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)

Romanesco, Chickpea & Cashew Curry


Serves 4


1 romanesco cauliflower cut in to florets

1 onion, chopped

2 cloves of garlic, chopped

1 tin of chickpeas

1 tin of coconut milk

1 cup of cashew nuts

2 tbsps of cooking oil

1 tbsp of dried curry leaves

1 tsp of chilli flakes

1 tbsp of cumin seeds

1 tbsp of coriander seeds

1/2 tsp of ground black pepper

1 tsp of turmeric powder





In a blender, blend the coconut milk, curry leaves and 3/4 of the cashew nuts.

In a pan, gently fry the onion in oil for around 2 minutes until it starts to become transparent.

Add the garlic, cumin seeds, coriander seeds, pepper, turmeric and chilli.

Add a little water and fry the spices with the onions making sure that they don’t dry and burn.

Add the blended coconut milk, curry leaves and cashews as well as the romanesco florets, chickpeas, the remaining cashew nuts, pepper and a little salt to taste.

Bring to the boil and then turn heat down and simmer with the lid on the pan for 40 minutes.

Serve with Rice (I served with sultana basmati)