Curried smoked haddock chowder


Olive oil for cooking

400g smoked haddock, skinned and cut into 2cm cubes

1 onion, finely diced

1 carrot, finely diced

1 celery stick, finely diced

3 medium potatoes, peeled and cut into 2cm dice

1 green chilli, deseeded and finely chopped

1 tbsp curry powder

½ tsp ground cumin seeds

½ tsp turmeric

½ tsp ground coriander seeds

1 bay leaf

400ml chicken stock

200ml double cream

Large pinch coriander, finely chopped

Sea salt for seasoning

Black pepper for seasoning


In a medium pan on a medium heat, add a splash of olive oil and add the onions, carrot, celery, chilli and bay leaf, and sweat for 10-12 minutes taking care not to colour (pop a lid on and turn the heat down if they start to colour)

In the meantime, in a small frying pan, toast off the spices and set aside

When the vegetables are soft, add the toasted spices and stir in
Add the chicken stock and the diced potatoes and bring to the boil. Simmer for 15 minutes until the potatoes are almost cooked
Add the cream and bring to the boil

Add the haddock and simmer for five minutes, then add the coriander and stir in

Main & side dish

Chipotle beef brisket buns with mojo verde & Hasselback potato skewers with parsley & garlic butter


Chipotle beef

Olive oil for cooking

1.5kg beef brisket, left in one piece

1 tsp ground cinnamon

1 tbsp ground cumin

1 tbsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tbsp brown sugar

2 onions, finely diced

3 cloves garlic, finely chopped

2 bay leaves

Large sprig rosemary

50g Chipotle in adobo

1 tin chopped tomatoes

250ml beef stock

Sea salt for seasoning

Black pepper for seasoning

Mojo verde

4 cloves garlic, peeled

Large handful coriander leaves

½ tsp cumin seeds, toasted

Pinch salt

Olive oil to bind, roughly 100ml

2 limes, juice only

6 floury buns to serve


Preheat your oven to 150°c fan or 170°c for a conventional oven

For the Chipotle mix the spices together with the sugar and a pinch of sea salt and mix together
Rub into the beef brisket and leave for three hours in the fridge to marinate
Heat a large cast iron casserole pot on a low heat and add a splash of olive oil. Add the onions, garlic, bay leaves and rosemary and cook, with no colour, for 10-12 minutes (pop a lid on and turn the heat down if they start to colour)
At the same time, heat a medium frying pan on a medium heat and add a splash of olive oil. Add the brisket and colour well on both sides
When the onions are softened, add the Chipotle, chopped tomatoes and the beef stock and bring to the boil
Add the brisket and put a lid on the pot
Transfer to the oven and leave for four hours to cook. Check every 45 minutes or so, adding a splash of water if it gets too dry
In the meantime, make the mojo verde: Blend all of the ingredients together in a blender until smooth and store in the fridge until required
Take the beef out of the Leisure range cooker and remove the bay leaves and rosemary stalk. Pull the meat apart with two forks
Serve on the table with plenty of floury buns and the mojo verde on the side so everyone can get stuck in


Hasselback potato skewers with parsley & garlic butter

Approx. 1kg large new potatoes (or 6 per person)

Large sprig of rosemary, roughly chopped

Splash of olive oil

Sea salt for seasoning

Black pepper for seasoning

100g butter

Large pinch parsley, chopped

4 gloves garlic, peeled and crushed


Preheat your oven to 170°c fan or 190°c for a conventional oven

You’ll need some metal or wooden skewers for this recipe. If you don’t have these just skip this step – it’s more for ease of serving
Take the new potatoes and make incisions all the way along, every 2mm, going ¾ of the way through
A good tip is to put them between 2 wooden spoons to make sure you don’t go all the way through
Skewer the potatoes, depending on how many you can fit on, four-six is ideal, ensuring the cut sides are all facing the same way
In a roasting tray big enough to hold the skewers, lay them all side by side
Drizzle some olive oil over, being generous, and season with salt and pepper
Sprinkle the chopped rosemary over and put in the oven for an hour
In the meantime, in a blender, blitz the butter with the parsley and garlic
Once the hour is up, take the tray out of the Leisure range cooker and add the butter, spooning over the potatoes, and put back in the cooker for another 20 minutes
Take out and leave to cool for 5-10 minutes so you can just grab a skewer each and pop onto your plate


Triple chocolate marshmallow ‘smores’ brownies


120g dark chocolate (70%), broken into small pieces

140g butter

250g caster sugar

1 vanilla pod, seeds only, or ½ tsp vanilla bean paste

3 eggs

90g plain flour, sifted

60g cocoa powder, sifted

50g milk chocolate chips

50g white chocolate chips

5 digestive biscuits

2 handfuls large soft marshmallows


Preheat your oven to 180°c fan or 200°c for a conventional oven

Grease and line a 30x15cm tray with greaseproof paper
Melt the chocolate and butter in a bowl over a pan of simmering water, being careful not to let the bottom of the bowl touch the water
In a mixing bowl, whisk the sugar, vanilla and eggs together until light and fluffy
Add the chocolate and butter mix into the egg mix and fold in
Fold in the flour and cocoa powder, then the chocolate chips
Pour the mixture into the baking tray and spread out evenly
Push the marshmallows in to the mix
Bake in the Leisure range cooker for 20-22 minutes. There should be no wobble but it’ll still look a little undercooked, which is perfect
Before it cools, break each biscuit into roughly three pieces. Add these evenly into the mix, with half sticking out

Recipes created exclusively for Leisure range cookers in partnership with Dan Doherty

#FeastAtYourLeisure @leisureliving

Article by: Portia Lubbock