Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Somerset stew with cheddar & parsley mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oil
- 1 onionfinely chopped
- 1 garlic clovefinely chopped
- 1 large carrotfinely chopped
- 1 leekchopped
- 1 tbsp tomato purée
- 400g can chopped tomato
- 200g can butter beandrained
- 400g can flageolet beanrinsed and drained
- 200ml dry cideror additional stock
- 250ml vegetable stock
- few sprigs thymeleaves only
- cheddar & parsleymash (see tip below)
Make it non-veggie
- 2 sausages
- 1 tsp olive oilper portion
Nutrition: per serving (without mash)
- kcal169
- fat4g
- saturates0g
- carbs24g
- sugars10g
- fibre7g
- protein9g
- salt0.99glow
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.
