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      Overnight yogurt

      PREPARATION TIME: 5 MINUTES

      COOKING TIME: 6–9 HOURS

      MAKES ABOUT 1 LITRE (1³/₄ PINTS)

      VEGETARIAN

       It’s definitely easier to buy a pot of ready-to-eat yogurt than to make your own. But if you’ve got lots of milk that needs using up, or you’re feeling creative, then why not give this a try. Before trying this recipe, make sure your slow cooker is happy being kept on the warming function for several hours – check your manufacturer’s instructions.

       2 litres (31/2 pints) whole milk

       350ml (12fl oz) double cream

       200ml (7fl oz) live bio natural yogurt

      Bring the milk to the boil in a large pan over a high heat. As soon as it boils lower the heat and simmer for 10 minutes or until reduced by a third.

      Pour the milk into the slow cooker dish and mix in the cream. Leave for 10 minutes, uncovered, until just lukewarm, then add the yogurt and mix in well.

      Cover with the lid and cook on the warming function overnight or for up to 9 hours until thickened.

      Spoon the yogurt into a bowl and allow to cool before eating with fresh fruit and muesli. Keep any remaining yogurt covered in the fridge for up to five days.

       TRY…

      blending the cooked and cooled yogurt with sweetened fruit purée to create your own flavoured yogurt.

      Savoury baked ricotta

      PREPARATION TIME: 10 MINUTES

      COOKING TIME: 6–9 HOURS

      SERVES 4–6

       A lighter alternative to a full-blown cooked breakfast, this dish is inspired by Aussie breakfast menus where you will see lots of sweet and savoury baked ricotta on offer. This cheesy version is great with grilled tomatoes and crispy bacon, or for something different, try with grilled figs and crispy bacon.

       Butter, for greasing

       500g (1lb 2oz) ricotta cheese

       2 medium eggs

       2 tbsp cornflour

       75g (3oz) finely grated freshly Parmesan cheese

       Sea salt and freshly ground black pepper

      Butter a 450g (1lb) non-stick loaf tin and line the base with parchment paper. Place a trivet, up-turned heatproof saucer or cushion of scrunched-up foil into the base of the slow cooker dish.

      Place the ricotta in a large bowl and whisk until smooth. Add the eggs, cornflour and Parmesan and beat to combine. Season with plenty of salt and pepper.

      Pour the mixture into the prepared tin and level the surface. Place a rectangle of parchment paper over the top, then wrap the tin tightly in greased foil. Place the tin on top of the trivet in the slow cooker, then pour in enough cold water around the outside to just cover the trivet.

      Cook on low overnight or for up to 9 hours until firm. Remove the tin from the slow cooker and unwrap. Allow to cool for at least 15–30 minutes before turning out onto a serving plate or board. Using a serrated knife, cut into thick slices and serve topped with grilled cherry tomatoes or figs and crispy bacon.

       WHAT ABOUT…

      if you want to use the oven? Cook in an oven preheated to 180°C (350°F), Gas mark 4 for 45–50 minutes until just firm.

      Hot blueberry and pear Bircher

      PREPARATION TIME: 5 MINUTES

      COOKING TIME: 6–9 HOURS

      SERVES 2

      VEGETARIAN

       This is a fabulous combination of flavours. Make sure your slow cooker is happy being left on the warming function overnight before you make this – check the manufacturer’s instructions.

       4 tbsp jumbo rolled oats

       100ml (31/2fl oz) milk

       100ml (31/2fl oz) cold water

       1 small cinnamon stick

       1 ripe pear

       100g (31/2oz) blueberries

       Toasted chopped hazelnuts, for sprinkling

      Place the oats in a heatproof bowl that fits into your slow cooker dish. Add the milk, cold water and cinnamon stick. Do not stir.

      Place the bowl in the slow cooker dish, then pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on the warming function overnight or for up to 9 hours.

      When you are ready to eat, coarsely grate the unpeeled pear into the mixture, avoiding and discarding the core. Add the blueberries and fold through to combine. Spoon into bowls, sprinkle with some toasted chopped hazelnuts and serve.

       TRY…

      making this with whatever fruit is in season. It’s great with fresh raspberries and chopped pistachios in the summer.

      Spelt and apple bread

      PREPARATION TIME: 20 MINUTES

      COOKING TIME: 6–9 HOURS

      MAKES 1 LARGE LOAF

      VEGETARIAN

       Spelt has become rather a fashionable ingredient recently and spelt flour is now widely available in supermarkets.

       2 tbsp vegetable or sunflower oil, plus extra for oiling

       300ml (10fl oz) warm water

       50ml (13/4fl oz) apple juice, warmed

       1 tsp dried yeast (not fast-action dried yeast)

       1 eating apple, cored and grated

       Juice of 1 lemon

       500–650g (1lb 2oz–1lb 7oz) spelt flour, plus extra for dusting

       1 tsp sea salt

      Oil a deep non-stick 1kg (2¹/₄lb) loaf tin and place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Pour in enough cold water to come just below the surface of the trivet, about 200ml/7fl oz.

      Mix the warm water, apple juice and yeast together in a large bowl and set aside for 10 minutes or until frothy.

      Place the apple into a bowl, add the lemon juice and combine. Mix the flour into the yeast mixture, adding a small amount to start with and mixing well between each addition. When the dough begins to come together

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