Slow Weekends

◁ QUINOA AND CHIA PORRIDGE

This beautifully light, protein-packed porridge will sustain you all morning. You can mix up the fruit based on what you have: Try swapping the apples for pears, or raspberries for blueberries. Almond milk, quinoa flakes, chia seeds and rice malt syrup can be found in larger supermarkets and health food shops.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 2 hours (slow cooker) 25 minutes (stovetop)

4 cups (35 fl oz/1 L) unsweetened almond milk

2 granny smith apples, peeled, coarsely grated

1 vanilla bean, split, seeds scraped

3/4 cup (2 1/4 oz/60 g) quinoa flakes

3 tablespoons chia seeds

3 tablespoons (35 g) finely chopped dates

3 tablespoons (35 g) dried cherries, cranberries or chopped dried apricots

rice malt syrup or honey, raspberries and toasted slivered almonds, to serve

Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.

ON THE STOVETOP

Put the almond milk, apples, dates, vanilla bean and seeds in a saucepan over low heat. Cook for 20 minutes until the apple starts to break down. Add the remaining ingredients and cook for 5 minutes until thickened.

Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.

◁ BREAKFAST CURRY

This curry has just the right amount of spice to kick-start your day.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 7 hours (slow cooker) 1 hour (stovetop)

1 1/2 tablespoons (3/4 oz/20 g) ghee or butter

2 sprigs curry leaves

2 teaspoons brown mustard seeds

3 teaspoons finely grated fresh turmeric or 1 teaspoon ground turmeric

1 red onion, finely grated

1 tablespoon (8 g) finely grated ginger

1/2 teaspoon ground fennel

1 teaspoon ground cumin

1 teaspoon ground coriander

1 lb 2 oz (500 g) waxy potatoes, cut into 1 1/4 inch (3 cm) cubes

3 vine-ripened tomatoes, halved, coarsely grated, skins discarded

1 cup (5 oz/140 g) frozen peas

8 eggs

sliced green chili and cilantro sprigs, to serve

Meanwhile, poach the eggs in a pan of simmering water until done to your liking.

Serve the curry topped with the poached eggs, sliced chili and cilantro sprigs.

ON THE STOVETOP

Heat the ghee in a large saucepan over medium heat. Add the curry leaves, mustard seeds, turmeric, onion, ginger, fennel, cumin and coriander and cook, stirring, for about 5 minutes until the onion has softened. Add the potatoes, tomatoes and 1/2 cup (4 fl oz/125 ml) of water and mix well. Season with salt and pepper, then cover with a lid and cook for 45 minutes, stirring occasionally. Stir in the peas and cook for a further 5 minutes until warmed through.

Meanwhile, poach the eggs in a pan of simmering water until done to your liking.

Serve the curry topped with the poached eggs, sliced chili and cilantro sprigs.

◁ BREAKFAST FRITTATA

All your favorite breakfast ingredients in one dish! This is especially good made in the slow cooker, as the gentle heat gives the frittata a lovely fluffy texture.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 2 hours 10 minutes (slow cooker) 30 minutes (oven)

2 teaspoons olive oil

2 breakfast sausages, casings removed

5 1/2 ounces (150 g) pancetta, cut into lardons

3 1/2 ounces (100 g) baby spinach leaves

1 potato, finely grated

8 eggs, lightly beaten

1 cup (3 1/2 oz/100 g) coarsely grated cheddar cheese

diced tomato, sliced avocado and chopped chives, to serve

Heat the oil in a frying pan over medium–high heat. Cook the sausages and pancetta for 5 minutes until golden, breaking up the sausage with a wooden spoon. Transfer to the slow cooker.

Add the spinach to the frying pan and cook for 1 minute until wilted. Transfer to a sieve, along with the grated potato, and squeeze out excess moisture. Transfer to the slow cooker with the remaining ingredients and mix well. Season with salt and pepper, then cook on low for 2 hours until set.

Serve with diced tomato, sliced avocado and chopped chives.

IN THE OVEN

Preheat the oven to 325°F/gas mark 3 (170°C). Grease and line a 6 cup (52 fl oz/1.5 L) baking dish or roasting tin.

Heat the oil in a frying pan over medium–high heat. Cook the sausages and pancetta for 5 minutes until golden, breaking up the sausage with a wooden spoon. Transfer to the prepared dish or tin.

Add the spinach to the frying pan and cook for 1 minute until wilted. Transfer to a sieve, along with the grated potato, and squeeze out excess moisture. Transfer to the dish or pan with the remaining ingredients and mix well. Season with salt and pepper, then cook in the oven for 20 minutes until set.

Serve with diced tomato, sliced avocado and chopped chives.

◁ REUBEN SANDWICHES

This legendary New York deli-style sandwich makes an impressive weekend lunch for family and friends.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 8 hours (slow cooker) 2 hours (stovetop)

2 lb 12 oz (1.2 kg) corned beef brisket

4 fresh or dried bay leaves

1 teaspoon allspice berries

6 cloves garlic, bruised

1 teaspoon freshly ground black pepper

rye bread, Swiss cheese, sauerkraut and pickles, to serve

Russian dressing

1 cup (9 fl oz/250 ml) mayonnaise

2 teaspoons Tabasco sauce

1 teaspoon Worcestershire sauce

3 tablespoons (30 g) finely chopped red onion

2 teaspoons finely grated horseradish

Meanwhile, for the Russian dressing, combine all of the ingredients in a bowl and set aside until needed.

Serve on rye bread with Russian dressing, Swiss cheese, sauerkraut and pickles.

ON THE STOVETOP

Put the brisket, bay leaves, allspice, garlic and pepper into a large, heavy-based saucepan, then pour in enough water to completely cover the meat. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 2 hours until tender.

Meanwhile, for the Russian dressing, combine all of the ingredients in a bowl and set aside until needed.

Slice the corned beef and serve on rye bread with Russian dressing, Swiss cheese, sauerkraut and pickles.

◁ BRAZILIAN FEIJOADA

This is an introductory version of the Brazilian national dish. The traditional garnish of toasted cassava flour adds another texture, but it’s not essential.

SERVES: 6–8

Preparation time: 10 minutes + overnight soaking

Cooking time: 10 1/2 hours (slow cooker) 2 1/2 hours (stovetop)

1 lb 2 oz (500 g) black beans, soaked overnight

1 smoked ham hock

9 ounces (250 g) speck or smoked bacon, cut into 3/4 inch (2 cm) pieces

2 chorizo sausages, coarsely chopped

1 lb 2 oz (500 g) pork neck, thickly sliced

6 fresh or dried bay leaves

1 tablespoon (15 ml) extra virgin olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

2 jalapeños or long green chilies, finely chopped

2 tablespoons (16 g) cornstarch – only needed for slow cooker

steamed white rice, toasted cassava flour, Tuscan kale or Swiss chard, orange slices and cilantro, to serve

Remove the ham hock and 2 cups (17 fl oz/500 ml) of beans, then ladle a spoonful of the cooking liquid into a bowl. Set aside the ham hock until cool enough to handle. Roughly mash the beans with the back of a fork. Add the cornstarch to the liquid and whisk until smooth. Return the mashed beans and the cornstarch mixture to the slow cooker and stir well. Turn the slow cooker up to high before replacing the lid.

Roughly shred the meat from the ham hock, discarding the skin and bones. Stir the ham into the slow cooker, then cook for a further hour. Season to taste with salt.

Serve with rice, toasted cassava flour, kale, orange slices and cilantro.

ON THE STOVETOP

Put the beans, ham hock, speck, chorizo, pork and bay leaves into a large, heavy-based saucepan and cover with 9 cups (79 fl oz/2.25 L) of water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, skimming off any scum.

Heat the oil in a frying pan over medium heat. Cook the onion, garlic and chilies for 5 minutes until the onion starts to soften. Using a slotted spoon, remove 2 cups (17 fl oz/500 ml) of beans from the saucepan and add to the onion mixture. Roughly mash, then tip the contents of the frying pan back into the saucepan and stir well.

Cover and cook for an hour, then remove the ham hock. When it is cool enough to handle, roughly shred the meat, discarding the skin and bones. Return the ham to the pan and stir well. Cook, uncovered, for 15 minutes to thicken, then season with salt.

Serve with rice, toasted cassava flour, kale, orange slices and cilantro.

◁ PORK BELLY RAMEN

You need a large slow cooker here; if yours has a capacity of less than 6 quarts (210 fl oz/6 L) then cook the pork belly on the stovetop instead.

SERVES: 6

Preparation time: 10 minutes

Cooking time: 7 hours 45 minutes (slow cooker) 2 hours 50 minutes (stovetop)

1 tablespoon (15 ml) sesame oil, plus extra to taste

4 cloves garlic, finely chopped

1 1/2 inch (4 cm) piece ginger, sliced

1 leek, white part only, halved, thinly sliced

1 carrot, coarsely chopped

4 cups (35 fl oz/1 L) chicken stock

1lb 10 oz (750 g) pork leg bones, chopped into pieces (ask the butcher to do this), soaked in cold water for 1 hour

2 tablespoons (30 ml) tamari sauce

2 tablespoons (30 ml) sake

2 tablespoons (30 ml) mirin

2 teaspoons raw sugar

3 1/2 ounces (100 g) white miso paste

1 piece kombu seaweed – optional

2 lb 4 oz (1 kg) piece lean pork belly, skin on

1 lb 2 oz (500g) ramen noodles

boiled eggs, scallion, nori, black sesame seeds and Japanese pickles, to garnish

Add the stock, pork bones and 10 cups (87 fl oz/2.5 L) of water to the pan. Bring to a boil, then simmer for 30 minutes, skimming off any froth. You should have 8 cups (70 fl oz/2 L) of stock after simmering – add more water, if needed, before transferring to the slow cooker.

Stir in the tamari, sake, mirin, sugar and miso, then add the kombu and pork belly, ensuring the meat is fully submerged.

Cook on low for 7 hours until the pork is tender. Remove and set aside until cool enough to handle. Strain the stock through a fine sieve.

Cook the noodles according to the package instructions. Remove the skin from the pork belly, then cut the meat into 1/2 inch (1 cm) slices.

Serve the noodles, pork belly and stock in bowls, garnished with boiled eggs, scallions, nori, sesame seeds and pickles.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium–high heat and cook the garlic, ginger, leek and carrot for 3 minutes until lightly golden. Remove and set aside.

Add the stock, pork bones and 10 cups (87 fl oz/2.5 L) of water to the pan. Bring to a boil, then simmer for 30 minutes, skimming off any scum. Return the garlic, ginger, leek and carrot to the pan and add the pork belly. Bring back to a boil, then reduce the heat to a simmer and add the tamari, sake, mirin, sugar, miso and kombu. Cook for 2 hours until the pork is tender. Remove from the pan and set aside until cool enough to handle. Strain the stock through a fine sieve.

Cook the noodles according to the package instructions. Remove the skin from the pork belly, then cut the meat into 1/2 inch (1 cm) slices.

Serve the noodles, pork belly and stock in bowls, garnished with boiled eggs, scallions, nori, sesame seeds and pickles.

◁ DUCK AND MUSHROOM RAGU

SERVES: 4–6

Preparation time: 25 minutes

Cooking time: 8 hours (slow cooker) 2 1/2 hours (stovetop)

about 2 tablespoons (30 ml) extra virgin olive oil

3 duck legs, skin removed

10 1/2 ounces (300 g) Swiss brown or chestnut mushrooms, thickly sliced

1 onion, finely chopped

1 stalk celery, cut into 1/4 inch (5 mm) dice

1 carrot, cut into 1/4 inch (5 mm) dice

1 clove garlic, finely chopped

4 tablespoons (60 g) tomato paste

1 cup (9 fl oz/250 ml) light red wine, such as pinot noir

1 can (14 ounces/400 g) chopped tomatoes

3 sprigs rosemary, tied together with string

2 fresh or dried bay leaves

3/4 ounces (20 g) dried porcini mushrooms, soaked in 1 1/2 cups (13 fl oz/375 ml) hot water until soft

trofie or other pasta, finely grated parmesan and basil leaves, to serve

Add the remaining oil to the frying pan. Cook the mushrooms, onion, celery, carrot and garlic for 5 minutes until slightly softened, then add the tomato paste and cook for a further minute. Pour in the wine and cook for 5 minutes until almost evaporated. Transfer to the slow cooker, along with the tomatoes, rosemary, bay leaves and the drained porcini, plus 3/4 cup (6 fl oz/185 ml) of their soaking liquid. Cook on low for 7 1/2 hours until the duck is very tender.

Bring a large saucepan of salted water to a boil and cook the pasta, then drain well.

Remove the duck legs from the slow cooker. Once they are cool enough to handle, shred the meat, discarding the bones. Return the duck meat to the slow cooker for 5 minutes until warmed through. Check the seasoning.

Serve the ragu with the pasta, parmesan and basil.

ON THE STOVETOP

Heat 1 tablespoon (15 ml) of the oil in a large, heavy-based saucepan over medium–high heat. Season the duck legs well with salt and pepper, then sear for 2 minutes each side until browned. Remove and set aside.

Add the remaining oil to the pan and cook the mushrooms, onion, celery, carrot and garlic for 5 minutes until slightly softened, then add the tomato paste and cook for a further minute. Pour in the wine and cook for 5 minutes until almost evaporated, then add the tomatoes, rosemary, bay leaves and porcini with their soaking liquid. Bring to a boil, then return the duck legs to the pan and reduce the heat to low. Cover with a lid and cook for 2 hours until the duck is very tender, turning halfway through and adding more water as needed.

Bring a large saucepan of salted water to a boil and cook the pasta, then drain well.

Remove the duck legs from the pan. Once they are cool enough to handle, shred the meat, discarding the bones. Return the duck meat to the pan and cook for 5 minutes until warmed through. Check the seasoning.

Serve the ragu with the pasta, parmesan and basil.

◁ PORK AND SHRIMP POZOLE

This celebratory Mexican stew is traditionally made with dried white corn that has been soaked overnight with lime paste to make hominy. If you’re lucky enough to find pre-treated, ready-to-cook hominy at a specialty food shop or Mexican deli, boil 1/2 cup (7 oz/200 g) for 2 1/2 to 3 hours until the kernels are tender, and then proceed with the recipe. Otherwise, use canned hominy, or even white beans. If you have trouble getting your hands on chipotle chilies in adobo (they are usually sold in small cans), their smoky flavor can be approximated by using a mix of smoked paprika and chili flakes.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 8 hours (slow cooker) 1 3/4 hours (stovetop)

1 tablespoon (15 ml) olive oil – only needed for stovetop

1 can (1 lb 12 oz/800 g) hominy, drained

750 g (1 lb 10 oz) pork neck, cut into 1 inch (2.5 cm) cubes

4 cloves garlic, minced

1 white or brown onion, finely grated

4 tomatoes, halved, coarsely grated, skins discarded

2 cups (17 fl oz/500 ml) chicken stock

2 chipotle chilies in adobo, finely chopped

1 jalapeño chili, seeds removed, finely chopped

1 tablespoon (3 g) dried oregano

12 large raw shrimp, peeled and deveined, tails left intact

finely grated zest and juice of 1 lime

finely sliced radishes, shredded cabbage, cilantro sprigs, lime halves and corn chips, to serve

Add the shrimp, lime zest and juice and cook for a further 5 minutes until the shrimp are just cooked.

Serve the pozole with finely sliced radishes, shredded cabbage, cilantro sprigs, lime halves and corn chips.

ON THE STOVETOP

Heat the oil in a large frying pan over medium–high heat. Season the pork with salt, then sear for 5 minutes until browned. Remove and set aside. Add the garlic and onion to the pan and cook for 5 minutes until softened. Turn off the heat.

Put the hominy into a large saucepan with the pork, garlic, onion, tomatoes, stock, chilies and oregano. Bring to a boil, then reduce the heat to a simmer and cook for 1 1/2 hours until the pork and corn are tender.

Add the shrimp, lime zest and juice and cook for a further 5 minutes until the shrimp are just cooked. Season to taste with salt and pepper.

Serve the pozole with finely sliced radishes, shredded cabbage, cilantro sprigs, lime halves and corn chips.

◁ PERSIAN LAMB SHANKS WITH BROAD BEAN AND DILL RICE

You’ll need a large slow cooker to accommodate the lamb shanks, but this tender lamb dish is every bit as good cooked in the oven. Find dried limes and dried fenugreek leaves (also called methi) at specialty food shops or online.

SERVES: 6

Preparation time: 20 minutes + overnight soaking

Cooking time: 10 1/4 hours (slow cooker) 2 3/4 hours (oven)

1 tablespoon (15 ml) olive oil

6 small lamb shanks

1 cup (6 1/2 oz/185 g) dried black-eyed peas, soaked overnight, drained and rinsed

3 cloves garlic, crushed

6 dried limes, pricked with a fork

3 tablespoons (9 g) dried fenugreek leaves

2 teaspoons ground turmeric

1 tablespoon (3 g) dried mint

6 scallions, thinly sliced, paler and green parts kept separate

4 cups (10 1/2 oz/300 g) shredded kale leaves

Broad bean and dill rice

4 tablespoons (60 ml) extra virgin olive oil

4 tablespoons (2 oz/60 g) butter

3 cloves garlic, crushed

2 cups (14 oz/400 g) basmati rice, cooked

1 lb 2 oz (500 g) frozen broad beans, thawed

2 large handfuls coarsely chopped dill

In the slow cooker, combine the black-eyed peas, garlic, dried limes, fenugreek, turmeric, mint, the paler parts of the scallions and 3 cups (26 fl oz/750 ml) of water. Add the lamb shanks, season with salt and pepper, and cook on low for 9 hours. Stir in the scallion greens and kale and cook for 1 hour.

For the broad bean and dill rice, heat the oil and butter in a saucepan over medium heat, then cook the garlic for 2 to 3 minutes until golden. Stir in the rice, broad beans and dill and cook for 2 minutes to warm through.

Serve the lamb shanks with the rice.

IN THE OVEN

Preheat the oven to 315°F/gas mark 2–3 (160°C). Heat the oil in a large, flameproof casserole over medium–high heat. Season the lamb shanks with salt and sear for 5 minutes to brown, then set aside. Add the black-eyed peas, garlic, dried limes, fenugreek, turmeric, mint, the paler parts of the scallions and 4 cups (35 fl oz/1 L) of water. Season with salt and pepper and bring to a boil, then return the lamb shanks to the casserole. Cut out a circle of parchment paper to fit the casserole and lay it directly on the lamb. Cook in the oven for 2 hours, turning the shanks halfway through. Stir in the scallion greens and kale and return to the oven for 30 minutes until the lamb is tender.

For the broad bean and dill rice, heat the oil and butter in a saucepan over medium heat, then cook the garlic for 2 to 3 minutes until golden. Stir in the rice, broad beans and dill and cook for 2 minutes to warm through.

Serve the lamb shanks with the rice.

◁ LAMB BIRYANI

SERVES: 4

Preparation time: 10 minutes

Cooking time: 6 1/4 hours (slow cooker) 1 1/2 hours (stovetop)

2 tablespoons (30 ml) grapeseed or rice bran oil

1 lb 10 oz (750 g) lamb neck, cut into 3/4 inch (2 cm) pieces

2 1/2 tablespoons (1 1/2 oz/40 g) ghee or butter

2 small red onions, halved, thinly sliced

3 tablespoons (25 g) finely grated ginger

6 cloves garlic, finely chopped

2 cinnamon sticks

1 1/2 teaspoons ground turmeric

2 teaspoons garam masala

1 teaspoon ground chili

2 teaspoons green cardamom pods, cracked

2 tomatoes, halved, coarsely grated, skins discarded

1 3/4 ounces (50 g) raisins

1/2 cup (4 3/4 oz/130 g) Greek-style yogurt

2 cups (14 oz/400 g) basmati rice

1/2 teaspoon saffron threads, soaked in 2 teaspoons hot water

roasted cashews, mint leaves and cilantro sprigs, to serve

Add the ghee to the frying pan and cook the onions, ginger, garlic, cinnamon, turmeric, garam masala, chili and 1 teaspoon of the cardamom pods for 5 minutes until fragrant, stirring so the spices don’t burn. Transfer to the slow cooker, along with the tomatoes, raisins and yogurt. Cook on low for 6 hours until the lamb is tender.

When the lamb is almost ready, cook the rice in salted boiling water with the remaining cardamom pods until tender.

Drain. Put half the rice into a bowl and stir through the saffron and its soaking liquid. Keep warm.

Spoon half the plain rice onto a platter, then half the saffron rice. Spoon the lamb over the top, followed by the remaining plain rice and then the remaining saffron rice.

Serve with roasted cashews, mint leaves and cilantro sprigs.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium–high heat. Season the lamb with salt and sear for 5 minutes to brown. Remove and set aside. Add the ghee to the pan, together with the onions, ginger, garlic, cinnamon, turmeric, garam masala, chili and 1 teaspoon of the cardamom pods. Cook for 5 minutes until fragrant, stirring so the spices don’t burn. Stir in the tomatoes, raisins and yogurt, then return the lamb to the pan and reduce the heat to low. Cook for 1 1/4 hours until the lamb is tender, stirring occasionally.

When the lamb is almost ready, cook the rice in salted boiling water with the remaining cardamom pods until tender. Drain. Put half the rice into a bowl and stir through the saffron and its soaking liquid. Keep warm.

Spoon half the plain rice onto a platter, then half the saffron rice. Spoon the lamb over the top, followed by the remaining plain rice and then the remaining saffron rice.

Serve with roasted cashews, mint leaves and cilantro sprigs.