I dont know if anyone can help me out. Does anyone out there own a slow cooker ?

I have been after one for yonks, basically because i think it will be fab to quickly shove everything in before work, and have a lovely meal when i get home.

Also, the only 'supermarket' near me is Budgens .... and their meat isnt the best, and is often kinda tough. I have read / heard that slow cookers will make all meat tender because its cooked for so long.

Mr.B bought me one for Xmas, and tonight he looked really dissapointed when i shoved the steak into a normal casserole dish. But i dont know what or how to cook in the slow cooker yet. It came with a small receipe book, but it contained about 4 receipes, and they weren't very inspiring.

I think i will invest in a book on Amazon, but in the meantime, can anyone help ?

We use ours a lot, Bons. We do chillis, sausage casserole (Simply Sausages Ranch Barbecue sauce is to die for), Spanish Chicken. Just cook everything off, add the sauce, cook all together for a couple of minutes and then bung it in the slow cooker.

We did a lovely beef casserole at Christmastime. Bunged it in in the morning on low and it was perfect for dinner in the evening.

We wouldn't be without it.

I love these domestic thread! :bag:

You're right, Dolores, this isn't the thread for you. So far, I don't believe they have found a way to cook pie and chips in a slow cooker. :w00t:

I've always wanted one of these. I just wouldn't know what to put in one, me being a domestic goddess and all, NOT! Patsy maybe you can give us some good recipes to go in them?

Oh, no. I don't do recipes. I just do meat, veg and a jar of sauce and it always seems to work a treat!

I have a slow cooker and it is so easy to use. If you are worried about using it from 'fresh' as it were you can always use it for warming up. By that I mean if you pre cook your casserole or chilli or curry or whatever, and then want it the next day you just bung it in on low the next morning and it brings in nicely back to edible for when you get in from work.

I would also advise browning any meat off first as it gives a better flavour and appearance, but the slow cooking makes it really tender.

Bons - most cheap/tough cuts of meat are better long slow cooked like this so give Budgens stuff a go.

I don't have a slow cooker so I'm sorry, I can't help. I did once see a bloke on TV cook a stew by heating it up then wrapping it in a duvet.

You could help by clearing up that mess you call a shed, though! And that desk - I'm surprised you can find anything.

Well, last night i spend ages looking at receipes online .... but they were all very american. One or two looked ok, but i decided to throw caution to the wind and buy a few slow cooker cookery books. Just call me Nigella from now on.

I cant wait for them to be delivered, and Buzz, I will indeed try some Budgens meat and see how the meals turn out. :w00t:

We have a slow cooker - my wife uses it to cook a whole chicken - she shoves it in before she goes to work - and it's ready when she comes home.

Oooh, I am slowly....(geddit)...... thinking of getting one of these slow cookers, make my life so much easier! I am always rushing around at 4/5pm throwing things out of the fridge deciding what to make!

Oooh, I am slowly....(geddit)...... thinking of getting one of these slow cookers, make my life so much easier! I am always rushing around at 4/5pm throwing things out of the fridge deciding what to make!
I think you should get one Bella. They were very 'in' in the 70s (i believe) and then everyone abandoned them.

Now they are trendy again. Plus they are only about £20. cant be bad.

The thing i didnt know is that you can cook puddings in them too :good:

Going by SFs comments in the travel section about this thread, am i to assume that we need to pass all new thread topic ideas through you .... just to see if they meet with your approval ?

Absolutely love my slow cooker. It will tenderise the cheapest and toughest cuts of meat but not mush the veg or boil away all the sauce like it does in the oven. I just use ordinary casserole/stew recipes and instead of putting in oven bung in slow cook and leave on for around 7-8 hours, and bob’s your uncle you have a fab hot steaming meal awaiting you on your return from work in the evening. I also do spag bol in it as although the mince doesn’t need to be tenderised, it gives it a lovely consistency. Also rice pud is fab. Happy Cooking!

:pizza:

Going by SFs comments in the travel section about this thread, am i to assume that we need to pass all new thread topic ideas through you .... just to see if they meet with your approval ?

that's probably a good idea. Have you worked out how to use your slow cooker yet? Tip: I believe they plug in, don't try putting it in the oven. Hope this helps.

You're right, Dolores, this isn't the thread for you. So far, I don't believe they have found a way to cook pie and chips in a slow cooker. :w00t:

hey! I can't even wait for the microwave to heat up my meat and tatty pie - so I have 'em cold!!

my brother got a slow cooker for Christmas and he thinks it's great (but then he was also besotted with his breadmaker for years - strange boy!).

for me I'm not sure I cuold be bothered to chop up stuff first thing in the morning. however, I must admit I'm feeling tempted to give one a go, maybe I'll find something in the sales!

for me I'm not sure I cuold be bothered to chop up stuff first thing in the morning. however, I must admit I'm feeling tempted to give one a go, maybe I'll find something in the sales!

Ive been told that its best to do the chopping / preparing last thing at night when doing your usual evening meal.... and then shove everything in the fridge. Then in the morning, tip it in - add some liquid and hey presto.

One of my main problems is that i have a weeny teeny kitchen. Bella is a lanky cow, and she manages to remove almost everything from all surfaces in the evening / during the day if alone. I have to 'doggy proof' it all the time. So I have two concerns. Would she be able to get the thing off the surface, even if pushed to the back of the worktop ? And would the smell of cooking meat / veggies send both dogs wild (animal cruelty i think you will agree) ?

Bella is a lanky cow,

I seem to remember her being quite petite when we met in Dublin.

Well, last night i spend ages looking at receipes online .... but they were all very american.

Lots of links to British ones here

http://www.google.co.uk/search?hl=en&q=slow+cooker+recipes&btnG=Google+Search&meta=cr%3DcountryUK%7CcountryGB

for me I'm not sure I cuold be bothered to chop up stuff first thing in the morning. however, I must admit I'm feeling tempted to give one a go, maybe I'll find something in the sales!

We only tend to use ours at weekends, Dol, for the same reason. Microwaving pre-packed meals is as much as we can manage, plus the odd bit of fresh veg if we're feeling particularly risque.

We only tend to use ours at weekends, Dol, for the same reason. Microwaving pre-packed meals is as much as we can manage, plus the odd bit of fresh veg if we're feeling particularly risque.
Lazy mare:bag:

Bonnie, I found this for you..... http://www.lakelandlimited.co.uk/product.aspx/!10667

Lazy mare:bag:

I would object, but I can't be ar$ed.

OK Bons...Colonial recipe alert: I get a beef roast and usually 2 packets of dry gravy. I plug (ahem Dave) in my crockpot/slowcooker and put it on 'HIGH', put in my roast and dry gravy, add water to cover it and put on the top. Salt and pepper a little if you want. If I cook it all day, I come in and chop up my potatoes and carrots and dip out the liquid from the crockpot and cover the veggies and cook them till they are done and return them to the crockpot. :thumbsup: I also do chicken and veggies, pork roasts, turkey...it's the best thing since sliced bread if you ask me!:w00t:

Bonnie, I found this for you..... http://www.lakelandlimited.co.uk/product.aspx/!10667
Thank you Pan .... thats one of the books i have bought from Amazon. I got 3 in total, one of them being for total novices like me.

I cant wait to get them, but i picked the free delivery option, which is 3-5 working days. Hopefully by next weekend i will have the books, and the ingredients and i will be a culinary master :w00t:

I lurve my slow cooker. Coq au vin and chicken paprika work extremely well bons.

I lurve my slow cooker. Coq au vin and chicken paprika work extremely well bons.

Come on then, recipes.

That's it! I'm going to buy one this weekend. My mouth has been watering with all the delicious food you lot are talking about. :good:

Come on then, recipes.

Buy some meat and some veg. Cook them both off in the pan, add a cook-in sauce, transfer to slow cooker all day if necessary on low, a couple of hours on high. Bob really is my uncle.

Come on then, recipes.
..........

Lots of links to British ones here

http://www.google.co.uk/search?hl=en&q=slow+cooker+recipes&btnG=Google+Search&meta=cr%3DcountryUK%7CcountryGB

Buy some meat and some veg. Cook them both off in the pan, add a cook-in sauce, transfer to slow cooker all day if necessary on low, a couple of hours on high. Bob really is my uncle.

I dont want to use cook in sauces. Ive been doing that for years. I want to use fresh ingredients.

brown chicken pieces in frying pan [breast on the bone is best]
transfer to slow cooker
In remaining juices / oil fry 1 large diced onion
when it's transparant add tablespoon paprika and teaspoon cayenne and stir
If all oil is soaked up by the spices add some more
then add tablespoon plain flour and stir into oil to make a paste [on low /med. heat]
add tin chopped toms and chicken stock to make frying pan full of sauce
pour over chicken in slow cooker

go to pub.

Hours later add 1 sliced green or red pepper for last 1/2 hr cooking, and stir in swirls of soured cream or natural yoghurt before serving.

pigs bum

You forgot to say 'switch on cooker'.

Does anyone know what temperature their slow cooker operates at?

I'm wondering if you could get similar results putting a casserole in the oven at its lowest temp (50 deg C) and leaving it all day.

I'm wondering if you could get similar results putting a casserole in the oven at its lowest temp (50 deg C) and leaving it all day.

My friend did that. She left it on the lowest setting for about 6hrs, and when she got home she said it was OK, but a lot of the gravy had dissapeared and it tasted a little burnt. Only a little bit, and it was still tasty - but not ideal.

I suppose the other thing is doing it in the oven is going to cost more as you're heating the whole oven for a long time.

Not to mention the danger of the flame going out and gassing the hamster.

That reminds me....what happend to your hamster? Or was it a ginuea pig?

Anyway, you had a pet that went missing under the sofa or something.....

Did you ever find it?

They found it in the slow cooker but decided to put it to good use and bunged in a few pieces of browned chicken, some chopped up veg and an Uncle Ben's cook in sauce!

A bit of added flavour, I am sure Patsy's brood just loved it! :w00t:

They found it in the slow cooker but decided to put it to good use and bunged in a few pieces of browned chicken, some chopped up veg and an Uncle Ben's cook in sauce!

A bit of added flavour, I am sure Patsy's brood just loved it! :w00t:

Lol! You jest, surely....

I'ts a serious question though! I think Pats was quite choked up about it at the time, and i just wondered what happend to the ginuea pig / hampster / mouse...whatever it was.

Did y'ever find it Pats?

Lol! You jest, surely....



Well, I hope so..........but you can never be too sure with Patsy!

I don't think Patsy did find it but if memory serves me correctly, I think they got a new one!

I have a slow cooker, in fact he's so slow he does f'call in the kitchen.

I have a slow cooker, in fact he's so slow he does f'call in the kitchen.

PMSL.............. :laugh:

Lol! You jest, surely....

I'ts a serious question though! I think Pats was quite choked up about it at the time, and i just wondered what happend to the ginuea pig / hampster / mouse...whatever it was.

Did y'ever find it Pats?

No we never found her, Figs, thanksforasking. Can only assume she got out and made a tasty meal for a passing fox. :cry:

We got Elmo in August, though. He's a different kettle of hamsters all together. Very laid back. There's a thread on here somewhere if you can be bothered to trawl back and see the pics. He's real little darling.

Bella, you're not big and you're not funny.

No we never found her, Figs, thanksforasking. Can only assume she got out and made a tasty meal for a passing fox. :cry:

We got Elmo in August, though. He's a different kettle of hamsters all together. Very laid back. There's a thread on here somewhere if you can be bothered to trawl back and see the pics. He's real little darling.

Bella, you're not big and you're not funny.

Well, at just over 5ft you are right there. Anyway, sorry didn't mean to upset you.:wink_kiss

Over 5ft. Who are you trying to kid? :laugh:

With my killer heels on, of course!

Bella-Boo, are you a true "wee" Scottish lass??:w00t:

Bella-Boo, are you a true "wee" Scottish lass??:w00t:


Aye, a' um!

Inspired by this thread we tried slow-cooking a shoulder of lamb at the weekend and it was - fantastic. The best lamb I have eaten.

In case anyone wants to try it here's what we did. I got the method from Nigella Lawson's wbsite.

For a whole shoulder of lamb 3kg:

Get an oven dish and brown the lamb skin side down in it on the hob. You won't get it all, just the middle bit, that's fine.

Take it out, then throw in some veg to brown: A few halved shallots and six cloves of garlic (all with the skin left on) a roughly chopped carrot,some celery if you have it.

Put the lamb back on top, skin side up.

Pour in half litre of water, bubble it up.

Tent it with aluminium foil - nice tight seal.

Put in a low oven 120c gas mark 1 overnight (we put ours in at 11pm) - leave undisturbed, take it out up to an hour before you eat it. We took ours out around noon next day but it doesn't matter if you leave it a bit less or more.

The lamb texture is different cooked like this. It is very moist, it doesn't carve into firm slices, it sort of falls off the bone.

THe liquid in the pan doesn't dry out, the volume looks the same after cooking as before, there is a layer of fat on top, if you have a baster tube you can suck up the liquid underneath which is a really tasty gravy.

What we did was we put the cooked lamb on the table, took off the skin,cut the meat off a bit and everyone piled in and grabbed what they wanted, when they dug in for more they just pulled off chunks of lamb, it felt very hedonistic and there was much lip smacking.

We also used a NIgella tip for leftovers next day, warmed pitta in the microwave, warmed up shredded lamb ditto, cut pockets in the bread and filled with humous and the lamb. Nice.

Take it out, then throw in some veg to brown: A few halved shallots and six cloves of garlic (all with the skin left on) a roughly chopped carrot,some celery if you have it.



Celery is one vegetable that really annoyes me, you need it for the one recipe that you are cooking but you have to buy a whole pack of the stuff. Why can't supermarkets just pack in individual stalks? I mean the deseed pommegranite for you, so why don't de-stalk celery?

That sounds delicious SF. I aim to cook lamb at some point. Poor Mr.B, its his favourite meat, and yet i havent cooked it for all of our life together (15yrs). I wont eat anything thats cute !!!

But, i relented, and i said i would cook him roast lamb ... and soon. And your receipe makes my mouth water.

Today i have bought a few small additions to the kitchen cupboards in preparation for my first slow cooked meal. I dont really have any 'ingredients' as i tend to bung on ready made sauces. In my last house i did a lot of cooking as i had tonnes of work space, but in my new house i have next to none, so i stopped cooking from scratch as preparation was tough. I aim to start again though.

So i went and bought lots of herbs. And some stock cubes (nope i didnt have any of them either) .... and something called 'bouquet garni' which i had never heard of, but features in the few recipes i have seen.

Im also thinking of cooking lamb shanks. Basically you coat the lamb in flour and brown in the pan. Fry some onions lightly and shove in the slow cooker. Add 1/2pt of stock, 1/4pt of apple juice, 1/4 pint of which wine. Add garlic, a few herbs and salt and pepper ... and hey presto.

Lamb shanks are the most tender meat ever! I done a Nigella recipe with figs and stuff, it was delicious.

Jamie Oliver also does a delicious recipe with a leg of lamb and you have the vegetables in a tray underneath so it catches all the flavour of the lamb.

Bouquet garni is basically a selection of herbs tied or mixed together.

I wont eat anything thats cute !!!


how does Mr B feel about that Bonsai? :shutup: :w00t:

how does Mr B feel about that Bonsai? :shutup: :w00t:

Gutted :wink_kiss

I have a bread maker that I love (it has a window in the top so I can watch the bread rise :) )...I now want a slow cooker!

That said I love cooking and nearly always cook from scratch...I enjoy watching my creations come together in the pan as I go along and am not sure a slow cooker will give me quite the same buzz...:blink:

I am going to give SF's recipe a try, although I didn't get a shoulder of lamb but got a leg but I am hoping for similar results. I'll throw in some red wine and some seeds & stuff too and let you know how it turns out.

I am going to give SF's recipe a try, although I didn't get a shoulder of lamb but got a leg but I am hoping for similar results. I'll throw in some red wine and some seeds & stuff too and let you know how it turns out.

The leg will be tender but not stringey like the shoulder. Personally given the price difference between a leg and a shoulder per pound I'd do the leg a'la Jamie Oliver and get a shoulder for a cold wet day and slowcook/slowpot it.

My Ex was half Cypriot and the shoulder in a slow cooker was a staple during the week. Can be quite fatty and oily but the Greeks like it like that and I'll eat lamb in ANY state.



SF - isn't the pitta leftover whatsit just a variation on a doner?!


edit to add

BU@@ER.......................I've posted in the Slow-cooker thread


AAAARRRRRGgggggghhhhhhh

edit to add

BU@@ER.......................I've posted in the Slow-cooker thread


AAAARRRRRGgggggghhhhhhh


wear high heels and you'll be one of us honey. :devil:





(it's working girls!]


btw slip, love the fact that you'll eat lamb 'in any state'. Have mental picture of you eating in a tatty vest drooling with the head boiled off ya with da drink..!

The leg will be tender but not stringey like the shoulder. Personally given the price difference between a leg and a shoulder per pound I'd do the leg a'la Jamie Oliver and get a shoulder for a cold wet day and slowcook/slowpot it.

My Ex was half Cypriot and the shoulder in a slow cooker was a staple during the week. Can be quite fatty and oily but the Greeks like it like that and I'll eat lamb in ANY state.



SF - isn't the pitta leftover whatsit just a variation on a doner?!


edit to add

BU@@ER.......................I've posted in the Slow-cooker thread


AAAARRRRRGgggggghhhhhhh

Hi fellow bloke posting in a food thread.

Re the lamb, personally I think shoulder has a better flavour but agree it can be fatty. Our slow cooked version did not seem very fatty though, maybe the slow cooking breaks it down. The leftovers in pitta was like a doner but with humous instead of salad and I have to say better quality meat, the lamb/humous combination worked well taste-wise.

I am currently kicking myself around the room. I decided this weekend would be THE weekend that i started playing with my slow cooker. But due to the power cut ... and me being a t*t, and i left my cook book at home.

I know i needed to buy meat and veggies, but im sure there were other things ..... but i cant remember what :bored:

Today is the day. I have just prepared the food, and the slow cooker is on.

Im hopeless at this cooking malarky, but i have put in leeks, sweet potatoes, normal potatoes, one onion, two carrots and a parsnip. I browned two lamb shanks and shoved them on top along with lamb stocks cubes, rosemary and later on i will shove in some red wine.

Fingers crossed it will taste nice.

I'm on tenter hooks Bonsai!

I myself am cooking a chicken casserole with onions, courgettes, carrots and a turnip - but alas it is in a ordinary everday oven - but I still think it's worth letting everyone know!

I'm on tenter hooks Bonsai!

I myself am cooking a chicken casserole with onions, courgettes, carrots and a turnip - but alas it is in a ordinary everday oven - but I still think it's worth letting everyone know!
Are you taking the pee young Dolores :wink_kiss

Even if you are .... what do i care, im still going to tell you how my lamb turns out :w00t:

Are you taking the pee young Dolores :wink_kiss



kind of!! :blush: , more gently teasing - but I did good rep you to soften the blow! :sun:

kind of!! :blush: , more gently teasing - but I did good rep you to soften the blow! :sun:

Well thats alright then :assshake:

How big is your slow cooker Bon?

Ive seen them described as 3.5 litre and 6 litre...... which is the best to buy?

Today is the day. I have just prepared the food, and the slow cooker is on.

Im hopeless at this cooking malarky, but i have put in leeks, sweet potatoes, normal potatoes, one onion, two carrots and a parsnip. I browned two lamb shanks and shoved them on top along with lamb stocks cubes, rosemary and later on i will shove in some red wine.

Fingers crossed it will taste nice.
Sweet potatoes will just liquidize...They really don't take long!

Rest of it sounds good though. Personally I wouldn't use lean meats with the starches of tatties but it will still be bl00dy good though

How big is your slow cooker Bon?

Ive seen them described as 3.5 litre and 6 litre...... which is the best to buy?

Pan - mine is the smaller one which is great for 2 people. If you have a family you will need the larger one.

Slips ..... we have just eaten, and the sweet potato didnt turn to mush. I was suprised as the veggies had been cooking for 10 hrs, and yet they were still slightly crunchy. It was delicious and i think it was healthy. We just had the meat with tonnes of veggies ..... and im pleased with how it turned out :good:

Joint of beef tomorrow.

I bought a pork roast today to cook in mine later this week Bons. I had pork roast at my friends, Phillip and Melody's on New Years Day and thought today while making my grocery list that it's been a loooonnnngg time since I'd made one. She did hers in the oven with one of those seasoning bags and it was perfect, but I like mine in the crock pot with a little gravy packet and maybe some corn on the cob (freshly frozen this summer) and some butterbeans (from someone's garden) on the side. MMMMMMM-MMMMMMM!!:sun:

Pan - mine is the smaller one which is great for 2 people. If you have a family you will need the larger one.

. There's just the two of us, so Ill get a little un then.... Thanks x

My beef was wonderful. It was from Budgens, and i have had their beef before and its been tough and not worth the money. But i decided to have a go. I shoved it in the slow cooker for 10hrs on low, along with a beef stock cube, carrots and leeks. The good thing about slow cooking (so i read) is that the meat doesnt shrink like roasting does, so a smaller piece goes a long way.

So i took it out after the 10hrs and it was delicious. It melted in your mouth. Plus i shoved some gravy granuels (sp) into the stock and had a gorgeous gravy too as it had the meat juices in too.

A wonderful meal, even if i do say so myself. Plus there is plenty left over for a stew later on this week (i saved some of the gravy so that should be extra tasty too).

I used mine for the chilli again yesterday. BTW, for those on any form of slimming diet, turkey mince is a great alternative to beef - it's much lower in fat and has a much chunkier, meatier texture. This with a Homepride low fat chilli sauce (4 points for the whole jar, of which we had a third each), veg cooked in a couple of squirts of low cal fat spray and 60g of rice comes out to 8 points for a massive plateful.

After reading this thread I think I'm going to dig out my slow cooker - I've not used it for ages!

I have 2 questions.....

Question number 1 for Bonnie:
Which would you say is the best one out of the cookbooks you got?

Question number 2 for Punkyfish
Please, please please tell me how you make the rice pudding in your slow cooker and will it work out ok using soya milk instead of dairy?
I love rice pudding!

Question number 1 for Bonnie:
Which would you say is the best one out of the cookbooks you got?


Alas, i cant tell you as AMAZON STILL HAVENT DELIVERED MY B*(ODY BOOKS :devil:

So i am having to collect hints from people, and adapt them for my needs. So far i have had great success using my own initiative ...... but from the reviews on Amazon two of the best books are 'The 150 Best Slow Cooker Receipes' & 'The Slowcooker Cookbook'

Alas, i cant tell you as AMAZON STILL HAVENT DELIVERED MY B*(ODY BOOKS :devil:

So i am having to collect hints from people, and adapt them for my needs. So far i have had great success using my own initiative ...... but from the reviews on Amazon two of the best books are 'The 150 Best Slow Cooker Receipes' & 'The Slowcooker Cookbook'


Thanks Bonnie - when they finally arrive and you get the chance to try out a few recipes, can you let me know which one you'd recommend?

I have a slow cooker but haven't been brave enough to use it yet.

Right,

Other half is away this weekend so it's me on me own with some decorating and general bits and bobs to do.

I have got me some fine ox tail and intend to knock up an ox tail stew/casserole. Now I could use the oven, I could use the slowcooker (overnight) or I could use a pressure cooker. Thing is Pressure cookers scare the living shyt out of me so I think I'll plug for the slow cooker.

I lurrve ox tail....

Enjoy Slipps, and let us know how it turns out.

I have never had Ox Tail :mellow:

Inspired by SF's post a few pages up, i bought a leg of lamb today (i think he used shoulder though).

I have NEVER bought lamb ... firstly because i didnt eat lamb for about 13yrs, and secondly because its so blummin expensive.

BUT i thought i would give it a whirl, for the first time in 15yrs. It cost me a whopping £13 though :shocking: It had better taste like heaven in a pot at that price.

So, fingers crossed.

I bought a Morphy Richards Slo Cooker on Saturday Bonnie, chucked a load of braising steak in, added tin of tomatoes, plenty of worcester sauce, mushrooms and onions with some beef stock and served it with rice when it had cooked for about six hours. Oh my god it was lovely. The meat was so incredibly tender. :good:

Yey - fantastic Pan :w00t:

I have to say that every meat i have done in our cooker has been superb. I have even bought a cheap beef joint, but after cooking it for about 8hrs it melted in your mouth.

It certainly does save money.

Im still waiting for my amazon books. I cant wait to get stuck in and start cooking 'properly'. I now have a cupboard full of ingredients, but i still dont 'really' know what to do with them :blink:

Bluddy yell, those books are taking ages arent they? :mad2:

On the strength of this thread I went out and bought a new slow cooker, and we have had some lovely dinners. Mr B did a pheasant casserole - I din't partake, but he and the boys said it was nice, we have had chicken casseroles and I have tomorrows sausage casserole all ready to go.

I'm going to have to get one now. I think there's a space in the cupboard next to the bread maker and juicer :thumbsup: Or there was last time I opened the door

I'm going to have to get one now. I think there's a space in the cupboard next to the bread maker and juicer :thumbsup: Or there was last time I opened the door
You dont HAVE to buy one. You can just be the odd one out on this forum :wink2:

Did a Coq au vin at the weekend with cheapo chicken bits [thighs and legs] and some spare wine [shock horror] and it was the effin' biz, so it was.........

Urks bought some lamb shanks this morning, so they'll be fekked in at lunchtime for a late supper after the football down the local - [C'mon Ireland]

............ so they'll be fekked in at lunchtime

This is one technical term I ain't heard of! :laugh:

You dont HAVE to buy one. You can just be the odd one out on this forum :wink2:

What? Miss out on a gadget? Moi?

tomorrows sausage casserole all ready to go.
Update - sausages apparently not so good from slow cooker..I can't comment myself as I didnt eat them, I went to the pub with my sister and sister in law.

You'll probably find that low fat sausages are best, Barbara, and don't cook them too much before you put them in, otherwise they tend to fall apart.