VEGETABLE CASSEROLE

SHOPPING LIST

■ Red onions (3 pack), 67p

■ Carrots (1.5kg), 60p

■ Swede, 48p

■ Parsnips (500g), 47p

■ Baking potatoes (2), 34p (17p each)

■ Quixo vegetable stock cubes (12 x 10g), 36p

■ Sweet Harvest chopped tomatoes with herbs (400g), 35p

■ Sweet Harvest chickpeas (400g), 33p

■ TOTAL: £3.60

INGREDIENTS

1 large or 2 medium red onions; 250g carrots; ½ swede; 300g parsnips; 2 baking potatoes; 2 vegetable stock cubes; 400g chopped tomatoes with herbs; 400g chickpeas

From the store cupboard: 1 heaped teaspoon paprika; 600ml boiling water; Black pepper

METHOD

1. Preheat oven to 200˚C/180˚C fan/gas 6.

2. Peel and chop the swede into medium chunks. Peel the parsnips and cut into same sized slices. Chop the potatoes into similar sized chunks – no need to peel. Trim the carrots and slice in half lengthways – or into quarters if large. Peel, half and thickly slice the red onions.

3. Put the vegetables into a casserole dish.

4. Dissolve the stock cubes in boiling water and pour over the vegetables.

5. Drain the chickpeas and add to the casserole, add the tomatoes too. Season with the paprika and black pepper.

6. Cook for 70 mins. Serve in bowls.