Food

Make a simple roux with some onion and garlic. Add 50/50 milk and cream. Season with salt, pepper, red pepper flakes and nutmeg. Add to slow cooker with plenty of kale cut in stripes and some chicken or vegetable stock. Cook for about 2 hours on low. Finish off creamy kale with some lemon zest.

Gently fry some onion, carrots celery and later on garlic in olive oil. Add some cumin, chili powder and paprika. Toss it all into slow cooker with dry red lentils some bay leaf and plenty of vegetable stock. Cook for about 4 hours on low, add stock if necessary. When finished, puree it all up with blender or hand mixer and add a dash of vinegar or lemon juice. Serve soup with fresh cilantro.

Fry some onion, carrot and garlic in butter. Toss in slow cooker with pre-soaked split peas, celery, celeriac, bay leaf, nutmeg, salt and pepper and a dash of red pepper flakes if desired and plenty of water. Cook until split peas have dissolved completely. Don't know how long as I usually make in pressure cooker. Finish off soup with fresh parsley.

Is it any different from a slow cooker?