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

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Meanwhile, griddle the courgette slices on a ridged pan for one to two minutes on each side, until charred. Set aside. Leave the mashed bananas in a bowl for half-an-hour to oxidise – this will make them browner and add to the colour. Line and grease a 900g loaf tin and preheat the oven to 180°C/Fan 160°C/Gas mark 4. Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthyshows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring 'diet food' and cook slow to create healthy, wholesome food for balanced eating. 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 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.

Meanwhile, add the asparagus spears to a pan of boiling salted water and simmer for 2–3 minutes until tender. Remove with tongs, drain and set aside; keep warm. While the eggs are poaching, stir the thyme, liquid aminos and porcini and truffle paste into the mushrooms and cook for 1 minute. Stir through the ‘cream’ and chopped parsley, then taste and season with a little salt and pepper, if needed. Ainsley Harriott’s brioche French toast with figs, hazelnuts & mascarpone Wake up to Ainsley Harriott’s decadent French toast (Ainsley Harriott’s Good Mood Food)Place the tomato halves in a bowl along with the garlic, thyme and oil and season with a pinch of salt and pepper. 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.)

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. Cook for a further five minutes before adding the chopped tomatoes, sugar, sweet pimentón, hot pimentón and a pinch of salt (don’t overseason at this point as the serrano or chorizo will release more salt when baking). Cook for 10 minutes over a low heat, then add the parsley. Put the olive oil in a frying pan over a medium heat. Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo. Cook for about five minutes and then add the asparagus and peas. Heat the oil in a large heavy-based casserole over a medium to high heat. Dust the meat with the flour, then add to the casserole in batches and seal for 5-6 minutes, until golden. Remove from the casserole and set aside.Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on a medium to low heat, and watch as it turns to caramel, stirring occasionally. As soon as the sugar melts, add the butter. As soon as the butter has melted, add the cream and salt. Cook on a low heat for two minutes until you have a smooth caramel. Take off the heat.