Honey & Sriracha Chicken (Serves 4)
Ingredients
- 4 chicken breasts, whole
- 6 tbsp sriracha
- 4 tbsp honey
- juice of 1 lemon
- 3 garlic cloves, grated
- 1 tbsp dark soy sauce
Method
Coat the chicken breasts all over in 1 tablespoon of cornflour, then pan-fry over a medium heat in 1 tablespoon of hot oil for 2 minutes, or until golden on both sides.
Transfer the chicken to the slow cooker with all the other ingredients. Cook on high for 3 hours or low for 6 hours. Slice and serve the chicken breasts.
Tip: You can skip pan-frying the chicken beforehand; the texture will just be a bit different.
Serving note: This is great served with rice noodles, pak choi, carrots, some spring onions and chopped red chilli.
Winter Sausage Meatballs & Cream (Serves 4)
Ingredients
- 8–10 reduced-fat pork sausages
- 4 garlic cloves, crushed
- 3 tbsp Dijon mustard
- 1 tsp dried thyme
- 100ml double cream
- 2 handfuls of baby spinach leaves
Method
Squeeze the sausage meat from the skins, then use wet hands to form it into 20 or so small meatballs.
Heat 1 tablespoon of oil in a frying pan, season the meatballs with salt and pepper and cook over a high heat for 1 minute to seal, turning regularly. This ensures they will stick together when cooked in the slow cooker.
Add the meatballs to the slow cooker with the garlic, mustard, thyme and 200ml of boiling water or chicken stock and let it do its thing on high for 3–4 hours or low for 7–8 hours.
Once cooked, stir in the cream and the spinach to wilt. If the sauce looks thin, add 1 tablespoon of cornflour mixed with a little water to thicken it. Serve and enjoy!
Serving note: Peas and mash with spring onion stirred through works a dream here.
Queen of Puddings (Serves 6)
Ingredients
- 570ml full-fat milk
- 120g fresh white
- breadcrumbs
- 100g caster sugar
- 50g half-fat butter, melted
- 3 eggs, separated
- 200g fruit jam (I like raspberry or blackcurrant)
Method
Add the milk, breadcrumbs, 25g of the caster sugar and the melted butter to the slow cooker while it is turned off, and stir well. Allow to sit for 10 minutes so the liquid is fully absorbed.
Once absorbed, stir through the egg yolks, then carefully spread the jam over the top. Cook on high for 1 hour or low for 2 hours.
When the mixture is nearly ready, whisk the egg whites to stiff peaks and gradually whisk in the remaining 75g of caster sugar until glossy and thick.
4Spoon the meringue onto the top of the pudding in an even layer and cook on high for another 30 minutes or low for another 1 hour.
Just before serving, place the slow cooker pot (make sure it's ovenproof) under a medium grill for a minute or so until the meringue is lightly browned.
Serving note: Serving this hot with cream is stunning.