Antony Worrall Thompson joining us to answer your questions on slow cooking - Tuesday 18th January between 1 - 2 pm

[RachelMumsnet]

Antony Worrall Thompson is our guest next Tuesday lunchtime when he's going to be answering questions on how to get the most out of your slow cooker as well as giving us tips on how to prepare some delicious one-pot dishes either in a slow cooker or a casserole - just the thing for these cold wintry nights.

He will also be preparing one of the recipes from his new book Slow Cooking which we will film and show in Mumsnet Recipes. The webchat will run between 1 and 2pm so put the date in your diary and if you can't join us next Tuesday but have a question you'd like to put to Antony, post it to this thread.

@TracyK

Hi
I read on an earlier thread to chop meat/veg into larger chunks.
What size should the chunks of say beef or chicken be?

I'm an old boy, so I would say 1 1/2 inches, but you would probably say 4 cm. Unfortunately most supermarket meat is about 1 1/2 cm. Another reason to go to your local butcher!

I'm practising insertexpletive. I've been single for far oo long.

@solo

Not a recipe question, but as you said you are brave....

Have you given up smoking in the kitchen yet?

Never in the kitchen! But.. what day of the week is it? It's in my plans, but then so is going to the top of Everest. Fingers crossed

too long too!

@aristocat

hi AWT

just wanted to say that you were fantastic when you did I'm a Celebrity Get me out of here!

do you have a yummy cake recipe for the slow cooker?

Thank you for your kind comments. you're right it's not easy making cakes in the slow cooker. But I did do a delicious chocolate-baked cheesecake with a brownie twist. Give it a shot!

Well good luck sweetie! kissing is more pleasant that way you know!

Justine, please don't tell Jamie.

@deemented

Guacamole - I make the most amazing choclate brownie mug cakes in my SC. Divine!

Send me some of your brownies, they sound delicious - also I'd love to hear the secret behind your slow cooker soap!

@MollieO

Recipes look excellent but why all the staring at the camera holiday snap photography?

What can I say? It was a woman behind the camera and us men always do what we're told, don't we guys? (Off the record, I agree it's a bit cheesy)

lol Solo - So, is it Jamie or Paul or Anthony?

You can't have them all you know

Thank you AWT, I'm sold and will be buying a slow cooker forthwith! Cakes and cheesecakes in the summer, stews and treacle sponges in the winter.

AWT - have to say that your recipes sound fab - just waiting to see if I win a book before raiding the dc's piggy banks to buy a copy!

Hi Ant

My daughter has said that I am an "atrocious cook" because I do not follow the recipe. Are you one of those who follow rigidly or, like me, do you improvise - and who do you think is the wiser?

@TessOfTheDinnerbells

Oooh I have got to make the most of this opportunity:

Hi Anthony,

Lovely to chat with you here!

Please could you tell me which recipe you would recommend for a pretty hopeless cook as a failsafe dinner party recipe. Would be great if it would suit any number of guests from 4-12.

Failing that, could I please have your mobile number in case of future emergencies?

Mobile number is 999.

A failsafe is making a slash inside a big chicken breast, inserting a mixture of parmesan, mozzarella, ricotta and basil and wrapping it all in a couple of slices of parma ham. Secure with a toothpick if required (I never do). Pan fry until golden and pop in the oven for 15 mins. Serve with pasta (penne or spaghetti) tossed with garlic, parsley and chilli and lots of olive oil. Piece of cake (or not, as the case may be).

@grandmabet

Hi Ant

My daughter has said that I am an "atrocious cook" because I do not follow the recipe. Are you one of those who follow rigidly or, like me, do you improvise - and who do you think is the wiser?

I am like you, improvising all the time, except for puds, pastries and bread, where I think you have to be fairly rigid with your measurements. However, I've never been accused of being atrocious... so maybe we're not quite the same! Keep smiling and tell them those little burnt bits are vanilla seeds!

Wow, that went quick. We've come to the end of the hour (and we're all starving!) so big thanks to you all for joining in this culinary webchat. We'll be posting up a few more recipes from the book on this thread and will announce the winners of the 5 signed copies of Antony's new book, Slow Cooking, tomorrow morning. Later in the week we will be showing the film of Antony preparing Pot Roast Chicken(and you can all have a nosy at Justine's kitchen ). Huge thanks to Antony for joining us.

Did I miss the competition details somewhere, just had a quick look on the comps page and couldn't see anything?

Thanks Antony.

Thanks everyone, it's been a great experience, lovely questions, which was a shame! I wanted you to do a Gordon Brown on me. By the way, my favourite biscuit is a chocolate Hobnob [controversial]. Seriously, I've loved being with you all and would love to come back soon. Look out for my pot roast chicken video, coming soon to a website near you!

Fab!! Thanks AWT!

Pot-roasted partridge with cider and Calvados.

Ingredients
55g (2oz) butter
4 Partridge
Salt and freshly ground black pepper
1 medium onion, diced
85g (3oz) bacon lardons
1 celery stick, coarsely chopped
1 carrot, coarsely chopped
4 sage sprigs
1 Granny Smith apple, peeled, cored and cut into large chunks
60ml (2fl oz) Calvados, plus 2 tbsp
300ml (half pint) dry cider
150ml (quarter of a pint) double cream
4 tbsp finely chopped flat leaf parsley
1 tsp finely chopped tarragon

to serve
buttered cabbage
new potatoes

1. Melt the butter in a large frying pan. Season the partridge and fry over a medium heat until pale and golden all over. Remove with tongs and place in your slow cooker.

1. Add the onion, lardons, celery, carrot and sage sprigs to the frying pan and cook over a medium heat for about 8 minutes, until the onion is soft and translucent and the lardons are crispy. Carefully pour off any excess fat that has emerged from the lardons, then add the vegetable mixture into the slow cooker.

1. Sprinkle over the apple chunks, then pour over 60ml (2fl oz) Calvados. Set the Calvados alight, then once the flames have died down, add the cider. Cover the cooker with the lid and cook on low for 4-6 hours until the meat is cooked.

1. Push the sauce through a fine-meshed sieve into a bowl. Pour this strained sauce back into the slow cooker, add 2 tbsp Calvados, increase the heat to high and cook, uncovered, for 20 mins. Add the cream and whisk together. Cover and cook for a further 10 minutes until the sauce is creamy and slightly thickened. Fold in the parsley and tarragon and season to taste.

1. Spoon the sauce over the partridge and serve with buttered cabbage and new potatoes.

Serving suggestion
Peel and core 450g (1lb) Cox's apples and cut into 8 segments. Pan-fry in 25g (1oz) unsalted butter with 55g (2oz) soft dark brown sugar over a medium heat for about 8 minute, turning from time to time, until golden.
Serve immediately with the partridge.

I do love a cooking webchat! Only problem, I'm now starving!

Erm...you've put me on the spot there insertexpletive. Who's the tallest?!

Also missed the competition details?

Thanks AWT..has made me look at my slow cooker in new light!

Thanks Antony. Come back soon.x

Futurity, we're going to be pulling names out of a hat for all those who joined in the webchat and the winners will each receive a signed copy of Antony's new book.