1970s style slow cooking is back as Mrs Crunch shares some great low cost recipes

IT was all the rage in the Seventies and now slow cooking is back in fashion.

It’s a great way to prepare tasty meals – throw the ingredients in the pot in the morning and leave them to cook all day.

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It’s hard to overcook food in them as you generally use less fat and the pot keeps the ingredients moist.

Here are some great slow-cooker recipes to try.

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Slow-cooked whole chicken - 75p per serving

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Serves 6.

Preparation time: 10 mins. Cooking time: 4 hours.

One serving contains 230 calories (12 per cent of the recommended daily adult intake); 5.7g fat (8 per cent); 1.6g sat fat (8 per cent); 1g sugar  (1 per cent); 1.2g salt (20 per cent).

YOU NEED:

1 tsp paprika

1 tsp smoked paprika

1 tsp salt

1 tsp onion powder

1 tsp dried thyme

½ tsp garlic powder

¼ tsp cayenne pepper

¼ tsp ground black pepper

1 onion, peeled and cut into large pieces

1 large whole chicken

2 sprigs fresh rosemary

4 cloves garlic

2 lemon wedges

METHOD:

In a small bowl, combine the paprika, smoked paprika, salt, onion ­powder, dried thyme, garlic powder, ­cayenne and black pepper. Set aside.

Place the onion pieces in the bottom of your slow cooker.

Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges.

Rub the outside of the chicken with the spice mixture. If you like, you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts.

Place the spice-rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won’t need to add any extra liquid.

Cook on high for 4 hours until the chicken is tender and falling off the bone.

Lamb shanks - £2.76 per serving

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Serves 4.

Preparation time: 30 mins. Cooking time: Eight hours.

One serving contains 587 calories (29 per cent of the recommended daily adult intake); 26g fat (37 per cent); 9.2g sat fat (46 per cent); 2.5g sugar (3 per cent); 0.6g salt (10 per cent).

YOU NEED:

2 tbsp vegetable oil

4 lamb shanks

100g plain flour, seasoned with salt and freshly ground black pepper

250ml/9fl oz red wine

1 onion, sliced

3 sprigs fresh rosemary

3 fresh bay leaves

300ml/½ pint chicken or vegetable stock

Mashed potatoes, to serve

METHOD:

Heat the oil in a large frying pan. Dredge the lamb shanks in the seasoned flour and fry in the frying pan for 4-5 minutes, turning regularly, or until browned all over. Place the lamb shanks in the slow cooker.

Deglaze the frying pan with the red wine and continue to cook for 2-3 minutes, or until the volume of the liquid has reduced by half. Pour the liquid into the slow cooker.

Add the onion, rosemary, bay leaves and stock to the slow cooker. The liquid should cover the meat – add more stock or boiling water if needed. Cook on high for eight hours.

Ham and lentil soup - 56p per serving

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Serves 6.

Preparation time: 15 mins. Cooking time: Eight hours.

One serving contains 350 calories (18 per cent of the recommended daily adult intake); 3.7g fat (5 per cent); 1g sat fat (5 per cent); 9.6g sugar (11 per cent); 2g salt (33 per cent).

YOU NEED:

400g lentils, uncooked

1 onion, chopped

2 celery stalks, chopped

2 carrots, sliced

1 bay leaf

1 x 400g can chopped tomatoes

5 garlic cloves, crushed

½ tsp salt

½ tsp pepper

1 sprig fresh thyme

450g diced smoked ham

1,800ml water

METHOD:

Place all ingredients into a slow cooker and cover and cook on low for 8-10 hours, or until lentils are cooked to your liking.

Remove bay leaf and thyme sprig before serving.

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