Another of the favoured slow-cooker recipes is the infamous sausage and bean casserole (similar to a Cassoulet, only breezier). It’s ace, easy, but Oh My God, it does lead one to deflate quite spectacularly.

So, the ingredients. (And yes, on this one I’m spectacularly lazy, I know, I know)

• Six or Twelve decent quality sausages. (I’m a fan of Pork & Caramelised Onion, or Pork and Apple, but any will do)
• 2 chopped onions
• 2 chopped peppers
• Spices, herbs and garlic to taste/preference
• A sachet of Schwartz Sausage/Bean Casserole mix (told you I was lazy) in about 100-150ml water
• 2 tins butter beans
• 2 tins haricot beans or cannelini beans
• 1 tin kidney beans (if you like them)
• 2 tins chopped tomatoes
• good squodge of tomato puree

Method

1. Fry the sausages so they’re properly browned etc.
2. Chop into decent chunks (or leave ’em whole. no-one cares)
3. Bung into slow cooker, along with everything else.
4. Cook for seven or eight hours.
5. Eat
6. Wait two hours or so
7. Fart. Lots
8. Giggle

And that’s it. The ozone layer won’t thank you – and sometimes nor will neighbours, partners, or pets – but your stomach will.