finely mince that garlic and ginger with ease - get a Microplane grater and you’ll use it every day! If you don't have a slow cooker and are thinking of investing in one, it can be hard to know the best one to choose. You certainly don't need a all bells and whistles expensive one, there are some great cheap options out there. For me, well: I have health anxiety and have been trying really hard to minimise my COVID risk, so I thought I’d spiral and go completely doolally, but actually, save for a minor wobble at the start, I’ve been fine! Worst part has been the self-isolation and not being able to go outside: I find myself pressing up against the hotel window and gazing longingly at the folks outside – which given I haven’t worn clothes for a good seven days now must look like an especially obese starfish pressed up against the walls of its tank. don't be put off by oyster sauce - it doesn't taste like you think it would, and gives a lovely, rich taste. Try it!

there’s so much ‘us’ in this book that it’ll feel like you’re sat down with us for dinner, you poor sods; cover the bowl in cling film and leave to marinade in the fridge for at least 3 hours, or ideally overnightdon’t be shy when stuffing your wrap – you’ll probably have quite a bit of meat left over – this makes LOADS you can use normal tomatoes in this if you prefer - just cut them up into cherry tomato-sized chunks That’s a wrap! Oh noes, my sides. If you love wraps as much as we do, have a look at some of our other recipes! This time of year when the weather is colder and it gets dark earlier, we all want comforting meal and slow cookers can be perfect for that. If your slow cooker is a sat in a cupboard gathering dust, now is the perfect time to get it out of the cupboard. The thing I love about slow cooker is that you can just add the ingredients, let it do it's thing and you have a delicious meal to enjoy come dinner time. How to Choose the best Slow Cooker of mushrooms – now, get a good mix (the oriental selection in Tesco is absolutely perfect) of types and flavours and chop them up to a good uniform size – don’t just get boring plain mushrooms, you need the flavour

Legend has it that if you listen carefully, in the right conditions, you can actually hear Ben from Hartlepool’s arse whistling in the breeze even now. don't be afraid to use chorizo - it's what makes this one so tasty! Substituting it for something lower in syns will just dull the flavour. Syns are there to be used! Per portion. We’re actually calling book four ‘TWOCHUBBYCUBS: IT’S PER PORTION’. I wish a dish that serves four would be less than 500 calories, trust me! One like this Morphy Richards Slow Cooker Sear and Stew is perfect for all slow cooker needs. Of course there are much more expensive and fancier ones, but so long as it does the basics of the above, then it's fine.

Chilli cheese jacket potatoes

A note on our Facebook group. One of my favourite acts that I’ve seen blossom is the ‘pay it forward’ scheme operating, where those who are struggling to buy the book are being gifted it by those in a position to help. It was completely unexpected, but speaks so much to the good in our group. There’s a reason you don’t see much negativity in our group: because it’s full of terrific people. I confess myself ridiculously proud of it. A reminder though: if you’re struggling for money, please, don’t be buying our cookbook – save that for when you have some cash! There’s over 700 recipes now in our index and although they don’t look quite so professional in the photos, the food recipes themselves are exactly the same calibre as you get in the book – and for free. cooking in the oven will give you the best results but if you can’t be arsed you can also do them under the grill– just be careful they don’t burn and make sure they’re cooked in the middle add the mince and cook until browned (about 6-8 minutes), then scoop out the pan into a large bowl and stir in the hoisin and oyster sauce and half of the soy sauce and set aside