SLOW-COOKER CHILLI

Slow cookers aren’t just for warming winter stews – they’re great for busy weeks in spring, and even weekends in summer when it’s too hot to put the oven on. Here are some of my favourite ideas for the current season. This family friendly chilli is really versatile – pile it into jacket potatoes, serve it spooned into tacos with cheese and avocado, or simply pile some on to steamed rice with a dollop of soured cream.

This creamy vegetable curry is great for easy midweek meals too. Cook a double batch at the weekend and freeze in portions ready for the week.

Barbacoa was originally cooked for a long time on coal embers or low barbecues, but you still get fall-apart meat and fantastic flavour from our slow-cooker version.

Serve in tortillas or lettuce cups with a spritz more lime juice, and sliced jalapeno chillis.

PREP: 10 MINS COOK: 6-7 HRS SERVES 4+ 2-4 CHILDREN

1 tbsp rapeseed oil 1 large onion, finely chopped

2 garlic cloves, crushed

2 tsp ground cumin

1½ tsp sweet smoked paprika 1 tsp mild chilli powder (optional)

2 carrots, diced

2 sticks celery, diced 1 courgette, diced

1 red pepper, diced

400g lean beef mince

3 x 400g cans chopped tomatoes

1 beef stock cube

1 tbsp tomato puree

1 x 400g can green lentils, drained and rinsed

1 x 400g can flageolet beans, drained and rinsed

A selection of the following to serve: rice or tacos, soured cream, grated cheese and some sliced avocado Heat the oil in a heavybased pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins. Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato puree. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren’t keen to eat veg) or leave chunky.

Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half an hour.

Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.