In his new cookbook, MasterChef’s Dean Edwards shares easy, mouthwatering recipes for slow cookers and conventional ovens inspired by dishes from around the globe.
Tandoori chicken with coconut sambal
When I’m trying to eat healthily but I still have a craving for curry, my go-to dish is usually beautifully succulent tandoori chicken. This slow-cooked version gives the spices and flavours extra time to work their magic.
TIP If you want a crispy skin, put the cooked chicken on a baking sheet and roast in a hot oven for 10-15 minutes.
Creamy Tuscan chicken pot
This creamy, rich one-pot wonder has incredible flavour without any of the guilt. You can substitute the thighs for chicken breasts if you want to make it even leaner. The orzo pasta is a great way to bulk up this recipe without too much fuss.
TIP Just before serving, stir through the spinach and crème fraîche until the spinach wilts. Serve with crusty bread.
Fragrant lamb biryani
When you combine melt-in-your-mouth tender lamb with fragrant spices and fluffy rice, you have a one pot dish that you’ll want to cook time and time again.
TIP Just before serving, scatter over the almonds, cranberries and fresh coriander. Give the dish a gentle stir and enjoy with a dollop of plain yoghurt.
A proper Vietnamese pho relies on the rich, deeply flavoured beef stock, which takes time to develop. You can cheat a little and use shop-bought stock, but bones from your local butcher add so much flavour to this recipe.
TIP Garnish with spring onions, bean sprouts, mint, lime wedges and a drizzle of Sriracha sauce.
Smoky mushroom stroganoff
Traditionally this dish contains beef, but if anything my vegan mushroom version tastes even better. I usually serve this with a portion of fluffy rice to absorb the beautifully smoky sauce.
TIP Not vegan? Just use plain yoghurt or even crème fraîche instead of soy yoghurt.
Chana dhal and sweet potato curry
The lentils’ texture in this curry is just fabulous and combined with sweet potato, you have a curry which the whole family will love.
TIP The lentils’ texture in this curry is just fabulous and combined with sweet potato, you have a curry which the whole family will love.
THIS IS AN EDITED EXTRACT FROM COOK SLOW: LIGHT & HEALTHY BY DEAN EDWARDS. PUBLISHED BY HAMLYN. PHOTOGRAPHY: KRIS KIRKHAM. RETAIL PRICE: R405 PRICE CORRECT AT THE TIME OF GOING TO PRINT AND SUBJECT TO CHANGE WITHOUT NOTICE