top of page

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

Thanks for submitting!

Find some of our slow cooker recepies below.

For more recepies email jade@thepeoplespantryep.co.uk for our free Cookbook

Vegetable curry

Serves 6

Ingredients;

  • 400g Cauliflower, Cut into 1cm chunks

  • 500g Courgette, Cut into 1cm cubes

  • 250g Aubergine, Cut into 1cm cubes

  • 3 Garlic Cloves, Peeled and crushed

  • 1 Red Onion, Peeled and finely chopped

  • 4 tbsp Curry Paste

  • 3 tbsp Tomato Puree

  • 400ml Coconut Milk

  • 1/2 tsp Sea Salt

  • 200g Unsalted Cashew nuts

  • 1 tsp Garam Masala

​

Method;

  • Put all ingredients into the slow cooker (Except Garam Masala), pop the lid on and cook on HIGH for 5-6 hours or on LOW for 7-8 hours.

  • The curry is ready when the vegetables are softened but not broken down. Stir in the Garam Masala before serving.

  • Serve with rice, poppadoms and mango chutney.

You can make this recipe without your slow cooker.

  • Cook all ingredients except the Garam Masala in a sauce pan on the hob over a medium heat for 30-40 minutes, softening the onion and garlic before adding the other ingredients. Stir in the Garam Masala before serving.

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

​

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.

​

(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.
    ​

Slow cooker Sweet and Sour

Ingredients;
700g Chicken breasts, cut into chunks
1 Onion, peeled and cut into large chunks
3 tbsp Tomato puree
3 tbsp Light soy sauce
4 Garlic cloves
2 inches Ginger
4 tbsp Honey
4 tbsp White wine vinegar
Salt and Pepper
3 tbsp Cornflour
2 tbsp Dark brown sugar
3 Peppers, cut into big chunks
435g tinned Pineapple, cut into chunks.

Method;

  1. In a pan, heat a small bit of oil and fry chunks to seal and add to the slow cooker with the onions, tomato puree, soy sauce, garlic, ginger, honey, vinegar, pineapple juice (Save the fruit until later) and salt and pepper to taste.

  2. Cook on high for 3 hours or on low for 5-6 hours.

  3. ​Put the corn flour into a small bowl and add a bit of the liquid from the slowcooker to make a smooth paste, pour back into the slowcooker. Add the brown sugar, peppers and pineapple. Cook for a further 30 minutes until sauce has thickened and peppers are slightly softened.

  4. Serve piping hot with boiled or fried rice.

Mongolian Beef

Ingredients;
1 /2 pounds flank steak thinly sliced against the grain
1/4 cup Cornflour
1 tbsp Sesame Oil
1 tsp Minced Garlic
1 tsp Minced Ginger
1/2 cup Soy Sauce
1/3 cup Brown sugar
1/2 cup Water
1/2 cup Green Onions

Method;

  1. Place flank steak in a bowl with the cornflour and toss to coat evenly, then add to the slowcooker.

  2. Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water into the slowcooker, stir to mix together.

  3. Cover and cook on High for 2-3 hours and Low for 4-5 hours.

  4. Stir in spring onions just before serving with rice.

Slowcooker Pea and Ham Soup

Ingredients; 

1 Onion

250g Leeks, sliced

2 Bay leaves

450g Cooked Ham ( for best results keep as a joint)

1L Hot vegetable stock

1 standard bag of frozen peas

​

Method;

  1. Tip the Onion, leeks, bay leaves and ham into the slow cooker. Pour over the hot vegetable stock and cook on High for 2 hours and Low for 6 hours. (If you do want to inject a bit more flavour you can fry the onions and leeks in a pan before adding)

  2. Remove the ham and set aside. Pour in the peas and cook on High for 30 minutes until the peas are cooked. Meanwhile, shred the ham using two forks.

  3. Remove bay leaves from the soup and discard (Make sure you don't skip this step as bay leaves can be dangerous if blended) Once this is done use a blender and blitz until smooth.

  4. Season to taste, then divide between bowls and scatter some ham over the bowls before serving.

​

This recipe can be frozen for up to 3 months once cooled completely. To make defrosting easier I would recommend freezing in portion sizes.

bottom of page