Fall is well and truly here now, rainy, shorter days, and it has started to turn chilly. I have finally had to retire my fleece and get my coats out. As the weather has changed and I am incredibly busy at work and home, I have very little spare time at the moment to create anything. Left to my own devices, I would probably eat cereal for all 3 meals. However, having a diabetic husband means that I need to put my little spare time into ensuring we have wholesome meals, that isn’t fancy, but taste good and are good for you as well. I really love stir fry, and loved the idea of making something similar in the slow cooker and decided on a version of cashew chicken with loads of tender crisp broccoli. I really dislike overcooked vegetables, so I decided to steam the broccoli at the end until tender crisp and then pop in at the end with the cashews. Stirring to coat the broccoli and the cashews with the sauce and cooking another 5-10 minutes on low. I served mine over brown sushi rice, but serve it over whatever you like. It would also be nice with a sprinkle of toasted sesame seeds. I think for the foreseeable future, my posts will be short and sweet while I get through an incredibly busy time at work, getting through my exams, and moving 3000 odd miles away. So please bear with me during a rather stressful transition.