Arriving home after the summer with no fresh food and a freezer full of unidentified bags and boxes, I decided to get creative with the slow cooker. Apart from a bag of sad-looking potatoes, everything came from the freezer. It was all defrosted before cooking to ensure that the internal temperature in the slow cooker was high enough.
I layered up slices of raw potato, lentils, black beans, parsley, raclette, cheddar and mozzarella cheeses and poured over chicken stock and (accidentally – I thought it was stock) some white wine. Seasoned simply with mixed pepper and cooked on high for five hours or so, this made a great potato and lentil bake.