Coronation chicken salad

Serves 3-4

Ingredients:

250-300g cooked chicken
1 crispy apple
20-30g raisins or sultanas
1/2 iceberg lettuce, washed
200-250g plain yogurt
100-120ml mayonnaise
1 tbsp curry powder
Tomato and/or cucumber slices to garnish

Method:

Cut the chicken into bite-sized pieces and place in a bowl. Core and chop the apple (no need to peel). Add to the chicken, along with the raisins.

Mix the yogurt, mayonnaise and curry powder, then stir into the chicken mixture to combine, ensuring the chicken is coated.

Tear the lettuce into smaller pieces and use to form a bed on a serving dish. Pile the chicken mixture on top. 

Cashew and mushroom pilaf

Cashew and mushroom pilaf

Serves 2

Ingredients:
60-100g brown or basmati rice
1 onion, chopped
1 tblsp oil
2-3 garlic cloves, crushed
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne
1/4 tsp salt
1 chopped bell pepper (any colour)
50g cashew nuts (raw)
100g mushrooms, sliced

Method:
Rinse the rice well, then cook in plenty of water, on the stove top or in a rice cooker or steamer until just cooked, slightly al dente if preferred.

Heat the oil in a large frying pan, then add the onions and cook until softened and transparent, and just starting to caramelise, stirring occasionally. Add the crushed garlic and stir in for a minute, then add the spices and salt, and stir quickly to combine.

Chickpea and spinach curry

Chickpea and spinach curry

Serves 3-4

Ingredients:
1-2 tblsp olive oil
1 onion, sliced or chopped
3-4 cloves garlic, crushed
1/2 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp dried ginger
1/4 tsp ground coriander
1/4 tsp chili powder
1/4 tsp salt
1 tsp garam masala (or curry powder)
1 small can (approx 140g) tomato paste or puree
400-500g cooked or canned chickpeas
100-200g fresh (or thawed frozen) spinach
water as needed

Method:
Fry the onion pieces in hot oil in a saucepan until they have become transparent, then add the garlic and stir for a minute or two more. Turn the heat down, then add the spices and salt and stir for about a minute, then add the tomato paste, chickpeas and spinach and stir well to coat. Add the aquafaba (chickpea cooking water), rinsing out the tomato paste can if necessary, or extra water as needed, so as to just cover the chickpeas.

Chickpea and Mushroom Risotto

Serves: 4-5

Ingredients:
1 tblsp olive oil
1 large onion, thinly sliced
4 garlic cloves, minced or crushed
200-250g mushrooms, sliced
200-250g rice
1 tblsp turmeric
80-100ml white wine (optional)
600-800ml vegetarian stock
260-300g cooked chickpeas (or one 400g can)
1 tblsp dried parsley
1/2 tsp salt
1 cup frozen peas (optional)

Method:
Heat the oil in a large frying pan, then cook the onion slices, stirring occasionally, for eight to ten minutes or until they are just starting to turn brown. Add the garlic and stir in, then add the mushroom slices, and cook for another three or four minutes; by this stage the mushrooms should be nicely caramelised.

Add the rice and turmeric and stir well until the rice is completely coated in oil, then add the wine (if used) or about 100ml water, and simmer, stirring lightly, until the liquid has been absorbed.

Gradually add the stock, about 200ml at a time, stirring over a medium heat until it's absorbed; if the pan starts to overflow, transfer some of the mixture to another pan.  Keep adding the stock gradually and stirring until the rice is tender but not too soft. Use extra water, if necessary.

When the rice is at your preferred consistency, add the drained chickpeas and salt and stir in for a couple of minutes; then add the frozen peas, if used, and the parsley, and stir until the peas are just thawed, then serve immediately.

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I was looking for recipes that use chickpeas, and came across one labelled 'Risotto with caramelized onions, mushrooms and chickpeas' on another recipe blog. It sounded good, though it didn't say how many people it would serve, and I made it pretty much as the recipe stated, other than using my favourite brown basmati rice rather than risotto rice. Perhaps that means that it wasn't, technically, a risotto.  But never mind.

I used less stock than the recipe suggested, which surprised me, as I had assumed that brown rice would absorb more liquid. I also added extra garlic, as I usually do, and turmeric because it's a health food and I use it wherever I can. Rather than mixed herbs, I used parsley.

It was good, and I served it with lightly fried courgettes and home-made ketchup, and it made about four or five portions.

Since I freeze chickpeas in can-sized portions, I decided to use a whole portion rather than just a cup, the second time I made this. I also decided to use a large onion and rather more mushrooms than the original recipe listed.

Since I felt it rather lacked colour the first time, I put the frozen peas in as a last-minute addition, and it worked so well that I decided to keep them in.  However, I managed to forget the turmeric, which is why the photos don't look yellow.

The amount I made the first time was about four portions, but with the extra mushrooms, chickpeas and frozen peas, we found that the recipe above is sufficient for five portions; that makes it relatively low-carbohydrate, as we would normally expect about 70-80g rice (1/3 US cup) per person if served with curry.

I always serve separate vegetables with any cooked meal; this is good with courgettes and broad beans, and also with a dash of home-made tomato ketchup. 

Slow cooked pinto bean curry

Serves 8-10

Ingredients:
400-500g dried pinto beans, plus soaking/cooking water

1 tblsp olive oil
2 onions
4-5 garlic cloves
2 bell peppers
1/2 tsp crushed chili flakes
1 tsp cumin seeds
1 tsp turmeric
1 tsp ginger
3 tsp curry powder or garam masala
1/2 tsp salt

1-2 tblsp soft brown sugar
140-180g tomato puree or paste
1 400ml can coconut milk

Method: 

Soak the pinto beans in a large pan overnight, with plenty of water to cover.

Drain well, then fill the pan with water to about 2cm above the beans. Bring to the boil and simmer on a low heat, covered, for about 45 minutes. Turn the heat off but leave the pan covered for another hour or two so that it continues cooking.

Drain the beans (keeping the cooking water if you plan to use it elsewhere) and put the beans in the crockpot.

Now slice or chop the onions, and sauté them in a large frying pan for 5-10 minutes. While they're cooking, chop the peppers into smallish pieces, and peel the garlic cloves. When the onions are soft and starting to caramelise, crush the garlic cloves into the mixture, and add the pepper pieces; stir for a minute or two, then add the cumin seeds and chili flakes and stir again to release the flavour.

Add the other spices, salt and brown sugar, stirring all the time, then add the tomato paste or puree, rinsing the can or packet out, if necessary, with some of the coconut milk.

Stir well, then pour over the beans in the crockpot. Pour the rest of the coconut milk into the pan, and stir well to release anything that's stuck to the bottom of the pan, and then pour that over the mixture in the slow cooker too.

Stir briefly with a large metal spoon to combine; if it seems too dry, add a bit more water, or some of the bean cooking liquid to the coconut milk can and pour over.  Put the lid on, and cook on 'medium' for about six to eight hours, or rather longer on 'low'.

Serve with rice or naan, chopped cucumber, mango chutney and other side dishes as preferred.

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I found the basis for this recipes in Lent 2014 when our family experimented with vegetarian eating. Searching online for bean-based crockpot ideas, I came across something called 'Crock pot coconut curry baked beans.' I was a little dubious, but determined to try a variety of recipes, and I very much like pinto beans.

The only change I made when I first tried it was to substitute dried ginger for the recommended minced fresh ginger, and, as usual, to put in more garlic than suggested. Oh, and full-fat coconut milk. It was delicious! The combination of tomato puree, coconut milk and a little brown sugar make the most amazing sauce, and even my omnivore husband liked it. 

The second time I made it, I added in turmeric, since it's currently considered a super-food, and used garam masala as I didn't have any curry powder. We liked it just as much, but being a bit more picky, I felt that it lacked texture. In addition, I like having at least one or two types of vegetable in a curry, as well as the protein. I had some red peppers that needed to be used up, so I added them, and that made it (in our view) perfect. In the batch I photographed, I happened to have orange peppers so I used those. 

Spices can, of course, be adjusted to taste, and you could use canned pinto beans if you run out of time to soak and pre-boil dried ones. This isn't a particularly hot curry, but if you prefer more of a 'bite', you could add more ginger and/or chili flakes.

Different slow cookers have different settings and I find that the 'low' setting on mine doesn't really cook at all, so I tend to use 'medium'. However, some slow cookers only have two temperature settings. If that's the case, I'd recommend using 'low'. 

Crunchy egg and cabbage flan

Crunchy egg and cabbage flan

Serves 4-5

Ingredients:
Base:
100g breadcrumbs
100g wholewheat flour
100g oats
30g flaxseeds
150g butter or spread, melted

Topping:
3 tblsp olive oil
1 large onion, finely chopped
200-300g cabbage, shredded
200g mushrooms, sliced
salt and pepper
50g butter or spread
4 eggs

Method:
Heat oven to 190C (375F).

Mix the dry ingredients for the base together in a bowl, and stir in the melted fat. Mix to combine, then press into a greased flan dish (pyrex, ceramic or metal), around 25-28cm in diameter. Press down well using the back of a large spoon, or a potato masher, then bake in the hot oven for about 15 minutes. Cool slightly.

To make the filling, soften the onions in the oil in a deep pan over a medium heat, then add the shredded cabbage and stirfry until it is hot but still crunchy. Add the mushrooms, and season with salt and pepper to taste, then place a lid on the pan and keep warm.

Melt the remaining butter or spread in another pan and break the eggs in. Beat with a fork or wire whisk as if making scrambled eggs, then as they form solid curds tip into the vegetable mixture and stir quickly.

Pile into the cooked base, and serve hot, with other cooked vegetables and perhaps some baked potatoes, or cool and then chill, to serve cold with salad.

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I found this recipe in a book I bought, inexpensively, many years ago, called 'Vegetarian Cooking For Children' by Rosamond Richardson. After deciding to become vegetarian during Lent, I was looking for something a bit different from bean curries and lentil chilis, and came across a recipe called 'Elegant egg flan'.

We thought the base - shown prior to cooking in this photo - was excellent, although I decided immediately to increase the amounts; the recipe in the book claimed to serve four, and to fit a 20cm flan dish, but I was not doing any potatoes so I used the amounts as shown here and it worked well.

The original recipe didn't have any onion, but I thought it needed some, so included that; I cooked the onion until it was just starting to go brown, but should have added the cabbage sooner, as it was still really quite crunchy. I was a bit dubious about the egg, but it worked well and made a meal that was decidedly different from anything I had made before, and just as good cold the following day as it was hot, served with some baked tomatoes and roasted carrots, and also some good dollops of home-made tomato ketchup.

Chili non carne

Chili non carne

Serves 6-8

Ingredients:
2 tblsp olive oil
3 medium onions, peeled and chopped
6 cloves garlic, peeled and crushed
2 medium bell peppers, chopped
2 tsp cumin seeds
2 tsp turmeric
1/4 - 1/2 tsp chili powder
300g spinach, fresh or frozen
800g chopped tomatoes (fresh, frozen or canned)
2 courgettes, chopped (optional)
3 tblsp tomato puree or ketchup
100ml water, veggie stock or wine
400g pinto beans, cooked or canned

Method:
Cook the chopped onion in the oil in a large pan, for about five minutes, stirring once or twice, until well-softened. Add the garlic and peppers, and cook, stirring, for a couple more minutes. Stir in the spices, then add all the other ingredients, apart from the beans. Bring to the boil, cover, then simmer gently for about fifteen minutes or until the liquid is reduced.

Add the beans and cook for another 10-15 minutes.

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Although we prefer to have lentils in chili - whether with or without meat - we were entertaining a vegetarian guest who likes beans but not lentils.  I adapted this recipe from one I found online, which had carrots in it, but no spinach. When I made it recently, I had no carrots, to my surprise, so I added spinach instead, and we felt that it was much better.

I use dried beans  -  either pinto beans, or a mixture of pinto and black-eye, and soak half a panful the night before. I then rinse and boil them for an hour or so in the morning, and weigh out roughly 400g when I need them. I freeze the rest in 200g portions for other meals. Using canned beans is simpler, but more expensive. Any kind of beans would work.

The spices can be adjusted to suit tastes - be careful with the chili powder, which can vary enormously in potency. We prefer just a hint of chili, but if you like it strong, add a bit more. The original recipe used oregano, and did not have any turmeric, but I use the latter wherever possible.

We served this over brown rice, with broccoli as an extra vegetable. You could serve yogurt or grated cheese with it, if you eat dairy products.

Sausagemeat and Chicken Pie

Sausagemeat and Chicken Pie

Serves 6-8

Ingredients:
1-2 tblsp olive oil
1 onion, finely chopped
400-500g sausagemeat (US: 1lb)
grated zest of a lemon
90-100g fresh breadcrumbs (US: 3-4 ounces)
85-100g chopped dried apricots (US: 3-4 ounces)
50-75g canned or pacakaged chestnuts (US: 2-3 ounces)
100g fresh or frozen cranberries (US: 4 ounces)
1 tsp dried thyme
500g boneless skinless chicken breasts (US: 1lb), 
      OR 300g leftover turkey breast (US: 3/4 lb)

500g pack of ready-made shortcrust pastry (US: 1lb)
      OR home-made pastry using 350g flour
beaten egg to glaze

Note that you will need a deep round cake tin for this pie, with diameter 20-21cm (8 inches) and a removable base, ideally a spring-form tin.

Method:
If not using ready-made pastry, prepare your pastry and leave it to rest for at least fifteen minutes or so. 

Heat your oven to 190C (375F).

Fry the onion gently in a tablespoon of oil until soft. Cool slightly, then put the onion pieces into a bowl with the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts, cranberries and thyme. Mix it roughly, using a large spoon (or your hands). You can season with a little pepper and salt if you wish. 

If using raw chicken breast, cut each of them lengthwise into two or three then pieces. Heat the rest of the oil, and fry the chicken quickly, turning, for about five minutes until lightly browned on the outside.

Roll out about two-thirds of the pastry on a floured surface making a large circle, and use it to line the deep cake tin. You should not have to grease it unless it is old and likely to stick. 

Press about half of the sausagemeat mixture into the tin, and spread it out roughly so it's level. Then add the chicken or turkey pieces in a layer on top, and cover this with the rest of the sausagemeat. Press it down lightly.

Roll out the rest of the pastry to fit the top. Brush the edges with the beaten egg, and cover the pie with the pastry lid. Pinch the edges to seal. Brush the top of the pie liberally with the egg, then if you wish, roll out the trimmings to make patterns or shapes appropriate to the season or celebration. 

Bake for about  50-60 minutes, then leave in the tin for 15 mins before placing on a large plate and carefully removing the cake tin side. Cut carefully into wedges.


Delicious served hot with a variety of vegetables, and perhaps some baked potatoes, or cold with a large salad. 

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We were introduced to this kind of raised meat pie by a friend some years ago. She told me that it was based on a BBC recipe known as Christmas pie - and, indeed, the recipe above is still quite similar to the original, although we realised that the quantities of ingredients are quite flexible and can be adjusted to suit what you happen to have available.

We usually get too much sausagemeat at Christmas, and keep one 450g pack in the freezer for a suitable occasion; I also freeze some cranberries and chestnuts. If you don't happen to like chestnuts, apricots or cranberries, just leave them out and use rather more of ingredients you do like.

For the first few times I made this, I used packaged short-crust pastry, and it worked well. However, I decided to risk my own pastry when I made it recently; I used 3/4 white flour and 1/4 wholemeal flour, to make it a little more nutritious, and it worked extremely well. This photo shows how it looked before I rolled out the lid.

Do take note of the instruction to cool the pie in the tin for at least fifteen minutes. So allow yourself time for this - it's very important. I neglected it once, trying to serve the pie about five minutes after it came out of the oven, and the pastry sides sagged, making the whole thing collapse. It tasted all right but looked a terrible mess. The pastry really does need time to firm up - and if it's a bit longer than 15 minutes, that's fine.

Make sure, too, that when you pinch the edges of the lid, you don't make them stick out over the edge of the tin. This is a mistake I have made at least twice. You can probably see it in this photo of my most recent effort.

It looked good... but even with a springform tin at its widest, the side piece could not be lifted over the top of the pie without breaking it. In the end, we had to sit the base on a mug and slide the side downwards, then carefully move the cake on the base to a plate for serving.

We find that there is sufficient carbohydrate in the pastry and the breadcrumbs that we just serve a variety of vegetables with it to make a filling meal for about six to eight people; however if you have hungry teenagers, you might like to bake some potatoes to go with it.

This recipe is dairy-free so long as you use dairy-free spread in your pastry. 

Keema

Keema

Makes about 6-8 servings

Ingredients:
1-2 tablespoons olive oil
2 medium onions, finely chopped
6-8 cloves garlic, crushed
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons ground ginger
2 teaspoons cumin seeds
1 teaspoon cinnamon
1/2 - 1 teaspoon chili powder
1/2 - 1 teaspoon salt
750-800g minced beef (US: about a pound and three-quarters)
800g canned or frozen tomatoes (US: about 28 ounces)
140-150g tomato puree (US: about half a cup)
300ml stock or water (or leftover wine)

Optional:
100g red lentils, rinsed
200g chickpeas, cooked; or frozen peas


Method
Cook the onions and garlic in a large saucepan in the olive oil until well softened. Add all the spices, and stir for about a minute, then add the mince and continue cooking and stirring, mixing into the onions, until it starts to brown.

If using lentils, stir them in at this stage.

Add the rest of the ingredients and keep stirring until it reaches the boil. 

At this stage you can transfer it to a crockpot and simmer for 4-6 hours on 'medium'; alternatively, cover and simmer gently for about an hour, stirring occasionally to ensure that it does not burn.

Adjust seasonings if necessary, and serve over rice or baked potatoes, with a large salad or cooked vegetables.

Chickpeas or frozen peas can be added towards the end of the cooking, for authenticity.

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Keema is a traditional South Asian dish made of mince, often with added potatoes or peas. There are a variety of different ways of seasoning this, so feel free to adjust the spices according to taste. My original recipe only used garam masala, ginger and cumin; I make it a policy to add turmeric to anything like this, due to its health properties, and when I tasted it during cooking, I felt it lacked much 'kick', so I added the chili powder. Some chili powder is much stronger than other forms, so be careful with this.

There still seemed to be something missing, so I added some cinnamon, and it felt just right. However, different people like different spice combinations, so it's worth experimenting. Equally, if you can't stand one of the spices listed, or don't have it in your cupboard, you can leave it out.

Some recipes for keema include 200g yogurt, stirred in at the end; this will add a bit of taste, but obviously makes it unsuitable for dairy-free eaters.

Spanokopitta (spinach and cheese pie)

Spanokopitta
Makes about 6-8 servings

Ingredients:
1 pack frozen puff pastry (500g), thawed
OR
about 14 sheets filo pastry

filling:
1 large onion (or two small)
2-3 tblsp olive oil
400-450g feta cheese (US: about one pound)
100-150g cheddar or other hard cheese (US: 4 ounces)
4 eggs
400-450g frozen spinach (US: about one pound)
1/2 tsp ground nutmeg
pinch of black pepper
extra egg or milk for glazing (optional)

Method:
Initial preparation: make sure that the pastry is thawed - preferably overnight in the fridge. Defrost the spinach, over a colander or large sieve, so that the liquid drains away. Chop the onion finely. Grease or line a flat swiss-roll type baking tin around 20x30cm size (US: 9x12 inches).

When you are ready to make the spanokopitta, heat the oven to 190C (US: 375F)

Gently fry the onion pieces in the olive oil over a medium heat, stirring, until they are softened and translucent. Allow to cool slightly, while you grate the hard cheese, and beat the eggs lightly.

Place the feta cheese in a large bowl, and use a fork to break it up roughly. Stir in the grated cheese and eggs, and mix well.

Press the spinach down in the sieve so that most of the remaining liquid drains out, then add it to the cheese mixture with the onions, nutmeg, and a little pepper. Mix again to combine.

Roll the puff pastry to a large rectangle, or two smaller ones, on a well-floured working surface, turning frequently. Roll it as thin as possible without breaking it, until it is a little more than twice the size of the prepared tin (or, if using filo pastry, place the sheets along the tin so that they overlap and form a large rectangle (or two smaller ones).

Spoon the cheese and spinach mixture evenly into the pastry base (or bases), leaving a gap of about 2cm around each edge. Take a little water, and dampen the edges, then fold the sides in, pushing the ends together, to form a parcel.

If you want to glaze the spanokopitta, use a pastry brush to cover it with milk or lightly beaten egg. Bake for about 40-45 minutes until golden brown and well risen.

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Spanokopitta is a traditional Greek or Cypriot pastry, readily available in bite-sized or single portion pies, ready-made. I prefer to make my own, which has a higher proportion of filling, and is ideal for a meal when entertaining vegetarians who are happy to eat dairy products and eggs. You can make your own puff pastry if you prefer, but I find it too much effort! Puff pastry works well so long as you can roll it thinly enough, although filo pastry is more traditional and does not need rolling!

The ingredient amounts are approximate, and can easily be adjusted to taste. If you want to make just one pie, to serve 3-4 people, it's easy to halve the ingredients; if you have a 500g block of pastry, thaw it just enough to be able to cut it in half then return the unwanted section to the freezer.

You should not need to add any salt, as feta cheese is quite salty already. But you could use different herbs or spices to vary the flavours. If you prefer to use fresh spinach, you would need about 800g (US: one and a half pounds) which should be prepared and lightly steamed before using.

Serve spanokopitta with cooked vegetables or a big green salad. Any leftovers can be refrigerated and eaten cold.

Slightly Spicy Chicken (crockpot)

Crockpot spicy chicken
Makes about 8-10 servings

Ingredients:
2 onions, skinned and chopped
about 1.8kg boneless, skinless chicken thighs (US: 3 pounds)
400g chopped tomatoesor 400g can (US: 14 ounces)
6-8 cloves garlic, peeled and crushed
1 tsp dried ginger
1 tsp ground coriander
1/4 tsp cayenne
2 tsp garam masala
1 tsp turmeric
300g mushrooms, chopped (US: 3/4 pound)
100g dried apricots, quartered (US: 1/4 pound)

Method:
Put the chopped onions at the bottom of the crockpot, and place the chicken thighs on top (if frozen they must be thawed first). Add the tomatoes, then the garlic and spices. Stir slightly to mix, and ensure the chicken is coated. If you like plenty of sauce, you can add more tomatoes, or some water, or leftover wine, but more juices are made during the cooking.

Switch the crockpot on HIGH; cook for about two hours, then remove the lid, and stir in the mushrooms and apricots. Turn the chicken pieces around in the sauce to make sure everything is mixed, and replace the lid. Turn to LOW, and cook for another 6-8 hours. If you're in a hurry, you can cook for less time on MEDIUM, but long low cooking leaves the chicken perfectly shredded and tender.

Serve with rice, pittas or potatoes, salad or vegetables, and top with yogurt and/or raisins if desired.

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When we first bought our slow-cooker, I was searching for crockpot curry recipes, and came across the excellent 'Year of Slow Cooking' blog, which has a recipe called 'Crockpot Indian Chicken recipe'. I wanted to make double their quantities immediately, since my slow-cooker is a large one, and I didn't like the idea of using chicken that was still frozen. Nor did I want yogurt as part of the recipe, since one of my sons is dairy-free, and I thought it would freeze better without. Oh, and I always put in way more garlic than any recipe says.

So that was my first adaptation. Then it seemed rather lacking in texture, so I added the apricots; since we had some mushrooms in the fridge, I added those too. I liked it a lot better that way. I adjusted the spices to suit our tastes, and then put in some turmeric too, since it's apparently one of the best spices around, and cures all kinds of health problems. And although the first time I used two cans of tomatoes, doubling the original, it made so much juice that I just used one. Actually I don't use canned tomatoes any more; I skin and chop inexpensive fresh ones and freeze them in 400g size portions to use instead, but the effect is much the same.

And since the spiciness is actually very mild - you could add more ginger and cayenne to make it hotter if you wanted - it's become known in our family as 'slightly spicy chicken'.

Chicken Curry for the Crockpot

Slow cooked chicken curry

Makes about 8-12 servings depending on appetite:

Ingredients:
1.2 - 1.5 kg boneless, skinless chicken thighs (US: 2 1/2-3 pounds)
150-175g cooked or canned chickpeas (US: 1 cup), optional
3 medium onions
6 large garlic cloves
400-450g mushrooms (US: 1 pound)
2 tblsp olive oil
seeds from 3 opened cardamom pods
1 tblsp cumin seeds
small stick of cinnamon
1 tsp ground ginger
1-2 tsp turmeric
1 tsp cayenne pepper OR chilli powder (or more, if you want it hotter)
1 tblsp garam masala
1 sachet coconut cream or about 100-125ml coconut milk or yogurt (US: 1/2 cup)

Note: you will need a medium or large crockpot or slow cooker for this recipe. If you only have a small one, you will need to halve the amounts of the ingredients.

Method:
In a large saucepan or frying pan, heat the oil gently, then brown the chicken pieces, a few at a time, turning so that all sides brown - they won't be cooked through, just lightly browned. Remove with a slotted spoon when done, and place in the crockpot, then continue with more pieces.

While the chicken is cooking, peel and finely chop the onions; peel and mince the garlic; wash and slice the mushrooms.

When all the chicken is in the crockpot, add a little more oil if needed. Put the cardamom and cumin seeds in the pan with the cinnamon stick; cook, stirring, for about a minute. Add the chopped onions, mushrooms and garlic, and fry, stirring, until the onions are golden. Add the rest of the spices and chickpeas if used, cook for about 15 seconds, then stir in the coconut cream or yogurt.

Mix thoroughly, turn off the heat, and pour the mixture over the chicken pieces in the crockpot. It looks as if it will be quite dry, but actually creates quite a bit of liquid as it cooks.

I cook for about an hour on HIGH, to ensure the chicken is thoroughly cooked, and then about six to eight hours on LOW. But cooking times depend on your crockpot, and are flexible.

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This recipe is based on the 'Authentic chicken curry' recipe at the Cooks.com site. The first time I made it, I followed their directions fairly closely (other than using chicken pieces instead of a whole chicken, olive oil instead of corn oil, and more garlic than the recipe suggested).

I thought the initial recommendation of blending the yogurt, garlic and onions in a liquidiser was messy and didn't really work well. We liked the resultant curry, but thought the cloves gave too strong a flavour which didn't quite work for our British tastebuds. We also thought the spices could have been stronger, and the whole was too meaty. Using some chick-peas gives more of a balance.

So the second time I made the recipe as above, other than forgetting the mushrooms, and it worked well. It would have been better still with the mushrooms!

We serve it with pitta bread or naan, mango chutney, chopped tomatoes and cucumbers, with raisins, sunflower seeds and dessicated coconut to sprinkle over.

Vietnamese coconut chicken for the crockpot

To serve about 6-8:

2 tblsp olive oil
2 medium onions, finely chopped
4-5 garlic cloves, crushed or minced
about 1kg boneless, skinless chicken thighs
2 tsp turmeric
1 tsp ground ginger
1 tsp cumin seeds
2 small thin green chillies, finely chopped
100g creamed coconut
500ml water
salt and pepper

Method:
Stir-fry the onions, garlic and chicken pieces in the oil for about five minutes or until the onions is softened, and the chicken starting to change colour. Put in the slow-cooker pot (crockpot). Next, put all the spices and the chillies in the same pan, with the coconut and water. Heat, stirring gently, until the coconut has dissolved, the pour over the chicken. Season with a little salt and pepper.

Cover, then cook for about three hours on High, or 6 hours on Low, stirring about half-way through, as the chicken thighs break up into smaller pieces.

Serve with rice or naan, thick yogurt, cashews, chopped cucumber, raisins, etc.

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This recipe was adapted from the excellent book 'Slow Cooking Curries and Spicy Dishes ' by Carolyn Humphries). Although the recipe claims to be sufficient for a 6.5 litre crockpot (which mine is) I felt the quantities were on the small side; for this recipe I have doubled the amount of chicken, and increased one or two other ingredients. It would be fine for a smaller crockpot; however, next time I make this, I will double everything, using 2kg chicken.

This would probably work in a conventional oven, cooked on low heat for about two or three hours, or even on the stove-top, although chicken thighs tend to be much more tender when cooked in a slow-cooker.

The original recipes uses a stalk of lemongrass, something I am unable to find, and fresh coriander which I don't like - so I left both out. It also uses cream, but I always prefer to use Greek yogurt.

The aroma while cooking is incredible!

Lemon chicken with carrots

serves 12-14 people

3kg skinless, boneless chicken thighs
4 large onions, chopped
500g carrots, chopped
500ml lemon juice
250ml tomato ketchup
200g soft brown sugar
250ml water
1 tsp salt
1/2 tsp pepper

If using a crockpot (slow-cooker), you'll need one with at least 6.5 litres capacity. Place the onions and carrots at the bottom, then place the chicken thighs over them. Mix the lemon juice, ketchup, sugar and water in a bowl, then pour over. Season. Cook for about two hours on high, then reduce to medium or low, and simmer for around 7-8 hours.

Alternatively, you could brown the onions and chicken pieces in a large saucepan first, then add the rest of the ingredients. Either simmer, covered, for about 2-3 hours, or place in a large ovenproof casserole dish in a low oven and cook for at least three hours. Exact times depend on the oven; you could reduce the time by dividing into two or three smaller dishes.

Any leftovers will freeze and re-heat very well.

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I searched for crockpot recipes online, having recently bought the Morphy Richards 6.5 litre slow cooker. One of the ones that sounded appealing was Crockpot Lemon Chicken with Carrots at the busycooks.about.com site.

Unfortunately, the quantities given were far too small for our slow cooker - it has to be at least half full, preferably more. Moreover, frozen lemonade concentrate is one of those American things that I've never seen anywhere else. However, since lemonade in American is simply lemon juice and sugar in water, I thought I might as well use freshly squeezed lemon juice, since lemons are widely available and inexpensive in Cyprus. Not having a sweet tooth, I didn't add any extra sugar to compensate.

Nor do I know how baby carrots differ from regular carrots, if at all. It took quite some time to peel and chop 500g carrots, but seemed to work.

Finally, since I don't like the feel of cornflour-thickened sauces, I left that part out of the recipe entirely. And rather than multiplying everything by three (assuming the original served four people), I looked at what felt right. This did rather fill the crockpot more than I had expected, but it didn't boil over. When it was cooked the chicken was beautifully tender, and it was more than sufficient for the eleven people sitting around our table that evening, with about three portions left at the end, which I froze.

Stove-top barbecue chicken

Serves 4
1 tsp vegetable oil
1 finely chopped onion
1/3 cup tomato ketchup
1/3 cup water
4 tsp vinegar
4 tsp dark soft brown sugar
1.5 tsp worcestershire sauce (optional)
.5 tsp chili powder
600g skinned chicken or turkey pieces

Method:
Heat the oil in a large non-stick pan, and cook the onion until soft. Stir in all the other ingredients except the chicken and bring to the boil. Add the chicken, spoon the sauce over. Bring to the boil again then reduce the heat; cover and simmer for 30 minutes. Turn the meat, to coat in the sauce, then simmer for 20-30 minutes more.

Alternatively, if you have a slow cooker, you can leave out the oil; double the ingredients and place the onions and chicken on the bottom of the crockpot (make sure the chicken is fully thawed if it was frozen) then mix the other ingredients together and spoon over. Cook for an hour on 'high' and then simmer on 'medium' for 6-8 hours. This works well with boneless, skinless chicken thighs which become very tender when cooked in the crockpot.

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I'm not entirely sure why this is called 'barbecue' chicken, since it's not cooked anywhere near a barbecue. Maybe the sauce tastes somewhat like some barbecue sauces (nicer, though, as there are no artificial taste-enhancers). It's a simple meal to make in a short time, and tastes good. Worcestershire sauce unfortunately has some additives that may be migraine triggers, but if this is not a problem, add it to taste.

We usually serve this with baked jacket potatoes or potato wedges, but it would probably go equally well with rice or pasta, or even bread. Broccoli and sweetcorn go particularly well with this, but you could serve any vegetables or salad.

Chinese savoury beef

Serves 4

1 tblsp oil
500g beef, cubed
1 onion, chopped
1 clove garlic, crushed
1/2 tsp ginger
1/4 cup soy sauce
1 tblsp brown sugar
pinch of black pepper
2 1/2 cups water

Method:
Quick-fry beef in oil until brown, then add and quickly fry the onion, and garlic. Add the rest of the ingredients, and bring to the boil. Reduce heat, cover, and simmer for about 3 hours, adding extra water if needed. Serve over rice.

If you have a crockpot/slow-cooker, just put all the ingedients inside (doubling or tripling if necessary, so the crockpot is at least half full), then cook on High for a couple of hours, followed by 8-10 hours on low (or 5-6 on high if you don't have all day).
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If you have a bit of leftover wine in the fridge, you can add it with the water. You can also add in some sliced red or green bell pepper with the onion, if you wish. The amounts used are approximate - and I usually leave out the black pepper. Do remember to check the pan frequently while it's cooking, and top up with extra water when needed. It can cook for more than three hours if you wish.

We eat this with brown basmati rice, and stir-fried vegetables. If there's a vegetarian in the house, I serve something else oriental that can be eaten with the rice and vegetables.

Teriyaki chicken

(serves 3-4)

500g/1lb chicken breast or fillet
1/4 cup soy sauce
1/8 cup brown sugar
1 tblsp lemon juice
2 tsp olive oil
1-2 garlic cloves, minced
1 tsp ground ginger

Mix all sauce ingredients to make marinade. About 6 hours before cooking, coat the chicken (cut into appropriate sized pieces) with the marinade and refrigerate, turning and re-coating occasionally. Half an hour before cooking, remove from the fridge. Bake, covered, for about 30 minutes in a hottish (350C/Gas 6) oven, then uncover and cook for a further 15-20 minutes.

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This is a Westernised version of a Japanese recipe. Teriyaki refers to a sweet, soy-based sauce which looks shiny when it's cooked. Turkey breast can be used in place of chicken, if wished.

I tend to add a little water during the final cooking, which probably makes it even less authentic, but I like a little sauce remaining - sometimes it can all get absorbed into the meat. We usually serve with baked jacket potatoes or potato wedges, and a couple of veggies, although it should probably be served with rice and a variety of other Japanese food.

French stew

(serves 4)

750g stewing steak, chopped
150ml stock or water and marmite
1 large peeled, sliced carrot
1 cup french beans (optional)
1 onion, chopped
1 can chopped tomatoes
1 cup water or wine
2 tblsp vinegar
2 tsp brown sugar
1 tsp salt
pinch pepper
1 tsp mixed dried herbs

Method:
Mix all ingredients in a suitable-sized ovenproof dish with a lid. Bake in a slow oven (140C) for 4-6 hours, adding extra water if needed. Alternatively cook in a slow-cooker/crockpot for 8-10 hours on low. Excellent served with baked jacket potatoes and more veggies. Freezes well.

This can also be done in a slow-cooker (crockpot), doubling or trebling ingredients if necessary so the crockpot is at least half full. Place the carrots and onions at the bottom and the stewing steak on top, then the rest of the ingredients poured over. Cook for about an hour on high, then simmer on low all day. Even the cheapest stewing steak becomes tender with this method.

Vegetable and Nut Cobbler

Vegetable nut cobbler
Serves 3-4

Ingredients:
1 tblsp olive oil
1 small cauliflower in florets
2 medium onions, chopped
2 large carrots, sliced
180g green beans, sliced
1 tblsp curry powder
1 tblsp turmeric
200ml milk or almond milk

100g grated cheese (cow or goat)

For scone topping:
225g flour (can be half wholewheat)
3 tsp baking powder
100g butter or spread
120ml milk or almond milk
50g chopped walnuts
extra flour for rolling

Method:

Cook the vegetables in the oil, stirring, for about ten to fifteen minutes, until the onions are softened. minutes. Stir in the spices and milk. Put in a covered casserole and bake for 15-20 minutes at 200C.

Meanwhile mix the flour with the baking powder, rub in the fat, and add the nuts. Stir in the milk and mix to a soft dough. Leave to rest in the fridge for about 10 minutes. It will be very soft and sticky, so use liberal amounts of extra flour, and roll on a work surface to about 1cm thick. Cut into 12-15 rounds.

Remove the casserole from the oven, sprinkle the cheese over the vegetables, then place the scone rounds on top, overlapping as shown. Brush with milk (or keep some of the cheese to sprinkle on top). Return to the oven for a further 15 minutes, then lower heat to 180C and continue cooking until the scones are golden brown.

We like to serve this with roasted garlic tomatoes and braised red cabbage. For hungry teens, you could bake some potatoes too. 

Stifado

(Serves 2-3)

500g (1lb) stewing beef, in chunks
2 large onions, roughly chopped
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp vinegar
300g (10 oz) can or pack chopped tomatoes or puree
1 tsp cinnamon
wine and/or water
salt and pepper

Fry the meat and onions gently in the oil until the meat is sealed and the onions are soft. Add the garlic and vinegar; boil well for about a minute. Add the tomatoes, seasonings, and enough wine or water to cover the meat. Cover and cook the stifado very gently for about three hours, adding extra liquid as necessary.

This can also be made in a crockpot (slow cooker), though you may need to double or treble the ingredients, depending on the size, so that it is at least half full. No need to do the initial frying, unless you wish to; I just put the onions at the bottom of the crockpot, the stewing steak on top, and then the rest of the ingredients. I cooked on high for about two hours, then reduced to low and simmered for around eight hours more, and it turned out very well. But the cooking times do depend, somewhat, on the slow cooker.

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This is a very easy version of a traditional dish served locally in Cyprus. It's more correct to use tiny onions for stifado: frying them at the start, removing them, and adding them back towards the end, but we prefer it with regular chopped onions and it's simpler this way. It's best to have reasonably lean stewing beef, but any type will do; the long, slow cooking ensures it should be very tender. If you're in doubt, cook for even longer.

If we happen to have some wine leftover in the fridge I pour it in, and then top up with water. Otherwise I just use water, and the taste isn't much different. If you like garlic, you can add more than one clove, but it's a bit bland if you leave it out altogether.

We like to serve stifado with baked jacket potatoes and some veggies such as broccoli and peas, but it can be eaten with bread, pittas, rice, potato wedges, even pasta. It's an excellent dish to serve when guests are expected, since the time schedule is approximate; if they're late, it's all the better.

If there is any left over it freezes well, and the meat is even more tender after thawing and reheating.