Vegetable-based Dishes


I've used a lot of frozen vegetables in these recipes because they are nutritionally very good and, of course, there is no preparation involved - which is the ethos of this book. In some cases I have given you the choice of fresh or frozen when little or no preparation is necessary for the fresh variety - such as when baby carrots are called for - and, even when I don't, there is nothing to stop you using fresh ingredients and shelling, chopping or trimming and cutting up if you prefer! I had never really used many of these frozen vegetables before writing this book but, I have to say, they've worked really well. I think I shall always keep a packet of frozen diced onion in the freezer for when I can't be bothered to chop or don't want onion fingers.


Tips for great slow-cooked vegetables


Bean, Squash and Barley Braise

Pearl barley has become one of my favourite grains, particularly in the slow cooker, because it behaves perfectly. It retains its nutty texture and the grains stay separate even when fully cooked. Here you don't even have to prepare the cheese, just buy a piece and crumble it in.

Serves 4-6

350 g/12 oz/generous 12/3 cups pearl barley
15 ml/1 tbsp olive oil
225 g/8 oz frozen baby broad (fava) beans
225 g/8 oz frozen butternut squash
30 ml/2 tbsp dried onion flakes
2.5 ml/½ tsp chopped garlic from a jar, or 1 small garlic clove, chopped
900 ml/1½ pts/3¾ cups boiling vegetable stock
Salt and freshly ground black pepper
5 ml/1 tsp dried sage
150 g/5 oz Dolcelatte cheese
90 ml/6 tbsp single (light) cream
15 ml/1 tbsp dried chives, plus extra to garnish


  1. Mix the barley with the oil in the crock pot until all the grains are glistening.
  2. Add all the remaining ingredients except the cheese, cream and chives. Stir well.
  3. Cover and cook on High for 2 hours or Low for 4 hours until the barley and vegetables are tender.
  4. Turn off the slow cooker. Break up any large pieces of squash, then crumble in the cheese and gently stir in the cream and chives. Cover and leave for 5 minutes.
  5. Spoon into warm bowls and sprinkle with extra chives.
  6. Serve with crusty bread and a crisp green salad to follow.


Cook's Tip
Dolcelatte has a lovely creamy texture, but you could use other blue cheese, as long as it's not too strongly flavoured.


Potato and Onion Baked Omelette

This is a cross between a Spanish omelette and a quiche without the crust! It can be cut into squares and served warm with some warm passata flavoured with garlic or basil or cold with salad and pickles. I would not normally recommend using canned potatoes and have never used canned fried onions before but they do work in this!

Serves 4

550 g/1¼ lb cooked leftover potatoes or a large can of potatoes, drained
390 g/14 oz/large can of fried onions
2.5 ml/½ tsp dried mixed herbs
5 eggs, beaten
60 ml/4 tbsp milk
Salt and freshly ground black pepper


  1. Roughly cut up the potatoes and spread out in a shallow rectangular dish that will just fit in a large oval crock pot. Stir in the can of onions and add the herbs.
  2. Beat the eggs with the milk and some salt and pepper and pour over.
  3. Cover the dish with foil and place in the crock pot. Pour round enough boiling water to come half-way up the sides of the dish.
  4. Cover and cook on High for 2 hours or Low for 4 hours until set.
  5. Remove from the crock pot and leave to cool for a few minutes before cutting into quarters, if serving warm, or leave until cold before cutting. Serve with salad and pickles.


Cook's Tips
If the canned potatoes are packed in brine, add salt sparingly.
Experiment and try frozen diced mixed vegetables or sliced peppers instead of potatoes.


Garlic Mushrooms

These mushrooms make a delicious starter. They just need a quick wipe or rinse to remove any dirt. If you are lucky enough to get fresh field mushrooms in the autumn, do try them this way. The flavour is out of this world, but you will need to peel them first.

Serves 4-6

90 ml/6 tbsp fruity white wine
75 ml/5 tbsp boiling water
10 ml/2 tsp chopped garlic from a jar, or 2 garlic cloves, chopped
8-12 large open mushrooms, stalks trimmed, if necessary
8-12 tiny knobs of butter
Salt and freshly ground black pepper
120 ml/4 fl oz/½ cup double (heavy) cream
30 ml/2 tbsp chopped fresh or frozen parsley


  1. Pour the wine and boiling water into the crock pot and add the garlic. Add the mushrooms in an even layer and top each with a tiny knob of butter. Season well.
  2. Cover and cook on High for 2 hours or Low for 4 hours until the mushrooms are really tender with a rich flavour (they can sit for longer, if necessary).
  3. Turn up the cooker to High, if on Low. Pour in the cream and add the parsley. Gently stir round, taking care not to break up the mushrooms. Cover and leave to stand for 5 minutes.
  4. Transfer the mushrooms to small warm plates. Stir the juices, taste, re-season, if necessary, then spoon over the mushrooms.
  5. Serve with crusty bread.


Cook's Tip
Use dry cider instead of wine, if you prefer.


Warm Asparagus Mousse

Mousses normally involve separating eggs, fancy folding with a delicate hand and complicated instructions. Not here - just canned asparagus, some eggs and cream, whizzed up together, flavoured with herbs and lightly cooked.

Serves 4-6

410 g/14½ oz/large can of cut asparagus spears
3 eggs
15 ml/1 tbsp chopped fresh or frozen parsley
5 ml/1 tsp dried chives, plus extra to garnish
300 ml/½ pt/1¼ cups single (light) cream
A little butter or oil for greasing
120 ml/4 fl oz/½ cup mayonnaise
A few drops of lemon juice


  1. Drain the asparagus, reserving the liquid. Tip the asparagus into a blender or food processor and add the eggs, herbs and cream. Blend until smooth, then season to taste.
  2. Grease an 18 cm/6 in soufflé dish and pour in the asparagus mixture. Stand the dish in the crock pot and pour round enough boiling water to come half-way up the sides of the dish.
  3. Cover and cook on Low for 3 hours until set.
  4. Meanwhile, mix the mayonnaise with a little of the reserved asparagus liquid to thin it to pouring consistency. Sharpen with just a few drops of lemon juice and season to taste.
  5. Lift the mousse out of the crock pot and sprinkle with a few dried chives.
  6. Serve spooned on to plates with a little of the mayonnaise sauce drizzled over, with wholemeal toast and a large mixed salad.


Cook's Tip
You can also make individual ones in six ramekin dishes (custard cups), in which case they'll take only 2 hours to cook. You'll need a large crock pot and may need to rest one or two ramekins on top, balanced on the rims of the other ones, so as not to damage the mousses.


Spinach and Ricotta Lasagne

Spinach, ricotta and pasta is a well-known combination. Here there is no pre-cooking of the vegetable, no chopping or grating and no complicated sauce. Consequently, it's a version of a classic dish without the classic hassle!

Serves 4

225 g/8 oz frozen chopped spinach, thawed
200 g/7 oz/scant 1 cup Ricotta cheese
1 large egg, beaten
60 ml/4 tbsp grated Parmesan cheese
1.5 ml/¼ tsp ground nutmeg
15 ml/1 tbsp milk
Salt and freshly ground black pepper
8 sheets of no-need-to-pre-cook green lasagne
6 sun-blush tomatoes, torn into pieces
200 g/7 oz/scant 1 cup crème fraîche
10 ml/2 tsp cornflour (cornstarch)
10 ml/2 tsp dried chives


  1. Drain the spinach well through a sieve (strainer) over the sink, pressing it with the back of a spoon to remove all the excess moisture. Place in a bowl and mix with the Ricotta, the egg, half the Parmesan and the nutmeg. Season with a little salt and lots of pepper.
  2. Put the milk in a shallow rectangular dish that will just fit in a large crock pot. Top with two sheets of lasagne. Spread a third of the spinach mixture over and scatter with a few bits of sun-blush tomato. Top with two more sheets of pasta. Repeat the layers until the ingredients are used, finishing with a layer of pasta.
  3. Beat together the crème fraîche with the remaining Parmesan and the cornflour until smooth. Spoon on top of the lasagne and sprinkle with the chives. Place in the crock pot and pour round enough boiling water to come half-way up the sides of the dish.
  4. Cook on Low for 3 hours until the pasta feels tender when a knife is inserted down through the centre.
  5. Serve hot with garlic bread and a mixed salad.


Serving Tip
Throw some olives into the salad for a real Italian feel.


Cook's Tip
You can substitute any white soft cheese for Ricotta.


Vegetable Curry with Paneer

Paneer is an Indian pressed curd cheese that is readily available in supermarkets. It is also easy to make - but that's for another book! This curry is often served as a side dish without the cheese, but it is a satisfying main dish when served with rice and chapatis or naan breads.

Serves 4

A good handful of frozen diced onion, or 1 fresh onion, chopped
10 ml/2 tsp softened butter
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
15 ml/1 tbsp mild curry paste
15 ml/1 tbsp garam masala
175 g/6 oz creamed coconut
600 ml/1 pt/2½ cups boiling water
30 ml/2 tbsp tomato purée (paste)
5 ml/1 tsp salt
15 ml/1 tbsp lime juice
700 g/1½ lb frozen casserole vegetables (chunky ones, not small dice)
12 washed baby potatoes
1 bay leaf
350 g/12 oz block of paneer, diced


  1. Mix the onion and butter in the crock pot. Add the garlic, curry paste and garam masala.
  2. Blend the creamed coconut with the boiling water and tomato purée until the coconut is melting (it doesn't matter if it's still a bit lumpy). Stir in the salt and lime juice.
  3. Put the vegetables and potatoes in the crock pot and pour the sauce over. Add the bay leaf.
  4. Cover and cook on High for 3 hours or Low for 6 hours until the vegetables are tender and the sauce is thickened.
  5. Discard the bay leaf, taste and re-season, if necessary. Gently fold in the paneer. Cover and leave to stand for 5 minutes.
  6. Serve in bowls with rice and chapattis.


Serving Tip
This is also good served topped with poached eggs (how often do I say that?).


Couscous-stuffed Peppers

You have to prepare the peppers for this dish, but cutting off the tops and pulling out the core and seeds is hardly exhausting or skilful! It makes a quick-to-prepare, easy lunch or supper dish that can be served hot or cold with some crusty bread and salad.

Serves 4

4 large (bell) peppers
400 g/14 oz/large can of ratatouille
50 g/2 oz/1/3 cup couscous
2.5 ml/½ tsp dried oregano
100 g/4 oz/1 cup grated strong Cheddar cheese
Salt and freshly ground black pepper
450 ml/¾ pt/2 cups boiling vegetable or chicken stock


  1. Carefully cut the tops off the peppers about 8 mm/1/3 in down from the stalk end and retain. Pull out the cores and seeds. Tap the peppers firmly on the work surface, cut-sides down, to remove any loose seeds. Make sure the peppers will stand upright; if not, trim a very thin slice off the bases (take care not to make a hole in the flesh, though).
  2. Mix the ratatouille with the couscous, oregano and 50 g/2 oz/½ cup of the cheese. Taste and add a little salt and pepper, if necessary.
  3. Stand the peppers in the crock pot and spoon the ratatouille mixture into them. Top with the remaining cheese and rest the pepper 'lids' on top. Pour the boiling stock around.
  4. Cover and cook on High for 3 hours or Low for 6 hours until the peppers are tender.
  5. Transfer the peppers to plates and spoon a little of the cooking stock over, if liked. Alternatively, leave to cool, then chill before serving.
  6. Serve with crusty bread and salad.


Cook's Tip
I use red or yellow peppers because they keep their lovely bright colour, but any colour will work fine in this dish.


Spinach and Peanut Loaf

This is another delicious vegetable loaf that is simplicity itself. Using a stuffing mix adds the right texture and flavour without any effort. It's really good served hot, but can also be left until cold and served sliced with salad and pickled beetroot (red beet).

Serves 4

225 g/8 oz frozen leaf spinach, thawed
75 g/3 oz sage, onion and lemon (or garlic) stuffing mix
5 ml/1 tsp chopped garlic from a jar, or 1 garlic clove, chopped
75 g/3 oz/¾ cup roasted peanuts
Salt and freshly ground black pepper
45 ml/3 heaped tbsp peanut butter
120 ml/4 fl oz/½ cup boiling water
1 egg
5 ml/1 tsp yeast extract
A little sunflower oil for greasing
450 ml/¾ pt/2 cups passata (sieved tomatoes) with onion


  1. Squeeze out the spinach to remove as much moisture as possible. Place in a mixing bowl.
  2. Add the stuffing mix, garlic, peanuts and some salt and pepper. Blend the peanut butter with the boiling water and stir in. Beat the egg with the yeast extract and add. Mix until everything is thoroughly blended.
  3. Turn into a greased 450 g/1 lb loaf tin (pan) and cover with foil, twisting and folding under the rim to secure. Place in the crock pot and pour round enough boiling water to come halfway up the sides of the tin.
  4. Cover and cook on High for 2-3 hours or Low for 4-6 hours until firm.
  5. Leave the loaf to cool for 3-4 minutes. Meanwhile, heat the passata in a saucepan. Turn out the loaf on to a warm serving dish.
  6. Serve the loaf sliced with the warm passata, jacket potatoes topped with grated cheese, and sweetcorn.


Cook's Tip
If you have one, use a microwave to bake the potatoes.


Cauliflower Cheese

This is simplicity itself! You put the still-frozen veg in the pot, mix a few other ingredients together, spoon over and leave to cook. It's delicious on its own with crusty bread or try it with bacon, chops, fish or chicken.

Serves 4

700 g/1½ lb frozen cauliflower florets
30 ml/2 tbsp cornflour (cornstarch)
Salt and freshly ground black pepper
400 g/14 oz/1 large can of chopped tomatoes
100 g/4 oz/1 cup grated Cheddar cheese
200 ml/7 fl oz/scant 1 cup crème fraîche
2 good handfuls of cornflakes


  1. Put the florets in the crock pot and sprinkle the cornflour over. Mix it together thoroughly with your hands. Make sure there isn't lots of cornflour in the corners of the pot. Season well and add the tomatoes.
  2. Mix about 75 g/3 oz/¾ cup of the Cheddar with the crème fraîche. Spoon over and spread out the mixture fairly evenly (it won't cover the vegetables completely).
  3. Scatter the remaining cheese on top, then crush the cornflakes over.
  4. Cover and cook on High for 2-3 hours or Low for 6-8 hours (depending on the size of the florets) until the vegetables are cooked to your liking and the cheese has melted. Check after the shorter time if you like some 'bite' in your vegetables.
  5. Serve straight from the pot with crusty bread.


Cook's Tip
This dish is good made with a mixture of broccoli and cauliflower, too.


Sweet and Hot Peppers and Eggs

You can prepare your own peppers by cutting off the tops, pulling out the seeds and then slicing them but, for total convenience, I'm suggesting using frozen. The choice is yours, though. If you like perfect soft-cooked eggs, poach them conventionally instead of putting them in the slow cooker.

Serves 4

60 ml/4 tbsp olive oil
A good handful of frozen diced onion, or 1 fresh onion, chopped
4 good handfuls of frozen sliced mixed (bell) peppers, or 4 small different-coloured fresh peppers, sliced
½ x 200 g/7 oz jar of red or green pickled sliced jalapeño peppers
2 x 400 g/14 oz/large cans of chopped tomatoes
5 ml/1 tsp caster (superfine) sugar
Salt and freshly ground black pepper
100 g/4 oz/1 cup frozen peas, thawed (optional)
4 eggs


  1. Mix together all the ingredients except the peas, if using, and eggs in the crock pot.
  2. Cover and cook on High for 2-3 hours or Low for 4-6 hours until the vegetables are tender.
  3. Add the peas, if using. Taste and re-season, if necessary. Turn down the slow cooker to Low.
  4. Make four wells in the mixture and break an egg into each. Cover and cook for 10-15 minutes until the eggs are cooked to your liking.
  5. Serve straight away with crusty bread.


Cook's Tips
If preparing the peppers from scratch, rinse them under running water to wash away the seeds.
You could add sweetcorn instead of peas.


Mushrooms in Wine with Feta

Here mushrooms are gently cooked in white wine and tomatoes with garlic, oregano and bay leaves, then served topped with crumbled Feta cheese on a bed of rice.

Serves 4

30 ml/2 tbsp olive oil
30 ml/2 tbsp dried onion flakes
150 ml/¼ pt/2/3 cup dry white wine
2 bay leaves
2.5 ml/½ tsp dried oregano
5 ml/1 tsp chopped garlic from a jar (or 1 garlic clove, chopped)
450 g/1 lb small button mushrooms
400 g/14 oz/1 large can of chopped tomatoes
Salt and freshly ground black pepper
100 g/4 oz/½ cup Feta cheese, crumbled
15 ml/1 tbsp chopped fresh or frozen parsley


  1. Mix everything except the salt and pepper, cheese and parsley in the crock pot. Season well.
  2. Cover and cook on High for 2-3 hours or Low for 4-6 hours. Taste and re-season if necessary and discard the bay leaves.
  3. Spoon over rice in bowls and garnish with the crumbled Feta cheese and parsley.
  4. Serve with boiled rice.


Cook's Tip
To make this dish more substantial, try adding a large can of drained chick peas (garbanzos) at the start of cooking.


Rocket and Goats' Cheese Tart

I don't often cook with rocket, though I often use it in salads. It has a peppery flavour, slightly stronger than spinach. You could use lamb's tongue lettuce leaves or baby spinach leaves instead. The wonderful thing about turning the crock pot into a mini oven is that it uses only as much power as a light bulb!

Serves 4

1 ready-baked pastry case (pie shell)
50 g/2 oz packet of rocket leaves (arugula)
225 g/8 oz/small can of chopped tomatoes
120 g/4½ oz cylinder of goats' cheese, cut into six slices
50 g/2 oz/very small can of anchovies, drained
2.5 ml/½ tsp dried basil
Freshly ground black pepper


  1. Put the pastry case, still in its foil container, in the crock pot. Add the rocket and squeeze gently to crush it slightly.
  2. Spread the tomatoes over the rocket, then arrange the slices of cheese on top. Arrange the anchovies over in a lattice pattern and sprinkle with the basil. Season with some pepper.
  3. Cover and cook on High for 2 hours or Low for 4 hours until the rocket is wilted and the cheese soft and melting.
  4. Serve warm.


Serving Tip
There are some very strong flavours in this tart, so it doesn't need any accompaniment.


Grilled Pepper Tart

I love making these quick tarts in the slow cooker - and this one is even simpler than the others in the book! I like this one served warm, but it is equally good served cold for a packed lunch or as part of a buffet.

Serves 4

45 ml/3 tbsp tomato purée (paste)
1 ready-baked pastry case (pie shell)
5 ml/1 tsp dried basil
4 good handfuls of frozen grilled (bell) peppers
Salt and freshly ground black pepper
A good handful of ready-grated Cheddar cheese
12 slices of stoned (pitted) green or black olives (optional)


  1. Spread the tomato purée in the pastry case, still in its foil container, and sprinkle with the basil. Place in the crock pot.
  2. Spread out the peppers in the case and season with a little salt and lots of pepper.
  3. Sprinkle with the Cheddar and arrange the olive slices on top, if using.
  4. Cover and cook on High for 2 hours or Low for 4 hours until the peppers are soft and the cheese melted.
  5. Serve warm or cold with a green salad.


Cook's Tip
Try it with crumbled blue cheese instead of Cheddar.