3 recipes to cook, in your caravan using a slow cooker

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As slow cookers have grown in popularity over the last few years, they have become much cheaper and more readily available. We did a quick search and found one in a large supermarket for £10, so buying one won’t break the bank. They come in a variation of sizes, so you can choose one that won’t clutter up your precious caravan space.

We’ve curated 3 recipes to prepare for your companions on your next winter break, in the confine of your caravan.
Meatball Sub
Ingredients required:
  • 675g minced beef
  • 1 slice of stale bread
  • 1 egg
  • 2 400 ml tins of chopped tomatoes
  • 1 green peppers
  • 1 medium onion
  • 3 cloves garlic
  • 1 tablespoon dried Italian herbs
  • 1 handful fresh basil
  • 1 handful fresh parsley
  • Salt and pepper to taste
  • Bread rolls (to serve)
  • Grated cheese
How to prepare:
  • Finely chop the stale bread into crumbs
  • Finely chop the fresh basil and parsley
  • Chop the onion and peppers into small chunks (around 1cm by 1cm) and seperate
  • Take half the basil, parsley, onion and garlic and add to a bowl
  • Add the mince, breadcrumbs, Italian herbs and egg to the bowl and mix all together
  • Shape the bowl mixture into 16 meatballs
  • Add the chopped tomatoes, green peppers, salt and pepper and remaining; fresh herbs, onion and garlic into the slow cooker - this will make your sauce
  • Add your meatballs to the sauce
  • If you are cooking on low - switch on and this for 8-10 hrs, or if you are cooking on high - leave on for 4 hrs 30 minutes
  • Serve meatballs in sub and and top with sauce and grated cheese
Vegan Chili
Ingredients required:
  • 2 400 ml tins of chopped tomatoes
  • 1 400 ml tin of cannellini beans
  • 1 400 ml tin of kidney beans
  • 3 medium peppers - red, yellow or green
  • 3 medium carrots
  • 1 large onion
  • 2 celery sticks
  • 3 cloves garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon chilli powder
  • 1 tablespoon smoked paprika
  • 1 vegetable stock cube
  • Salt and pepper to taste
How to prepare:
  • Chop the onion, celery, carrots and peppers into small chunks (around 1cm by 1cm)
  • Press or finely slice the garlic
  • Add onion, celery, carrots, peppers, garlic, basil, oregano, chilli powder and smoked paprika into the slow cooker pot
  • Add the chopped tomatoes and give it a thorough stir
  • Crumble the stock cubes into a mug - half filled with boiling water, stir until dissolved them add to the pot and stir
  • Season with salt and pepper to taste
  • Drain the cannellini beans and kidney beans, rinse them, then add to the slow cooker
  • If you are cooking on low - switch on and this for 8-10 hrs, or if you are cooking on high - leave on for 4 hrs 30 minutes
  • Serve in bowls
Irish Beef Stew
Ingredients required:
  • 1 large onion
  • 2 celery sticks
  • 4 carrots
  • 3 large potatoes
  • 2 bay leaves
  • 2 tablespoons of dried thyme
  • 2 tablespoons tomato purée
  • 2 tablespoons Worcestershire sauce
  • 2 beef stock cubes
  • 900g braising beef
  • ½ small bunch parsley
  • 2 tablespoons of cornflour
How to prepare:
  • Chop the onion and celery into small chunks (around 1cm by 1cm)
  • Chop the carrot and potatoes into large chunks (around 2.5cm by 2.5cm)
  • Add onion, celery, carrots, bay and thyme, purée and Worcestershire sauce into the slow cooker pot
  • Add 600ml boiling water and give it a stir
  • Crumble the stock cubes into the pot and stir
  • Season with pepper (don’t add salt as the stock may be salty)
  • Add the beef
  • If you are cooking on low - switch on and this for 8-10 hrs, or if you are cooking on high - leave on for 4 hrs 30 minutes
  • To thicken the gravy, mix the cornflour with a splash of cold water in a cup to make a paste, then stir this in to the slow cooker
  • Cook for a further 30 mins on high
  • Serve in bowls
  • Stir in the parsley and salt and pepper to each portion, to your liking
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