BEAN & VEG STEW

TAKES 1 HR 45 MINS, PLUS OVERNIGHT SOAKING SERVES 6

1tbsp oil 2 onions, chopped 4 garlic cloves, crushed 1 red chilli, finely chopped 2-3 star anise 1 cinnamon stick 250g dried cannellini beans, soaked overnight 500ml vegetable stock 5 sprigs of thyme

150g dried apricots, roughly chopped 150g potatoes, peeled and cut into chunks 450g sweet potatoes, peeled and cut into chunks

450g butternut squash, peeled, cut into chunks 1½tsp rose harissa paste

Large handful of parsley, chopped

1 Heat the oil in a large casserole. Cook the onions for 5 mins. Add the garlic, chilli, star anise and cinnamon, and cook for another min.

2 Drain and rinse the beans, then add along with the stock, thyme and apricots. Bring to the boil, then simmer, cover and cook for 1 hr 15 mins.

3 Next add the veg with more water if needed. Bring back to the boil and simmer for 20 mins. Season, and stir through the harissa and parsley to serve.

MAKING IN ADVANCE WILL ENHANCEALLTHEFLAVOURS