Mini (veggie) toad in the hole, aka sausage cakes – #eggmainsinminutes

Before we went on holiday recently, we had some eggs to eat which wouldn’t last until we got back. My first thought for cooking with eggs is always to bake some cakes, but as we already had a large quantity of chocolate from Easter stacked up in the fridge and on the worktop, I decided that a savoury recipe was in order.mini veggie toads

I love a good Yorkshire pudding, but I’m not a big fan of sausages (or any other kind of meat for that matter, I much prefer pulses and fish for protein), so when we do have toad in the hole, I use veggie sausages. This recipe can be done equally well with meaty sausages though. I used to cook it in one big dish, but to make it more fun for Andrew, I’ve recently used a muffin tin to make little individual toads in the hole – or should that be tadpoles in the hole?! When Andrew first saw these, he said ‘Oooooh, sausage cakes!’, so that’s stuck with us now 🙂

They are a real hit with him, as he loves to pick them up in his hands, pretending they are actually cakes. I love the amount of crispiness on the Yorks pud that you get from making it in a smaller tin. I add mustard to the batter to give it a bit of a kick – don’t be too afraid to try this with kids, it’s not overpowering. But then again, I am the mum of a toddler who eats spicy curries and chills without batting an eyelid. Serve it with roasted veg (might as well take advantage of the oven being on!) and gravy (if that floats your boat – I’m not a sauce fan, but Tom loves a splash of gravy).toads 2

One last thing before I get on with the recipe… I can’t cook toad in the hole without thinking of a song which we have on a megamix of kids/funny songs that my Dad put together for us. I didn’t actually know who it was by until I found it on youtube just now. It’s called ‘My Brother’ by Terry Scott, and it’s particularly appropriate now that we have two boys, two brothers. The whole song is funny, but the line that is the link to this recipe is at 21-27 seconds, and it’s hilarious. I’d recommend having a listen!

http://www.youtube.com/watch?v=t3ODRbw69vs

Ingredients – serves 2 adults for dinner, or 2 adults plus 2 toddlers for lunch

  • 120g flour
  • 2 eggs
  • 120ml milk
  • 75ml water
  • 2 tsp whole grain mustard
  • 5 veggie sausages, cut into thirds, or cocktail-size ones (raw)
  • 1 onion

Method

  1. Grease inside the holes of a 12-hole muffin tin and 3 more in a 6-hole or 12-hole muffin tin.
  2. Pre-heat the oven to 200ºC (fan).
  3. Make the mustardy batter using a blender (either stick or jug) – put the flour, eggs, milk, water and mustard in and whizz them up until a smooth batter forms.
  4. Chop the onion fairly finely, and place a few bits in each hole of the muffin tin to cover the bottom.
  5. Place one sausage chunk or cocktail-size sausage in each hole on top of the onion.
  6. Bake in the oven for about 10 minutes until the sausages and onions start to looked coloured.
  7. Remove from the oven and pour the batter into each hole until it’s about 3/4 full and the sausage is surrounded by batter.
  8. Put the muffin tins back in the oven and bake for about another 20 minutes until the batter is golden brown and crispy on top.
  9. Remove from the oven and allow to rest for a few minutes before taking the toads/tadpoles/sausage cakes out of the tin.
  10. Serve with roasted veg and (optionally) gravy to hungry tums. Yum!
This is my entry for the #eggmainsinminutes Linky on BritMums, and more info can be found at Main Meals in Minutes.

Eggs mains in minutes badge final

 

Red veggie crumble #slowcookersunday

This week in the veg box we got some beetroots. Last time we had beetroots in the box, I made a chocolate beetroot cake (it was so much yummier than it sounds!) But this time, as much as I was tempted to make another amazing cake, I decided we really needed a good all in one pot meal from them, that I could prep quickly in the morning and it would be ready for dinner. So of course in came the slow cooker.

Veg crumble 2

I love crumbles, and think they work just as well as a savoury dish as with fruit in a sweet dish (here’s a previous recipe that I blogged). They are real comfort food, and if you slow cook it, you don’t have the hassle of having to cook it about an hour before you eat in the evening when the kids are tired and hungry and therefore you get some stress mixed in with your comfort. Andrew was also very interested to watch me chop the veg and make the crumble, so I let him ‘help’ rub the crumble together (it was already done really, but he dipped his hands in and copied me for about 10 seconds).

Veg crumble 1

I was originally thinking of this recipe as a ‘traffic lights’ one – toddler-friendly you see – as it has beetroots, carrots and green pepper in. But once it was cooked, the beetroot colour basically took over the dish and made it look completely red. This was a hit with Andrew, who loves bright colours, though perhaps not so much actually eating beetroot! He didn’t put up much of a fight though, and was easily persuaded to put the exciting looking red bits in his mouth once the offer of some of his favourite fruits was mentioned for pudding, if he ate all his main course. The red colour also makes this savoury crumble look like a more common fruit crumble that has berries in.

As always with my slow cooker recipes, it was so simple to make….

Ingredients

  • 4 medium beetroots
  • 2 medium carrots
  • 1 small green pepper
  • 100g dried red lentils
  • 900 ml hot stock (I use low salt)
  • 2 tbsp cornflour
  • 270g plain flour
  • 100g margarine
  • dried mixed herbs

Method

  1. Wash the lentils thoroughly and leave in water whilst you prep everything else.
  2. Chop the beetroots, carrots and peppers into small chunks.
  3. Make the crumble topping by rubbing the margarine with the flour and a good sprinkling of herbs until you get a bread crumb texture.
  4. Drain the lentils and add them with the veg and stock to the slow cooker pot.
  5. Mix the cornflour with a small amount of water to form a paste, then add to the pot and stir all the ingredients together.
  6. Cook on low for 4 hours.
  7. Then add the crumble topping and cook for a further 4 hours.
  8. Serve as it is – it’s a one pot meal!

Slow cooked colourful veggie risotto with pea pesto

I actually cooked this a couple of weeks ago now, but it was just before we went away for 10 days and I was too busy finishing my posts on cloth nappies for Real Nappy Week (and getting ready to get the four of us off on holiday – that’s no easy feat!) so I didn’t get round to blogging this rather delicious meal until now. Risottos are a great way to use up things in the fridge that have seen better days and/or a great way to chuck in things from the store cupboard if you’re running low on fresh ingredients. These are the reasons why I cobbled this together just before going away, and the result was a yummy family meal.IMG_0678

Needless to say, Andrew loved it, as always. Joel is still not eating much, just a nibble here and there, but when he’s having a go at more variety of flavours and textures, this would be a great meal for him too. I’d say it works for a baby doing baby-led weaning because you can just choose which veg they like or which veg you want them to try, and decide what size of chunks they are confident with when adding ingredients, starting with bigger pieces (maybe not kidney beans like in this recipe straight away). The pea pesto adds a lovely flavour, a sweetness that makes it appealing to kids I think, and a lovely bright colour, which is also appealing, maybe even more so to kids than adults!

And of course using the slow cooker meant I could prep earlier in the day (it took about 10 minutes) and the risotto was ready for dinner at 6.30pm. Easy PEAsy…. have a go yourself if you like!

Ingredients

  • 2 carrots
  • 1 tin kidney beans
  • 200g long grain rice
  • 2 tbsp cornflour
  • 800ml hot stock (I use low salt)
  • 100g frozen peas
  • 50g Parmesan cheese
  • Glug of olive oil

Method

  1. Chop the carrots into chunks.
  2. Put the carrots, kidney beans, rice and cornflour into the slow cooker pot.
  3. Add the stock and stir.
  4. Cook on low for 3 hours.
  5. After you’ve put the slow cooker on, make the pesto. Start by cooking the peas for 2 minutes in the microwave or in a pan of boiling water.
  6. Put the cooked peas, cheese and a glug of olive oil in a blender and whizz until a smooth paste – add a bit more oil if it’s too thick until you have the right consistency to stir through the risotto.
  7. When the slow cooker is finished, stir the pesto through the risotto until evenly distributed.
  8. Serve immediately; any leftovers can be frozen for a quick tasty meal another time.

Slow cooked beany chilli with chocolate

beany chilli 2A couple of weeks ago I saw a recipe for chilli with chocolate by Chrissie aka Slow Cooker Queen as part of the Slow Cooker Sunday linky. I’ve been meaning to make a chilli with chocolate for a while. We have chilli quite often, and there’s always chocolate in the fridge, so I don’t know why I haven’t done it before now – maybe because on the surface it seems like an odd combination so I don’t automatically think about reaching for a bar of chocolate when making chilli. As we currently have even more chocolate to get through than before Easter, I thought this would be a good time to use some in cooking as well as eating on its own.

This recipe is quite different from Chrissie’s, mainly because I made it veggie, and used my usual ingredients for a veggie chilli. I don’t eat any red meat, I just don’t like it; I will eat chicken and turkey if cooked for me, but in the last year or so I haven’t cooked any meat myself. We eat fish or pulses instead.beany chilli

Despite the perhaps odd combination, it actually works really well. The chocolate flavour is subtle but there, and adds something to my usual simple chilli recipe. It’s a great way to get toddlers to eat vegetables too. I’d definitely recommend giving it a go…..

Ingredients – serves 6 (3 of us ate it and half went in our freezer for another day)

  • 1 onion
  • 1 tin kidney beans
  • 1 tin borlotti beans
  • 1 tin sweetcorn
  • 1 carton chopped tomatoes (approx. 400g)
  • 1 tsp hot chilli powder
  • 50g chocolate
  • 250ml hot stock (I use low salt)

Method

  1. Chop the onion into small pieces, and chop the chocolate into small chunks.
  2. Drain all the tins of vegetables.
  3. Put all the ingredients into the slow cooker and cook for 6 hours.
  4. Put some rice on to boil 10 minutes before it’s ready.
  5. Serve the chilli and rice together, with a dollop of soured cream if you like the spice toned down a bit.

Cupcake of the month (April): parsnip and ginger

This might sound a bit wacky, but I promise you it works. Baking cakes with parsnip is no different really from carrot cakes. The cupcake recipe in my calendar for this month was simply a ginger one, but I’d been meaning to have a go at parsnip cake after the success of my chocolate beetroot cake, and I thought the flavour combination of parsnip and ginger would work well. With all the chocolate hanging around at the moment (that makes it sound like the chocolate needs an ASBO – I can assure you that it doesn’t!), these provide a lighter and different alternative.

Apart from the addition of parsnip, I changed the recipe quite a bit from the calendar one: I only put a small amount of sugar in, a third of what it says on the calendar, as the parsnip adds sweetness and I wanted to make some smaller ones to be toddler-friendly as well as some big adult-sized ones with icing on; I added some stem ginger, because in my opinion, if you’re going to have ginger, you might as well have proper chunks of fiery ginger rather than just ground stuff; I used honey instead of syrup, as usual; I made a few other changes too – so it’s nothing like the original really!parsnip&ginger cupcakes edit

The instructions on the calendar said use a cake mixer. I don’t usually bother with one when baking, unless I’m whisking egg whites (I don’t enjoy the muscle ache afterwards when I do it by hand!), mainly because I don’t have one of those super duper fancy gadgets they have on the Great British Bake Off, just a small handheld one that cost about a fiver from Wilkos when I was a student many years ago. But as the calendar put the idea into my head, I was curious to see how the cakes worked out, particularly as I was guessing it would be quite a dense, moist mixture and therefore any extra air I could beat into it would not go amiss. As I suspected, even with the aerating skills of the electric mixer, the cakes didn’t rise massively, but I like the sticky, moist texture anyway, as is often the case with carrot cakes. I would say it’s fine to use either hand or machine in this recipe – whatever mood you happen to be in.

I think that’s all I wanted to waffle on about, so here’s what you do if you want to have a go yourself. Enjoy! Tom’s verdict: de-scrump-tu-licious!

Ingredients

Cakes – makes 10-12 big plus 10-12 small

  • 250g self-raising flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 175g margarine
  • 120ml milk
  • 40g brown sugar
  • 4 tbsp honey
  • 1 large parsnip
  • 50g stem ginger, plus extra for decoration
Icing
  • 50g margarine
  • 100g icing sugar
  • splash of ginger syrup from the stem ginger jar

Method

  1. Pre-heat the oven to 170ºC (fan) and prepare a muffin tin with cupcake cases and a fairy cake tin with cases.
  2. Grate the parsnip, and chop the stem ginger into small chunks.
  3. With a spoon, mix the flour and ground spices in a large bowl.
  4. Put all the other ingredients apart from the parsnip and stem ginger into the bowl and mix with a mixer until well combined.
  5. Add the parsnip and stem ginger and fold in with a spoon until evenly distributed.
  6. Fill the cake cases to about three quarters full.
  7. Bake for about 25 minutes until golden on top and a skewer inserted in the middle comes out clean.
  8. Remove from the oven and leave to cool.
  9. Meanwhile, mix the ingredients together for the icing until smooth.
  10. Put into a piping bag and pipe onto the cooled cakes (big ones only!) in whatever design you wish.
  11. Finish with a small chunk of stem ginger on top. Perfect!

 Link up your recipe of the week

 

Easter egg crafts – chocolate and card (not together!)

This Easter Andrew is at an age when he has just enough of an attention span to have a go at some simple crafts. Of course if it involves chocolate he’s very keen to help, and his attention span is somewhat increased when it comes to edible molten gooeyness – I wonder why?! But he’s also very into stickers and sticking, so I knew we could also have a go at making some cards that involve sticking.

Chocolate mini (or pinny) eggs

Andrew has been calling mini eggs ‘pinny eggs’ since he first had one a couple of weeks ago when we baked these cupcakes. I’m not quite sure why, given that he can say ‘m’ (as in mummy) and I’ve only ever called them mini eggs, but he’s obviously just got it into his head that they are pinny eggs. The ‘p’ sound is made with the same part of the mouth as the ‘m’ sound – the lips coming together and then opening again – but the ‘m’ also involves air being let out through the nose (it’s a nasal consonant). Anyway, that’s enough of a linguistic digression!IMG_0576

I was given some moulds for making chocolate mini eggs a few years ago. This year we made some white chocolate ones with Green and Black’s lovely vanilla white chocolate, and some dark chocolate ones with Asda Extra Special 75% cocoa dark chocolate with cocoa nibs which give a lovely crunchy texture (we made these as presents but had to sample them of course!) The moulds create half eggs when you pour molten chocolate into them, and then we sandwiched each pair of halves together using some milk chocolate. We left them to set in the fridge overnight between each stage and also before packing them up into presents.IMG_0587

We used cupcake cases to put a few of each type of egg in. Here they are all ready to give to Andrew’s grandparents (who have been told not to read this until tomorrow!)IMG_0589

Egg collage cards

These were really simple to make. First I cut an egg shape out of some yellow card – my tip for getting a nice even and symmetrical shape is to fold a rectangle of card in half lengthways and cut a semi-oval around the opposite side to the folded edge, then unfold it and you have an egg. I then stuck strips of double-sided tape all over the egg and removed the backing to the tape, which left a sticky surface all over the egg. We chose various scraps of paper, tissue paper, felt and mesh from my craft stash, in nice bright and spring-like colours, and I cut them into small squares and rectangles. Andrew then had fun sticking them all over the egg, with a bit of help from me. He found it ‘really funny’ (his words) that his finger tips kept sticking to the egg as he stuck bits on 🙂 When it was all covered, I stuck it onto the front of a pre-folded white A6 card with double-sided tape. It was a simple as that.

He was more bothered about rolling the tape around the table once we'd finished sticking!
He was more bothered about rolling the tape around the table once we’d finished sticking!

IMG_0573

Easter bunny Simnel biscuits

We’ve been busy little bunnies in the baking and crafting departments this week. There have been fewer groups due to the holidays, so I’ve been thinking of ways to keep Andrew amused. I can’t really go wrong with baking, especially biscuits as he loves cutting them out and of course tasting them 🙂 Granny was with us yesterday when we baked these bunny biscuits, and we made them with wheat-free flours so that Grandma can enjoy them too.IMG_0582

There seem to be quite a few Easter cakes in the shops now that are basically slightly different versions of brands that are available all year, usually involving lemon or yellow colouring in some way, for example Mr Kipling lemon tarts or Cadbury’s lemon mini rolls or Jaffa Cakes lemon cake bars. But I rarely see Simnel cakes around these days – a light fruit cake with spices such as cinnamon and ginger and a layer of marzipan in the middle and on top. I love marzipan and I like fruit cakes, so I enjoy Simnel cake. Traditionally it has 11 balls of marzipan on the top, which are said to represent the 11 disciples of Jesus minus Judas who betrayed him.IMG_0585

We didn’t have the time or attention span (in Andrew’s case) to make fruit cake, so we made biscuits based on the idea of Simnel cake. The spices are in the biscuit dough and the fruit is sandwiched between the biscuit and a layer of marzipan on top. We used a bunny shape cutter, although I was convinced I had seen an egg-shaped cutter in Andrew’s bumper pot of cutters when we were doing play-dough the other day, but I couldn’t find it when we came to bake the biscuits, so we had to switch from the egg-shaped biscuits that I had intended to make  originally. bunnies

If you fancy having a go, here’s the recipe, which makes about 20….

Ingredients

  • 60g sugar
  • 120g margarine
  • 180g flour (I used 60g cornflour and 120g gluten-free flour)
  • 1 tsp ground ginger
  • 1 tsp groung nutmeg
  • about 30g raisins
  • 1/2 pack ready to roll marzipan

Method

  1. Pre-heat the oven to 150ºC (fan) and prepare two baking trays with greaseproof paper.
  2. Cream the margarine and sugar until smooth and fluffy.
  3. Add the flour and spices and mix with a spoon until a dough starts to form; then use your hands to bring it together as it gets too stiff for the spoon.
  4. Roll out the dough to about 1/2cm thick on the greaseproof paper that you put on the baking trays, and cut out the biscuit shapes. That way, when you’ve cut out the shapes, they are already on the place where they will be baked, and you avoid breaking them in transferring to the paper once cut out.
  5. Once you’ve cut out all the dough, press a few raisins onto the top of each bunny.
  6. Bake in the oven for about 25 minutes until lightly golden.
  7. Remove and allow to cool.
  8. Roll out the marzipan on a lightly floured board to about 1/2cm thick.
  9. Cut out the same number of shapes as the biscuits, and place on top of the biscuits, sandwiching the raisins between the biscuit and marzipan layer.
  10. Eat as fresh as possible!

Slow cooked Savoy cabbage and Parmesan risotto

Last Sunday we went for lunch at Andrew and Joel’s Godmum’s house. She cooked us a very yummy risotto with leek and Parmesan. Andrew was very keen on it, and gave it the sign of approval ‘ “Yummy yummy!” This inspired me to do a risotto for my slow cooking this week. We didn’t get leeks in the veg box this week, but we did get a Savoy cabbage, so I used that instead, but still paired it with Parmesan because I thought it would go just as well. And the amount of Parmesan I used made a really cheesy dish – I believe that if you’re going to have cheese in something, you need to be able to taste it and taste it well!risotto

Although I like the texture of risotto rice, I don’t normally buy it (unless it’s a special occasion) because it’s so expensive compared to the basics/value stuff; instead I use ordinary long grain rice and add some cornflour to give it a bit of creaminess like risotto rice gives. Recently I haven’t put wine in risottos because I haven’t been drinking it myself for ages (pregnancy, breastfeeding and generally not being up in the evenings!). But the risotto that we had cooked for us last Sunday reminded me that it really does add something to the taste – not in a very strong alcoholic way, but in a subtle way. So I decided to open the one bottle of wine we had in the flat and add some of it to this meal.

Here’s the recipe (again a very easy one)….

Ingredients – serves 3-4

  • 250g rice (either risotto or long grain – add 2 tbsp cornflour for long grain)
  • 1 litre hot stock (I use low salt)
  • 150ml white wine
  • half a medium savoy cabbage
  • 5 mushrooms
  • 2 cloves garlic
  • 80g grated parmesan

Method

  1. Shred the cabbage finely, chop the mushrooms into quarters, and crush the garlic cloves.
  2. Put all the ingredients except the cheese into the slow cooker pot and stir.
  3. Cook on low for 2 hours.
  4. Add the cheese and stir well.
  5. Cook for a further half hour on low.
  6. Serve immediately with a good grind of black pepper; leave any leftovers to cool and freeze for future meals.

 

Cupcake of the month (March): vanilla, with little egg nests

cupcakes march 2You may remember that back in February I introduced a new monthly feature on the blog – Cupcake of the month – inspired by a calendar I was given for Christmas with a different cupcake recipe each month. This month the recipe was for vanilla cupcakes, with a slightly more unusual order for combining the ingredients than I had come across before. It’s not exactly the same recipe as appears on the calendar (I always adapt recipes!), mainly in that I halved all the ingredients, used marg instead of butter, missed out the salt, and doubled the amount of vanilla. I bought vanilla ‘flavouring’ instead of ‘essence’ last time I went shopping for it because they didn’t have any essence, and I knew that flavouring wasn’t as strong, so put twice as much in; disappointingly though, they still don’t taste strongly of vanilla, so I won’t be buying that again!march cupcakes

The decoration suggestion on the calendar was a swirl of buttercream icing with mini eggs on top. Although they look very creative, I thought I’d go one step further and combine these relatively plain cakes with another of my favourite things to make and eat at Easter – chocolate egg nests! You can’t beat a bit of shredded what covered in chocolate and honey, shaped into a nest with a couple of mini eggs in it 🙂 Andrew loved helping me make these too, not least because I let him lick the spoon! He was fascinated by the mini eggs and interested to learn about nests and count the eggs into them – he’s very into numbers and counting.right now. We made some small nests (I would make them bigger if we were eating them on their own) that fitted nicely on the top of the cupcakes, held on with a blob of buttercream (that was the ready-made stuff left over from Andrew’s birthday cake).

If you’d like to have a go at these treats for Easter, here’s the recipe……

Ingredients – makes 10

  • 130g self-raising flour
  • 75g sugar
  • 125ml milk
  • 1 tsp vanilla essence
  • 55g margarine
  • 1 egg
  • 150 dark chocolate
  • 1 tbsp honey
  • shredded wheat
  • chocolate mini eggs
  • buttercream icing (I had some ready-made stuff left over – or you could mix 25g butter/marg with 50g icing sugar)
I don't know how much shredded wheat we used - we just crushed til we had the right consistency
I don’t know how much shredded wheat we used – we just crushed until we had the right consistency

Method

  1. Put 10 fairy cake cases in a fairy cake tin and 10 cupcake cases in a muffin tin.
  2. Pre-heat the oven to 180ºC.
  3. Mix the flour and sugar in a bowl, then add the milk and vanilla and stir until smooth.
  4. Beat in the margarine and egg until well combined and smooth.
  5. Pour the mixture into the cupcake cases until they are about half to two thirds full.
  6. Bake for about 15-20 minutes until golden on top and a skewer inserted into the centre comes out clean.
  7. Meanwhile, make the nests…. Melt the chocolate slowly in the microwave or over a pan of boiling water.
  8. Stir in the honey.
  9. Crush shredded wheat in your hands over the bowl and keep doing this, stirring it now and then into the chocolate, until the shredded wheat is nicely covered and the mixture is thick enough to spoon into the fairy cake cases.
  10. Spoon a small amount into the bottom of each case, and press two mini eggs into the centre.
  11. Chill in the fridge until set.
  12. Once the cakes are baked and cooled, and the nests are set, assemble by putting a small blob of icing in the centre of each cake and pressing a nest down on top of it.
  13. Store in an airtight container and eat as fresh as possible.
I'm sure more chocolate went round his mouth than in it!
I’m sure more chocolate went around his mouth than in it!

Slow cooked parsnip and suede soup with honey and cumin

This week in the veg box we got 3 different sorts of root veg – carrot, parsnip and suede. I decided to make a chunky and hearty soup, which we ate with some crusty bread. The two flavours that I picked to go with the vegetables were honey and cumin, because I think these go particularly well with root veg. Until recently I haven’t been too keen on having honey with main course dishes – I’ve always thought of it as something to put in sweet eats. But as I’ve got more into parsnips, which I used to also find weirdly sweet for a vegetable, I’ve mellowed to the idea of having a hint of honey with them. It’s funny how your tastes change as you get older (or at least that’s what I’m finding!)soup

The recipe is really very simple, with not many ingredients at all; you just bung it all in the slow cooker and blend it when cooked – I kept it quite chunky so didn’t blend it too much. Here it is….

Ingredients

  • 4 medium parsnips
  • 1 small suede
  • 2 medium carrots
  • 1 litre hot vegetable stock (I use low salt)
  • 1 tbsp honey
  • 2 tbsp cumin seeds
  • ground pepper to season

Method

  1. Cut the vegetables up into rough chunks – they don’t have to be very small or even.
  2. Put the veg, stock, honey and cumin seeds into the slow cooker pot and cook on low for 6 hours.
  3. Using a stick blender, blend the contents of the slow cooker pot until some of the veg has pureed but there are still some chunks left.
  4. Season with a grind of pepper to taste.
  5. Serve immediately with crusty bread. This also freezes well if there is any left over.

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