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As Autumn and winter arrive, the food we eat changes. Here's Spence and Angela's guide to what's good.
Food gets a lot more wholesome and warm during the winter months. Spence has bought himself a slow cooker and is really looking forward to stews, casseroles and whatever else he can fill it with. What tips have you got for slow cooker or other winter warming foods? Let us know below
Spence's Hungarian Ghoulash:
Ingredients (Serves 4)
Coat the meat in the seasoned flour. Heat the oil in a frying pan and fry the onion, pepper, carrot and celery. Add the meat and fry until browned.
Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine and Worcester Sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.
Spence’s beef bourguignon – this will make enough for 6 people
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in slow cooker. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours
Leanne from Bebington:
It’s surprisingly easy to make mango chutney (and various other types of chutney) in your slow cooker. Chutneys make lovely gifts, especially when part of a hamper for Christmas with some good cheddar and perhaps some homemade biscuits.
Chop the mango (the tins are loads easier than fresh because often the fresh ones are too under ripe. It also makes this a far-easier ‘store cupboard’ recipe) and add all the ingredients to the slow cooker. Give it a good stir and cook on high for three hours, or five to six hours on medium or low. That’s it! All you need to do is then put the chutney into sterilised jars – add a little raffia and a pretty label for presents.
Susie from Guiden Sutton:
Mulled wine is delicious in the slow cooker. It’s the perfect place to keep mulled wine for parties as people can help themselves and you won’t be worried about it boiling over or boiling dry.
Put all your ingredients into the slow cooker and cook on high for 30 minutes to an hour, until you start to see bubbles – you can do this part in a saucepan if you want it ready quicker, although be careful not to boil as the alcohol will evaporate! You can now keep the mulled wine at perfect drinking temperature by keeping it on low, although be careful that any guests helping themselves put the lid back on
Meg In Hoole:
Slow Cooked Rice Pudding
100g desert rice
Grease the pot with the butter (use it all up)
Add the other ingredients to the pot
Stir gently together
Turn the slow cooker to high
Stir occassionally during cooking
Cooking time is approx 2.5hrs to 3.5hrs
It's ready when its to the thickness you like your rice pudding to be
We did this in a 3.5ltr slow cooker but it is enough for 2/4 people depending on serving size
Lynne in Wrexham:
Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve