Easy Chicken Noodle Soup

Easy Chicken Noodle Soup // Amy Elizabeth

Apparently it is scientifically proven that soup will make you feel better when you’re ill. And none more so than chicken noodle soup, in my opinion. This soup is surprisingly simple to make, even if you’re a little under the weather, and the combination of comforting noodles, hot broth and a little spicy kick at the end is sure to cure what ails you. I’m not usually a big soup eater – I don’t find it really fills me up, so I get hungry almost straight away – but sometimes it’s exactly what you’re craving, especially when it’s so miserable out.

Easy Chicken Noodle Soup // Amy Elizabeth

This soup is totally adaptable, too. Use up some of your favourite vegetables by throwing them in the mix, or swap out the rice vermicelli noodles for more substantial egg ones. You could even use small pasta shapes in place of the noodles (but don’t you dare think about leaving out the carbs altogether). Skip the chilli flakes when you’re making the stock for a mellower flavour, or garnish with fresh chillies or hot sauce if you like it fiery.  Want to make this even easier? Use the meat and bones from one of those supermarket rotisserie chickens to make your stock and soup. All that said, you must eat this under a blanket whilst wearing pyjamas and, preferably, with your favourite trashy TV show playing. There’s no negotiating on that part, sorry. 

Spicy Slow Cooker Chicken Noodle Soup
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For the broth
  1. bones of one whole roast chicken
  2. 1 large onion, peeled and chopped in half
  3. 1 large carrot, chopped into 2-3 pieces
  4. 2-3 garlic cloves, peeled and slightly smashed
  5. 1-2 tsp. dried thyme
  6. 1-2 tsp. chilli flakes
  7. salt and pepper
  8. 2 litres of water (or enough to cover the contents above)
For the soup
  1. shredded meat from 1 whole roast chicken
  2. 2 carrots, diced
  3. handful on mangetout, sliced
  4. 4 nests of rice vermicelli noodles
  5. fresh parsley, finely chopped (optional)
  1. Pop all of the ingredients for the broth into the slow cooker, making sure the contents are covered by the water (add more if not) and cook for 5 hours on high or 10 hours on low.
  2. Strain into a large bowl and rest in the fridge overnight.
  3. Remove as much of the fat from the top of the broth as possible (it should be solid after the night in the fridge).
  4. Pour the broth into a large saucepan and bring to a simmer. Add the leek and carrot and cook until just going tender.
  5. Add the rice noodles and the chicken, cooking for a further 2-3 minutes until the noodles have softened and the chicken is warmed through.
  6. Ladle into bowls and garnish with parsley, if using. Slurp noisily when eating.
  1. The finished soup can be frozen in individual portions and reheated when needed, either in a saucepan or by blasting in the microwave in one minute intervals until piping hot.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Amy Elizabeth http://amyliz.co.uk/

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Raspberry & White Chocolate Banana Bread

Raspberry & White Chocolate Banana Bread // Amy Elizabeth

It’s basically the law that if you see bananas starting to brown on your kitchen counter, they must make their way into a banana bread. Which is why I always keep baking supplies on hand, for just such an emergency. There is always unsalted butter in the fridge, flour and sugar in the cupboard and, thankfully, a plethora of cookbooks to choose from when just such a situation arises. It is one of my favourite things about my kitchen, really, that deliciousness can be coaxed from it at the drop of a hat. I get a bit feverish if I am running low on flour, so if anything I’m over-prepared. Paul is on board because it fits with his ideas about preparing for a zombie apocalypse. Either way, this banana bread was whipped up with nary an hour to spare with friends on their way round and the dregs of browning bananas, frozen raspberries and leftover chunks of white chocolate from making freezer cookies.

Raspberry & White Chocolate Banana Bread // Amy Elizabeth

Obviously, I would recommend that you make this bread faithful to the recipe, as it proved a rather lovely breakfast the next day, but really, banana bread is very forgiving and will take anything you’ve got lurking in the cupboards – so I want to encourage you to experiment. Dark chocolate and a splash or rum or bourbon would be delightful. As would chunks of fudge or swirls of salted caramel, or the addition of some browned butter. Blueberries are the natural bestie of banana, whilst some carrot and sultanas would make a nice carrot-cake-banana-bread crossover. Do what you feel, my friends. 

Raspberry & White Chocolate Banana Bread // Amy Elizabeth

Raspberry & White Chocolate Banana Bread
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  1. 250g plain flour
  2. 3 tsp. baking powder
  3. ½ tsp. salt
  4. 115g unsalted butter, softened
  5. 125g golden caster sugar
  6. 2 large eggs
  7. 3 bananas, mashed
  8. 100g frozen raspberries
  9. 100g white chocolate, cut into chunks (plus extra for decorating, if required)
  1. Preheat the oven to 180C and prepare a loaf tin by greasing with butter.
  2. Sift together the flour, salt and baking powder and set aside.
  3. Using an electric mixer (if you have one - it can be done by hand but it's a lot more work!) cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well between, before scraping down the sides and mixing in the banana.
  5. With the mixer on low, add the flour mixture and stir until just incorporated. Fold in the raspberries and white chocolate.
  6. Pour into the prepared tin and bake for 55 minutes - 1 hour, until a skewer inserted at the thickest part comes out clean.
  7. Leave to cool and decorate, if required, by melting some white chocolate in 30 second blasts in the microwave until smooth, and using the tines of a fork to flick the melted chocolate over the top of your loaf until you get the desired effect. Serve in thick slices.
Adapted from Joy the Baker
Adapted from Joy the Baker
Amy Elizabeth http://amyliz.co.uk/

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Kimchi & Prawn Egg Fried Rice

Kimchi & Prawn Egg Fried Rice // Amy Elizabeth

After reading Rachel’s post on Asian ingredients, I was inspired to raid my local Asian supermarket on Friday night. And by raid, I mean spend an obscene amount of money on kimchi and kewpie mayonnaise. So, I would argue that this isn’t so much a recipe as the result of me throwing a bunch of new ingredients into a pan and hoping for the best. Which sometimes is how the greatest dinners come together (and, in this case, a couple of leftover lunches, too).

There is nothing authentic about this dish, but it was filling and heart-warming, and slightly sour from the kimchi and slightly spicy from the sriracha, and colourful and basically everything I wanted to eat right at that moment, so maybe it is also the thing that you want to eat right at *this* moment, too, and I couldn’t not share it. 

As with all food of this nature, you can make it your own by mixing up the vegetables and protein (some peppers and pork might work nicely!) or, instead of scrambling the egg into the dish, you could serve one fried or poached on the top. Just do what you feel, spice it up nicely and eat it in big forkfuls from a bowl whilst reading a book or watching a trashy TV show. Live your best life, is what I’m saying. 

P.S. For Leeds pals, I bought my kimchi and gochujang (and a whole host of other fun ingredients) at Taste the Orient on Vicar Lane, which has been my go-to for Asian ingredients for a while now. I also picked up some gyoza skins in the freezer section to make these Pork & Chilli Gyoza so it was a winning weekend for food! 

Kimchi & Prawn Egg Fried Rice
Serves 2
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  1. 1 leek, sliced
  2. 1/2 cup mushrooms, sliced
  3. 3-4 spring onions, sliced (plus more for garnish)
  4. 1/3 cup kimchi, sliced into smaller pieces
  5. 1 clove of garlic, finely chopped
  6. 200g raw prawns
  7. 500g cooked rice (I used two of those microwave basmati packets)
  8. 2 tsp. gochujang
  9. 2 tbsp. soy sauce (or more to taste)
  10. 1 tsp. fish sauce
  11. 2 eggs
  12. Sriracha & kewpie mayonnaise, to serve
  1. Heat some oil in a large frying pan over a medium heat and add the leek, mushrooms, spring onion and kimchi. Fry for 3-4 minutes until the leeks and mushrooms are starting to soften.
  2. Add the prawns and garlic and cook for a further few minutes until prawns have gone pink.
  3. Stir through the gochujang, and then tip in the rice. Add the soy sauce and fish sauce, and stir together until everything is mixed through. Taste and add more soy sauce if needed.
  4. Make a little space at the side of the frying pan by pushing the rice to one side, and crack in both eggs and mix to scramble slightly. As the eggs start to cook, stir them through the rest of the ingredients until evenly distributed throughout the dish.
  5. Serve immediately, with extra spring onions and sriracha and kewpie mayonnaise to taste.
Amy Elizabeth http://amyliz.co.uk/

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Rhubarb & Orange Muffins

Rhubarb & Orange Muffins from How to Hygge by Signe Johansen // Amy Elizabeth

Rhubarb is well-documented as one of my most favourite things, so when I saw a photo of those pretty pink stalks on my local greengrocers’ Twitter (yes, I realise that sentence is a bit ridiculous…) I had to grab some immediately. Like my other favourite food season, British asparagus season, the time for Yorkshire rhubarb is too short for my liking, so I’m intending to make the very most of it whilst I can. 

Starting with these rhubarb and orange muffins from Signe Johansen’s ‘How to Hygge‘, whipped up for me to enjoy for breakfasts all this week. And this is just the beginning of my rhubarb baking, with these blondies firmly on my list, and Harry Style’s Dutch Baby from Ruby Tandoh’s Flavour for starters. I’d love any other rhubarb recipes you’ve got up your sleeves! 

Rhubarb & Orange Muffins from How to Hygge by Signe Johansen // Amy Elizabeth

A note on ‘How to Hygge’; I know that some people are getting a bit fatigued by the hygge trend but I am certainly not one of them. It’s not so much a trend, as a way of life, and I love the philosophy on food (and Nordic life) that Signe lays out in her book: ‘work efficiently, be active, eat what you love, and make the most of those convival moments of downtime during the day’. I need to work on the active part, but I definitely have the eat what you love part down. 

‘How to Hygge’ is more of a lifestyle book that covers a wh0le array of ‘hyggelig’ things, but there’s a big section of beautifully shot recipes right in the centre, ranging from Scandi salads and morning porridges to comforting bakes like these muffins, perfect for enjoying a little ‘Fika’ – a moment in your day to switch off, enjoy the company of your friends or colleagues, and tuck into a slice of cake and a cup of coffee. I tell you, those Nordic folk have got it right. The zingy rhubarb and orange in these muffins make them feel surprisingly light and summery, whilst still having that comforting carby-ness that you need on winter days. When it’s dreary outside, I’m pretty sure these will bring you a spot of sunshine to your day. And if you’re looking for a lovely present for a friend, this book would be perfect! 

Rhubarb & Orange Muffins from How to Hygge by Signe Johansen // Amy Elizabeth

Rhubarb & Orange Muffins
Yields 12
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  1. 200g rhubarb, cut into 5mm slices
  2. 2 unwaxed oranges
  3. 250g plain flour
  4. 185g golden caster sugar (plus extra for the rhubarb)
  5. 1 and 1/2 tsp. baking powder
  6. 1/4 tsp. bicarbonate of soda
  7. 1/4 tsp. fine sea salt
  8. 150g Greek yoghurt
  9. 100g butter, melted
  10. 3 eggs, lightly beaten
  11. 1 tsp. vanilla extract
  1. Preheat the oven to 180C and line a 12 hole muffin tin with muffin cases. Place a shallow tray with water on a lower shelf in the oven.
  2. Place the rhubarb in a bowl and mix with the zest and juice of one orange, and a spoonful or two of sugar. Stir to coat the rhubarb.
  3. Sieve all the dry ingredients into a separate bowl and and stir through so the raising agents are evenly distributed. Stir in the zest of the other orange.
  4. Make a well in the middle and add all the wet ingredients.
  5. Stir the mixture in a figure-of-eight pattern, making sure the scoop up the dry bits around the edges of the bowl. After about a dozen stirs, add the rhubarb, along with some of the juices from the bowl for extra flavour.
  6. Stir the rhubarb through a few times and then use a large spoon to dollop the mixture into the muffin cases.
  7. Bake on the middle shelf for 20 minutes, or until the muffins have risen, look golden brown and feel firm to the touch.
  8. Remove from the oven and allow to cool on a wire rack (although they're pretty good when still a bit warm, too!)
Amy Elizabeth http://amyliz.co.uk/

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Tomato & Orzo Soup

Tomato and Orzo Soup // Amy Elizabeth

It’s soup season. I like to think I’ll be sipping my soup from a mug whilst dressed in autumnal knits and staring out over a beautiful foggy landscape, but more realistically I’m eating it al desko because it’s too cold to go on a walk at lunchtime. But, however you’re eating it, this soup is delicious and warming. It’s got all the classic flavours of a good tomato soup, but with the addition of some orzo for a bit of texture and some more substance. Orzo’s a bit of a new obsession of mine; I’ve been using it instead of rice in risottos and it’s kind of the best. As with all soups, it keeps well in the fridge or freezer until you need it, and is best served with plenty of cheese on top, and crusty bread to dip. It’s almost enough to make these colder temperatures worth it, isn’t it? 

Tomato and Orzo Soup // Amy Elizabeth

Tomato and Orzo Soup
Serves 6
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  1. olive oil
  2. 1 onion, finely chopped
  3. 3 gloves garlic, crushed or finely grated
  4. 3 x 400g can chopped tomatoes
  5. 1 tbsp. dried oregano
  6. pinch dried chilli flakes, to taste
  7. 1 tsp. caster sugar
  8. salt and pepper, to taste
  9. double cream, to taste
  10. 150g orzo
  11. parmesan, to serve
  1. Heat the olive oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until soft and fragrant.
  2. Add the garlic and fry for a minute more, stirring regularly and checking the garlic doesn't start to brown. Lower the heat, if needed.
  3. Add the chopped tomatoes, oregano , chilli flakes, caster sugar, salt & pepper. Mix together and simmer for 15 minutes.
  4. Meanwhile, cook the orzo according to packet instructions. Drain and set aside.
  5. Stir the double cream into the tomato soup - a generous swirl should sort you out but taste as you go so it's just how you like it!
  6. Stir in the orzo and serve with freshly grated parmesan and black pepper.
Amy Elizabeth http://amyliz.co.uk/

Tomato and Orzo Soup // Amy Elizabeth

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The Pink Spritz

In Collaboration with Crock-Pot 


One of the best things about our new house is the bar cart. A little copper cart in the corner, stocked with our favourite booze for making cocktails. Our friends have kindly gifted us some little bits and pieces, from match cocktail shakers to all the fancy bar tools you need to mix up a little something of an evening. Which is a good thing, because we’re staying in a whole lot more because this new house needs paying for (… especially now damp is starting to come through the walls…). 


So, when Crock-Pot asked me to shake up a little spritz appropriate for a night in, I luckily had almost everything I needed on hand. The best thing about a spritz cocktail is that it always feels a little bit fancy (it’s all those bubbles) and you can adjust them so easily; this recipe makes two but if you like yours a bit stronger, keep all the gin mix to yourself and just top it off with the bubbles. Or swap out the elderflower cordial for elderflower liqueur. 


You don’t have to use pink bubbles for this cocktail, but it’s just a bit more fun when things are pink, isn’t it? Especially for a night in with a little bit of pampering involved. Maybe a face mask. Maybe a home pedicure. Maybe just a giant bar of chocolate and a whole lot of Gilmore Girls. You do you, and let the spritz do its thing. I used a dry-ish Rose Brut but anything sparkly and pink will work. 


Pink Spritz
Serves 2
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  1. 1 shot gin
  2. 1 shot freshly squeeze lemon juice
  3. 1 shot elderflower cordial
  4. Sparkling Rosé
  5. Ice
  1. Shake the gin, lemon juice and elderflower over ice.
  2. Strain into two champagne flutes and top off with the Sparkling Rosé.
Amy Elizabeth http://amyliz.co.uk/

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Pomegranate & Walnut Chicken Stew


I’m sure I’m not the only basic bitch around here who is a big fan of autumn. After a rather disappointing summer, it is a joy to be experiencing a season who knows its stuff, isn’t it? The crispness in the air in the mornings. The crunchy leaves under foot. This is the very best time of year, for me. The sun is still shining more often than not, but it’s still perfectly acceptable to turn your attention to comfort food. Because, of course, the joy of the changing seasons is so much in the change in menu, is it not? Roast dinners with plenty of gravy, freshly baked apple pies, stews and big hunks of crusty bread. The food of autumn is like wrapping yourself in a snuggly blanket. I have some old favourites that I always like to bring out at this time of year – sausage and bean casserole, my fail safe chicken curry and these pork, apple & cheddar meatballs – but it’s always nice to try something a little bit different. 


I made this pomegranate & walnut chicken stew for a dinner party of sorts, served up alongside some other middle Eastern inspired dishes, but I actually think it’s a pretty good weeknight meal. It’s warming and cosy, but with the bright crunch of the pomegranate seeds doesn’t feel too wintery. Plus, it reheats pretty well in the microwave (sans pomegranate seeds) if you want to take the leftovers in for lunch the next day. The combination of toasted walnuts and sweet pomegranate molasses is enough to brighten even the rainiest of days, and you can easily double (or triple) if you’re feeding a big group. Serve with rice or fresh flatbreads, and maybe some honey roasted carrots if you’re after some more vegetables in you life. 

Pomegranate & Walnut Chicken Stew
Serves 3
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  1. 300g walnut halves
  2. 1 onion, finely chopped
  3. 4 chicken breasts, cubed
  4. 400ml chicken stock
  5. 50ml pomegranate molasses
  6. 2 tbsp. honey
  7. 1/2 tsp. turmeric
  8. pinch of cinnamon & nutmeg
  9. salt & pepper to taste
  10. pomegranate seeds & chopped parsley, to serve (optional)
  1. Toast the walnut halves in a frying pan over a medium heat. Allow to cool and then blend in a food processor until you have a fine meal.
  2. In a large saucepan or casserole dish, fry the onions and chicken until the onions have softened and the chicken has started to brown.
  3. Add the chicken stock and bring to the boil.
  4. Stir in the pomegranate molasses, honey, turmeric, cinnamon and nutmeg followed by the ground walnuts. Season to taste.
  5. Reduce heat and simmer for 15-25 minutes until the sauce has thickened and the chicken is cooked through.
  6. Serve with basmati rice or flatbreads (or both!), and scatter the pomegranate seeds & parsley on top.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Amy Elizabeth http://amyliz.co.uk/


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A New Challenge: 40 Loaves

Bread Making Challenge - 40 Loaves // Amy Elizabeth  

Baking bread brings me the greatest joy. Partly, that is due to the unparalleled flavoursome goodness of freshly cooked bread spread liberally with salted butter. But the other part is very much the process. The kneading. The waiting. The shaping. Bread dough feels so much more satisfying than any other kind – it springs back when it’s pushed, it reshapes as you pull. But, whilst I can knock up a loaf of white bread pretty easily without worrying, I am nervous to try other kinds of bread for fear of failure. Bread is tricky business, although the pay off is worth it. 

Bread Making Challenge - 40 Loaves // Amy Elizabeth

One thing I have learnt from my years in the kitchen is that nothing is ever as hard as it seems, and failure is never as bad as it can appear. Perhaps this is a lesson I could well do with learning in other arenas of my life, but where usually I am an anxious perfectionist, in the kitchen I can relax a little. Never tried something before? Give it a go. The stakes are pretty low when all you waste is some time and flour. Time and again I have felt daunted by a new kitchen skill only to find it not as difficult as I first imagined – as long as you find yourself a good recipe or guide and actually pay attention. 

Bread Making Challenge - 40 Loaves // Amy Elizabeth

So, with all of that in mind, I am setting myself a challenge. A bread-making challenge. 40 different loaves in (hopefully) 40 weeks. This is supposed to be a fun challenge, so I’m not setting too many parameters. I’m just going to bake a bunch of bread and eat a bunch of bread and be happy about it. So if I find a loaf particularly tricky, I might remake it the following week. If I have a particularly busy week, I might do two the next week, or just skip that week entirely. Bread-making can be therapeutic and relaxing, so I see no reason to change that and make it pressured and exhausting. It takes time to make a good loaf of bread, so if I haven’t got the time for whatever reason, then 

Bread Making Challenge - 40 Loaves // Amy Elizabeth

I started off with my go-to bread recipe – the basic white loaf from James Morton’s Baking Bread book which I’m pretty sure will become my Bible during this project. As luck would have it, I also spotted this video from Betty’s today with a few top tips that I’ll be taking on board (that home-made proving drawer in the sink is genius!). 

Does anyone else have any top tips or foolproof recipes to share? 40 loaves is a lot of loaves, after all… 

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Apricot & Almond Cake

Apricot & Almond Cake // Amy Elizabeth

Okay, so I know summer has barely shown its face so far this year, but we can still enjoy all of the yummy summer fruits, right? Obviously I am a big fan of sweet strawberries and raspberries, but there’s no denying that they get more than their fair share of airtime at this time of year. What about the other fruits? They’ve been waiting for their time to shine all year and then they get overshadowed by showy strawberries. Apricots, blackcurrants and cherries are all pretty damn delicious right now and I think we need to spend some time with them. This apricot and almond cake was a delight to make – a simple batter dotted with little golden jewels (it’s worth taking the time to arrange them in a pretty pattern, if just for you own satisfaction), which comes up smelling absolutely gorgeous and is perfect served warm with a dollop of cream. This is the cake we deserve this summer. 

Apricot & Almond Cake // Amy Elizabeth

Apricot & Almond Cake
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  1. 110g unsalted butter, softened
  2. 150g caster sugar
  3. 3 large eggs, lightly beaten
  4. 90g ground almonds
  5. 40g self-raising flour
  6. 1 tbsp. milk
  7. 1 tsp. vanilla extract
  8. 4-5 apricots, quartered
  9. sprinkling of flaked almonds
  10. dusting of icing sugar
  1. Preheat the oven to 180C. Prepare a 20cm cake tin by greasing with butter, lining the bottom with baking paper and dusting with flour.
  2. Place all of the cake ingredients (butter, sugar, eggs, ground almonds, flour, milk and vanilla extract) into a bowl and beat with an electric mixer or whisk until light and fluffy.
  3. Spoon the batter into the prepared pan and spread evenly. Place the apricot quarters on the top, pressing down lightly.
  4. Bake for 30-35 minutes. Check after 20 minutes if the top is browning too quickly and cover with foil if needed. The cake should be springy to the touch when cooked, and a skewer should come out clean when inserted into the centre.
  5. Turn out onto a wire rack and dust with icing sugar. Allow to cool completely or serve warm with cream or ice cream.
Amy Elizabeth http://amyliz.co.uk/
Apricot & Almond Cake // Amy Elizabeth

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4 Slow Cooker Meals That Are Saving My Life Right Now

slow cooker

[Photo by yvonne lee harijanto]

As you may have heard me moan about, we don’t currently have a kitchen. The people who owned this house before us took everything but the kitchen sink with them and, since we’re doing a bit of remodelling to get some more space and allow me that wine fridge I’ve always wanted, we’re on hold with actually building said kitchen. My current set up is an old chest of drawers in the garage, upon which sits my microwave, toaster, kettle and slow cooker. And do you know what? It could be worse. There’s a lot you can do with a slow cooker, which means we’re not constantly eating takeaways and ready meals. Here’s the five slow cooker meals we’ve been eating on rotation and which are very much saving my life right now. 

Harissa Chicken Stew

  • 4 chicken breasts 
  • 2 carrots, chopped into chunks 
  • 1 can coconut milk 
  • 1 jar harissa paste
  • big slosh of soy sauce
  • generous squeeze of honey

Drop everything into the slow cooker, give it a stir and cook on high for at least 4 hours. If you’re cooking for more than 6, I’d drop it down to low. Serve with salads, flatbreads and couscous. 

Lamb Madras Curry 

  • 500g diced lamb 
  • 1 jar of passata 
  • 1/2 jar madras curry paste

Mix everything together and cook on high for 4 hours or on low for up to 8 hours. Serve with mini naan breads cooked in the toaster or microwave rice. 

Sort-of Chicken Fajitas 

  • 2 peppers, sliced  
  • 300g mushrooms, sliced 
  • 1 onion, sliced 
  • 6 chicken breasts 
  • 250g Nandos Lemon & Herb sauce 

Put all the veg at the bottom and lay the chicken on top. Pour over the sauce and cook on high for 4 hours or low for up to 8 hours. Remove the chicken and shred before returning to the slow cooker and stirring through the sauce. Serve with tortilla wraps, fresh crunchy lettuce and grated cheese. 

Sausage and Bean Stew 

  • 1 packet of sausages 
  • 1 can of kidney beans 
  • 1 tin chopped tomatoes
  • glass of red wine
  • salt and pepper 
  • 1 tsp. dried basil 
  • 2 tsp. dried oregano 
  • big pinch of sugar 

Ideally, brown your sausages before adding to the slow cooker but you can skip this step if you’re surviving in a garage kitchen like me. Throw everything else in the slow cooker with the sausages (browned or not) and cook on low for up to 8 hours. Serve with crusty bread and the rest of the red wine. 

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