Today is such a cold and wet day, it calls for one thing and one thing only…corned beef hash of course.

This is one to warm your cockles as we like to say up north. You can’t beat some good old comfort food over winter, a nice crusty loaf with some butter for dipping.

I know the US has a totally different idea as to what this dish is, so if you’re reading from the states this might seem a little different to your version. Or I could be totally wrong.

I’ve made this many times and have used many different recipes. In the end I always come back to the simple one my mum had taught me growing up.

Ingredients

– 1 Onion

– 3/4 small potatoes

– 2 tins of corned beef

– 2 x oxo cubes mixed with 400ml of water (or enough to cover all your veg when your put it into your pot)

– 2 tsp Worcestershire Sauce

– 1 tsp Thyme

– 1 tbsp Tomato purée

– Black pepper to taste

– 1 tbsp Cornflour

Recipe

1. To begin you need to peel your potatoes and roughly chop into around 1 inch size pieces. Place them all inside the air fryer basket. Pour 200ml of water into the multicooker and place the basket inside.

2. Attach the pressure cooker lid to the multicooker and select ‘pressure’ option. Ensure that the vent is on ‘seal’ mode. Next select the temperature to ‘hi’. Then select the timer for two minutes. Press start.

3. Use the ‘vent’ to quick release the pressure. Remove the pressure lid and take out basket. Remove the potatoes and place to one side for the time being. Empty the water from the multi cooker.

4. Replace the multicooker bowl and spray with oil. Select the ‘seat/sauté’ option and then ‘hi’. Finely chop onions whilst the bowl heats before adding the onions. Stir occasionally until onions brown.

5. Whilst the onions are browning, remove one tin of corned beef and cut into one inch chunks. Place the corned beef and the potatoes back into the pot.

6. Prepare the oxo cubes with enough water to cover the meat and potatoes, pour into the multi cooker. Add thyme, Worcestershire sauce and a tbsp of tomato purée. Add black pepper to your taste.

7. Pop the pressure cooker lid on and select the ‘slow cooker’ function. Select the ‘hi’ option and then select ‘4 hours’ on the timer.

8. Cook on hi for 4 hours or on low for 8 hours. Keep stirring every so often.

9. Half an hour before you’re ready to eat, add the extra tin of corned beef in. At this point I turn off the slow cooker and switch to the ‘sauté’ option on ‘hi’. This allows you to add the cornflour to thicken your sauce. Mix the tbsp of cornflour with a spoonful of cold water prior to adding to your pot. Allow the stew to thicken whilst stirring. Add in some black pepper to suit your taste and then serve in a bowl with some crusty bread and butter for dipping!