DON’T let your slow cooker gather dust until next winter.
You can use it to make tasty meals in spring and summer too.
With low running costs and cheap ingredients, you’ll make savings at the same time.
COLOURFUL COOKING: Slow cookers are not just for winter warmers such as soups and casseroles.
You can make lighter foods too, like a casserole of mediterranean vegetables or red peppers stuffed with rice, onions and tomatoes and even no-fuss baked potatoes.
Clare Andrews, author of The Ultimate Slow Cooker Cookbook, says: “You are in charge of the vegetables, meat and pulses that go in so you have more control over the goodness on your plate.
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“You can use whatever vegetables you have in the fridge or save even more by using frozen veg, or wonky ones that sell for less. The slow cooker loves all.”
HAPPY HOURS: A slow-cooker meal may take hours to be ready, but that means you can go off and get on with your day while it cooks.
Having food ready for your evening meal, such as peri-peri chicken or green Thai curry from Clare’s book, will also help you side-step the temptation of a pricey takeaway or convenience food.
You will also be happy with the cost of making meals.
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A slow cooker uses the same amount of energy as a traditional lightbulb, so you can have it on for hours without racking up big bills.
CLEVER CUTS: Meat can stretch a family budget, but a slow cooker turns cheaper cuts into magical meals.
Clare says: “Neck of lamb, chuck steak and pork shoulder cook beautifully in a slow cooker.
“The meat doesn’t get tough and the cooker also lets it absorb the flavours from herbs and spices.”
For a slow cooker dish for every season, try pulled pork served in a floury roll or pitta bread with a coleslaw side.
- All prices on page correct at time of going to press. Deals and offers subject to availability.
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