SLOWLY DOES IT

Let your slow cooker do the work to create these delicious dishes

- COMPILED BY: ALI GRAVES

LAMB TACOS

SERVES 4 Ingredients • Low-calorie cooking spray 300g minced lamb 1 red onion, peeled and sliced 1 red pepper, deseeded and sliced 400g tin chopped tomatoes 2 tbsp tomato puree 1 tbsp granulated sweetener 1 tbsp each ground cumin, ground oregano, garlic granules, ground coriander and smoked paprika 2 tsp chilli powder Salt and freshly ground black pepper, to taste • 4 small soft tortilla wraps • 60g reduced-fat Cheddar, finely grated For the salsa slaw • 2 tomatoes, diced 80g radishes, grated 1 carrot, peeled and grated 80g red cabbage, finely sliced • 10g fresh coriander, roughly chopped Juice of 1 lime, plus a few lime wedges to serve 1 tbsp rice vinegar

1. Spray a frying pan with low-calorie cooking spray and place over a medium to high heat. Add the lamb and fry for 5 minutes until lightly browned, then transfer to the slow-cooker pot.

2. Add the onion, pepper, chopped tomatoes, tomato puree, sweetener, cumin, oregano, garlic, coriander, paprika and chilli powder. Season with salt and pepper. Cover and cook on high for 4 hours, or low for 6 hours.

3. Lay the tortilla wraps on a board. Divide the lamb mixture among the tortilla wraps, spreading it onto the bottom half of each wrap. Sprinkle over the grated cheese, then fold over the top half of each wrap. You should now have four semicircular taco shapes.

4. To make these tacos crispy, once the filling is cooked, preheat the oven to 210°C/190°C fan/ gas mark 6 and line a baking tray with nonstick baking paper. Once the tacos are filled, spray the outside with low-calorie cooking spray. Cook for 10 minutes until lightly golden and crispy.

5. To make the salsa, add everything to a bowl and mix well, seasoning to taste. Then serve alongside the tacos.

PEANUT BUTTER BEEF NOODLES

SERVES 4