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

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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. Methods are given for both slow cooker and conventional ovens so even if you've not invested in a slow cooker, you can still enjoy this marvellous book.

Don’t own a slow cooker? Don’t panic! The recipes in this book can be cooked either conventionally in the oven or in your slow cooker.

Campfire Foil Roasted Mocha Banana Split

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. Spoon three dollops of batter into the pan to form three pancakes. Cook for three minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.

Tom Kerridge will be appearing at Pub in the Park Festival ( pubintheparkuk.com). Recipe from tomkerridge.com Tom Kerridge’s creamy mushrooms, poached egg and asparagus This healthy creamy mushrooms, poached egg and asparagus is perfect to enjoy in bed When it comes to his preferred style of cooking, Dean says he really likes home cooking and simple family meals.

Heat the oil in a large heavy based casserole over a medium to high heat. Dust the ox cheeks with the seasoned flour, then add to the casserole and brown for three to four minutes. Remove from the casserole and set aside. Season the lamb and sear in a very hot, dry, large, heavy-based casserole until golden. This is an important step because it will render away lots of the fat. Pour away most of the fat, then add the onion, carrot and rosemary and cook for five minutes, until softened.

Add all the ingredients apart from the honey to your slow cooker and season with salt and pepper. Add the butternut squash and stir to combine. Put the lid on and cook on the low setting for six hours or for four hours on high. 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. Nadiya Hussain’s banana thyme loaf Nadiya’s banana and thyme loaf is perfect for Mother’s Day (Nadiya’s Fast Flavours by Nadiya Hussain) If time allows, roast the squash first. Preheat the oven to 180°C/gas mark 4. Place the squash in a bowl, drizzle with some oil and season with salt and pepper. Scatter onto a baking tray and roast in the oven for 30 minutes. Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle.

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. But slow cooking is by no means confined to meat; vegetables benefit from the process too. Onions melt away, root vegetables become tender and sweet – the possibilities are endless.