Freezing slow cooker recipes is just like freezing any other casserole recipe and the same rules apply. Cook the recipe for slightly less than you would to complete the dish. This allows you reheating time. Making extra and freezing is one of the bonuses of slow cooker cooking.

I've really enjoyed reading these threads. Not a food comment at all really but we used to have a Head School Cook called Mrs Trimmings (1960's/70's). Very apt. The food was absolutely delicious and no one dragged their heels going to the dining room. A firm favourite was Gypsy Tart. My brother would sell his soul to the devil to get the recipe. Gary Rhodes version didn't taste the same as I remember - maybe my pallet has become a little more refined!

Not sure about porridge but here's one I tried the other day. I bought four ox cheeks from Waitrose (Forgotten Cuts Range). I then browned these off in a frying pan, chopped and browned three onions and then put these into the slow cooker (mine's a 6.5 ltr one) together with half a chopped swede, and three carrots,some garlic and two tins of chopped tomatoes. I then filled the cooker up to 3/4 full and I left all of that on low for 7 hours then removed the ox cheeks and allowed them to cool a little. When they were cool enough to handle I shredded the meat with two forks and returned it to the cooker. It was one of the nicest savoury soups we had had in ages. It makes loads and I've frozen in it two portion sizes. I give several of these to my father in law who lives on his own and can't cook! The taste is not dissimilar to oxtail. Incidentally, the reasons you brown meat and vegetables off in a frying pan is to add depth of colour and flavour (caramelisation) and the cell walls of the vegetables break down better than braising which makes the end product easier to digest. Happy cooking

Where are the recipes from Nigel Haworth?