Saving cooking time tips

MATH

The lid must be very close fitting if you don't want to transfer taste, but for tatties a pyrex dish with lid or even a dish with an upturned plate on top wll do. Just make sure the two dishes won't run or bubble into each other.

Sorry TM, I posted this tippett yonks ago but I forget people are joining and dipping in and out all the time. I know exactly what you mean about food looking lost in the big cookers, I only have the ONE slo-cooker but I've heard a rumour that some are completely over-the-top and crazy and have about, THREE - Yes THREE can you believe it:p It's a thin line between crock-pot and crack-pot (or so I'm told):D

Edit: Hope you don't mind a bit of Ol'Style gentle teasing Tm.

Ticklemouse

LOL @ MATH. Yup, you might be right about the crack-pot bit.:D

But just think - soup in one, roast in another and pud in the third. What's wrong with that? Wel, just got my lamb and spuds in one, so on that note - might stick a tapioca pud in now.;)