Vegetable Stew with Saffron, Curry and Parmesan Cream

There are many good things that can be said about sweet potatoes: they’re good-looking, easy to peel and quick to cook. But, most importantly, they’re delicious – especially when partnered with acidic tomatoes and lots of spices. This stew has an unusual ingredient – cheese rind – for an umami flavour.

serves 4

4 garlic cloves

Olive oil or butter, for frying

1 onion, diced

3 firm potatoes

500g sweet potatoes 200g celeriac, peeled and diced

Pinch of saffron

2tsp curry powder

2 x 400g tins cherry tomatoes

Vegetarian Parmesan rind 600ml water 400g tin butter beans 4 slices of multigrain bread

100g chopped herbs, such as flat-leaf parsley, basil leaves or dill

Miso

Salt

Honey

Chilli flakes

For the Parmesan cream

100g mayonnaise 4tbsp finely grated Vegetarian Parmesan

1 Peel the garlic, leave 1 clove whole and finely chop the others. heat a little oil in a pan over a medium-low heat and fry the onion for around 5min, or until soft.

2 in the meantime, peel the potatoes and sweet potatoes and cut them into 1cm cubes.

3 Add the celeriac and chopped garlic to the pan and increase the heat. Fry for a few minutes, stirring continuously.

4 Add the potatoes, spices, tomatoes, cheese rind and water to the pan, cover, and boil for 10min. rinse the beans, add them to the pan, and leave to simmer for another 5-10min, until the potatoes are tender.

5 meanwhile, cut the remaining garlic clove in half and rub the cut edges on the bread. sprinkle the herbs on top. Fry the bread in oil or butter in a frying pan. 6 mix the mayonnaise and Parmesan together. 7 remove the cheese rind from the pot and discard. season the stew with the miso, salt, honey and chilli flakes.

8 serve the stew with the bread and Parmesan cream on the side.