Ingredients
- olive oil: 2 tbsp extra-virgin olive oil, plus extra to serve
- red onions: 2 red onions cut into wedges
- courgettes: 2 courgettes, chopped into 1cm/½in batons
- celeriac: 150g/5½oz celeriac, cut into cubes
- garlic: 1 garlic clove, finely chopped
- tomato purée: 2 tbsp tomato purée
- smoked paprika: 1 tbsp smoked paprika
- chopped tomatoes: 1 x 440g/1lb tin chopped tomatoes
- vegetable stock: 200ml/7fl oz vegetable stock
- butter beans: 1 x 400g/14oz tin butter beans or mixed beans, drained
- basil: handful fresh basil
- lemon: 1 lemon, zest only
- broad beans: 100g/3½oz cooked broad beans
For the griddled potato cakes
- mashed potatoes: 250g/9oz mashed potatoes
- baking powder: 1 tsp baking powder
- plain flour: 100g/3½oz plain flour
- black pepper: salt and freshly ground black pepper
- thyme: 1 tbsp fresh thyme
- vegetable oil: 2 tbsp vegetable oil
Method
-
For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes.
-
Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes.
-
Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.
-
Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties.
-
Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides.
-
To serve, ladle the stew into serving bowl and serve the potato cakes alongside.