TAKE YOUR TIME
Sussex Life|November 2020
Dean Edwards’ new cookbook features delectable recipes that you can slow cook or stick in the oven. Here’s a selection of the best
Dean Edward

Creamy Tuscan chicken pot

This creamy, rich one-pot wonder has incredible flavour without the guilt. You can substitute the thighs for chicken breast or turkey if you want to make it even leaner. The orzo pasta is a great way to bulk this recipe out without too much fuss. Serves: four

Ingredients:

1-2 tablespoons olive oil

4-6 boneless, skinless chicken thighs

1 onion, sliced 4 garlic cloves, crushed

100g (3½oz) chestnut mushrooms, sliced

80g (3oz) sun-blushed tomatoes, chopped

400ml (14fl oz) boiling chicken stock if using the conventional method or 200ml (1/3 pint) if using the slow cooker method

1 teaspoon chilli flakes

100g (3½oz) orzo pasta

2 handfuls of baby spinach

2 tablespoons crème fraîche Salt and pepper Crusty bread, to serve (optional)

Conventional method

1 Heat the oil in a large heavy-based casserole set over a high heat. Add the chicken thighs and sear for three to four minutes, until golden. Remove and set aside. Add the onion and garlic to the casserole, reduce the heat to low and sweat for five minutes, until translucent.

2 Return the chicken to the casserole along with the mushrooms, tomatoes, stock, chilli flakes and some salt and pepper, then bring up to a simmer. Cook over the lowest heat setting for one hour, then stir through the orzo and cook for one hour more.

3 Just before serving, stir through the spinach and crème fraîche until the spinach wilts.

Slow cooker method

1 Follow step 1 as above, then pop all the ingredients except the orzo, spinach and crème fraîche into the slow cooker. Put the lid on and cook on the low setting for six hours.

2 Stir through the orzo, then cook for one hour more.

3 Follow step 3 as above.

Feel-good salmon kedgeree

This Anglo-Indian recipe mash-up is seen as a perfect lazy brunch. Traditionally this recipe uses smoked haddock to accompany the spiced rice and eggs, but I’ve used one of my favourite ingredients, hot smoked salmon, to replace it.

Serves: four

Ingredients:

1-2 tablespoons olive oil

1 large onion, diced

2 garlic cloves, crushed

1 thumb-sized piece of fresh root ginger, grated

1 green chilli, deseeded and finely chopped

1 tablespoon garam masala

1 heaped teaspoon yellow mustard seeds

½ teaspoon ground turmeric

300g (10½oz) brown basmati rice

600ml (20fl oz) boiling vegetable stock

4 spring onions, thinly sliced

1 small handful of fresh coriander, chopped

2 skinless hot smoked salmon fillets

4 free-range eggs Salt and pepper Lemon wedges, to serve

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