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Rosemary Conley CT-HC3

Made by: Rosemary Conley
Type: Other
Category: Slow Cooker
Pages: 23
Size: 0.23 MB


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How it all started 


How to lose weight healthily 


Slow Cooker instructions 


Service and Guarantee 


Recipes 11


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Dear Customer

Thank you for purchasing this Slow Cooker from my 
enerGi range of kitchenware.  I hope you will enjoy using 
it and that it will encourage you to prepare delicious 
food in a very healthy way.

The best way of bringing out the full flavour of 
meat and to get those juices really flowing is to 
cook it long and slowly, at a low temperature. 
My Slow Cooker has many advantages: food 
tastes better and doesn’t burn or boil over; tough 
meat becomes tender; you can create delicious, 
healthy soups, stews or casseroles with the 
minimum of fuss, and adding nutrient-rich, low-
Gi beans and pulses to these will also help fill 
you up, which is good news if you are watching 
your waistline. And, of course, you save on 

healthy eating for all the family ...



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It was back in 1971 that I started my first diet classes, helping people to lose 
their unwanted weight and become healthier.  In 1986, quite by accident, I 
learned that eating a low-fat diet made me much leaner.  After running trials to 
test the effectiveness of my diet, I wrote my Hip and Thigh Diet, which went on 
to sell over 2 million copies and was a No 1 bestseller in five countries.  

I then went on to write another 28 books on diet and fitness, present 28 fitness 
videos/DVDs and, with the help of my husband, launched Rosemary Conley 
Diet and Fitness Clubs in 1993 and Rosemary Conley Diet & Fitness magazine in 

More recently I have written my bestselling Gi Jeans 
Diet and the follow-up book, Ultimate Gi Jeans Diet.  
Gi stands for glycaemic index, and the whole principle 
of the Gi way of eating is to eat foods that are slowly 
digested and absorbed, which helps stabilise our 
blood sugar levels and keeps us feeling fuller for 
longer.  Gi has brought a new perspective to dieting, 
but the principles of weight loss remain unchanged.  
My goal was to create an eating plan that would be 
ultra-healthy and Gi-based, one that would work 
quickly and effectively in reducing weight and 
inches.  It is the success of this that has led me to 
launch this enerGi range of electrical equipment.

More recipe ideas can be found in Rosemary Conley Diet & 
Fitness magazine and in my diet and cookery books. You can find details of 
these and how to order them by visiting the Rosemary Conley website    



For more information on how to lose weight and eat healthily please read the 
following pages.  Remember, we are what we eat.  If we eat good, healthy food, 
cooked without fat, we will not only become leaner but we will feel so much 
better with more energy, clearer skin and a much healthier body.  Add some 
moderate but regular exercise and you’ll feel like a brand new person.  Enjoy it!

With best wishes

Rosemary Conley CBE

How it all started


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If you want to lose weight fast and healthily, there is no better way than to eat a 
calorie-controlled, low-fat, low-Gi diet and combine it with increased activity.

The average woman – say someone who weighs 10 and a half stone – uses in an 
average day around 2000-2200 calories. Of those calories, 1400-1500 will be 
burned by her body performing its everyday activities – heart pumping, tissue 
renewing, general maintenance and functions. A further 600-700 calories will be 
burned by her taking the children to school, going out to work, cooking family 
meals, doing household chores, and so on.

The number of calories burned by the body just to keep it ticking over is called 
the basal metabolic rate (BMR). We need to eat sufficient calories each day to 
meet the needs of our BMR, otherwise the body thinks it’s being starved and 
slows our metabolism right down – the last thing we want when we are trying to 
lose weight! So if we restrict our daily calories to the level of our BMR, any extra 
energy spent (looking after the children, going to work, and so on) will be fuelled 
by the existing fat stores deposited around the body. The more active we are, the 
more fat and calories we will burn.

It’s a simple matter of physics. To lose weight, we have to eat fewer calories 
each day than our bodies actually burn up. Gram for gram, fat has twice as many 
calories as carbohydrate or protein. Cutting down on our fat intake, therefore, is 
an easy way to cut down on calories AND avoid adding to our existing fat stores, 
with significant benefits to our health. If we combine low-fat eating and eating 
healthy low-Gi foods, with their slow-releasing energy qualities that stave off 
hunger pangs, we have the perfect recipe for a weight-loss diet. 

A quick guide to low Gi

•  Choose whole-oat cereals for breakfast rather than refined corn or rice 


•  Select wholegrain, multigrain or stoneground bread or loaves containing 

intact seeds and grains in place of ordinary white or brown bread.

•  Pitta bread and tortilla wraps are low Gi and make great sandwich 


•  Sweet potatoes and waxy new potatoes have a lower Gi than old potatoes.
•  Pasta has a lower Gi than potatoes or rice.
•  Basmati rice has a lower Gi than other varieties of rice. 
•  Add beans and pulses to stews, casseroles, salads and soups to reduce the 

overall Gi rating of your meal. 

•  Use low-calorie, low-Gi fillers such as tomatoes, beansprouts, chopped 

celery and courgettes to ‘bulk up’ meals and give you more chewing power.

•  Eat fruit in place of cakes and biscuits.
•  Avoid over-ripe bananas  – they have a higher Gi rating than less ripe ones.

How to lose weight healthily


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Speed up your weight loss

If you want to lose weight fast, you need to get more active. Regular exercise will 
turn your body into a more efficient fat-burner, which will speed up your weight 
loss. Ideally, you should aim to do 30 minutes of aerobic exercise on five days 
a week. This will not only make you lose weight faster, it will also increase your 
fitness and improve your health. Aerobic exercise is any activity which makes you 
breathe more deeply, such as brisk walking, jogging, swimming, or cycling. You 
could also go to one of our diet and fitness classes, which includes a 45-minute 
workout, or work out to one of my fitness DVDs. Being more active in your 
everyday life really helps, too. So use the stairs rather than the lift, walk instead 
of taking the car, play energetic games with the children, and so on. 

Ten tips for successful weight loss

1   Eat three main meals a day, and avoid high-sugar, high-fat snacks.

2   Eat foods that have 5% or less fat (that’s 5 grams or less fat per 100 grams 

of product), except for oily fish and some brands of wholegrain or multigrain 
bread, and avoid adding fat (butter, margarine or oil) to your food preparation 
or during cooking.

3   Reduce your intake of highly processed foods and include more high-fibre 

foods in your meals to give your overall diet a lower Gi rating.

4   Eat at least five portions of fruit and/or vegetables each day.

5   Drink lots of water and drink alcohol in moderation only. 

6   Calculate your personal calorie allowance by converting your weight into 

pounds (1lbs) and adding an ‘0’ to the end. For example, 10 stone = 140lbs 
+ 0 = 1400 calories per day. This figure will be close to your BMR.

7   Keep an eye on your portion sizes and avoid second helpings. 

8   Make regular exercise part of your lifestyle. Aim to do some form of aerobic 

activity, such as brisk walking, swimming, or cycling, for 30 minutes on five 
days a week.

9   Only weigh yourself once a week, at the same time of day each week, on the 

same scales and wearing the same clothes. Measure yourself with a tape 
measure and make a note of your inch loss progress.

10  Think about making lifestyle changes rather than dieting and you’ll lose your 

weight and keep it off for good!


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A guide to slow cooking

Slow cooking provides meals that are full of flavour, moist and tender, whilst 
leaving you time to do other things – perfect for today’s busy lifestyles.
As most food is cooked over a period of 6-10 hours, it can be prepared in 
advance the evening before and refrigerated in the removable crock pot, to be 
turned on the next day. There’s nothing better than to return home to find a 
delicious hot meal awaiting! Slow cooking occurs at a temperature just below 
boiling point, causing little steam or evaporation. As the temperature is low, 
almost no sticking occurs and very little stirring is required. 
The Slow Cooker can operate on LOW all day or night if required.
To help simplify the process of slow cooking please find some useful hints & tips 

Using your Rosemary Conley Slow Cooker

For hygiene reasons we recommend that you wash the ceramic crock pot in hot 
soapy water, then rinse and dry before use.

Ensure that the product is placed on a flat work surface. Plug the power lead into 
a mains socket and switch on the appliance. 

Add the ingredients according to your recipe, using boiling liquid.

Turn the control knob to the chosen setting:


   to gradually cook throughout the day or night.


   to cook approximately twice the speed of low.


  the Slow Cooker will cook on HIGH until a sufficiently high temperature 

is reached, then atomatically switch to LOW for the remainder of the 
cooking time.


Always allow sufficient time for the food to cook. Don’t be worried about 
overcooking as this is almost impossible, particularly when using the Auto 

It is easy to adapt your favourite recipes simply by halving the amount of liquid 
and increasing the cooking time considerably. See the following guide for 
suggested cooking times and settings when adjusting your favourite recipes:

Slow cooker instructions


Recipe Time





30 minutes

6-8 hours

3-4 hours

5-7 hours

35 -60 minutes

8-10 hours

5-6 hours

6-8 hours

1-3 hours

10-12 hours

7-8 hours

8-10 hours


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Please note:

These times are approximate and depend on ingredients and quantities, however 
when the Slow Cooker is on LOW there is little chance of the dish drying out or 
being overcooked. 

All food should be cooked with the glass lid in place. Each time the lid is lifted, 
both heat and moisture in the food are lost and the cooking time should be 
extended by 30 minutes.

Liquid amounts

Very little moisture boils away during the slow cooking process. To compensate 
for this it is advisable to halve the liquid content of traditional recipes. However if 
after cooking the liquid content is excessive, remove the lid and operate the Slow 
Cooker on the High setting for 30-45 minutes or until the liquid reduces by the 
desired amount.

The resulting sauce may be thinner when using a Slow Cooker, although it can be 
thickened with cornflour towards the end of the cooking process. Simply blend 
1-2 tablespoons of cornflour (or arrowroot) in a little cold water to form a paste, 
stir into the dish, turn the heat up to HIGH, replace the lid and cook for a further 
20-30 minutes.  

Preparing meat and poultry

When selecting meat, look for the leanest cuts. Trim the meat or poultry of any 
visible fat, as the slow cooking process will result in too much liquid. Chicken 
portions without skin are preferable.
For casserole-style recipes, cut the meat into cubes approximately 3cm in size.
Pre-browning meat and poultry,  prior to slow cooking, seals in moisture, 
intensifying the flavour and producing more tender results. Pre-browning may 
take a little extra time and is not strictly necessary, but the rewards are evident 
in the end results. It is best to use a non-stick pan, reducing the amount of oil 


This should never be placed on a cooker hob.

Slow cooker instructions


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Preparing vegetables

Always chop fibrous vegetables, ie carrots, turnips, swede, potato etc, into small 
dice or thin slices before cooking. This is because vegetable fibres are actually 
harder to break down than animal fibres when cooked at low temperatures. 
Whole potatoes are best if cooked on the HIGH setting. Frozen vegetables must 
be thawed before adding to other foods cooking in the Slow Cooker, for example 
when adding to a casserole. 

When cooking vegetables and meat together in the Slow Cooker, the vegetables 
tend to cook at a slower rate than the meat. To gain the best results, position the 
vegetables on the base and sides of the Slow Cooker and place the meat on top.

Dried beans and pulses

Overnight soaking of dried beans and pulses is required. After soaking, drain and 
place in the Slow Cooker and cover with sufficient water to reach double their 
volume. Cook beans or pulses on the HIGH setting for 2-4 hours or until tender. 
Pre-soaked beans and pulses will cook a little faster. If tinned beans are to be 
used, add these 30-45 minutes before the end of the cooking time.

General guidelines

•  Always ensure that boiling liquid is used.
•  Always wear oven gloves when handling the Slow Cooker during use.

•  Rice, noodles and pasta are not recommended for long cooking times (except 

pudding rice). Cook them separately and then add during the last 30 minutes.

•  The Slow Cooker should be pre-heated for at least 15 minutes before adding 

the ingredients.

•  Use the best quality stocks you can buy. A good stock forms the base of a dish 

and can transform the flavours from being merely average to excellent.

•  Never place frozen meat or poultry in the Slow Cooker. It must always be 

defrosted before use.

•  Do not fill the cooker to the brim with food.

•  Always ensure the food is thoroughly cooked before eating. If adding fresh 

milk or yoghurt, this should be done during the last 2 hours. Evaporated milk 
may be added at the start of cooking.

Slow cooker instructions


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Always turn the unit to OFF after use and unplug. Allow the Slow Cooker to cool 
down before cleaning.

Ensure the unit is always unplugged from the power outlet when not in use.

The ceramic crock pot cannot withstand sudden temperature changes. Sudden 
immersion into cold water could cause the bowl to crack.

Remove the crock pot and glass lid and wash in warm, soapy water using a mild 
detergent. Rinse and dry thoroughly. 

The crock pot and glass lid can be washed in the dishwasher, however care 
should be taken not to chip or crack these parts.

The outer casing of the Slow Cooker should be wiped over with a damp sponge 
or cloth, dipped in warm soapy water. DO NOT IMMERSE IN WATER.


Do not use abrasive cleaners, steel wool or scouring pads as these can damage 
the surface of the Slow Cooker.

When storing the Slow Cooker, loosely coil the cord, don’t wrap this tightly 
around the unit.

Close supervision is necessary when any appliance is used near children. This 
product should not be used by children.

The surface of the casing becomes hot during use – oven gloves are 
recommended when opening the lid.

Do not use this appliance outdoors.

Do not operate this appliance with a damaged cord or plug or after the appliance 
malfunctions or has been damaged in any manner. Return the appliance to 
Catalyst Home Products for examination, repair or adjustment because special 
tools are required.

Do not let the cord hang over the edge of tables or work surfaces, touch hot 
surfaces or become knotted. 

Check the mains lead regularly for damage.

Do not place the appliance on or near a hot gas or electric burner or where it 
could be touched by a heated oven or microwave.

Do not use this appliance for other than the intended use.

This product is designed to run on 230-240 volts AC only.


Caring for your slow cooker


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Rosemary Conley enerGi Range by Catalyst Home Products Ltd – authorised licensee of 
the Rosemary Conley trademark.  This range is manufactured to the highest standards, for 
more information please call our Customer Helpline for advice or contact us by email.

01925 248 999


Should you prefer to contact us by post please write to

Customer Service
Catalyst Home Products Ltd
Cranage House
730 Mandarin Court
Centre Park

This product is guaranteed for a period of one year from the date of purchase, providing 
that the product has been used solely for domestic purposes in accordance with the 
instructions provided. Under this guarantee we undertake to repair or replace free of 
charge any parts found to be defective.

Nothing in this guarantee or instructions relating to the product excludes, restricts or 
otherwise affects your statutory rights. In line with our policy of continuous development 
we reserve the right to change the product, packaging and documentation specifications 
without notice.

Catalyst Home Products Ltd and Rosemary Conley hold no responsibility for accidents 
caused through misuse. Always read the care and usage instructions carefully before use.

This guarantee is provided solely to the original purchaser of the product, and cannot be 
assigned to another person through the sale or transfer of ownership of the product.  Any 
correspondence with Catalyst Home Products Ltd must be accompanied by the original 
purchaser's proof of purchase.

Without this original proof of purchase the guarantee is invalidated.

Please retain these instructions for future reference.

Service and guarantee


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Lightly cook the vegetables in a saucepan of 

water until they begin to soften.

Drain the vegetables and place in the Slow 

Cooker. Pour the stock over the vegetables, 

cover and cook on LOW for 7-9 hours.

When the soup is ready, transfer to a food 

processor and blend until smooth or, if you 

prefer, leave some texture.

Season with salt and freshly ground black 

pepper to taste, garnish with the chopped 

fresh herbs and serve hot.

Serves 4

Per serving 126 kcal/1.3g fat 

•  1 large onion, finely chopped

•  500g (1¼ lb) butternut 

squash, flesh scooped out and 

•  2 yellow peppers, seeded and 


•  150g (5oz) carrots, chopped 

into small dice

•  150g (5oz) parsnips, chopped 

into small dice

•  1.2 litres (2 pints) vegetable 

or chicken stock

•  Salt and freshly ground black 


•  Chopped fresh herbs to 


This nourishing soup is absolutely brimming with wonderful colour and flavour. It’s 
also a meal in itself if served with a side salad and wholegrain bread. Try it on a 
gloomy winter’s day and bring some sunshine to your dining table.

Vegetable sunshine soup



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Place the vegetables in the Slow Cooker.

Dry-fry the garlic and curry powder in a pre-

heated non-stick saucepan. Stir in the stock, 

milk and cornflour paste and bring to the boil, 

stirring continuously.

Pour the sauce over the vegetables, cover 

and cook on LOW for 6-8 hours.

When cooked, season with salt and freshly 

ground black pepper to taste. Just before 

serving, stir in the fromage frais and garnish 

with the chopped coriander.

Serves 2

Per serving 114 kcal/1.5g fat  

•  1 large courgette, thinly 


•  1 red pepper, seeded and cut 

into dice

•  100g (3½oz) button 

mushrooms, sliced

•  1 bunch spring onions, finely 


•  1 garlic clove, crushed

•  2 teaspoons korma curry 


•  300ml (½ pint) vegetable 


•  300ml (½ pint) skimmed milk

•  1 tablespoon cornflour, 

blended to a paste with a 
little water

• 2 tablespoons virtually fat 

free fromage frais

•  Salt and freshly ground black 


•  1 tablespoon chopped fresh 

coriander to garnish

This one is easy to prepare and you will love the subtle aromatic flavours. Delicious 
served with cumin rice: simply dry-fry 1 teaspoon of cumin seeds and stir into 100g 
(3½oz) of uncooked basmati rice. Boil or steam as usual.

 Vegetable korma



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Brown the sausages lightly under the grill and 

transfer to the Slow Cooker.

Soften the onions over a low heat in a non-stick 

pan and stir in the grain mustard. Pour in the 

stock, cider and cornflour paste and bring to the 

boil, stirring continuously.

Pour the sauce over the sausages and stir in the 

thyme. Cover and cook on LOW for 6-8 hours.

Season with salt and freshly ground black 

pepper to taste and serve.

Serves 4

Per serving 306 kcal/13g fat 

•  450g (1lb) low-fat pork 


•  2 onions, finely sliced

•  2 tablespoons grain mustard

•  600ml (1 pint) chicken or 

vegetable stock

•  300ml (½ pint) dry cider

• 2 tablespoons cornflour, 

blended to a paste with a 
little water

•  2 sprigs fresh thyme (or use 

1 teaspoon dried)

•  Salt and freshly ground black 


This is real comfort food and will quickly become a favourite. Lovely braised 
sausages in a rich gravy. Mashed potatoes to accompany are a must – try sweet 
potatoes for a low-Gi option – and a side dish of mushy peas.

Sausages braised in cider & grain mustard


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Dry-fry the bacon in a preheated non-stick 

frying pan. Add the onions and garlic and 

cook for a few minutes until the onions begin 

to soften. Stir in the sliced carrots and leeks, 

and cook until they begin to brown. Transfer 

the vegetables to the Slow Cooker.

Brown the chicken breasts in the frying pan 

and place on top of the vegetables in the 

Slow Cooker.

Heat the tomatoes in a saucepan, then stir 

in the hot chicken stock and cornflour paste. 

Bring to the boil, stirring continuously, and 

add the thyme. 

Pour the sauce over the chicken and 

vegetables. Cover and cook on LOW for 6-8 


Season with salt and freshly ground black 

pepper to taste and serve.

Serves 4

Per serving 299 kcal/6.5g fat 

•  4 rashers lean rindless back 

bacon, chopped

•  2 onions, finely sliced

•  1 garlic clove, crushed

•  2 carrots, thinly sliced

•  2 leeks, trimmed and thinly 


•  4 skinless chicken quarters 

(or boned, skinless breasts)

•  400g (14oz) can chopped 


•  600ml (1 pint) hot chicken 


•  1 tablespoon cornflour, 

blended to a paste with a 
little water

•  Large pinch of dried thyme

•  Salt and freshly ground 

black pepper

This is a lovely supper to come home to. A dish of autumnal flavours, with chicken 
nestling in a sauce of meltingly soft leeks and sliced carrots. 

Chicken and leek casserole


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Season the chicken breasts and lightly brown 

in a non-stick frying plan. Transfer to the Slow 


Place the onion and ginger in the non-stick 

pan and cook until the onion has softened. 

Add the mushrooms, stir in a little of the 

stock and cook for a further 5 minutes. Spoon 

the mixture over the chicken.

In a saucepan, combine the rest of the stock 

with the wine and the cornflour paste and 

bring to the boil, stirring continuously. Pour 

over the chicken and vegetables. Cover and 

cook on LOW for 7-9 hours.

Season with salt and freshly ground black 

pepper to taste and garnish with the 

rosemary before serving.

Serves 4

Per serving 287 kcal/4g fat 

•  4 skinless, boneless chicken 


•  1 onion, finely chopped

•  2.5cm (1 inch) piece of 

ginger, grated

•  225g (8oz) chestnut 

mushrooms, sliced

•  450ml (¾ pint) chicken 


•  150ml (¼ pint) Madeira 


•  1 tablespoon cornflour, 

blended to a paste with a 
little water

•  Salt and freshly ground 

black pepper

•  1 tablespoon chopped fresh 


A rich and satisfying dish that also has a certain elegance about it. This would 
go wonderfully well with baked tomatoes stuffed with basmati rice or just keep it 
simple with some steamed green vegetables.

Smothered chicken with Madeira


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Brown the chicken in a non-stick pan and 

transfer to the Slow Cooker.

Place the onion, peppers and garlic in the 

non-stick pan and cook until softened. Stir in 

the paprika. Spoon the vegetables over the 


Heat the stock, wine and tomato purée 

in the pan and pour over the chicken and 

vegetables. Stir in the sun-dried tomatoes 

and bouquet garni. Cover and cook on LOW 

for 8-10 hours.

Remove the bouquet garni, season with salt 

and freshly ground black pepper to taste and 

garnish with the chopped parsley.

Serves 4

Per serving 288 kcal/9g fat 

•   4 skinless, boneless chicken 

breasts, cut into even bite-
size pieces

•   1 large onion, cut across 

into rings and separated

•   1 red pepper, seeded and 


•   1 green pepper, seeded and 


•   1-2 garlic cloves, crushed

•   2 tablespoons paprika

•   600ml (1 pint) hot chicken 


•   200ml (7floz) dry white wine

•   2 tablespoons tomato purée

•   50g (2oz) sun-dried 

tomatoes, chopped

•   1 sachet bouquet garni

•   Salt and freshly ground 

black pepper

•   Chopped fresh parsley

Lots of lush Mediterranean flavours make up this special casserole. Start your meal 
with a bowl of crisp mixed salad then serve this up with some fresh wholegrain 
crusty bread.

Chicken pepper pot


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Heat a large non-stick frying pan and add 

the bacon. Cook for a few minutes, then add 

the chicken pieces and cook until browned all 

over. Add the onion, celery and carrots and 

cook until they begin to soften,

Transfer the mixture to the Slow Cooker 

and pour in the stock. Stir in the drained 

sweetcorn. Cover and cook for 7-8 hours on 


Thirty minutes before the end of cooking, mix 

the cornflour paste with the crème fraîche and 

stir into the chowder.

Season with salt and freshly ground black 

pepper to taste and stir in the chopped 


Serves 4

Per serving 299 kcal/9.6g fat 

•   4 rashers lean bacon, 


•   4 boneless, skinless chicken 

breasts, cut into even bite-
size pieces

•   1 onion, finely chopped

•   4 sticks celery, thinly sliced

•   2 carrots, thinly sliced

•   175g (6oz) can sweetcorn, 


•  900ml (1½ pints) chicken 


•   2 tablespoons cornflour

•   2 tablespoons half-fat crème 


•   1 tablespoon chopped fresh 


•   Salt and freshly ground black 


Two key ingredients with flavours that complement each other perfectly.  Serve with 
baked sweet potatoes for a substantial family supper.

Chicken & sweetcorn chowder


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Heat a non-stick frying pan, add the steaks 

and brown on both sides. Transfer the steaks 

to a plate.

Place the onion, aubergine, green pepper and 

garlic in the pan and cook until they just begin 

to soften. Transfer to the Slow Cooker. Lay 

the lamb steaks on top of the vegetables.

Heat the chopped tomatoes in the pan and 

stir in the stock, marjoram and Tabasco sauce 

(if using). Pour over the lamb and vegetables. 

Cover and cook for 6-8 hours on LOW.

Season with salt and freshly ground black 

pepper to taste and serve.

Serves 4

Per serving 288 kcal/13g fat 

•  4 lean lamb steaks

•  1 onion, thinly sliced

•  1 small aubergine, diced

•  1 green pepper, seeded and 


•  1-2 garlic cloves (according 

to taste), crushed

•  400g (14oz) can chopped 


•  600ml (1 pint) hot chicken 


•  1 teaspoon dried majoram 

•  1 tablespoon Tabasco sauce 


•  Salt and freshly ground 

black pepper

Lamb steaks become wonderfully tender when cooked in the slow cooker. This dish 
has warming Greek flavours and is great served with mashed or dry-roasted sweet 
potatoes to mop up the delicious juices.

Peppered lamb hotpot


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Brown the lamb in a non-stick frying pan and 

transfer to the Slow Cooker.

2 Place the onions and garlic in the non-stick 

pan and cook until softened. Add to the lamb.

Heat  the stock in the pan and whisk the 

cinnamon and paprika into the hot stock. Pour 

over the lamb and vegetables and stir in the 

apricots. Cover and cook on LOW for 8-10 


Drain and rinse the beans. Thirty minutes 

before the end of cooking, stir the beans into 

the tagine.

Season with salt and freshly ground black 

pepper to taste and stir in the coriander or 


Serves 6

Per serving 439 kcal/22g fat 

•  500g (1¼lb) lean stewing 

lamb, cubed

•  1 onion, sliced

•  1-2 garlic cloves, crushed

•  600ml (1 pint) lamb or beef 


•  1 teaspoon ground 


•  2 tablespoons paprika

•  150g (5oz) dried apricots

•  1 small can cannellini beans

•  Fresh coriander or flat 

leaved parsley, chopped

•  Salt and freshly ground 

black pepper

A tagine is a North African cooking pot used for long, slow cooking. This recipe 
results in the most tender lamb in a rich and aromatic sauce. Serve with couscous 
for an exotic feast.

Lamb & apricot tagine


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Brown the pork in a large non-stick frying pan 

(in batches if necessary), then transfer to the 

Slow Cooker.

Place the onion, leek and carrots in the pan 

and cook until they just begin to colour. Spoon 

over the pork.

Combine the stock, cider, tomatoes and 

cornflour paste in a saucepan and bring to the 

boil, stirring continuously. Pour over the pork 

and vegetables and mix well. Cover and cook 

on LOW for 7-9 hours.

Season with salt and freshly ground black 

pepper to taste and stir in the chopped 


Serves 6

343 kcal/9g fat per serving

•  500g (1¼lb) lean pork fillet, 

cut into bite-size cubes

•  1 onion, finely chopped

•  1 leek, finely sliced

•  2 medium carrots, finely 


•  600ml (1 pint) vegetable or 

chicken stock

•  200g (7oz) can chopped 


•  300ml (½ pint) dry cider 

•  2 tablespoons cornflour, 

blended to a paste with a 
little of the cider

•  Salt and freshly ground 

black pepper

• 2 tablespoons chopped 

fresh parsley

Your kitchen will be full of wonderful aromas when you lift the lid off this tasty cas-
serole. Try it served with boiled new potatoes cooked in their skins and/or steamed 
seasonal green vegetables.

Somerset pork casserole


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Brown the steak in a large non-stick frying 

pan and transfer to the Slow Cooker.

Place the onions and mushrooms in the 

frying pan and cook until all the juices 

from the mushrooms have evaporated (this 

concentrates their flavour). Stir in the garlic. 

Spoon the vegetables over the steak.

Pour the beef stock into a saucepan and 

stir in the cornflour paste. Bring to the boil, 

stirring continuously. Remove from the heat, 

stir in the oyster sauce and pour over the beef 

and vegetables. Stir to combine, then cover 

and cook on LOW for 8-10 hours

Season with salt and freshly ground black 

pepper to taste and garnish with the chopped 

chives (if using).

Serves 4

Per serving 302 kcal/9.8g fat 

•  650g (1lb 7oz) lean stewing 

or braising steak, cubed

•  2 red onions, finely sliced

•  175g (6oz) shitake 

mushrooms (or use brown 
cap mushrooms), thinly sliced

•  1 garlic clove, crushed

•  600ml (1 pint) beef stock

•  2 tablespoons cornflour 

blended to a paste with a 
little water

•  3 tablespoons oyster sauce 

(or use 2 tablespoons soy 

•  Salt and freshly ground black 


•  1 tablespoon chopped fresh 

chives to garnish (optional)

Shitake mushrooms have a fantastic  flavour which goes particularly well with 
beef. Complement the rich flavours of this dish by serving with boiled or steamed 
basmati rice.

Beef with shitake mushrooms


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Lightly season the lamb and, using a small 

sharp knife, make incisions in the flesh and 

push the slivers of garlic and a few rosemary 

leaves into each one. Place the lamb in a 

shallow dish.

Whisk together the remaining ingredients and 

pour over the lamb. Cover and place in the 

refrigerator for at least 8 hours to marinate, 

basting occasionally with the marinade.

Remove the lamb from the marinade (reserve 

the marinade) and lightly brown all over in a 

large non-stick frying pan. 

Transfer the lamb to the Slow Cooker. Pour 

the reserved marinade over the lamb, cover 

and cook on LOW for 7-10 hours.

Serves 4

Per serving 398 kcal/19.3g fat 

•  1.5kg (3lb) knuckle end of 


•  3 garlic cloves (cut 2 into 

slivers and crush the other)

•  Handful of fresh rosemary

•  2 teaspoons ground cumin

•  4 tablespoons red wine 


•  175ml (6floz) red wine

•  Salt and freshly ground 


A great dish to use when entertaining, or make it for an extra special Sunday lunch. 
The marinade will continue to infuse the lamb with flavour during cooking.  
Serve with dry-roasted sweet potatoes and seasonal vegetables.

Marinated lamb


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Place the fruit in the Slow Cooker.

Heat the wine and orange juice in a saucepan. 

Sir in the allspice, cinnamon and sugar and 

bring to the boil. 

Pour the liquid over the fruit, cover and cook 

on LOW for 5-7 hours.

At the end of the cooking time, remove the 

lid, and stir the cornflour paste into the fruit 

and liquid.  Cover and cook on HIGH until the 

mixture has thickened. (Alternatively, remove 

the fruit from the Slow Cooker with a slotted 

spoon, and pour the liquid into a saucepan. 

Bring to a rapid boil until reduced and syrupy 

and pour over the fruit.)

Serve hot or cold.

Serves 4

Per serving 359 kcal/0.3g fat
•  250g (9oz) mixed dried fruit, 

eg prunes, figs, apricots, 

•  600ml (1 pint) red wine

•  300ml (½ pint) orange juice

•  1 level teaspoon ground 


•  2 cinnamon sticks

•  3 tablespoons soft brown 


•  1 tablespoon cornflour, 

blended to a paste with a 
little water

This would make a delicious dessert to end the Christmas meal, as it is full of the 
warm flavours of the festive season. However, you will find that it’s far too good to 
enjoy just once a year. Serve with a dollop of 0% fat Greek yoghurt and you need 
not feel too guilty about enjoying this treat!

Spiced fruit in red wine