Maybe it’s time we all took up the “White Van Man” diet…

Serves 5-6****Cooking time: 3-4 hours (high)****Ingredients:• 1 tbsp vegetable oil for greasing• 2 garlic cloves, finely chopped• 1 medium onion, finely chopped• 500g minced beef• 15g dried mixed herbs• 80g tomato purée• 400g chopped tomatoes• 1 beef stock pot• 15g gravy granules (to thicken the sauce during cooking)• 1 packet dried lasagne sheetsCheese sauce ingredients:• 75g butter or margarine• 75g flour• 800ml - 1 ltr semi skimmed milk• 1 heaped teaspoon dried English mustard powder• 250g cheddar cheese, gratedTo serve – Fresh green salad, toasted herb & garlic bread****Method:• Place the garlic, onion, minced beef, dried mixed herbs, tomato purée, chopped tomatoes, stock pot and gravy granules into a large mixing bowl. Season and stir thoroughly to combine. Set aside.• To make the cheese sauce, start by melting the butter or margarine in a suitable saucepan. Add the flour and beat well to form a roux. Cook over a gentle heat for a few minutes stirring continuously. • Gradually add the milk to the roux stirring continuously until you get a smooth sauce. Sprinkle on the mustard powder, add a touch of salt and pepper and allow to cook over a low heat for a further 10 minutes stirring regularly to prevent the sauce from sticking.• Remove from the heat, add half of the cheese and stir until melted.• Grease the slow cooker pot with a little vegetable oil.• Start building the lasagne by placing a layer of meat sauce on the base of the stoneware bowl. Add a couple of large spoonfuls of the cheese sauce. • Cover the sauce & meat mixture with an even, single layer of lasagne sheets. Break larger sheets as necessary to cover the sauce. Repeat this until you have four layers of pasta and sauce. Finish with a layer of the cheese sauce.• Place the slow cooker pot into the heating base. Cover with the lid and cook on High for 3-4 hours. • Sprinkle the remaining grated cheese over the lasagne and cook until melted.

Serves 6-8****Cooking time: 6-7 hours (high) or 8 hours (low)****Ingredients:• 2kg (approx) gammon• 2 bay leaves• 2 star anise• 1.5 litres cola, not sugar freeGlaze ingredients:• 75ml maple syrup• 1 tbsp sugar• 2 tbsp soy sauceTo serve – macaroni cheese, mushy peas or your favourite side****Method:• Rinse and dry the gammon, no need to pre soak overnight.• Place the gammon into your Crock-Pot bowl. Pour over the cola, this should more or less cover the gammon.• Add the bay leaves and star anise. Cover and cook on Low for 8 hours or High for 6-7 hours.• Remove the gammon carefully from the bowl, you may find it easier to tip away some for the liquid first.• Preheat your oven to 200°c• Remove the top layer of rind/fat from the gammon. Score a criss cross pattern over the remaining fat.• Place the gammon onto an ovenproof baking sheet.• Mix together the glaze ingredients, spoon this over the gammon.• Bake in a hot oven for approx 15 minutes.• Allow to cool slightly before serving.

Serves 4Preparation time: 10 minutesCooking time: 4 hours to 8 hours****Ingredients:• 454g pack minced beef• 1 onion, chopped • 1 clove garlic, crushed• 1 beef stock cube• 1 stick celery, sliced • 100ml red wine• 400g can chopped tomatoes• 2 tbsp double concentrated tomato purée• 1 sprig rosemary, leaves chopped• 300g spaghettiMethod:

Serves 4****Cooking time: 4-5 hours (high) or 6-7 hours (low)****Ingredients:• 1kg pork ribs (approx), cut into 2 ribs portions• 300ml bottle of your favourite BBQ sauceTangy homemade coleslaw ingredients:• ½ head white cabbage, finely shredded• 1 medium red onion, finely chopped• 1 medium carrot, grated• 200ml mayonnaise• 1 tsp wholegrain mustard• zest & juice of 1 lemon• salt & pepper**To serve – Baked potatoes, tangy homemade coleslaw **Method:• Place the ribs into the pot, pour over the BBQ sauce and cover with the lid.• Cook on high for 4-5 hours or low for 6-7 hours.• If you would like your ribs crispy, remove the ribs from the pot and place onto a suitable baking tray. Bake in a hot oven for 10 minutes until crisp then use the remaining sauce for serving.• If you don't like crispy ribs, remove the ribs and smother in the BBQ sauce straight from the slow cooker.• Serve ribs with some baked potatoes and homemade coleslaw.To make your coleslaw:• Combine the cabbage, carrot and onion into a mixing bowl.• In a separate bowl, whisk the mayonnaise, lemon zest & juice along with the wholegrain mustard, salt & pepper.• Spoon this over the cabbage mix and stir well to combine. Cover and refrigerate before serving.

Serves 4****Cooking time: 2-3 hours (low)****Ingredients:• 40g roughly chopped walnuts• 3 tbsp trail mix (seeds and nuts of your choice)• 2 ½ tbsp soft brown sugar• ¾ tsp ground cinnamon• 4 dried cinnamon sticks• 4 medium sized apples• 300g soft brown sugar• 180ml traditional apple cider• 1 tub cornish ice creamTo serve – 2 scoops of Cornish ice cream****Method:• Combine the walnuts, trail mix and 2½ tbsp of soft brown sugar in a small bowl and add ½ tsp of cinnamon.• Slice the base of the apples to create a level surface and then peel the top third of each apple and core.• Place the apples in the slow cooker and spoon the walnut mixture into the cavity of each apple. Place a stick of cinnamon on top of each apple.• Combine the remaining cinnamon, 130g soft brown sugar and apple cider in a small bowl. Pour over the apples and cover.• Cook on low for 2-3 hours.• Remove the apples with a slotted spoon. Spoon ¼ cup of the cooking liquid over each serving.• Serve with a scoop or 2 of Cornish ice cream to balance the flavours.

Makes 6 x 250 ml heatproof jars/ramekins****Cooking time: 2 hours (high)****Ingredients:• 250g brioche, sliced (8 small rolls)• 50g soft butter• 100g chocolate chips• 4 egg yolks, plus 2 whole eggs• 60g caster sugar• 1 tsp vanilla extract• 400ml milk**Method:**1) First, butter all of the sliced brioche on one side.2) Add two or three slices to each jar. You may have to slightly squash the brioche in, this is fine.3) Add a sprinkle of chocolate chips, around a teaspoon, and repeat with brioche and chocolate until it is all used and the jars or containers are around ¾ full.4) Make a custard by mixing the eggs and sugar in a bowl, followed by the vanilla and the milk.5) Place the custard in a jug and pour into the prepared containers until the brioche is covered. You will find that you may need to top them up as the bread absorbs the liquid, and you may not quite need all the liquid.6) Place the jars into the removable bowl and cook on High for 2 hours until risen and set.7) As long as your jars are heatproof, you won't need to sit these in water.8) Top with a scoop of ice cream!