An exclusive recipe from my new book, Quick Prep Slow Cook

I can hardly believe it’s finally publication week for my new book, Quick Prep Slow Cook. Such is the rhythm of cookbook writing, I spent a very enjoyable time last winter writing this book, and I couldn’t be happier it is finally about to hit the shelves. Although I finished writing it some time ago, I have returned to the recipes in the book time and time again over the last few months. I am therefore so delighted that you’ll now be able to try them, too.

I have an exclusive recipe to share with you in the run up to publication on Thursday 7th November. This isn’t being shared elsewhere, just with you as a thank you for subscribing to my newsletter. This recipe is one of my absolute favourites from the book.

Quick Prep Slow Cook is available to order now from Amazon and independent bookshops nationwide.

If you’d like a signed copy for a present, please contact me to organise.

In this book, I have tried to bring together a collection of 100 rewarding and enjoyable recipes that I hope will deliver fantastic results. In just 10 minutes, you can get dinner on the go and leave the slow cooker to do all the hard work. This is a book that will work well for busy households of all ages and sizes, whether you’re out for the day or preparing meals during a lunch break at home.

The chapters cover stews, curries, soups, sauces, curries and sweet treats. You’ll even find fantastic recipes for a lot of bread and a Christmas pudding inside. There is plenty for vegetarians and a whole chapter of vegan recipes, so it’s really not a style of cooking that is just for meat.

Top slow-cooker recommendations

Many major manufacturers produce basic slow cookers. Lakeland, Crockpot, Morphy Richards and Instant Pot are all very good.

Lakeland’s searing slow cooker is wonderful.

The Instant Pot Duo Crisp works brilliantly as a slow cooker with a searing function, plus a wide range of other uses.

If you don’t have one, a lidded saucepan or casserole dish will work for the recipes, cooked either on the hob or in the oven. Just keep an eye on getting the temperature low and slow though.

Vallarta Lamb Birria Tacos

This is a wonderful slow-cooked Mexican lamb dish, that makes a sensational filling for tacos. It is lovely served with the toppings suggested, or just some coriander on its own. It is also very good served as a slow cooked meat with rice.

Serves 4

Ingredients

50g butter

500g lamb shoulder, trimmed and cut into 2cm cubes

2 red onions, peeled and thinly sliced

4 cloves garlic, peeled and chopped

1 red chilli, deseeded and chopped

1 teaspoon dried oregano

1 teaspoon apple cider vinegar

2 bay leaves

1 teaspoon ground cumin

1 teaspoon ground allspice

½ teaspoon whole cloves

1 teaspoon salt

½ teaspoon peppercorns

200ml chicken, lamb or vegetable stock

To serve

A minimum of 8 soft tacos or tortillas (ideally corn), warmed

½ red onion, thinly sliced

Juice of a lime

Sour cream

10g fresh coriander, chopped

Method

If you have a sear or braise function on the slow cooker, switch it on and add the butter followed by the lamb, onions, garlic, chilli, followed by all the flavourings, including salt and peppercorns. Stir fry for a couple of minutes to get the dish cooking.

If your slow cooker does not have this function, this can be done in a large frying pan, on a high heat. Once the ingredients have been cooked for a few minutes, transfer to the slow cooker bowl.

Add the stock to the slow cooker dish and cook for at least four hours on low, until the meat falls apart and the sauce tastes rich and complex.

Serve hot, spooned into warm tacos.