- 1 tbsp oil
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 leek, chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tbsp tomato purée
- 400g can chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200g can butter bean, drained
- 400g can flageolet bean, rinsed and drained
- 200ml dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 250ml vegetable stock
- few sprigs thyme, leaves only
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- cheddar & parsley mash (see tip below)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Make it non-veggie
Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
Cheddar & parsley mashPeel 850g potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. Drain, return to the pan and mash with a splash of milk, 25g butter, 75g extra-mature grated cheddar and a handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.