Cooked to perfection!
Select your favourite ingredients, choose the required temperature setting – low, medium or high – then sit back and relax. The slow cooker will work throughout the day or night, making it ready to serve when you’re ready to eat. A delay function lets you prepare all the ingredients in the slow cooker and set when you want it to start cooking. The prolonged process of slow cooking allows any meat that’s being cooked to tenderise, maximising flavour and juiciness. The versatile cooker is great for soups, stews, casseroles, curries and much more. There’s even a handful of recipes in the instruction manual to help get you started. Thanks to the handy keep-warm setting, it can also transform into a buffet-style serving station instantly, keeping food warm for up to four hours, great for allowing guests to help themselves.
■ 3.5L – L39 x W24.5 x H22.8cm. Weighs: 3.98kg
■ 6.5L – L43.5 x W30 x H24.8cm Weighs: 5.68kg
■ Wash inside cooking bowl in dishwasher or warm soapy water
1. Pre-heat the oven to 180°C / 160°C Fan/ Gas Mark 4.
2. Add chicken, cauliflower, tomatoes, onion, ginger, mustard seeds, turmeric, coriander, cumin and cardamon pods, salt and pepper into a roasting tray.
3. Add oil, and mix until well combined. Bake for 30 mins
5. Remove the cauliflower and set aside.
6. To the tin add garlic, basil, chilli, cayenne, lime juice and 200ml boiling water.
7. Return to oven for 30 mins
8. Check chicken is cooked – the juices should be clear.
9. Return cauliflower to the pan and put in the oven for 5 mins.
10. Before serving add yogurt/crème fraîche and sprinkle with coriander/ basil leaves. Serve with rice or flatbreads.
Per serving: 291 cals, 12g fat (4g sat fat), 6.5g sugar, 0.4g salt
■ All of Ruth’s courses can be found on www.ruthslittlekitchen. co.uk Follow her on Instagram @ruthslittlekitchen and subscribe to her You Tube channel to be the first to hear about tips and recipes. Ruth also does a regular Facebook Live for Yours on Fridays at 5pm @Yours_magazine