Jo Arnell creates a warming feast...
Slow cookers are making a comeback, and they are money saving and convenient, it's true, but I can't bring myself to use one, (there was often something lurking murkily in one when I was a child) so I've cooked these recipes in the oven. Flavour is the best thing about cooking food slowly, especially meat (those austerity cuts really can't be cooked quickly). So put the oven on low (or go retro and plug in the slow cooker), then turn your mind to other things for a few hours while the dish does its slow and cosy thing.
- serves 4
- cooking time 1 hour
- 4-6 large plums
- 150g crushed amaretti biscuits
- 130g ground almonds
- 50g flaked almonds
- 1 egg yolk
- 50ml golden syrup
- butter – for dotting
- Pre-heat oven to 325F/160C/gas 3.
- Slice the plums in half, remove the stone and scoop out a little either side of the shallow indent in the middle. Place in a roasting pan.
- Mix the other ingredients together and pile into the centre of each plum half and dot with butter.
- Put a little water in base of pan and cover with foil to keep them from drying out and bake for about an hour. Scatter some toasted flaked almonds over to serve (and possibly crème fraîche/cream/whatever).
To find out more about Jo's practical gardening workshops, run from her garden in Woodchurch, call 01233 861186 or visit www.hornbrookmanor.co.uk
- recipes Insert Jo Arnell
- pictures David Merewether