vegetarian

Goody Good Stuff: Vegetarian Sweets (Review)

March 3, 2014 by TheBoyAndMe 4 Comments

I have a big internal conflict; I'm vegetarian but I truly adore jelly sweets.

Sometimes I choose to ignore the fact that they're made with gelatine, but it's not an easy thing to do, nor is it something I should be doing; I'm vegetarian for a reason so I shouldn't be putting those morals aside just for the sake of a cola bottle or a cheeky hot lips.

Then one day on twitter I was involved in a conversation with a company which produces vegetarian jelly sweets, made without gelatine. The gelling agent used to make the sweets is derived from plant extracts, which is a far more ethical ingredient to have in a vegetarian food product. Although let's face it, it's far nicer than chewing on ground-up bones anyway, isn't it?

There are eight varieties in the Goody Good Stuff range, four are gummy sweets and four are 'sours';

strawberry cream,
cheery cherries,
tropical fruit,
koala gummy bears,
cola breeze,
summer peaches,
sour mix and match,
sour fruit salad.

Goody Good Stuff Vegetarian Sweets

I was sent a selection of both the gummy sweets and the 'sours' to try out and was pleasantly surprised. I'm not a huge fan of sour sweets, preferring the sugary sweetness of gummy or foam sweets, but even these were quite pleasant and didn't have the consistency of traditional sweets made with gelatine. In fact, none of the sweets required copious amounts of chewing, the texture and consistency was pleasant and made them easy to eat. The only thing I would say is that the gummy sweets are more sticky than conventional sweets.

Goody Good Stuff sweets are available to purchase both online and in a number of supermarkets priced at around £1.49 for 100g.

I was sent the above products for the purpose of this review, my opinion is honest and unbiased.

Cheese & Vegetable Puffs

January 28, 2014 by TheBoyAndMe 15 Comments

These little crackers are a perfect treat as a canape at a party or as a light snack.

Cheese & Vegetable Puffs

Makes: 1 roll of puff pastry makes 6
Preparation time: 10 minutes
Cooking time: 15-20 minutes

Ingredients:

ready-made puff pastry
halloumi, diced
mixed vegetables to own taste: I used asparagus, carrots, baby sweetcorn, broccoli, red pepper
2 tbsp of crème fraîche
a knob of butter
grated cheese

Preheat the oven to 200°C.
Cut the puff pastry into six rectangles and lay them on a baking tray.
Prick the pastry over with a fork in the area where the filling will be placed.
Lightly stir-fry the vegetables and diced halloumi for five minutes in the knob of butter.
Stir in the crème fraîche to the mix and place a large spoonful onto the centre of the pastry rectangles.
Sprinkle some grated cheese on top of the vegetable mix.
Place in the over for 15-20 minutes until risen and golden.

Cheese & Vegetable Puff

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Linking to Recipe Of The Week and Tasty Tuesdays

Brie & Cranberry Twists

January 18, 2014 by TheBoyAndMe 21 Comments

Brie and cranberry is one of those marvellous combinations which is symbolic of Christmas. The sweet tang of the cranberry against the smooth creaminess of the brie is a very indulgent flavour to enjoy, but one that vegetarians have known about for years as a staple filling in coffee shop sandwiches.

These little crackers are a perfect treat as a canape at a party or as a light snack.

Brie & Cranberry Twists

Makes: 2 sheets makes 6
Preparation time: 10 minutes
Cooking time: 10-15 minutes

Ingredients:

ready-made filo pastry
brie, cut into 1 inch chunks
cranberry sauce
melted butter

Preheat the oven to 200°C.
Cut the brie (straight from the fridge so it retains its firmness) into 1 inch chunks.
Unwrap two sheets from the ready-made filo pastry. Filo pastry dries out very quickly, so return the unwanted sheets back to the packet and seal it. Have a damp tea-towel ready to drape over the filo pastry which is being used to prevent it from drying out and cracking.
Brush one sheet of the filo pastry with the melted butter and lay the second on the top, this will help them stay together.
Cut the pastry into sixths.
Place a 1inch chunk of brie in the middle of each sixth, with a small dollop of cranberry sauce on top.
Fold over the edge of the filo pastry, brushing the layers with melted butter to help them stick together.
Turn over the pastry to the seal is on the bottom and place on a non-stick baking tray. Gently twist each end like a cracker and brush over with melted butter to glaze.
Bake for 10-13 minutes, but check after 10 minutes.
Leave to cool slightly before serving.

Brie & Cranberry Twists

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Linking to Recipe Of The Week and Tasty Tuesdays

Mini Stuffed Pumpkins

October 15, 2013 by TheBoyAndMe 11 Comments

When we went pumpkin picking recently, we may have been over enthusiastic in the amount of orange gourds that we returned with, particularly those described as 'munchkins'.

Munchkin Pumpkins

Straight away I knew what I wanted to do with them; far too perfect to not be enjoyed whole, they were crying out to be stuffed with a delicious vegetarian concoction.

Mini Stuffed Pumpkins

Makes: 1 pumpkin serves 1 person, multiply for the right amount of 'guests'
Preparation time: 20 minutes
Cooking time: 35-45 minutes

Ingredients

munchkin pumpkins, 1 for each person
a knob of butter
3 blocks/pellets of frozen spinach
1tbsp mascarpone
small block of blue cheese (matchbox size), crumbled
black pepper for seasoning
basmati rice mixed with mediterranean vegetables (peppers, courgette, onions, etc)
grated parmesan

You'll also need:

a sharp knife
metal, circular (pastry) cutter

Press the cutter down into the top of the munchkin pumpkin to mark out the area to be cut, then carefully cut down into the hollow centre of the pumpkin all the way around the circle. I am a little clumsy with a knife, so actually hammered the cutter down to cut through the tough exterior, then used the knife to prise the lid off.
Remove the lid and scoop out all the pith and seeds. Slice the pith and seeds from the bottom of the lid.
Wilt the frozen spinach with butter in the microwave for one minute. Stir through the mascarpone cheese and season with black pepper.
Crumble in the blue cheese and fold in the rice mixture.
Divide the mixture between the pumpkins up to the bottom ledge of the lid area. (This will allow expansion space for the rice as it cooks).
Replace the lid loosely and place on a baking tray. Place this baking tray on a large and deep baking tray with water in, this will help keep the pumpkin moist as it is roasting.
Cook in the oven on 190°C/375°C/Gas Mark 5 for 35-45 minutes until the pumpkin's sides are soft to the touch.
Remove the lid and sprinkle on some grated parmesan. Replace the lid and return the over for a further two minutes for the cheese to melt.
Serve with salad for a light lunch, or with spring green vegetables and a chicken breast/grilled tofu.

Stuffed Pumpkins

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Carrot Tarte Tatin

September 16, 2013 by TheBoyAndMe 14 Comments

I'm always on the lookout for quick and easy vegetarian recipes to whip up, and this a super-easy one which can be prepared in advance and then only takes 15 minutes to cook through before serving with some fresh green vegetables or salad.

Carrot Tarte Tatin

Serves 4
Preparation: 30 minutes
Cooking Time: 15 minutes

Ingredients:

600g (1lb 5oz) carrots, cut into 2.5 cm chunks
2tbsp clear honey
25g (1oz) butter
1tsp dill
optional extra: 150g (5oz) paneer, chopped
optional extra: 2tbsp parmesan, grated
350g (12oz) ready-made and rolled puff pastry
plain flour

Bring a large saucepan of lightly salter water to the boil. Add the carrots, bring back to the boil and cook for 10 minutes, until just tender. Drain, toss with the honey, butter and dill, and season to taste with salt and pepper.
Preheat the oven to 200°C/400°F/gas mark 6. Spoon the carrots over the base of a 20cm (8 inch) tarte tatin tin or round cake ting with a depth of about 3cm (1.5 inches). Roast in the oven fr 15 minutes or until the carrots are caramelised.
Mix the chopped paneer into the caramelised carrots, and sprinkle 1tbsp parmesan over the top of the mix. This is the point that the tarte can be left covered, to cook through later.
Lay the puff pastry out on a flour worked surface and place the pan on top to draw around it onto the pastry, leaving an extra cm of pastry all the way around the diameter. Place the pastry circle carefully over the carrot (and paneer) mix, and tuck the excess down the sides of the tin to make a border.
Bake in the oven for 15 minutes, or until the pastry is puffed and golden.
Remove the tin from the oven, place a flat plate over the tin and turn over to release the tarte. Sprinkle 1tbsp parmesan over the top of the tarte while it is still sizzling hot, allowing it to melt slightly before serving.

Carrot Tarte Tatin

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This recipe comes from the 'Vegetarian Step-By-Step Cookbook' by Parragon. This easy to use cookbook is a fool-proof recipe book that even the most reluctant cooks could use to create vegetarian recipes. Every recipe comes beautifully laid out with a step-by-step guide accompanied by photographs. I am someone who looks at a recipe and becomes flummoxed by the bamboozling instructions; I tend to look at the ingredients and the finished product and charge ahead. This recipe book takes a nervy cook's hand and holds it gently, leading it slowly down the path to good, wholesome, family food. If I can do it, anyone can.

Vegetarian cookbook

I received this book to try out as a Parragon Book Buddy, my opinions are honest and unbiased.

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Butlin's Bognor Regis: The Restaurants

July 25, 2013 by TheBoyAndMe 8 Comments

One of the many things that appeals to me about the Butlin's Resort in Bognor Regis is the wide variety of food available across the many different restaurants on site. As a part of our Butlin's Ambassador's break in The Ocean Hotel we received the premium dining package, which included breakfast in our resident hotel each day and then a choice of five different restaurants for an evening meal; Turner's, South Coast (within The Shoreline Hotel), The Deck, Papa John's and The Beachcomber Inn.

Premium dining voucher

The voucher is collected each morning from the butlers in the entrance of The Ocean Hotel, and completed with details of the chosen restaurant (if already decided upon) and the number of adults and children.

The key thing to note here is that it does not save money; it is not a discount voucher. What it provides is the opportunity to prepay for the dining options at the time of booking, rather than have to factor it into spending money. I think it's a truly efficient way of budgeting for the holiday, almost like a wristband at an all-inclusive resort, but with more subtlety. As the voucher is worth £13.50 for adults or £6.75 for children, it covers the cost of most two course meals on the resort. We had to pay one or two pounds extra when eating in The Beachcomber (but only because we actually had three courses), and an additional £10 (approximately) to eat in Turner's (further explanation later).

The Beachcomber Inn

I particularly like this pub-restaurant for its casual and relaxed atmosphere. Unlike a few of the dining halls, it doesn't feel like it caters to huge quantities of people, although that is more to do with the organisation as I didn't see an empty table on both occasions that we ate here.

Serving a wide selection of traditional pub meals, along with family favourites and modern light dishes, The Beachcomber Inn is a great choice to find something for everyone. Decorated in light wood with plenty of lighting, the pub is friendly and lends itself well to parties of all sizes.

The Beachcomber Inn

Most main meals average out around the £8-10 bracket and we ate:

Gigante Asparagus Pasta (V) £9.25
Pasta Carbonara £8.45
Chippy Chips £2.00
Battered Whole Onion Rings £1.95

The Boy chose from the 'Pick'n'Mix Meals' menu which costs £3.50 per meal, and provides children with the visual option of choosing a potato or rice dish, a vegetable portion and then a fish, chicken or sausage selection. This menu is designed for the younger child, there is the Shipmates' Favourites for £4.99 which provides a range of more adventurous meals for older children. It's worth noting that there isn't a vegetarian option on the 'Pick'n'Mix' menu, but there are two pasta or noodles dishes available for older children.

Turner's Restaurant

The result of a collaboration with Brian Turner, Turner's Restaurant is a welcome addition to the Butlin's family and the jewel in the culinary crown. I had first eaten here in December 2010 when it had first opened, and was impressed with the ambience and quality of service then, so looked forward to returning with my family and seeing how well equipped it was to deal with the demands of a four year old child.

The main difference between Turner's and the other restaurants on site is that it is more adult in its vibe. Of course children are welcomed and there is an excellent children's menu with good home-cooked meals listed, akin to the food they would eat at home. However, it is waiter-service with everything cooked to order (not mass produced prior to opening) and therefore it's not really the place to let children chill out away from the table. If I was paying a fair price for a quiet, grown-up meal, I wouldn't appreciate it.

Turner's Restaurant

Main meals at Turner's are priced between £10-12 with fish and steak obviously priced slightly higher, starters are around the £5 mark with pudding priced similarly. There was a meal deal available at the time we went, with two or three set courses available for a set price. We ate:

Roasted Tomato & Sweet Pepper Soup with Rarebit Toast £4.95 (starter)
Macaroni Cheese with Slow Cooked Cherry Tomatoes £5.25 (starter)
Aubergine & Spinach Rolls on Braised Cannellini Beans £11.75 (main)
Turner’s Own Burger Steak with the Best Chips £11.50 (main)
Marmalade Bread & Butter Pudding £5.25 (dessert)
Peanut Butter Cheesecake £4.75 (dessert)
a glass of Pinot Grigio Rosato del Veneto £4.15 (175ml)
Golden Macaroni Cheese £3.00 (children's starter served as a main)
A Selection of Ice Creams £3.00 (children's dessert)

I enjoyed the meal and thought that the vegetarian option was an exciting alternative to the standard pasta dishes available. My husband also enjoyed his burger, but he did admit that he wasn't overwhelmed by it and therefore slightly disappointed. The portion of macaroni cheese that he had to start was larger than The Boy's main meal of macaroni cheese, which unfortunately solidified and went cold quite quickly and he was unable to finish it due to this. The meal was pleasant enough but it didn't complete live up to the expectations that a 'celebrity restaurant' has. I also had expectations of near silver service from a restaurant of that calibre which has a maitre'd to seat people. Our waiter was quite clumsy, not very attentive (we actually asked a different waiter to serve us) and didn't bring the food at the same time.

Would I go again? Probably, but I'd be very selective of our meals to ensure we had the best value.

Papa John's

Everyone enjoys a pizza restaurant and Papa John's has to be one of the easiest places to eat at on the Bognor Regis resort. There is an all-you-can-eat lunchtime buffet available before the evening rush as well, which we partook of on our first evening there. We missed it by half an hour on our second stay, and I will admit that the speed of service wasn't as fast as I'd hope for with a fast-food pizza restaurant.

Papa John's pizzas

The pizza menu is good quality with a wide range of meat toppings, although the range of toppings for vegetarians isn't very exciting. We ate:

a Garden Party pizza (medium – 11.5") £12.95
a Chicken BBQ pizza (medium – 11.5") £13.45
a ham and cheese pizza (children's) £3.45

The pizzas are tasty, it's worth noting that they are American style not Italian based, but I'm not completely convinced that they are worth the prices. Of course, prices are more than in Pizza Hut for example, as it is the convenience that inflates the price. However, as my pizza in this fast-food restaurant cost more than my main meal in Turner's, I think my tip is to eat here during the all-you-can-eat buffet time.

The Deck Restaurant

The Deck was our favourite (and easiest) place to eat throughout the week. Yes it's busy (it's the main restaurant for The Wave Hotel) but I actually really enjoyed the friendly, chatty environment listening to family parties having fun, laughing about their day.

There is no menu at The Deck, because it is a self-service restaurant with the all-you-can-eat philosophy. And there is something for everyone here; from salads to freshly cooked to order pasta, roast dinners to hot dogs and chips, stir-fries to mushy peas! The selection is immense and it is all really good quality.

The Deck Restaurant

The pasta station is a genius touch; each dish is cooked freshly and to order. The selection of children's meals is excellent and it is laid out so that older children can easily help themselves to the goodies. Desserts included formal gateaux and tarts, alongside rice pudding, fruit and an ice-cream machine which sent children into raptures.

After a packed day of activities, The Deck is the place to come and relax. I would visit this restaurant every night of the week and never tire of the range of food available.

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Roasted Squash, Red Onion, Spinach & Cheese Tart

July 17, 2013 by TheBoyAndMe 13 Comments

On these balmy Summer evenings, one of my favourite evening meals is quiche, salad and baby new potatoes. Fortunately I was recently sent the new cookbook by Yeo Valley; The Great British Farmhouse Cookbook. With over 100 recipes inspired by the traditions of the British farmhouse kitchen, this beautiful book brings together fresh ingredients and seasonal flavours.

I've decided to have a go at the recipe on page 92, from 'The Veg Garden' section:

Roasted Squash, Red Onion, Spinach & Cheese Tart

Ingredients:

For the filling:
- 2 small red onions
- 375g butternut squash, cut into 2.5cm chunks
- 2tbsp olive oil
- 300g chard or spinach leaves, large stalks removed and coarsely shredded
- 225g well-flavoured cheese, crumbled or coarsely grated (I used 100g of dolcelatte)
- 3 large free-range eggs
- 300ml double cream
- salt and black pepper
For the pastry:
- 150g plain flour
- 75g stoneground wholemeal flour
- 65g chilled butter, cut into small pieces
- 65g chilled lard, cut into small pieces (I am vegetarian so used 130g of butter instead of the lard)

ROasted Squash, Red Onion, Spinach & Cheese Tart

Make the pastry first by mixing the flours in a food processor with the fats and ½ teaspoon of salt, until the mixture resembles breadcrumbs. Add 2 tablespoons of cold water and mix briefly until the mixtures binds together. Turn onto a lightly floured surface and knead. Roll out thinly and use to line a lightly greased 23cm loose-bottomed tart tin 4cm deep. Prick the base with a fork and refrigerate for 20 minutes.
Preheat the oven to 200°C.
Peel the onions (the original recipe calls for the root end to remain intact, I rebelled and sliced it off), then slice each one from top to bottom to make thin wedges. Put the squash chunks and onions in a roasting tin and drizzle the olive oil over the top (I mixed some olive oil with balsamic vinegar). Season with salt and pepper and toss together. Roast for 20-30 minutes.
Line the base of the pastry case with a circle of greaseproof paper and cover with baking beads. Bake for 15-20 minutes until the edges are biscuit coloured. Remove the paper and beans (once cooled!) and return to the oven for 5-7 minutes until the base is crisp and golden.
Meanwhile, heat a large saucepan over a medium-high heat, add the chard or spinach and cook for 2-3 minutes until wilted (I cheated and put mine in the microwave with a knob of butter for 90 seconds). Tip into a colander and gently press out the excess liquid. Season lightly.
Remove the pastry case from the oven and lower the temperature to 190°C. Arrange the squash, onion, cheese and spinach over the bottom of the pasty case. Beat the eggs and cream together with seasoning. (This is where I changed the recipe slightly; I added the spinach – as I used frozen – to the egg mix which had been blitzed with the dolcelatte.)
Pour over the filling and bake for 30-35 minutes until set and richly golden on top. Serve warm and with buttered new potatoes and mixed leaf salad.

ROasted Squash, Red Onion, Spinach & Cheese Tart

What I particularly like about this book is the huge amount of vegetarian recipes in it, either as a main course or as a light meal. I'll be experimenting with a lot of these easy recipes over the Summer, so expect more posts, particularly the lemon curd & raisin bread & butter pudding, Somerset scrumpy & apple cake, and the spiced pear bakewell! There may be some other savoury dishes as well.

Yeo Valley’s Great British Farmhouse Cookbook is available from all good book shops with a RRP of £19.99. You can buy it here on Amazon for £10.00

Sarah Mayor is the daughter of Roger and Mary Mead, who started Yeo Valley at Holt Farm in 1961 with thirty cows and the odd sheep. Mary opened a tea room and the clotted cream they made for it meant there was lots of skimmed milk left over. So they tried making yogurt… and people seemed to like it. They still do. The Mead family is still living and working at Holt Farm today.

I was sent a copy of this book for the purpose of this review and post. I was also given permission to reproduce the recipe on my blog. My opinion is honest and unbiased.

Aunt Bessie's Saves Dinner!

December 18, 2012 by TheBoyAndMe 4 Comments

Why would anyone go to all the effort of making batter for a yorkshire pudding when someone else has done it for you?

Four eggs? Four?!

Why would you when you can buy a packet of either ready-made, or cook from batter, yorkshire puddings? I certainly don't and that is why I always have a supply in my freezer.

Therefore when I had an e-mail asking me to try some of the Aunt Bessie products, I jumped with glee and agreed immediately. A few days later a very nice chap knocked on my door (having driven from Yorkshire) and delivered this for me…

There are a few things that really stood out to me from the selection above:

vegetarian toad in the hole;
boat-shaped yorkshire puddings (perfect for The Boy);
gravy tablets;
apple pie.

These vegetarian toad-in-the-holes are absolutely gorgeous. Yes it's a tray full of batter with two vegetarian sausages in, but they are genuinely some of the nicest sausages I've tasted; herby and succulent, they swelled beautifully while cooking in the batter. I thoroughly enjoyed this and have since bought them to eat again because of the ease and convenience.

The image on the left is of the boat-shaped yorkshire puddings which are a genius idea and perfect for children! I managed to fit two hot-dog style sausages in alongside each other (although one 'normal' thickness sausage would fit just as well) and The Boy thought it was magic! He absolutely loved them floating in the sea of gravy and wolfed the lot down. On the right above is a giant yorkshire pudding which I filled with chopped up sausage, carrots, brocolli and topped with a cheese sauce. It's a really quick meal, incredibly filling and because it's presented in a different way, my sometimes-difficult-eater was far more engaged in eating his meal.

The frozen gravy is something that I know Aunt Bessie's are very proud of, and I'm told by the meat-eaters in the family that it's with good reason. A concentrated gel-like capsule which is kept in the freezer, melt it in hot water over a stove and it is just as good as 'proper' gravy and far superior to granules. And for a vegetarian cooking meat, it's such an easy and fool-proof way of producing a quality gravy.

I'm a bit of a perfectionist when it comes to apple pie; I don't like crunchy pastry, I like a deep filling and the lightest amount of crunchy sugar sprinkled on top. Unfortunately the bramley apple pie fell apart when I took it out of the oven, and the ability to serve it in a complete slice also seemed elusive. It tasted good, but I would have preferred more chunky apple filling with a bit more cinnamon.

I'm thoroughly impressed with the range of convenience products that Aunt Bessie's produce; I had no idea there were so many different items and some of them are truly imaginative. I personally prefer the yorkshire puddings that cook from frozen batter, but I will be adding the boat-shaped yorkshire puddings, the vegetarian toad in the hole and the gravy to my regular shopping list.

I was sent these products for the purpose of this review, my opinion is honest and unbiased.

Slow Cooker: Vegetable Stew and Dumplings

October 21, 2012 by TheBoyAndMe 10 Comments

I love Autumn because of the memory of Summer, the warming tone in the sunlight, the rustling leaves, the promise of Christmas without the cold and bleak days, and the onset of stews.

As a vegetarian, I'm quite limited in my stew range, but there's nothing to me that tastes better on a Sunday evening than soft, root vegetables in stock and herby dumplings.

Ingredients:

sweet potatoes
carrots
leeks
mushrooms
brocolli
swede
parnips
stock cubes
a knob of butter
1tsp of ground nutmeg
3ooml of hot water
50g Atora suet (vegetarian)
100g self-raising flour
salt and pepper
2tbsp of dried onions
1tbsp mixed herbs
5tbsp of cold water

vegetarian stew and dumplings

Melt the butter in the slow-cooker pot on the hob and add the finely chopped mushrooms and leeks to 'sweat'. Stir in the crumbled stock cube and nutmeg.
Chop the root vegetables into large, square chunks and with the other vegetables to the pot, transfer to the slow-cooker. Pour in 100ml of the hot water and stir to combine the sauteed vegetable mix with the root vegetables and liquid.
Cook on high for 2-3 hours, or medium for 4 hours.
Mix up the Atora suet, self-raising flour, salt and pepper, dried onions and mixed herbs with enough of the cold water to form a pliable dough. Divide into balls.
Add the remaining 200ml of hot water to the pot and stir thoroughly. Gently place the dumplings into the slow-cooker and press down carefully to cover with liquid. Cook for 30 minutes on high.
Turn the slow cooker off and let it rest for five-ten minutes before serving.

vegetarian stew

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Linking up to Mediocre Mum's Slow Cooker Sunday

Slow-Cooker Sunday: Rainbow Vegetables & Goat's Cheese Wrap

July 29, 2012 by TheBoyAndMe 8 Comments

While the marvellous Mediocre Mum is off in the pursuit of lasting sunshine on the other side of the pond, Aly from Plus2Point4 and I will be taking care of her popular linky so she can enjoy the Canadian weather while we dodge the rain showers.

Recently Mediocre Mum put out an appeal for Summer recipes, and it's with that in mind that I'm using this recipe which was inspired by something that The Crazy Kitchen posted.

Rainbow Vegetables & Goat's Cheese Wrap

slow cooker vegetables

Ingredients:

peppers, carrots, leeks, mushrooms, courgettes
mango chutney
stock cube
soft tortilla wraps
hard goat's cheese
caramelised onion chutney (optional)

I sweated down chopped mushrooms and stipped leeks in a knob of butter in the slow-cooker first, before adding pepper, courgette and carrot strips. To this I put two tablespoons of water, a stock cube and my old faithful of two tablespoons of mango chutney. Stir and cook on high for two-three hours.
Drain off the liquid and put a good spoonful onto the middle of each wrap in a rectangular shape.
Place a layer of goat's cheese on top, then a smearing of caramelised onion chutney on the top again.
Fold up the wrap, use cocktail sticks to hold it in place and place in the over for ten minutes to crisp it up, maintain its shape and allow the cheese to melt in.
Serve with ranch salad and onion rings.

Please join in below with your slow-cooker recipes: either savoury and sweet.