I had a friend here today who has some serious food allergies: risk of synaptic shock from tomatoes, peppers of any kind (including chilis) and potatoes and relatives.

So the slow cooker got loaded early with

Small amount of water with stock cube and gravy powder and cornflour

Tip in everal crushed cloves of garlic and herbes provencale and fresh basil and some whole black peppercorns

Fry bacon and onions, then add and fry in flour. Add to slow cooker.

Meanwhile, simmer small amount of pearl barley, carrots, some swede, some parsnip for about 15 mins. After said 15 mins add to slow cooker (with water - more like juice already)

Topup slow cooker with so courgettes, celery, and cabbage.

Add small amount of water to top up slow cooker.

Leave for 4 to 5 hours, slowcooking.

Thick, sticky, warming and satisfying.