This is a taste of the Mediterranean with the fresh flavours and succulence of the peppers and tomatoes, and the wonderfully classic combination of garlic, olive oil and sea salt. Wine is the special ingredient that lifts the whole dish and lets the herbs and vegetables work their magic. This is a lovely accompaniment, or a dish in its own right.

Ingredients: Serves 2
1 tbsp olive oil
1 medium onion
1 red pepper
1 green pepper
1 clove garlic
2 large tomatoes
Good pinch sea salt
A few turns of black pepper
2 tsp dried mixed herbs
2 bay leaves
50ml white wine (vegan if required or omit this completely if preferred)
200ml vegetable stock
100g rice, white or brown

Switch the slow cooker to low
Add the oil
Peel and chop the onion, add to the slow cooker
Wash, de-seed and chop the peppers, crush and chop the garlic, wash and dice the tomatoes
Add the vegetables with the herbs and washed bay leaves into the slow cooker and give it a stir
Add the stock, wine and rice
Cook on low for 3-4 hours then check the rice for tenderness

Although this is a vegetarian dish it can also be served as an accompaniment to fish or meat