Corned Silverside

Good old fashioned Kiwi staple! H&L both love it, served with mash and peas. Got to have a good sauce with it. Either a mustard sauce or you could serve with Cauliflower Cheese and then two birds are killed with one stone!!

Take the silverside out of the plastic wrapper and rinse under the cold tap (Harry and Lottie would hate this bit!). I always trim some of the fat off, some is ok but not too much. Pop into the slow cooker and put on low.

Add to the pot:

An onion which you've studded with cloves

2 bayleaves (fresh are best but dried is ok if you don thave fresh)

About 12 ish black peppercorns

Enough water to cover the silverside

The silverside is best cooked on low all day - a good 6 hrs but will happily sit there for 8.

For the mustard sauce, make a white bechamel, then add seasoning, a good couple of teaspoons of wholegrain mustard and thin with some of the stock from the slow cooker.