Vegetable stew with saffron, curry and parmesan cream

30 MINUTES | SERVES 4 | EASY

This stew contains an unusual optional ingredient – parmesan rind – which provides an umami flavour. The miso also provides umami but is also optional.

garlic 4 cloves

onion 1, diced olive oil or butter for frying

celeriac 200g, peeled and diced

potatoes 3 peeled and cut into 1cm dice sweet potato 500g, peeled and cut into 1cm dice saffron a pinch medium or mild curry powder 2 tsp cherry tomatoes 2 ◊ 400g tins parmesan rind (optional)

butter beans 400g tin, rinsed and drained multigrain bread 4 slices mixed herbs such as flat-leaf parsley, basil or dill a handful, chopped

miso 1 tbsp (optional)

runny honey 1 tsp (optional) dried chilli flakes a pinch PARMESAN CREAM

mayonnaise 100g parmesan finely grated to make 4 tbsp

• Peel the garlic, save one clove, and finely chop the remainder. Fry the onion in oil or butter in a pan over a low-medium heat for 5 minutes or until soft. Add the celeriac and chopped garlic, and raise the heat. Fry for a few minutes while stirring.

• Add the potatoes, spices, tomatoes, cheese rind (if using) and 600ml of water, and bubble with a lid on for 10-15 minutes. Add the beans and simmer for 10-15 minutes or until the potatoes are tender.

• Meanwhile, cut the remaining garlic clove in half and rub the cut edges on the bread slices. Sprinkle the herbs on top and fry the bread in oil or butter in a frying pan, until golden

• Combine the mayonnaise and parmesan in a bowl to make the parmesan cream.

• Remove the cheese rind from the stew and season with miso, honey, chilli flakes and some seasoning. Serve the stew with the fried bread and parmesan cream.

PER SERVING 674 KCALS | FAT 26.7G SATURATES 4.9G | CARBS 78.8G | SUGARS 21.3G FIBRE 17.6G | PROTEIN 21G | SALT 0.9G