Supper Club: Two tasty slow cooker recipes the whole family will love

Beef and bacon hotpot
Serves 6

Hotpots in any form are the perfect winter warmer, and this really is a hug in a pot. I suggest using beef stock with a splash of red wine here, if you have some to hand – or forgo the wine and just use beef stock. – Nathan Anthony 

Ingredients

• 1kg braising steak, diced 8 smoked streaky bacon
• rashers, roughly chopped
• 3 sprigs of fresh rosemary or thyme, plus extra leaves to garnish
• 2 onions, chopped 500ml beef stock
• 500g potatoes, thinly sliced (leave the skin on)

Method

1. Brown the beef in a hot frying pan in one tablespoon of oil for two minutes, then add the bacon and cook everything for another few minutes.
2. Once the beef is seared and the bacon golden, add the beef and bacon and all the other ingredients, apart from the potatoes, to the slow cooker and season well with salt and pepper. Cook on high for three to four hours or on low for
   six to seven hours.
3. For the last hour and a half of cooking, add two heaped tablespoons of cornflour blended with two tablespoons of water to the slow cooker and mix in. Then layer the thinly sliced potatoes on top, season with black pepper and allow them to cook in the slow cooker.
4. Once the last hour and a half is up, brush the top of the potatoes with one tablespoon of oil and place the ovenproof slow cooker pot under a hot grill for 10–15 minutes, or until the potatoes start to go golden. Serve immediately, garnished with extra rosemary or thyme leaves.

TIP: Slice the potatoes as thinly as you can!

Potato and leek soup is one of my favourite soups, so this stripped-back, non-blitzed version with bacon is all you need on a cold day – or any day, for that matter. The chicken stock really packs in that flavour, so don’t swap it with water here. – Nathan Anthony

Ingredients

• 8 smoked streaky bacon rashers
• 4 large potatoes, roughly chopped, skin on
• 3 leeks, sliced
• 2 tbsp dried mixed herbs 4 garlic cloves, grated
• 1.1 litres chicken stock

Method

1. Cut up the bacon and briefly pan-fry in one tablespoon of oil over a medium heat until golden.
2. Add the bacon to the slow cooker with all the other ingredients and some salt and pepper. Cook on high for two to three hours or on low for five to six hours.
3. Do not blitz, simply serve in bowls and enjoy. You can add some cream if you have some spare or that needs using. You could add a little chopped fresh dill as a garnish, too.

Serving note: Serve this with some crusty bread and butter.