Saskia says: “This sweet and ever so slightly sour stew is rich and hearty. You could leave out whichever toppings you want to serve with it for your guests to help themselves.”

Serves 4

Preparation time: 25 minutes

Cooking time: 8 hours

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 3–4 garlic cloves, finely chopped
• 2 tsp ground cinnamon
• 1 tbsp cardamom pods, crushed, seeds removed and ground
• 2 tsp cumin seeds, ground
• 1 tsp ground turmeric
• 2 aubergines, cut into 2 x 4cm wedges
• 2 x 400g cans chopped tomatoes
• 1 tbsp pomegranate molasses
• 1 tbsp sugar
• salt and pepper

To serve:

• ready-made crispy shallots
• handful of fresh herbs, such as parsley, mint, dill and/or coriander, chopped
• pomegranate seeds
• flatbreads, warmed

Method

Heat the oil in a frying pan over a medium heat, add the onion and sauté for about 8–10 minutes until soft and translucent. Stir in the garlic and spices and cook for 1 minute.

Transfer the onion mixture to the slow cooker and add all the remaining main ingredients. Cover with the lid and cook on low for 8 hours, checking occasionally and adding a splash of water if the stew looks dry.

Season the stew to taste with salt and pepper and serve, sprinkled with the ready-made crispy shallots, fresh herbs and pomegranate seeds, with warmed flatbreads on the side. Some toasted flaked almonds scattered over make a tasty addition too.

Saskia says: “If you can’t find fresh corn, it’s fine to use frozen sweetcorn kernels instead – about 400g. You can get creative with the toppings/garnishes here instead of using charred corn and chilli – sprinkle with finely chopped coriander or parsley, or scatter croutons on top too.”

Serves 4

Preparation time: 25 minutes

Cooking time: 1–1½ hours

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely sliced, or 1 leek, trimmed, cleaned and finely sliced
• 2 garlic cloves, finely sliced
• 2 large floury potatoes, peeled and cut into 1cm cubes
• 500ml hot vegan bouillon stock
• 2 thyme sprigs, leaves picked
• 3 corn on the cob, kernels sliced from the cob, cobs reserved and a large handful of kernels reserved to garnish
• juice of 1 unwaxed lemon, zest reserved to garnish
• salt and pepper

To garnish:

• 2 red chillies, finely chopped
• handful of chives, finely chopped

Method

Heat the oil in a frying pan over a medium heat, add the onion or leek and sauté for about 10 minutes until softened. Add the garlic and cook for a further minute.

Transfer the onion or leek and garlic to the slow cooker and add the potatoes, hot stock, thyme leaves and corn kernels, along with the cobs for extra corn flavour. Cover with the lid and cook on high for 1–1½ hours until the potatoes are easily pierced with a fork. Season with the lemon juice and salt and pepper to taste.

Remove the cobs and serve immediately, sprinkled with the reserved corn kernels, charred in a pan, the reserved lemon zest and the finely chopped chilli and chives.

Saskia says: “These meaty and moreish burgers bring a real taste of barbecue indoors with minimal effort. You can also use the burger mixture to top jacket potatoes or polenta.”

Serves 4

Preparation time: 25 minutes

Cooking time: 6 hours

Ingredients

• 2 tbsp sunflower or vegetable oil
• 1 onion, finely sliced
• 400g can young jackfruit, drained and rinsed
• 300ml vegan cider
• 150ml tomato ketchup
• 50ml soy sauce
• 50ml apple cider vinegar
• 50g dark brown soft sugar
• 1 tsp ground ginger
• ½ tsp cayenne pepper
• 1 tsp smoked paprika
• ½ tsp freshly grated nutmeg
• 2 tsp garlic powder
• salt and pepper

For the slaw:

• 200g mixed red and white cabbage, shredded
• 1 carrot, peeled and cut into fine matchsticks
• 2 spring onions, finely sliced
• finely grated zest and juice of 1 unwaxed lime
• 2 tbsp sunflower oil

To serve:

• 4 burger buns, halved and toasted

Method

Heat the oil in a frying pan over a medium heat, add the onion and sauté for about 8 minutes until softened and lightly golden. Add the jackfruit and cook for a further 5 minutes.

Transfer the jackfruit mixture to the slow cooker and add the remaining main ingredients, seasoning well with salt and pepper.

Cover with the lid and cook on low for 6 hours until the jackfruit pulls apart easily with 2 forks.

Mix together the cabbage, carrot and spring onions for the slaw in a bowl. Whisk together the lime zest and juice and oil, pour over the vegetables and toss to coat.

Shred the jackfruit mixture and serve immediately in toasted burger buns, topped with the slaw.

Vegan Slow Cooker: Over 70 Delicious Recipes For Stress-Free Meals by Saskia Sidey (£10, Hamlyn) is out now