration from a traditional Moroccan tagine. Like the cone-shaped tagine, the slow cooker retains moisture while the lamb cooks and makes the meat so tender.

SERVES 4

600g lean diced lamb

1 tbsp oil

1–2 tbsp mild curry powder

1 tbsp ground turmeric

1 onion, sliced

2 carrots, finely chopped

2 x 400g tins of chopped tomatoes

50g dried apricots, finely chopped

1 tbsp tomato purée

1 tsp ground cinnamon or 1 cinnamon stick

5 garlic cloves, crushed

5cm fresh ginger, grated

500ml chicken stock

1 tbsp honey

handful of fresh coriander, chopped

3 fresh mint leaves, chopped (optional)

salt and pepper, to taste

chopped fresh coriander, mint leaves and flaked almonds, to garnish

1 If you have time, rub the lamb all over with the oil, curry powder and turmeric. Heat a nonstick frying pan over a high heat on the hob, then place the lamb and onion in the pan and sear on all sides for 1–2 minutes until just browned all over. If you’re in a hurry, just skip this step.

2 Place the lamb with all the remaining ingredients in the slow cooker, stir and season to taste. Cook on low for 4–5 hours. Garnish with coriander, mint and flaked almonds.

Serve with a spoonful of yogurt, some salad and couscous or potato wedges.

SPICED APRICOT LAMB

MULLED WINE BRISKET

I created this recipe last year as I cook brisket all the time in the slow cooker but I thought I’d try it with mulled wine for a festive vibe. The result was just delicious, with a mild sweetness and super-rich depth of flavour. I find the slow cooker elevates any flavour to an entirely new level.

SERVES 6

1kg piece of beef brisket

1 carrot, chopped (skin left on)

2 bay leaves

2 sprigs of fresh rosemary

1 red onion, chopped

400g tin of chopped tomatoes

1 tbsp tomato purée

4 garlic cloves, crushed

1 cinnamon stick

400ml mulled wine

300ml rich beef stock

1 slice of orange

salt and pepper, to taste

1 Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over. Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste. Cook on high for 7–8 hours. Shred the meat with two forks.

Serve with mashed potatoes and seasonal veg.

MULLED WINE BRISKET

HONEY & MUSTARD HAMIN CIDER

A ham is not just for Christmas – I make this all year round and the slow-cooker method takes the stress out of it. Soak the ham overnight in cold water to take the salt out before cooking. I’ll let you into a little secret – I always buy an extra-large ham so there are plenty of succulent leftovers to keep me in sandwiches for days afterwards.

SERVES 10

2 large oranges, sliced

1.5kg boneless gammon joint

20–25 cloves

1 cinnamon stick

1 star anise

1 bay leaf

500ml cider

6 tbsp honey

1 tbsp mustard

1 Place half the orange slices in the bottom of the slow cooker and place the ham on top. Add the cloves, cinnamon, star anise, bay leaf and cider and cook on high for 4–5 hours or low for 7–8 hours. Allow to cool. You can also stud the ham with cloves for extra flavour, if you like.

2 Place the remaining orange slices in an ovenproof dish and place the ham on top. Trim the skin and/or fat off the ham until just a thin layer of fat remains, then score it in a criss-cross pattern. Brush the ham with the honey and mustard, then cook in an oven preheated to 190°C for 25–30 minutes, basting every 10 minutes.

A ham this size is a tight squeeze in a 3.5-litre slow cooker, so you might need a larger slow cooker for this dish.

HONEY & MUSTARD HAM IN CIDER

SUNDAY ROAST & GRAVY

Who doesn’t love a good Sunday roast? When I was growing up, my Mum always made her Sunday roast in the slow cooker, so this dish is inspired by her. It takes the stress out of cooking for a large group, but there is no compromise on flavour. A piece of beef this size is a tight squeeze in my 3.5-litre slow cooker, so you might need a larger model if you are feeding a crowd.

SERVES 10–11

1.5kg beef roasting joint

1 onion, chopped

1 carrot, chopped (skin left on)

handful of fresh rosemary

100ml rich beef stock

2 garlic cloves, peeled

gravy granules or 1 heaped tbsp of cornflour, mixed to a paste with 1 tbsp water (optional)

salt and pepper, to taste

1 Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over. Place all the remaining ingredients, except the gravy granules or cornflour paste, in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste. Cook on low for 6 hours.

2 I like my beef to be pink in the middle, but everyone likes theirs done differently. Slice into the beef to check if you are happy – if not, cook for longer then check again.

3 Remove the beef from the slow cooker and use the cooking juices to make gravy. Either stir the cornflour paste into the juices to thicken or add the gravy granules for an ultra-rich gravy. Serve with potatoes, carrots and lots of green veg.

SUNDAY ROAST & GRAVY

ACKNOWLEDGEMENTS

I would like to dedicate this book to my online followers. Without the continued support of whom, I don’t think I’d be writing this book today. Thank you to each and every one of you.

INDEX

The page references in this index correspond to the print edition from which this ebook was created, and clicking on them will take you to the location in the ebook where the equivalent print page would begin. To find a specific word or phrase from the index, please use the search feature of your ebook reader.

A

American sloppy Joes 49

anchovies: sausage spaghetti puttanesca 163

apricots: spiced apricot lamb 174

aubergines

vegetable ratatouille 62

vegetarian lasagne 120–2

avocados

Mexican chicken stew with guacamole 160

pulled pork buns with guacamole 87

B

bacon: beef bourguignon 147

baguette: French onion soup 130

baked potato 63

barbacoa beef 172

beef

American sloppy Joes 49

barbacoa beef 172

beef bourguignon 147

beef curry 142

beef massaman 22

beef noodles with peanut sauce 23

beef stroganoff 104

beef, sweet potato & spinach stew 173

braised beef with soy & mushrooms 36

chilli con carne 107

gin-infused spiced beef 31

honey chilli beef noodles 39

honey sesame beef 41

Irish stew with beef & Guinness 139

lean Swedish meatballs 108–9

mulled wine brisket 176

rich beef ragù 74

spaghetti bolognese 110

spiced beef brisket 42

Sunday roast & gravy 180

Thai basil beef 18

Vietnamese beef pho 47

braised beef with soy & mushrooms 36

broccoli

beef noodles with peanut sauce 23

chicken & broccoli pasta bake 54

pear & broccoli soup 86

buns: pulled pork buns with guacamole 87

butter

lean butter chicken 30

lemon butter chicken 97

butter beans: duck cassoulet 169

butternut squash: harissa-roasted squash with orzo 140

C

carrots

beef bourguignon 147

beef noodles with peanut sauce 23

carrot & coriander soup 78

chorizo, carrot & chilli soup 81

duck cassoulet 169

gin-infused spiced beef 31

Irish stew with beef & Guinness 139

mulled wine brisket 176

rich beef ragù 74

sausage & baby potato casserole 143

spiced apricot lamb 174

Sunday roast & gravy 180

celery: duck cassoulet 169

Cheddar

baked potato 63

garlic mac & cheese 134

Tex Mex chicken pasta 52

chicken

chicken & broccoli pasta bake 54

chicken & chorizo rice 164

chicken and peanut curry 65

chicken cacciatore 116

chicken, mozzarella & pesto pasta 112

chicken, peanut butter & sweet potato curry 137

chicken tacos 69

classic chicken curry 29

coconut & lime chicken curry 68

coconut chicken noodle soup 73

creamy chicken, chorizo & leek pie 127

creamy chicken, chorizo & sundried tomato pasta 132

creamy paprika chicken thighs 100

creamy peppercorn chicken 88

garlic Parmesan chicken with potatoes 61

healthy chicken korma 26

honey garlic shredded chicken 90

honey mustard chicken 115

lean butter chicken 30

lemon butter chicken 97

lemongrass chicken noodles 44

mango chicken curry 20

Mexican chicken stew with guacamole 160

peri peri-style chicken with corn 123

Tex Mex chicken pasta 52

Tuscan chicken 117

chickpeas: sweet potato, chickpea & spinach curry 94

chilli con carne 107

chipotles

barbacoa beef 172

Mexican chicken stew with guacamole 160

chocolate

indulgent hot chocolate 148

mini egg fudge 151

chorizo

chicken & chorizo rice 164

chorizo and kidney bean stew 159

chorizo, carrot & chilli soup 81

creamy chicken, chorizo & leek pie 127

creamy chicken, chorizo & sundried tomato pasta 132

cider

honey & mustard ham in cider 179

mulled cider 150

classic chicken curry 29

coconut milk

beef massaman 22

beef noodles with peanut sauce 23

chicken and peanut curry 65

chicken, peanut butter & sweet potato curry 137

classic chicken curry 29

coconut & lime chicken curry 68

coconut chicken noodle soup 73

coconut salmon 57

healthy chicken korma 26

lamb rendang 35

lemongrass chicken noodles 44

mango chicken curry 20

red lentil dhal 93

sweet potato & coconut soup 80

condensed milk: mini egg fudge 151

coriander: carrot & coriander soup 78

courgettes

vegetable ratatouille 62

vegetarian lasagne 120–2

cream

creamy chicken, chorizo & leek pie 127

indulgent hot chocolate 148

lean Swedish meatballs 108–9

cream cheese

creamy paprika chicken thighs 100

creamy peppercorn chicken 88

harissa-roasted squash with orzo 140

honey mustard chicken 115

Tuscan chicken 117

creamy chicken, chorizo & leek pie 127

creamy chicken, chorizo & sundried tomato pasta 132

creamy paprika chicken thighs 100

creamy peppercorn chicken 88

crème fraîche

beef stroganoff 104

lean butter chicken 30

curries

beef curry 142

beef massaman 22

chicken and peanut curry 65

chicken, peanut butter & sweet potato curry 137

classic chicken curry 29

coconut & lime chicken curry 68

garam masala-spiced lamb 167

healthy chicken korma 26

lamb bhuna 40

lamb rendang 35

mango chicken curry 20

sweet potato, chickpea & spinach curry 94

D

dhal: red lentil dhal 93

drinks

indulgent hot chocolate 148

mulled cider 150

duck

duck cassoulet 169

soy & orange duck 66

E

equipment 10–11

F

French onion soup 130

fudge: mini egg fudge 151

G

garam masala-spiced lamb 167

garlic mac & cheese 134

garlic Parmesan chicken with potatoes 61

gin-infused spiced beef 31

gravy: Sunday roast & gravy 180

green beans: beef noodles with peanut sauce 23

gruyère cheese: French onion soup 130

guacamole

Mexican chicken stew with guacamole 160

pulled pork buns with guacamole 87

Guinness: Irish stew with beef & Guinness 139

H

ham: honey & mustard ham in cider 179

harissa-roasted squash with orzo 140

healthy chicken korma 26

honey & mustard ham in cider 179

honey chilli beef noodles 39

honey garlic shredded chicken 90

honey mustard chicken 115

honey sesame beef 41

I

indulgent hot chocolate 148

Irish stew with beef & Guinness 139

J

jalapeños: Mexican chicken stew with guacamole 160

K

kidney beans

chilli con carne 107

chorizo and kidney bean stew 159

L

lamb

garam masala-spiced lamb 167

lamb bhuna 40

lamb rendang 35

spiced apricot lamb 174

lasagne: vegetarian lasagne 120–2

lean butter chicken 30

lean Swedish meatballs 108–9

leeks

creamy chicken, chorizo & leek pie 127

potato & leek soup 156

lemongrass chicken noodles 44

lemons

lemon & pea risotto 98

lemon butter chicken 97

lentils

red lentil dhal 93

spiced parsnip soup 83

limes: coconut & lime chicken curry 68

M

macaroni: garlic mac & cheese 134

mangetout

lamb rendang 35

lemongrass chicken noodles 44

mango chicken curry 20

meatballs: lean Swedish meatballs 108–9

Mexican chicken stew with guacamole 160

milk: indulgent hot chocolate 148

mini egg fudge 151

mozzarella

chicken & broccoli pasta bake 54

chicken, mozzarella & pesto pasta 112

vegetarian lasagne 120–2

mulled cider 150

mulled wine brisket 176

mushrooms

beef bourguignon 147

beef stroganoff 104

braised beef with soy & mushrooms 36

spaghetti bolognese 110

Thai basil beef 18

vegetarian lasagne 120–2

mustard: honey mustard chicken 115

N

noodles

beef noodles with peanut sauce 23

coconut chicken noodle soup 73

honey chilli beef noodles 39

lemongrass chicken noodles 44

Vietnamese beef pho 47

O

olives

chicken cacciatore 116

sausage spaghetti puttanesca 163

onions: French onion soup 130

oranges

honey & mustard ham in cider 179

soy & orange duck 66

orzo: harissa-roasted squash with orzo 140

P

pak choi: braised beef with soy & mushrooms 36

pancetta: duck cassoulet 169

Parmesan

garlic mac & cheese 134

garlic Parmesan chicken with potatoes 61

lemon & pea risotto 98

penne arrabbiata 70

parsnips: spiced parsnip soup 83

pasta

beef stroganoff 104

chicken & broccoli pasta bake 54

chicken, mozzarella & pesto pasta 112

creamy chicken, chorizo & sundried tomato pasta 132

garlic mac & cheese 134

harissa-roasted squash with orzo 140

penne arrabbiata 70

sausage spaghetti puttanesca 163

spaghetti bolognese 110

Tex Mex chicken pasta 52

peanut butter

beef noodles with peanut sauce 23

chicken and peanut curry 65

chicken, peanut butter & sweet potato curry 137

pear & broccoli soup 86

peas

chicken & chorizo rice 164

classic chicken curry 29

lemon & pea risotto 98

penne

creamy chicken, chorizo & sundried tomato pasta 132

penne arrabbiata 70

peppercorns: creamy peppercorn chicken 88

peppers

American sloppy Joes 49

chicken & chorizo rice 164

chicken cacciatore 116

gin-infused spiced beef 31

honey chilli beef noodles 39

honey sesame beef 41

mango chicken curry 20

red pepper & sweet potato soup 84

Tex Mex chicken pasta 52

Thai basil beef 18

vegetable ratatouille 62

vegetarian lasagne 120–2

peri peri-style chicken with corn 123

pesto: chicken, mozzarella & pesto pasta 112

pies: creamy chicken, chorizo & leek pie 127

pork

pulled pork buns with guacamole 87

sweet and spicy pork 170

potatoes

baked potato 63

carrot & coriander soup 78

chorizo and kidney bean stew 159

chorizo, carrot & chilli soup 81

garlic Parmesan chicken with potatoes 61

Irish stew with beef & Guinness 139

pear & broccoli soup 86

potato & leek soup 156

sausage & baby potato casserole 143

prunes: beef, sweet potato & spinach stew 173

pulled pork buns with guacamole 87

pumpkin risotto 58

R

ratatouille: vegetable ratatouille 62

red lentil dhal 93

red pepper & sweet potato soup 84

rice

chicken & chorizo rice 164

lemon & pea risotto 98

pumpkin risotto 58

rich beef ragù 74

ricotta: vegetarian lasagne 120–2

risotto

lemon & pea risotto 98

pumpkin risotto 58

S

salmon: coconut salmon 57

sausages

sausage & baby potato casserole 143

sausage spaghetti puttanesca 163

sesame seeds: honey sesame beef 41

soup

carrot & coriander soup 78

chorizo, carrot & chilli soup 81

coconut chicken noodle soup 73

French onion soup 130

pear & broccoli soup 86

potato & leek soup 156

spiced parsnip soup 83

sweet potato & coconut soup 80

soy & orange duck 66

spaghetti

sausage spaghetti puttanesca 163

spaghetti bolognese 110

spiced apricot lamb 174

spiced beef brisket 42

spiced parsnip soup 83

spinach

beef, sweet potato & spinach stew 173

creamy chicken, chorizo & sundried tomato pasta 132

creamy paprika chicken thighs 100

harissa-roasted squash with orzo 140

sweet potato, chickpea & spinach curry 94

Sunday roast & gravy 180

sweet and spicy pork 170

sweet potatoes

beef, sweet potato & spinach stew 173

chicken, peanut butter & sweet potato curry 137

red pepper & sweet potato soup 84

sweet potato & coconut soup 80

sweet potato, chickpea & spinach curry 94

sweetcorn

beef noodles with peanut sauce 23

lamb rendang 35

lemongrass chicken noodles 44

peri peri-style chicken with corn 123

T

tacos: chicken tacos 69

tagliatelle: beef stroganoff 104

Tex Mex chicken pasta 52

Thai basil beef 18

tomatoes

American sloppy Joes 49

beef curry 142

beef, sweet potato & spinach stew 173

chicken & chorizo rice 164

chicken cacciatore 116

chicken, peanut butter & sweet potato curry 137

chilli con carne 107

chorizo and kidney bean stew 159

creamy chicken, chorizo & sundried tomato pasta 132

duck cassoulet 169

harissa-roasted squash with orzo 140

lamb bhuna 40

lean butter chicken 30

Mexican chicken stew with guacamole 160

mulled wine brisket 176

penne arrabbiata 70

pulled pork buns with guacamole 87

red lentil dhal 93

rich beef ragù 74

sausage & baby potato casserole 143

sausage spaghetti puttanesca 163

spaghetti bolognese 110

spiced apricot lamb 174

Tex Mex chicken pasta 52

Tuscan chicken 117

vegetable ratatouille 62

vegetarian lasagne 120–2

Tuscan chicken 117

V

vegetable ratatouille 62

vegetables

beef noodles with peanut sauce 23

vegetable ratatouille 62

vegetarian lasagne 120–2

vegetarian lasagne 120–2

Vietnamese beef pho 47

Y

yoghurt: chicken tacos 69

THIS IS JUST THE BEGINNING

Find us online and join the conversation

Follow us on Twitter twitter.com/penguinukbooks

Like us on Facebook facebook.com/penguinbooks

Share the love on Instagram instagram.com/penguinukbooks

Watch our authors on YouTube youtube.com/penguinbooks

Pin Penguin books to your Pinterest pinterest.com/penguinukbooks

Listen to audiobook clips at soundcloud.com/penguin-books

Find out more about the author and discover
your next read at penguin.co.uk

EBURY

UK | USA | Canada | Ireland | Australia
New Zealand | India | South Africa

Ebury is part of the Penguin Random House group of companies whose addresses can be found at global.penguinrandomhouse.com.

First published by Ebury Press in 2023

Text © Nathan Anthony 2023
Photography © Clare Wilkinson 2023

The moral right of the author has been asserted

Cover design © maru studio

Photography: Clare Wilkinson
Food and prop styling: Charlotte O’Connell
Styling assistant: Susan Willis
Design: maru studio

ISBN: 978-1-529-90355-3

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the author’s and publisher’s rights and those responsible may be liable in law accordingly.