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Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker.
It's not one for those who like a rare roast, but rather more for pot roast fans. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil ...
If preferred, this stew can also be prepared in a slow cooker. About 30 minutes before it's done, add the celeriac and return it to the oven. The stew is ready when both the beef and celeriac can ...