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Tomatoes

Whether you grow your own, pilfer them from next door or simply buy them in the shops – UK tomatoes are at their very best this month, they are also at their most abundant so you should be able to grab a bargain – but whatever are you to do with them?

“The gentle warmth the ESSE range cookers emanate into the kitchen is a comfort as the days shorten rapidly up here in north east Scotland, and as the light withers the temperature variation extremes prompt a final pulse of effort in the garden and polytunnel, plums hang heavy on the tree and the apples won’t be very far behind.”

ESSE slow roasted tomatoes, cream cheese and herby breadcrumbs

This warming and intensely indulgent dish suits the time of year perfectly, basically we have three things to do. Fling a few super ripe toms into a pan with some olive oil, sling them into the ESSE top oven on 160 after a brief encounter with the stove top to get things going, and finally, after an hour or so, a little faffing with cheese and herby crumbs and a brief return to the firey furnace will result in a lunch not-to-be-missed. You might even wish to spice things up with a little chilli, but I have to say on this occasion I wont be, preferring to let the tomatoes power the play list of flavours, rather than relegate them to a secondary position of sweetness and softly melting texture.

Ingredients

  • A medium sized oven proof frying pan
  • A little fresh marjoram or thyme, or both
  • 2 large cloves of garlic
  • Salt and pepper
  • 50g full fat cream cheese
  • A handful of breadcrumbs and a sprig of parsley
  • 500g ripe tomatoes, ideally larger ones – I’m showing off and using my homegrown “Marmande” and “Green Zebra” but any really good and properly ripe tomatoes will work really well
  • 75 ml good extra virgin olive oil

Method

  1. To start, ensure you nudge the ESSE controller for the top oven up to 160, with the steam vent open and the stove top onto about 50%
  2. Rinse and de-stem your tomatoes, slice them horizontally so you expose maximum surface area on the cut side, if your tomatoes are oddly shaped you will just have to work it out as best you can.
  3. Place the pan on the stove top, to start getting it warmed up, and arrange your tomatoes into the pan, give them a slosh of olive oil. Finely slice 1 clove of garlic and place a sliver on top of each cut surface of tomatoes, these will be facing up so the majority of the juice stays inside the tomatoes, it’s not the end of the world though if a few go topsy turvy.
  4. Scatter over some sea salt flakes, some freshly ground pepper and either some thyme or fresh marjoram or at a pinch a little “mixed dried herb” from the larder – but don’t overdo it, we want to add backing vocals to the tomatoes not drown them out.
  5. Fling the whole show in the oven and – let’s get some herby breadcrumbs prepped whilst they do their thing. Place 1 roughly chopped clove of garlic in the food processor with some roughly chopped parsley, a little salt and pepper and a touch of olive oil. Add the breadcrumbs too and pulse the machine until the crumbs look a little green and everything is well mixed. Tip these out onto a baking sheet and pop then in the oven too, but just for 5 or ten minutes to toast them up a little.
  6. Fast forward to the end of the hour, carefully remove the tomato pan from the oven – things should be looking relaxed bordering on collapsed and smelling reasonably epic by this point. If they are swimming in juice, carefully drain some off and set it aside to add to your next soup, sauce or dressing, of just eat it like a broth whilst you wait for the next bit to happen.
  7. Place a little cream cheese onto the tomatoes with a teaspoon and then scatter over all the herby crumbs, and return the pan to the oven for another 10 minutes whilst you make sure the phone is on do not disturb, the door is closed and no one is about to interrupt your lunch.
  8. Plonk the pan on the table with a spoon, and dive on into a serious seasonal treat, remembering to return your ESSE cooker to its slumber mode, or set it to the correct level for whatever you plan to do next.

Tim Maddams is a chef, food writer and cookery teacher who produces seasonal recipes for ESSE at his home in Inverness using ingredients grown in his kitchen garden. ESSE first met Tim over ten years ago when he regularly co-featured in the hit TV series River Cottage. During his time as head chef at River Cottage Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the area of responsibly-sourced food.

Tim’s aim is to show off the “tremendous versatility” of the ESSE 600 X electric range cooker. The new 600 X has ESSE’s classic heat storage construction, patented ovens, beautiful colour finishes and the reassuring ‘solidity’ with modern, electric controllability and responsiveness.

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This is a refreshing, colourful and nutritious salad.  This serves 4 people as it will keep in the fridge for the next day.

Ingredients

  • 2 heads of red chicory
  • 1 small bunch of fresh beetroot
  • 4 sticks of forced Yorkshire rhubarb, trimmed and cut into chunks
  • 1 tablespoon honey
  • 3 spring onions, finely chopped

For the dressing:

  • 1 teaspoon Dijon mustard
  • 1 dessertspoon cider vinegar
  • 3 tablespoon olive oil
  • Sea salt and freshly ground black pepper

Method

  1. To cook the beetroot, wash but don’t peel them. Place them on an oven tray and cover with kitchen foil. Roast in the oven 180C (ESSE dial guide centre of HOT) for about 1 1/2 hours, depending on their size or leave them in the ESSE on slumber mode for longer.
  2. Cool them and then rub the skin off with your hands (wear gloves!).
  3. Put the the chunks of rhubarb onto a roasting tray, drizzle with honey and roast for 5 – 9 minutes until just tender. Reserve the honey and rhubarb juice for the dressing.
  4. To make the dressing, place all the ingredients, except the oil, into a bowl. Whisk them together until mixed then pour the oil in and whisk continuously until a thick dressing.
  5. Add the honey/rhubarb juices and add the finely chopped spring onions. Taste the dressing for seasoning.
  6. To assemble the salad: Trim away the chicory stalk ends then separate the leaves and arrange on a large platter.
  7. Then cut the cooked & peeled beetroot and arrange on top of the chicory, followed by the cooked rhubarb chunks.
  8. Pour over the dressing, enough to your liking and serve.

This winter salad can be served with a Caramalised red onion and cheese heart quiche.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

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This recipe is a nutritious and delicious supper dish and you can make it as spicy as you like! Serve with sides of soured cream and homemade guacamole for a complete Mexican style meal!

Serves 4.

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • A tablespoon of olive oil
  • A pinch of sea salt

For the filling:

  • 3 shallots or 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 1/2 teaspoon cumin seeds, toasted and ground
  • 2 heaped teaspoons of tomato pure
  • 2 tablespoon water
  • A pinch of chilli powder (optional)
  • 450g cooked red or black beans
  • 100g grated hard cheese
  • A little olive oil
  • Sea salt and freshly ground black pepper

Method

Make the pancakes in the usual way.

  1. To make the filling, heat the oil in a frying pan and add the shallots or onions until they begin to colour and soften.
  2. Then add the spices, garlic, tomato puree and water and cook for a further few minutes.
  3. Then add the beans, crushing some of them with the back of a wooden spoon to mush up bit. Taste for seasoning.
  4. Fill your pancakes by spooning a tablespoon of filling on each pancake and then rolling up.
  5. Put them seam down in a greased shallow ovenproof dish and fill the other pancakes to fill the dish.
  6. Sprinkle the cheese over the pancakes and cook in the oven 190C (ESSE dial guide top end of HOT) for about 20 minutes or use the ESSE grill to brown the cheese on top if you wish.

This dish can be prepared in advance and cooked just before you want to eat it.

Recipe prepared using the ESSE Ironheart wood-fired cooking stove, pancakes cooked direct to the right hand side of the cast hand hotplate and then baked in the oven which is heated by the fire. Courtesy of Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

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For me this is one of huge benefits of owning an ESSE cooker, using the hotplate to cook pancakes, tortillas and flat breads direct on the hotplate.  Its worth getting the cooker just for pancakes!! No need to own any non-stick frying pan as you have your own built in pancake pan! You will make about 8-10 pancakes. Pancakes are quick and easy to make “1-2-3 “ (100g flour, 2 eggs, 300ml milk). The batter improves in texture and flavour if you leave it to rest for  30 minutes or over night in the fridge before making the pancakes. This gives the flour a chance to absorb the liquid and for the gluten to relax. This recipe makes crepe style pancakes as I love them thin.  The consistency of the batter determines the thickness of the pancake. The thinner the batter the thinner the pancake.  Have a flippin’ time!

Ingredients

  • 100g plain flour
  • 2 eggs
  • 300ml milk
  • A knob of butter, melted
  • A tablespoon of poppy seeds
  • A pinch of sea salt

For the filling:

  • 150g lemon curd
  • 200g cream cheese

Method

  1. Put the flour, a pinch of salt and poppy seeds in a bowl.
  2. Make a well in the centre and whisk in the eggs, then slowly whisk in the milk, drawing the flour into the liquid to make a smooth batter.
  3. Whisk in the melted butter.
  4. Ideally, let the batter to rest for half an hour.
  5. Meanwhile, make the filling by beating the lemon curd into the cream cheese.  Taste, you can always add some fresh lemon juice for extra sharpness.

To cook the pancakes, heat the hotplate to 200C (dial on 12 o’clock) and wipe the hotplate with a greased kitchen paper.  Then using a ladle pour a little batter directly on the hotplate, swirl it around with the back of the spoon to make it thin.

Allow the pancake to brown on its underside, this will take about 60 seconds and then flip, using a palette knife, and cook until golden on the other side. As the pancakes are cooked, stack and repeat with the remaining batter.  Then when you are ready to serve them, cover half of each pancake with the curd filling and fold in half.  These can be made in advance and reheated in the ESSE.

Recipe prepared using the right hand side of the cast iron hotplate on the ESSE Ironheart wood-fired cooking stove by Philippa Vine at Bluebell Farmhouse Kitchen, East Sussex.

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a amazing seasonal courgette pasta recipe.

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A tasty, healthy and simple winter salad with the added bonus of one of my favourite winter store cupboard ingredients of pickled walnuts.  Try adding some to a beef stew to give it an extra savoury flavour.

Ingredients

  • 60g walnuts
  • 3 apples, skin left on, cored & cut into small chunks
  • 4 sticks of celery, chopped into small chunks, include the leaves too
  • A small handful of fresh parsley, chopped
  • 3 pickled walnuts, finely chopped

For the vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 4 tablespoons of olive oil
  • 2 tablespoons apple cider vinegar
  • Sea salt and freshly ground black pepper

Method

  1. Toast the walnuts in the ESSE until lightly golden and aromatic.  Leave to cool.
  2. In a bowl, mix the apples, celery, parsley, pickled walnuts and the toasted walnuts roughly chopped.  Give it a good stir.
  3. Make the vinaigrette by placing all the ingredients together in a small bowl and whisk to emulsify then add enough of the vinaigrette to coat the salad.  Leave any leftover salad dressing in a jam jar for another salad.

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

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The holy trinity of Creole and Cajun cooking is bell pepper, onions and celery.  Add to these spicy chorizo sausage and rice and you have a wonderfully name jambalaya.  The beauty of jambalaya is that it’s great at using up leftovers and it’s also a one pot meal, with vegetables mixed in with meat and rice.

Serves 4.

Ingredients

  • 450g leftover chicken or turkey
  • 75g chorizo or smoked sausage, thinly sliced
  • 175g long-grain basmati rice
  • 400ml stock, include leftover gravy
  • 2 onions, finely chopped
  • 3 sticks of celery, chopped
  • 2 green peppers, dice
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1tablespoon olive oil
  • 2 teaspoons smoked sweet paprika
  • sea salt and freshly ground black pepper

Method

  1. Heat a large frying pan or casserole over a medium heat. Add a tablespoon of oil and gently cook the onions and celery until softened.
  2. Then add the peppers and cook for a further couple of minutes, giving the vegetables a good stir.
  3. Then stir in the leftover chunks of chicken and rice. Add the remaining ingredients, give it a good stir and bring to the boil.
  4. Cover with a lid. Reduce the heat and simmer gently until the rice is cooked through, for about 25 minutes.
  5. Taste for seasoning and if you like it spicy then add some more spice or hand the hot sauce around the table!

Winter comfort recipes prepared by Philippa Vine using the Ironheart wood-fired cooking stove at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a simple and succulent Cauliflower recipe.

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ESSE has been a proud manufacturer of heating and cooking appliances since 1854. We work to embrace innovation and technology in all of our appliances.

Scotts Arms Stoves invited guests to attend a wonderful evening with River Cottage and Green Sauce chef Tim Maddams.

This video shows Tim demonstrating the ESSE EL 13Amp Range Cooker and a simple and succulent Pigeon recipe.

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A quick and easy nourishing lunch or super when you have no idea what to cook.

Method

  1. Take a soft tortilla wrap and cover with your favourite grated cheese.
  2. In a bowl mix a can of drained cooked tuna in brine with freshly chopped cucumber, red onion, red pepper, celery and seasoning… maybe add some smoked paprika and mayonnaise.
  3. Pile it in the centre of the tortilla and wrap it up like a parcel, closing the ends and rolling it.
  4. In a frying pan, add just a little olive oil and with the ESSE large induction hob plate on 5/6 fry, turning frequently for about 8 minutes until golden. Cut the wrap in half and enjoy! (I put some smoked paprika on the outside too!).

This recipe was created and prepared using an ESSE Electric Range Cooker  by Georgina Revill of Vivaldi Catering. Georgie runs a bespoke cookery school called The Cook Shack on the Isle of Man.

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The wonderfully fragant smell of onions and spices cooking at the beginning of this recipe will entice Bonfire Night revellers into the kitchen. It’s a good basic recipe using quick or easy-cook basmati rice. For meat eaters I often add cooked chicken and chorizo and for vegetarians crumbled feta, grilled halloumi cheese or extra roasted vegetables.

Serves 6

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, peeled and sliced
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tsp black onion seeds
  • 400g quick or easy-cook basmati rice
  • 400g diced pumpkin
  • 800ml hot vegetable stock
  • salt and freshly ground black pepper
  • 125g thick Greek yogurt
  • 100g radishes, sliced
  • 100g roasted almonds, crushed
  • small bunch fresh mint and coriander, coarsely chopped
  • 1 chilli, seeded and finely sliced

Method

  1. Heat the oil and butter in a large, heavy-based pan (with tight-fitting lid). Add the onion, garlic, cumin, fennel and black onion seeds and cook for 3 minutes.
  2. Add the rice and cook for 2 minutes. Add the pumpkin and stock. Bring to the boil, reduce the heat to a simmer, add salt and pepper to taste, cover and cook, without stirring, for 10 minutes, or until all the stock has been absorbed. (if you’re using regular rice then this may take up to 20-25 minutes cooking time). At this point add any meat or vegetarian extras, remove from the heat, re-cover and leave to stand for 5 minutes to finish cooking.
  3. Remove the lid and give the pilaf a gentle stir. Top with the yogurt, scatter with the radishes and almonds then sprinkle with the mint, coriander and chilli to serve.

Tip

Younger members of the family may not appreciate the fiery taste or heat of the chillies added at the end of this recipe. Serve them first, then add the chillies for more mature tastes to keep everyone happy.

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This simple but deep flavoured salad works well with larger white potatoes as well.

Serves

Six People

Ingredients

  • 1 kg new potatoes well scrubbed
  • 350 good organic streaky bacon or pancetta
  • 2 large onions peeled and thinly sliced from tip to root
  • 2 cloves of garlic peeled and slivered
  • 1 massive handful of fresh coarsely chopped flat leaf parsley leaves
  • Salt and pepper
  • 1 Tbls of olive oil

Method

Par boil the potatoes until just tender but not completely.

Heat a very large frying pan over the hot plate. Add the olive oil followed by the bacon fry until just starting to colour (2 mins max) add the onions and turn down the heat or move to the lower plate.

Sauté for 5 – 6 mins throw in the potatoes and cook for 10 – 20 more minutes.

Season well to taste.

Throw in the parsley, toss well and bring to the table.

Eat with bread, a little olive oil and some fresh tomatoes.

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Serves

Four people

Ingredients

  • 50g butter
  • 50g plain flour
  • Whole milk
  • 1 kilo mussels
  • 2 Tbls of white wine
  • 2 Tbls water
  • 300 fresh chard washed and courser stalks removed
  • 4 shallots sliced
  • 1 fat clove of garlic finely chopped
  • Fresh white bread crumbs
  • Half a lemon
  • Grated parmesan (optional)
  • Olive oil

Method

Set a medium sized pan over the hotter of the plates; (make sure it has a lid that fits it snugly). Add the wine, water and bring to the simmer. Throw in the scrubbed mussels. Toss them around the pan and replace the lid. They should open within a minute.

When the mussels are just opening remove them from the pan and set aside until they are cool enough for you to pick the meat from the shell.

Set a medium sized pan over the hotter plate. Add a splash of olive oil followed by the sliced garlic and sauté, just as it’s starting to colour throw in the washed chard and wilt it with the garlic for 2- 3 mins.

To make the Béchamel – melt the butter in a medium sized pan.

When it’s foaming add the flour and stir well. Combine the cooking liquor from the mussels with enough milk to give you 500 ml of liquid. Warm this in a pan and pour over the roux mixing all the time until it is smooth and creamy. Cook the béchamel for 4- 5 mins before removing from the heat.

Fry the shallots in a little olive oil over a medium heat until soft and golden.

Fold the shallots, picked mussels and cooked roughly chopped chard in to the béchamel.

Season with freshly ground black pepper and a squeeze of lemon juice.

Divide the mixture between 4 shallow oven proof dishes. Top with bread crumbs and cheese if you like and trickle over a little olive oil. Bake in the middle of the top oven reading middle of very hot, for 10 – 12 mins or until golden and bubbling.

Serve with crusty bread and butter.

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I cook all my pizzas on the floor of my ESSE’s hot oven. You get that great crisp crust that is so typical of good stone baked pizza. The key is to get the oven really, really hot.

I rate beetroot. Its fantastic colour and taste make it one of our most unique root vegetables. It has a rich, earthy depth of flavour and is silky smooth to eat.

Boiling beetroot is good, but I think roasting it is better. You can roast them skin on, this keeps in all the flavour. Garlic, thyme and olive oil are a must. This combination works well as a warm salad with some boiled eggs or sirloin steak but also makes a fitting winter pizza topping.

Serves

Six People

Ingredients

  • Makes six small pizzas, at least
  • For the dough:
  • 250g strong white bread flour
  • 250g plain flour
  • 5g powdered dried yeast
  • 10g salt
  • 350ml warm water
  • About a tablespoon of olive oil
  • A handful of coarse flour (rye, semolina or polenta) for dusting
  • The topping ingredients are listed in the method

Method

Make the dough:

To knead by hand, mix the flour, yeast, salt and water in a bowl to form a sticky dough. Add the oil, mix it in, then turn the dough out onto a clean work surface. Knead until smooth and silky.

To use a food mixer, add the flour, yeast, salt and water to the mixer, fitted with the dough hook, and mix on low speed. Add the oil, then leave to knead for about ten minutes, until smooth and silky.

Shape into a round, then leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.

For the topping:

Wash and de-stalk a good bunch of young kale. Chop it roughly. Throw it into a pan set over a high heat with a few slugs of olive oil, 2 peeled, sliced garlic cloves and 2 dried chilli’s de-seeded and chopped.

Sweat the kale down; keep it moving around the pan, the kale has to be well wilted and all the water to have evaporated. Season the kale with salt and pepper and set aside.

Take 5 or 6 smallish beetroot and give them a really good scrub under a tap. Throw into a roasting tin with a few tablespoons of olive oil, 3 or 4 smashed garlic cloves and a generous scattering of thyme and rosemary leaves.

Season well with salt and pepper, then roast in a hot oven for 30 – 40 minutes until soft and crispy round the edges.

Divide the dough into 6 balls. Roll out each on a well floured work surface as thin as is practical 2- 3 mm max.

Scatter the roast beetroot over your pizza base, tear over some decent mozzarella and 6 or so anchovy fillets. Tear the wilted chard over the pizza. Season with salt, pepper, a glug of olive oil and a few more thyme leaves.

Lastly spoon over any roasting juices left over from cooking beetroot. I use a large base form a tart tin as a peel for putting my pizzas in the oven. You really have to make sure that your peel and your surface is well floured. Semolina or polenta flour is great for this as it is courser Lift the pizza up with your dusted peel.

Carefully slide each pizza onto the floor of your very hot oven (up to max). It’s best to do 1 at a time. It wont take long to cook – 3- 4 mins and there done.

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This simple but stylish salad starter is bursting with freshness and flavour and just the thing to start a Valentine’s Day meal. I think it is delicious with a little crusty ciabatta bread to soak up the juices.

Serves 2

Ingredients

  • 100g Tenderstem broccoli
  • 2 medium peaches, stoned and quartered
  • 1 ½ tsp olive oil
  • Salt and freshly ground black pepper
  • 50g baby spinach leaves
  • 75g goat’s cheese log (I used Kidderton Ash), cut into thin slices
  • Few fresh basil leaves, torn into pieces

Dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

Method

  1. Preheat a griddle pan until smoking hot…this may take up to10 minutes.
  2. In a medium bowl, toss the Tenderstem broccoli and peach quarters in the olive oil with salt and pepper to taste.
  3. Add the peach and broccoli mixture to the griddle and cook for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
  4. Arrange the spinach leaves on a serving plate and top with the cooked peach and broccoli mixture. Add the goat’s cheese and sprinkle with the basil leaves.
  5. Beat the extra virgin olive oil with the balsamic vinegar and salt and pepper to taste to make a dressing. Drizzle over the salad and serve at once.

Tip

When available replace the peaches in this salad with 2 fresh, ripe nectarines or 4-6 fresh, ripe apricots… they are equally as delicious.

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This lovely Chilean bean, corn and squash stew proved one of the most popular recipes in River Cottage Veg Everyday. I’ve enjoyed playing with the dish since then, adding creamy beans, fresh tomatoes and basil (included in some Chilean versions), along with not-so traditional celery, which adds a savoury note. I also ring the changes with courgettes in place of the squash. You can use whichever you prefer, or go half and half. It’s an easy dish… and very more-ish.

Serves 6

Ingredients

  • About 500g small–medium courgettes or peeled, deseeded squash, such as butternut, Crown Prince or onion squash
  • 2 tbsp vegetable or olive oil
  • 1 medium onion, sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, chopped
  • 2 tsp sweet smoked paprika
  • A handful of oregano leaves, roughly chopped (or you can use thyme)
  • 1 litre vegetable stock
  • 1 bay leaf
  • 200g green beans, trimmed and cut into 2cm pieces
  • 400g tin beans, such as kidney, borlotti or butter beans, drained and rinsed
  • About 200g sweetcorn kernels (you should get this from 2 medium cobs, but frozen is also fine)
  • 300g tomatoes, roughly chopped
  • 6–8 basil leaves, torn
  • Sea salt and black pepper
  • Dried chilli flakes, to finish (optional)

Method

  1. If using courgettes, cut them into 1cm slices (first quartering them lengthways if they are very large). If you’re using squash, cut it into 2cm chunks.
  2. Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onion, celery and garlic and sauté gently for 10–12 minutes. Add the paprika and chopped oregano (or thyme). Cook, stirring, for another minute.
  3. Add the squash and/or courgettes, vegetable stock and bay leaf and bring to a simmer. Cook for 10–15 minutes until all the veg are almost tender.
  4. Add the green beans, tinned beans, sweetcorn and tomatoes and simmer for 5 minutes or until all the veg are tender. Stir in the basil and season to taste with salt and pepper.
  5. Serve the stew in warmed bowls, adding a pinch of chilli flakes for those who like a bit of heat.

A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.

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