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

Italian Pepper Salad

2 red peppers sliced
2 green peppers sliced
1 red onion cut into small wedges
12 green olives
50g Mozzarella cheese grated
15ml olive oil
10ml red wine vinegar
Salt and freshly ground black pepper
½ tsp marjoram

Mix together the peppers, onion and olives and place in four small bowls. Sprinkle the cheese over. Whisk together the oil vinegar, some salt and pepper and the marjoram and drizzle over.