Harvest Stew

I’ve always loved a good hearty stew and now that Autumn is officially here and the evenings are getting colder, it’s the best time to use some of those harvested vegetables (if you’re lucky enough to have a plot to grow your own) or source some organically grown produce and boil up a big pot of seasonal goodness.

Alternatively, making a stew is a great way of using up any veg that you have you your chiller, you can quite literally put in anything you like.

I generally like to throw in around 5-7 different types of veg in although today I’ve just come back form the farmers market so I’ve out done myself this time with if you include the barley 10!

Here’s my basic recipe anyway with the veg I used today, feel free to chop and change.

It’s impossible to make a small stew once all the different ingredients have been added so if I’m eating alone, after I’ve eaten, I generally divide the leftovers in to three tubs, pop one in the fridge for the following day and freeze the other two for lazy days, or should I say lazier days because the actual recipe is so simple, you literally just throw everything in the pot!


Serves 4


1/2 cup of pearl barley

2 small onions, peeled and halved

1 medium peeled and potato quartered

1/2 cup of peas 

1/2 cup of broad beans fresh if you can or frozen if not

1 stick of celery, sliced in to cm thick chunks

1 carrot, peeled and sliced in to cm thick chunks

1 small leek, sliced in to cm thick rings

1 turnip, peeled and cubed

4 cauliflower florets

4 cloves

2 bay leaves

2 tsps dried thyme (I love the flavour the thyme gives the stew)

1 tsp paprika

1 tsp vegan bouillon

1 tsp yeast extract (vegemite)

1 cup red wine

2 tbsps plain flour





Put all vegetables and barley in a pan.

Pour in wine.

Add water until the level just covers all the veg.

Bring to boiling.

Add bouillon.

Stir in yeast extract.

Add bay leaves, cloves, paprika, thyme and salt and pepper to taste.

Stir in flour to thicken.

Turn heat down and simmer with lid on  the pan for 45 minutes.

Serve. (remove bay leaves and cloves)

Beetroot & Carrot Rostis


Serves 4


1 large beetroot

1 large carrot

1 large potato

Olive oil spray




2 tbsps of breadcrumbs


Preheat oven to 200°

Peel and half the potato and put in a microwavable dish with lid with 2 tbsps of water and steam in the microwave for 6 minutes.

In the meantime, peel and grate the beetroot and carrot in to a big mixing bowl.

When the potato is steamed, remove from the microwave, drain and grate being careful not to burn your hands because it will be hot.

Add the grated potato and breadcrumbs to the mixing bowl and mix with the beetroot and carrot, adding salt and pepper to taste. The potato and breadcrumbs will help the mixture stick.

Using your hands to shape, create 4 rostis.


Spray some oil in to a non stick 4 cup Yorkshire pudding tray.

Place the rostis in the cups.

Spray a little oil on top and place in the oven for 30 minutes.


I served with smashed avocado, tomato and rocket with chilli and garlic salt.