GasCare 

I cannot praise this company enough. Look no further if you happen to be a women living on her own.
Not only were they, from beginning to end, highly qualified, informative, tidy and polite they also took the time to put me at my ease and explain the problem with my heating system.
Craig had the system, which is far from new, up and running in a matter of minutes and could not have been more polite or helpful.
This is most definitely my go to company for all heating matters from now on.

Excellent Service, clean and very obliging.

Excellent service from initial inquiry to completion of the work. The engineer completed the works and the safety check without any problem and left the workplace clean and tidy. I would recommend your company to any potential new client, thank you all for a first class service and job.

Solved a problem very efficiently and felt very confident in their advice and work done. Would definitely use again.

Great service again, new radiator fitted and boiler servicd

Very helpful and very thorough and efficient service

Good friendly service.

Excellent service from the initial survey to the installation

clean and tidy work, service engineer on time and worked quickly.

Good company to deal with, kept informed of progress would use again.

all the gas engineers including the electrician,power flush engineer.did a great job,tidied up after themselves. everything works as intended ,i would recommend Gascare to anyone who needed this service.

Excellent service, Slow-cooker risotto with fennel, lemon and rocket
6 ratings
Slow-cooker risotto with fennel, lemon and rocket

This vegetable risotto is gently cooked to perfection in the slow cooker, before being topped with Parmesan, fennel fronds and lemon zest.

Each serving provides 523 kcal, 12.5g protein, 75g carbohydrate (of which 4g sugars), 18g fat (of which 11g saturates), 4.5g fibre and 0.8g salt.
By Sarah Cook

Shopping list

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 4
Ingredients

25g/1oz butter , diced
1 onion, finely chopped
2 large garlic cloves, sliced
1 large fennel bulb, trimmed and diced, green leaves reserved for garnish
1.4 litres/2½ pints hot vegetable stock
350g/12oz arborio rice
50g/1¾oz grated Parmesan, plus extra to serve (optional)
4 tbsp double cream
2 unwaxed lemons, zest of 2 and juice of 1
90g/3¼oz rocket leaves
10g basil leaves
salt

Recipe tips
Method

Preheat the slow cooker to the highest setting.

Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft.

Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour.

Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water.

Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times.

Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like.

Recipe Tips

As this risotto is so delicately flavoured, add some extras if preferred. Frozen peas make a good vitamin-boosting addition for kids, toasted walnuts or pine nuts scattered on top elevate it to dinner party statuful staff

Quick service and problem solved.

Great service as per normal.
The two engineers where polite and well mannered.