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Slow-cook casseroles

Top of everyone’s wish list at this time of year is warming food with that magic slow-cooked-to-tender-perfection taste. Enjoy these casseroles now or freeze and reheat later – there are even instructions for slow cookers, too, perfect for busy weekdays

ALWAYS A WINNER

Creamy pork and sherry casserole with parmesan dumplings

Creamy pork and sherry casserole with parmesan dumplings

SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 2 HOURS 20 MIN

MAKE AHEAD

Make the casserole to the end of step 5 up to 48 hours ahead, then cool, cover and chill. Reheat until piping hot, then continue from step 6. The dumplings need to rise in the oven so they can’t be made ahead.

To freeze the casserole, allow to cool fully, pour into a freezerproof container and mark with the date. Freeze for up to 3 months. Defrost thoroughly overnight in the fridge. Reheat in a casserole and continue with the recipe from step 6.

SLOW COOKER TIP

To make in a slow cooker, follow the recipe to the end of step 3 but use a large saucepan and reduce the sherry to 125ml and the stock to 250ml. Transfer to the slow cooker, set to high and cook for 4-5 hours. If you’re not freezing the casserole before serving, put in a flameproof casserole, bring to a simmer and continue the recipe from step 5.

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About Delicious Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!
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