Ingredients

• 1 large onion, roughly chopped
• 3 tbsp mild curry paste
• 400g can chopped tomatoes
• 2 tsp vegetable bouillon powder
• 1 tbsp finely chopped ginger
• 1 yellow pepper, deseeded and chopped
• 2 skinless chicken legs, fat removed
• 30g pack fresh coriander, leaves chopped
• Cooked brown rice, to serve

Method

1. Put the onion, curry paste, chopped tomatoes, vegetable bouillon powder, ginger and yellow pepper into the slow cooker pot with a third of a can of water and stir well.
2. Add the chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
3. The next day, cook on low for 6 hrs until the chicken and vegetables are really tender.
4. Stir in the the coriander just before serving over brown rice.

Ingredients

• 2 red onions, finely chopped
• 1 celery stick, finely chopped
• 1-2 tbsp rapeseed oil
• 4 carrots, cut into fat pieces
• 12 chipolatas, each halved
• 1 sweet potato, peeled and cut into chunks
• 400g tin tomatoes
• 1 tbsp tomato purée or tomato and veg purée
• 1 thyme sprig
• 1 rosemary sprig
• 1 beef stock cube or stock pot

Method

1. Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
2. Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
3. Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve, or leave to cool and freeze.

Ingredients

• 400ml can light coconut milk
• 3 tbsp mild curry paste
• 2 tsp vegetable bouillon powder
• 1 red chilli, deseeded and sliced
• 1 tbsp finely chopped ginger
• 3 garlic cloves, sliced
• 200g butternut squash (peeled weight), cut into chunks
• 1 red pepper, deseeded and sliced
• 1 small aubergine (about 250g), halved and thickly sliced
• 15g coriander, chopped
• 160g frozen peas, defrosted
• 1 lime, juiced, to taste
• Wholemeal flatbread, to serve

Method

1. Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
2. Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Ingredients

• 1 tbsp butter
• 8 chicken thighs (or fillets if you prefer)
• 8 spring onions, cut into lengths
• 150ml chicken stock
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp double cream or crème fraîche
• 100g frozen peas

Method

1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs
2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

Ingredients

• 4 tbsp olive oil
• 6 smoked bacon rashers, chopped
• 1½kg lean minced beef (or use half beef, half pork mince)
• 4 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 8 garlic cloves, crushed
• 500g mushrooms, sliced
• 4 x 400g cans chopped tomatoes
• 6 tbsp tomato purée
• 2 tbsp dried mixed herbs
• 2 bay leaves
• Large glass red wine (optional)
• 4 tbsp red wine vinegar
• 1 tbsp sugar
• Cooked spaghetti, to serve

Method

1. Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to the slow cooker.
2. Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on low for 6-8 hours, then uncover, turn to high and cook for another hour until thick and saucy.
3. Serve with cooked spaghetti and grated or shaved parmesan.