Add the onion and garlic to the same pan and fry for three to four minutes. Add the smoked paprika, cumin, cinnamon, oregano and chilli powder and cook for another minute. Meanwhile, griddle the courgette slices on a ridged pan for one to two minutes on each side, until charred. Set aside. One of the nicest things I found is I would have been able to make the 1st meal from the book the day after the book arrived as there was a few recipes that I had all the ingredients in the cupboard/fridge already, so no need to go shopping immediately for fancy ingredients. Remove the lamb from the casserole and use forks to shred the meat slightly, then return it to the casserole.

Place the figs on the tray, cut-side up, and dot with a little butter. Drizzle the honey over the figs and squeeze over the remaining orange juice. Scatter over the hazelnuts and roast for 14 to 16 minutes or until the figs have caramelised. Remove from the oven and turn off the heat. I’ve taken this comfort food classic to another level with the addition of the slow-cooked chilli beef, using ox cheek. It’s so underused but the flavour is incredible. Timings Something magical happens when you roast tomatoes – the already sweet tomatoes start to dry out and the flavour intensifies tenfold. This recipe is based on one of my favourite dishes, the Caprese salad of tomato, mozzarella and basil. I’m not quite sure how these three humble ingredients can create such an incredible taste sensation when eaten together, but I’m not going to complain. You can put all the ingredients uncooked into your slow cooker for ease, but I like to start the process in a pan because I find that the tomatoes release too much liquid into the pot.

Three stress-free slow cooker recipes by Masterchef's Dean Edwards

Put the olive oil in a frying pan over a medium heat. Add the garlic and fry for a few seconds before adding the chopped onion and the ham or chorizo. Cook for about five minutes and then add the asparagus and peas. Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on a medium to low heat, and watch as it turns to caramel, stirring occasionally. As soon as the sugar melts, add the butter. As soon as the butter has melted, add the cream and salt. Cook on a low heat for two minutes until you have a smooth caramel. Take off the heat. Remove the lamb from the slow cooker and use forks to shred the meat slightly. Spoon the lamb and the contents of the slow cooker into a large ovenproof baking dish, then follow steps 6-7 above. But slow cooking is by no means confined to meat; vegetables benefit from the process too. Onions melt away, root vegetables become tender and sweet – the possibilities are endless.

Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthyshows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring ‘diet food’ and cook slow to create healthy, wholesome food for balanced eating. Cook for a further five minutes before adding the chopped tomatoes, sugar, sweet pimentón, hot pimentón and a pinch of salt (don’t overseason at this point as the serrano or chorizo will release more salt when baking). Cook for 10 minutes over a low heat, then add the parsley.Ainsley Harriott’s brioche French toast with figs, hazelnuts & mascarpone Wake up to Ainsley Harriott’s decadent French toast (Ainsley Harriott’s Good Mood Food) Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthyshows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring 'diet food' and cook slow to create healthy, wholesome food for balanced eating. Place the tomato halves in a bowl along with the garlic, thyme and oil and season with a pinch of salt and pepper. Put the pineapple chunks and their juice, the mango, avocado, chia seeds (if using) and spinach into a high-speed blender and pour over 330ml coconut water. Add the ginger and mint and blend until smooth.