Slow Sensations

Please note

  • All eggs are large, free-range
  • All dark chocolate is 70% cocoa solids minimum
  • All baking ingredients are room temperature unless stated otherwise
  • Recipes containing raw or partially cooked eggs should not be served to those with weak or compromised immune systems.
  • Please be sure to read a recipe through before starting,
  • Also, remember that a recipe is only a blueprint. Enjoy the experiment, eat, and repeat until it is your own.

Slow SensationsCategories
All CategoriesBreakfastChristmasCrowd PleasersDrinksEveryday EasyFeel Good FoodSimply Sides  Slow SensationsSweet Things
Beef & Guinness CobblerBy danieldiverA hearty beef & Guinness casserole with a duvet like dumpling topping. Everything about this dish is comforting from the aroma that it fills the house with to those cosy warm flavours and nothing is more reassuring on a cold evening than a big steaming bowl of stew.
Chicken & Chorizo OrzoBy danieldiverThis simple pan of comfort food consisting of crispy skinned chicken with a silky smooth paprika sauce and pasta. Cooking the orzo in the oven in the tomato sauce really gives it a velvety texture, you will know exactly what I mean when you try. Orzo is a pasta, although it looks remarkably like grains of rice. The starch it releases whilst it cook seeps into the sauce giving it a liquid velvet consistency. If you like your food spicy then please do use a spicy chorizo sausage and if you don't use a sweet smoked paprika style chorizo instead, you can if you like add a few chilli flakes if you want a mild heat.
Chicken, Sweet potato & Chic pea CasseroleBy danieldiverThis delicious hearty and healthy casserole is delicious and simple to make. Perfect as the evenings begin to get colder. Although, a casserole it rather quick to make which is a bonus weekdays when time maybe short. Thanks to all the veggies you really don't need anything to eat with, but I wouldn't say no to a hunk or two of bread to mop up the sauce. If you like it hot along with the spices and herbs add a teaspoon of chilli flakes.
Fish & ChipsBy danieldiverUltimate fish and chips recipe - Crispy beer-battered fish with perfect chips that are crispy on the outside and fluffy and tender within.
Granny Diver’s Chicken SoupBy danieldiverA hearty rustic chicken and vegetable soup. This soup is exactly the type of soup I crave when the weather is cold and the skies are grey. In the colder months a large pot of this was always on my granny's stove. If you are fat adverse you may like to skim the fat off as the chicken cooks. My granny never did this and neither do I but if it pleases you to do so then please do.
Herb Stuffed Roast Leg of LambBy danieldiverRoast leg of lamb is a real treat. For this recipe I get my butcher to remove the bone and butterfly it. I do this so that I can stuff the leg of lamb and it makes carving so much easier. It produces a highly flavoured melt in the mouth roast lamb. I suggest serving with roast potatoes or my potato and turnip gratin. Potato & Turnip gratin: https://danieldiver.net/recipe/potato-turnip-gratin/
Irish StewBy danieldiverWe are all aware of how soul soothing a bowl of stew is. Irish stew is the supreme soul soother. I'm not sure if it's because of it's simplicity, I mean that some stews can require a lot of chopping and lots of ingredients an Irish stew may have few ingredients but they pack a punch. It really is a one pot meat that is bolstering.
Lambs RibsBy danieldiverThese luscious ribs smell and taste heavenly. After the long slow cooking the fat is crispy and the meat tender and comes away from the bone very easily.
Marmite Roast ChickenBy danieldiverAs much as I love a plain roast chicken sometimes I feel like I want to joosh it up a little and this is the recipe I always turn to. It really is one of those recipes that has to be tasted to believe. The marmite thyme strewn butter keeps the chicken both juicy and delicious. It doesn't over power the dish rather it makes it taste a little meatier and the skin crisps up and has tastes like twiglets. The gravy you get from this bird is out of this world.
Oxtail StewBy danieldiverA slow cook sensation and a crowd-pleaser. This recipe is well worth the wait.
Roast Chicken PappardelleBy danieldiverA family favorite this was roast chicken pasta dish is hearty and comforting with all the allure a family meal should have.
Scotch EggsBy danieldiverA real treat and well worth the effort these golden yolked eggs are encompassed with a sausage meat layer and given a final golden crunchy breadcrumb layer. They are perfect hot or cold.
Slow Roast Should of LambBy danieldiverA slow cooked shoulder of lamb is such a treat. It is less expensive than leg of lamb and is best cooked on a low temperature for a long period of time to break down the collagen. Breaking down the collagen results in a tender, moist joint that will come away from the bone with the gentlest of nudges. Leftovers should you be lucky enough to have any make the most wonderful pita pocket filling. Heat through in a small oven dish with a splash of water covered with foil until piping hot. Meanwhile, add some minced garlic, dried or fresh mint, and some salt to Greek yoghurt and stir together. Stuff your pita pocket with the hot lamb, some shredded iceberg lettuce and spoon some sauce in and eat greedily.
Sticky Asian Style RibsBy danieldiverDelicious sticky Asian style ribs. Let's be frank, ribs do take a long time to cook. However, most of that time requires no effort from you and the reward tender juicy sticky ribs that are finger licking good. There is certainly enough ribs here to feed four, but in our house two of us can finish them off. I suggest if having as a main course serve with slaw, perhaps some good chunky chips and plenty of napkins. I also think beer is essential too.
Tandoori ChickenBy danieldiverTandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Chicken thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. You don't need a tandoor oven to make tandoori chicken!. You can cook it in a hot oven. Of course should you prefer you can use skinless chicken breast though it will not be as tender and juicy as the thighs.