Speedy slow-cooked coq au vin

For 2 (but doubles well):
2 chicken marylands (or 4 drumsticks)
6 shallots, peeled
8 button mushrooms
2 tablespoons tomato paste
3/4 cup red wine
2 rashes bacon
3 cloves garlic
2 sprigs thyme
2 bay leaves

Heat grill pan.
Put wine, tomato paste, thyme, bay leaves, whole mushrooms & whole shallots in slow cooker.
Add whole garlic cloves to grill pan. Grill bacon, then chicken & add all to slow cooker.
Cook 8 hours on slow. Finish with corn flour. 
Serve with peas & cous cous.

Cornbread muffins

For 6:

1/4 cup polenta
3/4 cup self-raising flour
scant 1/4 cup caster sugar
pinch of salt
75 g butter, melted
1 egg
1.5 tsp psyllium husk, with 3 tsp water
1/2 cup creamed corn
1/2 cup milk

Oven to 180C & grease muffin tray. Whisk dry ingredients together, whisk wet ingredient together. Mix together, spoon into muffin tray & bake 20 minutes or so.

Jeff's Middle Eastern lentils

Serves 4:
6 tbsp olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup rice, washed and drained
1 cup plain yoghurt
Fresh mint sprigs, to garnish

Heat 2 tablespoons oil in large saucepan over medium heat.

Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured.

Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes.

Season well with salt and pepper.

Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes.

Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.