This is a proper throw it in the pot, stick the lid on and walk away kinda dish. Or whack it all in the slow cooker. 1 white onion (chopped)3 cloves garlic (finely chopped or grated)1 butternut squash (peeled and cut into 2cm cubes)6 carrots (chopped in 1cm thickness (discs))1 small tin of sweetcorn1 440g tin of black beans ( (any type of beans would do))1 44g tin of chopped tomatoes1-2 tsp chipotle paste (or more, if you would prefer it to be hotter)1 tbsp olive oil1/2 tsp smoked paprika1 tsp sugarsalt and pepper Gently fry the onion in the olive oil for 5 minutes on a medium heat, until see through and starting to brown on the edges. Take your time doing this, it bring out the sweetness of the onion. Then, add the garlic and stir through for another

This is a long recipe, but so worth it in the end! 2 kg maris piper potatoes1 bulb garlic3 tbsp unsalted butter1 tbsp olive oil Preheat the oven to 180 degrees CPeel the potatoes and keep them whole. Try your best to use potatoes that are roughly the same size. Boil a pan of water and par-boil them whole for 15 minutes. Drain in a colander or sieve and allow to sit for 2-3 minutes until they have dried off completely. Then, shake the colander slightly to ruffle up the edges of the potatoes.Place the butter and olive oil into a large roasting tin and then add the potatoes. Toss them around in the fats to coat them.Smash the garlic bulb and gently squash each clove, then add them whole to the roasting pan alongside the potatoesRoast in the oven for 1

1 large white onion (diced)1 small butternut squash (in 2-3cm cubes)1 leek2 tsp sweet paprika powder1 tin chopped tomatoes1 tsp lazy chilli ((or fresh))500 ml vegetable stock1 400g tin butterbeans1 400g tin chickpeas2 large handfuls spinachsalt & pepper to taste1 tbsp olive oil Prepare the onion, leek and butternut squash. Chop the onion into large wedges, the leek into 1cm thick slices and the squash into 2cm cubes.Heat the oil in a large saucepan and then add the onion, leek, squash and fry for 10 minutes until the vegetables have started to colour/soften. Add the chilli and stir through.Add the paprika and the tin of chopped tomatoes and simmer for 15 minutes.Add the butterbeans and chickpeas and simmer again for 10 minutes. (Make sure to drain and rinse the beans and peas first).Stir through the fresh spinach until

  A really easy 'bung it in the slow cooker' stew that will be piping hot ready for when you get home from work. 500 g diced beef1 red onion (roughly diced)3 cloves garlic (finely diced)3 carrots (chopped into 1cm chunks)500g baby chestnut mushrooms1 butternut squash (diced into 2-3cm cubes)2 tsp sweet paprika (smoked if you prefer)1 tsp ground cuminFresh thyme (1 tbsp or so of fresh thyme leaves)2 vegetable stock pots (or cubes)500 ml water1 tin chopped tomatoes2 tbsp tomato puree2 tbsp Worcester sauce4 medium white potatoes (roughly diced into 2-3cm cubes)1 tbsp olive oil Switch your slow cooker on to 'high'. Whilst this is heating up, seal the diced beef in a pot with the olive oil.Once the beef is sealed, add all the ingredients to your slow cooker and mix well. Leave on 'low' for 6-7 hours or

Make this the night before, pop it in the fridge and add some toppings in the morning 2 tbsp chia seeds280 ml unsweetened almond or coconut milk ((can use cow's milk if desired))1 tsp maple syrup1 cup fresh blackberries ((can use frozen))1 tbsp flaked almonds Place the blackberries, milk and maple syrup in a blender and blend until smooth. Save a few blackberries for topping.Place the chia seeds in a glass container, or a bowl. Then, cover with the blackberry mixture and stir through so it is mixed well.Place in the fridge and leave overnight (or at least 3-4 hours).In the morning, or when ready to eat, top with some flaked almonds and a couple of fresh blackberries.