HUGH FEARNLEY-WHITTINGSTALL’S POTATO AND CHARD STEW

serves 4

● 2tbsp olive oil

● 1tsp cumin seeds

● 1 large onion, quartered and thinly sliced

● 2 garlic cloves, finely grated or crushed

● 1 large red pepper, deseeded and sliced

● 200g chard, cut stalks and leaves into thick slices

● 500g new potatoes, scrubbed and cut into bite-size chunks

● 2 x 400g tins chopped tomatoes ● Pinch saffron strands 1/2tsp

● smoked paprika

● 1tsp sugar

● Juice of 1/2 small lemon, To taste:

● 30g toasted, flaked almonds ● Handful coriander leaves

● Extra-virgin olive oil, to drizzle

STEP 1 Place a large casserole dish over a medium heat and add the oil. When it’s hot, add the cumin seeds. Let them sizzle for 1-2 mins. Add the onion and a pinch of salt, then lower the heat. Let the onion sweat for about 10 mins. STEP 2 When the onion is soft, stir in the garlic, red pepper, chard stalks and potatoes. Replace the lid and cook gently for about 20 mins, until the pepper is softened. STEP 3 Add the tomatoes, then stir in the saffron, paprika, sugar, salt and pepper. Simmer gently for 15 mins. STEP 4 Add the chard leaves and cook for 5 mins, or until they have wilted. Take off the heat. Add lemon juice, then scatter over almonds and coriander and drizzle with oil.

● TV chef Hugh says, “I really like the earthy, pungent tang of saffron in the dish, but the stew is still delicious without it.”