Slow Cooker Pepper & Tomato Soup

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ I’ve made so many versions of tomato soup over the years, but this one might just be my favourite. It’s what I turn to when I want something comforting but still light and healthy - the kind of soup that makes you feel instantly better about everything. The slow cooker does the hard work, coaxing all the sweetness out of the peppers and tomatoes while filling the kitchen with a gorgeous smell. A swirl of coconut milk makes it silky, and if I’ve got bread in the house, I’m definitely toasting it - because who really eats soup without something to dunk?

Black Bean Stew with Lime, Cumin & Crispy Finish

Right, I know I just posted about not being ready to give up on summer. And I meant it. But also - the slow cooker is back out and I am very happy about it. This is the first recipe in my new slow-cooker series, running up to the launch of Slow-Cooked Vegan on 8th October. And it’s a really good one to start with. Black beans are absolutely made for the slow cooker - they hold their shape beautifully while soaking up all that smoky, spiced sauce, with some breaking down slightly to naturally thicken everything around them. Add a tiny bit of cocoa powder or instant coffee (I know, just trust me), finish with lime and chilli oil and pile on something properly crunchy on top - and you have one of those meals that makes the whole house smell incredible all day. Set it in the morning. Come home to this. That’s the dream. More slow-cooker recipes coming over the next few weeks - and if this is your kind of food, Slow-Cooked Vegan is out 8th October and available to pre-order now. I really hope you love it.

Slow Cooker Noodle Broth with Pak Choi

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ There’s something so soothing about a big bowl of noodles in a fragrant broth – comforting, restorative and full of flavour all at once. This is one of those lovely, low-effort recipes that really shows how versatile your slow cooker can be. The broth gently develops its flavour as it cooks, creating a delicious, aromatic base for soft noodles, tender pak choi and fresh, vibrant toppings. It’s light yet satisfying, and perfect for those days when you want something nourishing and warming without spending ages in the kitchen. My tip: Don’t skip the finishing touches! A squeeze of fresh lime, a little chilli oil and a handful of herbs really bring the whole bowl to life.

Slow Cooker Coconut Squash Laksa

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ This coconut squash laksa is everything I love in a bowl - sweet, tender squash, a fragrant, gently spiced coconut broth and lovely slurpy noodles. The squash softens beautifully in the slow cooker, adding richness to the broth, while a handful of crunchy peanuts, fresh herbs and a generous squeeze of lime bring everything to life. Warming, fresh and packed with flavour!

Slow Cooker Tempeh ‘Pulled Pork’

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ If you haven’t tried tempeh like this before, you’re in for a treat! This is my plant-based take on classic pulled pork, with all those lovely rich, smoky, savoury flavours and a wonderfully satisfying texture. The secret is in how you prepare the tempeh. By grating or finely crumbling it before cooking, you create little pieces that soak up all that delicious sauce as they gently cook away in the slow cooker. I love piling it into soft buns or flatbreads with crunchy slaw, fresh greens and something creamy or tangy to balance the richness. It’s brilliant for a relaxed weekend lunch, feeding a crowd or making ahead for busy days.

Slow Cooker Cauliflower & Cashew Korma

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ This is one of those wonderfully easy, comforting recipes that really shows what a slow cooker can do. Tender cauliflower cooked in a gently spiced, creamy coconut sauce, with cashew butter stirred through for gorgeous richness, sweet pops of peas and plenty of flavour. It’s mild, cosy and incredibly creamy, but still feels fresh and vibrant - especially finished with toasted cashews, fresh coriander and a squeeze of lime. Serve it with fluffy rice or warm flatbreads and you’ve got the loveliest easy dinner. This is one of 9 recipes from Slow-Cooked Vegan that you’ll also find here on the Rebel Recipes Club, so you can save them, add them to your meal plans and shopping lists, and cook them straight from the app. I’m so excited for you to try it! ❤️

Slow Cooker Butternut Squash & Chickpea Tagine

The kind of dinner the slow cooker was made for. Sweet butternut squash, creamy chickpeas, carrots and peppers slowly cook down with warming spices and little pops of apricot into a rich, fragrant sauce. A squeeze of lemon brings everything back to life at the end, with fresh coriander and plenty of runny tahini on top. Even better, this is one of those wonderfully forgiving dump-and-go recipes - perfect for days when you want something nourishing and properly delicious waiting for you, without spending the evening cooking. Cosy autumn dinner, very little effort.

Slow Cooker Hearty Root Veg Stew

From my latest cookbook - Slow Cooked Vegan! This one takes me straight back to the stews my mum used to make - big chunks of root veg, bubbling away for hours, filling the whole house with warm, savoury smells that meant proper comfort food was coming.

Slow Cooker Chipotle Bean Tacos

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ Taco night, but make it slow-cooker magic! These smoky, spicy chipotle beans are one of my favourite ways to show just how brilliant the slow cooker is for beans. A few simple ingredients gently bubble away together, creating a rich, deeply flavoured filling with hardly any effort. And of course, it’s all about the toppings! Pile the beans into warm tortillas, add a generous spoonful of zingy charred sweetcorn and lime salsa, and finish with fresh herbs and something creamy. It’s colourful, satisfying, packed with plant protein and fibre, and perfect for sharing. A brilliant midweek dinner that feels like a bit of a treat.

Slow Cooker Kimchi & Sweet Potato Jjigae

Straight from my new cookbook, Slow-Cooked Vegan! ❤️ I’ve been a little obsessed with Korean flavours ever since I discovered the magic of kimchi and gochujang. That wonderful combination of spicy, tangy, sweet and deeply savoury flavours is just irresistible! This is my slow cooker take on the classic Korean kimchi jjigae, with sweet potato adding a lovely sweetness and balancing the punchy, fermented flavours of the kimchi. As everything slowly bubbles away, the broth becomes wonderfully rich and full of flavour, with very little effort needed from you. It’s the sort of dish that’s perfect for a chilly evening when you’re craving something warming, comforting and a little bit different. I love serving it with fluffy rice, plenty of sliced spring onions and a sprinkle of sesame seeds. And if you like things spicy, an extra spoonful of gochujang is always welcome!