Vegetable Stew

Ingredients (for 8 people):
15ml olive oil
125g white onions, diced
10g garlic, chopped
125g courgette, diced
50g celery, diced (1/2 cooked)
375g potato, diced (cooked)
125g swede, diced (cooked)
50g celeriac, diced (1/2 cooked)
25g spinach, roughly chopped
50g red pepper, diced
375g canned chick peas
250g canned chopped tomatoes
250g canned tomato sauce (passata style)
375ml vegetable stock
50ml white wine
15g chopped parsley
10g chopped oregano
5g dried red chilli flakes
5g cinnamon
Pinch salt
Pinch milled black pepper
80g Parmesan cheese (or Pecorino Romano made with vegetable rennet), grated to serve on top

Heat the olive oil in a large pan, sauté the onions and garlic until they soften.
Add all the (non-canned) vegetables and cook for a further five minutes.
Add the remaining ingredients and simmer for 20 minutes.
Add seasoning to taste.
To serve, sprinkle grated Parmesan or Pecorino on the top

Lentil and Mushroom Curry

250g whole brown lentils
1 onion chopped
1 garlic clove crushed
25g butter
2 tbsp curry paste
900ml vegetable stock
100g mushrooms quartered
100g oyster mushrooms quartered
100g chestnut mushrooms quartered
150ml plain yogurt
15 ml curried peach chutney
Salt and pepper

Soak the lentils in cold water for several hours, then drain thoroughly. Fry the onion and garlic in the butter in a large saucepan, stirring for 2 min. Stir in the curry paste and cook for 1 min. Blend in the stock and bring to the boil. Stir in the lentils, cover, reduce heat and simmer gently for 1 ½ hrs . Add all the mushrooms and continue cooking for 30 min until the mushrooms are tender and nearly all the liquid has been absorbed. Stir in the chutney and season to taste.