Special Diet

  • olive oil spray
  • 1 mild Spanish onion, sliced
  • 2 garlic cloves, crushed
  • 200 g (7 oz) potatoes, peeled and diced
  • 65 g (2½ oz) turnip, peeled and thinly sliced
  • 2 x 410 g (13½ oz) cans butter beans, rinsed and drained
  • 100 ml (3½ fl oz) red wine
  • 400 g (13 oz) can chopped tomatoes
  • 250 ml (8 fl oz) vegetable stock
  • pinch of paprika
  • 1 bay leaf
  • 2 tablespoons chopped flat leaf parsley
  • salt and pepper

Spray a flameproof casserole pan with oil, add the onion and cook over low heat for 10 minutes. Add the garlic, potatoes, turnip and butter beans and stir to combine.

Add all the remaining ingredients, season to taste and bring to a simmer.

Transfer the casserole to in a preheated oven, 180°C (350°), Gas Mark 4, and cook for 45 minutes. Check the seasoning, remove the bay leaf and sprinkle with chopped parsley. Serve with a green salad, if liked.

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