Cook Slow: Light & Healthy: 90 easy recipes for both slow cookers & conventional ovens (Dean Edwards Slow Cooker)

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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. I’ve taken this comfort food classic to another level with the addition of the slow-cooked chilli beef, using ox cheek. It’s so underused but the flavour is incredible. Timings

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. Toss around to make sure the tomatoes are well coated. Scatter on to the lined tray, cut side up, and roast in the oven for 45 minutes.

Slow Roasted Shoulder of Lamb

Nadiya Hussain’s banana thyme loaf Nadiya’s banana and thyme loaf is perfect for Mother’s Day (Nadiya’s Fast Flavours by Nadiya Hussain)

Remove the lamb from the casserole and use forks to shred the meat slightly, then return it to the casserole.Leave the mashed bananas in a bowl for half-an-hour to oxidise – this will make them browner and add to the colour. Line and grease a 900g loaf tin and preheat the oven to 180°C/Fan 160°C/Gas mark 4.

I love that my slow cooker will now be used all year round rather than confined to the colder months. Tom Kerridge’s blueberry, lemon and thyme pancakes Lemon blueberry pancakes recipe from Tom Kerridge’s Lose Weight For Good Add the onion and garlic to the same pan and fry for three to four minutes. Add the smoked paprika, cumin, cinnamon, oregano and chilli powder and cook for another minute.

Apple and Blackberry Crumble

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. Place the figs on the tray, cut-side up, and dot with a little butter. Drizzle the honey over the figs and squeeze over the remaining orange juice. Scatter over the hazelnuts and roast for 14 to 16 minutes or until the figs have caramelised. Remove from the oven and turn off the heat. To serve, spread the burrata on the toast, then spoon on some harissa. Top with the tomatoes, then sprinkle on a little more thyme to garnish. Put the olive oil in a frying pan over a medium heat. Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo. Cook for about five minutes and then add the asparagus and peas.