Tom Kerridge’s blueberry, lemon and thyme pancakes Lemon blueberry pancakes recipe from Tom Kerridge’s Lose Weight For Good Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthyshows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring 'diet food' and cook slow to create healthy, wholesome food for balanced eating.

I love that my slow cooker will now be used all year round rather than confined to the colder months. Meanwhile, griddle the courgette slices on a ridged pan for one to two minutes on each side, until charred. Set aside. Place the figs on the tray, cut-side up, and dot with a little butter. Drizzle the honey over the figs and squeeze over the remaining orange juice. Scatter over the hazelnuts and roast for 14 to 16 minutes or until the figs have caramelised. Remove from the oven and turn off the heat. Put the pineapple chunks and their juice, the mango, avocado, chia seeds (if using) and spinach into a high-speed blender and pour over 330ml coconut water. Add the ginger and mint and blend until smooth. Heat the oil in a large heavy based casserole over a medium to high heat. Dust the ox cheeks with the seasoned flour, then add to the casserole and brown for three to four minutes. Remove from the casserole and set aside.Heat the oil in a large heavy-based casserole over a medium to high heat. Dust the meat with the flour, then add to the casserole in batches and seal for 5-6 minutes, until golden. Remove from the casserole and set aside. Methods are given for both slow cooker and conventional ovens so even if you've not invested in a slow cooker, you can still enjoy this marvellous book. I'm working my way through the book now and my non cooking husband even managed to do the Beef Ragu by himself. He was so proud of himself as it was utterly delicious. I’ve used lamb breast instead of mince here, as it is an inexpensive cut of meat that’s perfect for slow cooking. Timings

Pour the mixture into the tin and level off with a few sharp taps. Add the two slices of banana, cut-side up, and bake for 50 minutes to an hour, covering loosely for the final 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean. If time allows, roast the squash first. Preheat the oven to 180°C/gas mark 4. Place the squash in a bowl, drizzle with some oil and season with salt and pepper. Scatter onto a baking tray and roast in the oven for 30 minutes. I’ve taken this comfort food classic to another level with the addition of the slow-cooked chilli beef, using ox cheek. It’s so underused but the flavour is incredible. Timings Place the tomato halves in a bowl along with the garlic, thyme and oil and season with a pinch of salt and pepper.

Spoon three dollops of batter into the pan to form three pancakes. Cook for three minutes on each side, then remove from the pan. Keep warm, wrapped in foil, while you cook the remaining pancakes.

Ainsley Harriott’s brioche French toast with figs, hazelnuts & mascarpone Wake up to Ainsley Harriott’s decadent French toast (Ainsley Harriott’s Good Mood Food) Toss around to make sure the tomatoes are well coated. Scatter on to the lined tray, cut side up, and roast in the oven for 45 minutes.Leave the mashed bananas in a bowl for half-an-hour to oxidise – this will make them browner and add to the colour. Line and grease a 900g loaf tin and preheat the oven to 180°C/Fan 160°C/Gas mark 4. Spoon a layer of the mushroom mixture into your slow cooker. Top with a layer of the griddled courgettes, then some of the white sauce, then sprinkle over some of the grated Parmesan. Repeat until all these ingredients have been used up, but make sure you finish with a layer of white sauce scattered with cheese. Then add a layer of tomato slices, pop the lid on and cook on the high setting for four hours.

Add the onion and garlic to the same pan and fry for three to four minutes. Add the smoked paprika, cumin, cinnamon, oregano and chilli powder and cook for another minute. Combine the flour, cream of tartar, bicarbonate of soda, sweetener, thyme leaves and lemon zest in a large bowl and make a well in the middle. Don't own a slow cooker? Don't panic! The recipes in this book can be cooked either conventionally in the oven or in your slow cooker. When it comes to his preferred style of cooking, Dean says he really likes home cooking and simple family meals.Remove the lamb from the slow cooker and use forks to shred the meat slightly. Spoon the lamb and the contents of the slow cooker into a large ovenproof baking dish, then follow steps 6-7 above. One of the nicest things I found is I would have been able to make the 1st meal from the book the day after the book arrived as there was a few recipes that I had all the ingredients in the cupboard/fridge already, so no need to go shopping immediately for fancy ingredients. Slow cookers are often confined to heavy winter recipes made with stodgy ingredients and with poor nutritional content. Cook Slow: Light and Healthyshows you just how versatile your slow cooker can be with effortless, nourishing recipes inspired by dishes from around the world. Avoid boring ‘diet food’ and cook slow to create healthy, wholesome food for balanced eating. Cook for a further five minutes before adding the chopped tomatoes, sugar, sweet pimentón, hot pimentón and a pinch of salt (don’t overseason at this point as the serrano or chorizo will release more salt when baking). Cook for 10 minutes over a low heat, then add the parsley.