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| Amy Oboussier writes, 'This Bean Chilli is a firm favourite in our house, our go-to recipe whenever we want something comforting and hearty, with as little washing up as possible. It freezes well and can be made in large batches. We’ve made this recipe on the stove, in the oven and even over the campfire, so if you don't have a slow cooker you don't have to miss out.' Watch a video of us making this recipe on our Instagram page. |
With energy prices so high we're all looking for more energy efficient ways to cook. According to uswitch slow cookers are one of the most efficient cooking appliances, using little more energy than a lightbulb. An average-sized slow cooker uses just 1.3 kWh per meal cooked. Although they're traditionally associated with long, slow cooking of meat dishes, they're also perfect for cooking our pulses* from dry.
We always cook fava beans and other pulses in the slow cooker, preferably on a sunny day when the solar panels are producing some or all of our energy. We don’t have to check up on them or worry about leaving the gas hob unattended and the even heat cooks the beans exceptionally well.
This is the simplest possible version of this recipe - you throw in all your ingredients and walk away. However, if I’ve got the time, I brown the onion, carrot and celery in a pan before adding them to the slow cooker. This gives a little more depth of flavour and a pleasing texture. To reduce cooking time by an hour or so, you can also soak the pulses overnight, but this is not essential.
(*Some beans in the Phaseolus family - kidney beans, black beans, haricot and similar - contain lectins that can make you unwell if the beans aren't properly boiled. If you're cooking these beans do make sure your slow cooker has a 10 minute high temperature phase, or soak and boil your beans before adding to the slow cooker.)
Serves 4
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An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
