Now I thought that a vegetable stew had the potential to be a bit boring. So I went out of my way to pack it with flavour. It turned out thoroughly gorgeous. By happy accident it's vegan so could get other meat eaters out of a fix if they're catering for anyone with a meat and dairy and egg free diet. Right knife at the ready! It's always good to play with a sharpening steel with a lot of stuff to chop.
1 onion - sliced
100g mushrooms - thickly sliced
The long end of a medium butternut squash - cubed into largish chunks
1 medium potato - again hearty cubes
2 largish carrots - cubed
Half a head of spring greens - ribboned thickly
3 crushed cloves of garlic
The juice of 1 lemon
A good handful of pearl barley
A tin of butter beans
A tin of chopped tomatoes
Half pint of vegetable stock made from two cubes.
About a teaspoon each of dried oregano and sage
Two teaspoons of smoked paprika
A good sprinkle of the fancy salt from Mallorca that Louis brought home. It contains bits of dried chilli
A generous grinding of pepper
Shove everything in a slow cooker and cook on high for about eight hours. It comes out like this.
I cast veganism aside and served it with piping hot cheese scones made from the recipe in the link - except that the milk was fresh and the cheese wasn't mouldy on this occasion!