Prep ahead and simply reheat in your slow cooker or microwave. These dishes freeze beautifully or chill in the fridge—perfect for no-fuss dinners after a day of Wye Valley walks. Each pairs with a local stroll and seasonal wild flavour.

🥘 Moroccan Chickpea & Lentil Stew

Prep: Slow cooker or microwave | Reheat: Microwave or slow cooker Walk pairing: Tintern to Penterry Church Plant pairing: Sage, wild thyme

Ingredients:

• 1 tin chickpeas, drained

• 1 tin lentils, drained

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1 tin chopped tomatoes

• 300 ml vegetable stock

Steps:

1. Combine all in slow cooker.

2. Cook on low 4–6 hrs (or microwave 10–12 mins).

3. Cool and freeze or refrigerate.

4. Reheat before serving.

Serve with: Flatbread or microwave rice

 

🥕 Root Vegetable Casserole

Prep: Slow cooker only | Reheat: Microwave or slow cooker Walk pairing: Tintern to Devil’s Pulpit Plant pairing: Wild garlic, chives

Ingredients:

• 2 carrots, diced

• 2 parsnips, diced

• 1 sweet potato, diced

• 1 onion, chopped

• 2 garlic cloves, minced

• 400 ml vegetable stock

• 2 tbsp tomato purée

• Salt & pepper, to taste

Steps:

1. Place everything in slow cooker.

2. Cook on low 4–6 hrs.

3. Cool and freeze or refrigerate.

4. Reheat before serving.

Serve with: Crusty bread

 

🥣 Lentil Dahl

Prep: Slow cooker or microwave | Reheat: Microwave or slow cooker Walk pairing: Tintern to Brockweir Plant pairing: Wild mustard, curry leaf

Ingredients:

• 1 cup red lentils

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tbsp curry powder

• 1 tsp turmeric

• 400 ml coconut milk

• 200 ml vegetable stock

Steps:

1. Combine lentils, onion, garlic, spices, coconut milk & stock in slow cooker.

2. Cook on low 4–6 hrs (or microwave 10–12 mins).

3. Cool and freeze or refrigerate.

4. Reheat before serving.

Serve with: Toast or microwave rice

 

🍛 Chicken Tikka Masala

Prep: Slow cooker only | Reheat: Microwave or slow cooker Walk pairing: Tintern to Devil’s Pulpit Plant pairing: Coriander, spinach

Ingredients:

• 500 g chicken thighs

• 1 onion, sliced

• 2 garlic cloves, minced

• 1 tbsp tikka masala paste

• 1 tin chopped tomatoes

• 100 ml cream or coconut milk

• Salt & pepper, to taste

Steps:

1. Combine everything except cream in slow cooker.

2. Cook on low 4–6 hrs.

3. Cool and freeze or refrigerate.

4. Reheat; stir in cream or coconut milk before serving.

Serve with: Microwave rice or naan

 

🌶️ Veggie Chilli

Prep: Slow cooker only | Reheat: Microwave or slow cooker Walk pairing: Tintern to Brockweir Plant pairing: Wild coriander, nasturtium

Ingredients:

• 1 red pepper, diced

• 1 yellow pepper, diced

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tin kidney beans, drained

• 1 tin black beans, drained

• 1 tin chopped tomatoes

• 1 tbsp chilli powder

• 1 tsp cumin

• Salt & pepper, to taste

Steps:

1. Combine all in slow cooker.

2. Cook on low 4–6 hrs.

3. Cool and freeze or refrigerate.

4. Reheat before serving.

Serve with: Toast, rice, or in baked potatoes