If you use a slow cooker always follow the instructions and make sure it keeps the food at a safe holding temperature of 60°C or above until you are ready to eat it. Don’t put frozen or partially thawed meat or poultry into the slow cooker as it takes too long to thaw and may not be cooked sufficiently.

Many types of beans contain toxins called lectins. The highest concentrations are found in kidney beans, especially red kidney beans. As few as four or five raw beans can cause severe stomach ache, vomiting and diarrhoea. To destroy the toxins, soak the beans for at least five hours and then boil them briskly in fresh water for at least 10 minutes. Do not cook beans in a slow cooker, as it may not destroy the toxin. Improperly cooked beans can be more toxic than raw ones. Tinned beans can be used without further cooking.