Can anyone recommend a Slow Cooker recipe book please, or d'you have any good recipes you'd like to share?

[cadelaide]

thanks

braising steak chopped up and sealed in flour and pepper, carrots and onion chopped (and any other root veg you may fancy), half a jug of water, oxo cube (or 2 depending on taste) and good sized glass of red wine. Eat when beef falling apart with mustard mash.

I've got one from M&S which is OK.

I bought one - real food from your slow cooker or something - but it only has about 3 recipes in that we like

I tend to adapt casseroles and stuff

however am lurking because I would love some new ones

new recipes, not new books!

Yes Capp, I just do the same few things all the time. I keep reading that there's " so much you can do with them", but I'm not having a lot of luck tracking down good books.

An Amazon search yielded lots by the same author that seem to be aimed mainly at the american market, according to the reviews.

I'm thinking of doing chutney this year though, (green tomato), that'll be new for me.

have a shufty here (scroll down abit)

Thanks Furball........and denny!

yes you are right they are often v american; lots of "buy some great northern beans" or other things that you have no idea about

Money Saving Expert - the martin Lewis website has a whole section of slow cooker recipes.

I do like a nice roast chicken in mone. Plonk the whole chicken in, pour on a couple of pints of hot stock and cook on high for 5 hour, or low for longer. It literally falls apart when you take it out and is so tender and delicious. The next day I use the stock and the leftover chicken to make risotto. Yum

is it that easy? I keep reading about doing a chicken in one, but haven't tried yet

I am a bit nervous of chickens

"great northern beans..."

Liquid smoke, that's another one. D'you think you could pour it into your drink? How great that would be for all those poor shivering smoking souls huddled outside the pub tonight.

Or have i misunderstood it?

Have u tried a beef or pork joint in it, prsemably u would do the same with appropriate stock?

re chicken, i understand you'd need to brown it first if you want a traditional roast chicken look.

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cadelaide, yes if you want it to look traditional, but I normally just go for the removed skin and sliced on a plate look. I kid myself about the increased healthiness of a bird with no skin on. Also, it really dos fall apart it's so tender so would be quite hard to place whole on the table (although easier if browned first maybe)
Re: other joints, someone on MN last month said they put a whole shoulder of lamb in theirs on low for 26 hours with nothing else and it was delicious.
I'm going to try lamb next in mine, with a bit of stock and some red wine and see what occurs!

lamb shanks are delish - I rub them with mint and rosemary, chuck em in and leave all day. take them out just before ready to serve and make gravy with the juices in the bottom.

do the lamb shanks get covered in liquid? How does it not dry out unless it's bathed in liquid?