Allow time to work its magic in one of these slow-cooker recipes from leading South West chefs and producers
Slow-cooked beef ragu with pappardelle
Pop this beef ragu into the slow cooker before work and revel in the fact that supper will be ready in minutes when you get home. A simple yet deeply satisfying dish, it makes the most of slow cooking to coax out rich, savoury flavours from the wine, beef and aromatics. No pappardelle? No problem – swap in your pasta of choice or spoon it generously over a crispy-skinned jacket potato.
Slow-cooker brownies
Who knew you could make gorgeous, gooey chocolate brownies in the slow cooker? Studded with rich chocolate, chestnuts and hazelnuts for extra texture and flavour, these brownies are as indulgent as they come. You can tweak the add-ons to suit your taste, but serving them warm and molten straight from the cooker with a scoop of ice cream is non-negotiable.
Slow-roasted leg of lamb
Treat the family to this seductively tender roast leg of lamb from Ashburton Cookery School founder Stella West-Harling MBE. It’s a slow affair, taking just over five hours, but once the meat is quietly roasting in the oven and filling the house with mouth-watering aromas, there’s very little left to do but put your feet up and let time and heat work their magic.
Slow-braised beef cheeks
Chef Paul Collins shares his recipe for slow-braised beef cheeks – a beautifully rich, low-and-slow dish that’s perfect for trying something a little different. Serve with charred shallots, silky mash and a glossy reduction of the braising liquor for elevated winter comfort. Ideal for impressing guests at a winter dinner party.
Braised blade of beef with beer
Paul Berry of The Swan in Bampton shares his recipe for braised blade of beef with beer. Paired with your favourite local ale, this unctuous cut becomes a proper winter warmer. The beer works hard to tenderise the meat while adding depth and richness to the gleaming sauce.
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