Flavours of India - Delicious slow-cook recipes made simple with Meena Pathak

1 Prepare ingredients at room temperature rather than using them straight from the fridge. Meat and fish should only be kept out long enough to remove the chill. 2 Ensure any frozen ingredients are completely defrosted before use. 3 Green vegetables require less time to cook than other ingredients, so add them to the pot during the last half hour of cooking. Root vegetables take longer to cook than meat, so dice them into smaller pieces up to 15mm. 4 When using dried beans or chickpeas, soak them overnight in cold water and then drain, rinse and boil for 10 minutes in fresh water before adding to the pot. Lentils do not need to be pre-soaked. 5 All ingredients should be covered in liquid inside the pot to ensure they are cooked through.

6 When cooking a joint, ensure that it sits within the lower two-thirds of the pot and cover fully with liquid, turning once during cooking. 7 Fish should only be cooked for a short amount of time, otherwise it will become very dry. 8 Using hot water or stock will help speed up the cooking process. 9 Resist the temptation to lift the lid too often during cooking as this allows moisture to escape and the temperature to drop. 10 Always check that meat is cooked before serving – use a food thermometer or insert a skewer or knife into the meat to ensure the juices run clear