RECIPE: Sausage, Liver and Bacon in the Slow Cooker

Time: 30 mins

Servings: For 2 adults

Ingredients:

Fresh lamb's liver- enough for 2

4 x fresh Cumberland sausages

4 x rashers of unsmoked back bacon

Gravy granules or flour

1 pint of stock

Olive or vegetable oil

Flour

Black pepper

Method:

Grill the sausages until they are starting to brown.

Slice up the bacon into quarters.

Fry the bacon and then drain off the oil well.

Put a handful of flour and lots of ground black pepper in a dish and stir.

Rinse the liver.

Lightly coat the liver both sides in the flour and pepper mix, shaking off any excess flour.

Use the same pan but with fresh oil and fry the liver on both sides until golden. Use only the smallest amount of oil you can - keep adding little bits if it gets soaked up by the flour.

Add the bacon, liver and sausages into a slow cooker bowl - INCLUDING the fried flour bits that have come off the liver.

Add the stock and gravy granules or flour until just below your preferred consistency.

Heat on low for 2-3 hours.

Once ready to serve, add a few more granules or flour to thicken if desired.

Serve with buttery mashed potato and green beans.

***Don't add salt as the bacon provides enough.***

RECIPE: Leek and Bacon with Pasta and Cheese Sauce

Time: 25 mins

Servings: For 4 adults

Ingredients:

2 x large leeks

1 x pack of bacon (streaky, middle or back - smoked or unsmoked - whatever your preference)

150g cheddar cheese

Pasta x 8 handfuls

1 pint-ish milk (depending on preferred sauce consistency)

100g butter

Flour

Black pepper

Olive or vegetable oil (your preference)

Water

Method:

Cook pasta then drain.

Shred the leeks into long strips.

Slice the bacon.

Grate the cheese.

Fry the bacon in a pan - you can dry fry or use a small amount of oil but drain it all off afterwards.

Lightly fry the leeks in a little oil and a splash of water then drain.

Put to one side.

To make the roux (white sauce):

Gently melt the butter in a large saucepan.

Once thoroughly melted, add some flour a little at a time until you have a slightly stiff 'dough' (for want of a better word!). Don't let it burn!

Keeping the heat at medium, whisk in the milk a little at a time and I mean a little! (You can warm the milk first for easier absorption but I never bother).

Keep going until the mixture becomes sauce like and then you can add larger amounts of milk until the sauce is at the right consistency for you.

Add grated cheese and stir until melted into sauce.

Add pasta, leeks and bacon into white sauce and grind in lots of black pepper to taste.

Serve with warm crusty bread and fried mushrooms.

RECIPE: Chicken and Bacon Casserole

Time: 30 mins preparation, 8 hours cooking in slow cooker

Servings: 3 adults

Ingredients:

3 chicken legs

4 sticks of celery

1 large leek

2 tablespoons of tomato puree

Chicken stock 1 pint

6 half rashers of smoked streaky bacon

3 tablespoons of cornflour

3 medium onions

Olive oil

Method:

Slice the celery and place in the bottom of the slow cooker.

Brown the chicken all over in the olive oil in a large frying pan then place on top of the celery, retaining the oil.

Slice the onions, leeks and bacon and lightly fry in the retained oil until the onions start to soften.

Stir in the tomato puree and add the stock to the pan and heat until just starting to simmer.

Empty pan into the slow cooker on top of the chicken.

Heat on high until starting to simmer then turn down to low for 7-8 hours.

Remove chicken pieces and debone, adding the meat back to the sauce and thicken with the cornflour.

Serve with boiled rice.

***If you prefer, you can use chicken breast pieces or diced breast. I used legs as they give more flavour***