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Recipe of the week


2 cans chopped tomatoes

4 potatoes 

4 celery stalks

3 carrots

2 parnsips

2 leeks

1 can of vegetable stock

Half a tsp of thyme

Half tsp of rosemary

3 tbsps of flour

3 tablespoons of water



Place all chopped ingredients except flour and water into large slow cooker.

Cover and cook on Low heat for 8 hours

In small bowl mix flour and water and gradually stir into stew until blended. Increase heat to High and cover for a further 20 minutes longer until thickenend.

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