1. 5 stars
    Tried this tonight, dead easy and very tasty for even my fussy daughter. We all wanted more. The slow cooker is clogged at the bottom with food burnt to the side. We had it on high for the 4 horus, is that right? or do u start low and then at half way when you add stock whackit up to full?

    1. Hi Dave,

      Thank you for the rating! Halfway through the cooking did you add the vegetable stock and keep stirring the food throughout the cooking? If you did then may be like you say start off on medium then whack it up to high for the remainder of the time. Ours turns out ok but is quite a new slow cooker so won´t stick very much and it did not stick alot for us.

      Kind Regards


    1. Hi Jane

      The size of the can is 28oz, as you can see here on Amazon:

      http://amzn.to/2EVNlLU (For your information: This is an Amazon affiliate link which takes you to the Amazon website)

      Hope this helps.

      Kind Regards


    1. Hi Diana,

      Yes it will be fine cold. We have it cold a lot on our summer picnics on the beach and love it. It will keep for 3-4 days so perfect for work lunches.

      Kind regards


  2. 5 stars
    Has this recipe changed recently? I’m sure i wrote down the ingredients right last week and I’ve come back to make it today and it seems different? I’m sure i wouldn’t have bought garlic puree for no reason??

    1. Hi Gemma,

      Yes we changed the recipe last week, sorry if you were in the middle of getting the food for it, we hope we have made it better for you 🙂

  3. Hi, I’m thinking of making this for a get together, which would involve me cooking it the day before needed. Does the meal reheat ok in the slow cooker (I’m concerned that the pasta might turn to mush).

    1. Hi Val,

      Yes you are correct the pasta would turn to mush, but depending non what time the you are eating you could prepare all everything the night before leave it in the fridge and then with it only taking 4 hours to cook it would be great to serve it fresh 🙂

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