Family Favorites

◁ CARAMEL PORK BELLY

If you want to garnish this with crispy Thai basil, briefly fry a handful of the leaves in a little oil until translucent; if you can’t find Thai basil, just scatter some regular basil or cilantro leaves over the top instead. Look for rice malt syrup in health food shops.

SERVES: 6

Preparation time: 10 minutes

Cooking time: 4 3/4 hours (slow cooker) 1 hour 50 minutes (stovetop)

1 tablespoon (15 ml) grapeseed or rice bran oil

3 lb 5 oz (1.5 kg) skinless pork belly, cut into 2 inch (5 cm) pieces

3 tablespoons (45 ml) kecap manis Indonesian sweet soysauce

3/4 cup (6 fl oz/185 ml) rice malt syrup

1 teaspoon ground white or black pepper

1 teaspoon ground ginger

1 teaspoon ground cinnamon

4 cloves garlic, crushed

3 tablespoons (45 ml) fish sauce

4 star anise

1 cup (9 fl oz/250 ml) chicken stock

1 teaspoon cornstarch – only needed for slow cooker

1 small bunch snake beans or a handful of green beans, cut into 2 inch (5 cm) lengths

steamed rice, Thai basil and sliced chili, to serve

Meanwhile, combine the kecap manis, syrup, pepper, ginger, cinnamon, garlic, fish sauce and star anise in a bowl. Pour the mixture into the pan and cook for 3 minutes to glaze the pork. Transfer to the slow cooker.

Combine the chicken stock and cornflour in a bowl until smooth, then add to the slow cooker and stir well. Cook on high for 4 hours.

Skim any fat from the surface, then add the beans and cook for a further 30 minutes.

Serve with steamed rice, Thai basil and chili.

ON THE STOVETOP

Heat the oil in a large frying pan or wok over high heat. Cook the pork for 5 minutes until browned.

Meanwhile, combine the kecap manis, syrup, pepper, ginger, cinnamon, garlic, fish sauce, star anise and stock in a bowl. Pour the mixture into the pan, bring to a boil, then reduce the heat to low. Cover with a lid and cook for 90 minutes until the pork is tender.

Skim any fat from the surface, then stir in the beans and cook for 10 minutes until tender.

Serve with steamed rice, Thai basil and chili.

◁ SPLIT GREEN PEA AND HAM SOUP

This comforting family favorite is given extra zip with frozen peas and fresh mint.

SERVES: 4–6

Preparation time: 10 minutes

Cooking time: 7 1/4 hours (slow cooker) 3 1/4 hours (stovetop)

1 tablespoon (15 ml) olive oil

1 onion, finely chopped

1 carrot, cut into 3/4 inch (2 cm) cubes

2 cloves garlic, finely chopped

2 cups (15 1/2 oz/440 g) split green peas, rinsed

1 smoked ham hock

1 fresh or dried bay leaf

6 sprigs thyme, tied in a bundle with string

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

2 cups (10 oz/280 g) frozen peas, thawed mint leaves and crusty bread, to serve

Remove the ham hock and set aside, then turn the slow cooker to high. When the ham hock is cool enough to handle, roughly shred the meat, discarding the skin and bones. Return the meat to the slow cooker and stir well. Cook for 30 minutes until the split peas and ham are tender.

Meanwhile, roughly mash half of the thawed peas with the back of a fork. Once the split peas and ham are tender, stir in the peas and cook for a further 10 minutes until warmed through. Remove and discard the thyme. Season to taste with salt and pepper.

Serve with mint leaves and crusty bread.

ON THE STOVETOP

Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and garlic for 5 minutes until softened. Add the split green peas, ham hock, bay leaf, thyme, stock and 4 cups (35 fl oz/1 L) of water and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook for 2 hours, turning the hock halfway through, until the meat is tender.

Remove the ham hock and set aside until cool enough to handle. Roughly shred the meat, discarding the skin and bones, then return to the pan and stir well. Cook for 30 minutes until the split peas and ham are tender.

Meanwhile, roughly mash half of the thawed peas with the back of a fork. Once the split peas and ham are tender, stir in the peas and cook for a further 5 minutes until warmed through. Remove and discard the thyme. Season to taste with salt and pepper.

Serve with mint leaves and crusty bread.

◁ VEAL OSSO BUCO WITH KALE GREMOLATA

This delicious Italian casserole has been brought up to date with a kale gremolata. You will need at least a 5-quart (175 fl oz/5 L) slow cooker for this recipe.

SERVES: 4

Preparation time: 15 minutes

Cooking time: 7 1/4 hours (slow cooker) 2 1/4 hours (oven)

3 tablespoons (45 ml) olive oil

1/3 cup (1 3/4 oz/50 g) all-purpose flour

2 lb 12 oz (1.2 kg) veal osso buco

2 onions, halved, thinly sliced

1 cinnamon stick

1/2 teaspoon ground allspice

1 cup (9 fl oz/250 ml) dry white wine

2 tomatoes, coarsely chopped

3 tablespoons (12 g) coarsely chopped oregano

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

2 fresh or dried bay leaves

finely grated zest of 1 lemon

3/4 cup (4 3/4 oz/130 g) Sicilian green olives, pitted

creamy polenta or potato mash, to serve

Kale gremolata

1 cup (2 3/4 oz/75 g) finely chopped kale

1 clove garlic, finely chopped

juice and finely grated zest of 1/2 lemon

1 tablespoon (15 ml) extra virgin olive oil

Meanwhile, for the gremolata, combine the ingredients in a bowl. Season with salt and pepper, then set aside for at least 30 minutes to allow the lemon juice to soften the kale.

Serve with polenta or mash and the gremolata.

IN THE OVEN

Preheat the oven to 300°F/gas mark 2 (150°C). Heat half of the oil in a large, ovenproof saucepan over medium–high heat. Place the flour in a bowl and season with salt and pepper. Dust the osso buco in the flour and cook for 5 minutes until browned. Remove and set aside. Reduce the heat to medium and add the remaining oil to the pan. Add the onions, cinnamon and allspice and cook for 4 minutes until the onions have softened.

Return the osso buco to the pan, along with the tomatoes, oregano, wine, bay leaves and lemon zest. Season well with salt and pepper. Bring to a boil and let it bubble for 1 minute, then add the stock and return to the boil. Cover with a lid and place in the oven for 90 minutes. Add the olives and cook for a further 30 minutes until the meat is tender.

Meanwhile, for the gremolata, combine the ingredients in a bowl. Season with salt and pepper, then set aside for at least 30 minutes to allow the lemon juice to soften the kale.

Serve with polenta or mash and the gremolata.

◁ TARRAGON CHICKEN WITH 40 GARLIC CLOVES

This brings together two classic French dishes to create something that’s a step above the typical roast chuck dinner. You’ll need a large slow cooker for this – or just pop it in the oven.

SERVES: 4

Preparation time: 15 minutes

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

1–2 tablespoons (15–30 ml) extra virgin olive oil

2 French shallots, finely chopped

1 teaspoon yellow mustard seeds

3 tablespoons (50 g) butter, softened

3 tablespoons (12 g) coarsely chopped tarragon

3 lb 8 oz (1.6 kg) chicken, excess fat removed

1 onion, thickly sliced

1 large carrot, peeled, quartered lengthwise

3 waxy potatoes, peeled, cut into large pieces

40 cloves garlic, unpeeled

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

crusty bread and green salad, to serve

Meanwhile, combine the butter and tarragon in a bowl. Add the shallot mixture to the bowl, season with salt and pepper and mix well.

Slide your fingers between the skin and the breasts of the chicken to gently loosen and create two pockets. Spread the tarragon butter evenly under the chicken skin.

Heat the remaining oil in a large frying pan over medium–high heat. Cook the chicken, turning, for 5 minutes until browned.

Meanwhile, layer the onion, carrot and potatoes in the slow cooker. Add 8 garlic cloves to the cavity of the chicken, then place the bird in the slow cooker with the remaining garlic and stock. Season with salt and pepper, then cook on high for 3 hours.

Serve with crusty bread and green salad.

IN THE OVEN

Heat 1 tablespoon oil (15 ml) in a small frying pan over medium heat. Cook the shallots and mustard seeds for 3 to 5 minutes until the shallots have softened and are lightly golden. Set aside to cool.

Preheat the oven to 400°F/gas mark 6 (200°C).

Meanwhile, combine the butter and tarragon in a bowl. Add the shallot mixture to the bowl, season with salt and pepper and mix well.

Slide your fingers between the skin and the breasts of the chicken to gently loosen and create two pockets. Spread the tarragon butter evenly under the chicken skin.

Lay the onion, carrot and potatoes over the base of a large roasting tin. Add 8 garlic cloves to the cavity of the chicken, then place the bird in the pan with the remaining garlic and stock. Season with salt and pepper. Cook in the oven for 15 minutes, then reduce the temperature to 300°F/gas mark 2 (150°C) and cook for a further 2 hours until the juices run clear when a skewer is inserted into the thickest part of the thigh. Loosely cover with foil if the skin is browning too much.

Serve with crusty bread and green salad.

◁ BEEF BURGUNDY

This traditional French beef cassserole is rich and full of flavor. If you don’t have speck or pancetta, just use bacon.

SERVES: 4–6

Preparation time: 20 minutes

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

1/4 cup (60 ml) olive oil

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

1/3 cup (1 3/4 oz/50 g) all-purpose flour

2 lb 4 oz (1 kg) beef chuck steak, cut into 2 inch (5 cm) cubes

3 tablespoons (40 g) butter

2 carrots, peeled, halved lengthwise, thickly sliced

1 leek, pale green and white parts only, halved lengthwise then thinly sliced

12 small shallots, peeled, halved

2 cloves garlic, finely chopped

2 fresh or dried bay leaves

8 sprigs thyme, leaves picked

7 ounces (200 g) chestnut or button mushrooms, quartered

1 bottle of red wine, such as burgundy green beans and potato mash, to serve

Meanwhile, put the flour in a bowl and season with salt and pepper. Lightly dust the beef in the flour to coat, shaking off any excess.

Add another 1 tablespoon (15 ml) of the oil to the pan and cook the beef for 5 minutes until browned. Transfer to the slow cooker.

Add 1 tablespoon (15 ml) of the oil and half of the butter to the pan, then cook the carrots, leek and shallots for 3 minutes until lightly golden. Transfer to the slow cooker.

Heat the remaining oil and butter in the pan. Add the garlic, bay leaves, thyme and mushrooms and cook for 2 minutes. Add the wine to the pan and boil for 8 minutes to evaporate the alcohol. Transfer to the slow cooker and cook on low for 6 hours until the beef is tender. Check the seasoning.

Serve with green beans and potato mash.

ON THE STOVETOP

Put the flour in a bowl and season with salt and pepper. Lightly dust the beef in the flour to coat, shaking off any excess.

Meanwhile, heat half of the butter and half of the oil in a large, heavy-based saucepan over medium–high heat. Cook the beef for 5 minutes until browned, then remove and set aside. Add the speck and cook for 2 minutes until lightly golden. Add the remaining butter and oil and reduce the heat to medium, then cook the carrots, leek and shallots for 5 minutes until lightly golden. Add the garlic, bay leaves and thyme and cook for a further minute. Add the wine to the pan and boil for 8 minutes to evaporate the alcohol.

Return the beef to the pan, along with 1 cup (9 fl ounces/250 ml) of water and bring to a boil. Season with salt and pepper, then reduce the heat to a simmer, cover with a lid and cook for 1 1/2 hours until the beef is almost tender. Add the mushrooms and cook for a further 30 minutes. Check the seasoning.

Serve with green beans and potato mash.

◁ CHICKEN AND VEGETABLE PIE

If you want to get a head start with this, freeze the filling before adding the peas, parsley and crème fraîche. It will keep in an airtight container for up to a month.

SERVES: 6

Preparation time: 20 minutes

Cooking time: 5 1/2 hours (slow cooker) 1 1/2 hours (stovetop)

1/2 cup (2 1/4 oz/60 g) cornstarch

2 lb 4 oz (1 kg) chicken thigh fillets, cut into 1 1/4 inch (3 cm) pieces

3 tablespoons (45 ml) olive oil

1 1/2 tablespoons (20 g) butter

2 slices bacon, coarsely chopped

2 leeks, halved lengthwise, thinly sliced

2 stalks celery, cut into 1/2 inch (1 cm) slices

2 cloves garlic, finely chopped

1 cup (9 fl oz/250 ml) chicken stock

2 corn cobs, kernels cut from cobs

6 puff pastry sheets

1 egg, lightly beaten

1 cup (5 oz/140 g) frozen peas

handful coarsely chopped parsley

3 tablespoons (45 g) crême fraîche or sour cream

Heat 2 tablespoons (30 ml) of the oil in large frying pan over medium–high heat. In batches, cook the chicken for 5 minutes, turning, until golden. Transfer to the slow cooker.

Add the remaining oil and butter to the pan. Cook the bacon, leeks, celery and garlic for 4 minutes until the leeks have softened. Transfer to the slow cooker with the stock and corn. Season with salt and pepper, then cook on low for 5 hours until tender.

Meanwhile, preheat the oven to 350°F/gas mark 4 (180°C). Pleat the edges of each pastry sheet into a rough circle. Place on 3 large, lined baking sheets and brush with the egg. Bake in the oven for 25 to 30 minutes until golden and cooked through.

Add the parsley, peas and crême fraîche to the slow cooker. Stir in, then leave to cook for 10 minutes until warmed through.

Serve topped with the pastry lids.

ON THE STOVETOP

Put the cornstarch in a bowl and season with salt and pepper, then coat the chicken pieces.

Heat 2 tablespoons (30 ml) of the oil in large, heavy-based saucepan over medium–high heat. In batches, cook the chicken for 5 minutes, turning, until golden. Remove and set aside.

Add the remaining oil and butter to the pan. Cook the bacon, leeks, celery and garlic for 4 minutes until the leeks have softened. Add the stock, corn, 1 cup (9 fl oz/250 ml) of water and return the chicken to the pan. Season with salt and pepper. Bring to a boil, then cover with a lid and reduce the heat to low. Simmer for 1 hour, stirring occasionally, then remove the lid and cook for 15 minutes.

Meanwhile, preheat the oven to 350°F/gas mark 4 (180°C). Pleat the edges of each pastry sheet into a rough circle. Place on 3 large, lined baking sheets and brush with the egg. Bake in the oven for 25 to 30 minutes until golden and cooked through.

Stir the parsley, peas and crême fraîche into the pan and cook for 5 minutes until warmed through.

Serve topped with the pastry lids.

◁ BEST EVER MEATLOAF

You can hide vegetables from the kids in this meatloaf! They’ll love its savory taste and sticky tomato glaze so much that they’ll never suspect.

SERVES: 4–6

Preparation time: 10 minutes

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

1 lb 5 oz (600 g) ground beef

14 oz (400 g) ground pork

3/4 cup (2 3/4 oz/75 g) rolled oats

1 egg, lightly beaten

1/2 cup (1 3/4 oz/50 g) finely grated parmesan

1 carrot, coarsely grated

1 zucchini, coarsely grated

2 cloves garlic, finely chopped

handful finely chopped basil

Tomato glaze

1 jar (1 lb 9 oz/700 g) tomato passata

1 tablespoon (11 g) dijon mustard

3 tablespoons (45 ml) maple syrup

2 tablespoons (30 ml) Worcestershire sauce

1 tablespoon (15 ml) apple cider vinegar

potato mash and wilted spinach, to serve

Meanwhile, for the tomato glaze, put all the ingredients in a saucepan over medium heat. Bring to the boil, then reduce the heat to a simmer and cook for 15 minutes until thickened. Season to taste.

Turn out the meatloaf and pour over the glaze, then serve with potato mash and wilted spinach.

IN THE OVEN

Preheat the oven to 325°F/gas mark 3 (170°C). Put all the ingredients in a bowl, season with salt and pepper, and mix well. Transfer the mixture to a large roasting tin, then use your hands to mold into a meatloaf shape. Bake in the oven for 1 1/4 hours until cooked through.

Meanwhile, for the tomato glaze, put all the ingredients in a saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes until thickened. Season to taste.

Turn out the meatloaf and pour over the glaze, then serve with potato mash and wilted spinach.

◁ ULTIMATE BOLOGNESE

Pork sausages are a great way to pack your bolognese with flavor, but you could easily use ground pork instead. For added depth, feel free to add a glass of red wine or even chopped anchovy fillets at the same time as the tomato paste.

SERVES: 6

Preparation time: 10 minutes

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

1 tablespoon (15 ml) extra virgin olive oil

1 lb 10 oz (750 g) ground beef

9 oz (250 g) Italian pork sausages, casings removed

4 slices bacon, coarsely chopped

3/4 oz (20 g) butter

2 red onions, finely chopped

1 large carrot, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, finely chopped

3 tablespoons (45 g) tomato paste

2 cans (14 oz/400 g) chopped tomatoes

1 1/2 cups (13 fl oz/375 ml) beef stock

1 teaspoon raw sugar

2 fresh or dried bay leaves

6 thyme sprigs, leaves picked

pasta, chopped parsley and grated parmesan, to serve

Reduce the heat to medium and melt the butter in the pan. Add the onions, carrot, celery and garlic and cook for 3 minutes until slightly softened. Add the tomato paste and cook for 3 minutes, stirring. Transfer the mixture to the slow cooker, along with the remaining ingredients.

Cook on low for 8 hours, then skim off any fat that has risen to the surface. Season to taste with salt and pepper.

Serve with pasta, parsley and parmesan.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium–high heat. Cook the beef, sausage and bacon for 5 minutes or until browned, breaking up the meat with a wooden spoon. Transfer the meat to a bowl.

Reduce the heat to medium and melt the butter in the pan. Add the onions, carrot, celery and garlic and cook for 3 minutes until slightly softened. Add the tomato paste and cook for 3 minutes, stirring.

Return the meat to the pan, along with the remaining ingredients. Bring to a boil for 5 minutes, then reduce the heat to low, cover with a lid and simmer, stirring occasionally, for 2 1/2 hours. Remove the lid and cook for a further 30 minutes until the meat is very tender and the sauce has thickened. Season to taste with salt and pepper.

Serve with pasta, parsley and parmesan.

◁ CHILI CON CARNE

This much-loved and versatile chili con carne works well in tacos, burritos or spooned over nachos. It also freezes well.

SERVES: 4

Preparation time: 5 minutes + overnight soaking

Cooking time: 7 1/2 hours (slow cooker) 2 3/4 hours (stovetop)

3/4 cup (5 1/2 oz/150 g) dried pinto or borlotti beans, soaked overnight, drained and rinsed

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 lb 2 oz (500 g) ground beef

1 red pepper, cut into 1/2 inch (1 cm) dice

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

2 tablespoons (30 g) tomato paste

2 cans (14 oz/400 g) chopped tomatoes

1 teaspoon raw sugar – optional

2 fresh or dried bay leaves

1 cup (9 fl oz/250 ml) beef stock

corn, cilantro, green chili, lime and corn chips or steamed rice, to serve

Meanwhile, heat the oil in a large, deep frying pan over medium heat. Cook the onion and garlic for 3 minutes or until slightly softened. Add the beef, pepper, spices and oregano and season with salt. Cook for 5 minutes or until the beef has browned. Add the tomato paste and cook for a minute, then transfer to the slow cooker, along with the remaining ingredients. Cook on low for 7 hours until the beans are tender. Check the seasoning.

Serve with corn, cilantro, green chili, lime and corn chips or steamed rice.

ON THE STOVETOP

Put the beans into a large saucepan, cover with water and bring to a boil. Cook for 20 minutes, then drain and set aside.

Meanwhile, heat the oil in a large, heavy-based saucepan over medium heat. Cook the onion and garlic for 3 minutes or until slightly softened. Add the beef, pepper, spices and oregano and season with salt. Cook for 5 minutes or until the beef has browned. Add the tomato paste and cook for a minute, then add the canned tomatoes, sugar, bay leaves, stock and 1 cup (9 fl oz/250 ml) of water and bring to a boil. Reduce the heat to low, cover with a lid and cook for 1 1/2 hours. Add the beans and cook for a further 30 minutes until the beans are tender, stirring occasionally and adding more water if needed. Check the seasoning.

Serve with corn, cilantro, green chili, lime and corn chips or steamed rice.

◁ PULLED PORK

These succulent pulled pork sandwiches are always a big hit. Any leftovers can be frozen in an airtight container for up to a month and used in wraps and tacos, or on top of a baked potato.

SERVES: 6

Preparation time: 5 minutes

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

1 tablespoon (7 g) smoked paprika

1 teaspoon ground white or black pepper

1 teaspoon chili flakes

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon mustard powder

1 tablespoon maple syrup

3 lb 5 oz (1.5 kg) pork shoulder, cut into large pieces

1 cup (9 fl oz/250 ml) apple juice

3 tablespoons (45 ml) apple cider vinegar

coleslaw and soft buns, to serve

Serve with coleslaw and soft buns.

IN THE OVEN

Preheat the oven to 300°F/gas mark 2 (150°C). Combine the paprika, pepper, chili, onion, garlic and mustard powders, maple syrup and 2 teaspoons salt in a bowl. Put the pork into a large ovenproof saucepan. Using your hands, rub the pork with the spice paste. Pour in the apple juice and vinegar, then cover with a lid and roast in the oven for 4 hours until tender. Remove the pork from the oven, “pull” the meat by shredding it with two forks, then return to the oven for 10 to 15 minutes until warmed through.

Serve with coleslaw and soft buns.

◁ POTATO, WHITE CHEESE AND PROSCIUTTO GRATIN

With three cheeses and prosciutto, this indulgent potato gratin is a real winter warmer. If you’re making it in a slow cooker, keep in mind that the potatoes may take slightly more or less time to become tender, depending on the size of your slow cooker, so check them every now and again.

SERVES: 4–6

Preparation time: 20 minutes

Cooking time: 6 1/4 hours (slow cooker) 1 3/4 hours (oven)

3 tablespoons (40 g) butter

2 tablespoons all-purpose flour

2 cups (17 fl oz/500 ml) milk

9 oz (250 g) mascarpone

9 oz (250 g) cottage cheese

9 oz (200 g) creamy feta, crumbled

3 1/2 oz (100 g) prosciutto slices, finely chopped

2 lb 12 oz (1.2 kg) waxy potatoes, very thinly sliced

toasted breadcrumbs, chopped parsley and green salad, to serve

Lightly grease the slow cooker. Arrange two layers of potatoes in the slow cooker and spread over 1/2 cup (4 fl oz/125 ml) of the cheese mixture to cover. Repeat these layers until all the potatoes and cheese are used up, ending with the cheese mixture. Cook on high for 6 hours until the potatoes are tender.

Serve with toasted breadcrumbs, chopped parsley and green salad.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C).

Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute until foaming, then gradually whisk in the milk and keep whisking until the sauce thickens. Stir in the mascarpone, cottage cheese, feta and prosciutto, then season with salt and pepper. Cook for a further 5 minutes until thickened.

Lightly grease a 13 × 9-inch (33 × 23 cm) baking dish. Arrange two layers of potatoes in the base of the dish and spread over 1/2 cup (4 fl oz/125 ml) of the cheese mixture to cover. Repeat these layers until all the potatoes and cheese are used up, ending with the cheese mixture.

Cover the dish tightly with foil and bake the gratin in the oven for 45 minutes, then remove the foil and cook for another 45 minutes until the potato is tender.

Serve with toasted breadcrumbs, chopped parsley and green salad.

◁ IRISH LAMB, BARLEY AND POTATO STEW

For a less authentic, but equally tasty, variation use farro instead of the barley. And, if you want a gluten-free Irish stew, just leave out the grains altogether.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 7 1/4 hours (slow cooker) 1 1/2 hours (stovetop)

2 tablespoons (30 ml) olive oil

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

1/2 cup (3 1/2 oz/100 g) pearl barley, rinsed

1 onion, finely chopped

2 carrots, thickly sliced

1 large stalk celery, coarsely chopped

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

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

2 cups (5 1/2 oz/150 g) coarsely chopped savoy cabbage

chopped parsley, to serve

Reduce the heat to medium, add the remaining oil to the pan and cook the onion for 3 minutes until slightly softened. Transfer to the slow cooker, together with the carrots, celery, potatoes, stock and 1 cup (9 fl oz/250 ml) of water. Cook on low for 6 hours, then add the cabbage and cook for a further hour until everything is tender.

Serve with chopped parsley.

ON THE STOVETOP

Heat 1 tablespoon (15 ml) of the oil in a large, heavy-based saucepan over medium–high heat. Season the lamb with salt and pepper, then cook for 5 minutes until browned. Remove and set aside. Reduce the heat to medium, add the remaining oil to the pan and cook the onion for 3 minutes until slightly softened.

Stir in the barley, stock and 2 cups (17 fl oz/500 ml) of water and bring to a boil. Cover with a lid, reduce the heat to low and cook for 45 minutes. Add the carrots and celery and cook for another 15 minutes. Add the cabbage and potatoes, ensuring all the ingredients are submerged – add a little more water if necessary. Bring to a boil, then cover with the lid and cook for a further 15 to 20 minutes until everything is tender.

Serve with chopped parsley.