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)

Vegan Bloody Mary


On this day in 1837, pharmacists John Lea and William Perrins first manufactured Worcestershire Sauce, a key ingredient in probably the best hangover cure known to mankind, the ‘Bloody Mary’. Well unfortunately, their original recipe contains anchovies but fear not, vegan Worcester Sauce is available on the market so you don’t have to go without.

Not only does a Bloody Mary fix you right up after a heavy night, you also feel quite healthy about drinking them, it’s basically gazpacho right?

Here’s my Vegan Bloody Mary recipe. 

Just don’t say Bloody Mary out loud 3 times . . . 

Makes 2


1 handful of ice

100ml of vodka

500ml of tomato juice

Juice from 1/2 a lemon

1 tbsp of vegan Worcestershire Sauce (I used Chippa which is also gluten free)

1 tbsp of tabasco sauce (or more if you’re a chilli fiend like me)

Celery salt

Cracked black pepper

2 celery sticks.



Wet the rims of 2 glasses and dip in cracked black pepper.

Put ice, vodka, tomato juice and lemon juice in to a cocktail shaker.

Add the Worcestershire Sauce, Tabasco and a pinch of celery salt and black pepper.

Put the lid on the cocktail shaker and shake until the outside of the cocktail shaker frosts over.

Strain in to two glasses.

Serve with a celery stick