New Zealand cook Allyson Gofton is a firm believer in this phenomenon, and her latest cookbook, Slow Cooked - Satisfying Food for the Oven or Slow Cooker, is the ideal companion for this time of year. She provides recipes for the slow cooker (crock pot) and the oven in the book as well as plenty of tips and tricks. Into the pre-warmed slow cooker put the onion, garlic, ginger, coriander, saffron and cinnamon and toss well to mix evenly. Transfer to the slow cooker, arranging the lamb on the bed of onions and flavourings. The next day, turn the slow cooker on to low to pre-warm while preparing the ingredients.

Source: Otago Daily Times April 18, 2017 18:53 UTC