The newest recruit to our blogging team, Nan Sheppard, hits back at slow-cooker critics with two delicious sounding recipes...

Slow-Cooked Roast Beef

Drop one frozen beef clod roast in crockpot. It makes a satisfying CLUNK when you do that. Glug on some Angostura Bitters and rock salt to season.

Surround it with whole peeled onions, plenty of fresh mushrooms, sliced carrots, crushed garlic, whole pimentoes (or something hotter if you like!), etc.

Then add either a can of mushroom soup mixed with a little water to make a gravy, OR some dried lentils and a can of crushed tomatoes.

Not much liquid is needed, as the pot will make it's own while you are out gadding about. In 8 to 10 hours, you'll come home to something delicious.

Don't forget to glug some red wine in, too, but do a taste-test to make sure it is GOOD wine!

Of course, if you are doing this first thing in the morning before you go to work, be sure to brush your teeth afterwards.

I make this from FROZEN SOLID, and it is fine. My grandmother would roll over in her grave if she knew, though she wouldn't mind about the wine.

Lamb And Barley Stew For The Crockpot:

< Lamb chops, cut off as much fat as you can. It's okay if they are still frozen-ish

2 cans chopped tomatoes

1 Cup Barley

Olive oil

Basil (plenty, fresh if possible)

Crushed Garlic

1 Chopped Onion

Salt

Layer olive oil, lamb chops, sea salt, basil and other seasonings, then barley, then tomatoes. Keep layering. Cover well with water, the barley will soak it up.

Carrots are nice too, if your crockpot is a big one or your family is small. Oh! And wine. Glug some in.

This can cook on "low" for up to ten hours, and is SO yummy and tender! If there is fat floating on top, skim it off and give it to the dog before serving. If it won't make the dog sick.

If these recipes are anything to go by, we think we're going to like having Nan on board....