Mediterranean food is, arguably, among the most well known and popular in the world. The glorious fruits, such as citrus, peaches, nectarines, melons, tomatoes, figs and olives; the stunningly colourful vegetables, such as aubergines (eggplants), artichokes, (bell) peppers, courgettes (zucchini), garlic and onions; the fragrant herbs and spices; the rustic dried beans, breads, cured meats and sausages; the magnificent seafood; the abundant array of cheeses from cows, sheep, goats and buffalo; and, of course, the fabulous wines to wash it all down with.
Whether you are cooking hearty dishes like my version of bollito - an Italian peasant speciality of a selection of meats and vegetables gently braised for hours until meltingly tender - or more elegant fare such as the classic coq au vin - chicken cooked in white burgundy with button (pearl) onions and mushrooms - you will find your slow cooker invaluable for making great Mediterranean food.
But don’t think you can cook only soups and stews! You can create wonderful pâtés and fish, vegetable, pasta and rice dishes as well as a range of undeniably exquisite desserts. This book is packed with modern Mediterranean food at its best, from all the countries that border the ocean - France, Italy, Spain, Portugal, Morocco, Turkey and Greece - and all the recipes can be made in a simple, leisurely way in your slow cooker.