Tag Archives: energy-saving cooking

Italian Lasagne

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Lasagne in a thermal cooker

Lasagne

Who says homemade lasagna has to be a hassle? With my thermal cooker, you can enjoy this rich, cheesy classic without standing over the stove for hours. Perfect for busy days, camping trips, or just saving on energy costs!
✨ Why it’s amazing:
✔ Cooks itself while you get on with your day
✔ Saves money and energy
✔ Locks in all the flavor for a hearty, satisfying meal
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Course Main Course
Cuisine Italian

Ingredients
  

For the Meat Sauce:

  • 2 tbsp rapeseed oil
  • 1 large onion diced
  • 2 sticks of celery diced
  • 2 carrots diced
  • 500 g minced pork
  • 500 g minced beef
  • 2 tins 400g each of chopped tomatoes
  • 3 tbsp tomato purée
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 sprig of bay leaves optional
  • Optional: Oregano thyme, or other herbs to taste

For the Béchamel Sauce:

  • 570 ml milk
  • 50 g butter
  • 25 g plain flour
  • ¼ tsp grated nutmeg optional
  • 1 good handful grated Parmesan cheese or cheese of your choice
  • Salt and black pepper to taste

For the Lasagna Assembly:

  • Fresh or dried lasagna sheets
  • Grated Parmesan or mozzarella for topping
  • Water for thermal cooker base, approximately 2L for a Mr D's 3L cooker and 2.4L for a Mr D's 4.5L cooker

Instructions
 

Prepare the Meat Sauce:

  • Heat rapeseed oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally.
  • Add the minced pork and beef. Break up the meat while cooking, stirring for another 5 minutes until browned.
  • Stir in the chopped tomatoes, tomato purée, salt, and pepper. Mix well.
  • Add a sprig of bay leaves, if using, and bring the mixture to a boil.
  • Cover the pot, reduce the heat, and simmer for 15 minutes. Set aside.

Prepare the Béchamel Sauce:

  • Place milk, butter, and flour in a saucepan (no heat yet). Add grated nutmeg if desired.
  • Stir continuously while cooking over medium heat. Keep stirring to prevent lumps.
  • Once the sauce thickens, lower the heat and cook for an additional 5 minutes to eliminate the raw flour taste.
  • Stir in grated Parmesan and season with salt and pepper. Set aside.

Assemble the Lasagna:

  • In the thermal cooker’s top pot (or your chosen dish), spread a layer of meat sauce on the bottom.
  • Add a layer of lasagna sheets, cutting them to fit if needed.
  • Spread a layer of béchamel sauce over the pasta and sprinkle with Parmesan cheese.
  • Repeat the layers (meat sauce, pasta, béchamel, Parmesan) until the pot is almost full, finishing with a béchamel layer and extra cheese on top.

Cooking the Lasagna:

  • Pour 2L of water into the base of the Mr D's 3L thermal cooker.
  • Bring the water to a boil, then place the top pot with the assembled lasagna into the thermal cooker.
  • Bring the water and lasagna back to a boil, then reduce heat to simmer for 15 minutes.
  • Transfer the pot into the thermal cooker’s insulated outer container and leave it to cook for 2-3 hours. It can remain hot for up to 6-8 hours.

Serve:

  • Optionally, brown the top under a grill.
  • Serve with a salad, crusty bread, or your favorite sides.
  • Enjoy your delicious homemade lasagna, whether at home or on the go!

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Keyword boat meal, boat recipes, camping food, camping meals, caravan recipes, dave knowles filmmaker, Italian Food, lasagne, motoprhome meals, motorhome recipes, narrow boat meals, slow cooker without power, slow cooking, thermal cooker, thermal cooker power-free slow cooker,
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Chinese Clay Pot Chicken cooked in a Thermal Cooker

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Chines Clay Pot Chicken and Rice cooked without power in a thermal cooker.

Chinese Clay Pot Chicken & Rice

This delicious and aromatic Chinese Chicken Rice isa comforting dish made even easier with the use of a thermal cooker! Thechicken is marinated in a flavourful mixture of oyster sauce, soy sauce, ricewine, and sesame oil, then cooked with Chinese sausage, ginger, mushrooms, andfragrant rice. The thermal cooker ensures the dish stays warm and cooks toperfection with minimal energy.
This recipe is perfect for busy families, campers, boaters,or anyone looking for an effortless yet tasty meal. The chicken is tender, therice is full of flavour, and the best part is you can set it and forget it!Whether you're on the go or at home, this dish will satisfy your cravings forclassic Chinese comfort food.
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Ingredients
  

The Marinade

  • 2 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp spring onions sliced
  • 1/2 tsp corn starch

The Main Ingredients

  • 25 g dried shiitake mushrooms soaked in warm water for about 30 mins
  • 900 g chicken thighs skin and bones removed
  • 2 tbsp vegetable oil
  • fresh ginger cut in batons
  • 2 cloves garlic minced
  • 175 g Chinese sausage
  • 900 ml chicken stock
  • 1 tbsp dark soy sauce
  • 400 g easy cook long grain rice

Instructions
 

Step 1: Make the Marinade

  • In a bowl, combine the marinade ingredients to create the marinade:
  • Mix well, ensuring the sugar and cornstarch are fully dissolved. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, but for the best flavour, leave it overnight.

Step 2: Cook the Dish

  • Heat the Inner Pot:
  • Place the inner pot on medium heat and add 2 tablespoons of oil.
  • Sauté the Aromatics and Sausage:
  • Add the Chinese sausage and sliced ginger to the pot. Sauté for 4 minutes until the sausage releases its oils and the ginger is fragrant.
  • Cook the Chicken:
  • Add the marinated chicken pieces to the pot, allowing them to brown lightly. Pour in the chicken stock and stir to combine.
  • Add Remaining Ingredients:
  • Stir in the mushrooms and 1 tablespoon of dark soy sauce. Bring the mixture to a boil, stirring occasionally to ensure even cooking. Let it boil gently for a few minutes.
  • Add the Rice:
  • Stir in the rice, ensuring it's evenly distributed and submerged in the liquid. Bring the pot back to a boil and let it simmer for 2-3 minutes.
  • Transfer to the Thermal Cooker:
  • Place the inner pot into the insulated outer pot. Close the lid securely and leave it to cook in the thermal cooker for 2-3 hours. For longer journeys or meal prep, the dish can remain in the cooker for up to 5-6 hours, retaining heat and flavour.

Step 3: Serve and Enjoy

  • Fluff the rice gently with a fork, ensuring the chicken and rice are well mixed. Serve hot, garnished with fresh spring onions or a drizzle of sesame oil for extra flavour.
  • This energy-saving method creates a rich, flavourful dish perfect for family meals or on-the-go adventures!

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The Best Gluten Free Bread

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Gluten Free Bread

The Best Gluten Free Bread

Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.
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Ingredients
  

  • 150 ml warm milk 40°C
  • ½ tsp cider vinegar
  • 1 large legg
  • 3 tbsp rapeseed oil
  • 225 g white gluten free flour blend I use Doves Farm
  • ¼ tsp salt
  • 1 tsp quick yeast
  • 1 tbsp sugar

Instructions
 

  • Mix together the flour, salt, yeast and sugar.
  • In a bowl beat the oil, milk, vinegar and egg together.
  • Add the flour and mix to form a sticky dough. You are looking for a thick batter.
  • Cut a piece of greaseproof paper to line the bread tin.
  • Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
  • Add the batter to the bread tin and leave the lid off.
  • In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
  • Place the bread tin on a trivet in the inner pot.
  • Put the lid on the inner pot.
  • Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
  • After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
  • Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
  • Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
  • Put the inner pot on a heat source and bring back to the boil.
  • Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
  • Turn off the heat and place the inner pot into the insulated outer container.
  • Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  • Once cooked remove the tin from the inner pot and carefully take off the lid.
  • Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.
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How to Make Bread in a Thermal cooker

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Doris Grants No Knead Bread

How to make Bread in a Thermal Cooker

Learn how to make Doris Grant's No Knead Loaf from wartime Britain in a thermal cooker, cooked without power! Join Mr D as he demonstrates energy-saving bread baking techniques, creating moist and delicious loaves like gluten-free, seeded rustic, and wholemeal Doris Grant bread. Perfect for modern kitchens and sustainable cooking
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Ingredients
  

  • 250 g seeded wholemeal bread flour
  • 1 tsp salt
  • 5 gm fast-action dried yeast
  • 3/4 tbsp clear honey
  • 175 ml warm water
  • butter or spread to grease the tin

Instructions
 

  • Cut a parchment (baking paper) base lining for the bread tin. Grease the tin, not forgetting the lid. Place the cut out parchment into the base.
  • 2 Sift the flours into a large bowl and reserve the grain - the brown bits that are too big to fit through the sieve.
  • 3 Add the salt and yeast and mix well.
  • 4 Make a hole in the centre and pour in the honey and slightly warmed water.
  • 5 Mix well with a wooden spoon to form a smooth dough.
  • 6 Dust your hands with flour and remove the dough. Shape the dough to fit the greased bread tin and place it in. Dust the top with the grain husks that you sieved earlier.
  • 7 Put the lid on the tin. Place a trivet in the inner pot, add 1 cup of boiling water and put the bread tin on the trivet. Put the inner pot into the insulated outer container and shut the lid.
(If at home you can use the airing cupboard.)
  • 8 Leave for 45 to 50 minutes to rise.
  • 9 Once risen, remove the inner pot from the outer container. Add boiling water until the water comes about 3/4 of the way up the side of the bread tin.
  • 10 Put the inner pot on a heat source and bring gently back to the boil
  • 11 Once boiling turn the heat down and simmer for 15 to 20 minutes with the inner pot lid on.
  • 12 Turm off the heat. Place the inner pot into the insulated outer container, shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  • Once cooked remove the tin from the inner pot, take off the lid, and after a few minutes run a knife carefully around the edge of the bread and tum out onto a rack.

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Levi Roots Jamaican Pork Chope with Rice & Peas

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Jamaican Pork Chops Rice and Peas

Jamaican Pork Chops Rice and Peas

Inspired by Levi Roots’ flavours of theCaribbean, I’ve adapted his Jamaican Pork Chops and classic rice and peas forthe thermal cooker! This recipe is a delicious, energy-saving take on aJamaican favourite, with the pork chops slow-cooking to tender perfection in the main inner pot, while the rice and peas cook in the top pot, infused with coconut milk, red kidney beans, and fragrant spices. This setup ensures a flavourful, layered meal, perfect for anyone seeking a taste of the Caribbean with minimal energy use. Join me to see how to bring Jamaican warmth and spice to your table!
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Ingredients
  

  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • RICE & PEAS
  • 1 tbsp Rapeseed oil
  • 1 small onion finely chopped
  • 1 clove garlic chopped
  • 1½ cups of easy cook long grain rice
  • 200 g red kidney beans ½ a tin
  • 500 ml chicken stock or water
  • 160 ml Coconut cream you could use coconut milk if you like
  • Salt to taste

Instructions
 

  • Heat the oil in the inner pot at the chops and brown them on both sides. When brown put them on a plate for later.
  • In the fat left by the chops cook the onion, peppers and celery and cook them until they are quite soft, and the onion is pale gold.
  • Add the ginger & garlic then cook for another minute.
  • Stir in the sugar, mustard, lime and hot sauce. Cook for another minute.
  • Add the tomato purée, tomatoes, stock and stir.
  • Place in the chops and bring back to the boil.
  • Once boiling place, the inner pot into the outer insulated container and shut the lid.
  • Cook for a minimum of 1½ hours but you can leave it longer if you wish.
  • Before serving check the seasoning and adjust if needed and the serve with rice and peas
  • RICE & PEAS METHOD
  • Heat the oil in top pot and fry the onion until translucent.
  • Add the rice, stir well and add the water and coconut milk. Bring to the boil.
  • Add the kidney beans and thyme, bring back to the boil.
  • Season with the salt and freshly ground black pepper.
  • Place the top pot over the Jamaican Pork and shut the lid of the outer container.
  • Leave to cook for the same time as you leave the Pork.

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You Won’t Believe How Easy Vegetarian Moroccan Stew Can Be

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Moroccan 7 Vegetable Stew

You Won't Believe How Easy Vegetarian Moroccan Stew Can Be

Discover the flavours of Morocco with this vibrant and hearty Moroccan 7 Vegetable Stew, made effortlessly in a power-saving thermal cooker. Perfect for vegetarians and meat-eaters alike, this recipe is a delightful blend of spiced vegetables and couscous, inspired by Sara Lewis's slow cooker recipes. Save energy and time while enjoying this delicious dish that cooks itself!
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Ingredients
  

  • 2 tbsp rapeseed oil
  • 1 large onion chopped
  • 2 carrots sliced
  • 300 g swede diced
  • 1 red pepper deseeded and chopped
  • 3 cloves garlic finely chopped
  • 200 g frozen broad beans
  • 400 g tin of chopped tomatoes
  • 3 tsp harissa
  • 1 tsp ground turmeric
  • 2 cm piece of fresh ginger peeled and finely chopped
  • 300 ml vegetable stock
  • 125 g okra thickly sliced
  • 200 g couscous
  • 320 ml boiling water
  • Juice of 1 lemon
  • To garnish
  • Mint leaves torn

Instructions
 

  • Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
  • Add the carrots, swede, red pepper, garlic, beans, and tomatoes.
  • Mix in the harissa, turmeric, and ginger.
  • Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
  • If using your top pot to cook the couscous turn down the heat to a simmer and place the top pot into the inner pot.
  • Add the couscous to the top pot and pour in the boiling water.
  • Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
  • Shut the lid and leave to cook without power for 2 to 3 hours.
  • Before serving add the juice of the lemon to the stew.
  • Once served garnish with some torn leaves of mint.

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Miss South’s Goulash cooked in a power free Thermal Cooker

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Miss South's Goulash

Miss South’s Goulash

Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
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Equipment

  • 1 Thermal Cooker
  • Blender

Ingredients
  

  • 500 g stewing steak or brisket cubed.
  • 1 tbsp plain flour.
  • 1 onion chopped
  • 2 cloves of garlic finally diced.
  • 1 red pepper or 75g char grilled red pepper from a jar.
  • 400 g tin of chopped tomatoes
  • 4 tsp smoked paprika preferably sweet.
  • 1 tsp caraway seeds
  • ¼ tsp cayenne pepper.
  • 400 g tin of plum tomatoes
  • 500 ml hot beef stock or water.
  • 150 ml sour cream to serve.
  • 25 g chopped fresh parsley to serve
  • Salt and pepper.

Instructions
 

  • Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
  • Toss the meat in the flour and put to one side for later
  • Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
  • Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
  • Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
  • Pour in the hot beef stock or water and mix everything together.
  • Turn on the heat and bring the inner pot to the boil.
  • Once spoiling put on the lid and continue to boil for five minutes.
  • Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
  • To serve add a good dollop of sour cream and scatter with freshly chopped parsley.

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