8 hour baked beans

400g dried cannellini, haricot or northern beans (about 2 generous cups)
2 onions, peeled & chopped
800g tinned tomato
3 Tbsp worcestershire sauce
1 Tbsp honey
1 ham hock (skin off)
2.5 cups water

In slow-cooker on low for 8 hours. Season well & serve.

North african pumpkin & chickpea stew

2 large onions, diced

2 cloves garlic, chopped
1 stick celery, diced
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground ginger
8 saffron threads, toasted
1/2 cup red lentils, rinsed
400g tin chickpeas, rinsed
500ml passata
bunch coriander
300g butternut pumpkin
1L veg stock
1/4 cup risoni

From HFW's "River Cottage, Veg everyday"

Spicy tomato & red lentil soup

• 1 onion
• 2 cloves garlic
• 1 red chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp tomato paste
• 800g tinned tomato
• 1 cup red lentils
• 2 cups chicken stock

1. Roughly blitz onion, garlic & chili.
2. Heat oil & fry onion mixture. For a few minutes. Add spices & tomato paste & fry another minute.
3. Add tomatoes, lentils & stock. Boil, reduce to simmer partially covered for 20 minutes. Blend & season.