Once all the ingredients have been added to the slow cooker, place the lid on and cook on low for 6-8 hours low heat setting. The lid should fit tightly to prevent the temperature and moisture from escaping. Avoid lifting the lid too often, to make sure the heat is even during the cooking process. Step 3: Final Ingredients The seasoning is essential and I like to add honey for added sweetness, and fresh lemon juice for a zingy twist. If you prefer a vegan option, you can swap the honey for maple syrup. Personally, I like the sweet and floral flavour of acacia honey for this dish. Step 4: Garnish and Enjoy! Cooking food in a slow cooker can be an energy-efficient way to save money on groceries without compromising taste or nutrition while at the same time, saving money on energy costs. It is a shame that slow cookers are not associated more often with vegetarian and vegan dishes. They are in fact perfect for plant-based cooking as vegetables gently simmered with pulses, beans or whole grains make simply fabulous healthy dishes like this delicious Butternut Squash Tagine below. How To Make This Slow Cooker Butternut Squash Tagine Step 1: Prepare the Vegetables and Spices The Salter Chalkboard Slow Cooker has 3 heat settings (Low, High, and Warm) and cool-touch handles. The removable ceramic inner pot is easy to clean and fits nicely in the dishwasher.

Salter Chalkboard 3.5L Electric Slow Cooker - Boots

Optional garnishes include flaked almonds, harissa paste, fresh coriander and a dash of dairy-free yoghurt. I serve this butternut squash tagine with couscous. To make it simply place the dry couscous in a bowl with a pinch of salt. Cover with boiling water. Place a plate on top and leave to stand for 5 mins or so. Once the water has been all absorbed, fluff with a fork.