12 Days of Christmas Recipes: Day 5

A great store-cupboard recipe and winter warmer. Not very festive but a good way to use up vegetables!

Storecupboard Stew

Serves 4. Prep time: 10 mins. Cooking time: 30 mins

Ingredients

1 tbsp olive oil

1 medium onion, diced

1 leek, sliced

120g green beans, cut in half, fresh or frozen

120g brussel sprouts, halved

300g sweetcorn, tinned or frozen

1 450g tin chopped tomatoes

2 400g tins of beans: I use 1 tin of haricot and 1 tin of flagelot, but you could use 2 the same

2 garlic cloves, crushed

240ml vegetable stock

Herbs to taste – I vary this but often use za’atar and sumac

Black pepper to taste

Method

1: Warm the oil in a large pot or frying pan with a lid. Once hot add the onion, leek and green beans and fry for 5 minutes, or until the onion is translucent

2: Stir in the garlic, corn, sprouts and tomatoes and fry for another 3 minutes.

3: Add the beans including their liquid, vegetable stock, herbs, and black pepper. Simmer covered over a medium-low heat for 20-30 minutes, stirring occasionally. Taste and season.

4: Serve sprinkled with fresh parsley and lots of crusty bread

Variations

You can add different vegetables, such as courgettes or peas or anything that needs using up. Vary the vegetables according to the season too. Try using herbs (dried or fresh) such as basil and parsley for a different flavour.

Enjoy

Let me know if you are enjoying the recipes.

Ali x