Claypot-Style Chinese Vegetables & Tofu

• 200 g/7 oz broccoli, cut into small florets
• 100 g/3½

Put the broccoli, cauliflower, baby sweetcorn, mangetout, carrot and shiitake mushrooms in the slow cooker.

Heat the oil in a frying pan over a high heat. Reduce the heat to medium, add the onion and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the onion is softened. Add the Chinese five-spice powder and stir for 30 seconds.

Add the stock,