Ingredients: 3 onions 3 carrots 2 potatoes 1 parsnip or turnip 3 celery sticks 250 g mushrooms 1 ½ tbsp plain flour 500 ml vegetable stock made with 1.5 stock cubes 1 tbsp Balsamic vinegar 1 tbsp soy sauce 2 tbsp tomato puree 1 tsp mixed herbs 2 dashes of Tabasco sauce 120 g frozen peas Freshly ground pepper Method: Roughly chop all the vegetables (except frozen peas) and place in a large bowl. Stir in the flour, herbs and pepper. Tip into slow cooker. To the stock add and mix in the Balsamic vinegar, soy sauce, tabasco sauce and tomato puree. Pour over the vegetables. Cook until vegetables are tender.