Cook Slow: Light & Healthy: 90 easy recipes for both slow cookers & conventional ovens (Dean Edwards Slow Cooker)

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In a large, shallow dish, whisk the eggs with the cream. Add the vanilla, remaining orange zest and sugar and whisk. Melt a knob of butter in a pan over a medium heat. Dip each slice of brioche into the egg mixture a few seconds on each side.

Remove the lamb from the casserole and use forks to shred the meat slightly, then return it to the casserole. Slow cooking is not only the best method for transforming basic ingredients into something special, but there is a feeling of satisfaction that develops inside knowing that the work is done and the magic is happening in the pot.

I’ve taken this comfort food classic to another level with the addition of the slow-cooked chilli beef, using ox cheek. It’s so underused but the flavour is incredible. Timings

Meanwhile, make the mashed potatoes. Place the potatoes in a large saucepan and cover with water. Bring to a boil and simmer for about 15 minutes or until softened. Drain and then mash the potatoes along with the butter and warmed milk then season with salt and pepper. (Or if you’re using my cheat of shop-bought mash, pop it in the microwave for three minutes and stir well.) Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle. Meanwhile, griddle the courgette slices on a ridged pan for one to two minutes on each side, until charred. Set aside.

Paprika Chicken and Pepper Stew

Return the ox cheeks to the casserole, then cover with a tight-fitting lid and transfer to the oven to cook for at least four hours. Cooking basic ingredients slowly can be spectacular. Something as simple as a beef stew, using inexpensive ingredients and cuts of meat, can become a delicious hearty meal for the whole family. Something magical happens when you roast tomatoes – the already sweet tomatoes start to dry out and the flavour intensifies tenfold. This recipe is based on one of my favourite dishes, the Caprese salad of tomato, mozzarella and basil. I’m not quite sure how these three humble ingredients can create such an incredible taste sensation when eaten together, but I’m not going to complain. You can put all the ingredients uncooked into your slow cooker for ease, but I like to start the process in a pan because I find that the tomatoes release too much liquid into the pot. Place the figs on the tray, cut-side up, and dot with a little butter. Drizzle the honey over the figs and squeeze over the remaining orange juice. Scatter over the hazelnuts and roast for 14 to 16 minutes or until the figs have caramelised. Remove from the oven and turn off the heat. Add the onion and garlic to the same pan and fry for three to four minutes. Add the smoked paprika, cumin, cinnamon, oregano and chilli powder and cook for another minute.