Spence and Angela's Autumn cookbook

As Autumn and winter arrive, the food we eat changes. Here's Spence and Angela's guide to what's good.

Food gets a lot more wholesome and warm during the winter months.  Spence has bought himself a slow cooker and is really looking forward to stews, casseroles and whatever else he can fill it with.  What tips have you got for slow cooker or other winter warming foods?  Let us know below

Spence's Hungarian Ghoulash: 

Ingredients (Serves 4)


  • 1lb stewing steak, cubed
  • 60g seasoned flour
  • 3tbsp veg oil
  • 1 large onion, finely chopped
  • 1 green pepper, deseeded and chopped
  • 2 carrots, peeled and chopped
  • 1 stick celery, chopped
  • 1tsp paprika
  • 3tbsp tomato puree
  • pinch grated nutmeg
  • 3 tsp mixed herbs
  • salt and pepper
  • 400ml beef stock
  • 400g tin of chopped toms
  • 200ml red wine
  • 3tbsp Worcester Sauce




Coat the meat in the seasoned flour. Heat the oil in a frying pan and fry the onion, pepper, carrot and celery. Add the meat and fry until browned.

Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine and Worcester Sauce. Bring to a simmer and transfer to the slow cooker. Cook for approx 5 - 6 hours.


Spence’s beef bourguignon – this will make enough for 6 people  

  • ·                                 6 slices bacon -- cut into 1-2" pieces
  • ·                                 1 large carrot -- peeled and sliced
  • ·                                 1 medium onion -- sliced
  • ·                                 1 teaspoon salt
  • ·                                 1/2 teaspoon pepper
  • ·                                 3 tablespoons flour
  • ·                                 10 ounces beef broth -- 1 can, condensed
  • ·                                 2 cups burgundy -- or red wine
  • ·                                 1 tablespoon tomato paste
  • ·                                 cloves garlic -- minced
  • ·                                 1/2 teaspoon thyme -- whole
  • ·                                 1 whole bay leaf
  • ·                                 1/2 pound small white onions -- peeled
  • ·                                 1 pound fresh mushrooms – sliced
  • ·                                 3lbs diced beef

 Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in slow cooker. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours

Leanne from Bebington:

 It’s surprisingly easy to make mango chutney (and various other types of chutney) in your slow cooker. Chutneys make lovely gifts, especially when part of a hamper for Christmas with some good cheddar and perhaps some homemade biscuits. 

  • 2 Mangos or 2 tins of mango
  • 2 chopped onions
  • 200g brown sugar
  • 100ml wine or cider vinegar
  • Thumb of fresh ginger
  • 1 tsp each cumin, coriander, nigella seeds, turmeric
  • Salt and pepper

Chop the mango (the tins are loads easier than fresh because often the fresh ones are too under ripe. It also makes this a far-easier ‘store cupboard’ recipe) and add all the ingredients to the slow cooker. Give it a good stir and cook on high for three hours, or five to six hours on medium or low. That’s it! All you need to do is then put the chutney into sterilised jars – add a little raffia and a pretty label for presents.

Susie from Guiden Sutton:

Mulled wine is delicious in the slow cooker. It’s the perfect place to keep mulled wine for parties as people can help themselves and you won’t be worried about it boiling over or boiling dry. 

  • 2 bottles red wine
  • 300 ml orange juice
  • 1 stick cinnamon, broken
  • 1 orange, quartered, studded with cloves
  • 1 measure port
  • 50g sugar

Put all your ingredients into the slow cooker and cook on high for 30 minutes to an hour, until you start to see bubbles – you can do this part in a saucepan if you want it ready quicker, although be careful not to boil as the alcohol will evaporate! You can now keep the mulled wine at perfect drinking temperature by keeping it on low, although be careful that any guests helping themselves put the lid back on

Meg In Hoole:

 Slow Cooked Rice Pudding

25g butter
100g sugar
100g desert rice
1ltr milk

Grease the pot with the butter (use it all up)
Add the other ingredients to the pot 
Stir gently together 
Turn the slow cooker to high
Stir occassionally during cooking
Cooking time is approx 2.5hrs to 3.5hrs 

It's ready when its to the thickness you like your rice pudding to be
We did this in a 3.5ltr slow cooker but it is enough for 2/4 people depending on serving size

Lynne in Wrexham:






  • ·                        4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks
  • ·                        2 large onions, quartered and sliced thinly
  • ·                        3 cloves garlic, minced
  • ·                        1 tablespoon soy sauce or Tamari
  • ·                        1 teaspoon Madras curry powder
  • ·                        2 teaspoons chili powder
  • ·                        1 teaspoon turmeric
  • ·                        1 teaspoon ground ginger
  • ·                        1/3 cup chicken broth or water
  • ·                        hot cooked rice


Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve 

Spence and Angela's Autumn Cookbook

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