Beef, Lamb and Pork

Preheat your slow cooker.
Peel and cut any vegetables into even-sized small pieces.
Peel and chop or crush garlic and open any tins e.g. tomatoes and drain any beans/peas/pulses (if included in ingredients).
Add the meat, vegetables and any other ingredients, herbs or spices to the slow cooker.
Use either fresh warm stock or add stock cubes and boiling water until the ingredients are covered. Slow cookers need less liquid during cooking, so less stock is needed. See table across for quantities of stock needed.
Stir the ingredients to combine and put the lid on the slow cooker.
Cook on low for 6 to 8 hours or high for 4 to 6 hours. No need to stir during cooking.
If the dish is not to your desired consistency, you can use cornflour to thicken your sauce. Mix one tablespoon of cornflour with an equal amount of water and add to the slow cooker pot and turn to high. This process can be repeated as many times as necessary until the desired consistency is achieved.

Stock requirements	Original recipe	Slow cooker recipe
Spaghetti bolognese	275 ml	100 ml
Chilli con carne	150 ml	100 ml
Beef stew	575 ml	200 ml
Beef or lamb curry	1 litre	300 ml

Spaghetti Bolognese

Serve with a tossed green salad or your favourite vegetables

Ingredients

450 g of lean minced beef or lamb
1 onion, finely chopped
6 mushrooms, chopped
1 carrot, peeled and finely chopped
1 dstsp of plain flour
1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water

Remove the plain flour from this recipe if you are cooking this dish in a slow cooker.

400 g tin of chopped tomatoes
1 dstsp of tomato sauce
salt
pepper
225 g of spaghetti

Method

Cook the mince (beef or lamb), onions, mushrooms and carrots in a dry pan (low heat) for 15 minutes. (There is sufficient fat in mince for frying). Drain any excess fat from pan.
Add the flour and stir well.
Add the stock, tin of chopped tomatoes, tomato sauce, pinch of salt and pepper. Cook gently for 45 minutes.
Cook the spaghetti for 10 to 15 minutes in a saucepan of boiling salted water. Strain and serve topped with the sauce.

Any leftover Bolognese sauce can be used to fill
wraps or as a topping for baked potatoes.

Serves:

2 adults and 2 kids

Preparation time:

15 minutes

Cooking time:

60 minutes

Utensils needed:

Frying pan
Saucepan
Chopping board
Chopping knife
Vegetable peeler
Wooden spoon
Measuring jug

Cottage pie

Serve with your favourite vegetables such as broccoli

Ingredients

450 g of lean minced beef
pepper
pinch of salt if desired
1 onion

2 carrots
3 mushrooms
5 to 6 broccoli florets
20 g of frozen peas
1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water
5 cooked potatoes, boiled or steamed
a little low-fat milk

You can use a tin of oxtail soup instead of stock cubes.

Method

Preheat the oven to 180°C / 375°F / Gas Mark 4.
Place the minced beef in a frying pan. Add pepper and salt if desired.
Fry the meat until browned (approximately 15 minutes) and drain off any excess fat from the pan.
Peel the onion, carrots and mushrooms and chop them finely. Add these to the minced beef, along with the broccoli florets and the peas.
Add the stock to the minced beef.
Bring to the boil, stirring all the time.
Put into a greased casserole dish.
Mash the potatoes and add a little milk, and a pinch of salt (if using) and pepper.
Spoon on top of meat mixture and smooth gently with a knife or fork to form a pattern on top.
Bake in the preheated oven for 45 minutes.

Serves:

2 adults and 2 kids

Preparation time:

20 minutes

Cooking time:

70 minutes

Utensils needed:

Frying pan
Casserole dish
Chopping board
Chopping knife
Vegetable peeler
Wooden spoon
Measuring jug
Potato masher

Beef burger

Serving suggestion

4 hamburger buns, halved
1 large beef tomato, sliced into 4 thick slices
2 sweet green gherkins, sliced lengthways
4 tsp of low-fat mayonnaise

Ingredients

10 ml of vegetable oil
1 small onion, diced
1 clove of garlic, crushed
400 g of lean minced beef

1 large egg, beaten
Pinch of black pepper
1 tbsp of fresh chopped sage or 1 tsp of dried sage
plain flour (for shaping burgers)

Method

Cook the onion and garlic on medium heat for a few minutes in a frying pan with some oil until soft.
Place the mixture in a large bowl and leave it for a short while to cool.
Add the mince and egg to the bowl. Mix well and season with pepper and sage.
Shape the mixture into 4 thick burgers - use some flour on your hands to prevent the meat sticking.
Place on a covered plate or in a sealable container.
Keep cool in the fridge until ready to cook.
Cook the burgers in a hot frying pan with some olive oil for at least 10 to 12 minutes each side.
Before serving, ensure that the burgers are cooked thoroughly. Cut into them with a clean knife and check that they are piping hot all the way through, there is no pink meat remaining and that the juices run clear.
When cooked, serve the burger immediately in the bun and dress as desired.

Serves:

4 adults

Preparation time:

10 minutes

Cooking time:

25 minutes

Utensils needed:

Frying pan
Mixing bowl
Wooden spoon
Chopping board
Chopping knife

Meat loaf

Serve hot with vegetables or cold with a salad or as a sandwich filling

Ingredients

450 g of lean minced pork
1 large onion, very finely chopped
6 dried apricots, chopped into small pieces

Salt and pepper to taste
2 medium-sized green apples, finely chopped
110 g of fresh brown breadcrumbs
2 dstsp of tomato sauce
10 walnuts, quartered
2 medium-sized eggs, beaten
1 tsp of vegetable oil to brush the loaf tin

Method

Fry the minced pork and onion in a dry pan, then add in the apricots for a few minutes on a low heat, then season with salt and pepper. The sausage meat contains fat, so there is no need to add extra oil to the pan.
When the meat is cooked, place all the ingredients in a large mixing bowl and mix thoroughly together.
Brush a large loaf tin with oil and fill with the mixture.
Smooth the top and place in the fridge for 1 hour.
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Cook in the preheated oven for around 1¼ to 1½ hours.

Serves:

6 adults

Preparation time:

40 minutes

Cooking time:

1 hour 30 minutes

Utensils needed:

Chopping board
Chopping knife
Frying pan
Large loaf tin
Mixing bowl
Wooden spoon

Chilli con carne

Serve with rice

Ingredients

1 medium-sized onion, finely chopped
1 clove of garlic, crushed
1 medium-sized carrot
1 medium-sized pepper

Try using more beans and less meat for a cheaper but equally satisfying meal.

5 button mushrooms
450 g of lean minced beef
1 dstsp of plain flour
1 tsp of chilli powder
1 low-salt beef stock cube in 150 ml of boiling water
2 dstsp of tomato sauce
½ x 400 g tin of chopped tomatoes
100 g of frozen peas, defrosted
½ x 240 g tin of kidney beans

Method

Peel and chop the onion, garlic, carrot, pepper and mushrooms.
Put minced beef in dry frying pan. There is sufficient fat in mince for frying.
Cook for 20-25 minutes over a low heat until well browned, stirring all the time.
Add onions and garlic to the pan and cook for 2 to 3 minutes. Sprinkle on the flour and chilli powder and cook for 1 to 2 minutes, stirring all the time.
Add beef stock, tomato sauce, tinned tomatoes and vegetables. Bring to the boil.
Add kidney beans to mince.
Simmer for 20 minutes or until the sauce is at the desired consistency.

Use a sauce pan if the frying pan is too small.

Serves:

4 adults

Preparation time:

10 minutes

Cooking time:

50 minutes

Utensils needed:

Chopping board
Chopping knife
Frying pan or saucepan
Wooden spoon
Measuring jug
Vegetable peeler

Meatballs

Serve with pasta

Ingredients

450 g of lean minced
lamb/beef
1 large onion, finely chopped
2 to 3 cloves of garlic,
finely chopped
2 dstsp of tomato puree
400 g tin of chopped
tomatoes
pinch of black pepper

Method

Place the minced meat in a large bowl.
Fry the onion and garlic until golden brown.
Add a little water and tomato puree to the pan.
Cook for a few minutes.
Add this mixture to the minced meat and mix well.
Shape into meatballs with damp hands.
Place the meatballs back in the pan over a medium heat and cook for 8 to 10 minutes, turning occasionally until brown on all sides.
Drain any excess fat from the pan or gently pat meatballs with kitchen paper to remove any excess fat.
Add the tin of chopped tomatoes to the frying pan and season with pepper.
Cook the meatballs gently in the frying pan for 15 to 20 minutes, turning occasionally.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

30 minutes

Utensils needed:

Chopping board
Chopping knife
Frying pan
Mixing bowl
Wooden spoon

Beef tacos

Ingredients

1 tsp of vegetable oil
340 g of lean minced beef
1 medium-sized onion, finely chopped
2 large cloves of garlic, finely chopped
2 tbsp of mild chilli powder
½ tsp of cumin
65 g of Mexican salsa
Juice from ½ a lime
Salt and pepper to taste
8 taco shells

For the toppings

30 g of iceberg lettuce, chopped
1 large vine-ripened tomato, finely chopped
4 dstsp of low-fat, natural yoghurt
30 g of low-fat Cheddar cheese, grated
½ ripe avocado, sliced
1 small white onion, finely chopped

Method

Heat the oil in a frying pan.
Add the mince and brown, then add the onion and garlic. Continue cooking for a few minutes, stirring occasionally.
Add the chilli, cumin, salsa, lime, salt and pepper. Simmer for 20 minutes.
Heat the taco shells according to the instructions on the packet.
Place a small amount of lettuce in the base of the shell and spoon the mince onto it.
Add any or all of the toppings according to taste.

Serves:

4 adults

Preparation time:

5 minutes

Cooking time:

25 minutes

Utensils needed:

Chopping board
Chopping knife
Frying pan
Wooden spoon
Grater

Beef stew

Ingredients

20 ml of vegetable oil
675 g of lean stewing beef, diced
5 medium-sized carrots, peeled and chopped
1 medium-sized onion, chopped
1 low-salt beef stock cube dissolved in 575 ml of boiling water
Salt and pepper to taste
2 to 3 medium-sized potatoes, halved

Method

Add the oil to a frying pan and fry the beef until browned on all sides.
Remove from the frying pan and place in a saucepan.
Fry the carrots and onion lightly in the frying pan.
Remove from the frying pan and place with the meat in the saucepan.
Add the stock, salt, pepper and potatoes to the saucepan. Stir.
Cook gently over a low heat for 1 to 1½ hours until the meat is tender.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

2 hours

Utensils needed:

Chopping board
Chopping knife
Frying pan
Measuring jug
Saucepan
Wooden spoon
Vegetable peeler

Pork stir-fry

Serve with noodles or boiled rice

Chicken, beef or lamb can be used instead of pork.

Ingredients

450 g of pork pieces
1 onion
1 clove of garlic
6 mushrooms
2 carrots
1 pepper

1 low-salt chicken stock cube dissolved in 150 ml of boiling water
2 dstsp of soy sauce
2 tsp of cornflour
20 ml of vegetable oil

You can add in spring onions, frozen peas, peeled prawns or diced cooked chicken halfway through cooking.

Method

Cut pork into thin slices.
Cut onions into thin slices and chop garlic.
Slice mushrooms and cut carrots and pepper into thin strips.
Mix the chicken stock with the soy sauce. Blend in the cornflour and mix to a smooth paste.
Heat the oil in a large frying pan. Add the pork and fry until well browned.
Add the onion, garlic and carrot to the pan and fry for 2 to 3 minutes.
Then add mushrooms and pepper to pork mixture and continue frying for 2 to 3 minutes.
Pour the stock mixture into the pan and bring to the boil, stirring all the time. Simmer for 5 minutes.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

15 minutes

Utensils needed:

Frying pan
Chopping board
Chopping knife
Vegetable peeler
Measuring jug
Wooden spoon

Beef or lamb curry

Serve with boiled rice or boiled potatoes

Ingredients

450 g of lean stewing beef or lamb
10 ml of vegetable oil
1 large onion, chopped
1 clove of garlic, chopped
2 dstsp of curry paste
1 apple, peeled and grated
2 low-salt beef stock cubes dissolved in 1 litre of boiling water

Method

Preheat the oven to 180°C / 350°F / Gas Mark 4.
Cut meat into 2 cm cubes.
Heat the oil and fry the meat, onion and garlic over a low heat until the meat is brown on all sides. Then place in a casserole dish.
Add the curry paste to the juices remaining in the pan.
Cook for 2 to 3 minutes.
Add the grated apple and stock.
Stir continuously to avoid lumps.
Bring to the boil and add to the meat mixture in the casserole dish.
Cook in the preheated oven for 1½ hours until meat is tender.

Serves:

4 adults

Preparation time:

15 minutes

Cooking time:

2 hours

Utensils needed:

Casserole dish
Frying pan
Wooden spoon
Chopping board
Chopping knife
Vegetable peeler
Measuring jug

Grilled pork chops with apple sauce

Serve with potatoes and French beans or your favourite green vegetables

Ingredients

4 lean pork chops
4 dstsp of apple sauce
salt and pepper to taste

Method

Preheat the grill for 10 minutes.
Trim off any excess fat from the pork chops.
Cook under a hot grill for about 5 minutes each side.
Check that the juices run clear and there is no pink meat.
Season with salt and pepper to taste.
Serve with the apple sauce.

Serves:

4 adults

Preparation time:

10 minutes

Cooking time:

20 minutes

Utensils needed:

Chopping board
Chopping knife

Pork and pepper kebabs

Ingredients

480 g of lean pork, diced
2 red peppers

For the marinade

3 tbsp of balsamic vinegar or juice of 1 lemon
20 ml of vegetable oil
1 red chilli, trimmed
2 cloves of garlic, peeled and crushed
1 level tsp of paprika
1 tsp of dried parsley
freshly ground black pepper

Method

Place the balsamic vinegar/lemon juice and vegetable oil in a bowl.
De-seed the chilli and slice it very thinly. Toss the chilli into the bowl and whisk with a fork.
Add in the crushed garlic and the paprika.
Stir the parsley into the marinade and season with some black pepper.
Add the diced pork to the marinade, making sure that it is well coated.
Cover with cling film and leave for at least 1 hour, or overnight in the fridge.
Chop the red peppers in half, de-seed and cut them into chunks. Thread a piece of pepper onto a skewer, followed by some marinated pork, and then continue until you have filled the skewer with meat and peppers.
Repeat the process for the other 3 skewers.
Place the kebabs on a hot barbeque or under a hot grill and cook for approximately 20 minutes until they are cooked through, making sure that you turn them frequently and brush with the marinade occasionally.

Serves:

4 adults

Preparation time:

1 hour 30 minutes

Cooking time:

20 minutes

Utensils needed:

Chopping board
Chopping knife
Mixing bowl
Wooden spoon
4 x Skewers

Pork, chickpea and sweet potato stew

Ingredients

1 tsp of vegetable oil
1 lean loin pork chop, cut into strips
1 small onion, peeled and chopped1
clove of garlic, peeled and crushed or finely chopped

½ tsp of paprika
½ tsp of dried rosemary
½ tsp of dried thyme
1 bay leaf
1 tbsp of chickpeas, drained
½ of a medium-sized sweet potato,
peeled and cubed
400 g tin of chopped tomatoes

Method

Heat the oil in a non-stick pan and when hot, brown the pork. Remove the pork from the pan and set aside.
Next add the onion and all the herbs and spices and cook for 5 minutes before stirring in the remainder of the ingredients, including the pork.
Cover the stew, turn the heat down to its lowest and simmer until tender (1 hour).

Serves:

1 adult

Preparation time:

10 minutes

Cooking time:

1 hour 15 minutes

Utensils needed:

Chopping board
Chopping knife
Saucepan
Wooden spoon

Honey roast ham

Ingredients

1 ham, around 2 kg
5 tbsp of honey
3 tbsp of wholegrain mustard

Method

Calculate the cooking time. Allow 20 minutes per 450 g of ham.
Remove the outer wrappings and place ham in a saucepan. Cover with cold water, place the lid on top and bring to the boil.
Boil for the length of time you have calculated, or as indicated on the ham’s cooking instructions.
At the end of the cooking time, turn the heat off and leave the ham sitting in the hot water for about 10 minutes - this will make it easier to carve.
Drain off the water and place the ham on a baking tray.
Preheat the oven to 160°C / 320°F / Gas Mark 3.
Cover the ham on the baking tray with foil and roast for 30 minutes.
In a cup, mix up the honey with the wholegrain mustard.
Remove foil and spread over the surface of the ham using the back of a spoon or a knife.
Roast for a further 15 minutes until golden brown, basting once or twice during cooking with the honey glaze.

Use any leftovers for ham sandwiches

Serves:

22 adults

Preparation time:

5 minutes

Cooking time:

For a 2 kg ham boil for 1h 40 minutes and bake for an extra 30 minutes. Total cooking time is 2 hours 10 minutes.

Utensils needed:

Baking tray
Saucepan
Wooden spoon
Cup