From joy’s humble crumble kitchen

Slow cookers make light work at dinner time and are energy efficient - great on the pocket as well! Assemble your dish and allow the gorgeous flavours to come together over a low heat. Here are a couple of recipes including a vegetarian stew - All recipes can be batch cooked, shared and frozen for another day.

Slow Cooked Sausage

CASSEROLE serves 4 - 6

1lb/450g sausages • variety of vegetables 1 tsp mixed herbs and 2 garlic cloves crushed 400g tin chopped tomatoes • 400ml beef stock Method

1. Fry the sausages in a little oil - drain - add to the slow cooker.

2. Add any choice of diced vegetables, 1 onion, 3 carrots, 1 celery stick, 1 red pepper, 1 courgette, a bit of butternut or leek, plus the herbs, garlic and tin tomatoes

3. Pour over the beef stock - mix well together. Cook for 4 hours, take out sausages and slice - return to slow cooker. Add gravy granules to thicken if desired about half an hour before end of cook time. Great with mash!

Slow Cooked Chicken Curry Serves 4

Slow Cooked Vegetarian Dumpling Stew

2 tbsp oil • 1 lge onion - diced

2 garlic cloves - crushed

2 carrots - 1cm rounds 300g mushrooms - sliced

3 tbsp plain flour

1 tbsp tomato puree

2 x 400g tins green lentils - drained 700ml veg. stock 150ml red wine thyme plus 1 tbsp marmite - opt. Method

1. Heat oil, gently fry the onion for 10 minutes. Add garlic and tomato puree

2. Add the flour to coat the onion mix - season

3. Add red wine, stir well to prevent lumps forming - transfer to slow cooker

8 skinless chicken thighs • 2 tbsp butter • 2 tbsp olive oil • 1 onion - diced • 3 cloves garlic, crushed • 2 tbsp tomato puree • 2 tsp curry powder • 2 tsp tandoori masala • 1 tbsp curry paste • 400g coconut milk • 245g low fat plain yogurt. Method

1. Heat butter and olive oil over low heat. Add the chicken, onion, garlic and curry seasoning and stir fry gently for 10 mins.

2. Put mix into a slow cooker, add the tomato puree, coconut milk and yogurt and mix well together. Cook on ‘auto’ for 4 - 6 hours or on ‘low’ for 6 - 8 hours Serve with basmati rice and warmed naan bread

4. Add carrots, mushrooms, lentils, stock, thyme & seasoning. Slow cook ‘auto’ for 4 hours.

DUMPLINGS - 100g SR flour • 40g butter or vegan spread • 1 tsp thyme. In a bowl rub the flour, butter/vegan spread, until you have breadcrumbs using finger tips. Add thyme and seasoning. Sprinkle 2-3 tbsp. cold water and mix until it comes together - make 8 balls. Add dumplings 1 hour before end of cook time.