Somerset stew with cheddar & parsley mash

• oil1 tbsp 1 tbsp
• onion↗1 1

  finely chopped

• garlic clove↗1 1

  finely chopped

• large carrot↗1 1

  finely chopped

• leek↗1 1

  chopped

• tomato purée↗1 tbsp 1 tbsp
• can chopped tomato400g 400g
• can butter bean↗200g 200g

  drained

• can flageolet bean↗400g 400g

  rinsed and drained

• dry cider↗200ml 200ml

  or additional stock

• vegetable stock↗250ml 250ml
• thyme↗few sprigs few sprigs

  leaves only

• cheddar & parsley↗

  mash (see tip below)

• sausages↗2 2
• olive oil↗1 tsp 1 tsp

  per portion

Step-by-step instructions

1. 1

   Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

2. 2

   Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.