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In a world increasingly aware of energy use and environmental impact, the Wonderbag offers a refreshingly simple solution: slow cooking without electricity. Invented by South African entrepreneur Sarah Collins, the Wonderbag was born out of a need for safe, accessible and energy-efficient cooking methods in areas with limited fuel or power. It’s now used across the world, from off-grid kitchens to eco-conscious households, to cook food gently, slowly, and efficiently. |
The Wonderbag is a heavily insulated fabric bag that works like a non-electric slow cooker. After bringing your pot of food to a boil on the stove, you simply place it into the Wonderbag, seal it tightly, and let the residual heat continue the cooking process for hours, with no further energy required. It’s portable, needs no supervision, and keeps food hot for up to 12 hours.
Every Wonderbag purchase helps support the Wonderbag Foundation, which provides bags to communities across Africa. This reduces reliance on open fires, lowers exposure to smoke, and gives people more time for work, education, and rest.
We’re always interested in the different ways to cook pulses. In our blog Cooking beans & other pulses, the basics: water & heat - Pulses 101, part 2, we cover how to cook pulses on the stove top, in a slow cooker or pressure cooker. So when we heard there was another option for low-energy cooking, we were intrigued.
It turns out the Wonderbag is perfect for cooking dried pulses. Pulses need long, slow simmering to become tender and digestible, which traditionally means hours of stovetop energy use. With the Wonderbag, once your pulses have been brought to the boil for at least ten minutes, they finish cooking gently inside the bag, saving fuel and preventing the risk of overcooking or splitting. It’s a fool-proof way to get perfectly tender beans every time.
If you’re passionate about low-impact cooking, saving energy, and reducing waste or just want beautifully cooked beans, the Wonderbag is a simple, brilliant addition to your kitchen.
Have you driven or cycled past our front door and wondered what goes on behind it? On Saturday 21st June we opened our big Bean Store doors for a chance to shop with us in person and have a look behind the scenes. We'll be doing it again.
We mill British-grown wholemeal red millet flour through our stone mill in Suffolk. The crop was grown by Andrew Lingham at Court Farm in Kent and is a species called Panicum miliaceum, a proso millet probably domesticated in what is now northern China 10,000 years ago. But what is millet - or rather, what are millets?
Zofia Page imagines a scenario so absurd it reads like satire – yet, in the current climate, disturbingly plausible, and all too close to the reality of rainforest destruction.
