Note Recipes taken from The Australian
Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media
Group, available at selected newsagents and supermarkets. These
recipes have been reproduced with minor GT style
Prep + cook time 1¾ hours
1 Preheat oven to 180°C.
2 Heat 1 tbsp olive oil in a large flameproof casserole over medium-high heat, add onion and speck and cook, stirring, for 10 minutes or until browned lightly.
3 Add syrup, sugar, mustard, sauces, tomatoes, beans and stock, and bring to the boil. Cover dish, transfer to oven and cook for 1¼ hours or until sauce thickens. Stir in parsley and serve with baby spinach and crusty bread.
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