Chunky Vegetable Stew

Thisdeliciousandquickvegetablestew islooselybasedontheFrench-inspired ratatouilledish;servedwithrusticbread, thismakestheperfectvegetariandinner orawonderfulsidetoalargermeal.Feel freetoaddanyothervegyoumighthave! PER SERVING

CALS 765 FAT 25g

SERVES 4

500g new potatoes, halved 60ml olive oil

1 red onion, diced

3 cloves garlic, chopped 1 courgette, cut into 2in chunks

1 aubergine, cut into 2in chunks

1 broccoli, cut into florets 6 cherry tomatoes, halved 1tbsp honey

1tsp ground cumin

1tsp smoked paprika 500g passata

100g black olives, ideally kalamata

Pinch chilli flakes, optional 10g fresh parsley, chopped 2 baguettes, to serve

1 Simmer potatoes in salted boiling water for about 10-15 mins until tender, then drain. 2 While the potatoes are cooking, heat a separate pan and fry the onions and garlic gently in olive oil until tender; about 5 mins.

3 Add courgette, aubergine, broccoli, tomatoes, honey and spices (not the chilli flakes), and combine. Pour in the passata and fold everything together before scattering olives over the top and seasoning with salt and pepper. Place the lid on top and simmer, covered, for 5 mins then remove the lid to let the sauce thicken for a couple more minutes. 4 Take off the heat, fold in the potatoes, garnish with parsley and chilli flakes, a drizzle of olive oil and serve with a ripped baguette.

Theo’s Tip: Add chorizo for a meatier take or a tin of cannellini beans for variety.