Now we’ve got the low energy Morphy Richards slow cooker for sale in the shop, we’ve asked the Good Energy team to share their favourite recipes. So here’s Mike to kick us off:

Right well I’ve never been great at quantities, or times, or heats, but these aren’t really important in recipes, are they? Just, errr, cook from the heart, as they say. 

Organic and local ingredients where possible of course:

You will need:

Olive oil

1 white onion, chopped

A piece of fresh ginger – I tend to put loads in because I am addicted

3 cloves of garlic

cumin, turmeric, salt, pepper

2 tins chick peas

tomatoes

Garam Masala

fresh coriander

What to do:

Slice the onion, chop the garlic, do to the ginger whatever you like to do to ginger.

Turn your Morphy Richards on. Heat up a separate pan and fry the onion, ginger, cauliflower and garlic with a bit of salt and pepper until golden.

Rinse the chickpeas and throw these into the slow cooker. Add the fried bits and bobs and chop the tomatoes (keeping all the juice), add and mix all together. Sprinkle in some cumin and turmeric and leave on your medium setting for 6 or 7 hours. 

Just before serving mix in a teaspoon of the masala and then dish out into bowls. Throw some fresh coriander over the top and serve with warm pita or naan bread. 

Done.