There is a time and a place for all types of cooking, but it was the process of slow cooking that really got my creative juices flowing and reinvigorated my passion for food. Since the day I started to cook, it wasn't just the end result that I loved, it was the process. The chopping, stirring, simmering and tasting along the way, makes the experience...I believe that cooking food slowly is the ideal method for transforming basic ingredients into something very special.' - Dean Edwards After coming second in BBC's Masterchef Goes Large in 2006, he sought to change his life radically by leaving his career as a "digger driver" to pursue his love of cooking and food. The recipes in this book are really great, quirky and appealing and I like that they all offer the option to slow or conventionally cook. I got this with my first foray into slow cooking and wanted not to just cook stews/casseroles and the recipes in this are just perfect for finding something different. Although finding them may be difficult and then there's actually being able to read them while cooking. I am a vegetarian and my husband is a meat-eater. I knew when buying this book that it wasn't a veggie cookbook, but I was hoping that there might be some veggie recipes and the meat ones I might be able to make half meat and half meat-alternative as I have a double slow cooker. There are only a handful of veggie recipes, and a lot of the meat ones aren't very easy to substitute with an alternative. For example- wings, pork belly, lamb shanks, ribs, ox cheek etc. I would also say that a lot of the recipes use ingredients which are more fancy and expensive, not available in the cheaper supermarkets I generally shop in!

Moroccan lamb stew with paprika dumplings recipe - The Telegraph Moroccan lamb stew with paprika dumplings recipe - The Telegraph

Methods are given for both slow cooker and conventional ovens so even if you've not invested in a slow cooker, you can still enjoy this marvellous book. Meanwhile, make the dumplings by mixing together the flour, suet, coriander, paprika and salt. Add the water a little at a time – you need enough water to bind the dumplings but you don’t want the dough to be too wet. Make into eight dumplings.Heat one tablespoon of oil in a large heavy based casserole over a high heat. Add the minced lamb and brown until crisp and golden, then transfer to a bowl with a slotted spoon and set aside. Drain off the excess fat left behind in the casserole, then add another tablespoon of oil. Add the onions, carrot and garlic and cook until softened, which will take around five minutes. Slow cooking is not only the best method for transforming basic ingredients into something special, but there is a feeling of satisfaction that develops inside knowing that the work is done and the magic is happening in the pot. Dean Edwards likeable persona and family friendly cooking style has made him a firm favourite on ITV's ‘Lorraine' since 2010 but he first made his debut on ITV's ‘This Morning' in September 2009 where he featured in a weekly cookery slot, creating dishes for the ITV audience. Mighty mince has long been a handy and budget-friendly standby found in fridges and freezers up and down the country. But there's more to this tasty staple than spaghetti bolognaise and shepherd's pie . . .

Cook Slow by (Cook) Dean Edwards | Goodreads

If time allows, roast the squash first. Preheat the oven to 180°C/gas mark 4. Place the squash in a bowl, drizzle with some oil and season with salt and pepper. Scatter onto a baking tray and roast in the oven for 30 minutes. Spoon a layer of the mushroom mixture into your slow cooker. Top with a layer of the griddled courgettes, then some of the white sauce, then sprinkle over some of the grated Parmesan. Repeat until all these ingredients have been used up, but make sure you finish with a layer of white sauce scattered with cheese. Then add a layer of tomato slices, pop the lid on and cook on the high setting for four hours. There is a time and a place for all types of cooking, but it was the process of slow cooking that really got my creative juices flowing and reinvigorated my passion for food. Since the day I started to cook, it wasn’t just the end result that I loved, it was the process. The chopping, stirring, simmering and tasting along the way, makes the experience…I believe that cooking food slowly is the ideal method for transforming basic ingredients into something very special.’– Dean Edwards This is a good book! I don't think the writing is difficult to read, there are lots of pictures and the recipes I have cooked have been generally yummy.But slow cooking is by no means confined to meat; vegetables benefit from the process too. Onions melt away, root vegetables become tender and sweet – the possibilities are endless.

Cook Slow: 90 simple, chilled out, stress-free recipes for

I love that my slow cooker will now be used all year round rather than confined to the colder months. There is a time and a place for all types of cooking, but it was the process of slow cooking that really got my creative juices flowing and reinvigorated my passion for food. Since the day I started to cook, it wasn't just the end result that I loved, it was the process. The chopping, stirring, simmering and tasting along the way, makes the experience...I believe that cooking food slowly is the ideal method for transforming basic ingredients into something very special.' Cooking basic ingredients slowly can be spectacular. Something as simple as a beef stew, using inexpensive ingredients and cuts of meat, can become a delicious hearty meal for the whole family. Meanwhile, griddle the courgette slices on a ridged pan for one to two minutes on each side, until charred. Set aside. Make the dumplings as in step 4 above. Place in the slow cooker, then turn the setting to high and cook for a further hour.One of the nicest things I found is I would have been able to make the 1st meal from the book the day after the book arrived as there was a few recipes that I had all the ingredients in the cupboard/fridge already, so no need to go shopping immediately for fancy ingredients. Add all the ingredients apart from the honey to your slow cooker and season with salt and pepper. Add the butternut squash and stir to combine. Put the lid on and cook on the low setting for six hours or for four hours on high.

Dean Edwards - Chef Dean Edwards - Chef

When I started my journey into the world of food the thought of compiling my recipes into one cookbook let alone two was very distant dream. That dream was realized when I wandered into my local bookstore and I saw my book on the shelf alongside some of my food heroes. It's my pleasure to share with you 'Cook Slow', ‘Mincespiration!' and ‘Feelgood Family Food' I'm working my way through the book now and my non cooking husband even managed to do the Beef Ragu by himself. He was so proud of himself as it was utterly delicious.Before serving, season with salt and pepper, then add the olives and sugar to taste. Finally, stir through the parsley, saving some for garnish, and serve with boiled rice or sauté potatoes. The book is broken up into Introduction - Time Saver Recipes - Family Favourites - Feel Good Food - Comfort Food - Try Something New - Store Cupboard Suppers - Feast for Friends - Desserts and Drinks. It is really nice to find a British recipe book. Far too many of the books in the culinary section are written by and for Americans, using not only measurements that we don't use over here but also ingredients that are not available in British shops. With this chap the recipes are influenced by all sorts of cuisine, but are are made with stuff we can easily obtain. Recipes are interesting and I can see my using many of them. Add the honey to the tagine to taste. Serve with herby couscous and a dollop of natural yogurt that has been spiked with harissa.