Finely grated zest of 1 lemon (preferably unwaxed)
250g (9oz) couscous
4 tbsp roughly chopped fresh coriander leaves
Season the chicken legs with salt and pepper. Warm the olive oil and butter in a large frying pan. When hot, add the chicken legs and cook for about 5 minutes or until golden on both sides. Arrange the chicken in the slow cooker dish in a single layer and pour any cooking juices over the top. Scatter the diced onions in a layer over the chicken and add the garlic, spices and citrus zest.
Using a small, serrated knife, cut the top and bottom from the citrus fruit, then place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Holding the citrus fruit over a small bowl to catch any juice, slice between the thin membranes to release the segments. Do this with each orange and the lemon and add the segments to the chicken together with any juice. Cover with the lid and cook on low for 4–5 hours or until the chicken is tender and there is no pink meat.
Thirty minutes before you wish to eat, sprinkle the couscous over the top and cover again. Cook for 30 minutes or until the couscous is tender. Run a fork through the couscous to separate the grains, then spoon onto warm plates and top with the chicken and sauce. Sprinkle the coriander over and serve. Great with a dressed green salad.
ITALIAN SAUSAGE AND RED WINE RAGOUT
This tasty dish is great for a mid-week supper, or served from a large platter when entertaining at home.
Preparation time: 10 minutes
Cooking time: 4¼–6¼ hours, plus cooking the pasta
Serves 4
400g (14oz) (about 6) fresh Italian sausages (most major supermarkets have an Italian variety in their sausage selection)
2 tbsp olive oil
1 tsp fennel seeds
1 red onion, peeled, halved and finely sliced
2 garlic cloves, peeled and crushed
1 x 400g (14oz) tin chopped tomatoes
2 tbsp concentrated tomato purée
1 bay leaf, broken
A small pinch of dried basil
100ml (3½fl oz) red wine
350g (12oz) dried pasta, such as tagliatelle or spaghetti
2 tbsp chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
Parmesan cheese, to serve
Squeeze the sausage meat out of the sausage skins and roll the contents of each one into 6–7 little balls.
Pour half of the olive oil into the slow cooker dish. Warm the remainder in a large frying pan over a high heat, and when hot add the fennel and cook for about 30 seconds or until fragrant. Add the sausage balls to the hot frying pan and cook until browned all over. Using a slotted spoon transfer the sausage balls to the slow cooker dish.
Add the onion to the slow cooker dish together with the garlic, tomatoes, tomato purée, bay leaf, basil and wine. Cover with the lid and cook on low for 4–6 hours. Don’t be tempted to remove the lid during cooking.
When you are ready to eat, cook the pasta in a large saucepan of boiling, salted water according to the packet instructions or until firm to the bite (al dente). Drain the pasta, leaving a little of the cooking water (about 2 tablespoons) behind in the pan. Tip the pasta and reserved water into the sausage sauce and fold through together with the parsley. Season to taste with salt and pepper. Serve with a block of Parmesan cheese to grate over the top.
FAB FOR THE FREEZER
This sauce freezes really well and will keep for up to three months. Make sure you defrost it thoroughly before gently reheating on the hob (never in the slow cooker). Serve with freshly cooked pasta.
CREAMY PANCETTA AND BLUE CHEESE RISOTTO
Rich and warming but not heavy, this risotto is just as good for a light summer lunch with salad as it is in the middle of winter with hot buttered vegetables.
Preparation time: 10 minutes
Cooking time: 1¾ hours
Serves 6
125g (4½oz) cubed pancetta
1 large onion, peeled and diced
400g (14oz) risotto rice, such as Arborio
2 garlic cloves, peeled and finely chopped
100ml (3½fl oz) dry white wine
1.3 litres (2¼ pints) hot chicken or vegetable stock, plus extra if needed
2 fresh thyme sprigs, plus extra to garnish
100g (3½oz) blue cheese, such as Italian dolcelatte
Sea salt and freshly ground black pepper
Warm a large frying pan over a medium heat. When hot, add the pancetta and cook for about 30 seconds. Add the onion, reduce the heat and stir-fry for about 5 minutes or until the onion is softened but not coloured.
Increase the heat slightly, then add the rice and mix well until the rice is coated in the bacon fat. Stir in the garlic and wine and cook for a further minute or until the wine has been absorbed by the rice.
Spoon the mixture into the slow cooker dish and add the stock and thyme. Cover with the lid and cook on low for 1½ hours or until all the stock has been absorbed and the rice is tender but still has a little bite (al dente).
Add a splash of hot stock if you like your risotto creamy, then crumble the cheese over the risotto, season generously with salt and pepper and stir in roughly. Leave to stand for 2 minutes before serving with rocket leaves and a tomato and onion salad.
I ALSO LIKE...
to use a strong goat’s cheese instead of the blue cheese.
EASY MUSHROOM AND PARMA HAM LASAGNE
This recipe is so easy to make and perfect for a family supper or relaxed entertaining.
Preparation time: 5 minutes
Cooking time: 4½–6½ hours, plus preheating
Serves 6
A large knob of butter
2 tbsp olive oil
500g (1lb 2oz) sliced white mushrooms
Sea salt and freshly ground black pepper
700g (1lb 9oz) jar good-quality tomato pasta sauce
12 very thin slices of prosciutto di Parma (ham), shredded into 1–2cm (½–¾in) pieces
About 9 sheets white ‘no need to pre-cook’ dried lasagne
150g (5oz) grated mozzarella cheese
25g (1oz) freshly grated Parmesan cheese
Remove the slow cooker dish from the base and rub the butter generously over the inside of the dish. Turn the slow cooker base (without the dish in it) on to high to preheat.
Warm the olive oil in large frying pan over a high heat. When very hot, add the mushrooms and season