With autumnal weather moving in and the chill of winter approaching, there’s nothing better than a hearty, home-cooked meal.
At The Hubb Foundation, our Hubb Pots Project continues to make a difference for vulnerable households, providing not only the resources but also the knowledge to create nutritious and delicious meals – perfect for these colder months.
The Ongoing Impact of Our Slow Cooker Projects
Since its launch in 2021, the Hubb Pots Project has received widespread praise and recognition, supporting over 2,000 families.
Originally designed to offer support through weekly food parcels during the pandemic, the initiative has since evolved, providing families with slow cookers, air fryers, recipe books, and food vouchers for six weeks of meal support, providing more versatile cooking options for families.
Cooking Up Comfort for the Colder Months
Our slow cooker recipes are a perfect fit for cozy evenings. One dish that has quickly become a favourite is Stokeshuka – a warming, nutritious twist on the classic shakshuka.
It’s a hearty, flavour-packed meal that’s perfect for chilly autumn days, and it highlights how simple, affordable ingredients can make a real difference in family meals.
Join Us in Keeping the Momentum Going
As we continue to support vulnerable families in Stoke-on-Trent through the Hubb Pots Project, we invite you to get involved by donating, volunteering, or simply sharing the word – your support is crucial to keeping this initiative going.
Together, we can continue to warm homes, hearts, and plates across Stoke-on-Trent this autumn and beyond. Stay tuned for more heartwarming recipes and updates from our slow cooker and air fryer projects!
Help us to continue to support the community by donating on Just Giving.
Get Stoke’s Own Version of Shakshuka
“Stoke-shuka” – a fantastic local twist on the classic spiced casserole. You can keep it simple as a casserole or “Stoke it up” with a few extras. Let’s get started with the ingredients: chickpeas, a couple of peppers (any colour), red onions, sweet potatoes, and a can of tomatoes. We’ve also got six cloves of garlic, which makes this dish super garlicky.
First, peel and chop the sweet potatoes. You don’t need to be too precise; chunky is good since the veggies will soften in the slow cooker. Next, prepare the peppers and onions, cutting them into rough chunks. Don’t worry about the seeds in the peppers – they’re good fibre. Next slice the onions thinly and set aside. After, drain the chickpeas and crush the garlic cloves for a rough chop.
Now, it’s time to get everything into the slow cooker. If you want, you can brown the onions and garlic first, but if not, just throw everything in – sweet potatoes, peppers, onions, garlic, chickpeas, and tomatoes. Add in a couple of teaspoons of smoked paprika, a dash of cinnamon, some chili flakes, oregano, salt, and pepper to taste. Finally, add a splash of water to ensure it doesn’t dry out while cooking.
Cover with the lid and cook on high for 2 to 2.5 hours until the vegetables are tender. If you want to take it a step further, break an egg into the casserole during the last few minutes of cooking, creating a rich, runny yolk that pairs perfectly with the flavours. For a true Stoke twist, toast some oats in a little oil and sprinkle them over the top before serving.
This “Stoke-shuka” is warm, comforting, and packed with flavour – a perfect dish for the autumn season!
For full directions on how to make this delicious dish, head over to our YouTube channel.
