Method (Serves 6-8)
1. In a large saucepan, heat the oil over a medium heat then sauté the carrots, onions and celery until softened. Add the garlic and cumin and sauté for another minute. Transfer to the Crock-Pot bowl.
2. Add the harissa paste, tomato puree, chopped tomatoes, lentils and stock. Stir well.
3. Cover and cook on Low for 7-8 hours or High for 6-7 hours.
4. An hour before the end of the cooking time, shred the cabbage and add to the Crock-Pot bowl.
5. Just before serving, add the lemon zest along with salt and pepper, to taste. Try serving with a drizzle of natural yoghurt.
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Method (Serves 6)
1. To make the marinade, in a large bowl, mix together all the ingredients, except the chicken.
2. Add the chicken pieces to the bowl and coat with the marinade. Refrigerate for 3 hours, or ideally overnight.
3. When you’re ready to cook, thread the chicken pieces onto the skewers and add to the Crock-Pot bowl, along with any excess marinade.
4. Cover and cook on Low for 5-6 hours or High for 3 hours until the meat is cooked through.
5. Serve with flatbreads and a leafy salad.
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Method (Serves 8-10)
1. Lightly grease the Crock-Pot bowl with a little butter.
2. In a large bowl, mix together the flour, baking powder, 150g sugar and the zest of 2 lemons.
3. In a separate bowl, whisk together the eggs, milk and vanilla extract, then add to the dry ingredients. Mix until smooth, then add to the Crock-Pot bowl.
4. To make the sauce, mix the zest and juice of 3 lemons together with the remaining sugar and the honey. Add 175ml of boiling water and stir to dissolve. Pour this over the pudding mixture.
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