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Slow cooker sessions

We are working with Cadent Gas to bring energy saving ideas to your homes, we now affer slow cooker sessions. You are provided with a slow cooker and the classes run once a week for a 5 week course each week we give show you how to recreate a certain recipe and then give you a little sample of it for your lunch. We give you to ingredients to take home with you and make up for your own tea.

Now taking bookings for Autumn/ Winter 24/25

Email jade@thepeoplespantryep.co.uk for available dates and to get yourselves booked onto one of our sessions.

Feedback

We would love to know what feedback you have for us in relation to slow cooker sessions. Please let us know if you loved it or if there is anything you would recommend we do next time.

jade@thepeoplespantryep.co.uk

123-456-7890

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Chunky vegetable Soup

Serves 4-6 people

Ingredients;

  • 2 tbsp rapeseed oil

  • 2 leeks, sliced

  • 3 garlic cloves, finely grated

  • 300g baby potatoes, diced

  • 1L vegetable stock mixed with 2 tsp bouillon paste

  • 250g asparagus stems, cut into chunks (tips seperated) if you aren't a fan of asparagus you could replace with carrots

  • 160g soya beans

  • 400g can Borlotti beans, drained

  • 4 tomatoes chopped or 1 tin of chopped tomatoes

  • 30g basil

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Method;

  • In a pan heat oil over a medium heat and fry leeks until softened, add the garlic and continue to fry until garlic becomes transparent then add to the slowcooker. (This step can be skipped but its worth it for the flavour boost) Add the potatoes with the stock followed by the asparagus stems, beans, tomatoes and basil stems.

  • Cook on low for 4 hrs or until all the veg is tender, Stir in the asparagus tips 5 minutes before the end. 

  • We added dumplings just before serving but if you arent a fan of dumplings, you can serve with a nice roll of crusty bread.

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(Any leftovers can be frozen for upto 3 months, make sure it is fully cooled before freezing)

Slowcooker Lasagne

Serves 4

Ingredients;

  • 2 tsp rapeseed oil (Olive oil can be used, if you already have it at home)

  • 2 Onions, finely chopped

  • 4 celery sticks, chopped

  • 2 Garlic cloves, Diced

  • 400g lean beef mince

  • 400g chopped tomatoes

  • 2 tbsp Tomato Puree

  • 2 tsp Vegeatble Bouillon

  • 1 tbsp Balsamic Vinegar

  • 1 tbsp Thyme leaves

  • 6 Lasangne sheets


For the sauce;

  • 400ml Whole milk

  • 50g Wholemeal flour (White flour can also be used if you already have this at home)

  • 1 Bay leaf

15g finely grated Parmesan

​Method

  • Put the slow cooker on to warm.

  • In a large non-stick pan heat the oil and fry the onions, celery, carrots and garlic for 5 - 10 minutes, stirring frequently until softened and starting to colour. Tip in the mince and break it down with a wooden spoon, stiring until it is browned. Pour in the tomatoes, then add a quarter tin of water, tomato puree, boiillon, balsamic vinegar, thyme and season well at this point, allow to simmer for 5 minutes.

  • Spoon half the mince into the slowcooker and top with half the lasange sheets (you may need to break them slightly to fit) then add the rest of the meat then a second layer of lasagne. Put on the lid and cook on low while you make the sauce.

  • In a pan tip the milk and flour into the pan with the bay leaf, cook on the hob on a medium heat whisking continuously until thickened. Remove the bay and add in the cheese. Once cheese is melted pour over the top layer of pasta and spread it out evenly.

  • Place a tea towel over the top of the slow cooker before adding the lid and cook for 3 hours.

  • Remove lid and allow to settle for 10 minutes before serving (this makes it easier to remove) Serve with a bit of salad on the side.
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