SLOW COOKER VEAL MARSALA   (serves 3)

Ingredients :

1 tbsp rapeseed oil

a knob of butter

500g British Rose Veal escalopes

2 banana shallots, quartered and sliced finely

4 chestnut mushrooms, chopped finely

1 large carrot, peeled, quartered and diced finely

a small bunch of parsley, chopped finely

2-3 sprigs of fresh tarragon, chopped finely

150g button mushrooms, cleaned and left whole

150ml Marsala wine

150ml veal stock (I used Essential Cuisine's veal stock - but chicken would do at a pinch)

sea salt and freshly ground black pepper

a small amount (2 tsp approx) cornflour.

Method :

1.  Heat the butter and rapeseed oil in a frying pan and, once the butter has melted, brown the escalopes on both sides.  Remove to the slow cooker and turn to low.  Replace the lid.

2.  Add a little more rapeseed oil if necessary to the pan and add the shallots and cook on a moderate heat until the shallots are transparent and softened.

3.  Add the chopped mushrooms and carrots and continue to cook until the mushrooms have taken on the butter and oil and appear softened.

4.  Add the parsley and tarragon and stir through.

5.  Decant the whole lot into the slow cooker, add the button mushrooms and replace the lid.

6.  Allow the pan to heat up again and, once hot, add the Marsala wine and allow to frizzle for a moment or two, before adding the stock and a little sea salt and black pepper.

7.  Decant the mixture into the slow cooker and gently stir to combine evenly.  Replace the lid and turn to medium.  Forget about it for the next 4 hours.

8.  Once the time is up, gently remove the escalopes to a plate and add a little water to the cornflour in a small bowl - just enough to get the cornflour moving.

9.  Add half the cornflour to the slow cooker and stir briskly to prevent any lumps forming.  If the sauce requires further thickening, add the other half of the mixture until the sauce is at your preferred consistency.

10.  Re-introduce the escalopes to the sauce and replace the lid for some 5-10 minutes, just to bring the meat back up to temperature.

Serve with mashed potatoes and a selection of steamed vegetables.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk