Bishop - More slow cooker recipes: over 120 delicious and easy dishes

The cooker is plugged into the mains and controlled simply to high or low. You will also find options for timers, beepers, lights, digital screens the list goes on, but for me there are two main factors when choosing a machine: what size is it? And does it have a removable, ovenproof inner dish? Most major brands will come in a choice of sizes these days. The capacity of your model will depend on the number of people you wish to cook for, and the type of food you want to cook. As a benchmark, a 56 litre (910 pint) cooker should easily cater for six people. If you like to cook large batches of food for freezing, or entertaining, then a 6 litre (10 pint) capacity model or more would be perfect for you. If you would like to cook joints of meat or larger cuts, then try an oval-shaped cooker.

Round models tend to be better suited to soups, stews and puddings. A removable, ovenproof inner dish is a must for me, as the cooker immediately becomes much more versatile; its also easier to clean and store. An ovenproof inner means that you can use the dish in the oven, if you wish, and makes it more attractive for taking directly to the table. I also find that I have more control when cooking, as I can remove the dish from the heat source immediately if I want to, and I can also grill the top of dishes, if required. Some slow cookers now have inner dishes that are flameproof too, and can be used on the hob, making them even more adaptable. The important thing to remember is that every machine will be different.

They will reach different top temperatures and be suited to different lengths of cooking and techniques. It is essential that you check the manufacturers instructions for your machine before embarking on any of these recipes or any of your own creations. Its also worth acknowledging that a slow cooker is completely different from a pressure cooker and will have very different results they are not comparable, although there seems to be a popular belief that they are one and the same thing. One of the questions I am asked most about slow cooking is, Is it safe? Concerns can range from food safety to worries about fire and energy consumption. The United States Food Safety and Inspection Service states that when slow cooking, The direct heat from the pot, lengthy cooking and steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods. A slow cooker will operate at about 7797C (171207F), depending on its selected temperature setting and manufacturers variations.

In England a temperature of 75C (167F) is deemed adequate to destroy any harmful bacteria. Once food has reached this temperature, it can be kept at a lower temperature for up to 2 hours and still be consumed safely. So, a slow cooker that has been given time to warm up and reach its optimum temperature at the designated setting will safely destroy the risk of food poisoning. If you are in any doubt, I suggest you stick to cooking pieces of meat, as opposed to whole birds or joints and/or invest in a simple cooking thermometer for inserting into ingredients to test their core temperature. If I still have to convince you of the safety of your machine, then you can also turn the slow cooker onto high for the first hour of cooking to bring the temperature to above 75C (167F). However, I rarely do this, and remain alive to tell the tale! My view is that if you begin with fresh ingredients, use clean utensils and a clean thermometer, there is no reason why you should have any concerns at all about food safety with your slow cooker.