SLOW COOKER WINTER WARMERS LOCALLY SOURCED
Comfort food you can make with ingredients from right here in Leighton Buzzard
January is the season of cosy nights, warm kitchens and comfort food that practically cooks itself. Slow cookers are perfect for stretching your food budget, reducing waste and filling your home with the smell of something wonderful bubbling away all day.
Even better? Many of the ingredients for these hearty winter warmers can be sourced locally from refill shops, farm shops and our brilliant market traders, helping you eat well while supporting local businesses.
Here are three Bee Local favourites to try this winter.
ROOT VEGETABLE & LENTIL STEW (VEGAN)
A nourishing, budget-friendly bowl of winter goodness
You can buy locally:
Lentils, herbs & spices – The Refill, Leighton Buzzard
Root vegetables – Leighton Buzzard Market or Pecks Farm Shop
Ingredients
200g red or green lentils
2 carrots, chopped
1 parsnip, chopped
1 small swede, diced
1 onion, chopped
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp smoked paprika
1 vegetable stock cube
800ml hot water
Salt & pepper to taste
Method
Add everything to the slow cooker, stir well, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Serve with crusty bread from your favourite local baker.
HEARTY BEEF & ROOT VEGETABLE CASSEROLE
Proper winter comfort food for chilly evenings
You can buy locally:
Stewing beef – Abbey Meats (formerly Yirrells)
Root vegetables – Leighton Buzzard Market
Herbs & stock – The Refill
Ingredients
700g stewing beef, diced
2 carrots, sliced
2 potatoes, chopped
1 onion, chopped
2 tbsp plain flour
2 tsp dried mixed herbs
1 beef stock cube
400ml hot water
Salt & pepper
Method
Dust the beef in flour, then add all ingredients to the slow cooker.
Stir well and cook on LOW for 7-8 hours or HIGH for 4 hours until the beef is beautifully tender.
CHICKPEA, SWEET POTATO & TOMATO STEW
A warming veggie favourite with big flavour
You can buy locally:
Chickpeas, spices – The Refill
Sweet potatoes & onions – Pecks Farm Shop or LB Market
Ingredients
2 tins cooked chickpeas (or 250g dried, soaked overnight)
2 sweet potatoes, peeled and cubed
1 onion, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp smoked paprika
2 x 400g tins chopped tomatoes
Salt & pepper
Method
Add everything to the slow cooker, stir, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Serve with rice or flatbreads.
WHERE TO SHOP LOCAL
The Refill, Leighton Buzzard – pulses, grains, spices and stock refills
Leighton Buzzard Market – fresh seasonal vegetables – Tuesdays and Saturdays
Pecks Farm Shop – locally grown produce
Abbey Meats – quality meats delivered to you
Bee Local Tip
Slow cookers use less energy than ovens and help reduce food waste, making them perfect for thrifty, eco-friendly winter cooking.
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