Miso Beef, Mushroom and Roasted Butternut Squash Stew

Meanwhile, halve, peel and thinly slice the onion. Roughly chop the mushrooms. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Trim the spring onion and thinly slice.

Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan along with the chicken stock powder. Bring to the boil, stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Once cooked, add the onion and mushrooms, stir and cook until the onion is softened and the mushrooms browned, 6-8 mins, adding more oil if needed. Add the garlic and ginger, stir and cook for 1 minute.

Add the miso paste, soy sauce and honey to the beef along with the water (see ingredients for amount). Stir together, bring to the boil and simmer until reduced by half, 4-5 mins. Stir in the butternut once it is cooked. Taste and add salt and pepper if you feel it needs it, then remove from the heat.