Method (Serves 6-8)

1. In a large saucepan, heat the oil over a medium heat then sauté the carrots, onions and celery until softened. Add the garlic and cumin and sauté for another minute. Transfer to the Crock-Pot bowl.

2. Add the harissa paste, tomato puree, chopped tomatoes, lentils and stock. Stir well.

3. Cover and cook on Low for 7-8 hours or High for 6-7 hours.

4. An hour before the end of the cooking time, shred the cabbage and add to the Crock-Pot bowl.

5. Just before serving, add the lemon zest along with salt and pepper, to taste. Try serving with a drizzle of natural yoghurt.

Method (Serves 6)

1. To make the marinade, in a large bowl, mix together all the ingredients, except the chicken.

2. Add the chicken pieces to the bowl and coat with the marinade. Refrigerate for 3 hours, or ideally overnight.

3. When you’re ready to cook, thread the chicken pieces onto the skewers and add to the Crock-Pot bowl, along with any excess marinade.

4. Cover and cook on Low for 5-6 hours or High for 3 hours until the meat is cooked through.

5. Serve with flatbreads and a leafy salad.

Method (Serves 8-10)

1. Lightly grease the Crock-Pot bowl with a little butter.

2. In a large bowl, mix together the flour, baking powder, 150g sugar and the zest of 2 lemons.

3. In a separate bowl, whisk together the eggs, milk and vanilla extract, then add to the dry ingredients. Mix until smooth, then add to the Crock-Pot bowl.

4. To make the sauce, mix the zest and juice of 3 lemons together with the remaining sugar and the honey. Add 175ml of boiling water and stir to dissolve. Pour this over the pudding mixture.

5. Place the Crock-Pot bowl into its base, cover with the lid and cook on High for around 2 hours until the pudding has risen and set.

6. Spread the lemon curd over the top of the pudding and cook for a further 30 minutes. Serve with freshly whipped cream, vanilla ice cream or custard.