Notes on the Recipes

• Do not mix metric, imperial and American measures. Follow one set only. American terms are given in brackets.
• All spoon measurements are level: 1 tsp = 5 ml; 1 tbsp = 15 ml.
• Always wash, peel, core, deseed etc. fresh foods before use. Ensure that all produce is as fresh as possible and that it is in good condition.
• If you want to save preparation time, use ready-prepared ingredients such as frozen diced onions and shallots, bottled or frozen grated ginger and garlic and chilli purées (pastes). The quantities needed are given as an alternative to their fresh counterpart in the recipes.
• Seasoning is very much a matter of personal taste. Sample the food before serving and adjust to suit your own palate.
• There is a wide range of chillies available. In general, the large, fat ones are milder than the thin ones. Most of the heat is in the seeds and white pith; these can be removed or left in, as you prefer.
• All cooking times are approximate and are intended as a guide only. Get to know your slow cooker; you will soon know if it cooks a little faster or slower than the times given here.
• Can and packet sizes depend on the particular brand.