Good Food - Good Food

Slow cooker recipes are an essential for any home cook time saving, low cost and reliably delicious. The Good Food kitchen has produced hundreds of brilliant recipes over the years, and this collection gathers 150 of the very best.

Slow cookers allow anyone to create mouth-watering dishes that can be cooked overnight or while youre at work so that you can enjoy your meal as soon as you get home. From family favourites like curries, chillis, soups and puddings, to fresh ideas for stews, fish and tasty vegetarian meals, Good Food Ultimate Slow Cooker Recipes has something for everyone.

All recipes are short and simple with easy-to-follow steps, and are accompanied by a full-colour photograph of the finished dish.

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 authors and publishers rights and those responsible may be liable in law accordingly.

Epub ISBN: 9781473530546

Version 1.0

10 9 8 7 6 5 4 3 2 1

BBC Books, an imprint of Ebury Publishing,
20 Vauxhall Bridge Road,
London SW1V 2SA

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

Photographs BBC Magazines 2016

Recipes BBC Worldwide 2016

Book design Woodlands Books Ltd 2016

All recipes contained in this book first appeared in BBC Good Food magazine.

Cover image: Stuart Ovenden BBC Worldwide 2016

First published by BBC Books in 2016

www.eburypublishing.co.uk

A CIP catalogue record for this book is available from the British Library

ISBN 9781785941641

Project editor: Charlotte Macdonald
Design: Interstate Creative Partners Ltd and Kathryn Gammon
Cover Design: Interstate Creative Partners Ltd
Production: Alex Goddard
Picture Researcher: Gabby Harrington

Good for you and tasty too, this thick soup can easily be served as a filling supper or casual weekend lunch with toast and houmous.

3-4 hours 4-5

3 tbsp olive oil, plus extra to drizzle

4 boneless, skinless chicken thighs

1 leek, washed and finely sliced

4 fat celery sticks, chopped into small pieces

3 large carrots, chopped into small pieces

2 big parsnips, peeled and chopped into small pieces

small pack coriander, stalks finely chopped, leaves reserved to serve

1 tbsp cumin seeds

2 tsp each ground cumin, coriander, cinnamon and turmeric

2 tbsp harissa (we used Belazu)

2 x 400g cans chopped tomatoes

2 chicken stock cubes, crumbled

85g/3oz dried green lentils

zest and juice 1 lemon

1 tbsp golden caster sugar

natural yogurt, to serve (optional)

Heat the slow cooker if necessary. Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.

Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml/18fl oz with water, then add this, too. Bring to a simmer, then tip into the slow cooker, cover and cook for 2-3 hours until the vegetables are tender.

Lift the chicken from the soup and shred finely using a couple of forks. (The chicken will be very tender, so stirring the soup may well break it up for you instead.) Return to the soup with the lemon zest and juice and sugar, and season to taste. Ladle into bowls and top with a dollop of yogurt and the coriander leaves.

PER SERVING (5) 316 kcals, fat 14g, saturates 3g, carbs 28g, sugars 17g, fibre 7g, protein 22g, salt 1.6g

Moroccan Harira & Chicken Soup

Make this with leftovers from the Sunday roast, or simply poach a couple of chicken breasts in the slow cooker first, following the manufacturers instructions.

3-4 hours 4

1 tbsp olive oil

2 onions, chopped

3 medium carrots, chopped

1 tbsp thyme leaves, roughly chopped

1 litre/1 pints chicken stock

300g/10oz leftover roast chicken or poached chicken, shredded, or 1 roasted chicken carcass

200g/7oz frozen peas

3 tbsp Greek yogurt

1 garlic clove, crushed

squeeze lemon juice

crusty bread, to serve

Heat the slow cooker if necessary and heat the oil in a large heavy-based pan. Add the onions, carrots and thyme, then gently fry for 15 mins. Tip the veg into the slow cooker pot with the stock. If youre using a chicken carcass, add it now, breaking it in half if you need to. Cover and cook for 23 hours on High until the vegetables are tender.

If you used a carcass, remove it now, and shred any remaining chicken off the bones. Stir this back into the soup, or add your leftover shredded chicken, if using that instead, plus the peas, and cover and cook for 30 mins more.

Remove half the mixture, then pure with a stick blender (or ladle half the mixture into a blender or food processor and pure that). Tip back into the pot and check for seasoning.

Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve with some crusty bread.

PER SERVING 339 kcals, fat 13g, saturates 3g, carbs 18g, sugars 11g, fibre 13g, protein 39g, salt 2.0g

Roast Chicken Soup

If you are looking for an easy starter you wont go wrong with this delicate, creamy soup. It is quite rich, so ideal to serve in small portions.

3 hours