Spicy stew with Gosh! sweet potato and black bean sausages

If this bank holiday weather’s anything to go by, summer’s packed up and gone away for another year. After a blisteringly hot June and July, our last long weekend’s a bit of a damp squib. It’s nothing we Brits aren’t used to though, and as autumn’s my favourite season, I’m looking forward to cosying up in warm jumpers and coats, kicking up some leaves and making comforting soups and stews.

It’s not cold yet but there’s a noticeable chill in the air and I’ve been wearing a cardigan or jacket for the first time in a while. The changing of the seasons always creeps up on us and it can leave us a bit out of sorts. If like me, if you’re feeling a bit stuck when it comes to cooking, try this speedy stew.

As a Gosh! ambassador, I’ve tried a few of their products over the last few months but the sweet potato and black bean sausages with a hint of chilli and lime are some of my favourites. They’re great in a classic hotdog, with sweet potato mash and vegetables, or in this easy one-pot stew. I’ve been making the most of late summer courgettes, but use whatever vegetables you like.

All Gosh! products are vegan, gluten-free and nut-free, so this mighty meal is a crowd pleaser that everyone can enjoy.

Spicy stew with Gosh! sweet potato and black bean sausagesIMG_7296

Spicy stew with Gosh! sweet potato and black bean sausages

(Serves 4)

Ingredients

1 packet Gosh! sweet potato and black bean sausages, chopped

100g red lentils, rinsed and drained

2 shallots, peeled and diced

1 tbsp olive or rapeseed oil

½  head broccoli, broken into florets

1 large courgette, chopped into medium-sized cubes

1 punnet of cherry tomatoes (or 1 x 400g can tomatoes, chopped or plum)

500ml vegetable stock

2 tsp tomato puree

2 tsp harissa paste

1 tsp sweet paprika

A pinch of chilli flakes

The juice of one lime

Salt and pepper

 

Heat the oil in a large heatproof casserole dish or pan and fry the shallots for 2-3 minutes. Add the chopped sausages and lentils and a little of the stock and stir. Gradually pour in half of the remaining stock, stirring constantly, then add the courgette, season and cook for 10 minutes. Add the broccoli, tomatoes and the rest of the stock, the spices, harissa and the tomato puree and cover with a lid. Cook for 5-10 minutes, stirring occasionally. Before serving, add the lime juice and stir through.

 

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Inner stew

Although summer’s in full swing, the days are slowly getting shorter, and as many people jet off on their summer holidays, I feel that I need the opposite of a break.

It’s a traditionally quiet time for freelancers, which is not all bad when the weather’s this beautiful, but I’m getting itchy feet. I’ve been lulling the lull with Love Island, but I don’t think it’s helping. This bunch of homogenised honeys might be nice to look at but it all gets a bit repetitive after a while. There are only so many times I can tut as I see Alex turn redder and redder (he’s a doctor for God’s sake; where’s his sun cream?) or watch as Adam snakes his way over to every new woman who arrives at the villa.

A much better way to feng shui my funk is to do something about it, so next week I’m going to make a plan and stick to it. Part of that plan involves me trying very hard not to beat myself up for not ‘achieving’ much this month. I know that I will though, because my inner voice can be a bitch sometimes. Ah, impostor syndrome, the frenemy of women everywhere. A friend who’s also freelance shares my pain and suggested that I start a ‘joy journal’, where I write down my wins, no matter how small, so that I can see where I’m doing well and where I need to improve. I think she’s on to something there.

Anyway, my one constant is cooking and I’ve been road testing some new recipes with summer vegetables. I love making (and eating) stew and although it’s normally a dish associated with chilly nights, a few little tweaks can transform it into a summer staple. This stew is sustaining but it’s also light and zesty. Fresh peas are just in season but if you can’t be bothered to shell them, use frozen instead.

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Summer stew with courgettes, asparagus and peas

Summer stew

Serves 4

Ingredients

2 cloves garlic, peeled and crushed

2 shallots, peeled and diced

500ml hot stock

100ml oat milk

1-2 tsp white miso paste

400g Jersey royals or new potatoes, quartered

100g asparagus, chopped

150g courgettes, diced

100g peas (podded weight), fresh or frozen

1 x 400g can cannellini beans

The juice of 2 lemons

2 bay leaves

1 tbsp olive oil

A handful of fresh mint, chopped

A handful of fresh parsley, chopped

Salt and pepper

 

In a large heatproof casserole or pan, heat the oil at a low temperature. Add the shallots and garlic and fry for 3-4 minutes, until translucent. Add half the stock, the miso, the bay leaves and the potatoes and bring to the boil. Cover with a lid and cook for 10 minutes. Add the asparagus, courgette and the rest of the stock and cook for 5 minutes, then add the cannellini beans and lemon juice and season. Reduce the heat and simmer for 2-3 minutes, then add the peas and oat milk and cook for another 3 minutes. Just before serving remove the bay leaves and stir through the chopped mint and parsley.

 

 

Heartburn

The days might be getting longer but it’s still coat and gloves weather – for me, anyway. In our house, I’m the only one who feels the cold, whereas he often goes out without a jacket. So yes, we’ve argued about the central heating.

Apparently, the heating is still switched on when the flat reaches its ‘optimum temperature’ and the radiators stop being warm and go cold, as do I. Where’s the bloody sense in that?

The course of true love never did run smooth, but I know I’m lucky to have him – and my oversized house cardigan, which is one of the better investments I’ve made in recent years. He’s a good egg, really: he calms my kitchen crises, patiently waits while I Instagram our meals and brings me coffee in bed every morning, so I can’t complain.

And there’s always stew. It’s warm and comforting and the longer you leave it to cook, the richer it gets – like any great love affair. Speaking of which, Dolly Alderton’s superlatively brilliant Everything I Know About Love is the new book on the block and proper comfort food for your brain and I devoured it in just a few days. Her ode to female friendship is especially heartwarming.

Back to food. Here are two simple stews to warm your cockles. One’s rich and handsome; the other sweet but suave.

Pearl barley, butterbean and cauliflower stew

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Pearl barley, butterbean and cauliflower stew

The miso paste really adds depth to this but if you don’t have it, use 2-3 tablespoons of soy sauce instead. I used frozen spinach as it was languishing in the freezer, but fresh will work just as well.

Serves 3-4

Ingredients

1 small cauliflower, broken into florets

1 onion, peeled and diced

1 clove of garlic, peeled and finely chopped

1 tsp caraway seeds

2 bay leaves

1-2 tbsp rapeseed oil

2 tsp miso paste

1 x 400g can of tomatoes, chopped or plum

1 x 400g can of butterbeans, drained

2 carrots, peeled and roughly chopped

150g pearl barley

150g frozen spinach – or about 8 ‘bunches’

Salt and pepper

 

Heat the oil over a medium heat in a large pan or heat-proof casserole dish, then fry the onion and garlic for 2-3 minutes. Add the carrot and cauliflower and fry for another 3 minutes, then tip in the tomatoes (fill the empty can with water and add that too) and the pearl barley, caraway seeds, bay leaves and miso paste. Season with salt and pepper.

Bring to the boil, then reduce the heat, add a lid to the pan and cook for 15 minutes. Add the spinach and butterbeans and cook for another 10-15 (again, with the lid on).

Remove the bay leaves and serve with bread or green vegetables.

 

Chickpea stew with beetroot, fennel and orange

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Chickpea stew with beetroot, fennel and orange

A fierce fusion of flavours. Mellow beetroot (use the vacuum-packed kind if you can’t get hold of fresh) turns this a pretty shade of purple and balances the sharp but sweet fennel and orange. If you can’t find fennel, try celery instead.

Serves 3-4

Ingredients

3-4 medium sweet potatoes (r around 200g), peeled and diced

4-5 fresh beetroot, peeled and diced

1 fennel bulb, stalks and fronds removed, and diced

1 x 400g can of tomatoes, chopped or plum

1 x 400g can of chickpeas, drained

1 orange, juice only

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper

1 tbsp rapeseed oil

 

Heat the oil over a medium heat in a large pan or heat-proof casserole dish, add the sweet potato and fry for 5 minutes, then add the beetroot, the tomatoes (fill the empty can with water and pour this into the pan), and the spices and season.

Bring to the boil, then reduce the heat and place a lid on the pan. After 10 minutes, add the fennel and cook for another 10 minutes. After this, add the chickpeas and the orange juice and cook for 5-10 minutes. Serve with green vegetables or on its own.