This is a hearty vegetarian stew with a tasty Mediterranean twist that will keep out the cold on those dreary winter days.
- 4 medium potatoes (peeled and cut into chunks)
- 3 tbsp rapeseed oil
- 12 small shallots, peeled
- 1 tsp paprika
- 3 cloves garlic
- 2 tins chopped tomatoes
- 850ml vegetable stock
- 1 bay leaf
- 2 tbsp oregano
- 2 tbsp chopped parsley
- 1 handful fresh basil
- 300g tin of Cannellini beans, drained
- 200g Feta cheese, cut into cubes
- 12 pitted black olives
- Sea salt and black pepper
1Preheat the oven to 180°C, 350°F, Gas 4.
2Heat the oil in a casserole dish and fry the shallots until slightly golden, add the potatoes and paprika and fry over a gentle heat for approximately 2 minutes, stirring all the time to avoid sticking.
3Add the garlic, tomatoes, vegetable stock, bay leaf, oregano, parsley and fresh basil, Cannellini beans, season with sea salt and black pepper.
4Cover and bake for 50 minutes.
5Remove from the oven and stir gently. If the mixture is too thick, add more stock to achieve the desired consistency.
6Add the Feta cheese and black olives and cook for a further 5 minutes.
7Serve with crusty bread.