It’s a popular riff that we are witnessing a return to the bad old days of the 1970s, what with industrial strife, untamed inflation and an energy crisis. At least no one is making us live off Vesta curries and Angel Delight — but one aspect of a 1970s kitchen is making a big comeback: the slow cooker. Back then it was sold on convenience, now it’s economy.
What’s also changed is the kind of recipes we are using slow cookers to make. It’s not just casseroles and vegetable chillies, although the one on these pages is as good as you’ll find anywhere. The chef and Lorraine regular Dean Edwards is a relatively recent convert, but now finds himself reaching for the slow cooker whenever