Curried Sweet Potato and Crab Apple Stew

Ingredients: 2 shallots, 1 clove of garlic, 2 coriander stems, 10g turmeric, 10g ginger, 1/2 a sweet potato, 2 carrots, 2 crab apples, generous handful of kale and 1/2 a red chilli.

Larder: 650-750ml stock, 1 tin of butter beans, knob of butter, salt and pepper, glug of oil and 2 dollops of crème fraîche.


  • Chop the shallots, and finely chop the garlic and coriander leaves and stems. Peel and grate or finely chop the turmeric and ginger.
  • In a heavy bottom saucepan, heat a knob of butter and gently sauté the shallots, garlic, turmeric, ginger and coriander stems until translucent.
  • Meanwhile peel and chop the sweet potato into 1-2cm chunks. Wash and chop the carrots and crab apples (no need to deseed them).
  • Add the sweet potato, carrots and crab apple to the saucepan and sauté for a few minutes while you prepare the stock.
  • Add 650ml stock and simmer for about 15-20 minutes until the veggies are soft.
  • Add the butter beans and coriander leaves for the last 5 minutes of cooking. Add more stock if it’s too thick.stew-overhead-with-beans-600px
  • While the stew is cooking, chop the kale and slice half the chilli on the diagonal. In a frying pan, heat another glug of oil and fry the kale and chilli on high heat until just starting to crisp. Season generously with salt.
  • When the stew is ready, serve in bowls with kale and chilli on top and a dollop of crème fraîche.

Red Lentil Stew

This is a simple stew of tomatoes, spinach, lentils and warming herbs served with rice or a baked potato and accompanied by a minty yoghurt. What’s not to love?

Serves 2

Ingredients: handful of cherry tomatoes, 2 cloves of garlic, 1 red chilli, 2-3 shallots, small bunch of oregano, large handful of spinach, 5 basil leaves, small baby cucumber.

From the larder: 150g rice or 2 baking potatoes, 100g red lentils, 1 tin chopped tomatoes, ½ cup yoghurt, oil, salt and pepper (optional: grated cheese).


  • Start cooking the rice or baking potatoes in preheated oven (180 degrees C). If using potatoes, allow up to an hour for them to bake.
  • Place lentils in a saucepan of cold water, bring to the boil and simmer until soft, approx. 10 minutes.
  • Chop the shallots, garlic and chilli (use half or a whole chilli if you like it spicy – it also tastes fine without). Sauté on a low heat until translucent and then add the tin of tomatoes.
  • Chop the oregano leaves and quarter the tomatoes. Add to the sauté pan, season and let simmer for 5-10 minutes.


  • When lentils are soft, drain and add to the tomatoes along with 50ml of water and cook for a further 5-10 minutes.
  • Grate or finely chop the cucumber and mix with yoghurt in a bowl.
  • Chop the spinach and basil leaves and just before serving the lentil stew, stir them in allowing them to wilt.lentils and spinach 600px
  • Serve the lentil stew with rice or baked potatoes and cucumber yoghurt on the side. Add grated cheese as an optional extra.

Ratatouille with Hasselback Potatoes

Ingredients: 200g Potatoes, 1 clove of garlic, 2 shallots, 1 red pepper, 1 courgette, 2 pattypan, 1 san marzano tomato, a few basil stems, a few sprigs of oregano.

Larder: 1 tin of tomatoes, 2 tsp honey, 1 tbsp balsamic vinegar, olive oil, salt and pepper, (optional extra: grilled chicken or sausages and a dollop of yoghurt or grated cheese).



  • Preheat the oven to 200 degrees C. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray for about 25 minutes. Use a wooden spoon to hold the potatoes while you slice them.
  • If using meat, roast or grill in the oven.
  • Heat a glug of oil in a pan. Chop half the shallots and a clove of garlic, sauté for about 5 minutes until soft.
  • Chop the patty pan, pepper and slice the courgette. Add to the pan and sauté for 5 minutes.
  • Chop the tomato and add to the pan along with the tin of tomatoes, chopped oregano balsamic vinegar, sugar, salt and pepper.
  • Stir and leave to simmer for 15 minutes, stirring occasionally. Chop the basil and add half to the ratatouille.
  • When potatoes are golden and crispy, serve with the ratatouille and meat if using. Garnish with any remaining herbs and a dollop of yoghurt or a sprinkling of grated cheese if desired.