It’s all in the timing

Beef stew

This recipe is so versatile: you could add button mushrooms, make it smoky by adding 1 tsp smoked paprika along with the herbs, or stir in some frozen peas at the end.

SERVES 4 PREP 20 mins COOK 4-10 hrs EASY ❄

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ bunch of thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising, such as skirt
(buy a whole piece and cut it
yourself for bigger chunks, or
buy ready-diced)
2 tsp cornflour (optional)
½ small bunch of parsley, chopped
buttery mash, to serve (optional)

1 Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften, about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into the slow cooker.

Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt, as the stock may be salty).

2 Wipe out the frying pan and fry the beef in the remaining oil in batches until well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.

3 If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with some buttery mash, if you like.

PER SERVING 474 kcals • fat 25g • saturates 9g • carbs 10g • sugars 9g • fibre 4g • protein 48g • salt 1.8g

Pulled chicken

Try this delicious smoky chicken as an easy alternative to pulled pork. It’s best served in a bun or with rice, and makes a simple but satisfying dish for the family.

SERVES 8-10 PREP 5 mins COOK 6-8 hrs EASY

❄ cooked chicken only

2 tbsp vegetable or rapeseed oil
10-12 boneless, skinless
chicken thighs
2 red onions, halved and sliced
2 garlic cloves, crushed
2 tsp paprika
2 tbsp chipotle paste
250ml passata
100g barbecue sauce
1 tbsp light brown soft sugar
1 lime, juiced
burger buns, taco shells, jacket
potatoes or rice; coriander leaves;
deseeded and sliced chillies; and
guacamole, to serve (optional)

1 Put the slow cooker on low and heat 1 tbsp oil in a pan over a medium-high heat. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika