Short Rib and Shiitake Pho, Chicken Congee with XO, Lamb Belly Birra, Slow Baked Chocolate Cookie with Vanilla Ice Cream,Aubergine masala

Read more about the benefits of slow cooking here.

Short Rib and Shiitake Pho serves 4-6


  • 1 short rib 
  • 50g shitake mushrooms, sliced
  • 500ml beef stock 
  • 500ml water 
  • half an onion 
  • 1 garlic clove 
  • 1 star anise 
  • 1 cinnamon stick 
  • 1 tsp fennel seeds 
  • 4 black pepper seeds 
  • 20g fresh ginger 
  • 1 lemongrass stick (bashed )
  • 2 red chillies 
  • half a bunch coriander 
  • 3 stalks of mint 
  • 2 spring onions
  • 20ml of fish sauce
  • 250g flat Banh pho noodles, prepared according to packet instructions, to serve
  • salt 
  • 2 limes


Set your crock pot to high (for 2-3 hour cooking) or low Recommended (for 4-6)

Remove the inner aluminium pot of the Crock-Pot and place on the hob. Add the spices and toast them quickly till they becomearomatic. Remove and keep aside. Slice on onion in half and char it flat side down till black and then add the ginger till you get colour on both sides. 

Remove the bone and colour the short rib and bone in the pan on every side. Add the bone to the crockpot, add the stock, the water, the onion. garlic clove, the spices the ginger, coriander stalks and shiitake mushrooms.

Slice the short rib lengthways half a cm thick and add to the pot. 

Cook until the beef gets soft to the bite but doesn’t break up. Finish with the fish sauce then add salt to taste. 

Remove the spices, ginger, and lemongrass then portion into bowls with the prepared noodles. Slice the spring onion and chilli and top with these and some lightly torn coriander leaves and mint. Serve with lime wedges.

Chicken Congee with XO serves 4-6


20ml vegetable oil

2 whole chicken legs 

500ml chicken stock 

500ml water 

1 bay leaf 

250 grams jasmine rice 

2 cloves of garlic 

2 tsp ginger paste 

2 tbsp xo sauce 


light soy sauce 


Set your crock pot to high Recommended (for 2-3 hour cooking) or low (for 4-6)

Brown your chicken first within the inner aluminium pot of the Crock-Pot to get some colour then add it to the Crock-pot, cover with the stock and water and add the rest of the ingredients minus the xo, ginger, salt and soy. Cook till the rice has broken down and it takes on a porridge consistency. 

When done, stir in the broken down garlic (which should be soft) season lightly with the salt and add the ginger. Transfer to a bowl then add a little soy to top and a spoonful of XO. 

Lamb Belly Birra serves 4-6


20ml vegetable oil

1 boneless lamb belly (breast of lamb)

500ml chicken stock 

 1 onion sliced 

200ml tomato passata 

1 bottle of light beer 

2 tbsp chipotle paste 

1 tsp coriander powder 

1/2 tsp cinnamon 

1/2 tsp nutmeg 

3 cloves 

1/2 tsp cumin. 

1 dry ancho chilli 

1 bay leaf 

1 tbsp oregano 

2 garlic cloves 

2 tsp cornflour 



1 Lime 


Set your crock pot to high (for 2-3 hour cooking) or low Recommended (for 4-6)

Slice the lamb into chunks and brown in the inner aluminium pot of the Crock-Pot..

Remove then add the sliced onion. Cook down till soft then add the spices and cook for a minute. 

Add the onion to the lamb and the rest of the ingredients apart from the salt and cornflour and cook until the lamb belly becomes soft to the bite. 

Add the salt to taste and if the mixture needs thickening, mix the cornflour with a little water and add to the mix. Cook until thick (taste if you transfer to a pan and bring to the boil). 

Serve with a loaf of crusty bread to dip.

Slow Baked Chocolate Cookie with Vanilla Ice Cream serves 4-6


280g flour 

1 tsp baking powder 

1 tsp salt

240g butter 

80g light brown sugar 

200g caster sugar 

1 tsp vanilla extract 

2 egg 

300g butterscotch * 

300g vanilla or milk ice cream

2 tbsp unsalted butter, plus a little extra

200g tin sweetened condensed milk

2 tbsp cocoa powder

1 tsp vanilla extract


In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.

Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill till firm.

NB: You will only need to use about two thirds of this for the recipe.

In a small bowl, whisk together flour, baking soda, and salt.

In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy.

Add vanilla and eggs and beat until combined.

Add flour mixture to wet ingredients and beat until just combined. (The mixture can now be chilled for about half an hour to make it easier to handle before proceeding).

Cover the base of your pot with half the mix and press down a small circle in the centre. 

Add the butterscotch mix and then make another layer on top witty the rest of the dough

Set your Crock-Pot to low  for 3-4 hour cooking then turn it up to high for the last 30 mins uncovered. 

Serve warm with vanilla ice cream on the side.

Aubergine masala serves 4-6


30ml vegetable oil or clarified butter

2 small or one large aubergine, diced 

3 onions sliced.

2 medium fresh tomato, quartered

½ tsp fresh green chilli, finely chopped

½ tsp salt, or to taste

½ tsp sugar

1 tsp red chilli powder

¼ tsp turmeric powder

1/2 tsp cumin powder 

1 tsp dried fenugreek leaves

1 tsp ginger paste

1 tsp garlic paste

1 tbsp fresh coriander, chopped

6 skinned almonds, ground to a paste with a little water

200ml tomato passata

200ml water

30g butter

30ml single cream

Sliced ginger and fresh coriander, to serve


Set your crock pot to high Recommended  (for 2-3 hour cooking) or low (for 4-6)

Remove the inner aluminium pot of the Crock-Pot and place on the hob. Add the onions and fry them in a little oil or clarified butter.Add the spices and fry for 3 mins then add the aubergine and then add all the tomatoes. When they are hot transfer to the Crock-Pot add the rest of the ingredients apart from the cream and butter. Cook down until the oil begins to separate and finish with the butter and cream and salt to taste. (If liked, you can puree about half the mixture and mix together).

Serve with some basmati rice and your condiments of choice.