Antony's Slow Cooking: 100 easy recipes for the slow cooker, the oven and the hob

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You preheat it, put in your vegetables, followed by meat (sealed in a pan first) or chicken, and then add boiling water. The webchat will run between 1 and 2pm so put the date in your diary and if you can't join us next Tuesday but have a question you'd like to put to Antony, post it to this thread. Well known as a TV chef, author, broadcaster and Award-winning restaurant owner, Antony Worrall Thompson also used to supply his restaurant with his own home grown organic veggies. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown.

Please tick if you would like to receive news, offers and information from our trusted and carefully selected partners that we think you might like. Extremely comprehensive instruction book with quick-start guide, recipes, cooking and maintenance advice. Each serving provides 845 kcal, 68g protein, 13g carbohydrates (of which 7g sugars), 33g fat (of which 13. When making dishes with mince such as cottage pie, bolognese, lasagne and so on, you can substitute half of the mince for lentils – this way the meal will be healthy and also cheaper, making your mince go twice as far.I’ve made a couple of traditional changes which I think enhance this classic – red peppers and gherkins.

On all the models tested, the lid locks on to the pan, and a replaceable rubber gasket seals the lid to the pan until pressure is released at the end of cooking. That being said, there are easier ways to make the recipes I was most interested in, so I don't see myself using these. His root vegetables are placed against the inside walls of the slow-cooker (close to the heating element) so they’ll cook faster and more evenly.

Good Housekeeping's new book, Good Housekeeping One-Pot Cooking, is ideal for keen cooks who hate washing up. I think the older you get the more enthusiasm and time you get for gardening, I’m looking forward to spending even more time in mine. How many times are those leftover vegetables, roast potatoes, even meat from the Sunday roast just binned?

But if you’re so inclined, add in 1/3 cup (80 ml) heavy cream at the end of the cooking time, cover and cook on high for 20 minutes. Bring to the boil, reduce the heat, cover and then simmer for 2 hours, stirring from time to time, until the meat is cooked.Antony's recipes are easy to follow, so whether you have been using a slow cooker for years or have just bought one, there are lots of recipes here for you. Inspiration came from Dinner Du Jour‘s hit list of slow cooker recipes and a realisation that I could actually prep a meal and leave it to cook without any fear of burning while Little Missy and I were otherwise occupied (ideal occupation: her asleep, me working). I in turn like it so much that I’ve made it twice in the past month and it’s become my new favorite slow cooker recipe. So, if you're using your slow cooker so that you can hang with your guests while you entertain, this is worth checking out - there are some very different and creative recipes in here. The book is packed with information on which ingredients are suited to slow cooking and hints and tips for getting the most out of your slow cooker.

Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well worth the wait. Heat the oil in a frying pan over a high heat and brown the chops and kidneys all over, then set aside.

I'm nervous about cooking pork particularly in the slow cooker, as I can't believe the 'high' setting is high enough to cook the meat thoroughly. Add the pork belly to the same saucepan and brown all over, then add the garlic, red pepper, onion purée, caraway and paprika and cook over a medium heat for 3 minutes, stirring occasionally. I have just googled it and found some information, its not the same make but I am sure it probably applies to them all. I have no idea where this week’s book came from, who may have bought it, but I do know that Antony Worrall-Thompson and his recipes don’t often feature in my cooking or chosen ideas, so this will either change or confirm my opinions! In the meantime though, Emma bought a copy of Antony’s Slow Cooking by Antony Worrall Thompson and tried this recipe, which she liked so much she passed it on to me.