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Slow Cook Recipes
SLOW ROASTED FORDHALL FARM GLOUCESTER OLD SPOT PORK SHOULDER
Recipe from Fordhall Farm
We’re really proud of our pork, so are delighted that it’s been awarded 3 stars by the Great Taste award 2025. This is the recipe we asked The Guild of Fine Foods to follow when cooking our pork for the judging panel. It’s from a well loved Jamie Oliver cookbook and it's one of our favourites!
Our native Gloucester Old Spot pigs mature at a lot slower rate than commercial breeds which allows fat and flavour to develop, something which is very evident in the shoulder joint.
BEEF RAGU WITH TAGLIATELLE
Recipe from Ian, Staffordshire
I love this dish as it’s packed full of flavour and very easy to cook! I tend to cook as much as I can get into my hot pot in one go and freeze the rest as it gives me ideal home-made dishes with minimal effort. Perfect in Autumn and Winter and easy to cook on a school night!
I like to serve this with tagliatelle but you can use whichever pasta you prefer. If there's any ragu leftover you can always have it on a jacket potatoe for dinner the next day!
FORDHALL FARM'S LAMB SHOULDER SLOW ROASTING GUIDE
Recipe from Fordhall Farm
We really love to slow cook. Not only is it easy but it allows the flavours to really draw out of the meat. Lamb shoulder naturally contains more connective tissue than leaner cuts. Slow cooking gently breaks this down over time, turning it into soft, pull-apart meat.
SLOW COOK HONEY AND GARLIC SHREDDED CHICKEN
Recipe from Fordhall Farm
This is a super easy mid-week family meal. Simply put all the ingredients into a crock pot and slow cook for 4 hours. You can’t go wrong and there’s often some left over to freeze – even with teenagers in the house!
This dish can be cooked with chicken thighs or chicken breast – whichever you prefer. Both are really easy to shred and taste lovely!
CARIBBEAN STYLE MUTTON CURRY
Recipe from The Hungry Guy, Shropshire
Caribbean flavours are some of the most exciting you’ll come across. Fresh, vibrant, well spiced - they are utterly delicious! With the deeper and richer flavours mutton offers, it really holds up to the heat and spices of a Caribbean Curry. The extra fattiness balances so well with the chilli and spices. The flavours mellow over night in the fridge, so this recipe is perfect to batch cook. It will last 3-4 days in your fridge and freezes really well.
LAMB SHANK ROGAN JOSH
Recipe from Matthew, Shropshire
Rogan Josh is one of those classic Indian dishes which has many interpretations. This is my version and it’s lovely. I like to use meat on the bone such as lamb shanks, as the bones add flavour to the dish while the lamb slow-cooks until meltingly tender. Pair it with Pilau Rice for a delicious supper.
The longer this is cooked, the more tender the lamb becomes. It can cook for up to 3 hours, just keep it tightly covered and add a splash of water or stock if needed.
BEEF CHEEKS WITH RED WINE AND GRAVY
Recipe from Dan, Wrexham
Beef cheeks are one of the best beef cuts you can cook in the slow cooker. It absorbs all the surounding flavours when you slow cook it and wont be at all dry. When ready it will pull apart and every mouthful will be just perfect!
You can also cook this dish with pork cheeks if you prefer, they taste slightly milder and just as good!