This slow cooker recipe is perfect for the winter drawing in - just what you and your family need. Something quick and easy to prepare in the morning so that you can come home to the perfect family meal. Taken from Rachael's 'Cut the Crap 4' recipe book, this recipe was designed to be super quick and easy to create. 500 g stewing steak ((cut into cubes))2 400g tins chopped tomatoes1 large white onion (diced)2 cloves fresh garlic (minced)3 cm piece of fresh ginger2 small red chillis3 star anise2 tbsp ground cumin2 tbsp ground coriander250 ml fresh beef stock2 medium sized white potatoes10 cherry tomatoes40 g spinach Place all the ingredients except for the potatoes, tomatoes and spinach into your slow cooker. Stir and add

Here's how to roast pumpkin seeds that you discard from your carving pumpkin! They make brilliant snacks and are packed full of nutrients and fibre. Don't throw them away! All of the pumpkin seeds from your carved pumpkin Clean the seeds first by washing them in cold water and removing any remaining pumpkin pulp.Preheat the oven to 180 degrees (Gas Mar 4)Boil a pot of water, and add the seeds. Boil for 5 minutes then drain and pat dry.Line a baking tray with some greaseproof paper, toss the seeds across the tray and drizzle with 1 tablespoon of oil. Make sure they are evenly coated. Season with salt and paper and bake in the oven for roughly 8-10 minutes. But keep an eye on them because they roast quickly!Allow to cool, pat excess oil off with kitchen towel and enjoy as a

  A delicious, mild and creamy curry made using coconut cream. Vegan. 200 g butternut squash (chopped into small cubes)200 g sweet potato (chopped into small cubes)1 tin chickpeas (drained and rinsed)60 g spinach1 tsp ground coriander1 tsp ground turmeric1 tsp ground cumin1 onion (diced)2 cloves garlic (minced)2 cm piece of fresh ginger (grated)6 cardamom pods6 curry leaves1 tsp mustard seeds500 ml vegetable stock ((stock cubes are fine))50 g coconut cream ((use the solid sachets))1 tbsp rapeseed or olive oil In a part pot, fry the diced onion over a low heat until see through (roughly 5 minutes)Add the garlic, ginger, cardamom pods, curry leaves and fry slowly over a low heat for a further 2-3 minutesAdd the cumin, coriander and turmeric and fry gently for another minute or so.Add the vegetable stock, the sweet potato and butternut squash. Cover and

  Have this for breakfast, or as dessert. We don't mind!  1 cup unsweetened almond or coconut milk1/4 cup chia seeds1 teaspoon vanilla extract2 tablespoons maple syrup1 kiwi fruit (peeled and sliced)50 g frozen blueberries ((thawed)) Combine the almond milk, chia seeds, vanilla and maple syrup and mix well, split into two glass jars or small bowls. Cover, and place in the fridge for at least 2 hours to allow the chia seeds to soak up the almond milk and become 'pudding like'. You can leave overnight too, if you want. Layer with slices of kiwi fruit (or just chuck it on top) and top with the thawed frozen blueberries. We use thawed frozen berries as they produce lots of nice natural blueberry juice too. Yum!