CONSISTENTLY CURIOUS (2022-2025)   

One Pot Wonders

One Pot Wonders A lady with an apron on cooking vegetables in a slow cooker

From January through to March 2024, we delivered our One Pot Wonders project, where we gifted 50 families across Mereside and Hawes Side a slow cooker, cooking utensils, recipes, and the ingredients to make them. In exchange, they donated recipes to our community cookbook, attended a live cooking session and creative workshops, and spent time volunteering at The People’s Pantry. 

Over the 8 week programme, our volunteers dedicated 276 hours to the project, where we distributed: 74kg of cooking apples, 370 red onions, 308 tins of tomatoes, 154 sweet potatoes, 385 peppers, 231 courgettes, and 77 aubergines – equating to 1,420 portions!

All of the recipes and video tutorials are available below for you to try out at home…

Week 8:

Comforting allotment apple crumble Crumbles became popular in Britain in World War 2. Rationing made it difficult to get the ingredients for pastry to make pies, so crumble was a cheaper alternative. Apples were also commonly grown in gardens and allotments. This comforting recipe will be a favorite with all the family. Ingredients For the fruit mixture 1 Kg Cooking apples (fresh or frozen) 50g Caster sugar 1 Tbsp Cinnamon 75ml water For the topping 200g Plain flour (use GF flour for GF version) 100g Unsalted butter (vegan butter for vegan version) 200g Oats (GF oats for GF version) 100g Caster sugar Instructions If using fresh apples peel and core your apples and cut each one into even-sized pieces Grease around your slow cooker with oil or butter, with particular attention to the sides. Put the apples into the bottom of the slow cooker and sprinkle with the caster sugar and cinnamon. Pour in the water and stir around. Then make the base as flat as you can so that the topping doesn’t slide through. Cube the butter In a small bowl, put the flour and butter. With clean hands ‘rub’ the butter in. You do this by putting both hands into the bowl and lifting up some butter cubes with some of the flour and rubbing between your fingertips, letting the mixture fall through back down into the bowl. Keep going till it looks like bread crumbs. Stir the caster sugar and oats into the crumble mixture and sprinkle over the apples. Put the lid on slow cooker, with a clean tea towel covering the top of the slow cooker, under the lid. Cook on HIGH for 2 ½, to 3 hours. Once the apples look soft remove the (now damp) tea towel and put the lid back on the slow cooker, but sit it on the cooker ajar so the moisture can escape. Cook for a further 30 mins to allow the crumble to firm. Contains Gluten in Flour & Oats but could swap for GF versions of Flour & Oats. Vegan version swap to Vegan margarine or butter alternative.
Comforting allotment apple crumble Crumbles became popular in Britain in World War 2. Rationing made it difficult to get the ingredients for pastry to make pies, so crumble was a cheaper alternative. Apples were also commonly grown in gardens and allotments. This comforting recipe will be a favorite with all the family. Ingredients For the fruit mixture 1 Kg Cooking apples (fresh or frozen) 50g Caster sugar 1 Tbsp Cinnamon 75ml water For the topping 200g Plain flour (use GF flour for GF version) 100g Unsalted butter (vegan butter for vegan version) 200g Oats (GF oats for GF version) 100g Caster sugar Instructions If using fresh apples peel and core your apples and cut each one into even-sized pieces Grease around your slow cooker with oil or butter, with particular attention to the sides. Put the apples into the bottom of the slow cooker and sprinkle with the caster sugar and cinnamon. Pour in the water and stir around. Then make the base as flat as you can so that the topping doesn’t slide through. Cube the butter In a small bowl, put the flour and butter. With clean hands ‘rub’ the butter in. You do this by putting both hands into the bowl and lifting up some butter cubes with some of the flour and rubbing between your fingertips, letting the mixture fall through back down into the bowl. Keep going till it looks like bread crumbs. Stir the caster sugar and oats into the crumble mixture and sprinkle over the apples. Put the lid on slow cooker, with a clean tea towel covering the top of the slow cooker, under the lid. Cook on HIGH for 2 ½, to 3 hours. Once the apples look soft remove the (now damp) tea towel and put the lid back on the slow cooker, but sit it on the cooker ajar so the moisture can escape. Cook for a further 30 mins to allow the crumble to firm. Contains Gluten in Flour & Oats but could swap for GF versions of Flour & Oats. Vegan version swap to Vegan margarine or butter alternative.
Nani’s gently spiced vegetable curry GF Curry dishes originally come from the Indian subcontinent. Different mixes of spices and flavours come from different regions. Countries across the world have added their own twist to the curry story. This recipe is inspired by the warming spices of South Asia. INGREDIENTS: 1 x red onion diced 2 x gloves garlic 1 tsp ginger powder 1 tsp mild chilli powder 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tsp garam masala 1 red chilli deseeded & chopped finely 400g coconut milk 3 tbsp tomato puree 1 large sweet potatoes 2 medium carrots 150g mixed broccoli/carrot/baby corn 75g green beans 150g rice Optional: Fresh Coriander to serve. INSTRUCTIONS Place garlic, ginger and spices together in a large bowl. Add coconut milk and tomato puree and mix well to combine all ingredients Place Onion, sweet potatoes, carrots and other veg (except green beans) into slow cooker Pour Coconut Milk mixture on top and stir to combine in the pot Cook on low for 5 hours Add the green beans and cook for one more hour on low Mix well and serve with rice (75g per portion). Flat bread optional. Vegan alternative for Coconut Milk – use Cashew Cream
Nani’s gently spiced vegetable curry GF Curry dishes originally come from the Indian subcontinent. Different mixes of spices and flavours come from different regions. Countries across the world have added their own twist to the curry story. This recipe is inspired by the warming spices of South Asia. INGREDIENTS: 1 x red onion diced 2 x gloves garlic 1 tsp ginger powder 1 tsp mild chilli powder 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tsp garam masala 1 red chilli deseeded & chopped finely 400g coconut milk 3 tbsp tomato puree 1 large sweet potatoes 2 medium carrots 150g mixed broccoli/carrot/baby corn 75g green beans 150g rice Optional: Fresh Coriander to serve. INSTRUCTIONS Place garlic, ginger and spices together in a large bowl. Add coconut milk and tomato puree and mix well to combine all ingredients Place Onion, sweet potatoes, carrots and other veg (except green beans) into slow cooker Pour Coconut Milk mixture on top and stir to combine in the pot Cook on low for 5 hours Add the green beans and cook for one more hour on low Mix well and serve with rice (75g per portion). Flat bread optional. Vegan alternative for Coconut Milk – use Cashew Cream

Week 7:

Hearty sweet potato and red lentil orzo pasta Orzo pasta comes from Italy, it is from the ‘pastina’ family or little pasta. It is commonly used in stews and soups from Italy and Greece to make hearty meals. This dish uses Mediterranean flavours to a create gloriously filling meal. Ingredients • Orzo Pasta 125G • Red Lentils 125G • Sweet Potato 1 • Red Pepper 1 • Red Onions 1 • Mixed Herbs 1.5 TBSP • Butternut Squash 0.5 • Vegetable Stock Cube 1 • Basil to serve • Garlic Cloves x 2 • Salt and pepper to taste Method 1. Chop vegetables into chunks 2. Add your vegetable to your slow cooker 3. Add your lentils, herbs, salt and pepper 4. Boil 1ltr of water and add 5. Cook on low 6-8hrs or on high for 4-6hrs stir occasionally 6. 40 minutes before serving Pre cook your orzo pasta in boiling water for 10 minutes 7. 30mins before serving add your cooked pasta then serve For Gluten Free use GF pasta.
Hearty sweet potato and red lentil orzo pasta Orzo pasta comes from Italy, it is from the ‘pastina’ family or little pasta. It is commonly used in stews and soups from Italy and Greece to make hearty meals. This dish uses Mediterranean flavours to a create gloriously filling meal. Ingredients • Orzo Pasta 125G • Red Lentils 125G • Sweet Potato 1 • Red Pepper 1 • Red Onions 1 • Mixed Herbs 1.5 TBSP • Butternut Squash 0.5 • Vegetable Stock Cube 1 • Basil to serve • Garlic Cloves x 2 • Salt and pepper to taste Method 1. Chop vegetables into chunks 2. Add your vegetable to your slow cooker 3. Add your lentils, herbs, salt and pepper 4. Boil 1ltr of water and add 5. Cook on low 6-8hrs or on high for 4-6hrs stir occasionally 6. 40 minutes before serving Pre cook your orzo pasta in boiling water for 10 minutes 7. 30mins before serving add your cooked pasta then serve For Gluten Free use GF pasta.

Week 6:

mushroom stroganoff Stroganoff is a controversial dish, some people think it is Russian, others believe it comes from French culinary traditions. Either way, it has remained popular because of its delicious flavours and how easy it is to prepare. Ingredients • 1-2 Onions • 2 Garlic cloves • 1 Stock cube (swap for GF stock cube for GF version) • 200g Button Mushrooms • 200g Large Mushrooms • 2 tbsp Smoked Paprika • 2 tbsp Parsley • 100ml – 150ml of Sour Cream (for Vegan version, swap to coconut cream or vegan sour cream) • Salt and pepper to taste Method Chop onions and Garlic Chop large Mushrooms into large chunks Put all veg including button mushrooms into the slow cooker Mix stock cube with 100ml of water and add in. Season with salt and pepper. Cook for 5-6 hours low heat or 4 on high until the vegetables soften, stir occasionally and add in a little more water if needed. Once cooked turn off slow cooker and stir in the sour cream. Serve with Mashed Potatoes or Rice GF version if swap for GF stock cube and serve with Rice Vegan version if sap sour cream for coconut cream or vegan sour cream
mushroom stroganoff Stroganoff is a controversial dish, some people think it is Russian, others believe it comes from French culinary traditions. Either way, it has remained popular because of its delicious flavours and how easy it is to prepare. Ingredients • 1-2 Onions • 2 Garlic cloves • 1 Stock cube (swap for GF stock cube for GF version) • 200g Button Mushrooms • 200g Large Mushrooms • 2 tbsp Smoked Paprika • 2 tbsp Parsley • 100ml – 150ml of Sour Cream (for Vegan version, swap to coconut cream or vegan sour cream) • Salt and pepper to taste Method Chop onions and Garlic Chop large Mushrooms into large chunks Put all veg including button mushrooms into the slow cooker Mix stock cube with 100ml of water and add in. Season with salt and pepper. Cook for 5-6 hours low heat or 4 on high until the vegetables soften, stir occasionally and add in a little more water if needed. Once cooked turn off slow cooker and stir in the sour cream. Serve with Mashed Potatoes or Rice GF version if swap for GF stock cube and serve with Rice Vegan version if sap sour cream for coconut cream or vegan sour cream

Week 5:

Vegetable Tagine Zahid’s rich and warming vegetable tagine This recipe has its roots in Morocco. A tagine is a form of slow cooking that was traditionally done in a specially shaped clay pot, recipes were passed down through the generations. This meal takes its inspiration from the flavours and tastes of this rich culinary food history. Ingredients • 1 Red onion • 2 Garlic cloves • 2 TBSP Ginger Powder • Cumin 1 TBSP • Fresh Coriander • ½ tbsp Cinnamon • ½ tbsp Chili powder • ½ large Butternut Squash • 2 Courgettes • 1 Tin Chopped Tomatoes • 1 Tin Chickpeas • 2 Vegetable stock cubes (swap to Gluten Free stock cubes to make GF version) • Couscous 75g per person • Salt and pepper to taste Method 1. Peel butternut squash and chop all vegetables into chunks 2. Add to your slow cooker 3. Add your spices to the pot 4. Cover mixture with water, add 1 stock cube and salt and pepper 5. Cook for 5-6 hours on low, then check to see if all vegetables are soft cooked 6. 15 minutes before serving put your couscous into a bowl or jug add the other stock cube to the middle 7. Boil water and pour over your couscous just enough to cover, then cling film . Once cool stir with a folk should take about 10-12minutes. 8. Serve Tagine and Couscous Suitable for Vegans & GF if GF stock cube used
Vegetable Tagine Zahid’s rich and warming vegetable tagine This recipe has its roots in Morocco. A tagine is a form of slow cooking that was traditionally done in a specially shaped clay pot, recipes were passed down through the generations. This meal takes its inspiration from the flavours and tastes of this rich culinary food history. Ingredients • 1 Red onion • 2 Garlic cloves • 2 TBSP Ginger Powder • Cumin 1 TBSP • Fresh Coriander • ½ tbsp Cinnamon • ½ tbsp Chili powder • ½ large Butternut Squash • 2 Courgettes • 1 Tin Chopped Tomatoes • 1 Tin Chickpeas • 2 Vegetable stock cubes (swap to Gluten Free stock cubes to make GF version) • Couscous 75g per person • Salt and pepper to taste Method 1. Peel butternut squash and chop all vegetables into chunks 2. Add to your slow cooker 3. Add your spices to the pot 4. Cover mixture with water, add 1 stock cube and salt and pepper 5. Cook for 5-6 hours on low, then check to see if all vegetables are soft cooked 6. 15 minutes before serving put your couscous into a bowl or jug add the other stock cube to the middle 7. Boil water and pour over your couscous just enough to cover, then cling film . Once cool stir with a folk should take about 10-12minutes. 8. Serve Tagine and Couscous Suitable for Vegans & GF if GF stock cube used

Week 4:

Texan vegetable chilli Chilli comes from the Hispanic food traditions, thought to have originated from the Texas, Mexico border area. In the 1880s, downtown San Antonio was famous for its street vendors called ‘chilli queens’! Ingredients • 1 White onion • 2 Red peppers • 2 Celery sticks • 2 tbsp Tomato puree • 1 tin Chopped Tomatoes • 125 Red Lentils • 1 Vegetable stock cube & 500ml hot water • 1 tins Kidney beans • 1 tbsp Cumin • 1 tbsp Paprika • 1 tbsp Mixed herbs • 1 tbsp Chilli powder • 2 Garlic cloves • 250g Rice Method Set the slow cooker to low Dice up your onion, celery, peppers and garlic and add fry in a pan for a few minutes till onions are soft Add all your stock and spices into the slow cooker Add the chopped tomatoes, tomato puree, lentils and veg stock. Drain beans then add them to the slow cooker Cook for 5-6hrs on a low heat, stir occasionally. 30 mins before serving boil the rice in a pan for 10 minutes on a medium heat. Drain and leave in the pan with the lid on it will keep steaming. Check all cooked and serve. Gf & Vegan version: replace stock cube with GF or vegan substitute. If Celery is an allergen for you, replace with leek or leave out
Texan vegetable chilli Chilli comes from the Hispanic food traditions, thought to have originated from the Texas, Mexico border area. In the 1880s, downtown San Antonio was famous for its street vendors called ‘chilli queens’! Ingredients • 1 White onion • 2 Red peppers • 2 Celery sticks • 2 tbsp Tomato puree • 1 tin Chopped Tomatoes • 125 Red Lentils • 1 Vegetable stock cube & 500ml hot water • 1 tins Kidney beans • 1 tbsp Cumin • 1 tbsp Paprika • 1 tbsp Mixed herbs • 1 tbsp Chilli powder • 2 Garlic cloves • 250g Rice Method Set the slow cooker to low Dice up your onion, celery, peppers and garlic and add fry in a pan for a few minutes till onions are soft Add all your stock and spices into the slow cooker Add the chopped tomatoes, tomato puree, lentils and veg stock. Drain beans then add them to the slow cooker Cook for 5-6hrs on a low heat, stir occasionally. 30 mins before serving boil the rice in a pan for 10 minutes on a medium heat. Drain and leave in the pan with the lid on it will keep steaming. Check all cooked and serve. Gf & Vegan version: replace stock cube with GF or vegan substitute. If Celery is an allergen for you, replace with leek or leave out

Week 3:

Mixed bean and chorizo casserole The addition of this simple cured sausage to a bean casserole adds the smoked flavours of Spain Ingredients 1 Red onion 2 Celery sticks 2 Carrots 1tbsp Tomato Puree 1 Tin Chopped Tomatoes 1 Tin Mixed Bean Taco Mix (Gluten Free Option add Kidney Beans as alternative) 1 Vegetable Stock Cube 1 tbsp Mixed Herbs 130g Diced Chorizo Method 1. Chop all vegetables and fry then add to your slow cooker 2. Fry off chorizo on medium heat for 30seconds 3. Add to your slow cooker 4. Add in your chopped tomatoes, chorizo and tin of mixed beans (do not drain beans, add liquid as well) 5. Boil 500ml of water and add to the slow cooker 6. Add in your vegetable stock cube, herbs and puree and stir 7. Cook on a high heat for 4hrs or low for 6-7hrs Vegetarian option – take out Chorizo
Josh’s favourite Rice Pudding It’s actually been around for centuries and is thought to have originated in China. In Asia, rice pudding was never referred to as rice pudding; instead, it was called a sweet rice porridge. A warming and filling pudding. Ingredients • 5g Butter (for lining the slow cooker) • 45g Pudding rice • 25g Caster sugar • 1 litre Milk • Strawberry jam • Cinnamon to taste Method 1. Butter your slow cooker 2. Heat milk in a pan to simmering point 3. Add the pudding rice and sugar to slow cooker 4. Add (pour) your milk into the rice 5. Cook for 2 ½ hours on a high heat and stir once/twice throughout 6. Add the cinnamon before serving 7. Serve with jam Gluten Free (not suitable for Celiacs) Vegan –Use vegan alternative to butter to line Slow Cooker Swap milk for almond or coconut rice

Week 2:

Remy’s Hearty Ratatouille recipe... as follows: Known as the ‘summer stew’, ratatouille was invented by poor farmers in the south of France in the 1700’s. With big families to feed nothing could go to waste so they would cook their leftover vegetables for hours to create this hearty stew. A slow cooker makes this recipe an easy win for a mid week tea. Ingredients • Red onions 1 • Garlic cloves 1 • Aubergine 1 • Courgette 1 • Green pepper 1 • Red peppers 1 • Yellow pepper 1 • Fresh tomatoes 3 • Tomato puree 1 tbsp • Plumped tomatoes 1 tin • Vegetable stock cube 1 (GF version- change to GF stock cube) • White wine vinegar 2 tbsp • Brown sugar 1 tbsp • Mixed herbs 1tbsp • Salt and pepper to taste Method 1. Chop vegetables into chunks or cubes add the garlic 2. Add all the vegetables to the slow cooker 3. Add in the tomato puree, plum tomatoes, fresh tomatoes, white wine vinegar, sugar and herbs salt and pepper and give it a stir 4. Cook for 5-6 hours low heat until the sauce and vegetables are soft, stir occasionally 5. Garnish with fresh basil if you have some. 6. Serve with crusty bread Vegan & GF free if GF stock cube used -------------------------------------------------------------------------------- Three options to change up the recipe for next time: Add to pasta as a healthy sauce, add leftover meat such as bacon, chicken or beef Cubed and crumbled Feta cheese on top Serve as side dish to Chicken Breast
Remy’s Hearty Ratatouille recipe... as follows: Known as the ‘summer stew’, ratatouille was invented by poor farmers in the south of France in the 1700’s. With big families to feed nothing could go to waste so they would cook their leftover vegetables for hours to create this hearty stew. A slow cooker makes this recipe an easy win for a mid week tea. Ingredients • Red onions 1 • Garlic cloves 1 • Aubergine 1 • Courgette 1 • Green pepper 1 • Red peppers 1 • Yellow pepper 1 • Fresh tomatoes 3 • Tomato puree 1 tbsp • Plumped tomatoes 1 tin • Vegetable stock cube 1 (GF version- change to GF stock cube) • White wine vinegar 2 tbsp • Brown sugar 1 tbsp • Mixed herbs 1tbsp • Salt and pepper to taste Method 1. Chop vegetables into chunks or cubes add the garlic 2. Add all the vegetables to the slow cooker 3. Add in the tomato puree, plum tomatoes, fresh tomatoes, white wine vinegar, sugar and herbs salt and pepper and give it a stir 4. Cook for 5-6 hours low heat until the sauce and vegetables are soft, stir occasionally 5. Garnish with fresh basil if you have some. 6. Serve with crusty bread Vegan & GF free if GF stock cube used -------------------------------------------------------------------------------- Three options to change up the recipe for next time: Add to pasta as a healthy sauce, add leftover meat such as bacon, chicken or beef Cubed and crumbled Feta cheese on top Serve as side dish to Chicken Breast

Week 1:

Maggie's Broccoli Soup recipe Ingredients 1 table spoon of olive oil 1 clove of garlic 500ml of chicken orvegetable stock 1 broccoli, florets and stems chopped Salt and black pepper Optional Drizzle cream to serve (or mix cream into soup if you prefer, or leave cream out if not suitable for you dietary needs) Method Wash broccoli and cut into smaller pieces, include stalk too Place broccoli, garlic, and stock into the slow cooker Season with salt and pepper Cook on low or medium heat for three hours Once cooked - broccoli will be soft, blend, stir, or mash to create soup Add cream if using