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Ingredients

Make it non-veggie

Method

  • STEP 1

    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 (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

  • STEP 2

    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.

RECIPE TIPS

CHEDDAR & PARSLEY MASH
Peel 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.

Mash per serving (serves 4):

  • Kcal: 276
  • Fat: 12g
  • Saturates: 7g
  • Carbs: 32g
  • Sugars: 2g
  • Fibre: 3g
  • Protein: 8g
  • Salt: 0.46g

Recipe from Good Food magazine, February 2011

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