The slow cooker is very useful with recipes that have a short preparation time and can cook away to provide a very tasty evening meal. I enjoy both of these recipes.

My mum always had so many mouths to feed and she was wonderful at making a delicious dinner at very little expense. This upbringing has always stayed with me. I love the fine food and creativity we are able to do in the restaurant, but I always remember that this is not the way people eat every day. This lamb hotpot recipe is a good example of how to use frugal cuts but still make a fabulous family meal. I never tire of saying how lucky we are in Ireland to have so many producers making top-quality ingredients.

Both of these meals are ideal to freeze. I like to make this Moroccan tagine with chicken thighs. Your butcher will prepare them for you by removing the skin, trimming them and removing the bones. Otherwise, breasts also work well and, because the heat of the slow cooker is so gentle, they stay nice and moist. I love the Dunnes Stores Simply Better Mild Curry Seasoning. You could use pumpkin instead of the butternut squash when it is in season.

Happy cooking,

Neven

Neven Maguire’s Midweek Meals is out now, published by Gill

Recipes

Irish lamb hotpot. \ Claire Nash

Irish lamb hotpot

Serves four to six

1 tbsp rapeseed oil

450g (1lb) stewing lamb pieces, well trimmed

100g (4oz) smoked streaky bacon lardons

1 large onion, sliced

4 carrots, cut into big chunks

1 small turnip, cut into chunks

6 potatoes, cut into chunks

2 bay leaves

2 tsp fresh thyme leaves

1.2 litres (2 pints) chicken stock (from a cube is fine), or water

50g (2oz) pearl barley

1 large leek, trimmed and sliced

knob of butter

sea salt and freshly ground black pepper

  • 1 Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this; if not, use a sauté pan on the hob. Heat the oil over a medium heat, then add the lamb and brown all over, turning regularly.
  • 2 Add the bacon and sauté for a few minutes, until sizzling. Place in the slow cooker (if you have used a separate pan). Add the onion, carrots, turnip, potatoes, bay leaves, thyme and enough of the stock or water to cover. Season with salt and pepper. Cover and cook on low for 6 hours.
  • 3 Stir in the pearl barley and leek, then raise the temperature to high and cook for 2 hours more, until the pearl barley is tender.
  • 4 Stir in the butter just before serving, then ladle into warmed bowls and add a good grinding of black pepper to serve.

    • Moroccan chicken tagine with butternut squash

    Serves four to six

    4 tbsp rapeseed oil

    2 large onions, roughly chopped

    4 garlic cloves, finely chopped

    1 × 2.5cm (1in) piece of fresh root ginger, peeled and finely chopped

    2 tbsp mild curry powder or paste

    2 tsp ground turmeric

    2 tsp ground cinnamon

    2 × 400g (14oz) tins of Italian chopped tomatoes

    500g (1lb 2oz) boneless, skinless chicken cubes (thigh or breast)

    1 butternut squash, peeled, deseeded and cut into cubes

    2 tbsp clear honey

    about 450ml (¾ pint) chicken stock (from a cube is fine)

    sea salt and freshly ground black pepper

    To garnish:

    chopped fresh mint and/or coriander

    roughly chopped toasted pistachio nuts

    To serve:

    couscous

    natural yoghurt

  • 1 Preheat your slow cooker according to the manufacturer’s instructions. If your slow cooker has a sauté option, you can use this. If not, use a large sauté pan on the hob over a medium heat.
  • 2 Heat the oil. Then add the onions and sauté for 8-10 minutes, stirring occasionally, until they are softened and have taken on a little colour.
  • 3 Add the garlic and ginger and sauté for another 3-4 minutes.
  • 4 Stir in the curry powder or paste, turmeric and cinnamon and cook for one minute. Pour in the tomatoes and carefully blend to a thick purée with a hand-held blender. Using a spatula, transfer to the slow cooker (if you have used a separate pan).
  • 5 Stir the chicken into the tomato base along with the butternut squash and honey, adding enough stock to make a thick-ish sauce that barely covers all the ingredients. Season with salt and pepper.
  • 6 Cover and cook on low for 4 hours, until the chicken and butternut squash are completely tender.
  • 7 When ready to serve, make the couscous according to the packet instructions and spoon into wide-rimmed bowls.
  • 8 Ladle over the tagine and add a dollop of yoghurt to each one. Then scatter the herbs and pistachio nuts on top to garnish.