In a slow cooker, add the tomato puree, boiling water, spices and seasonings. Mix well to dissolve the puree. Put the lid on.

Carefully remove the tops of the peppers and de-seed. You can keep the tops, to put back on, or eat them later. If using tomatoes, do the same - save the tomato seeds & juice and add to the pan (or save for another dish). For courgettes and aubergines, cut in half and carefully scoop out the insides (use the insides to fry or add to soup). Keep around 5mm of vegetable around the sides, and a bit more at the base. If needed, trim the vegetable ends to make them stand up level.

Rinse the lentils well, add the barley, rinse again. Tip into a bowl.

Add the nutritional yeast, chopped onion & diced garlic to the lentil & barley mix. Combine all the ingredients.

Carefully spoon the mix into the vegetables - to between half and 3/4 full. Peppers (lids off and deseeded) and the aubergines (cut in half and scooped out).

Place your filled vegetables into the hot tomato liquid, ensure they are all standing up securely. Spoon a bit of the liquid over each vegetable, then put the lid on and allow to cook. I had the heat on high for about 4 hours and that worked well to produce perfectly cooked dolma. Each slow cooker model will vary and likely you know to put it on low if you're out all day.

When cooked, carefully remove each dolma from the liquid. You can use the remaining liquid for another dish (it's great as a stock for soups or bolognese).

Serve & Enjoy!