I've had a slow cooker going for the last two days on low, contents comprising one of Jo's packs of Roe trimmings, (looks like rough cut beef for stewing), about 2.5lbs, defrost in kitchen overnight, place straight into slow cooker including any blood in bag, no browning off!, peel four small shallots, cut up rough, chuck in, peel two garlic cloves & place in cooker whole, not crushed or chopped, follow up with a squirt of tomatoe puree, four teaspoons of hot chilli powder, one small stock cube, blitz some left over peeled plum tomatoes (tinned ones),add one tin kidney beans (rinsed), & leave for first day on low stirring a couple of times, second day test meat for tenderness & fire up to high heat till meat falling apart (just) add one more tin rinsed kidney beans, serve with stiff, (not sloppy) creamed mashed potatoes, or your favourite rice, Adnams or Australian shiraz/ Cab sauv! 8) 8) 8)