Introduction

I only developed my appreciation of the benefits of slow-cooker cooking relatively late in my culinary career. And, like any new convert, I want to share my enthusiasm.

Slow cookers are simple electrical appliances which, as the name implies, slowly cook food with indirect low-heat transfer in a moist environment. The temperature inside the pot builds up slowly and then remains constant, so slow cookers are especially good at cooking one-pot favourites like casseroles, curries, soups, stews and tagines. They are also versatile enough to cook pot roasts, poultry, roasts, rice and many desserts.