Winter Vegetable & Cider Stew


Six days to payday, several late nights due to overtime at work to factor in, and I’m considering the contents of my pantry with a “well I could make a vegetable bake but that would leave no bread for breakfast and I could re-make that swede risotto from the other day but that would mean most of my protein comes only from nuts and cheese for the rest of the week as I’m using that cheap Tesco’s nut-roast as a basis for my Tupperware lunches for the next three days but I’ve opened that pack of feta cheese so I should find a way to use that up before it starts tapping on the inside of the fridge and singing Sam Smith’s “Stay With Me” in tinny-yet-crumbly voice also I have that stew pack of winter root veg that I need to do something with as well……..”

Welcome to First World Problems!  And The Inside of My Head.  Aren’t you glad you’re just visiting?

Google, and a dusty can of Strongbow cider from the back of the drinks cabinet, To The Rescue.  For those not keen on cider, the original recipe just uses chopped apple.–barley-and-lentil-casserole.aspx?o_ln=SimRecipes_Link_4&o_is=SimilarRecipes


Winter Vegetable & Cider Stew

Tin butter beans, drained
One small onion and two shallots, chopped roughly
Two cloves garlic, chopped finely
Hot vegetable stock mixed with cider
Generous couple of handfuls bulgar wheat
One large carrot sliced widthways
One large leek, and one medium parsnip, ditto
One small swede, chopped into small chunks
Generous handful walnuts chopped into large chunks
Sage and oregano, salt and black pepper


Heat the oven to 180c.

Place all the veg except the leeks into a wok or large saucepan.  Add the cider/stock mix and bring to the boil.

Add the leeks, wheat, beans, sage, oregano, plenty of salt and pepper.

Transfer to a casserole dish, cover and bake for 30 minutes.

Add the walnuts, stir.  Add more stock/cider if necessary.

Bake for another 30 minutes.

Sprinkle with feta cheese and serve with hunks of bread.


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