Adapted from The Fondue Cookbook by Gina Steer (Whitecap Books).

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

There's nothing like homemade stock. Yes, it takes hours to simmer, but the resulting flavour is unequalled. Here's my take on a classic. Feel free to add your own variations to it.

If dried peaches are hard to come by, substitute dried apricots instead.

Accompany this delicious chicken with buttered capellini pasta and a green salad with slivers of fresh fennel.

Pull out the slow cooker for this easy to prepare, but oh so tasty dish. Add your own favourite vegetables, and spice it in different ways -- mustard makes a nice addition.

This was made for two, but can be scaled up for just about any number... as many as your cooker will hold.

Ask the butcher for 2 trimmed lamb rib roasts containing 9 bones each. Make sure he cuts off the back bones, so that it's easier for you to carve the roast, and that he joins the two rib portions to form a crown. Serve the roast with Tangerine Scented Rice.