‘BOTTOM OF THE FRIDGE’ VEGETABLE STEW

SERVES 4

Every week I make a simple stew to use up the vegetables that are left over in my fridge. I then split this stew into several portions and serve some with butter beans or chickpeas, some with pasta, some with quinoa, and blend some to freeze for soups or sauces another time. You really can adapt this basic recipe to use up what vegetables you have. It can be made in either a slow cooker or a heavy-based, lidded casserole pan.

— 2 tbsp olive oil

— ½ an onion, peeled and sliced — 2 cloves of garlic, peeled and thinly sliced

— 3 celery stalks, cut into small slices

— 3 sprigs of fresh thyme

— 1 bay leaf

— 125ml white wine

— 1 aubergine, diced

— 200g mushrooms, sliced

— 1 fennel bulb, thinly sliced — 250ml chicken or vegetable stock

— 250ml passata

— 6 cherry tomatoes, halved — 1 tsp red-wine vinegar

— 2 tbsp extra-virgin olive oil — fresh marjoram (optional)

Heat the olive oil in a large, non-stick frying pan over a medium heat. Add the onion slices and a teaspoon of salt and fry for five minutes, stirring regularly. Then add the garlic and keep frying until soft. Add the celery, thyme and bay leaf and fry for another minute. Then add the white wine and cook until it has all evaporated.

Transfer to a slow cooker, and add the aubergine, mushrooms and fennel. Pour over the stock and passata, then cover and cook on high for three hours.

Alternatively, cook in a heavy-bottomed pan on the stove top, covered, for 50 minutes on a slow simmer. Stir occasionally to help stop the bottom catching.

Before serving, add the cherry tomatoes, red-wine vinegar, extra-virgin olive oil, some freshly ground black pepper and a sprinkling of fresh marjoram (if using). This really freshens the flavour.

Simple ways to feel better in isolation

breakfast reduces hunger and the desire to snack. Eggs, natural yogurt, nut butters, chicken or fish, and hummus are all good options. And make the most of being at home. I know people who never have time for a proper breakfast because they’re rushing out to catch trains, whereas now you don’t have to do that. already have. Limitation sparks creativity – some of my best recipes have been happy accidents. Contact local food-delivery services – not just supermarkets – and butchers, independent shops and restaurants. If you have children, engage them in the cooking. Sowing seeds or growing fresh herbs is incredibly therapeutic and you can use

them in cooking.

Don’t miss magnesium This is an essential dietary mineral that supports sleep, and sleep is one of the most important things you can do to maintain your health and support your immune system. So alongside sensible sleep hygiene, like going to bed and waking up at the same time, reducing screen time, moderate alcohol intake and exercise earlier in the day, ensure you’re getting enough magnesium. Good food sources include dark-green leafy vegetables, nuts, especially almonds, seeds, nut butters, fish, meat and dairy products.