This recipe caters for a larger number, so making breakfast for a crowd is a doddle.
Preparation time: 5 minutes
Cooking time: 6–9 hours
Serves 6
50g (2oz) butter, diced and softened
650g (1lb 7oz) potatoes, such as King Edward or Maris Piper, unpeeled and diced into 1cm (½in) cubes
12 rashers smoked back bacon, diced
1 onion, peeled and diced
12 eggs
250ml (9fl oz) skimmed milk
½ tsp mustard powder
Sea salt and freshly ground black pepper
Butter the inside of the slow cooker dish very thoroughly with about one-third of the butter, then arrange a layer of the diced potatoes in the base of the dish.
Working quickly so that the potatoes don’t have a chance to turn brown, cover the potatoes with a layer of bacon and a layer of onion.
In a large mixing bowl, whisk the eggs, milk and mustard powder together. Season to taste with salt and pepper and pour the mixture into the slow cooker dish. Dot the remaining butter over the top.
Cover with the lid and cook on low overnight or for up to 9 hours until set in the centre.
Remove from the slow cooker base and leave to stand for 5 minutes before cutting into wedges or squares and serving with plenty of crusty bread and grilled cherry tomatoes.
I ALSO LIKE...
adding diced black pudding or chorizo with the diced bacon.
CARAMELISED SWEET AND SOUR SESAME SHALLOTS WITH NOODLES
When onions and shallots are slow-cooked they deserve to be a main ingredient in their own right! Here, they are cooked in a sweet and sour sauce until they caramelise and become meltingly tender and full of flavour.
Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4
Vegetarian
10–12 shallots
100ml (3½fl oz) red wine vinegar
2 tbsp tomato purée
2 tbsp toasted sesame oil
2 tbsp soft dark brown sugar
2 tbsp toasted sesame seeds
Fresh coriander leaves, to garnish
Using a sharp knife, halve the shallots lengthways and then peel – it’s much easier doing it this way, rather than peeling them first. Place the shallot halves in the slow cooker dish.
In a measuring jug, mix the wine vinegar, tomato purée, sesame oil and sugar together. Pour over the shallots and mix well to combine. Ensure that the shallots are nestled together in a single layer.
Cover and cook on high for 1 hour before carefully turning the shallots over. Cover again and cook for a further hour or until the shallots are tender and caramelised.
Scatter over the sesame seeds and toss to combine. Garnish with coriander and serve with freshly cooked egg noodles.
COOKING CONVENTIONALLY
Place in an ovenproof dish and cook, uncovered, in an oven preheated to 180°C (350°F), Gas mark 4, turning occasionally, for 1–2 hours or until soft and caramelised.
CREAMY ROASTED GARLIC AND ROCKET PASTA SAUCE
Slow cooking garlic makes it sweet and flavoursome – perfect in a creamy pasta dish like this.
Preparation time: 2 minutes
Cooking time: 2½–3 hours, plus cooking the pasta
Serves 4
Vegetarian
1 whole head of garlic, unpeeled
100ml (3½fl oz) white wine
8 tbsp double cream
1 egg yolk
Sea salt and freshly ground black pepper
400g (14oz) dried pasta, such as farfalle or fusilli
50g (2oz) rocket leaves
Place the whole garlic in the slow cooker dish and pour the wine over the top. Cover with the lid and cook on low for 2½–3 hours, adding more wine if it starts to boil dry, until the garlic is soft.
Cut the top from the garlic to expose the tips of the cloves. Squeeze out the flesh into a bowl and mash until smooth. Add the cream together with any juices from the slow cooker dish, then beat in the egg yolk. Season to taste with salt and pepper.
Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions or until firm to the bite. Drain the pasta, leaving a little of the cooking water (about 2 tablespoons) behind in the pan. Return the drained pasta to the pan and add the garlic sauce and rocket. Fold through quickly (to avoid making scrambled egg!) and season to taste. Serve with a tomato and red onion salad.
EASY TOMATO PASTA SAUCE
There still seems to be a certain suggestion that tinned food is inferior to fresh. When it comes to cooking with tomatoes, and especially tomato sauce, tinned tomatoes are the way to go!
Preparation time: 5 minutes
Cooking time: 8–12 hours
Serves 4
Vegetarian
2 x 400g (14oz) tins chopped tomatoes
1 small onion, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tsp dried oregano
1 tsp sea salt
1 tbsp caster sugar
100ml (3½fl oz) red wine
60ml (2fl oz) extra virgin olive oil
Fresh basil leaves, torn, to garnish
Freshly grated Parmesan cheese, to serve
Place the tomatoes, onion, garlic, oregano, salt, sugar and wine into the slow cooker dish. Drizzle over half of the olive oil and mix well.
Cover with the lid and cook on low for 8 hours or for up to 12 hours.
Season with more salt to taste and mix in the remaining olive oil. Spoon over hot, freshly cooked pasta and sprinkle with torn basil leaves and grated Parmesan to serve.
I ALSO LIKE...
to add a whole dried chilli to the sauce at the start of cooking for an extra kick. Remove it before serving.