Delicious UK - (02)February 2020

98 deliciousmagazine.co.uk

your health.

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MONTH

A mightytrioof

energy-boosting

salads

Lambwithwhitebeans,

tomatoandjalapeños

SERVES4.HANDS-ONTIME 15 MIN,

SLOW COOKER TIME 8 HOURS

Thishasa coupleofthe

thingsyouwantfroma good

recipe:itrequireslittleeffort

onyourpartandthereare

relativelyfewingredients.

Thelambandbeansare

slow-cookedina richtomato

sauceflavouredwithpickled

jalapeños,whichadda spicy

heatandcleantanginess.

Ajaroftheseisa greatthing

tohavelurkingin the back

of the fridge.

MAKE

AHEAD

Cool,coverandchillany

leftoversforupto3 days.

Reheatgentlywithanextra

splash of water if it’s looking dry.

• 750gleanlamb (we used lamb
  legsteaks)


• 1 onion,finelychopped


• 4 garliccloves,finelychopped


• 400gtinchoppedtomatoes


• 2 tbsppickledjalapeños,
  plus1 tbspbrinefromthejar


• Handfulfinelychopped fresh
  flatleafparsley


• 2 tspgroundcumin


• 400gtincannellinibeans, drained
  andwellrinsed


• 1 tbsp extra-virgin olive oil

1 Heattheslowcookertolow.

Trimoffanyexcessfatfromthe

lambanddiscard.Cutthemeat

intolargebite-sizepieces,then

putintothebowloftheslowcooker.

Scatterintheonionandgarlic.

2 Ina bowl,combinethetomatoes,

jalapeñosandbrine,parsley,cumin

andbeans,thenseasongenerously

with salt and pepper. Tip the lot

intotheslowcooker,thendrizzle

withtheoliveoil. Cover and cook

for8 hours.

3 Giveeverythinga goodstir,

makingsureyouscrapedown

thesidesofthebowl,then

transfertoa servingdish.

PERSERVING432kcals,18.9gfat

(7gsaturated),44.7gprotein,

17.4gcarbs(6.2g sugars), 2g salt,

6.8g fibre

Indianspicedroot

vegetables

SERVES4.HANDS-ONTIME20 MIN, SLOW

COOKER TIME 4 HOURS

Ratherlikeanexoticbubble

andsqueakbutstartingwith

rawvegetablesandgivingthem

anIndiantwist.There’snoneed

towaituntilyouhaveleftovers

froma roastdinnertogive

thisa try.Aswellasbeing

a comfortingsupper,itmakesan

awesomebrunch,toppedwith

your favourite style of egg.

MAKE

AHEAD

Cool,coverandchillany

leftoversforupto3 days.

Reheatgentlywithanextra

splash of water if it’s looking dry.

• 1 tbspoliveoil


• 1 redonion,thinlysliced


• 2 garliccloves,finelychopped


• 2cmpiecefresh ginger, finely
  chopped


• 1 tspgroundcumin


• ½tspchilliflakes


• 150mlchickenorvegetablestock


• 4 smallwaxypotatoes,halved


• 200gpumpkin,skin on, cut into
  2-3cmwedges


• 2 smallparsnips, peeled and
  quartered
  
  
  • 4 mediumfree-rangeeggs,
    cookedfor9 minutesinboiling
    wateruntiljusthard-boiled
  
  
  • Handfulfreshmintleaves
  
  
  • Handfulfresh flatleaf parsley
    leaves
  
  
  • Lime wedges to serve
  
  
  
  

1 Heattheslowcookertohigh.Heat

theoliveoilina fryingpanovera

highheat.Addtheonion,garlicand

gingerandstir-fryfor2-3minutes

untilaromatic.Stirinthecuminand

chilliandseasongenerouslywith

saltandpepper.Stirinthestock,

thenremovefromtheheat.

2 Tumblethepotatoes,pumpkin

andparsnipsintotheslowcooker.

3 Pourthestockmixtureoverthe

vegetables,thencoverandcook

for3 hours.Giveeverythinga stir

• begentlesoyoudon’tbreakupthe
  vegetablestoomuch,thencover
  andcookfora further1 houruntil
  thevegetablesaretender.Taste
  andadjusttheseasoning,adding
  moresaltorpepperif youlike.
  4 Transfertoa servingplatter.Peel
  androughlychopthehard-boiled
  eggs,thenscatterthemoverthe
  vegetablesalongwiththeherb
  leaves.Servewith lime wedges
  ontheside.
  PERSERVING248kcals,9.4gfat
  (2.2gsaturated),12.9gprotein,
  24.5gcarbs(6.7gsugars),
  0.5g salt, 6.1g fibre

DON’THAVE

ASLOWCOOKER?

Youcancooktheserecipesina

casseroleintheovenona lowheat,

butyou’llneedtoadda littlemore

liquidasthere’smoreevaporation

whenyouoven-cook.Checkandstir

halfwaythroughcookingtomake

surethedishisn’tdryingout.If

you’reunsureofoventemperatures

andcookingtimes,visit

deliciousmagazine.co.ukfora

comparablerecipe(thelamb,for

example,wouldneedtobecooked

at140°C/120°Cfan/gas 1

forabout3 hoursoruntiltender).

NOTE:theserecipeshavebeen

tested only in a slow cooker.