LITMIR.BIZ

      MOROCCAN FILLED PEPPERS

      Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.

      Preparation time: 10 minutes

      Cooking time: 1½-2 hours

      Serves 4

       Vegetarian

      4 red peppers

      2 garlic cloves, peeled and finely sliced

      6 tbsp couscous

      3 tbsp boiling water

      4 tbsp finely chopped fresh herbs, such as basil, flat-leaf parsley or mint

      3 tbsp olive oil, plus extra for drizzling

      2 tomatoes, diced

      1 tsp harissa paste

      Sea salt and freshly ground black pepper

      Using a sharp knife, halve the peppers, attempting to cut along the centre of the stalk so that each half has a piece of stalk attached to it. Carefully remove the seeds, leaving the stalks intact, and arrange the peppers in a single layer in the slow cooker dish (they should fit snugly with few gaps between them). Divide the garlic slices between the peppers.

      Place the couscous in a large bowl and add the boiling water. Add the herbs, olive oil, tomatoes and harissa paste, then season with salt and pepper and mix well. Spoon the mixture neatly into the pepper halves and drizzle a little more olive oil over the top. Cover with the lid and cook on high for 1½–2 hours or until the peppers are wonderfully soft but still holding their shape, and the couscous is tender. Serve immediately with some rocket leaves and dollops of Greek yoghurt.

       I ALSO LIKE...

      to do this with other vegetables, such as halved, hollowed-out courgettes, tomatoes and mini aubergines, using their diced flesh in the couscous stuffing mixture.

      WARM TOMATO AND OLIVE CAPONATA

       The gentle heat in slow cooking encourages all the wonderful flavours and sweetness out of these ingredients. This dish is rather like an Italian ratatouille and is great with fish and meat as an accompaniment, or as a meal in itself with pasta or a baked potato.

      Preparation time: 5 minutes

      Cooking time: 4 hours

      Serves 6 as an accompaniment

       Vegetarian

      2 large aubergines, cut into chunks

      3 celery sticks, trimmed and finely diced

      1 onion, peeled and finely diced

      1 tbsp baby capers in brine, drained

      75g (3oz) stoned olives

      25g (1oz) caster sugar, plus extra to taste

      150g (5oz) concentrated tomato purée

      4 tbsp red wine vinegar

      Sea salt and freshly ground black pepper

      3 tbsp cold water

      Add the vegetables to the slow cooker dish with the capers, olives, sugar, tomato purée, vinegar, ¼ teaspoon of salt and the water and mix well. Cover with the lid and cook on high for 4 hours or until softened and tender.

      Season to taste with more sugar and salt and pepper before serving.

       COOKING CONVENTIONALLY?

      Cook in an ovenproof casserole dish with a tight-fitting lid for 1 hour in an oven preheated to 170°C (325°F), Gas mark 3.

      ROASTED RED PEPPER, TOMATO AND FETA SALAD

       This salad is packed full of flavour. It is utterly wonderful in the summer, and particularly good for picnics and barbecues, or just as good for brightening up grey days in winter!

      Preparation time: 15 minutes

      Cooking time: 2–3 hours

      Serves 4

       Vegetarian

      4 red peppers

      500g (1lb 2oz) baby cherry tomatoes

      1 garlic clove, peeled and finely chopped

      Sea salt and freshly ground black pepper

      4 handfuls of rocket leaves

      200g (7oz) feta cheese, cubed

      50g (2oz) toasted pine nuts

      Extra virgin olive oil, for drizzling

      Using a sharp knife, deseed the peppers and cut each one into 6 wedges. Add the peppers, tomatoes and garlic to the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until softened.

      Mix the rocket leaves into the pepper mixture and season to taste. Spoon the pepper mixture onto a platter, then scatter over the feta and pine nuts. Drizzle with a little olive oil and serve with warmed pitta bread.

       I ALSO LIKE...

      to let this mixture go cold before tossing it through cooked and cooled pasta to make a perfect summer pasta salad.

      MIXED MUSHROOM AND HERB BRUSCHETTA

       Mushrooms love being slow cooked! The gentle process seems to maximise their flavour. Use really fresh mushrooms to make the most of their texture and to prevent the mixture from becoming too brown.

      Preparation time: 5 minutes

      Cooking time: 4 hours

      Serves 4

       Vegetarian

      500g (1lb 2oz) mixed mushrooms, such as button, cup, Portabella or whatever is in season, wiped clean and cut into large wedges or thick slices

      50g (2oz) chilled butter, cut into cubes

      2 tbsp olive oil

      Sea salt and freshly ground black pepper

      Finely grated zest and juice of 1 lemon (preferably unwaxed)

      1 garlic clove, peeled

      4 tbsp finely chopped fresh herbs, such as parsley, basil, mint and chives, plus extra

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